CHARRED SPRING ONION AND SESAME-CHILE BUTTER
Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.
Provided by Andrew Knowlton
Categories Bon Appétit Condiment/Spread Condiment Butter Green Onion/Scallion Summer Chile Pepper
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Prepare a grill for medium-high heat. Toss onions with oil on a rimmed baking sheet; season with salt and black pepper. Grill until lightly charred and wilted, about 3 minutes (extra-large bulbs will take a little longer). Let cool; finely chop.
- Mix onions, shichimi togarashi, and red pepper flakes into butter in a small bowl; season with salt and black pepper.
- Do Ahead
- Butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
WHOLE CORN ON THE GRILL
How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.
Provided by Andrew Knowlton
Categories Bon Appétit Corn Grill Butter Summer Green Onion/Scallion Sesame Chile Pepper Side Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 2
Steps:
- Prepare a grill for medium heat. Grill corn, rotating occasionally, until husks are blackened (some will flake and fall off) and kernels are tender with some browned and charred spots, 25-35 minutes.
- Let corn cool slightly, then shuck. Serve with Charred Spring Onion and Sesame-Chile Butter.
CHARRED SPRING ONIONS
This incredibly easy and healthy side dish makes a delicious addition to a barbecue feast, with plenty of smoky flavour
Provided by James Martin
Categories Side dish
Time 17m
Number Of Ingredients 1
Steps:
- If your barbecue hasn't already been heated, light and heat until the ashes turn grey, or heat a griddle pan. Wash the spring onions and pat dry. Trim off the ends, then place the onions directly on the barbecue or in a hot griddle pan.
- When the spring onions have softened and blackened, take off the heat and move to a hot spot on the barbecue top to keep warm before serving.
Nutrition Facts : Calories 9 calories, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
CHARRED SPRING ONIONS & TERIYAKI TOFU
Rustle up this teriyaki tofu served with wholegrain rice in just 30 minutes. Easy and low in fat, this vegetarian dish is perfect for busy weeknights
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Cook the rice according to pack instructions. Pour the soy sauce, mirin, ginger and honey into a small saucepan and add 50ml water. Bring to a simmer and cook for around 5 mins or until slightly thickened. Remove from the heat and set aside until needed.
- If your tofu doesn't feel very firm, you'll need to press it. To do this, wrap the block of tofu in a few layers of kitchen paper, then weigh it down with a heavy pan or tray for 10-15 mins - the longer you press it, the firmer it will be. Cut the tofu into thick slices.
- Heat a griddle pan over high heat and lightly brush the tofu and spring onions with the oil. Griddle the tofu and spring onion until deep char lines appear on both sides (around 4 mins each side) - you may have to do this in batches depending on the size of your griddle pan.
- Divide the cooked rice between two plates, top with the tofu and spring onion, then drizzle with the teriyaki sauce. Garnish with the sesame seeds and sliced red chilli, if using.
Nutrition Facts : Calories 507 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 3.5 milligram of sodium
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- Prepare a grill for medium-high heat. Toss onions with oil on a rimmed baking sheet; season with salt and black pepper. Grill until lightly charred and wilted, about 3 minutes (extra-large bulbs will take a little longer). Let cool; finely chop.
- Mix onions, shichimi togarashi, and red pepper flakes into butter in a small bowl; season with salt and black pepper.
- Do Ahead: Butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
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