Burning some fruit tree branches and herbs along with the charcoal or on the grill
Adding crushed nuts to the coals, having first soaked them in water for 20 minutes.
Rub the food with brushes made from:
Leek: remove the dark green ends and then cut the stem up to the middle in thin strips so that a brush is formed
Fresh herbs: bind bunches of herbs firmly and wind 2 cms of twine around the end to use as a handle, cut the tips to the same length.
Aubergine sticks with small new potatoes
Serves 4 persons
1 aubergine, 16 small new potatoes in their jackets, 100 grams sundried tomatoes in oil, 3 sprigs of fresh basil, freshly ground pepper, 16 cherry tomatoes, 4 skewers
Cut the aubergine lengthways into 6 thin slices. Halve the slices. Sprinkle with salt and leave for 20 minutes.
In the meantime, parboil the potatoes. Allow to drain in a sieve.
Blend the sundried tomatoes (and their oil) with the basil leafs to a paste. Season with salt and pepper.
Pat the aubergine slices dry. Spread them with the tomato mixture. Roll up each slice tightly.
Prick alternatively the aubergine rolls, the potatoes and the cherry tomatoes on to the skewers.
Brush the skewers with oil on all sides. Barbecue them on all sides in about 10 minutes until brown.
Bean curd sticks with mushrooms
1 block of bean curd, 2 dessertspoons of soya sauce, 4 dessertspoons of dry sherry, 2 dessertspoons of olive oil, 1/2 teaspoon ground ginger, 1/2 teaspoon powdered garlic, 1/2 teaspoon chili powder, 100 grams small mushrooms, 1 red onion, 1 red pepper, 4 sprigs of rosemary, 4 skewers
Cut the bean curd into cubes. Make a marinade of the soya sauce, olive oil, ground ginger, powdered garlic and the chili powder. Marinate the bean curd cubes for 1-2 hours, stirring now and again. Reserve the marinade.
Clean the mushrooms (large ones should be halved). Peel the onion and cut into 8 pieces. Cut the pepper into 20 pieces. Cut the sprigs of rosemary.
Prick alternatively bean curd cubes, pepper, onion and mushrooms onto the skewers. Stick the twigs of rosemary in between..
Brush the skewers with the remainder of the marinade. Barbecue them on all sides in about 10 minutes until brown.
Roast the peanuts golden brown in a dry frying pan. Chop them fine.
Grate the parmesan cheese.
Then pile a teaspoon of ground peanut, a small teaspoon of pesto and finally a little grated parmesan cheese on the halved tomato.
Wrap the tomatoes, one for one in aluminium foil and place them on the barbecue until the cheese has melted.
3 courgettes, sesame oil to brush
Dressing: 3 dessertspoons of sesame oil, 2 dessertspoons of lemon juice, 1 dessertspoon of fresh, finely chopped rosemary, 1/2 teaspoon of sugar, pepper and salt to season
Halve the courgettes lengthways (large courgettes can be cut in several thick slices). Brush the slices with sesame oil.
Place them on the barbecue and roast them on both sides in 5-10 minutes until they are nice and brown. Place them in a dish.
Mix the ingredients for the dressing. Pour the dressing over the courgettes. Serve warm or cold, according to taste.
Mushrooms with herbal cheese filling
4 large chestnut mushrooms, 100 grams of soft herbal cheese (boursin)
Clean the mushrooms and carefully remove the stalk. Fill them with cheese.
Divide the mushrooms over 4 sheets of aluminium foil and fold them closed.
Place the aluminium foil packages on the barbecue for about 15 minutes.
600 grams potatoes, 4 large sheets of aluminium foil, 8 cloves of garlic (unpeeled), 8 sprigs of thyme, 75 grams of margarine, pepper and salt
Peel the potatoes and cut them into cubes of 2 cms.
Fold the aluminium sheets double. Divide the potatoes over the sheets of foil..
Add to each package 2 cloves of garlic, 2 sprigs of thyme, a knob of margarine and plenty of pepper and salt. Fold the packages carefully closed.
Place the packages on the barbecue for 20-25 minutes until cooked.
Roasted beetroot salad
4 beetrootsDressing: 3 cloves of garlic, 1 onion, 1 tomato, 5 sprigs of fresh coriander, ½ teaspoon of ground cumin, ½ teaspoon of curry powder, 1 dessertspoon of vinegar, 3 dessertspoons of olive oil, a pinch of sugar, salt and cayenne pepper to season.
Cook the beetroot in about 30 minutes in the skin.
Make the dressing in the meantime. Crush the garlic. Peel and finely chop the onion. Cut the tomato into very small pieces. Finely chop the coriander. Mix all ingredients and season with salt and cayenne pepper.
Brush the beetroot with olive oil. Place them for about 10 minutes on the barbecue, turning regularly so that all sides can absorb the aroma of the smoke. Remove the beetroot from the barbecue, peel them and cut into thick slices.
Place the beetroot in a dish and pour on the dressing.
Fresh green salad
1 head of oak leaf lettuce, 100 grams rocket lettuce, 1/2 cucumber, 100 gram marinated artichoke in oil, 50 grams of black olives, 50 grams feta cheese, 2 dessertspoons of cress
Dressing: 4 dessertspoons of olive oil, 2 dessertspoons of red wine vinegar, 1 dessertspoon of white wine vinegar, 1 teaspoon of mustard, 2 teaspoons of honey, pepper & salt if desired
Wash the lettuce thoroughly. Tear the leaves roughly and dry them in a tea cloth. Toss the lettuce in a bowl.
Slice the piece of cucumber lengthways and remove the seeds (using a teaspoon). Then slice it very thinly. Place the slices on the lettuce.
Cut the artichoke into 8 pieces and arrange around the lettuce. Half the olives and cut the feta cheese into very small pieces. Arrange this also around the lettuce.
Garnish the salad with the cress.
Mix all the ingredients for the dressing (the dressing can be easily tossed in a jar with twist top). Pour the dressing over the salad just before serving, or, if preferred, serve it separately.
Finally two sweet dishes
makes 12 sticks
1 mango, 1/2 pineapple, 2 small apples, 2 bananas, 12 kumquats*
Dressing: 11/2 dl thick apple juice, juice of one orange, 1/2 teaspoon of ground clove, 12 skewers
Peel the mango, remove the stone and cut the fruit into 12 pieces. Peel the pineapple, remove the hard centre and cut into 12 pieces. Slice the apples into 12 pieces. Peel the banana and cut into 12 slices. Wash the kumquats and pat them dry.
Prick the kumquat on to the start of the skewer, then a piece of mango, apple, pineapple, banana then another kumquat to finish.
Mix all ingredients for the dressing. Place the skewers in a shallow dish and pour the dressing over them. Marinate them for half an hour. Turn them after a quarter of an hour.
Barbecue the fruit sticks for 6-8 minutes until they start to turn brown. Turn them regularly and brush them now and again with the dressing remaining in the dish.
Serve the sticks with the rest of the dressing.
*Kumquats are small tropical fruits which look like mini oranges. They can be eaten in the skin. Their taste is tangy/sour. They are available from a greengrocer with a wide selection. If not available, you can replace them with apricots.
Tip: add a dash of cognac to the dressing.
4 bananas, 25 grams butter, 25 grams sugar, 1 teaspoon of honey, 1 dessertspoon of lemon juice, 1 dessertspoon of rum
Leave the peel on the banana. Half the banana lengthways through to the peel on the other side. The peel on the other side should remain intact!
Spread the butter, sugar, honey and lemon juice into the split in the banana. Pack the bananas in aluminium foil.
Place the banana packages on a moderately hot barbecue for about 15 minutes to give the sugar enough time to melt and the banana time to soften.
Fold back the foil and pour the rum over the banana.
Tip: delicious with cream or vanilla iced cream.