You could go really basic and use just cabbage and onion, but I feel carrot is essential adding colour, texture and of course taste. The other ingredients are adjustable to taste, not a mustard fan? Simply tone it down a bit.

Once you have made it a couple of times you will have it perfectly how you like it, a side with real crunch and depth of flavour, unlike those shop bought tubs…

Coleslaw

Serves 2

Ingredients

• ¼ x Red of white Cabbage
• 1 x Small Red or White Onion
• ½ x Medium size Carrot
• 2 x Generous Tablespoons you favourite Mayonnaise
• 1 x Teaspoon Dijon Mustard (or any mild mustard)
• 1 x Capful of Cider or Wine Vinegar
• 1 x Generous pinch of salt
• 2 x Twists of Black Pepper (or a pinch of White Pepper)

Method

Trim your cabbage removing the stalk, we want leaf. Now slice as thinly as you can into pieces about 2-3 inches (5-7CM) long. Thinly slice your onion to the same thickness.

Grate your carrot lengthways so you get nice long strings. You don’t want to grate it on the short end and get little nibbly bits!

Place in a bowl and add your other ingredients and mix thoroughly making sure everything is combined well.

Now let is rest for at the very least 2 hours, overnight would be better. When you remember just give it a quick stir around while it’s resting.

You will notice after time the cabbage and onion will soften and the ‘slaw will become more ‘liquid’.

Give it a taste and adjust seasoning as required.

So what do you think? Delicious right!

Remember to tell me how you enjoyed this ‘slaw and whether you added your own twist to it in the comments below.

Michael Robinson

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The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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The post How to make Coleslaw appeared first on Food on the Blog. Post by The Food Curator

The barbecue is also a very versatile cooking tool, which can be varied in a whole bunch of ways to suit different occasions or events.

For an informal barbecue, perhaps for the family on the weekend, you have plenty of options. You could do hamburgers and hot dogs for the kids, or any other favorite family meal. Chicken, chops, steaks, sausages and fish are all great standard options. Barbecue cooking always adds a frisson to the food – as does the fact that it will be dad cooking for a change!

Easy accompaniments are leafy salads, and vegetables cooked on the grill. Corn on the cob is a classic, as are baked potatoes. Other starchy vegetables, including pumpkin and root vegetables, are also ideal for barbecue cooking, either wrapped in foil or placed directly on the grid to absorb that delicious smoky flavor. For a summer dessert you can’t go wrong with fruit salad and ice cream.

But you can also get really creative with a barbecue. Cooking on charcoal or an open fire really does boost the taste of meats, and you can be as adventurous as you like. Joints of beef, lamb or venison, partly pot-roasted and finished on the barbecue give a special taste for a more elaborate meal. We have a barbecue with a huge hood and a swinging rack. I place a few chickens on this rack and 3 hours later the meat is tender and falling off of the bone – an added bonus to the Sunday roast.

Creative marinades can turn your chicken drumsticks or lamb cutlets into something really exciting and you’ll find plenty of recipes and mouth-watering ready-made barbecue sauces to assist you. My current faves are Guiness sauce from Heinz and honey smoked barbeque.

For an upmarket barbecue, you have some great choices that are even suitable for formal occasions. Pit barbecues and slow-cooked spit-roasts are ideal for larger gatherings and will deliver a meal to remember. Just remember that you may have a lot of left overs with a spit-roast,

A great barbecue menu will probably feature red meat as the centrepiece of the meal. If you want a lighter option, kebabs are a great choice, and can be a good vegetarian alternative. Check that you can cook the vegetarian option away from the meat area…

With kebabs the trick is to cut the chunks of meat or fish, vegetables and fruit to exactly right size, so they all cook perfectly. You’ll find a wide selection of exotic kebab recipes from Asia and the Middle East, for a barbecue with world cuisine sophistication.

Barbecues often have a lot in common with a buffet, with lots of side dishes to accompany the meal. Common sense applies. If you’re grilling a rich red meat, choose complementary flavors, as you would for any dinner, and include lighter side dishes to balance the menu.

It’s rumoured that you can even make bread on a barbecue – or go for the classic garlic and herb baguette stuffed with cheddar. If you’ve got an open fire going, roast some chestnuts. Toast some marshmallows while you finish up with coffee.

Adapt your favorite ‘indoor’ meals. For the kids, try bananas with brown sugar or syrup, wrapped in foil and cooked till soft on the grid.

With barbecue the possibilities are endless. With a bit of imagination and forward thinking you can create a barbecue fit for any occasion, with the foods and flavors that tickle your palate and give you maximum pleasure. We just need the weather to go with it.

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The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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The post How to Create a Menu for a Barbecue appeared first on Food on the Blog. Post by The Food Curator

Low Carb Picnic Recipe: Refreshing Cucumber Salad Boats

What You Need:

• 3 large cucumbers
• 1 (6 oz) can tuna in water, drained well
• 2 hard boiled eggs, chopped
• 1/2 cup of  celery, chopped finely
• 1 tbsp sweet onion, chopped fine
• 1/4 cup  mayonnaise
• 2 tbsp relish
• 1 tsp. lemon juice
• 1/4 tsp. pepper
• 1/2 cup Cheddar cheese grated

How to Make them:

• Cut the cucumber in half longways.
• Remove the seeds
• Slice the bottom from cucumber so the cucumber  rests flat and doesn’t rock.
• Place the tuna, eggs, celery and onion into a large mixing bowl.
• Stir slightly to help breakup the tuna.
• Add the mayonnaise and relish.
• Stir together until the mayonnaise is slightly smooth.
• Pour in the lemon juice.
• Sprinkle in the pepper.
• Stir to mix well.
• Sprinkle in the cheese and continue stirring until all the ingredients are incorporated together.
• Fill each cucumber half with the tuna mixture.

Variations –

Cucumber boats can be filled with any type of salad.

• Egg salad,
• Chicken salad
• Ham salad

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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The post Summer Food – Cucumber boats appeared first on Food on the Blog. Post by The Food Curator