The healthy BBQ!

Recipe of the week 22nd August 2011

Well this week as next weekend is the August bank holiday weekend (in England anyway) I have decided to do BBQ food.  I made pork and apple burgers, chicken and chorizo sticks and a paprika pasta bake, for this BBQ.  All of these together, its less than 550 calories.

Pork and Apple Burgers

Ingredients 

400g minced pork

2 tbsp vegetable stock powder

2 eating apples, grated

1 tbsp chopped fresh sage

1 red onion, finely diced

1 red pepper, finely diced

Black pepper

Method

1. Put all the ingredients in a bowl, mix well, season with black pepper, and combine.  Divide into 4, and mould into burgers.

2. Cook on a hot BBQ, regularly turned, till throughly cooked.  To test the are cooked by, inserting a knife into the centre, if the bade comes out clean, they are cooked.

Notes

Serves 4.

Calorie content 180.

Fat content 4.8g.

These can also be grilled under a hot grill, if the weather isnt good enough!

Chicken and Chorizo sticks

Ingredients

1 chicken breast, chopped

1 lime, zest and juice.

2 tbsp light soy sauce

Thin chroizo slices

Method

1. Mix the lime zest, juice and soy sauce together.  Then add the chicken and marinade for at least 10 minutes, but ideally as long as possible.

2. Thread alternate pieces of chicken and chorizo onto the sticks.

3. Place on the BBQ and cook, until chicken cooked through.

Notes 

Serves 4.

Calorie content 89.

Fat content 3.8g.

If using wooden skewers remember to soak in water for at least 1hr to help prevent the wood burning.

If the weather isnt good enough for a BBQ, Cook in under the grill for 2-4 minutes turning frequently.

Paprika Pasta Salad

Ingredients 

350g pasta shapes

2 vegetable stock cubes

2 red peppers, cut into large slices

2 yellow peppers, cut into large slices

150ml virtually fa free fromage frais

1 tbsp paprika

1-2 tbsp of dried herbs

Method

1. Cook the pasta according to the packet instructions, with the 2 stock cubes for added flavour.

2. Place the pepper on the BBQ for 5-6minutes, until the peppers start to change colour.  Allow them to cool, and peel the skins off.

3. Mix the cooked pasta and peppers in a bowl.

4.  In another bowl mix the fromage frais and dried herbs, before adding to the pasta and peppers.  Mix until well combined.

5. Sprinkle the paprika over the top and serve.

Notes

Serve 6.

Calorie content 250

Fat content 2.2g

If the weather doesnt allow a BBQ, grill the peppers until the colour changes