Summer is in full swing. My clients have been enjoying grilled meat and fish in abundance. I have been trying out vegetable and grain dishes from Ottolenghi’s cookbook to accompany the grilling. The favorite bbq sauce this year seems to be an apricot glaze. I found a recipe done by Delia Smith, I adapted it a bit to add apricot jam. When making sauces using fruit, I find that frozen fruit from Whole Foods seems to add more flavor than fresh fruit. As frozen apricots are hard to come by I substitute with jam.
My current clients don’t have a gas grill, I tried using the charcoal, but felt it was toxic. My solution was to go to Sears and purchase a portable Weber grill, this does the trick.
Here are the Ottolenghi delights I discovered:
Roasted butternut squash with burnt aubergine and pomegranate molasses
Caramelised endive with Serrano ham
Roasted sweet potato with pecan and maple
Butterbeans with sweet chilli sauce and fresh herbs
Camargue red rice and quinoa with orange and pistachios
Couscous with dried apricots and butternut squash