Beautiful wintery days continue, clear skies, sunshine, happy moods. And the trialling of the BBQ continues to see what can be cooked in this no-fuss, not too much washing up, sort of a way.
If you haven’t see it already, take a look at Part 1 of this BBQ series to see Grilled Fennel with Lemon and Parmesan and Grilled Broccoli with Preserved Lemon.
Roasted Carrots with Pomegranate Molasses
After seeing this recipe from Food52, I wanted to try it on the BBQ. It would be awesome with baby carrots, but I used the regular run-of-the-mill carrots. This will be a staple at future BBQs. Best cooked in a foil tray to minimise dishes and washing up, you could also do it on a BBQ hot plate.
Grilled Cheese on Sourdough Bread
On Saturday we visited the Queen Street Precinct in Croydon, reacquainting ourselves with Queen St Cafe and visiting the other cafes, providores and bakeries that have emerged since the last visit. I came home with a number of goodies from the providore and some locally baked sourdough bread from the bakery.
Not wanting to cook, and wanting some of the sourdough, we tried grilled cheese on the BBQ. I can report – very successful! Grilled cheese with a green salad and Indian pickles, and then…. an oldie but goodie for dessert.
BBQ’d Caramelised Bananas
Eons ago when my daughter was young, we had a wood-fired BBQ which we used most weekends. We were not vegetarians then, although we didn’t eat a lot of meat. There were some specialties that we made – apricots fresh from the tree, halved and grilled. Vine leaves stuffed with goodies and grilled. Onions and chilli. AND our favourite – bananas.
Take a piece of foil, place a banana in the centre. Add a generous knob of butter, then add about half of that again. I like to use jaggery sugar these days, but white or brown sugar is Ok. Sprinkle with a generous amount.
Wrap the foil around the banana. It does not have to be too tight but it does have to be sealed completely. If you accidentally put a hole in the foil, just cut another piece and wrap around the whole package again. Seal top and sides by folding over and over again.
Place on the grill. Turn over as it begins to show signs of cooking – it will steam a little. Leave for a moment or so more. You can tell when it is cooked as the banana inside will be soft.
Carefully open the package and serve. You can eat directly from the package if you are outside on the lawn, or carefully tip banana and sauce onto a plate. Add cream or icecream if you like.
From the Carrot Series
- Beetroot and Carrot Salad – Indian Style
- Carrot Sambal
- Parsnip and Carrot Mash
- Spicy Parsnip and Carrot Soup