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Barbecued vegetables to add to your meal

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Fresh vegetables

Heather Hurley suggests some vegetables for the barbecue to accompany our previous recipe.

To begin with she tells us about sweet potatoes. These can be part pan cooked and then finished off on the barbecue.

For the first recipe called honey sweet potatoes, you will need:

3 medium sweet potatoes, peeled.
4 oz pecan nuts
3 oz butter
1 tsp grated orange rind
1 cup of orange juice
1/4 cup  or 4 tbsps  of honey
a pinch of cinnamon
2 tbspns chopped chives

Method:
Chop the potatoes into large cubes, bring a pan of water to the boil and put in the potatoes.
Boil until just tender. and then drain.
Melt the butter and add the pecan nuts into the pan. Cook until lightly browned and then remove from the pan.
Add the orange rind and juice the cinnamon and the honey to the remaining butter.
At this stage Heather also adds a half teaspoon of finely chopped red chilli or chilli puree. Boil until the liquid has reduced by half. Add the potatoes and mix. Then put the whole mixture into a piece of foil and wrap. Place this on the side of the barbecue. Once the potatoes are really tender open the packet and sprinkle with the chives.

Cheesy vegetables in courgettes.

You need:

6 medium courgettes
2 rashers of bacon (optional).
1 onion finely chopped
1 crushed clove of garlic
2 tspns butter
1 tbsp plain flour
125 mls milk
1 cup of grated tasty cheese
1 lb of mixed vegetables ( peas. corn. red pepper, green beans etc.)
1 tbsp chopped dill
1 tbsp  capers drained
2 tbsp grated parmesan cheese

Method:
Drop the courgettes into a pan of boiling salted water and boil for three minutes before draining. Split them lengthwise and scoop out the pulp. If you are using bacon, fry until crisp and drain.
Saute the garlic and onion in butter for a few minutes, add the flour and cook for one minute then stir in the milk a little at a time until the sauce boils and thickens. Add the vegetables, cheese, dill and capers. Fill the middle of the courgettes with the vegetable mixture.
Wrap the courgettes either singly or together in foil but before you seal them add the bacon and parmesan cheese. Barbecue until the filling is really hot.

Heather has opened her new restaurant near Cambridge in the UK if you would like to visit her. Her website is www.carpentersarmsgastropub.co.uk

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