I was invited by Talented Talkers to the #AsdaMEATup bbq last week! Good food, an opportunity to chat other local bloggers and the odd tipple? Unsurprisingly I jumped at the chance. I was delighted by the selection of food on offer, the mushroom burgers were without doubt my favourites, I’ve included the recipe at the end of the post. There was also a selection of beef burgers, pull pork burgers, fish, salads, various veggie options and of course some dessert to finish up! You can investigate the ingredients used here. Shall we take a closer look at the food & drink?
Most of the images are mine, however I did forget to keep snapping so I’ve included some of the promo images we were sent! Thank god someone remembered to take pictures! I did vlog while I was there and included it in this week’s vlog – the video is at the end!
It was so nice chatting to the other bloggers and catching up with a few that I’d met at previous meet ups. There was a wonderful swing band providing a perfect ambience and we didn’t finish up until about 9pm, hence the darkened dessert table! I did have a few of the cocktails, sadly only a few as I’d work the next morning! We were lucky enough to be sent the recipes from the evening of feasting, I’ve already started to recreate them, including the delicious salads! So that recipe I mentioned:
PEACH & MUSHROOM BURGERS
4 tbsp olive oil, plus extra for brushing 1 tsp rosemary (leaves only), chopped 1 clove garlic, crushed 4 tbsp lemon juice 8 Asda portobello Mushrooms 2 ripe avocados 4 baby plum tomatoes, roughly chopped 8 ripe peaches (or nectarines) 8 buns 125g Mozzarella drained and cut into 8 thin slices Rocket leaves
1. Mix the oil, rosemary, garlic and 2 tsp of the lemon juice in a shallow dish. Trim the stems of the mushrooms to come level with the caps. Put the mushrooms in the dish and brush the oil mixture generously all over. Set aside for up to 30 minutes. 2. Halve the avocados, then remove the stones and skin. Cut into small pieces and put in a bowl with the rest of the lemon juice. Mash with a fork, then stir in the tomatoes. Cover with cling film and set aside. 3. When ready to serve, halve and stone the peaches, then slice. Remove the mushrooms from the marinade and grill or griddle for 3-5 minutes on each side. Meanwhile, brush the cut side of the peaches with oil, then barbecue or grill them for 3-5 minutes on each side. 4. Split the buns, then toast, cut-side down, on the barbecue or grill. Spread the bottom half of each bun with the avocado mixture, then top with a slice of mozzarella, a mushroom and peach slices. Finish with rocket and the other half of the bun.