Delicious UK - (08)August 2020

ingredientsforthebarbecuesauce

ina smallbowl,thensetaside.

4 Tobarbecuetheribs,arrangethe

coalstooneside.Whentheyglow

whiteallover(ora gasbarbecue

hits180°C),removetheribsfrom

thefoil,thenbrushalloverwith

mostofthebarbecuesauce.

5 Grilltheribs(tothesideofthe

coals,if using),turning,for 15

minutes.Bastewiththeleftover

sauceasyougo,untilthemeatis

stickyandcaramelisedandfalling

awayfromthebone.(Alternatively,

increasetheoventemperatureto

180°C/160°Cfan/gas4.Puttheribs

directlyonthebakingtray(s),lined

withcompostablebakingpaper,

thenroastfor15-20minutes,

bastingwiththecookingjuices.)

PERSERVING542kcals,35.4gfat

(13.2gsaturated),48.5gprotein,

6gcarbs(5.4g sugars), 1.9g salt,

2.3g fibre

Smokycarrothotdogs

SERVES 4. HANDS-ON TIME 30 MIN

MAKE

AHEAD

Youcanmaketherelishand

chimichurria fewhours

ahead,intheirseparate

bowls,andkeepthemcovereduntil

needed.Preparethecarrots ready

for grilling to order.

• 4 mediumcarrots


• 1 tspextra-virginoliveoil


• ½tspsmokedpaprika


• ½tspcumin


• 1 tspseasaltflakes


• 4 minibaguettesorhot dog rolls,
  splitlengthways


• Finelygratedparmesanor
  vegetarianalternativetoserve
  (optional– omitif youwant to
  make the dish vegan)

FORTHEMINTCHIMICHURRI

• 20gpackfreshmint,leavespicked,
  plusa fewextraleavestoserve


• 20gpackfreshflatleaf parsley,
  leavespicked


• ½tspgroundcumin


• 1 garlicclove,roughlychopped


• 1 tbspcidervinegar


• 2 tbsp extra-virgin olive oil

FORTHECARAWAYRELISH

• 1 tspcarawayseeds,toastedina
  drypan,thencrushed in a pestle
  andmortar


• 1 tspcidervinegar


• 1 tbsptomatopurée


• 1 tbsprunnyhoney(oruseagave
  syruptomakethedishvegan)


• 1 tspwholegrainmustard


• 1 onion,sliced into 0.5cm thick
  rounds


• 2 tspextra-virginoliveoil


• 250g baby plum tomatoes, halved

1 Putthecarrotsina panofcold

saltedwater,bringtoa simmer,then

cookfor7-8minutesuntiljusttender.

Drainandpatdryonkitchenpaper.

2 Forthechimichurri,whizzallthe

ingredientsina foodprocessoruntil

finelychopped(or chop by hand and

mixina bowl).

3 Fortherelish,firstwhiskthe

caraway,vinegar,tomatopurée,

honeyandmustardina bowl.

4 Light/heata barbecueorturnthe

grilltohigh.Brushtheonionwith

2 tspoftheoil,thengrillfor3-4

minutesoneachsideuntilcharred

andtender.Addtothecarawaymix.

5 Barbecue/grillthetomatoeson

a foil-linedbakingtray,turning

occasionally,for3-4minutesuntil

charredandblistered. Stir into the

carawayrelish.

6 Brushthecarrotswith1 tspoil,

thensprinklewiththepaprika,

cuminandsalt.Grillfor3-4minutes

untilcharred.Halvelengthways.

7 Dividethecarrotandcaraway

relishamongthebaguettes,then

topwithchimichurri.Scatterwith

mintandgratedparmesantoserve.

PERSERVING280kcals,8.8gfat

(1.3gsaturated),8gprotein,

38.4gcarbs(11.7g sugars), 1.9g salt,

7. 5 g f ib r e

1

Mushroom

shawarma

Ina smallbowl,mix2 tbsp

redwinevinegar,1½tbsp

smokedpaprika,1 tsp

groundcumin,1 tsp

groundcoriander,

1 crushedgarlicclove,1 tbsplemonjuiceand

1 tbspmaplesyruptomakea marinade.

Thread600-700gslicedmushrooms(shitake,

kingoysterand/orportobellowouldbegood)onto

metalskewers,arrangeona tray,thenbrushall

overwiththemarinadeandleavefor 15 minutes.

Brushwitha littleoil,thengrillona barbecue

for6 minutesoneachsideoruntilcharredand

caramelised.Servewithwarmedflatbreads,

houmousandcrumbledfeta, sprinkled,if you

like,withsumacandpickled chillies.

2

Barbecuedwholecauliflower

Trimthebaseofawholecauliflowersoit

sitsflat(leaveanysmallleavesattached),then

cuta crossinthebottomtohelpit cookevenly.

Blanchina largepanofboilingwaterfor3-4

minutes,thendrainandpatdry.Mix175g

mayonnaise,1½tspTabascosauceand1 tbsp

lemonjuice, thenbrushsomeofit lightlyover

thecauliflower.Placeuprightonthebarbecue

andcookindirectly(tothesideofthecoals)for

18-20minutesuntiljusttender.Removethelid,

thencookfor 15 minutesuntilgolden.Sliceand

servewiththeremainingchillimayo,alongwith

charredsweetcorn,choppedfreshcoriander,

freshlimeforsqueezingandtortilla chips.

3

Lemongrasstofulettucewraps

Ina foodprocessororsmallblender,whizz

1 tbsppalmsugar(orlightsoftbrownsugar),

1 trimmedlemongrassstalk,1 redchilli(seeds

removed),1 crushedgarlicclove,4 tbsplime

juiceand4 tbspwatertomakea dressing.

Thread450gfirmtofu, drainedandcutinto

4 pieces,onto4 smallmetalskewers.Grillon

thebarbecuefor2 minutesoneachsideoruntil

charred.Servethetofuinlettuceleaveswith

thedressingspoonedover,toppedwithfresh

mintandbasilleaves, a fewchoppedpeanuts

andsomefreshpinkgrapefruitsegments.Add

somecooked rice noodles if you like.

MORE VEGGIE BBQ IDEAS

NEXTMONTH
Yotam Ottolenghi’s guide to flavour
FEATURE COMPILED BY JEN BEDLOE. ILLUSTRATIONS: ISTOCK/GETTY IMAGES

deliciousmagazine.co.uk 69

make it special.