Barbeque Archives - Dash of Shasi https://dashofshasi.com/category/barbeque/ Tue, 19 Jul 2022 01:42:19 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://dashofshasi.com/wp-content/uploads/2022/04/cropped-1-32x32.png Barbeque Archives - Dash of Shasi https://dashofshasi.com/category/barbeque/ 32 32 Asparagus and corn salad https://dashofshasi.com/asparagus-and-corn-salad/ https://dashofshasi.com/asparagus-and-corn-salad/#respond Sun, 08 Jul 2018 09:34:48 +0000 http://themes.pixelwars.org/lahanna/?p=15 This cake can be prepared one day ahead. Sweetened cream of coconut is available in the liquor section of most supermarkets.

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Roasted Asparagus, Sweetcorn Pesto Orzo salad with Feta 💚🌽

I’m not much of a salad person but this one is irresistible. It’s so jam packed with flavour, depth and texture that it’s a must try.

The orzo which is a rice like in size lends itself so well in absorbing all the flavours.

You can easily substitute the vegetables with roasted courgettes, peppers or aubergines. You can even add fry roasted nuts or pumpkin seeds. The variations are endless!

Serve on its own or with grilled chicken or fish. Makes a great salad for picnics or barbecues too!

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 2 bunches asparagus
 2 whole corn on the cob
 2 spring onion chopped
 1 cup orzo uncooked
 ¼ cup sun dried tomatoes chopped
 ½ cup feta crumbled
 mint/basil/flat leaf parsley
 salt & pepper
 2 tbsp pesto
 peppery leaves or baby spinach
 extra virgin olive oil
 ½ juice of lemon

1

Boil the orzo in salted water until cooked, drain, toss in a bit of oil and set aside

2

Chop the asparagus, drizzle with oil, add salt and pepper and roast for 10mins

3

Griddle the corn rotating the side from time to time

4

Once corn is charred on all side and cool, slice off the kernels in a bowl

5

Add all the other ingredients and toss

6

Taste and adjust seasoning

Enjoy!

Ingredients

 2 bunches asparagus
 2 whole corn on the cob
 2 spring onion chopped
 1 cup orzo uncooked
 ¼ cup sun dried tomatoes chopped
 ½ cup feta crumbled
 mint/basil/flat leaf parsley
 salt & pepper
 2 tbsp pesto
 peppery leaves or baby spinach
 extra virgin olive oil
 ½ juice of lemon

Directions

1

Boil the orzo in salted water until cooked, drain, toss in a bit of oil and set aside

2

Chop the asparagus, drizzle with oil, add salt and pepper and roast for 10mins

3

Griddle the corn rotating the side from time to time

4

Once corn is charred on all side and cool, slice off the kernels in a bowl

5

Add all the other ingredients and toss

6

Taste and adjust seasoning

Enjoy!

Asparagus and corn salad
IngredientsDirections

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]]> https://dashofshasi.com/asparagus-and-corn-salad/feed/ 0 Rosemary Potato wedges with Feta dip https://dashofshasi.com/rosemary-potato-wedges-with-feta-dip/ https://dashofshasi.com/rosemary-potato-wedges-with-feta-dip/#respond Fri, 22 Jun 2018 09:37:18 +0000 http://themes.pixelwars.org/lahanna/?p=92 Lay the puff pastry over the skillet for a pretty look. Use any brand; the weight may vary, but either way you'll have enough to work with.

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If you are anything like me and love all things potato you have to try this recipe right now!
The potatoes are so good…crispy with soft fluffy interior and have a tasty chill garlic kick. I can eat the lot in one sitting.
I used rosemary in this recipe but you can omit altogether or replace with thyme or oregano.

Yields4 Servings
Prep Time45 minsCook Time25 minsTotal Time1 hr 10 mins

 2 qts large baking potatoes
 Olive oil, garlic, salt, chilli flakes
 Rosemary
For the dip:
 1 block feta
 Olive oil
 4 tbsp Greek yoghurt

1

Slice the potatoes into wedges and drizzle oil

2

Add the salt, garlic, chilli flakes, rosemary

3

Mix and transfer to a baking tray

4

Bake at 180 for 15 mins, turn them over and bake for another 15mins or until crispy golden and cooked

5

Meanwhile blitz the dip ingredients until soft and fluffy, add more yoghurt if it still seems dry

Ingredients

 2 qts large baking potatoes
 Olive oil, garlic, salt, chilli flakes
 Rosemary
For the dip:
 1 block feta
 Olive oil
 4 tbsp Greek yoghurt

Directions

1

Slice the potatoes into wedges and drizzle oil

2

Add the salt, garlic, chilli flakes, rosemary

3

Mix and transfer to a baking tray

4

Bake at 180 for 15 mins, turn them over and bake for another 15mins or until crispy golden and cooked

5

Meanwhile blitz the dip ingredients until soft and fluffy, add more yoghurt if it still seems dry

Rosemary Potato wedges with Feta dip
IngredientsDirections

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