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Monday, June 11, 2012

BBQ food: watermelon salad, marinated tofu, stuffed courgettes

It was at last time to get our little barbeque dirty for the first time this season - A+R came round for a Sunday lunch grill.

I made a big, rocket-based salad, and we grilled some fruits and veggies pretty plainly: corn on the cob, long-sliced courgettes and plantains, fingerling potatoes (some with shredded, freshly-picked sage) in foil packets in the coals (these were excellent), pineapple, chocolate-stuffed bananas in foil in the coals...

I also, partly inspired by grilling at A's on Friday, decided to marinate some tofu and see how that went - I haven't tried barbequeing tofu before, envisaged it falling apart and through the holes into the fire, but it turned out really successful.  I just lobbed a whole load of things I thought would taste good together into the marinade - I feel like all sorts of variations / a simpler version would work well too.

The watermelon salad and stuffed courgettes are classics from my vegetarian days - S came back from Trado's with a big pot of good feta (a key ingredient for both). The stuffed courgettes are one of his specialities, and the watermelon salad is a favourite of his too (he has never really gone vegan, although he's been vegetarian for nearly 30 years).


Marinated Tofu

1 packet extra-firm tofu

2 cloves garlic, finely chopped
2 tbsp balsamic vinegar
1 tbsp red wine vinegar
1 tbsp white vermouth
2 tsp soy sauce
1 tbsp olive oil
2 tsp wholegrain mustard
1 tsp honey
1 tsp dried thyme
1 tsp dried basil
1 tsp mixed chili and red pepper flakes
salt and pepper

Slice the tofu into pieces about 1 cm thick and press as dry as you can manage.  Make sure to use firm tofu as this will help negate any potential breaking up / falling in problems.  Arrange in a single layer in the smallest high-sided dish you can fit them in.  I also put in some mushrooms, stalk removed and gill side up.  Mix up the marinade in a small bowl, pour it evenly over all the tofu pieces and mushrooms, cover and leave for 1-2 hours minimum (will keep like this in the fridge for a day or two).

When ready to grill, just place on the hot bbq grill.  The grill will make pretty charred lines so if you want these to look good think about when and how you move the tofu pieces around.  Done when lightly browned / slightly charred.


Watermelon Salad

1/4 small watermelon
3/4 slab of feta (or ~6 finely chopped, salty black olives as a vegan substitute)
2 sprigs of basil
2 spring onions
olive oil
salt and pepper

Peel the watermelon and slice it thinly, then into bite-sized pieces.  Arrange in a bowl and crumble the feta over the top.  Slice the spring onions very finely and add to the bowl, followed by the torn basil leaves.  Dress with extra virgin olive oil and some salt and pepper.  This made enough for 4 people to have a bowlful each.


Stuffed Courgettes

2 medium sized courgettes
1 1/2 tbsp pine nuts (or sunflower seeds)
3/4 slab feta (or marinated tofu - I'd simplify the marinade above a little but use a similar method)
2 tbsp chopped parsley
1-2 cloves garlic, finely chopped (optional)
olive oil
salt+pepper

Balance each courgette on a flat surface to see where it sits without rolling around.  The cut a window / lid along the length of the top (as you would when making a pumpkin lantern) and hollow out the insides.  Don't worry about getting every last bit out, just make sure there is a good cavity to fill and the sides and lid are still quite robust.

Mix up the remaining ingredients in a bowl along with about half the chopped-up courgette innards.  Then stuff the mixture into the cavity, making sure it is full to bursting before putting the lid back on.  Prepare a piece of tinfoil for each courgette, big enough to wrap it up securely.  Season the inside of the tinfoil with salt and pepper and olive oil, then place each prepared courgette in the middle of a piece of tinfoil and wrap up.

Cook directly in the hot coals - they are done when they give a little when poked (should take about 15 min).
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