BE THE KING OF THE BBQ SIDES Pre­pare these three sim­ple dishes and reap the re­wards

Esquire Middle East - - ONE LAST THING... -


Finely chop a red pep­per, yel­low pep­per, small chilli and 50g of shal­lots

Add all that to a saucepan with olive oil. Sauté for a few min­utes. Add 2tbsp of white wine vine­gar and re­duce.

Add 1tbsp of tomato purée and 1tbsp brown sugar and sim­mer for 2mins

Add a dash of unsweet­ened grape juice and re­duce gen­tly be­fore sea­son­ing and serv­ing.


Slice pota­toes evenly, cut­ting them in ridges about ¾ of the way through. Place in a drip tray, sliced side up, and brush with veg­etable oil. Sprin­kle with pa­prika and add drip tray to the cen­tre grate of the bar­be­cue, then cook for 5060mins.


Cut off the bot­tom of an onion, ap­prox­i­mately 1cm. Fold a piece of tin­foil and wrap it around the onion. Place parcels di­rectly into the coals and cook for 35mins, turn­ing af­ter 15mins.

When soft, re­move onions and trans­fer to the kitchen. Cut a cross in the bot­tom of the foil and squeeze the onion out by pinch­ing the top part.

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