Veggischmooze and the Skewer

The veggie option at a barbecue doesn't need to be boring. Try our tasty recipes that will keep everybody happy. 

Toasted Halloumi, Baby Potatoes and Roasted Red Onion on Rosemary Skewers

This year, our rosemary that began as a tiny cutting off a vast Italian mountain bush has exceeded all expectations and flowered in abundance, feeding a cloud of bees and butterflies. This recipe celebrates its perfect affinity with a toasting cheese, potatoes, and roasted red onions – a classic love affair. The ideal light lunch with chunks of bread or a simple prepare-ahead starter.

Serves 4

Prepare one small roasting pan

Preheat an oven, 180 C gas mark 4

8 rosemary skewers

100g haloumi cheese or other toasting cheese that holds its shape on cooking 

200g baby new, well-scrubbed potatoes

2 large red onions peeled

Freshly milled salt and pepper

2 tablespoons olive oil

In a medium pan, boil the potatoes for approximately 15 minutes or until tender and the blade of a knife slips in easily. Leave to one side. Cut the haloumi cheese into 2-3 cm cubes and cut the onion diagonally so that you obtain crescents of onion. Drizzle the one teaspoon of oil onto the onions and season well with salt and pepper. Bake for approximately 40 minutes on or until the onions are toasted and tender. Chop up the cheese. Pull off rosemary needles to hold food leaving a bunch of leaves at the end for decoration. Make holes in the food with a metal skewer and then thread through the rosemary skewers – by making the holes first it makes the threading process easier. Thread the potatoes, cheese and onions onto the rosemary skewers. Drizzle with the remaining tablespoon oil. Season well with salt and pepper. Cover the rosemary end with foil then place under a hot grill and toast for approximately 10 -15 minutes, turning once, until the vegetables and cheese are tipped with golden brown edges and deliciously melting. Serve with iced drinks and a good laugh.

 Minted Watermelon and Feta Skewers with Black Pepper, Agave Syrup, Olive Oil and Lemon         

The perfect antidote to a cloudy day. We invented this lovely combo reminiscent of hot Mediterranean holidays and discovered it’s not even necessary to make a marinade. Just chop and sprinkle the mint, zest and squeeze the lemon half over the prepared fruit and cheese. Finally drizzle the syrup and oil and add a few generous screws of black pepper to brighten and intensify the flavour.

As these gorgeous skewered tasties remain raw, they would be ideal to prepare in advance for hungry visitors.

100g feta cheese

¼ fresh watermelon

15g fresh mint finely chopped

1 tablespoon honey or agave syrup

1 tablespoon olive oil

Zest and juice of ½ lemon

Freshly milled black pepper

Barbecue wooden or bamboo skewers

Cut the feta and watermelon into decorative shapes carefully removing all the seeds from the watermelon. Arrange alternatively on skewers. Chop the mint and sprinkle over the top followed by a zesting of ½ lemon plus the juice drizzled over. Follow this by carefully pouring the oil over the skewers and finishing with a few screws of black pepper.  Chill until needed.  Place the skewered cheese/ fruit on decorative plates. Soo refreshing.   

And why not bring back the seventies favourite?

          Cheese and Pineapple on Sticks on a Grapefruit ‘Hedgehog’ 

This Retro recipe rocks with a seventies vibe when no self respecting party giver would miss offering these goodies. But we have pumped up the volume on the flavour by using a sweet fresh pineapple and a piece of good cheddar. Try this favourite with a Beatles or Frankie Vaughan record and a glass of Matteus Rosé Wine and taste the beat.

For 4 people

1 grapefruit for display or a small marrow

200g cheddar cheese

200g fresh pineapple

25g bunch seedless red or black grapes

 25g bunch seedless green grapes

Place the grapefruit on a decorative plate preferably seventies style. Cut the cheese in 2cm cubes. Peel the pineapple and remove the core. Cut into roughly 2 cm cubes. Remove the grapes from the stalks. Now assemble alternative colours and place a grape on the top. Place the skewered fruit and cheese onto the ‘Hedgehog’ and taste the beat.