Souped up Vegetables for the BBQ
Grilled mushrooms with red wine and garlic butter
Red wine and garlic butter
1 shallot, finely chopped
2 cloves garlic, chopped
200ml red wine
Handful chopped parsley
200g soft butter
Place shallot, garlic and wine in a pan and boil until all the liquid has evaporated. Cool and then blend with the butter and parsley. Form into a sausage in cling and chill.
500g mushrooms, cut in half
2 tablespoons oil
Salt
Toss the mushrooms in the oil and season with salt.
Place on bbq and grill until golden on both sides.
Place in a bowl and toss in a quarter of the butter. Season with cracked black pepper.
Grilled potatoes with rosemary and parsley dressing
4 large potatoes scrubbed clean
1 tablespoon fresh chopped rosemary
Handful chopped parsley
1 teaspoon Dijon mustard
25ml white wine vinegar
85ml olive oil
Salt and pepper to taste
Cut the potatoes into 2cm thick discs and boil until just done.
Drain and dry on kitchen paper.
Take 10ml of the oil and brush over the potatoes. Place on bbq and grill until golden and marked on both sides.
Whisk the mustard and vinegar together and add the remaining oil, parsley and rosemary. Season to taste and then spoon over the hot potatoes.
Grilled onions with goat’s cheese, honey and walnuts
4 large onions
8 skewers (soak wooden ones in water for 20 minutes)
4 tablespoons olive oil
Salt
150g goat’s cheese
75g chopped walnuts
1 tablespoon honey
2 tablespoons balsamic vinegar
Peel the onions and cut off the ends (keep for other use) and cut each in half through the middle. Press a skewer through the middle to hold it in place. Brush with 2 tablespoons of the oil and season with salt. Place on bbq and grill until soft and golden. Mix the walnuts, honey, vinegar and remaining oil.
Spoon over the onions on the bbq and crumble over the goat cheese. Allow to heat for a minute and serve.
To view other recipes from Paula McIntyre check out the ‘Cooking with Paula McIntyre’ podcast.
