BRINED & BBQ’D LETTUCE

Method

Brining vegetables is a great technique to use when direct grilling. The lettuce retains lots of moisture allowing you to achieve a nice dark colour on the gem heart. Courgettes and aubergines also work really well being brined and then cooked on the BBQ.

To make brine, bring water and salt to the boil and whisk to dissolve. Chill

Cut lettuce in half and wash to remove and dirt

Submerge lettuce in brine for 10 minutes

Remove lettuce from brine, gently squeeze to remove excess water and dry on kitchen paper

Brush cut side in oil and bbq this side over a high heat until well charred

Drizzle with charcoal emulsion and grate over a generous quantity of cheese

Garnish with chopped chives

Charcoal Emulsion

Whisk egg yolk, mustard, garlic puree, sriracha, vinegar and salt in a bowl

Using a jug, slowly stream in oil, whisking continuously, until a thick emulsion is formed

Adjust seasoning as necessary

Charcoal oil

Light charcoal with a small quantity of natural firelighters

Place oil in deep, heavy bottomed pan

When the charcoal is at its hottest point, before it has turned to ash, lift carefully with a pair of tongues and drop in the pan of oil.

Cover with tin foil and allow to cool completely (approx 3-4hrs)

Pass of charcoal using a sieve, then pass oil through a double layer of muslin cloth to clarify further

Roast garlic puree

Wrap garlic in foil and roast at 150c. for 40 minutes

Remove from the oven and allow to cool

Remove bottom of the bulb with a serrated knife and squeeze out pureed garlic, being careful not to include any of the skin

Transfer garlic puree to a bowl and beat until homogenous