Phil's BBQ recipe
 Griddled malt loaf with peach salsa
For a truly delicious barbecued snack that takes just ten minutes to prepare and cook, try this griddled malt loaf with peach accompaniment!
For the malt loaf
Preparation time: 5 minutes / Cooking time: 3 minutes / Serves 6
You will need one 225g malt loaf, cut into six slices and 25g of unsalted butter
Lightly butter the malt loaf slices on both side, then heat the barbecue to a medium heat. If the barbecue is too hot the malt loaf will burn in seconds.
Place the bread onto the heated bars and grill for around one to two minutes on either side - taking care to see that they don't burn! After a couple minutes grilling, the inside of the malt loaf turns squidgy whilst the outside toasts and crisps up perfectly.
For the peach salsa:
Ingredients: |
Method |
2 x 410g tins sliced peaches, drained |
Preparation time: 10 minutes
Mix all the ingredients well in a mixing bowl.
Now leave combined the ingredients to marinate for around one hour, at room temperature.
When ready, serve the peach salsa with chargrilled malt loaf slices and a generous blob of creme fraiche.
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4 tbsp freshly chopped coriander |
2 tbsp freshly chopped mint |
¼ tsp dried chilli flakes |
zest of 1 large lemon & 4 tbsp lemon juice |
2 tbsp dark brown sugar |
For more of Phil's recipes and cooking tips, visit his official website www.vickery.tv
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