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Barbecue brisket sandwich and herb sour cream Recipe

Ingredient-wise you’ll need one of each – carrot, onion, stalk of celery as well as one tablespoon of sugar, ground black pepper, chopped fresh oregano and chilli powder. The recipe also requires three garlic cloves and two cups of beef stock, in addition to the actual beef brisket itself (this should weigh up to around four pound and make sure it’s well marbled).

For the sour cream sauce you’ll need one tablespoon each of chopped fresh tarragon and dill, two tablespoons of chopped fresh parsley, ¼ cup of chopped fresh basil and one cup of sour cream. Just mix together.

You can make your own barbecue sauce too but it’s easier to buy ready-made, allowing you to concentrate more fully on the rest of the recipe.

To prepare the brisket mix all the ingredients except the veg together and coat the brisket in it. Cover in Clingfilm and pop in the fridge for a day to marinate. Once ready, remove the marinade and save it in a jar.

Quickly fry the brisket five minutes each side. Place in a pressure cooker with chopped celery and carrot. Add the broth and bring to a simmer. Then cook at a medium-low heat for around 90 minutes.

Once finished, remove from the pressure cooker and place the brisket on a baking sheet covered in tin foil. Rub in barbecue sauce and put on a covered grill for five minutes. Allow to rest for four minutes.

Get crispy fresh buttered rolls and place the brisket on them then smear with the sour cream sauce. Voila

 

Barbecued vegetable salad with feta and spinach

This recipe is just yummy and incredibly good for you at the same time. It’s also very easy to cook so you won’t miss out too much on the barbecue party by having to slave over a hot grill.

But we digress. To make this delicious dish you’ll need six aubergines sliced diagonally, three courgettes (also sliced diagonally), two yellow peppers, around six tomatoes, 70g of spinach leaves, 100g feta cheese crumbled.

You’ll also require olive oil to cook with, ¼ cup of virgin olive oil, balsamic vinegar, and a teaspoon of sugar and of mustard.

To barbecue, lightly coat the aubergine, courgette and peppers in olive oil and grill on a barbecue plate. Cook for four minutes each side then place in a heatproof bowl. Add the tomatoes for a further four minutes.

While waiting for the vegetables to warm up mix together your dressing mixture, remembering to add salt and pepper.

Finally, combine the spinach leaves with the vegetables, spread the feta on top and sprinkle with your home-made dressing. Voila!

So there you have it, are you dreaming of barbecuing in the sun yet? It really won’t be long you know!

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