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).

White bean dip

Prepped a large quantity of lima beans (note, soaking with  1/2 tsp bicarb, draining, rinsing and cooking without bicarb seemed to give good results).  Had been dreaming of white beans with pomegranate molasses and spices, so that is what I made.

2 cups cooked white beans (lima)
1-2 tbsp pomegranate molasses
1-2 tbsp tahini
1/2 - 1 tbsp olive oil
1 small clove garlic
1/2 tsp cinnamon
1/2 tsp paprika
1/2 tsp ground cumin
salt+pepper

Put all ingredients in blender cup and blend til smooth.  Add a little cooking water if it is too thick, until the desired texture is achieved.


This turned out really well.  Was also very very quick and easy to assemble.  S liked it too, and we polished off the first batch in minutes, so I made more straight away.

Savoury courgette and chickpea muffins

I was thinking about making savoury muffins.  Most of the recipes I've seen include cheese in some way, I didn't feel like putting cheese in, but didn't think that should mean I can't make savoury muffins.  Thought chickpea, chilli, courgette and parsley sounded like a good combination, and we bought an epic quantity of spring onions (for $1) from the Haymarket yesterday so I thought I'd make the first move to try and lessen the mountain...

Also, note, I decided to use an egg in these.  I have had to buy eggs for a protocol I'm using at work a few times recently so needed to use them up.  I am also excited because I am planning to do a deal with my friend Sage who keeps chickens - my jam in exchange for his eggs.  So maybe there will be a few more eggs in the near future.  To make these without the egg, I think I would just add some ground linseed mixture, and/or increase the tahini.

150 g plain flour
100 g wholemeal flour
3 tsp baking powder
1 tsp salt
1 1/2 tbsp poppy seeds
1 tbsp millet
1 1/2 tbsp sunflower seeds
1 tsp nigella seeds
1-2 tsp dried chilli flakes
2 tsp nutritional yeast
1/2 tsp freshly ground black pepper

3/4 cup cooked chickpeas
1 small courgette, chopped into matchsticks
4 spring onions, chopped
2-3 tbsp parsley, chopped

50 ml olive oil
20 ml veg oil
20 ml tahini
240 ml fake milk
1 egg

Heat oven to 400F.  Mix the dry ingredients (first text block) in a bowl with a fork.  Add the chickpeas and veggies (second text block) and mix again.  In a separate bowl, mix the wet ingredients (third text block).  Add the wet to the dry and mix until just combined.  Line a muffin tin with paper and spoon the mixture into the cups (made 12).  Bake for ~30 min until lightly golden on top.  Remove from tin and leave to cool on a wire rack.


These are not bad.  They are good as a complement to eat with something else (I can imagine them being good sandwiched with tomato and chilli jam and dry tofu).  I think adding some pitted, chopped, salty black olives to the mix might just finish them off nicely - there's a voice in my head saying if a muffin isn't sweet it needs to be salty...

Blueberry, lavender and corn muffins

For some reason I felt like doing something with blueberry and lavender.  Muffins are always the convenient option, as what we don't want to eat straight away can easily be stored in the freezer so we don't end up eating a crazy excess of cake all at once.  I based this on a recipe I'd used before, as I didn't feel like too big an experiment.  On reflection, I think they would have been better with oats instead of corn, next time...

1 1/2 cups cornmeal
1 1/2 cups flour
pinch of salt
3/4 cup sugar
3/4 tsp bicarbonate of soda
1 tsp dried lavender flowers, pulsed in blender to break down a little
1 tsp lemon zest
1/4 cup veg oil
3/4 cup fake milk (used soy)
3/4 cup orange juice (used mixture orange, lemon and water)
1 tsp cider vinegar
1 cup blueberries

Oven to 400F.  Stir dry ingredients together.  Add wet ingredients and berries.  Mix til 'just mixed'.  Spoon into lightly oiled or lined muffin tins and bake for 30-40 min.  Test with a knife for readiness.


Initially I wasn't too keen on these - thought they were a bit stodgy - but I defrosted some to take along to a garden picnic and on a second taste they were actually pretty good - I think I might have been a bit off-colour when I first tried them.  The citrus and lavender notes are quite mysterious - they taste good but it's not easy to guess where the flavours are coming from.  They all got eaten and there were definite seconds so yeah, I guess they worked.

Peanut, sesame and chilli bread

I'd seen this recipe a while back and thought it sounded exciting.  Had pretty much all the ingredients in the house including me for once, so decided to make it today.

50g tahini
75g crunchy peanut butter
1 tbsp cumin seeds
1 tsp fine salt
2 long red chillies, not too fiery, charred over a flame, deseeded and roughly chopped (used dried chilli flakes instead)
75g roasted peanuts
500g strong white flour, plus extra
1 tsp instant dry yeast
sesame seeds

If the peanuts aren't already roasted, roast them in a 400F oven for ~10 min.  Measure the tahini, peanut butter, cumin and salt into a bowl, add 100 ml hot water and mix.  Add the chillies (leave the charred bits on).  Stir in 200 ml cold water and the peanuts; add the flour and yeast, mix to a soft, sticky dough and leave for 30 minutes.  Give the dough a 10-second knead and leave for an hour.

Divide into three, shape into balls, leave for 15 minutes, then shape into sticks.  Pat each stick into an oval (use flour), folding it in upon itself a few times, then roll to 30cm in length.  Brush with water, roll in sesame seeds and leave to rise on a baking tray for 45 minutes.  Slash down the length with a sharp knife, and bake at 220C/425F for 30 minutes.


An unusual combination, but good.  Roasted peanuts are so darn tasty.  S's serving suggestion was with a thin spread of red miso, then a layer of sliced tomato, then a sprinkling of finely shredded basil.  Also good with strawberry jam (pb+j with built in pb).

Strawberry, balsamic and basil jam

We stopped off at the Haymarket on the way to the beach yesterday and conducted a speedy 3-pronged attack while Greg kept the car running.  S hit up the strawberries and got a whole trayful (8 large boxes) for $6.  So then we had epic quantities of surprisingly good strawberries.  We ate some at the beach, some for breakfast, then decided I should cook up the rest.  We were running low on jam, so thought that would be a good idea.

2.3 lb strawberries, hulled and cleaned and chopped
~4 tbsp balsamic vinegar
2 lb sugar
~1-2 tbsp basil, finely shredded

Put the cleaned strawberries into a large pan with the balsamic vinegar.  Boil until the fruit is collapsed and the volume released a little.  Add the sugar and boil at a high temperature until setting point is reached (I use the saucer in the freezer / running finger through to look for wrinkles approach).  Switch off, add the basil, and cool for 10 min or so before putting into clean, sterilised jars.


For the first time ever I managed to burn jam!  Not sure why - perhaps the strawbs were too ripe so there was too much sugar in the pot?  I think it may still be ok, but I am reserving judgement til I taste it tomorrow morning (and may not be able to give any away - I wanted to pay m+g back in jam)...

Edit: It's actually fine, whew.  The pan took a bit of cleaning but the jam is good - perhaps the burning even adds some depth to the colour and flavour (it's definitely a deep ruby red, although perhaps the balsamic also contributes to this)?

Rhubarb and strawberry crumble

I had a look around Allston farmers market yesterday.  It was pretty tiny (3 stalls, one was bike fixing), but I bought garlic chives and rhubarb.  Rhubarb's one of those things where if I see it I just have to buy it.  As I was walking along after leaving the market a girl asked me if it was sugarcane sticking out of my bag - the rhubarb was big sticks - I had to disappoint her, but rhubarb is never disappointing to me.

One thing though, I always end up turning it into crumble, because rhubarb crumble is just the best.  It tastes like childhood - we always had rhubarb growing - I remember in our garden in Chatteris (we left there when I was 8) we had some we forced under a big wooden box, and I remember being sent out to pick rhubarb many times in our East Linton garden.

I thought if I was going to make crumble yet again I should at least try out a few different ideas.  In America it seems that the main use of rhubarb is strawberry-rhubarb pie.  We had lots of strawberries, so I thought I'd put some with the rhubarb in the crumble filling.  Rhubarb goes great with orange and ginger, so I bunged in a bit of each too.  And I experimented with an olive oil based crumble topping (after the success of my olive oil biscuits I'm all about using olive oil in baking instead of butter, also we are pretty much out of marg) - based the topping on this recipe.

Filling:
~1.5 lb rhubarb, cleaned and chopped into 1 cm pieces
~0.5 lb strawberries, hulled and chopped
juice and zest of 1/2 an orange
~4 tbsp sugar
~1 tbsp cornstarch

Topping:
100g flour (used ~3 tbsp wholemeal and the rest plain)
100g oats
100g sugar
80ml olive oil
1/2 tsp salt
1 tsp ground ginger
zest of 1/2 an orange

Heat the oven to 350F.  Put all the filling ingredients in a 9in square oven dish or similar, and mix with your hands.  Put all the topping ingredients in a medium bowl and mix with a fork until everything is evenly distributed and it is a good, chunky-breadcrumb texture.  Level out the top of the filling and spread the topping across it, making sure it is evenly distributed to the edges.  Put in the oven (on a baking sheet in case it bubbles over), cook for 40-60 min, until lightly browned on top and the fruit is soft when poked with a fork.  Allow to sit for at least 10 min when it comes out of the oven, preferably more like half an hour - it will be bubbling hot.


This came out really good.  I like the topping a lot, and another bonus is it is much quicker to mix up than butter-based crumbles.  The filling is great too.  I am finding that I can still very much taste the strawberry, rhubarb and orange as separate elements, and together the sweetness of orange and strawberry sets off the tartness of rhubarb... but I think I prefer the rhubarb simpler, with just something warming like ginger.  Anyway, definitely a good experiment, and I'm looking forward to having more for breakfast tomorrow (perhaps the fruit flavours will have melded together differently?). Note: this makes enough crumble topping for my small, square Pyrex dish.