By Louise Pickford
Advent; flavor tempters; together with: Scallops & chorizo kebabs, Yakatori poultry skewers, poultry & 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 red meat abdominal, red meat 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, bird 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 scorching canine with salsa rossa, Salads, sauces & marinades; together with: Seared red meat 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, barbeque 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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Try peppers, grilled eggplant, and cherry tomatoes in the summer. In the winter, add a little walnut oil and chopped toasted walnuts and serve vegetables like celery root and roasted golden beets. Serves 6 to 8. 2 small heads fennel 6 tiny artichokes 4 small carrots 1 small cauliflower 1 Belgian endive 2 small heads radicchio (or radicchio di Treviso) 8 small asparagus spears 1 bunch baby turnips 1 bunch multicolored radishes 1 bunch spring onions Handful peeled fava beans Sea salt 10 to 12 salt-packed anchovies 6 cloves garlic Salt and pepper 1 cup extra-virgin olive oil 4 tablespoons (½ stick) unsalted butter A few drops red wine vinegar Optional: lemon zest WASH the vegetables in a large bowl of cold water and blot dry.
The Chinos grow a staggering variety of breathtakingly beautiful fruits and vegetables. Thanks to them, we have discovered that carrots are not just orange, but also white, red, and yellow; that beets are white, orange, gold, and pink; that turnips come tapered and long, and white, purple, and pink; and that peppers can be purple, orange, yellow, and brown, as well as red or green. To visit the Chinos’ produce stand at any season of the year is to be utterly astonished by new flavors and diverse colors.
Sprinkle the top with chopped parsley. Use a sharp vegetable peeler to cut shavings of the ricotta salata over the top. Drizzle with extra-virgin olive oil and serve. Note: To prepare the fava beans, shell them and parboil very briefly in boiling water (30 seconds to 1 minute). Plunge the favas into cold water to stop the cooking. Pop each bean out of its pale green outer skin by pinching with thumb and forefinger. MOREL MUSHROOM TOASTS In the early days of the Café, a few hardy foragers would show up at the back door with baskets full of freshly picked mushrooms for sale.
200 barbecue recipes by Louise Pickford