200 barbecue recipes by Louise Pickford

By Louise Pickford

Advent; flavor tempters; together with: Scallops & chorizo kebabs, Yakatori chook skewers, bird & jalapeno quesadilla, Marinated goat cheese with herb-grilled tortilla, For vegetarians; together with: Charred chilli pumpkin wedges, Grilled corn with lime & chilli salt rub, Barbecued candy potatoes with mustard butter, Chickpea & tofu veggie burgers, Steaks & ribs; together with: Rib eye with chimichurri sauce,T-bone with garlic & parsley butter, Beer & paprika chook, Rum & maple-glazed beef abdominal, beef steaks with fennel rub, Rosemary-rubbed lamb cutlets, Lamb with tahini yogurt sauce, Fish & seafood; together with: Clam parcels with coconut, Scallops with papaya salsa, Chargrilled calamari with chilli jam, Grilled lobster tails with fennel, Salmon with lemon & olive salad, Jerk tuna with mango salsa, Prawns with garlic aioli, Burgers, scorching canines & kebabs; together with: All American burger, vintage cheeseburger, chook burger with onion jam,Tuna burger with guacamole, Lamb burger with grilled mushrooms & rosemary aioli, Cornbread aubergine burgers with tomato, mozzarella & pesto, Prosciutto-wrapped Italian sizzling canine with salsa rossa, Salads, sauces & marinades; together with: Seared pork salad with creamy mustard dressing, Tuna tataki with sesame dressing, Smoked garlic Caesar salad, Grilled vegetable salad with goat cheese dressing, combined leaf salad with pine nut dressing, Lemon, lime, chilli & thyme oil, Moroccan spice paste, fish fry sauce, candy treats; together with: Barbecued bananas with maple ice cream, Grilled pineapple with lime granita, Seared mango with strawberry sorbet, Fruit parcels with caramel sauce

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Crispy Oyster Mushroom, Squash Blossom & Sweet Potato Tempura with Ginger Miso Sauce & Sesame Sweet Rice, 28–29 BRAZIL NUT SEA PÂTÉ WITH APPLES & SPRING ONIONS I serve this pâté, reminiscent of tuna, on Sesame Flax Crackers (p. 126) or toasted on Crispy Flatbread Crackers (p. 121) with Coconut Melting Cheese (p. 194) on top. • MAKES 1¾ CUPS (415 ML). 1 cup (250 mL) raw Brazil nuts, soaked in 2 cups water for at least 4 hours � cup (125 mL) raw sunflower seeds, soaked in 1 cup (125 mL) water for at least 4 hours 2 small garlic cloves 2½–3 tsp lemon juice, to taste 2½–3 tsp tamari, to taste � tsp red pepper flakes � tsp dulse flakes � tsp kelp powder 3 spring onions, chopped, both green and white parts � cup (125 mL) cubed green apples 1 tbsp olive oil or 1 tbsp plus 1 tsp vegan mayonnaise Drain soaked nuts and seeds and discard soaking liquid.

Return to pot and gently reheat. ROASTED GARLIC TOAST 10 slices Sourdough (p. 125) or French bread Coconut Melting Cheese (p. 194) Preheat oven to 425°F (220°C). On an unoiled baking sheet, place slices of bread. Spread generously with Coconut Melting Cheese and bake for 10 minutes, or until bread is golden brown and cheese is bubbly. If necessary, heat oven to broil to get the cheese bubbly, if you find the bread is toasting too quickly. Broil for 2–4 minutes, checking frequently to make sure it doesn’t burn.

When squash is cool enough to handle, remove skin with a knife and discard. Roughly chop squash. Add squash and water from pan to soup. Add roasted garlic and oil to soup. Simmer for about 10 minutes, until sweet potato is soft. In a blender or with an immersion blender, purée soup until smooth. Be careful when blending hot liquids. ROASTED SQUASH SEEDS squash seeds reserved from squash (fiber and pulp removed) � tsp salt � tsp smoked paprika Preheat oven or toaster oven to 350°F (180°C). In a small bowl, coat seeds with salt and paprika.

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