Straight on the Barbecue
Many vegetables can be placed straight on the barbecue with the most wonderful results – simple barbecued onions have quite a different taste from when they are cooked in any other way. Choose firm vegetables so that they don’t fall apart during cooking. Some vegetables are best par-boiled before you start so that you can ensure that melt-in-the-mouth centre and crispy outside.
Vegetarian burgers and sausages, and other similar dishes, are best cooked in a hinged wire grille so that they are held firmly together and don’t disintegrate during cooking.
Nutty Celeriac
Serves 4
Celeriac (celery root) 1
White wine vinegar 15 ml/1 tbsp
Oil 90 ml/6 tbsp
Ground walnuts 50 g/2 oz/½ cup
1 Peel the celeriac and cut it into 2.5 cm/1 in slices and boil for about 10 minutes until just tender. Drain well.
2 Mix together the remaining ingredients and brush over the celeriac. Leave to stand for about 30 minutes,
3 Barbecue for about 5 minutes until crispy.
Preparation time 5 minutes
Marinating time 30 minutes
Cooking time 15 minutes
Grilled Chicory
Serves 4
Chicory (Belgian endive) heads 4
Oil 30 ml/2 tbsp
Butter or margarine, melted 30 ml/2 tbsp
Chopped mixed fresh herbs 30 ml/2 tbsp
Salt and freshly ground black pepper
1 Cut a cone-shaped core out of the base of each chicory head, then slice in half lengthways.
2 Mix together the oil, butter or margarine, herbs, salt and pepper and brush over the chicory.
3 Barbecue for about 10 minutes, turning and basting with more oil mixture as it cooks.
Preparation time 5 minutes
Cooking time 10 minutes
Fennel with Caraway
Serves 4
Fennel bulbs, thickly sliced 4
Butter or margarine, melted 45 ml/3 tbsp
Caraway seeds 15 ml/1 tbsp
Salt and freshly ground black pepper
Grated Parmesan cheese 50 g/2 oz/½ cup
1 Cook the fennel in boiling water for about 6 minutes until just tender. Drain well, then leave to cool.
2 Brush the fennel with butter, sprinkle with caraway seeds and season with salt and pepper.
3 Barbecue for about 2 minutes on each side until lightly browned. Transfer to a serving dish and sprinkle with Parmesan.
Preparation time 5 minutes
Cooking time 10 minutes
Nutty Burgers
Serves 4
Bulghar wheat 175 g/6 oz/1 cup
Water 1 litre/1¾ pts/4¼ cups
Salt and freshly ground black pepper
Cornmeal 100 g/4 oz/1 cup
Peanut butter 15 ml/1 tbsp
Salted peanuts, finely chopped 75 g/3 oz/¾ cup
Oil 45 ml/3 tbsp
1 Place the bulghar in a heavy pan and heat gently for a few minutes until it is lightly browned, shaking the pan as it heats.
2 Pour in 450 ml/¾ pt/2 cups of the water, stir well and bring to the boil. Cover and simmer for 20 minutes, stirring occasionally to prevent it sticking. Season with salt and pepper.
3 Bring the remaining water to the boil in a large pan, stir in the cornmeal, peanut butter, and a little salt and pepper. Cover and simmer very gently for 30 minutes, stirring frequently, until the mixture is firm and comes away from the sides of the pan. Stir in the peanuts. Leave to cool.
4 Mix together the cornmeal mixture with the bulghar and shape into burgers. Chill well.
5 Brush the burgers with oil and barbecue in a hinged wire grille for about 5 minutes on each side.
Preparation time 10 minutes
Cooking time 40 minutes plus chilling
Brilliant Veggie Burgers
Serves 4
Rolled oats 100 g/4 oz/1 cup
Wholemeal flour 75 g/3 oz/¾ cup
Celery sticks, finely chopped 2
Carrots, grated 2
Small parsnip, grated 1
Cheddar cheese, grated 50 g/2 oz/½ cup
Small onion, finely chopped 1
Tomato purée (paste) 15 ml/1 tbsp
Soy sauce 15 ml/1 tbsp
Dried oregano 5 ml/1 tsp
Salt and freshly ground black pepper
Egg, beaten 1
Oil
1 Mix all the ingredients except the oil thoroughly together. Shape into four burgers and chill until ready to cook.
2 Place in a hinged wire grille and brush with oil. Barbecue for about 5 minutes on each side until golden brown and cooked through. Serve hot.
Preparation time 10 minutes
Cooking time 10 minutes
Nice ’n’ Nutty Burgers
Prepare as for Brilliant Veggie Burgers (above) but substitute 50 g/2 oz/½ cup of chopped mixed nuts for half the rolled oats.
Grilled Garlic Peppers
Serves 4
Red, yellow or green (bell) peppers 3
Oil 90 ml/6 tbsp
Garlic cloves, crushed 2
Dried thyme 5 ml/1 tsp
Pinch of cayenne
French bread slices 4
1 Cut the peppers into quarters or large strips.
2 Mix together the remaining ingredients and brush over the peppers.
3 Barbecue for about 10 minutes, turning and brushing frequently with the flavoured oil.
4 When the peppers are half-cooked, brush the bread with some of the oil and barbecue until browned on both sides. Place on plates and pile the cooked pepper strips on top.
Preparation time 5 minutes
Cooking time 20 minutes
Black Eye Bean and Cashew Burgers
Serves 4
Dried black eye beans, soaked overnight in cold water 175 g/6 oz/1½ cups
Carrot, grated 1
Turnip, grated 1
Cashew nuts, chopped 25 g/1 oz/¼ cup
Wholemeal breadcrumbs 50 g/2 oz/1 cup
Yeast extract 2.5 ml/½ tsp
Vegetarian Worcestershire sauce 2.5 ml/½ tsp
Egg, beaten 1
Salt and freshly ground black pepper
A little oil
1 Drain the beans and place in a saucepan. Cover with cold water. Bring to the boil and boil rapidly for 10 minutes. Reduce the heat, part-cover and simmer gently for 1 hour. Drain and mash thoroughly.
2 When cool enough to handle, mix in all the remaining ingredients except the oil, seasoning with a little salt and pepper.
3 With floured hands, shape into four burgers. Chill for at least 30 minutes.
4 When ready to cook, place in a hinged wire grille and brush with oil. Barbecue until golden brown on both sides.
Preparation time 1 hour plus soaking
Cooking time 10 minutes
Leeks or Onions with Basil Butter
Serves 4
Leeks or onions 4
Tomatoes, halved 4
Olive oil 30 ml/2 tbsp
Lemon juice 15 ml/1 tbsp
Salt and freshly ground black pepper
For the basil butter:
Butter or margarine, softened 40 g/1½ oz/3 tbsp
Garlic clove, crushed 1
Chopped fresh basil 15 ml/1 tbsp
1 Trim the leeks and cut them in half lengthways, or trim and halve the onions. Brush the leeks or onions and the tomatoes with olive oil.
2 Barbecue the leeks for about 3 minutes on each side, or onions for about 6 minutes on each side, until just soft and lightly browned, and the tomatoes for about 2 minutes on each side.
3 Transfer to a serving dish and sprinkle with the lemon juice, salt and pepper.
4 Meanwhile, blend the butter or margarine with the garlic and basil and season with salt and pepper. Dot over the vegetables and serve.
Preparation time 10 minutes
Cooking time 10 minutes
Spiced Herb Onions
Serves 4
Small onions 450 g/1 lb
For the basting mixture:
Chopped fresh parsley 45 ml/3 tbsp
Finely chopped spring onions (scallions) 4
Dried mixed herbs 5 ml/1 tsp
Mustard powder 2.5 ml/½ tsp
A few drops of chilli sauce
Salt and freshly ground black pepper
Butter or margarine, softened 225 g/8 oz/1 cup
1 Mix together the seasoning ingredients for the basting mixture and blend them into the butter or margarine. Chill until ready to cook.
2 Brush the onions generously with the mixture, then continue to brush as you barbecue them for about 20 minutes until tender.
Preparation time 5 minutes plus chilling
Cooking time 20 minutes
Barbecued Red Onions
Try barbecuing red onions, quartered and brushed with olive oil. They have a slightly sweeter flavour and look spectacular. Use them thinly sliced in salads, too.
Greek-style Barbecued Peppers
Serves 4
Red (bell) pepper 1
Green pepper 1
Orange pepper 1
Yellow pepper 1
Olive oil 45 ml/3 tbsp
Chopped fresh basil 15 ml/1 tbsp
Salt and freshly ground black pepper
Feta cheese, cubed 100 g/4 oz/1 cup
Greek black olives 8
1 Remove the stalk and seeds from the peppers, but leave them intact. Brush with some of the olive oil.
2 Barbecue for about 10 minutes, turning frequently until the peppers are soft and the skin is charred.
3 Wrap in a paper or thick plastic bag and seal the top to keep the steam inside. Leave for about 10 minutes until the peppers are just cool enough to handle.
4 Peel off the skin and tear the peppers into strips.
5 Place in a bowl and sprinkle with the remaining oil, the basil, salt and pepper and the cheese. Garnish with olives and serve straight away.
Preparation time 15 minutes
Cooking time 10 minutes
Potato Wedges
Serves 4
Large potatoes, scrubbed 4
Salt
Butter or margarine, softened 75 g/3 oz/1/3 cup
Garlic cloves, crushed 2
Chopped fresh basil 15 ml/1 tbsp
Freshly ground black pepper
1 Cook the potatoes in boiling salted water until just tender. Drain and cut into large wedges.
2 Mix the butter or margarine with the garlic, basil, pepper and a little salt, if liked. Brush over the potatoes.
3 Barbecue the potatoes, on a piece of foil if this is easier, for about 6–10 minutes until golden.
Preparation time 5 minutes
Cooking time 20 minutes
Sweet Potatoes with Nutty Butter
These take some time to cook but need no attention.
Serves 4
Sweet potatoes 4
Butter or margarine 100 g/4 oz/½ cup
Clear honey 5 ml/1 tsp
Grated rind and juice of 1 orange
Walnuts, chopped 25 g/1 oz/¼ cup
Pinch of mustard powder
Salt and freshly ground black pepper
1 Pierce the skin of the potatoes and cook them in the oven at 200°C/400°F/gas mark 6 for about 1 hour until soft, in the microwave on high for about 12 minutes (or according to manufacturers’ instructions), or on the barbecue for about 2 hours.
2 Melt all the remaining ingredients together in a pan and keep hot.
3 To serve, split open the potatoes and spoon over the flavoured butter.
Preparation time 5 minutes
Cooking time 2 hours
Spinach-stuffed Mushrooms
Serves 4
Large flat mushrooms 8
Butter or margarine 25 g/1 oz/2 tbsp
Oil 15 ml/1 tbsp
Onion, chopped 1
Garlic cloves, chopped 2
Frozen spinach, thawed and drained 225 g/8 oz/½ lb
Vegetable stock 90 ml/6 tbsp
Salt and freshly ground black pepper
Curd (smooth cottage) cheese 100 g/4 oz/½ cup
Dry breadcrumbs 45 ml/3 tbsp
Parmesan cheese, freshly grated 50 g/2 oz/½ cup
1 Remove the mushroom stalks and chop them finely.
2 Heat the butter or margarine and oil and fry (sauté) the onion and garlic until soft. Stir in the mushroom stalks, spinach and stock and season well. Remove from the heat and stir in the curd cheese.
3 Place the mushroom caps, gill-side up, and pile the mixture on top. Sprinkle with breadcrumbs and Parmesan. Barbecue for about 10 minutes until cooked through and bubbling.
Preparation time 5 minutes
Cooking time 25 minutes
Sweetcorn with Lime and Chilli Butter
Serves 4
Sweetcorn (corn) on cobs 4
Butter, softened 175 g/6 oz/¾ cup
Lime juice 45 ml/3 tbsp
Chilli powder 10 ml/2 tsp
Salt
1 Leave the sweetcorn in the husks. Soak in cold water for at least 20 minutes.
2 Beat together the butter, lime juice and chilli powder to taste and season to taste with salt. Roll the flavoured butter into a sausage shape in greaseproof (waxed) paper and chill.
3 Drain the corn and barbecue in the husks for about 20 minutes until the husks are evenly browned.
4 Remove from the barbecue and carefully take off the husks and silks. Serve with the flavoured butter cut into slices.
Preparation time 5 minutes plus soaking
Cooking time 20 minutes
Sage and Onion Tomatoes
Substitute parsley and thyme or any other of your favourite herbs for the sage.
Serves 4
Beefsteak tomatoes, halved 4
Salt and freshly ground black pepper
Onion, finely chopped 1
Butter or margarine 15 g/½ oz/1 tbsp
Fresh breadcrumbs 50 g/2 oz/1 cup
Chopped fresh sage 5 ml/1 tsp
Strong cheese, grated 100 g/4 oz/1 cup
1 Scoop out the seeds from the tomato halves and season with salt and pepper.
2 Fry (sauté) the onion in the butter or margarine for 3 minutes to soften. Stir in the breadcrumbs and sage and season with salt and pepper.
3 Pile the stuffing mixture back into the tomato halves.
4 Barbecue for about 5 minutes.
5 Top the tomatoes with the grated cheese and barbecue for a further 5 minutes until melted.
Preparation time 10 minutes
Cooking time 10 minutes
Spinach and Cheese Patties
Serves 4
Cooked or thawed, frozen spinach 450 g/1 lb
Strong cheese, grated 225 g/8 oz/2 cups
Salt and freshly ground black pepper
Pinch of grated nutmeg
Egg yolks, beaten 2
Butter or margarine, melted 15 g/½ oz/1 tbsp
Egg, beaten 1
Dried breadcrumbs 100 g/4 oz/1 cup
Oil
1 Place the spinach in a colander and press it down to drain it thoroughly. Chop it finely.
2 Beat in the cheese, a little salt and pepper and the nutmeg.
3 Beat the egg yolks with the butter or margarine and stir into the mixture. Shape into patties.
4 Brush the patties with beaten egg and roll in breadcrumbs, pressing them on firmly until covered. Chill well.
5 Brush both sides of the patties with oil and barbecue in a hinged wire grille for about 10 minutes until crisp and cooked through.
Preparation time 10 minutes plus chilling
Cooking time 10 minutes
Grilled Vegetables with Peanut Mayonnaise
Serves 4
Aubergine (eggplant) 1
Courgettes (zucchini) 2
Red (bell) peppers 2
Spring onions (scallions) 8
For the mayonnaise:
Garlic cloves, crushed 3
Egg 1
Peanut butter 15 ml/1 tbsp
Lime juice 30 ml/2 tbsp
Olive oil 250 ml/8 fl oz/1 cup
Salt and freshly ground black pepper
1 Cut the aubergine lengthways into 2.5 cm/1 in thick slices. Sprinkle with salt and leave to stand for 1 hour. Rinse and pat dry.
2 Cut the courgettes lengthways into thick slices, quarter the peppers and trim the spring onions.
3 Make the mayonnaise. Blend together two of the garlic cloves, the egg, peanut butter and lime juice in a blender or food processor. Slowly add half the oil in a steady stream until the mixture thickens. Season to taste with salt and pepper. Leave to stand before serving, if possible.
4 Mix the remaining garlic and oil and brush over the vegetables.
5 Barbecue for about 10 minutes, turning and brushing regularly, until cooked through and browned. Serve with the peanut mayonnaise.
Preparation time 10 minutes plus standing
Cooking time 10 minutes
Barbecued Chips
Serves 4
Good handfuls of frozen chips 4
Groundnut (peanut) oil 30 ml/2 tbsp
Coarse sea salt 5 ml/1 tsp
1 Lay a double thickness of foil on part of the barbecue and spread the chips in a single layer.
2 Drizzle with the oil and barbecue, turning occasionally until browned and crisp.
3 Sprinkle with coarse sea salt and serve.
Preparation time 2 minutes
Cooking time 10 minutes
Spicy Chips
Prepare as for Barbecued Chips (above) but sprinkle with 5 ml/1 tsp of ground cumin and 1.5 ml/¼ tsp of chilli powder, mixed with the salt.
Potato and Coriander Burgers
Serves 4
Potatoes 750 g/1½ lb
Split red lentils 50 g/2 oz/1/3 cup
Oil 30 ml/2 tbsp
Cumin seeds, crushed 2.5 ml/½ tsp
Finely chopped onion 30 ml/2 tbsp
Chopped fresh coriander (cilantro) 45 ml/3 tbsp
Ground coriander 1.5 ml/¼ tsp
Pinch of ground cumin
Pinch of cayenne
Salt and freshly ground black pepper
Flour for dusting
Oil for brushing
1 Boil the potatoes in their skins, leave to cool slightly, then peel and mash.
2 Boil the lentils in water to cover, for about 30 minutes until soft, then drain thoroughly.
3 Heat the oil and fry (sauté) the cumin seeds for a few seconds. Add the onion, coriander and spices and fry for 2 minutes.
4 Stir in the lentils, season with salt and pepper and simmer, stirring frequently, until the mixture is dry. Leave to cool.
5 Divide each mixture into eight pieces and shape into rounds. Press a ball of lentil filling into each ball of potato and shape gently into patties. Dust with flour and chill until firm.
6 Brush the patties with oil and barbecue in a hinged wire grille for about 10 minutes until golden brown.
Preparation time 10 minutes plus chilling
Cooking time 15 minutes
Outdoor Tomatoes
Serves 4
Beefsteak tomatoes, halved 2
Butter or margarine 25 g/1 oz/2 tbsp
Spring onions (scallions), finely chopped 2
Chopped fresh parsley 15 ml/1 tbsp
Dried basil 5 ml/1 tsp
Salt and freshly ground black pepper
1 Place the four tomato halves on a square of foil, shiny side up. Mash together the remaining ingredients and smear over the tomatoes.
2 Barbecue for about 15 minutes or until the tomatoes are soft but still hold their shape. Serve straight away.
Preparation time 10 minutes
Cooking time 15 minutes
Cheesy Grilled Polenta
Serves 4
Water 900 ml/1½ pts/3¾ cups
Salt 10 ml/2 tsp
Polenta 225 g/8 oz/2 cups
Butter or margarine 75 g/3 oz/1/3 cup
Parmesan or other strong cheese, grated 50 g/2 oz/½ cup
Olive oil 60 ml/4 tbsp
To serve:
Grated cheese
Sprigs of basil
1 Bring the water and salt to the boil, gradually add the polenta and stir until the mixture begins to thicken. Simmer very gently, stirring occasionally, for about 20 minutes until thick.
2 Stir in the butter or margarine and the cheese. Spoon into a Swiss roll tin (jelly roll pan) or a square shallow tin so that the polenta is about 2.5 cm/1 in thick. Leave to cool, then chill.
3 When ready to cook, cut the polenta into squares and brush with oil.
4 Barbecue for about 5 minutes on each side until golden brown. Serve sprinkled with more cheese and sprigs of fresh basil.
Preparation time 5 minutes plus chilling
Cooking time 25 minutes
Spiced Baby Carrots and Corn
Serves 4
Whole baby carrots, trimmed, leaving a short stalk 100 g/4 oz/¼ lb
Baby corn cobs 100 g/4 oz/¼ lb
Butter or margarine, melted 50 g/2 oz/¼ cup
Salt and freshly ground black pepper
Ground cumin 1.5 ml/¼ tsp
1 Toss the vegetables in the melted fat, seasoned with a little salt and pepper and the cumin.
2 Spread out on a sheet of foil on the barbecue and cook for about 5 minutes, turning frequently and brushing with the melted fat, until just tender and lightly browned.
Preparation time 10 minutes
(unless the vegetables are prepacked and ready-prepared)
Cooking time 10 minutes
Barbecued Butternut Squash
Serves 4
Butternut squash 2
Butter or margarine 50 g/2 oz/¼ cup
Grated rind and juice of 1 orange
Light soy sauce 10 ml/2 tsp
Freshly ground black pepper
1 Cut the squash in halves lengthways. Scoop out the seeds (pits).
2 Melt the butter or margarine and stir in the orange rind and juice, the soy sauce and some freshly ground black pepper.
3 Brush the squash halves with some of the melted mixture.
4 Barbecue, skin side down, for about 45 minutes or until the flesh is tender, brushing frequently with the basting mixture. Serve with a spoon to scoop out the flesh.
Preparation time 8 minutes
Cooking time 45 minutes