If I were to sum up my life for the last month it would be a ‘whirlwind’, and as I result, I feel like I have dropped off the face of the blogging World and I now need to start clawing my way back into it.
So….., at the beginning of the month we completed on a new house – we then had 2 weeks to rip down ceilings and put up walls. I say we here, but I mainly kept out of the way with trips to Wickes and provided cups of tea and biscuits to my strapping and amazing husband (I’m hoping he’s reading this part). I did however help with the painting, a bit of sanding and finally… moving! To top it off, we managed to fit in a holiday, show up for work and unpack the majority of the boxes, but my house to-do-list has become endless, so please bear with me if my blog posts are a wee bit sporadic!
I now feel that I am in a rush to get my summer recipes posted, as sadly the sunshine seems to appear less, the rain is here more and it is officially dark way too early!…. but there is still a glimmer of hope for a glimpse at an Indian Summer (apparently Friday might be sunny folks!). So please don’t put your barbecue away just yet, as you will miss out on this red snapper beauty of a meal!
For the peppers
- 4 long red peppers – tops cut and seeds removed
- 2 handfuls brown rice – cooked according to pack instructions
- 250g garden peas – shelled (or 75g frozen peas)
- 10 cherry tomatoes – quartered
- ½ small red onion – finely chopped
- 125g halloumi – cut into 1cm cubes
- 1 tbsp tomato puree
- Salt and peppers
- 1 tsp chilli sauce
For the Cauliflower
- 1 small cauliflower – cut in half from top to bottom and then take an inch-thick slice from the middle (biggest) section of each half (the remaining cauli can be chilled and re-used for another day.)
- 2 tbsp oil
- ½ tbsp. honey
- juice ½ lime
- 1 tsp smoked paprika
- pinch salt
For the Snapper
- 2 red snapper
- 30g ginger – peeled and grated
- 1 clove garlic – peeled and grated
- 1 chilli – de-seeded and finely chopped
- ½ tsp all spice
- 1 tsp fresh thyme leaves
- 1 tbsp oil
- Juice ½ lime
To make the stuffed peppers, simply mix all the ingredients for the stuffing until well combined and then fill the peppers with it, putting the lid back on top.
Wrap the peppers in foil and set aside until you’re ready to eat – these will need about 15-20 minutes on the barbecue, turning regularly.
Mix together the ingredients for the cauliflower marinade and smother the cauliflower steaks in it – when ready to cook, this will take a few minutes on a medium heat bbq, turning regularly until crispy and cooked through (I find that if you have a tray that is suitable to go on a bbq then this cooks better on that, so that you don’t lose any pieces through the grills.)
To prepare the snapper, with a sharp knife, make 3 horizontal slices down each side of the body.
Mix the marinade ingredients together and rub all over the snapper – making sure that you’ve pushed it well into the cuts.
Place the fish in a fish basket and cook for around 10 minutes, turning half way through.
Plate up all your barbecue ingredients and enjoy.