Artichoke season is here in full swing and believe it or not, they are a great addition to your BBQ.
To give this a go, simple cut your artichoke in half cross-ways so that you're cutting off the tips of the leaves and revealing the furry part above the heart. Take a spoon and scoop out the furry bit in the middle, creating a central hole.
Next, place your prepared artichoke into the hot embers of your BBQ and leave to cook until they have softened. Take them out and leave them to cool. Once cooled, peel off the harder outer leaves that have been in the coals and place your prepared artichoke on a plate. Dress with your favourite dressing and enjoy.⠀⠀⠀⠀⠀
A BBQ legend that we just couldn't miss off the tip list.
Corn occupies quite a lot of space on the barbie but is well worth it – the husks protect the kernels so they steam in their own moisture, absorbing just the right amount of smokiness. Really fresh barbecued corn is sweet enough on it's own – but also good with a lick of butter and a sprinkle of salt; or Mexican-style with chilli powder and a squeeze of lime.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Did you know that lettuce makes a tasty addition on your BBQ? ⠀⠀⠀⠀⠀⠀⠀⠀⠀
The firm, juicy upright stems of Little Gem lettuces mean that they hold-up well. Simply brush the leaves with oil and put them on the grill turning them as leaves begin to brown and caramelise.
Remove from the grill, put on a plate and dress with your favourite dressing, ready to share with friends.
Now this one is definitely a slow burner but so worth the wait. Cooking a whole beetroot over a fire crisps the skin whilst sweetening and softening the flesh. New season beetroots are the best when they are small. Just give them a quick wash and throw them on the BBQ grill. Cook for about 30-40 minutes until they are tender and you can pierce with a knife. Turn them regularly whilst cooking.
You can put them onto the BBQ with the leaves too - they will burn but add to the smoky flavour. Don't worry if the beetroots blacken, inside will still be juicy.
Once cooked cut into slices and serve with a yoghurt dressing.
We've got another fired-up veggie tip for you. Leeks are a brilliant fire friendly veg. Their tightly wrapped layers create a fantastic outer skin that allow the inner leaves to steam in their own juices. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Simply cover them in olive oil and slowly brown them on the grill. Strip off the burnt outer leaves to serve.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Peaches are plump, bursting with nectar and so juicy. We also think they are a great BBQ pudding parcel! As the peaches soften and the sugar caramelises infused with the thyme it creates an amazing dessert. Putting juicy fruits or tomatoes in parcels are a great way to collect all the juices – otherwise the fruit bursts under the heat and you lose all that deliciousness.
To make at home:
Start by quartering the peaches, removing the stone and place on a large sheet of tinfoil.
Sprinkle with brown sugar and a couple of sprigs of fresh thyme (you could make with dried thyme, just use a small pinch or maybe try with fresh rosemary). Wrap up the parcel tightly so there are no holes.
Place on a hot grill or straight onto the coals if the fire is dying down and cook for about 20-30minutes. The peaches will go soft and release all their juices.
Open the parcel and you can either tip the content into bowls or eat straight from your parcel with a big spoon of mascarpone on top!
If you haven't tried BBQing watermelon you should! It transforms from being sweet and watery to an intensified smoky flavour lending itself perfectly to savoury summer salads or being drizzled with honey and nuts for a dessert.
Simply peel the watermelon, cut into strips, toss in olive oil and bbq on a very hot grill. It works very well with cheeses for acidity, like feta, mint, chilli & pinenuts.
Traditionally, we tend to eat spring onions raw but there’s so much more you can do to really bring out the sweet flavour. Grilling them on a BBQ mellows out the oniony flavour, and intense charring works beautifully with the sweetness of cooked onion flesh. We’ve using an Italian recipe with romesco sauce – the Italians use Calcots which are a similar veg to leeks or spring onions.
For the romesco sauce you will need:
2 Red Peppers, (roasted and then skins taken off)
50g Hazeluts and 50g Almonds (Toasted)
Smoked paprika – 1 tsp
Garlic – 1 clove
Salt – season to taste at end
Olive oil – 50ml
1 tbsp red wine vinegar
Roast the red peppers on the BBQ and then once blackened put into a bowl and cling film to steam until they cool. Then you can peel the skins off. Toast your hazelnuts and almonds in a pan or in the oven. The add all the ingredients into a blender and blitz until you have a rough paste. Add more olive oil to smooth out into more of a sauce.
Grill the spring onions on the BBQ until blackened but soft inside. Peel off the outer black layer(s). Serve with the romesco sauce…and Italian wine!
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