Think of this as a sort of hot caprese salad —by cooking the tomatoes in a foil packet on the barbecue with their vines, aromatic herbs, oil, and salt, the flavors concentrate and intensify. They work beautifully with the mozzarella, as you would expect, with added interest from the crushed coriander seeds —simple yet luxurious
One of the most popular recipes in The Green Roasting Tin is the Indonesian gado-gado: crunchy potatoes with an addictive peanut, coconut, and chili sauce. It occurred to me that the dressing, slightly adapted, would work beautifully with grilled corn on the cob —and joy, it did! This is now a summer staple.
Could I write a book without featuring crispy gnocchi? Of course not. So I give you my proudest barbecue creation. Forget about threading just plain old vegetables on a stick —here, you intersperse veggies of your choice (I’ve done bell peppers here, but see the note below) on skewers with just-blanched gnocchi. The result is crisp perfection like you wouldn’t believe.
A Greek-style burger packed full of flavour. You’ll need to make the minted yoghurt and super-simple cucumber pickle a day ahead, but they’re worth it for this delicious lamb burger.
Kebabs
Ingredients
Ingredients
Fire-sizzled, perfectly crusty outside and pink inside -- there is nothing like a giant steak.
Tangy yogurt bursting with the electrifying scent of tart lemon.
Two whole chickens, propped up on vertical roasters, rubbed with spices, and leisurely cooked and smoked over an indirect fire.