TRIO OF BBQ SAUCES

SERVES 1 CUP (250ML) EACH

FOR THE BASIC BARBECUE SAUCE

1 onion

2 tbsp. canola oil

2 garlic cloves

2 cups (500g / 18oz) tomato passata or purée

1/2 cup (120ml) apple cider vinegar

2 tbsp. vegan Worcestershire sauce

2 tbsp. light molasses

2 tbsp. muscovado or dark brown sugar

1 tsp. salt

1 tsp. paprika

1 tsp. black pepper

1/2 tsp. ground cinnamon

1/2 tsp. ground star anise

1/2 tsp. red pepper flakes

NUTRITIONAL VALUES

Calories: 684kcal
Fat: 31.4g (2.2g S.Fat)
Carbs: 94.9g
Protein: 8.9g
Sugar: 50.7g
Sodium: 2683mg

FOR THE JAPANESE-STYLE BARBECUE SAUCE

3/4 cup (175 ml) basic barbecue sauce

2 1/2 tbsp. dark soy sauce

2 1/2 tbsp. rice vinegar

2 tbsp. light soy sauce

1 1/2 tsp. toasted sesame oil

NUTRITIONAL VALUES

Calories: 362kcal
Fat: 7.3g (1g S.Fat)
Carbs: 67g
Protein: 0g
Sugar: 48.2g
Sodium: 2069mg

FOR THE MEXICAN-STYLE BARBECUE SAUCE

3/4 cup (175 ml) basic barbecue sauce

3 tbsp. lime juice

2 tbsp. tequila

1 red chile pepper, stemmed (seeded for less heat)

2 tsp. grated lime zest

1/2 tsp. ground cumin

1/2 tsp. dried oregano

NUTRITIONAL VALUES

Calories: 409kcal
Fat: 3.8g (0.7g S.Fat)
Carbs: 98.2g
Protein: 5g
Sugar: 50.5g
Sodium: 2098mg

METHOD

BASIC BARBECUE SAUCE
In a hot saucepan, finely chop the onion and combine it with the oil. Cook the onion for 5 minutes over medium heat, or until translucent.

Cook for another 2 minutes after adding the garlic to the onion.

Bring the remaining ingredients to a boil. Reduce the sauce, uncovered, over low heat for 40 minutes, stirring occasionally.

JAPANESE-STYLE BARBECUE SAUCE
In a blender, purée all of the ingredients for the Japanese-style sauce.

MEXICAN-STYLE BARBECUE SAUCE
In a blender, purée all of the ingredients for the Mexican-style sauce.

CELERIAC STEAKS WITH FENNEL BBQ RUB

SERVES 4 STEAKS

FOR THE STEAKS

1 celeriac, peeled and trimmed

1/4 cup (60ml) olive oil

1/4 cup (60ml) apple cider vinegar

3 tbsp. soy sauce

2 tbsp. maple syrup

FOR THE RUB

1 tbsp. plus 1/2 tsp. fennel seeds

1 1/2 tsp. coriander seeds

1 tsp. coarse sea salt

1 tsp. black pepper

1/2 tsp. fresh rosemary

NUTRITIONAL VALUES

Calories: 182kcal
Fat: 14.7g (2.1g S.Fat)
Carbs: 12.7g
Protein: 1.7g
Sugar: 6.8g
Sodium: 1199mg

METHOD

Cut the celeriac into 1 inch (2.5 cm) thick slices. Bring the slices to a boil in a saucepan with plenty of water. Cook for 15 minutes on medium heat.

Blend together the oil, vinegar, soy sauce, and maple syrup until smooth. Marinate the celeriac slices in the refrigerator for at least an hour.

Crush all the ingredients for the rub in a mortar.

Remove the celeriac from the marinade and dredge it in the rub, turning it over and pressing it well.

Grill the steaks for 4 to 5 minutes per side over direct heat.

BBQ ONION SKEWERS WITH POMEGRANATE GLAZE

SERVES

FOR THE MARINADE

Juice of 2 oranges

1/4 cup plus 2 tbsp. (110g) pomegranate molasses

1/4 cup plus 2 tbsp. (90ml) olive oil

2 tsp. pink peppercorns

1/2 tsp. salt

FOR THE SKEWERS

4 large onions

EXTRAS

Pomegranate tabbouleh

White bean hummus

NUTRITIONAL VALUES

Calories: 496kcal
Fat: 27.7g (3.8g S.Fat)
Carbs: 70.5g
Protein: 5.4g
Sugar: 33.7g
Sodium: 650mg

METHOD

In a saucepan, combine all of the marinade ingredients and bring to a boil. Cook for 5 minutes on low heat.

Thread the onions onto metal skewers after cutting them into 1 cm thick slices.

Pour the boiling marinade over the skewers and refrigerate for at least 4 hours.

Sear the onion skewers for 4 to 5 minutes on each side over direct heat, then finish cooking them over indirect heat with the lid closed for another 8 to 10 minutes. Baste frequently with the remaining marinade.

Serve alongside the pomegranate tabbouleh and hummus.

RECIPE NOTES

Spanish onions with a mild flavour are ideal for our BBQ onion skewers. Grilled red onions are also delicious.

GRILLED ONIGIRI WITH JAPANESE-STYLE BBQ GLAZE

SERVES 4 ONIGRI

3/4 cup (150g / 5oz) sushi rice

1 tbsp. rice vinegar

1 tsp. agave nectar

3/4 tsp. salt

1 tbsp. black sesame seeds

1/4 sheet nori seaweed

1 tbsp. finely chopped fresh parsley

4 tbsp. Japanese-style barbecue sauce

NUTRITIONAL VALUES

Calories: 216kcal
Fat: 1.4g (0.2g S.Fat)
Carbs: 42.8g
Protein: 3.4g
Sugar: 10.8g
Sodium: 811mg

METHOD

Prepare the rice according to the package directions. Allow to cool before seasoning with the vinegar, agave nectar, and salt.

In a dry frying pan over medium-low heat, toast the sesame seeds until fragrant. Take care not to overheat them.

Chop the seaweed and parsley finely. Mix the seaweed, parsley, and sesame seeds into the rice with care.

Wet your hands and form four balls of seasoned rice. Form the rice into large triangles with your fingers at an angle and press well.

Brush 1 tablespoon Japanese-style barbecue sauce over each onigiri and grill for 3 to 4 minutes, or until crispy.

RECIPE NOTES

When filled, onigiri are fantastic. Fillings made from diced avocado and finely grated carrots are delicious.