Recipe 1 : Miso Glazed Carrots
Ingredients - 2 Portions
- Carrots, any size, any shape. I like carrots with the stems still on, they tend to be fresher with a higher moisture content.
- Miso paste, I like white miso paste, it's a nice balance
- Honey or Maple Syrup 1 tspn
- Butter or Olive oil 1tbspn
- Garlic 1 clove, grated
- Thyme
- Almonds or hazelnut. Walnuts are nice too
Step 1 - Slowly Roast the carrots
Place the carrots on the bbq, aim for a lower heat zone. Keep turning them every 5-10 minutes.
Step 2 - Make the miso glaze and brush the carrots
Combine the butter, miso paste, garlic and honey into a pan and gently warm it through. Season the glaze.
Once the carrots begin to feel soft, glaze the carrots and continue to do so until they are fully cooked.
Step 3 - Plate it up!
Top with thyme, crushed nuts and serve on a plate as a side. They should have a nice sweet outside sticky texture, with a soft creamy inside.
Recipe 2 Charred Leaks and Romesco Sauce
Ingredients - 2 Portions
- 2 leaks
- 100g of Crushed nuts, Hazelnut and Almond
- 200g of roasted Red peppers. Roast your own or use your pantry
- 1 garlic clove
- 1tbsp of Red Wine Vinegar or Sherry Vinegar
- Olive oil (2 shots 50-60ml)
- Smoked Paprika 1 tspn
- Seasoning to taste
Step 1 - Char the Leaks
Place the leaks on the bbq, you can do this on a high heat or directly onto the charcoal to cook them dirty! You want the outside of the leaks to be black, don't worry about this, it gets peeled away. Expect it to take 10-15 minutes
Step 2 - Make the Romesco Sauce
Combine all nuts, roasted pepper, garlic, vinegar, olive oil and paprika into a blender or do it the old fashioned way, pestal and mortar!
I like to heat mine up gently, not reduce, but allow the flavours to blend together better.
Step 3 - Peel the Leek and Serve!
Remove the outer charred pieces of the leak and then simply serve with a side of romesco sauce. I like to top with parsley and toasted Hazelnuts and Almonds.
Recipe 3 Charred Beets, Goats Cheese and Walnut
Ingredients - 2 Portions
- 2 Beetroots halved
- Red Wine Vinegar 1tbsp
- Balsamic Vinegar 1tbsp
- Olive Oil 1 tspn
- Honey (to taste)
- Seasoning
- Mixed Salad Leaves
Step 1 - Roast the Beets
Place the beets on the bbq, direct heat. Turn every 10-15minutes. Roast for around 45-60 minutes. You can check they are ready by piercing with a fork, it should enter easily.
Step 3 - Glaze the beets
Once the beets are almost ready, glaze them with the vinaigrette of red wine vinegar, balsamic and olive oil. Turn them frequently and then get read to serve!
Step 3 - Serve!
Chope up the beetroots. I like to leave the skin on, but you can remove them too. I crumble goats cheese over them and top with chopped walnuts. I drizzle some of the vinaigrette over at the end and serve over a mixed leaf salad.
Recipe 4 Charred Plums, Black Pepper and Mascarpone
Ingredients - 2 Portions
- 3 Plumbs halved
- Balsamic Vinegar 1tbsp
- Mascarpone
- Honey
- Sugared Almonds
- Mint
Step 1 - Char the Plumbs
Half the plumbs and place them over a direct high heat on the bbq. Turn after around 3-5minutes.
Step 2 - Black Pepper and Balsamic
Once you have flipped the plumbs, top with freshly cracked pepper and a little drizzle of balsamic. Cook until soft.
Step 3 - Serve!
Top with a little spoon of mascarpone, some sugared nuts and a drizzle of honey.