Nachos on the grill with guacamole, roasted fruits with rhubarb cordial – Everyone’s kitchen

Even if we can now cook in the kitchen we couldn’t resist to have a BBQ in the garden.

Menu 

Nachos with homemade guacamole and side salad

Roasted fruit skewers with rhubarb cordial 

Harvest of the day

  • Side salad: lettuce, tomatoes, rocket, chives flowers, edible flowers
  • Guacamole: tomatoes, coriander
  • Salsa for nachos: coriander, parsley
  • Cordial: rhubarb

Guacamole

Ingredients

  • 3 avocados – peeled, pitted, and mashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • ½ cup diced onion
  • 3 tablespoons chopped fresh coriander
  • 2 tomatoes, diced
  • 1 teaspoon minced garlic
  • 1 pinch ground cayenne pepper (Optional)

Method

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavour, or serve immediately.

Tomato salsa sauce

Make a stew with plum tomato tins, coriander, courgette, onion garlic, kidney  beans and spices!

Grilled Fruit Kabobs

  • 1 cup Pineapple chunks cut into 1” pieces
  • 1 Banana cut 1″ pieces
  • 1 apple 1” pieces
  • 1 cup Strawberries stems removed
  • Coconut oil spray or a bit of sugar
  • 1 tablespoon Maple syrup for drizzling

Method

  • Soak the skewers in water for 20 minutes, to prevent them from burning while grilling the skewers
  • To make the fruit kabobs, thread two pieces of each fruits. 
  • Drizzle with oil and maple syrup.
  • Grill on preheated grill for about 10 minutes, turning occasionally until the fruit softens and chars.
  • Enjoy immediately!

Rhubarb cordial

Ingredients

  • 300g golden caster sugar
  • zest and juice 1 orange
  • zest and juice 1 lemon
  • 450g rhubarb , chopped
  • 1 slice fresh root ginger , peeled

Method

  • Put the sugar in a large saucepan with 300ml water. Bring to a simmer then add the zest and juice of both the orange and the lemon along with the rhubarb and the ginger.
  • Cook the mixture over a medium heat until the rhubarb is falling apart.
  • Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer to sterilised bottles. Keeps in the fridge for up to 1 month.
  • Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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