Barbecue or slow roast, bonfire night smog and embers ideal for cooking soft, coked and butter vegetables.
I do not know those who are not attracted by the smoldering flame. And this weekend’s fire will be more than any time of the year. I, one, will be cooking at me.
Before cooking with butter and cheese, cook a simple potato in the fire, or roast marshmallows on a stick until it turns brown and softens, giving you a great deal of satisfaction.
Although I did a good job of building fire, I was not good at cooking, so I got some advice from my good friend Tom Herbert and he wrote a very good one about this Themed books, Do Wild Baking. Here’s how Tom suggested cooking with some of my ideas and recipes:
On a stick The easiest – with supervision – the most child-friendly cooking method. Try unyeasted dough wrapped with sticks (see my yogurt pie recipe) or just go for a marshmallow.
On the embers Some foods can easily be placed directly on the embers, and you can harrow and create hotter and cooler areas for different purposes. With a flat bread, the dough is baked directly on the embers while coat potatoes (see below) or whole roasted pumpkin (with its own protective skin) can be pushed into the ashes and slowly roasted.
On a flat hot stone. Once the fire burns, you leave glowing embers, and the flat stones placed on them can be an ideal hot plate that needs to be cooked in dry heat. Think chapatis and cheese toast.
On the shelf. A metal shelf resting on a hot embers; scorched vegetables on a loaf of bread are very good. You can also use it to heat a less-frying pan (just like you’re on a stove but with extra scent) if your setting is strong enough.
In the pan Rugs with a good lid, cast iron pan or Dutch oven can be placed directly on the fire and even baked on the embers next to the fireplace. Think of a pan of pasta, Boston beans, or maybe you can even work with this cake.
Barbecue. When you cook or bake in the wild, a bonfire is far from the only option. Portable barbecue is a good place for a bonfire.
Anna’s barbecue vegetables tips
? Cook charcoal or wood, if you can, because it spreads the smoke that gas grills will not have.
? Use massive charcoal. It’s more expensive, but it will stay longer so you will be less used. Avoid using firefighters if you can.
? Wait for the right moment to cook. This may sound basic, but wait for the flame to extinguish normally. You want the coal to be white-hot, gray and glowing to give the most even heat.
? Control the heat just like with a gas cooker. If the weather is too hot, remove the food and let it cool down.
? If you are doing more than one thing, it may be helpful to have two temperatures on the grill. To do this, once the coal is hot, most of it is piled on the side, it will be hot and on the other side warm bread and mild cooking.
? Do not burn vegetables on the grill. Instead, grill after they’re carefully dressed, and they are still warm, good olive oil, citrus or vinegar.
Celery and steak with salsa steak
The most memorable meal of last summer was celery steaks cooked with some friends at Do Lectures on Welsh Farm. Now I try my best to recreate it.
1 red pepper
1 lemon juice and
1 tablespoon maple syrup 1 tablespoon
Salt and black pepper
For salsa verde
1 tablespoon capers
1 small bouquet of fresh mint, basil and parsley each
An eager and juicy ? a wax-free lemon
2 tablespoons extra virgin olive oil
Salt and black pepper
For white beans
2 cloves, sliced
1 × 700 g cans or 2 × 400 g cans of white beans, drained
1 Fill the medium pot with hot water in the kettle and boil. Cut the thick root parsley into thick slices, then cut into 2 cm thick steaks and heat for 8 minutes in boiling water until tender.
3 Place the celery in the marinade for at least 20 minutes – even overnight. Warm the placenta with high heat.
4 To make salsa verde, roughly cut cornichons and capers, then add herbs and cut everything together. Scoop into the bowl, squeeze the juices into the lemon peel and add 2 tbsp marinade in oil and celery juice. Taste and season.
5 for beans, add a little oil in the pan, add garlic. Cook for a few minutes until the edges begin to become brittle, then add white beans and warm by cooking. Mashed about half of the beans and stirred in the drizzle of olive oil to taste and check for seasonings. Keep warm
6 The parsley on the stove or grill, barbecue 2-3 minutes each side, until charred, cooked, with the remaining marinade every one minute marinated.
7 Cook the steak with bean sprouts and lots of salsa, and if you like, you can also taste the vegetable salad.
Baked yellow potato (main photo)
This is not a groundbreaking recipe, but it is more useful for those who have not cooked on embers before.
4 medium sweet potato
Good flaky salt
1 Ignite fire or barbecue, wait for flame to extinguish. You are looking for a lot of white coal, and not too much flames. While scrubbing sweet potatoes, wipe them all clean with salt and olive oil when wet. Then wrap each one with tin foil.
2 Use pliers to place the potatoes on the coal. If you have a small metal spade or an old pot, use this to carefully scoop the coal on each potatoes so that they can cook with more even heat.
After about 40 minutes 3 sweet potatoes should be soft throughout and should take some wonderful smoky flavor from the fire. You can check that if they did not fork the potatoes to wrap them, it should slide over like butter. If the potatoes are still hard, put them back on fire and check again after 10 minutes. Cooking time will depend on the size and shape of your potatoes and the heat of your fire.