Gavin Crowe
Ingredients:
Whole
- Tomato
- Mushroom
- Zucchini
- Carrot
- Eggplant
- Pears
- Figs
- Garlic
- Small potatoes
- Bananas
- Stone fruits
- Grapes
- Spinach
- Meat or meat substitute
- Flat bread i.e. chapatti (plain flour, salt, water, oil)
Method:
Turn BBQ on. When BBQ is too hot to hold hand or other body part over surface, cooking time is likely to commence – at will. Place food objects onto BBQ in order of density and/or size. It is preferable that the foods should not cook from one side to the other without them being turned. This is called 'turning the food'. Use either knowledge, logic or intuition in the timely removal of foods.
Sauce (sometimes called Salsa Verde)
Prepare prior to BBQ. Place the following into a blending machine or large manual pulverising machine.
Ingredients:
To your taste
- Herbs of your liking i.e. parsley, mint, savory, winter savory, thyme (various), basil, marjoram, oregano, tarragon
- Garlic
- Anchovy
- Green olives – or black!
- Capers
- Cornichons (small sour gherkins)
- Lemon zest
- Chilli
- Olive oil (lots)
- Pepper
(Try to use, generally, only, these ingredients according to preference in tolerance)
Method:
Blend all ingredients, adding the oil as required so that a thick sauce – or runny?! – is created. Otherwise, use age-old machine. Making mess is fun!
Alternative sauce
Crush together BBQ tomato and garlic with herbs and other ingredients (probably not meat) of your choice.