Healthy Summer BBQ – Persian corn, Worcestershire fillet and Spring vegetables

Since my little one has just recently been weaned over to the bottle I thought it wise to book a hair appointment tonight. As a purely breast fed baby, we’ve been attached at the hip (or pardon the pun, the breast) at this time of evening for obvious reasons. Feeding aside I like to be there when she’s tucked into bed. . Tonight’s the first night in seven months that my little baby girl together with my husband have headed out sans mumma. Make no mistake, it’s not like they’re heading to the moon, they’re merely on their way to my in laws for an early dinner.  I’d be lying if I didn’t admit my heart aches a little. Crazy you may say. Well I don’t disagree.

The other night hubby came home with a surprise selection of Jame Oliver Magazines.  Though most of my reading consists of scouring through blogs and internet sites, I am a sucker for curling up late at night with a good selection of magazines and a cup of tea. Inspired, we cooked up a big healthy feast on the BBQ. I’m hoping sharing these recipes with you serves as a welcome distraction, puts a big smile back on my dial and one on yours too xx

Jamie Oliver’s Persian Corn reinterpreted

To make this recipe a little healthier I replaced the butter with olive oil, the walnuts with almonds and added some lime zest ( a girlfriend’s trick), plus a sprinkling of spring onions.

4 Corns
1 tablespoon olive oil
Seeds of half a pomegranate
2 teaspoons sumac
2 tablespoons slithered almonds
1 tablespoon lime zest
4 spring onions finely sliced

In a large saucepan of boiling water cook the corn for approx 10 minutes. Once cooked drain under cold water and allow to cool. Scrape the corn off the cob and place in a medium sized mixing bowl, add the sumac, lime rind and pomegranates and mix together. Heat the olive oil in a medium sized skillet and pan fry the almonds for a couple of minutes or until golden. Add the corn mixture and cook for a further 3 minutes. Place the mixture in a serving bowl and top with sliced spring onions.

Barbecued Spring Vegetables with spicy orange dressing
Recipe adapted from Jamie Oliver

2 Carrots cut into quarters
4 spring onions trimmed
1 bunch broccolini halved lengthways
1 bunch baby asparagus halved lengthways
1 zucchini sliced
1 bunch of green beans
2 teaspoons cumin
1/2 teaspoon cinnamon
juice of 1/2 an orange
olive oil

Stack the vegetables on a large serving dish, drizzle with olive oil and season with salt and pepper. Pass it to your significant other/ brother / mate / dad and ask them to BBQ it for you. For those of you who just gasped in shock, admittedly I have no idea how to fire up a Barbie. For the brave girls that can cook a mean BBQ, place the veges on a hot BBQ and cook for 5 – 6 minutes or until charred. In the meantime (back in the kitchen) combine the spices and juice with an equal part olive oil and whisk together. When the vegetables are ready drizzle with dressing and serve.

Black and Blushing Worcestershire Fillet
Adapted from a Jamie Oliver Recipe

800g piece of fillet steak
2 heaped tablespoons french mustard
8 – 10 tablespoons Worcestershire sauce
2 tablespoons olive oil
2 Rosemary Sprigs

As early as possible (ideally in the morning) place all the ingredients in a zip lock bag, squeeze out the air and massage all the flavors into the beef. Approx 1.5 hours prior to cooking remove from the fridge, place in a cool corner of the kitchen and allow to reach room temperature. Pre heat the BBQ, drizzle some olive oil over the hottest part of the BBQ and cook for about 8 – 10 minutes, turning every minute. Once it looks cooked move to a cooler part of the BBQ and cook to your liking. Once cooked, place on a platter, drizzle some olive oil and Worcestershire sauce over and allow meat to rest for a few minutes before serving.