About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
4h00
Serves
12

Finger Food from the BBQ and Grill

Posted by Grub Street Publishing Published See Grub Street Publishing's 37 projects » © 2019 Andreas Rummel / Grub Street Publishing · Reproduced with permission.
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  • Step 1

    WITH CELERIAC:

    Pre-heat the barbecue to 180°C. Wash the celeriac and cook indirectly without peeling for 3 hours 30 minutes.

  • Step 2

    Melt the butter, fill a syringe, and carefully inject the cooked celeriac with it. Leave to stand for 20 minutes.

  • Step 3

    In the meantime, peel the onions, separate into individual layers, and cut them into twelve bitesized segments. Cook them directly over medium heat on their cut side until sear marks appear. Make a ‘spoon’ by positioning each piece of onion at the end of a chip fork.

  • Step 4

    Mix the crème fraîche with the lemon juice. Peel the celeriac and cut the flesh into twelve uniform pieces. Put each piece into an onion spoon with about 1 teaspoon crème fraîche on top. Season lightly with salt and pepper. Garnish with lemon balm and fried onions.

  • Step 5

    WITH BLUE CHEESE:

    Peel the onions, separate into individual layers, and cut them into twelve bite-sized segments. Cook them directly over medium heat on their cut side until sear marks appear. Make a ‘spoon’ by positioning each piece of onion at the end of a chip fork.

  • Step 6

    Cut the cheese into twelve uniform pieces, place each piece on an onion spoon, and cook
    indirectly in the barbecue at 150°C until the cheese is lightly melted. Take the spoons out of the barbecue, season lightly with pepper, and sprinkle with thyme, rosemary and lemon zest.

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