January 13, 2020
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Happy 2020 to you all, a new year and decade to venture forth! Let’s tread lightly and gently on this precious earth together for the years to come.
With summer well and truly here we are eating outside most evenings, sun shining permitting of course. I do love barbecue dinners, as I can prepare some ahead, then chop a selection of vegetables just before the barbecue is fired up.
I like to think beyond sausages. Though they keep the children happy, they are not my top choice on the barbecue. I like to let vegetables shine with a large plate of smoky, grilled vegetables and a selection of flavoursome rissoles. When cooking for a crowd, this covers all the bases, and served with pita pockets or wraps, everyone can build their own to suit their palette.
Barbecue-grilled vegetables don’t really require a recipe, but here is my basic method:
Take a selection of summer vegetables. I’ve used red peppers, zucchini and red onion. Slice the red peppers and red onion into 2cm wide wedges and cut the zucchini into 1cm thick slices. Place everything in a bowl, add a generous splash of olive oil, a large pinch of salt and a grind of pepper. I also added a large pinch of dried oregano for this particular menu to compliment the rissoles.
Heat the barbecue plate on medium-high heat, spread the vegetables over the grill (if you have one, or flat plate). Use tongs to turn every few minutes until the vegetables have softened and caramelised. This will take about 10-12 minutes and the rissoles can be cooked alongside. Serve with warmed garlic pita pockets, salad greens and yoghurt tahini sauce as follows.
Green Pea & Chickpea Rissoles
Ingredients
- 1 cup podded fresh or frozen peas - if frozen, thaw first
- 400 g can chickpeas, drained and rinsed
- Large handful of fresh herbs - mint, parsley, coriander
- Zest of 1 lemon
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp chilli flakes
- 1-2 garlic cloves, roughly chopped
- 1 tbsp extra virgin olive oil
- 3 tbsp chickpea flour or use wholemeal flour
- ½ tsp salt
Instructions
- Place all the ingredients into a food processor and blend briefly until the mixture comes together. Scape down the sides and pulse again until evenly mixed. Shape into 3-4cm wide rissoles and place on a plate for the barbecue. These can be made ahead of time and covered and chilled for up to six hours until ready to cook.
- On a lightly oiled medium-high hot barbecue plate, cook for 5-6 minutes on each side until golden and cooked through. Serve immediately with yoghurt tahini sauce (recipe below).
Lamb, Mint & Oat Rissoles
Ingredients
- 500 g minced lamb
- Small handful of fresh mint, finely chopped
- 1 free-range egg, beaten
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp chilli flakes
- ½ tsp salt
- ¼ cup rolled oats - small porridge oats work best, plus extra for rolling
Instructions
- Combine the ingredients in a large bowl and use your hands to combine. Don't overmix or the meat will toughen when cooked.
- Shape into 3-4cm wide rissoles. Scatter the extra oats over a plate and roll each rissole to coat. These can be covered and chilled for up to 6 hours until ready to cook. Cook on a medium-high hot barbecue plate for 5-6 minutes on each side until browned. Serve with a selection of grilled vegetables, Yoghurt Tahini Sauce, salad greens and pita pockets.
Notes
