Fire, Smoke, Green: Vegetarian barbecue, smoking and grilling recipes by Martin Nordin

Author:Martin Nordin
Language: eng
Format: epub
Publisher: Hardie Grant (UK)
Published: 2020-02-15T00:00:00+00:00

Cep broth

1 litre (34 fl oz/4 cups) water

20 g (3/4 oz) dried ceps

2 tablespoons cold-pressed rapeseed (canola) oil

2 yellow onions, peeled and quartered

2 garlic cloves, crushed with the skin on

1 tablespoon red wine vinegar, preferably merlot vinegar

2 bay leaves

1 black peppercorn

1 cm (½ in) strip unwaxed lime peel

2–3 sprigs of parsley

To serve

croutons

Whisky-pickled Mustard Seeds

lemon balm

1. Brush the onions with oil on the cut edge. Light the barbecue (grill) and place the onions, cut-side down, on the grill while there are still flames. Hold down using tongs until completely black. Place them in a plastic bag and add the vinegar, oregano and salt. Knot the bag tightly and leave the onions to steam.

2. Cover the bottom of a greased terrine or cast-iron pan with a layer of salt and position the beetroot with a little distance between them. Sprinkle with salt so they are almost covered. Insert the garlic and thyme between the beetroot. Position the terrine directly in the glowing charcoal and roast the beetroots until soft, around 40–50 minutes. When they look slightly shrunken and grey on the outside, they are usually perfectly cooked.

3. Boil the water for the broth. Put the mushrooms in a mixing bowl, cover in the boiling water, cover with a lid and leave to stand for 20 minutes. Strain the mushrooms and reserve the liquid. Dry the mushrooms using paper towels and set aside. Pour the rapeseed oil into a saucepan and put on a high heat. Add the onions and fry them hard for around 10 minutes until they take on colour. Add the mushrooms and garlic and fry while stirring for about 5 minutes. Mix in the vinegar, bay leaves, peppercorn and lime peel, and stir a few times to ensure everything is fully combined. Raise the heat, add the reserved mushroom broth and bring to the boil so that it reduces slightly, around 10 minutes. Remove the pan from the heat, add the parsley, and leave to stand covered with a lid for a further 20 minutes. Strain and set aside.

4. Peel the beetroot once they have cooled down slightly and cut them into cubes, around 5 x 5 mm (¼ x ¼ in). Place in a bowl with olive oil, lemon balm and finely grated lime zest and mix well.

5. Remove the onions from the bag and dry off the salt and oregano. Remove the larger outer layers of onion so that you have ‘onion boats’ to put the beetroot in – I usually get 3–4 from each onion half. Plate the ‘onion boats’, fill with the beetroot mixture and spoon a little broth over them so that the boats fill up. Top with croutons, the Whisky-pickled Mustard Seeds and a little lemon balm.

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