The sun’s high, the weather’s warm, the garden is calling our name… It’s official: summer has arrived! And what better way to celebrate than a sizzling barbecue?
It’s a sentiment shared by chef and food photographer Martin Nordin. Inspired by all things charred and flavour-packed, Martin’s approach to al fresco feasting is simple: keep ingredients fresh, the flame open, and friends and family near.
barbecue?
“For me, the joy of the barbecue lies in the taste, as the charcoal, wood and smoke bring out so much in the dish… The social dimension of gathering, cooking food together and hanging out around the fire is also a wonderful experience.”
barbecue?
So, to celebrate the launch of his latest book, The Green Barbecue Cookbook – and with Father’s Day get-togethers on the cards – we’re setting out to cook up a storm with two of Martin’s smoky signatures: hasselback king oyster mushrooms and roasted savoy cabbage.
barbecue?
Aprons – and forks – at the ready!
Before you get started, you’ll need…
A lit barbecue, burning strongly, but close to becoming embers.
A Father’s Day Barbecue
with Martin Nordin
Turn up the heat with
a mighty, meat-free feast.
SERVES 6
Ingredients:
- 6 large king oysters mushrooms
- 6 smoked onions (recipe page 208)
Marinade:
- 4 tablespoons rapeseed (canola) oil
- 1 tablespoon light miso paste
- 1 tablespoon tamari juice
- 1/2 lime
- 1 teaspoon honey
- 1 garlic clove
- 1 teaspoon sesame oil
Soup Base
- 3 tablespoons smoked rapeseed (canola)
- Oil from the onion halves above
- 70g (2. oz) finely chopped shallots
- 100ml sherry
- 200ml vegetable stock (page 196)
- 1 tablespoon light miso paste
- 600 ml almond milk
How to make it:
1. Mix all the marinade ingredients together using a hand-held blender or food processor.
2. Put the mushrooms on a wooden skewer and make diagonal cuts into them at intervals of 4-5mm. Repeat on both sides. Brush with the marinade and place on a baking sheet.
3. Pour the smoked rapeseed oil into a cold saucepan, add the shallots and put on a medium heat. Stir constantly using a wooden spoon and cook until the shallots soften, for around 10 minutes.
4. Pour over the sherry, raise the heat and leave to cook for 5 minutes.
5. Add the vegetable stock, miso, and almond milk. Reduce the heat and whisk thoroughly. Simmer for a further 10 minutes. Remove from the heat and blend the soup until smooth. Cover with a lid and set aside.
6. Light the charcoal in the table barbecue (grill) and let it take on a soft glow.
7. Barbecue the mushrooms directly on the charcoal, without using a grill, turning them often and brushing with marinade. Once caramelised, set aside.
8. Fix the grill to the table barbecue and cook the smoked onions until their skins are slightly burnt. Brush with smoked oil and set aside.
9. Divide the soup between 6 bowls. Break apart the onions and add the pieces to the soup. Top with a mushroom per bowl and a few sea salt flakes.
Ingredients:
- 6 large king oysters mushrooms
- 6 smoked onions (recipe page 208)
Marinade:
- 4 tablespoons rapeseed (canola) oil
- 1 tablespoon light miso paste
- 1 tablespoon tamari juice
- 1/2 lime
- 1 teaspoon honey
- 1 garlic clove
- 1 teaspoon sesame oil
Soup Base
- 3 tablespoons smoked rapeseed (canola)
- Oil from the onion halves above
- 70g (2. oz) finely chopped shallots
- 100ml sherry
- 200ml vegetable stock (page 196)
- 1 tablespoon light miso paste
- 600 ml almond milk
How to make it:
1. Mix all the marinade ingredients together using a hand-held blender or food processor.
2. Put the mushrooms on a wooden skewer and make diagonal cuts into them at intervals of 4-5mm. Repeat on both sides. Brush with the marinade and place on a baking sheet.
3. Pour the smoked rapeseed oil into a cold saucepan, add the shallots and put on a medium heat. Stir constantly using a wooden spoon and cook until the shallots soften, for around 10 minutes.
4. Pour over the sherry, raise the heat and leave to cook for 5 minutes.
5. Add the vegetable stock, miso, and almond milk. Reduce the heat and whisk thoroughly. Simmer for a further 10 minutes. Remove from the heat and blend the soup until smooth. Cover with a lid and set aside.
6. Light the charcoal in the table barbecue (grill) and let it take on a soft glow.
7. Barbecue the mushrooms directly on the charcoal, without using a grill, turning them often and brushing with marinade. Once caramelised, set aside.
8. Fix the grill to the table barbecue and cook the smoked onions until their skins are slightly burnt. Brush with smoked oil and set aside.
9. Divide the soup between 6 bowls. Break apart the onions and add the pieces to the soup. Top with a mushroom per bowl and a few sea salt flakes.
SERVES 6
Ingredients:
- Charcoal Roasted Savoy Cabbage
- 2 medium heads of savoy cabbage
- 6 quail’s eggs
Lemon Sauce
- 1 tablespoon rapeseed (canola) oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped shallot
- 2 tablespoons white wine
- 3 tablespoons lemon juice
- 200 g unsalted butter, cut into small cubes.
To serve
- 3 small green chillies, finely sliced
- Oregano leaves
- Oxalis (wood sorrel)
How to make it:
1. Add charcoal to half of the barbecue (grill). Light and place the savoy cabbages straight onto the charcoal so that the outer layer burns. Turn frequently using tongs.
2. Pick up the savoy cabbages, place on the charcoal-free side, close the lid and roast, using indirect heat for around 1 hour until the cabbage feels soft when gently pressed.
3. Pour the oil for the lemon sauce into a saucepan on a medium heat. Add the garlic and shallots and fry until soft. Add the white wine and lemon juice. Simmer for a further 10 minutes.
4. Strain to remove the shallots, then return the saucepan containing the liquid to the heat and lower the temperature. Add half of the butter, whisking thoroughly until the sauce thickens, before adding the rest.
5. Cut the tops off the quail’s eggs and carefully pour the contents into the palm of your hand. Allow the whites to run off and transfer the yolk back into the eggshell.
6. Remove the outermost burnt cabbage leaves once the cabbages are cool enough to handle, before cutting into pieces.
7. Plate up the cabbage pieces and place the egg shells containing the yolk on top. Garnish with the chilli, oregano and oxalis. Serve the sauce alongside.
Ingredients:
- Charcoal Roasted Savoy Cabbage
- 2 medium heads of savoy cabbage
- 6 quail’s eggs
Lemon Sauce
- 1 tablespoon rapeseed (canola) oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped shallot
- 2 tablespoons white wine
- 3 tablespoons lemon juice
- 200 g unsalted butter, cut into small cubes.
To serve
- 3 small green chillies, finely sliced
- Oregano leaves
- Oxalis (wood sorrel)
How to make it:
1. Add charcoal to half of the barbecue (grill). Light and place the savoy cabbages straight onto the charcoal so that the outer layer burns. Turn frequently using tongs.
2. Pick up the savoy cabbages, place on the charcoal-free side, close the lid and roast, using indirect heat for around 1 hour until the cabbage feels soft when gently pressed.
3. Pour the oil for the lemon sauce into a saucepan on a medium heat. Add the garlic and shallots and fry until soft. Add the white wine and lemon juice. Simmer for a further 10 minutes.
4. Strain to remove the shallots, then return the saucepan containing the liquid to the heat and lower the temperature. Add half of the butter, whisking thoroughly until the sauce thickens, before adding the rest.
5. Cut the tops off the quail’s eggs and carefully pour the contents into the palm of your hand. Allow the whites to run off and transfer the yolk back into the eggshell.
6. Remove the outermost burnt cabbage leaves once the cabbages are cool enough to handle, before cutting into pieces.
7. Plate up the cabbage pieces and place the egg shells containing the yolk on top. Garnish with the chilli, oregano and oxalis. Serve the sauce alongside.