2019-07-01_Your_Home

http://www.yourhomemagazine.co.uk June 2019 101

DIRECTIONS

nSet up your barbecue for direct cooking.

Place a tray near the fire with the butter on

and let it melt. Mix together all the spice mix

Grilled spice and lime

corn on the cob

YOU WILL NEED

For the corn 4 75g unsalted butter 4 4 long

corn on the cobs 4 2 limes, quartered For the

spice mix 4 1 tsp amchoor (dried mango

powder) 4 1 tsp ground cumin 4 ½ tsp chaat

masala 4 1 tsp chilli powder 4 1 tsp salt

P reparing your

barbecue for

indirect cooking

This is the method to use for roasting.

You will need a barbecue with a tight-fitting

lid. Fill your barbecue basin with about

two shoeboxes full of charcoal on one side,

leaving the other side empty. Light the

charcoal and let it heat up until white-hot,

then place the barbecue grill over the top.

Place whatever it is you are roasting on

the side with no coals and cover. If you are

barbecuing in this way over an extended

period of time, you will need to add a few

handfuls of charcoal every half hour or so.

PreParation

time 5 minutes

CookinGtime

10 minutes

serves 4-6

as Part of

a meal

PreParation
time 15 minutes
CookinGtime
1 hour
serves 2-4
DIRECTIONS
nPrepare your barbecue for indirect cooking.
nCut the squash in half lengthwise and remove the seeds from the centre. You could
peel the skin but I rarely do. It crisps right up and has a lot of goodness in it. Place the
two halves, cut-side down, on a chopping board and, using a very sharp knife, make slits
every 7-10mm. Be careful not to cut all the way through. I often use the same ingredients
but cut the squash into cubes instead. It’s less of a faff, but I think you’ll agree hasselback
slicing the squash turns a pretty basic dish into an eye-catching centrepiece. Placing a
wooden spoon beside the base of the squash will help ensure you don’t cut too deep. If
you do accidently cut the squash in half, all is not ruined! Just place the pieces together so
it looks whole again.
nHeat the oil in a large frying pan over medium-high heat. When visibly hot, add the
mustard seeds. When they begin to pop in the hot oil, stir in the cumin seeds and curry
leaves and let them sizzle in the oil for about 30 seconds until fragrant. Add the garlic
and ginger paste, chillies and chilli powder and continue cooking for another 30 seconds.
nPlace the squash, slit-side up, on a baking tray and rub this nicely seasoned oil all over.
Try to get the oil deep into the slits. Place the tray in your barbecue and cover. Cook for
40-50 minutes, or until the squash is cooked through and beginning to colour. You might
need to add a little charcoal during cooking.
nMeanwhile, melt the butter in a saucepan and stir in the molasses or brown sugar
and the crushed cashews. When your squash is looking like it’s ready, smother it with
the butter mixture and cook for a further 5 minutes.
nTo serve, transfer the squash halves to a warm serving platter. Season with salt and
pepper to taste and garnish with the chopped coriander.

hasselback butternut squash

YOU WILL NEED

4 1 large butternut squash 4 2 tbsp rapeseed oil 4 1 tsp brown mustard seeds 4 1 tbsp

cumin seeds 4 20 fresh or frozen curry leaves 4 2 tbsp garlic and ginger paste 4 2 green

chillies, finely chopped 4 1 tsp chilli powder 4 2 tbsp butter 4 3 tbsp date molasses or

brown sugar 4 15 cashews, lightly crushed 4 3 tbsp finely chopped coriander, to serve

ingredients on a serving plate and set aside.

nWhen ready to cook, place your corn on the

grate. As you hear the corn begin to crackle, turn

it slightly and continue doing this until you have

a mixture of yellow and blackened corn kernels.

nTo serve, roll the corn around in the melted

butter. Serve hot and tell friends to dip their corn

in the spice mixture and then rub it all over the

corn with the lime wedges, squeezing out the

juice as they rub.