It is
a truth universally acknowledged among meat-eaters that along with bacon
sandwiches, Sunday roasts and shoes, vegetarians must also sacrifice
that most pleasurable of summer rituals, the barbecue. Fortunately this
is just as outdated as Jane Austen's universally acknowledged truth 'that
a young man in possession of a good fortune must be in search of a wife'.
Far from comprising a few sad vegetable slices
vainly attempting to conceal the steak-shaped gap on the grill, meat-free
barbecues can be a sumptuous, sensuous affair, a riot of complementary
colours, flavours and textures. All it takes is the imagination to
barbecue beyond the beefburger. Which isn't to say you shouldn't throw
on a few veggie burgers if you wish - just make sure they're home made.
The secret of barbecue success is to observe
a few basic rules. Firstly, you're aiming to cook the food, not cremate
it, so allow sufficient time for the flames to die down completely
after lighting and don't be seduced by the charcoal's rosy glow.
Secondly, subtlety is not the barbecue's strong
point - robust foods stand up best to the process - anything delicately
flavoured will benefit from a well-flavoured marinade before being
hauled over the coals and after, too - remember, keep basting. You
could also throw a handful of fresh herbs directly on to the flames
to infuse everything with a delicious, Provençal aroma.
In terms of cooking time, less is more: you don't
want to end up with shrivelled sweetcorn or prune-like potatoes. When
in doubt, wrap in foil as a protective barrier. And lastly, don't waste
all that precious energy on savoury courses alone. While you're enjoying
your perfectly grilled goodies why not cook up a storm for pudding?
Thread a selection of fresh fruits on to wooden
skewers (soak these in water first to prevent them scorching) to make
exotic fruit brochettes, or bake individual fruits in foil parcels.
Bananas work particularly well, especially if you add a sprinkling
of brown sugar, a dash of rum and a vanilla pod to the package. Serve
with thick Greek yoghurt for a divinely decadent finale. |
