The past few years have seen an explosion of interest in cooking over fire, with cooks all over the world seeking to get elemental in their cooking. But fire and smoke doesn’t always have to be about hunks of meat. Chargrilling and barbecue are a fantastic way of getting the maximum flavor out of versatile vegetables.
If you’re bored of beefburgers, or if you’re vegetarian and want more than scorched corn and chewy halloumi, then Charred offers up over 70 original, exciting recipes to cater for all your veggie BBQ needs. With sections on Stuffed and wrapped vegetables, Burgers and fritters, Kebabs, Low, slow and smoked, and Sharing Platters, the vegetarian dishes will be the highlight of every meal, with the likes of whole roast cauliflower drenched in spiced garlic butter, griddled radicchio with burrata and figs, or corn on the cob with Cambodian coconut, lime and chilli.
Live-fire and BBQ expert Genevieve Taylor has developed these inventive, sensational dishes so that they can just as easily be cooked in a grill pan or conventional oven, year-round. Celebrate the magic that happens when glorious vegetables meet flame!
Who said barbecue had to be about meat? From yakitori tofu skewers with pineapple and red pepper, to herby falafel burgers and grilled globe artichokes, this book proves a plant-based menu can make for a barbecue of dreams.
With a hefty front section on getting your grill set up, key techniques – including the difference between direct (grilling) and indirect (for slow-cooking) heat – it’s just as handy a buy for an omnivore cook who wants to expand their veg repertoire as it is for veggie would-be pitmasters. The simple recipes are easily scalable, too, so you can turn out more for bigger groups or cut down to make delicious sides.
Our favourite chapter? The one on “low, slow and smoked”: the whole smoked celeriac is shown the same love, care and delicious attention most pitmasters normally reserve for meat.