Fresh and spicy homemade slaw

This homemade coleslaw is the perfect accompaniment to burgers and bbq food, I served mine with some delicious Jamie Oliver-inspired fried chicken and chips.

Balance your flavours – I designed the slaw as a foil to the rich and savoury chicken, and the sour notes stand up well against the sweet tomato chutney (my latest obsession) which I served with the steak-cut chips.

This slaw is very easy to make, and super quick if you have a food processor – not so fast if you don’t, but well worth it!

Homemade fresh and spicy coleslaw with fried chicken and steak-cut chips. HollyHeartsFood recipe

Ingredients

1/2 red pepper, finely sliced

1/2 green pepper, finely sliced

About a 5th of a white cabbage, halved and sliced

1/2 a small red onion, finely sliced

1/2 a red chilli, de-seeded and finely sliced length-wise

Five slices of green jalapenos (I used Old El Paso’s jarred variety), centres removed

Handful of frozen green beans

1tbsp salad cream

1/2tbsp chimichurri sauce

1/2 cap of white wine vinegar

1/2 cap of lemon juice

2tbsp maple syrup

Method

Pop the green beans in a bowl and microwave for 3 1/2 mins, then cool them immediately in cold water, drain and set aside in the fridge.

Pile up the sliced red onion on your chopping board, sprinkle with salt and lemon juice, and mix. This breaks down some of the enzymes in the onion and softens it, as well as making the flavour less harsh.

Once the beans are cool, mix in the other veg and the onions, combine with two forks.

Then pour in the wet ingredients one at a time and mix well at each stage. Add the maple syrup last, and add as much as you like depending on your taste. I wanted to keep my slaw sharp and tangy, with just a hint of mild sweetness, so I didn’t add too much.

Combine with the forks one last time, and serve. This slaw packs a punch, and goes perfectly with an ice cold beer. I can’t wait to make this in the Summer! 

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Bodean’s BBQ, Tower Hill

I love eating out at nice restaurants, and I’m a bit of a stickler for great service as well as good food, but sometimes it’s nice to go somewhere with no fuss, no frills, just good honest wholesome food. So, for Andrew’s birthday last week (9th August) we decided to go low key, and rolled up to Bodean’s in Tower Hill for a full on BBQ meat munch-out!

Tempted by too many good things on the menu, from slow cooked beef ribs to smokey chicken wings  – Bodean’s goes all out with its deep south American-style selection of meats – to be smoked and BBQ’d for your pleasure. There was only one option really: The Boss Hog Platter

This Man vs. Food style meat feast was made up of…

Bodean's BBQ Tower Hill London The Boss Hog Platter

Smoked sausages, baby back ribs, pulled pork, burnt ends, BBQ chicken thighs, beef ribs, creamed corn, fries and coleslaw

Bodean's BBQ Tower Hill London American style creamed corn

Even though the platter comes with coleslaw and fries, we couldn’t resist adding an extra southern American classic to the mix: Creamed Corn. This sweet side was the perfect accompaniment to the super savoury meat and fries.

The food was absolutely delicious, it’s proper get-stuck-in food, and they even have kitchen roll on the table – so you know you don’t need to worry about cutlery etiquette at Bodean’s!

There are four Bodean’s BBQ smoke houses in London, find your local, go with an empty stomach and get stuck in! 

bodeansbbq.com