35
FOOD
Tommy
ketch or
mayo??
Other key findings
from the survey:
• Men (8%) are more likely to
host a BBQ so they can put
pictures on social media
than women (4%)
• 12% of men think guests
should contribute toward
the BBQ costs compared to
5% of women
• 15% of Brits expect guests
to help clean up after the
BBQ
• 20% of men expect guests
to clean up after the BBQ
compared to 12% of women
• Gen Z and Millennials are
the age groups least likely
to invite neighbours to
their BBQ compared to Gen
X and Boomers
• Coleslaw is the nation's
favourite BBQ side,
followed by leafy salad and
potato salad
• Tomato ketchup (84%),
mayonnaise (75%), BBQ
sauce (69%), mustard (55%)
and burger sauce (43%) are
the top must-have sauces
at a British BBQ
• The most recreated
international cuisines at a
BBQ are Greek, Caribbean
and Indian
Lobster and truffle arancini
with pea puree, serves 2
Ingredients
• 1 cooked lobster (about 600g)
• 300g butter
• 100g Parmesan, grated
• 175g arborio rice
• A few drops truffle oil - depending on strength
• 400g frozen peas
• 1 onion, finely chopped
• 6 cloves garlic, thinly sliced
• 2 glasses white wine
• 1 litre veg or fish stock
• 2 eggs, whisked
• 200g flour
• 200g panko breadcrumbs
• Oil for deep frying
Method
1. Set your barbecue to 150c direct heat. Remove all of the lobster meat from
the shell and claws, chop into chunks and set aside.
2. In a cast iron pan, add a good glug of olive oil, then the onions and garlic.
Cook gently for 15 minutes until translucent. Add the rice and stir until
each grain is coated with oil. Add the wine and cook until it is completely
reduced, stirring all the time. Add the stock a ladle at a time, whilst stirring
regularly until the rice is just tender. Add 100g of the frozen peas, the
lobster, half of the butter, the Parmesan and a few drops of truffle oil to
taste - then stir well until melted.
3. Pour the risotto into a baking tray and leave to cool - ideally overnight.
When chilled, form the risotto into balls, roll them in the flour, dip in the
egg and finally the panko breadcrumbs.
4. Set your barbecue to 250c and heat the oil in a pan to 180C. Fry the
arancini until golden brown and piping hot in the middle. Cook the rest of
the peas in boiling water and blitz in a food processor with the remaining
butter. Serve with the arancini.