Saag Aloo

Saag Aloo

  • Prep Time15 min
  • Cook Time45 min
  • Total Time1 hr
  • Yield4 Servings

Ingredients

  • 3 tablespoons of ghee or butter.
  • 2 - 3 tablespoons Garlic/ginger paste (5 or 6 garlic cloves and a thumb of ginger)
  • 5 green cardamom pods, cracked slightly
  • Stick of cinnamon
  • 1 tablespoon of cumin seeds
  • Two bay leaves
  • 1 Tablespoon garam masala
  • 1 teaspoon of salt
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon black pepper
  • 3 onions finely sliced
  • 1 x 400g tin of good tomatoes
  • 1 Pint of stock with a teaspoon of garam masala and a clove added
  • 500g potatoes (waxy)
  • Big bag of fresh spinach.

Method

1

Set the Weber up for indirect cooking- coals left and right with central sanctuary.

A wok type pan with small handles that fit inside a closed lid, cast iron Dutch Oven or the Weber GBS pan would work best. (You’ll need a glove)

2

Start with the pan over one of the fuel sides and add the ghee/butter.

3

Fry the spices for a minute being careful not to burn.

4

Add the garlic/ginger paste and cook for a further minute, stirring continuously.

5

Add the onion, and cook for a few minutes until soft and glossy but not too brown.

6

Add the potatoes and turn everything around to coat.

7

Add the tomatoes and most of the stock. You want to try and cover the potatoes.

8

Place the pan in the centre of the grill, lid on and vents wide open to simmer. This should take 30-40 minutes or until potatoes are tender.

9

Whilst the potatoes are cooking, wilt the spinach down in an inch of boiling water with a teaspoon of salt and half teaspoon of turmeric added. (If you’re hardcore, you can do this on your ‘other’ BBQ. I did this on the stove)

10

After a couple of minutes, drain the spinach and let cool enough to squeeze much of the water out.

11

Chop through the spinach and add to the potatoes just before they’re cooked through.

12

Mix well being careful not to break up the potatoes

13

Let the Saag Aloo reduce to your desired thickness. Add your reserved stock if needed.

14

Serve with Naan

Recipe by Mike Cheryl Saunders

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Saag Aloo

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Broccoli and Marscapone Pizza

Broccoli and Marscapone Pizza

Broccoli and Marscapone Pizza
  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Yield1 Serving
  • Cuisine
    • Italian
  • Course
  • Cooking Method
    • Pizza Stone

Ingredients

  • 1 ball of defrosted Northern Dough Co original pizza dough,
  • (rosemary and chilli pizza dough also work well for this recipe),
  • two tablespoons of tomato passata,
  • a handful each of olives, capers and sunblush tomatoes,
  • a tablespoon of mascarpone,
  • 3 spears of Tenderstem broccoli blanched.

Method

1

Set your bbq up with an even layer of coals and put the pizza stone on to heat up

2

Roll or stretch your pizza dough on a floured worksurface to around 10-12 inches.

3

Spread the passata, then add the veggie toppings, and drops of mascarpone, then arrange the Tenderstem spears.

4

Bake on a BBQ pizza stone or in a wood fired oven for 60-90 seconds (or in a hot domestic oven for 8-10 mins). Slice and enjoy!

Northern Dough can be found in freezers across the UK https://www.northerndoughco.com/

DJ BBQ Tomato Pie

DJ BBQ Tomato Pie

Tomato Pie
  • Prep Time15 min
  • Cook Time30 min
  • Total Time45 min
  • Yield2-4 Servings

Ingredients

  • Knob of butter
  • 150g (5½oz) mature Cheddar cheese, grated (shredded)
  • 1 onion, grated (shredded)
  • 100g (3½oz/½ cup) mayonnaise
  • Glug of Worcestershire sauce
  • 1 tsp dried oregano
  • 10 slices of day-old white bread (use a sourdough for next-level deliciousness), crusts removed, cut or ripped into cubes
  • 6–8 ripe tomatoes, ends removed, sliced
  • 1 spring onion (scallion), sliced
  • 1 red chilli, sliced (optional)
  • Sea salt and black pepper

Method

Preparing the Kebabs

1

You’ll need a medium ovenproof dish. I use a round cast-iron pan that’s got a bit of depth to it. Grease the dish or pan with the butter and make sure you hit the sides so the pie doesn’t stick to the pan.

Method

2

Chuck the cheese, onion and mayonnaise into a large bowl. Add a glug of Worcestershire sauce, the oregano and a pinch of salt and pepper. Take your magic spoon wand and conjure up greatness (mix well).

3

Cover the base of the pan with half of the bread cubes. You only want one layer, as there’s another to go.

4

Next, cover the bread with a layer of sliced tomatoes (saving your best looking slices for later), slightly overlapping.

5

Take a large deep frying pan, or an even a heavy-bottomed small roasting tin, add the onion, sesame oil, garlic and ginger and season with salt and pepper

6

Season with salt and pepper. Then throw on another layer of bread.

7

It’s cheesy time! Using a spatula, cover the bread with half the cheese mix.

8

Now use your school art skills to make a perfect layer of your best tomato slices overlapping gorgeously on top of the cheese mix. Then slather the rest of the cheese mix on top of the tomatoes

9

Finally, make it rain with spring onion and red chilli slices, and crack a bit more pepper on top.

10

Make sure your bbq is at around 190°C (375°F). Place the pie over the heat canyon on the indirect heat. (Heat canyon is with the coals banked at either side)

11

Place the lid on and cook for 25–30 minutes – the lid will help it turn golden on top

Extracted from Fire Food: The Ultimate BBQ Cookbook by DJ BBQ (Quadrille, £15) Photography © David Loftus

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Tomato Pie

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Watermelon and Strawberry Salsa

Watermelon and Strawberry Salsa

  • Prep Time10 min
  • Cook Time5 min
  • Total Time15 min
  • Yield4 Servings
  • Cooking Method
    • In-Direct and Reverse Sear

Ingredients

  • 1cup diced watermelon, seeds removed
  • ¾ cup diced strawberries
  • ¼ cup of diced red onion
  • 2tbs chopped fresh mint leaves
  • 1 tbs diced jalapeno chilli
  • 1 tbs lime juice
  • 1 tsp honey or balsamic vinegar
  • S&P to taste

Method

1

Mix all ingredients together and allow to sit for at least an hour to allow the flavours to meld

Recipe from Christine Dale from Chillin n' Grillin

A perfect accompaniment to our BBQ Jerk Chicken

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Watermelon and Strawberry Salsa

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Bloomin’ Vegetable Tart

Bloomin Vegetable Tart

Bloomin’ Vegetable Tart

  • Prep Time40 min
  • Cook Time40 min
  • Total Time1 hr 20 min
  • Yield4 Servings

Ingredients

For the Bloomin’ Vegetable Tart

  • 1 x 320g pack pre-rolled puff pastry
  • 200g cream cheese
  • 50g Sour cream
  • 2 cups freshly grated Parmesan cheese
  • 1 tsp lemon juice
  • 1 tsp chopped fresh thyme
  • 1 Tbs chopped fresh parsley
  • Sea salt
  • Freshly ground black pepper
  • 1 large green courgette
  • 1 large yellow courgette (if you can find
  • one, otherwise 2 x green courgettes)
  • 1 large carrot, peeled
  • 1 tbsp. extra-virgin olive oil

Method

Preparing the Bloomin’ Vegetable Tart

1

Set up BBQ for indirect grilling, preheat to 180°C (350°F).

2

Unroll pastry and line a 20cm quiche dish, poke with a fork in several place and use baking beans to blind bake until slightly golden, about 10 minutes, then let cool slightly.

3

In a large bowl, combine cream cheese, sour cream, Parmesan, lemon juice, thyme and parsley. Season with salt and pepper and beat until mixture is very smooth.

4

Cut the courgettes and carrot in half lengthwise. Lay each vegetable on a cutting board, cut-side down, and thinly slice each vegetable lengthwise into long thick strips, about 2-3mm wide. (You should be able to bend them!) A mandoline is perfect for this but if you don’t have one you may need to use a peeler on the carrots, as cutting them thinly can be difficult.

5

Spread cream cheese mixture on baked pastry. Roll one of the vegetable strips into a tight coil and place it in the centre of the tart. Arrange vegetable slices in tight concentric circles around the middle, alternating colours (if you only have green courgettes, lay every alternate strip with green side down), until the tart is filled. Drizzle the top with olive oil and season with salt and pepper.

6

Place in the bbq with a little Silver Birch wood added to the coals for a light tasty smoked flavour. Cook until the vegetables are tender and the crust is a deep golden, 35 to 40 minutes. You may have to turn the tart half way through cooking if the heat is stronger on one side.

7

Serve warm or at room temperature.

Original recipe from www.delish.com adapted for the BBQ by @clayfiish on Twitter

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Bloomin Vegetable Tart

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