Grilled Potatoes

8 fairly large potatoes
Butter
Oil

To boil: Scrub potatoes and simmer until just tender, drain, cool and quarter and leave until ready to grill.
To Microwave: Scrub and quarter potatoes lengthways. Put in a microwave proof oven bag with 2 tablespoons butter and 2 tablespoons water. Fasten bag with a rubber band leaving a finger sized opening for steam. Microwave on full power for 12-20 minutes, repositioning potatoes in the bag twice, until potatoes are barely tender. Leave potatoes in bag until ready to grill.

Put the potato quarters on a preheated oiled grill rack or plate, and turn to brown all sides evenly, brushing with flavored butter or oil only if they burn.

New Potatoes

26oz small potatoes
1 tablespoon butter
2 sprigs of fresh mint

To boil: Scrub and place new potatoes in a pot with the mint sprigs and boil until just tender, drain and melt the butter over the potatoes.
To Microwave: Scrub and place the potatoes, butter, mint and 2 tablespoons of water into a microwave proof oven bag. Fasten bag with a rubber band leaving a finger sized opening for steam. Microwave on full power for about 8 minutes, repositioning potatoes in the bag twice, until potatoes are barely tender.

Thread potatoes onto skewers, either alone or with other vegetables. Brush with melted butter or garlic herb butter before cooking on an oiled rack until nicely browned.

Potato Cakes

2 cups mashed seasoned potatoes
1 cup self raising flour

Mix ingredients together to form a firm mixture- using more flour if required. Cook immediately on a hot well oiled solid plate. Uncooked mixture softens on prolonged standing.

Mushrooms

Mushrooms
Garlic butter
Soaked bamboo skewers

Coat mushrooms in garlic butter, or any oil based baste of your choice and thread onto the soaked bamboo skewers. Cook over a grill rack or directly on the preheated hotplate. Mushrooms can be added to quick cooking vegetable kebabs with other vegetables such as cherry tomatoes, precooked new potatoes, and sliced red and yellow peppers.

Corn cobs

Young corn cobs
Butter

Ensure the corn is young by pressing a fingernail into a grain, if the liquid inside is milky then use this method, otherwise use the other method for corn. Don't grill very mature corn.

Young Corn: Pull back the husk on the corn and remove the silk. Brush the cob with butter and re-wrap the husk around it. Cover with a 10cm wide band of foil. Grill turning frequently, until all sides are very hot and the exposed husks char, about 5-10 minutes.

Corn: De-husk the corn, brush with butter and seal well in foil. Cook on the grill rack turning frequently until cooked. Alternatively, precook the corn and reheat in foil with butter.

Chargrilled Vegetables with Vinaigrette

1 eggplant (aubergine)
Salt
4 courgette's
2 red peppers
1 green pepper
1 clove garlic
Oil
¼ cup vinaigrette
1 tablespoon chopped parsley

Cut eggplant lengthwise into ¼" thick slices. Sprinkle cut slices with salt and leave for 30 minutes. Wash salt from eggplant and pat dry with paper towels. Cut ends from courgette's and cut into thirds lengthwise. Cut peppers into quarters lengthwise and remove seeds. Crush and peel garlic. Brush vegetables with oil and rub with garlic. Cook prepared vegetables over a medium heat on the grill for 4 to 5 minutes or until cooked. Place on a serving platter and pour over vinaigrette to coat. Serve warm or cold garnished with chopped parsley.

Vinaigrette

1 shallot (or a small amount of onion)
1 clove garlic
¼ cup white vinegar
2 tablespoons chopped fresh herbs such as parsley and marjoram
¾ cup olive oil
1 teaspoon prepared whole seed mustard
2 tablespoons lemon juice
¼ teaspoon salt
Freshly ground black pepper

Peel shallot and slice thinly. Crush peel and mash garlic. Place ingredients in a screw top jar and shake to combine. Leave for at least 2 hours before using. Shake well before use.
Makes about 1 ¼ cups.

Vegetable Stir Fry

2 onions
17½oz. broccoli
3 stalks celery
¼ cabbage
9oz. snow peas
1 red pepper
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 tablespoon grated root ginger
¼ cup chicken stock

Peel onions and cut into quarters. Trim broccoli stalks and cut into florets. Trim celery and cut into ¾" slices on the diagonal. Remove cabbage stalk and cut leaves coarsely. Trim snowpeas. Deseed pepper and cut flesh into thin strips or cubes. Heat vegetable and sesame oil in a wok over the grill. Add ginger, cabbage, broccoli and onion. Stir-fry for one minute. Add celery and pepper and stir-fry for 1 minute. Stir in chicken stock. Cover wok and cook for about 3 minutes or until vegetables are just tender. Serve immediately.
Serves 6.

Potato Cakes with Crispy Bacon and Apple Sauce

6 potatoes
1 small onion
1 apple
2 eggs
½ cup cornstarch (cornflour)
1 teaspoon salt
Freshly ground black pepper
Oil
8 rashers bacon
1 cup apple sauce

Peel potatoes, onion and apple then grate them. Place in sieve or colander and squeeze out as much juice as possible. Place in a bowl and mix in eggs, cornstarch, salt and pepper until combined. Oil a grill hotplate and cook half cupfuls of the mixture, over a medium heat, until golden and potato cooked. While potato cakes are cooking remove rind from bacon and cook on grill.
Serve potato cakes stacked with crispy bacon and apple sauce.

Asparagus and Green Bean Stir-fry

20 spears of asparagus, woody ends removed
20 whole green beans, strings removed and topped and tailed
2 – 3 tablespoons olive oil
2 – 3 teaspoons sesame oil
1 – 2 tablespoons soy sauce
½ cup cashew nuts (optional)

Place asparagus in a bowl and pour 2 – 3 cups boiling water over. Leave for 1 minute, then remove from hot water and refresh under cold running water.
Repeat this procedure with the beans.
Heat the olive oil in a wok or heavy frying pan on the gas burner/ring, add the asparagus and beans and stir-fry until tender.
Add the sesame oil, soy sauce and cashew nuts and stir through.
Serve immediately.

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