How to grill fruit like a pro
Choose fruit that is fairly firm as it will soften considerably.
I love how the sticky grilled plum sauce almost collapse once they reach a perfect caramelised state. It’s a fantastic way to keep the texture of the plums and get the most out of their flavour. Also try grilling pineapple slices, halved peaches, or even halved bananas in their skins – peel them to serve with ice cream and a sauce.
Stoned, halved avos brushed with lime juice and olive oil are also a winner – fill the hollows with sour cream and salsa afterwards. Or even with eggs!
How to grill veggies like a pro
Chargrilled broccoli steaks are my new favourite thing to eat – I love how they are a vehicle for bold flavours and really take on the smokiness of the braai.
For veggies like brinjals, onions and baby marrows, big pieces expose more surface area (i.e. more flavour), so cut them into strips or rounds, not chunks. Also try sliced sweet potato and artichokes.
Beans are delicious, as is wilted pak choi and cos lettuce. If you’re making skewers, ensure even cooking by pairing softer veggies (tomatoes and mushrooms) and harder vegetables (onions and bell peppers).
Comments