One of the joys of Summer is eating outdoors with family and friends.
As Barbeque season hots up here’s a few tips to make yours as healthy as possible!!!!
MARINATING- studies show that marinating your beef, pork, lamb or chicken reduces the harmful effects of chemicals - polycyclic hydrocarbons (PAHs) and heterocyclic amines (HCAs) that are produced when grilling over a high heat by up to 96%.
BEER- soaking meat in beer for 4 hours before grilling can reduce production of PAHS by around 50%.
RUBS- covering meat with dry rubs and seasoning containing herbs and spices such as rosemary, oregano, black pepper, cinnamon, ginger reduce production of PAHs while adding fantastic flavour.
Trim excess fat and choose leaner cuts to reduce the production of HCAs caused by dripping fat onto hot flames.
If entertaining at home, part cooking in the oven will also help.
VEGETABLES- grilled vegetables and fruits don’t produce harmful HCAs and taste Summery while providing essential nutrients. Try brightly coloured peppers, tomatoes, mushrooms, onions, pineapple.
RECIPE- Vegetable and Halloumi skewers
2 courgettes cut into 10mm thick wheels
2 packs Halloumi, cut into 2cm cubes
250g cherry tomatoes
1 red onion, cut into small wedges
1 tbsp extra virgin olive oil
1 tbsp chopped oregano
1 tsp paprika
Lemon wedges to serve.
Place courgettes, Halloumi, tomatoes and onion in a large bowl. Drizzle with olive oil and sprinkle with oregano and paprika. Toss gently to combine.
Thread vegetables and Halloumi onto pre-soaked skewers.
Cover and store in the fridge while BBQ heats up.
Cook 2 mins on each side and serve with lemon wedges.