Otto
Say’s
Pasta sanza vino e come il cuore
sanza amore
Pasta without wine is like a heart
without love
Vegetarian Barbecue
Stuffed Portobello Mushroom caps,
Cheesy Vegetables Burgers
Barbecue baked sweet potatoes
Grilled Banana Boats
Stuffed Portobello Mushroom
caps,( 8 halves )
1 red pepper
salt and pepper to taste
125 ml seasome oil
4 potobelle mushroom caps, cleaned
4 slices red onions
2 kaiser buns split
75 ml mayonnaise
1 roasted garlic, mashed into a paste
4 medium slices buffalo mozzarella
4 slices tomato
Fresh Basil
Method
1. Pr-heat an outdoor grill at medium heat and lightly oil the grate.
2. Place the red pepper onto the per-heated grill and grill until the
skin is completely charred on all sides12- 15 minutes.
3.Place the pepper into a paper bag,seal the bag, and let the pepper
cool.
4.When cooled, remove the skin, and slice the pepper into quarters
,and remove the seeds. Thinly slice the pepper and set aside.
5. Mix salt and pepper into oil in , small bowl. Brush the smooth
side of the mushroom with the sesame oil and grill oiled side down
,grill until the mushroom show grill marks , about 2 to 3 minutes
6. Brush the grilled side of the mushroom with more seasane oil ,flip
the mushroom and grill until the mushroom are soft and juicy, about 2
minutes. Set a side and keep warm .
7. Lightly grill the slices of onions until softened and lightly
browned, a few minutes per side. Spred the buns out onto the the
grill to toast, about 1 minute .
8.Mix mayonnaise and roasted garlic in a bowl .
9. Spread each bun garlic mayonnaise and make each a sandwich with
one mushroom cap ,1 slice of cheese , tomato slice ,basil and grilled
red onion and ¼ red pepper.
10. You should get 4 bottoms sandwiches cut into ½ get 8 pieces
This is an appetizer while you get ready for Bar b q
Cheesy Vegetables Burgers (
8 burgers )
50 ml olive oil
2 leeks Sliced
50 ml olive oil
200 g mushrooms, sliced
2 large carrots, peeled and
coarsely grated
15 ml seasoning, pop's
Spices (call 705-949-4409 )
15 mlsoy sauce
300 g can beans, try kidney
or pinto, drained and rinsed
100 g cheddar, coarsely
grated
200g (about 4 slices)
granary bread torn into pieces
burger buns, lettuce, tomato
and other favourites,
Method
1.Heat 1 15 ml oil in a
shallow saucepan over a medium flame. Tip in vegetables, seasoning
and soy sauce, then cook, stirring occasionally, for 10 mins until
soft.
2.Tip veg into a food
processor with the beans, cheese and bread, season, then pulse to a
thick paste.
3.With wet hands, mould mix
into 8 burgers. These can be kept in the fridge for 2 days or frozen,
stacked between greaseproof sheets for up to 2 months.
4.To cook, heat oil in a
frying pan and fry 2-3 mins on each side until crispy.ot Can be done
on Bar B Q
Serve with toasted buns,
salad, ketchup and mayo.Serve with Sweet ptotaoes Barbecue
Barbecue
baked sweet potatoes ( 8 )
8
medium sweet potatoes
60
ml olive oil
60
ml Greek yogurt
1
spring onion, sliced
1.Rub
each potato with a little oil and salt, then wrap in a double layer
of foil.
2.As
soon as the barbecue coals are glowing red, put the potatoes directly
on them. Cook for 15 mins, turn with tongs, then cook for 15 mins
more. Remove one, unwrap and check it is cooked through.
3,Peel
back the top of the foil from each potato, split open and top with a
spoonful of yogurt and a few spring onion slices.
Mango
and Cucumber Salad (serves
8 )
INGREDIENTS
4 mangoes, peeled and diced into 3 cm
pieces (250 gr )
2 seedless
cucumber ,
unpeeled and sliced very thin
2small red onion, cut in half and then
into very thin slices
15 ml finely
chopped Serrano Chile pepper (optional)
75 ml chopped fresh cilantro
45 ml lemon juice
50 ml lemon-flavored olive oil
2 ml salt
2 ml. black pepper
Method
1. In a serving bowl, combine all
ingredients.
2.Chill at least ½ hour.
3.Serve with Lemon garlic toast or with the above Bar b q
Grilled Banana Boats ( 8 )
Ingredients
8 medium unpeeled ripe bananas
60 ml miniature chocolate chips
60 ml miniature marshmallows
Method
- Cut banana peel lengthwise about 1 1/2 cm. deep, leaving 1 ½ cm. at both ends. Open peel wider to form a pocket.
- Fill each with 5 ml chocolate chips and 15 ml . marshmallows. Crimp and shape 8 pieces of heavy-duty foil (about 20 cm. square) around bananas, forming boats.
- Grill, covered, over medium heat for 5-10 minutes or until marshmallows melt and are golden brown.
