Our Bank Holiday BBQ - the etiquette of last minute alfresco dining

An unexpected sunny Bank Holiday Weekend has seen many of us Brits hosting a last minute, impromptu barbecue or picnic, making the most of the late summer alfresco dining opportunity. We were no exception. We decided to dust off the barbecue and gather the family to enjoy vegan burgers, sweetcorn, chips and dips and salads in the sunshine. A lovely way to spend the day with good food and good company before the kids go back to school next week.

Sainsbury's have been looking into the nation's attitudes to alfresco dining and have asked 2000 people about their outdoor dining habits. The results found that 90% of those asked consider themselves to be good guests at friends' and family barbecues. 45% would never muscle in on the barbecue cooking uninvited, 35% will top up drinks for other guests and 32% consider dressing up as a top attribute for attending a summer event. However, 60% of those asked said that they enjoyed the relaxed attitude that comes with picnicking and barbecues, suggesting that fun wins out over formality and we are happy to throw out the etiquette rule book. We definitely enjoy kicking back and having fun with our food!

There are of course some annoyances associated with eating outdoors. Worrying about the unpredictable British Weather (78%), not having enough seating (69%), not knowing how many people to cater for (63%) and the fear of animals or seagulls stealing the food (60%) are among the top peeves when it comes to hosting a BBQ. Although for us it was the wasps, which were our biggest annoyance, sending the kids running for safety several times with the black and yellow buzzers chasing after them! A definite downside of being outdoors.

The other concern that seems to affect us when dining alfresco is how to fit all the guests, the bowls and plates of food and the condiments around the table. Sainsbury's have coined the term "Table Squish" to describe the act of squeezing everything in, likening it to a game of Tetris. We definitely filled our space to full capacity and ended up using foldable chairs alongside our garden furniture to fit us all in. But it all adds to the fun of the occasion. For me, laughter, family and delicious vegan food are the perfect ingredients for a successful family barbecue. With some help from Sainsbury's who stock a great range of food for hosting the perfect vegan barbecue (including their meat free frozen burgers and brilliant vegan cheese range, which are absolute must-haves) we definitely enjoyed a relaxed, informal lunch out of doors.

You can find out more about Sainsbury's at www.sainsburys.co.uk.

A Vegetarian Barbecue with Yutaka #nationalvegetarianweek

Yutaka Gives Summer Barbecues a Japanese Flavour

Give your veggie barbecues a Japanese zing this summer with these  recipe ideas given a contemporary twist from Yutaka – Marinaded Tofu Kebabs and Red Bean Panko Burgers.

Yutaka means ‘good harvest’ in Japanese and that’s exactly the aim of the company: to create authentic Japanese food products made in the traditional way. Their ethos ensures their products are of the highest quality and feature a lot less additives compared to some other brands on the market. I received a lovely hamper of goodies from Yutaka so I could try out some barbecue recipes with a Yutaka twist.

BBQ Yutaka Marinade

Sushi ginger, rice wine and miso are among the ingredients that make this marinade uniquely Japanese in flavour. It is so easy to create authentic cuisine using the Yutaka products.

The Yutaka Marinade can be used to marinade bite size pieces of  firm Tofu to make some delicious kebabs that can be served with Yutaka sushi rice and a sheet of Nori to make your own sushi style barbecue meal.

Ingredients

2 tbs Yutaka Yakiniku Sauce

1 tbs Yutaka Miso Sauce

2 tbs Yutaka organic Tamari Soy Sauce

2 crushed garlic cloves

1 tbs chopped Yutaka Sushi Ginger

1 tbs Yutaka Mirin

2 tbs Yutaka Shaoxing Rice Wine

Method

Mix together the marinade ingredients and cover bite-size pieces of Tofu making sure they are coated well in the marinade and refrigerate for at least 12 hours. I use a lidded Tupperware box to marinate my Tofu so you can give it a regular shake or turn it upside down to ensure all the pieces get properly covered during the process. Remove from fridge at least 30 minutes before you are ready to BBQ.

Making the Marinaded Tofu Kebabs

Soak the bamboo skewers in water for at least 4 hours.

Make the sushi rice – wash 250g of rice 3 or 4 times with cold water. Drain rice with sieve. Add 330ml water and the washed rice to a saucepan. Bring to boil and simmer for 10 minutes with the lid on. Turn off the heat and leave to stand for 25-30 mins. Do not open the lid.

Take a bamboo skewer and build the kebab using bitesize pieces of courgette, peppers, red onion, mushrooms and the marinaded Tofu pieces. Brush with marinade sauce and barbecue, turning occasionally. When cooked remove from heat.

Serve with the sushi rice and if desired, roll the veggie, Tofu and rice into a Nori sheet.

Panko Burgers

Many of the boutique burger restaurants use Yutaka’s panko to give their burgers extra bite. This vegetarian burger is really delicious and holds its shape well. It is incredibly simple to make using canned beans.

Yutaka Red Bean Burgers

Ingredients

2 small red onions, finely chopped

2  crushed garlic cloves

2 tins of drained red kidney beans

2 tbsp Yutaka Panko breadcrumbs

1 tbsp Yutaka miso sauce

1 tbsp Yutaka Yakiniku sauce

1 tbsp tomato puree

1 tbsp Yutaka Tamari Soy Sauce

Salt & pepper

Place onions, garlic, breadcrumbs, beans, sauces, tomato paste and salt and pepper in a food processor until combined. The mixture should be thick enough to roll into balls. If it is too wet add more breadcrumbs, too dry add more tomato puree. With wet hands shape 6 burgers and coat with Panko breadcrumbs. The mixture is sticky enough for the crumbs to stick. Cover and chill.

Barbecue the burgers and serve with salad in a bun if desired, with some Yakinuko sauce and mayonnaise to finish. 

I really enjoyed making the burgers and kebabs using the Yutaka products. They added a really great taste and allowed me to try out some Japanese flavours. I loved the marinade with the Tofu and I'll definitely be experimenting with some more vegetarian recipes using the sauces.

Find some recipe ideas and inspiration at www.yutaka.co.