Nothing quite beats summer cuisine than the all British BBQ. Me and the family love getting outside and eating alfresco, but sometimes it can be costly. Here’s how to host a great family BBQ and still save the pennies and the lbs!
Saving on a Summer BBQ
Recently I have been more conscious of what I am eating and me and the family have been trying to have a healthy diet. However with summer finally here (hopefully!), we like nothing more than getting outside, inviting family and friends over and having a BBQ. Pre-prepared BBQ food can be quite costly, both on the purse and the waistline, but with a little bit of time and effort you can create a fantastic BBQ and save on both. Not to mention that homemade burgers, coleslaw and potato salad taste so much better!
Minted Lamb Burgers
(Made about 6 large burgers)
- 2 packs of Lamb mince (approx 400g each)
- Half an onion- finely chopped
- Handful of fresh mint leaves finely chopped
- 1 egg
- 2 tsp cumin
- Mix all ingredients in a large mixing bowl with your (clean) hands until all the ingredients are combined.
- Divide the mixture into 6 and make into patties (if you have a burger press you can probably make more than 6).
- Place on a baking tray or chopping board, and cover with cling film.
- Place in the fridge for at least 6 hours (if you’re super organised you can make them the night before).
- Then they are ready to go straight on the barbie!
We also cooked Jacket potatoes and corn on the cobs to have with our burgers, and I obviously had rolls for those who wanted them. For me though you need all the accompaniments and you cant beat fresh salad, cous cous, coleslaw and potato salad.
Buying coleslaw and potato salad can be quite costly when catering for larger groups, but it’s so easy to make. The raw ingredients are cheap and easy to come by, and the finished product in my opinion is far nicer than what you can buy off the shelf.
- 1 large carrot
- 1 medium sized white onion
- 1 small red cabbage
- A few tablespoons of reduced calorie mayonnaise
- Trim the carrot and peel. Peel and trim the onion and wash the cabbage and remove the outer leaves.
- I used a spiralizer to chop my veg. This created a great result, and I just broke the long spirals up with my hands. Alternatively you could use a food processor with a grating attachment, or if you haven’t got one of those simply grating the carrot and finally chopping the onion and cabbage.
- Mix all the veg in a bowl, so they are well mixed and add a few spoonfuls of mayonnaise until you get your desired consistency and mix well.
- Refrigerate until needed, best made on the day of consumption, but you can chop and prepare the veg the night before.
Homemade Potato Salad
- New potatoes- washed and quartered (you can peel if you prefer)
- Low fat mayonnaise
- Fresh or frozen chives
- Boil potatoes for 20 minutes, then drain.
- When cool add mayonnaise, a tablespoon at a time and mix well until you have the desired consistency.
- Sprinkle on chives (I used frozen chives straight from my freezer- see how to freeze fresh chives here). Add as much as you like and stir with a wooden spoon to mix throughout.
And there you have it, add a few drinks and some summer berries and you have my perfect BBQ!
This post was inspired by Provident as a part of their Summer Tips Calendar. If you would like to check out the calender please click here.
What’s your perfect BBQ? How do you save the pennies and limit the lbs?
NB. I am a home cook, and have had no formal training in preparing food. So these are just recipes that I use at home for the family. Whilst I have taken time to try and be as accurate as possible, some of the quantities are approximate. I am always keen to learn, so if you think the recipes can be improved upon please take the time to comment below. I also love seeing your versions.
First published in June 2016