It's barbecue weather! Here in the UK we are having an extraordinary summer this year: it feels just like the Mediterranean, hot and sunny every single day. Wow, all this sunshine makes you feel alive and happy, this weather is the perfect weather that screams of barbecue!
I haven't made many BBQs this year and I certainly want to share this recipe which was very very tasty indeed. I made skewers with British Gems new potatoes, sausage, peppers and aubergine (eggplant). England is well known for all its potato varieties and now in season we have those fresh, young and tender new potatoes which are great in salads, roasted, grilled and are even great on the BBQ.
Sainsbury's British Gems Taste the Difference have a distinctive buttery flavour and golden colour which makes British Gems the perfect potatoes to take over from Jersey Royals during the summer months. These potatoes are grown in Britain and they are freshly dug everyday before being washed, packed and distributed to Sainsbury’s stores within 48 hours. This is why they taste so good, they are so fresh!
You can prepare British Gems in so many ways; they are great for boiling and added to salads, you can steam them, roast them or even bake them. What I love most about new potatoes is that preparation is minimal; all you need to do is wash them in cold water and you don't need to peel them as their skin is delicate and it adds to the flavour.
If you don't have a BBQ you can cook your skewers on a hot griddle pan. They will be just as good. I have served them with a basil infused olive oil and balsamic vinegar. They made a fabulous dinner for all of us!
Sainsbury's British Gems Taste the Difference are available in store or online now in a 750g prepack or loose.
This recipe serves for 4 people and makes 12 skewers.
- Prep Time : 30 minutes
- Cook Time : 40 minutes
- Yield : 4
Place the potatoes in a saucepan, cover them with cold water, bring to the boil and cook for 15 minutes. Drain and allow to cool, slice the largest ones in half.
Wash the peppers, cut them into quarters, remove the seeds and filaments and chop them into equal pieces. This is important in order to make sure that the skewers will cook evenly when they are placed on the barbecue or on the griddle pan.
Wash and trim the stems off the eggplants, thinly slice them with a knife or with a mandolin. Sprinkle them with salt and let them rest for 10 minutes. With a kitchen towel mop up the moisture that they will have released. Heat up a pan and cook them over a gentle heat for 2 minutes each side until they are soft.
Drizzle the eggplant and the peppers with olive oil.
Finely chop the parsley and the garlic and sprinkle them on the eggplant slices. Slice them in half and roll them up.
In a bowl mix 5 tbsp of of olive oil with 2 tbsp of balsamic vinegar and the torn basil leaves; set aside.
Cut the sausages into small pieces about 2 cm or 0.8 inch long.
Make the skewers: pierce the sausage, the rolled eggplant and the peppers alternating the colours. Sprinkle them with salt and pepper.
Heat up a griddle pan until very hot, brush your skewers with olive oil and cook them for about 15 to 20 minutes until the sausages and the vegetables are cooked thorough. Alternately you can place them on the hot BBQ.
Serve the hot skewers drizzled with the basil infused olive oil .
This post is sponsored by Sainsburys but all opinions are my own.