The Coveted Summer Bank Holiday UK 2013

Victoria Eggs

Posted on August 07 2013

Does anyone really care to know the reason for the summer bank holiday in the middle of August? Not particularly, but when the blissful three day weekend comes about we will all be a little cheerier and a spring will be added to our step. With this season slowly winding down and the temperature not quite reaching what it used to this bank holiday should be celebrated outside, basking in all of summer's glory.

What better way to relish in the weather than by hosting an old fashion British BBQ? Invite the mates over and celebrate the joyous bank holiday while grilling and sipping on the official drink of the summer, Pimms. Serve endless kebabs, burgers and crisp salads as the chatter and laughter continues through the night. Maybe there isn't a true necessity for this bank holiday in particular, just a great excuse to catch up with family and friends, which is all the reasoning I need.

Still not sure what the perfect menu looks like? Here are some recipes to get you started!

meat-and-vegetable-kebabs-on-a-bbq

Moroccan Lamb or Beef Kebabs

  • 1 kg leg of lamb or beef fillet
  • 1 medium onion, finely chopped
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh cilantro
  • 2 teaspoons paprika
  • 1 teaspoon cumn
  • 1 teaspoon pepper
  • 2 teaspoons salt
  • 1 tablespoon vegetable oil

Method

  1. Combine all ingredients in a bowl. cover with plastic, and leave the lamb/beef to marinate for several hours in the refrigerator
  2. Transfer the meat to skewers and grill or broil on medium-high heat about 6 or 7 minutes on each side, or until the meat tests done to your preference. Serve immediately

Lemon and Pomegranate CousCous

  • 1 large or 2 small pomegranates
  • 200g couscous
  • 250 ml boiling chicken stock or water
  • Sea salt & freshly freshly ground black pepper
  • 2 lemons, juice only
  • 6 tablespoons olive oil
  • 4 tablespoons chopped, fresh mint

Method

  1. Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds
  2. Place the couscous in a bowl. Pour the boiling stock or water onto the couscous and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper
  3. Cover tightly with clingfilm and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the clingfilm and fluff the grains with a fork. Allow the couscous to cool completey
  4. Stir the chopped herbs and pomegranate seeds into the couscous. Add more olive oil, salt, pepper and herbs to taste

Cous-cous-salad-and-Pimms

Pimms Classic

  • Pimm's No. 1.50 ml for a glass or 200 ml for a jug
  • Lemonate
  • Mint
  • Orange
  • Strawberry
  • Cucumber

Method

  1. Mix 1 Part Pimm's with 3 parts of lemonade over ice
  2. Add strawberries, slices of orange and cucumber and garnish with a sprig of mint

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