By Alastait Williams

This quantity encompasses a choice of recipes for fish fry and campfire foodstuff. The recipes variety from previous favourites to the extra adventurous, and are followed through functional tricks on cooking outdoor.

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Extra info for Bbq & Campfire Recipe Book (Summersdale Cookery)

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Roughen the mixture by adding the onion, stir well and refrigerate for 1 hour. Before serving stir in the coriander and garnish with a pinch of paprika and lime wedges. 46 STARTERS Fat Free Guacamole Serves 4-6 Using peas instead of avocado, and serving sliced carrots, celery, apples and pears instead of tortilla chips will appease the weight-conscious: most people won’t be able to tell the difference … 10 oz / 350 g defrosted frozen peas 1 salad onion, chopped 1 dash of Tabasco sauce 1 large garlic clove 1 tablespoon reduced fat mayonnaise ½ teaspoon cumin 2 tablespoons fresh coriander, roughly chopped paprika and lime wedges to serve Combine all the ingredients except for the coriander and blend in a food processor until of a smooth and even consistency.

After 2-3 minutes remove the ciabatta slices and serve on a large dish. 56 Fish and Shellfish Fish and shellfish are, for me, the best part of a barbecue meal because they are simple, light and incredibly responsive to smoke and other flavours. Fish is also perfect for the campfire as it can be foil-wrapped with herbs and spices to make delicious little parcels. Often, fish is at its tastiest with little more done to it than the addition of lemon juice and a twist of seasoning, but I would also recommend light and fragrant marinades, spicy bastes, and the gentle smoking of steaks and shellfish by adding dried herbs to the fire during the cooking time.

Roughen the mixture by adding the onion, stir well and refrigerate for 1 hour. Before serving stir in the coriander and garnish with a pinch of paprika and lime wedges. 46 STARTERS Fat Free Guacamole Serves 4-6 Using peas instead of avocado, and serving sliced carrots, celery, apples and pears instead of tortilla chips will appease the weight-conscious: most people won’t be able to tell the difference … 10 oz / 350 g defrosted frozen peas 1 salad onion, chopped 1 dash of Tabasco sauce 1 large garlic clove 1 tablespoon reduced fat mayonnaise ½ teaspoon cumin 2 tablespoons fresh coriander, roughly chopped paprika and lime wedges to serve Combine all the ingredients except for the coriander and blend in a food processor until of a smooth and even consistency.

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