Beautiful wintery days continue, clear skies, sunshine, happy moods. And it is perfect for weekend cooking on the BBQ in a no-fuss, not too much washing up, sort of a way.
Use baby carrots or normal carrots for this dish. Best cooked in a foil tray to minimise dishes and washing up, you could also cook it directly on a BBQ hot plate.
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. You can also browse the complete BBQ Series of recipes. Find inspiration in our Winter recipes here and here.
Roasted Carrots with Pomegranate Molasses
1 pound carrots, peeled, trimmed, and halved or quartered lengthwise (halve the thin carrots, quarter the fat ones)
1 Tblspn extra-virgin olive oil
0.25 tspn kosher salt
a pinch of Turkish or Syrian red pepper (such as Aleppo pepper) or cayenne pepper
1 tspn pomegranate molasses or 2 teaspoons balsamic vinegar
2 Tlspnb chopped fresh cilantro, basil, or parsley
Preheat the BBQ to 200C if you have one with a thermometer. Otherwise preheat it until moderately hot. Toss the carrots with the oil, salt, and chilli powder. Place on a foil BBQ plate and place on the BBQ.
Roast for 15 minutes, stir them around, and roast for 10 more minutes.
Now drizzle with pomegranate molasses, toss gently to coat the carrots with molasses, and continue cooking until the carrots are golden and soft, about 5 more minutes. Serve garnished with cilantro.
Grilled Cheese on Sourdough Bread
With some gorgeous sourdough, we grilled cheese on the BBQ. It was 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. 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.