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Barbecue-steamed stuffed onion
Put a small red onion on a chopping board and cut it halfway down into four, without cutting all the way through. Push a few sprigs of rosemary and a knob of butter into the centre. Double-wrap in tinfoil and, when the barbeque has cooled down a little, place the packet directly on to the coals. Leave for 15 minutes, then carefully remove the foil and peel off the outer layer of onion, as it'll probably be charred because of its sugar content. You'll have perfectly good onion underneath, so tuck in!
Barbecue-steamed green leaves
Rip up some spinach, rocket, Swiss chard and watercress. Fold a double piece of tinfoil in half and seal up the two sides to make a little bag. Drop in your leaves, and drizzle in some olive oil and lemon juice. Season with sea salt and seal the last edge tightly. Wait until the coals have cooled down a bit, then steam the bag on the barbeque for 5 minutes.
Fold a double piece of tinfoil in half and seal up the two sides to make a little bag. Cut a fennel bulb in half and then into slices and add these to your tinfoil envelope. Squeeze in the juice of ½ a lemon, leaving the lemon half in the bag. Add ½ a sliced fresh red chilli and a good drizzle of olive oil, then season with sea salt and freshly ground black pepper. If you want, you could add a few bits of fresh rosemary. Seal the last edge tightly and place on the bars over a medium hot barbie until cooked. This should take about 25 minutes.
Sweet potatoes with cumin, lime and chilli
In a pestle and mortar, bash up a few dried chillies, a teaspoon of ground cumin and a dessertspoon of sea salt. Give your sweet potatoes a scrub under the tap, prick them about ten times with a knife, then, while they're still wet, dust them with the spicy mix. Roll them individually in foil and submerge them under the hot ash. If you want to put them among the coals, double-wrap them in foil so the skin doesn't burn. Stab with a knife to check if cooked after 20 minutes. Serve with a squeeze of lime.
From Jamie at Home