Cabbage and bacon on the barbecue
Cabbage and bacon on the barbecue
1 sweetheart cabbage cut in half then each half cut into 3 wedges through the root
1 tablespoon oil
2 small onions, peeled and cut in half through the root
6 rashers streaky bacon
1 tablespoon maple syrup
1 tablespoon soft brown sugar
2 tablespoons cider vinegar
Brush the cabbage with oil and place on the hot grill. Cook until soft and wilted. Cut out the core. Brush the onion halves with oil and cook on the bbq until soft. Break into petals.
Place the bacon on the grill. Mix the syrup, sugar and vinegar together and brush over the bacon. Cook until sizzling and keep brushing on the maple glaze. Cut into pieces.
Place the cabbage on a plate with the onion petals and scatter over the bacon.
Charred carrots with peanut, lime and chilli dressing
8 medium carrots, scrubbed topped and tailed and cut in half lengthwise
1 dessertspoon honey
1 teaspoon garam masala
2 teaspoons finely grated ginger
1 tablespoon cider vinegar
2 tablespoons cooking oil
2 tablespoons smooth peanut butter
2 limes
4 tablespoons rapeseed oil or peanut oil
1 teaspoon finely chopped red chilli
2 tablespoons soy sauce
Blanch the carrots in salted boiling water for 5 minutes, drain and pat dry.
Whisk the honey, garam masala, ginger, vinegar and cooking oil together and toss in the carrots. Marinate for an hour and and then grill on the bbq until scorched. Zest the lime into a bowl and cut the lime in half. Place on grill to scorch then juice into the zest and whisk in the peanut butter chilli and soy. Spoon over the hot carrots and serve.
