Tasty side dishes for any barbecue

Tasty side dishes for any barbecue


Posted 31st May 2016


With National Barbecue Week upon us, we've rounded up some tasty side dish options for you to complement your BBQ

cheese topped steak sandwichCheese Topped Grilled Steak Sandwich
Serves 2

Ingredients

1 sirloin steak (155g)
2 ciabatta buns
150g of Primula Cheese Original
¼ of a red onion, finely sliced

Method
1. Grill your steak to preference (we’d suggest medium rare), cover and set aside to rest
2. Lightly toast the ciabatta and leave them in the toaster to keep warm
3. Slice the steak into thin strips
4. Fill the ciabatta with steak, top with a generous squeeze of Primula Cheese, sprinkle with the onions and serve warm

cheese smoked slawSmoked Cheese 'Slaw

Ingredients

Half a white cabbage, grated
2 carrots, grated
1 gem lettuce, sliced
½ a red onion, sliced
Teaspoon of mustard, English or smooth Dijon are delicious
1 tub of Primula with Smoked Cheese (125g)

Method

1. Combine all ingredients into a large bowl and mix well

2. Season to taste

3. Enjoy as a side to your favourite BBQ dish or as a topping on a succulent BBQ’d burger

cheese chive shotsPrimula Cheese and Chive Shots

Serves 6

Ingredients

150g tube of Primula cheese – any flavour
1 carrot, 1 celery stick and ½ a cucumber all cut into fine strips
Splash of milk

Method

1. In a small mixing bowl loosen your favourite Primula cheese with a little milk to resemble the texture of a “dip”

2. Pour into shot glasses, approximately a third full

3. Place a few strips of each vegetable into the dip and serve

bruschetta primulaBruschetta

Makes 12 slices

Ingredients:

½ French baguette
80g Primula Cheese with chives
1 garlic clove
300g fresh plum tomatoes
2 spring onions – peeled and finely sliced
50g black olives - finely chopped
1 tablespoon fresh basil – finely chopped
Salt & black pepper
1 tablespoon olive oil

Method:

1. Cut the baguette into 12 slices on the diagonal

2. Brush one side of each slice with the olive oil and place oiled side down on the BBQ grill until golden brown.

3. In the meantime, skin the plum tomatoes and blanch them in boiling water for 1 minute. Using a slotted spoon take the tomatoes out of the hot water and allow to cool. When cool enough to handle, gently peel off the skins and remove the stem.

4. Finely dice the tomato, olives, spring onion and basil into a mixing bowl and season well.

5. Cut the garlic clove in half and rub garlic on to each slice of toasted baguette, then pipe each slice with Primula Cheese around the edge of the bread.

6. Spoon the tomato mixture on to the slices in the middle of the Primula Cheese circle and serve.

Recipes courtesy of Primula





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