ROASTED TOMATOES 6 large beefeater tomatoes, halved 2 garlic cloves, finely sliced 2 teaspoons honey (10ml) 1 tablespoon balsamic vinegar (15ml) plus 1 tablespoon to drizzle (15ml) 1 tablespoon olive oil (15ml) plus 1 tablespoon to drizzle (15ml) Salt and black pepper to taste 1 tablespoon chopped flat-leaf parsley (15ml) Preheat barbecue to 300°F/150°C or medium low heat.

Place tomato halves cut side up on a baking sheet or perforated barbeque tray. Divide garlic slices between tomatoes and place the slices on top of each half. Drizzle with honey, vinegar and oil. Season the tomatoes with salt and pepper.

Place the tomatoes on tray directly over heat source.

Roast tomatoes on the grill until very soft and lightly charred about 30 minutes. Remove from grill and place on serving platter. Sprinkle with parsley and drizzle with remaining olive oil and balsamic vinegar.

Serve chilled or at room temperature.

Yield: 6 servings
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GRILLED NECTARINES WITH ICE CREAM 9 nectarines, halved and pitted 3 tablespoons honey (45ml) The juice of 2 limes 1 pint vanilla ice cream (500ml) Preheat the barbecue to 350°F/176°C or medium heat. In a small bowl mix together honey and lime juice until well combined.

Brush the cut sides of the nectarines with honey lime juice mix.

Oil grill.

Place the nectarines cut side down on the grill. Cook until the fruit is warm and lightly charred. This should only take 2-3 minutes.

Remove from grill place on serving tray.

Serve hot with a scoop of vanilla ice cream.

Yield: 6 servings
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SPICY BEEF SKEWERS WITH SOUR CREAM 1 pound ground chuck steak (500g) 1 medium onion, grated with cheese grater 4 garlic cloves, crushed 2 teaspoons paprika (10ml) 1 teaspoon dried marjoram (5ml) 1 teaspoon ground caraway (5ml) 1 teaspoon cracked black pepper (5ml) 2 teaspoons salt (10ml) 2 tablespoons vegetable oil (30ml) Additional salt and pepper to taste if necessary

2/3 cup sour cream (165ml)
8 10-inch soaked bamboo skewers

Soak bamboo skewers for 1 hour in cool water.

Place the ground steak, grated onion, minced garlic, paprika, marjoram, caraway, in a large bowl. Add salt and pepper and mix using a spatula until well combined.

Divide the mixture into 8 equal-sized portions. Using your hands, mold each portion equally around a separate skewer, shaping it into a sausage, about 8 in long. To stop the meat from sticking to your hands lightly oil your hands.

Preheat the grill to 375°F/190°C or medium high heat.

Season the skewers with salt and pepper and drizzle with oil.

Oil preheated barbeque grill.

Place the skewers directly on the oiled grill. To prevent the skewer ends from burning place a sheet of aluminium foil underneath uncovered wooden skewers.

Grill the skewers for 8-10 minutes, turning every 2 minutes. The skewers will be golden brown with a slightly crispy exterior. Remove from grill and loosely tent with foil to keep warm before serving.

Serve hot with sour cream.

Yield: 4 servings
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Roasted Squash and Eggplant with Goat Cheese 1 medium butternut squash peeled and sliced into ¼ inch rounds 2 Japanese eggplants, sliced into ½ inch disks 2 tablespoons olive oil (30ml) ½ cup smoked almonds, roughly chopped (125ml) ½ cup crumbled goat cheese (125ml) Salt and pepper to taste Preheat one side of the barbeque to 370°F/187°C or medium high and the other side to 300° F/149°C or medium. Place the cut squash and eggplant on a large metal tray. Drizzle evenly with olive oil and season with salt and pepper.

Oil the grill.

Place squash on the 300ºF/187ºC preheated side. Cook for approximately 3 minutes per side or until lightly charred to a golden brown colour. Remove from grill, cover with foil to keep warm.

Place eggplant on 370ºF/150ºC side. Cook for approximately 1 minute per side or until dark char marks are achieved. Remove from grill and add to tray of cooked squash.

Place vegetables on a serving tray and sprinkle with cheese and chopped smoked almonds.

Yield: 6 servings
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SMOKED RASPBERRY CORNISH HENS Marinade 4 Cornish game hens 1- 1.5 pounds (500 –750 g) 1 cup red raspberries (250ml) ½ cup rice wine vinegar (125ml) 1 tablespoon white sugar (15ml) The juice of 2 limes 3 cloves garlic, crushed 3 tablespoons chopped fresh mint (45ml) ¾ cup olive oil (190ml) Salt and pepper to taste Stuffing 4 stalks of celery 2 small white onions 2 lemons sliced thin ½ cup mint leaves (125 ml) Salt and pepper to taste Butcher twine

4 cups mesquite wood chips (3 cups soaked in cool water for 1 hour) (1 litre)

Rinse game hens under cold water and pat dry.

In a medium bowl combine marinade ingredients until well combined.

Reserve ½ cup of this marinade for basting later.

Place the game hens in 2 large resealable bags. Divide marinade between 2 baggies and toss to coat.

Place in the refrigerator to marinate for 4 hours.

Chop onions and celery into small ½ inch (8 mm) pieces. Slice lemons thin and place in a bowl.

Remove hens from marinade and pat dry. Season the cavity and outside of the bird with salt and pepper.

Stuff the cavity of the hens equally with onions, celery, sliced lemons and the fresh mint leaves.

Truss the hens securely with butcher twine.

To make smoke pouch, squeeze excess water from the previously soaked chips. Divide chips over 2 pieces of aluminium foil, add dry chips and mix well. Fold the foil up to make 2 sealed packages. Using a fork poke several holes into the pouch on both sides.

Preheat barbeque to 400º F/204ºC on one side of grill. Remove grate.

Place the smoke pouch directly over high heat source and close the lid.

Once smoke is achieved reduce temperature to 225ºF/107º C.

Oil grill.

Place hens over indirect heat and close lid. The hens will take 1.5 – 2 hours. Change the smoke pouch half way threw cooking time. At that time baste the hens with reserved raspberry marinade. When hens have 10 minutes cooking time left, baste again. Remove hens from the barbeque and place on a tray.

Loosely cover with aluminium foil and let rest 10 minutes before serving.

Yield: 4 servings
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