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Recipes: Barbecue inspiration

PUBLISHED: 07:00 16 June 2016

The team at Yeo Valley share some of their top barbecue recipes

The team at Yeo Valley share some of their top barbecue recipes

Archant

Yeo Valley canteen is proud of the beef it serves up to staff and customers as it’s from its own animals grown on its own farm. Here the Somerset producer shares a great recipe for turning that meat into sumptuous summer burgers, along with a bit on the side and something sweet for afters.

Ingredients:

900g organic beef mince 20% fat

5g sea salt

5g fresh milled black pepper

5g herbs de Provence

Method:

Mix all of the seasoning into the meat and cook one off to test.Push into a large pastry cutter and mould.Lightly brush burgers with some olive oil.

Have your barbecue nice and hot (either charcoal or gas is fine). If using charcoal make sure that the coals are glowing white hot, if using gas ensure that the grill has had sufficient time to heat up. If your barbecue is ready to cook a few drops of water on the grill will evaporate immediately.

Sear the burgers on both sides until golden brown.

Adjust the heat on the grill by either turning the gas down slightly if using gas, or raise the level of your cooking grill over the charcoal.

Continue to cook for a further 5 minutes on each side. Stab with a skewer to see if the juices are running clear , if so they are ready to serve, if not, carry on cooking until juices run clear.

Coleslaw:

Ingredients

Yeo Valley Natural Yogurt,

White cabbage,

Grated carrots,

Finely sliced red onion

Mayonnaise

Method

Put cabbage, red onion, carrots into a large bowl and mix well. Add natural yogurt and half as much mayonnaise and mix thoroughly. Cover the bowl with cling film and chill until needed. It’s a great finishing touch to a burger, or to serve with salads at a barbecue.

Tea cup lemon curd fool:

Ingredients

350g lemon curd

350g Yeo Valley beautifully mild yogurt

500g Yeo Valley double cream

2 lemons

100g sugar

Method

Whip the cream with the sugar and when nearly at full peak, add the juice and zest of the lemons and the yogurt. Whisk a little more if necessary.

Place into a piping bag and put the lemon curd into a piping bag too.

Now alternate piping the lemon curd, followed by the fool mixture into tea cups.

This is a lovely refreshing dessert, perfect for a hot summer day, and portioning it into tea cups makes it really easy to pass around a crowd. These fools are really handy as you can prep them ahead of time and keep them in the fridge, so you can enjoy the company!

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