| BBQ salads are the easy accompaniment to
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| | a hole at one point where we can add
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| an outdoor cookout and do work really
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| | water. Pour in half a cup full of water
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| well because there's many free barbecue
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| | and make the final scrunch to seal the
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| recipes out there on the internet but
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| | package. Slap it on the grill and 15
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| sometimes I like my menu ideas to be a
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| | minutes later you've got beautifully
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| little different. In fact, not just
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| | delicious steamed carrots. A knob of
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| different, something that can become a
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| | butter and "Bob's your uncle!"
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| bit of a talking point too.
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| | The same logic can be applied to many
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| My inspiration comes from cooking corn
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| | vegetables so why not experiment? The
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| cobs. When doing them on the barbecue
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| | only thing to remember is to slice the
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| grill it's important to soak the husks
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| | vegetables thinly so that there's a good
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| for a good 30 minutes in water so that
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| | surface area for the steam to work on.
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| when heat is applied the leaves steam and
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| | For an easy variation on the theme,
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| cook the kernels. Having tried the corn
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| | rather than water, why not try a little
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| over charcoal idea a couple of times,
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| | dry white wine? It adds and certain "je
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| sparks of inspiration started to fly in
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| | ne sais quoi" to the recipes and sure
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| all directions as I thought about how we
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| | makes for some interesting questions when
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| might steam other vegetables on the
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| | your guests see you filling foil parcels
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| outdoor barbecue grill. No sooner had I
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| | from a wine bottle. They really know that
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| tried the base concept and the barbecue
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| | they're in for a treat!
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| menu ideas came thick and fast.
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| | Alternatively how about potatoes? Again,
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| Essentially were going to steam the
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| | slice them thinly, place them on one half
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| vegetables in foil packs and the real
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| | of the foil and season, now add a
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| beauty of cooking this way is that you
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| | tablespoon of crème fraiche and start
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| can put the foil packs on the grill while
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| | the scrunching. Finish off by pouring a
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| the charcoal is still settling down and
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| | good lug of white wine before sealing the
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| because of the foil protection there's no
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| | parcel and then it's onto the grill.
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| chance to burn the food. By the time the
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| | You'll need to be a little more careful
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| vegetables are cooked, the charcoal is
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| | with this menu idea because too much heat
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| ready for the meat, do the remainder of
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| | can burn the cream so be a little gentler
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| the cookout and while the meat is resting
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| | with the cooking and go for about 30
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| for five minutes simply slap the foil
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| | minutes cooking time.
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| parcels back on to warm through.
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| | One last tip - it's also great to make
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| Let's take carrots as an example. Take a
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| | individual packages so that everyone can
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| rectangular piece of foil, chop the
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| | rip into their own parcel and enjoy. It
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| carrots finely and place them in one half
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| | also makes it easy because all we have to
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| of the foil rectangle. Season with salt
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| | do as the chef is throw a foil parcel
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| and pepper and fold the foil over and
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| | onto each plate - how's that for
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| "scrunch" the sides together just leaving
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| | presentation?
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