2 baby gem lettuces
1ltr water
100g maldon
Charcoal emulsion (see recipe below)
Cheese (we use Hafod cheddar)
Chives, chopped
3 free range egg yolk
20g dijon mustard
30g roast garlic puree (see recipe below)
20g sriracha
10ml chardonnay vinegar
300ml charcoal oil (see recipe below)
3g maldon salt
1kg sunflower oil
100g charcoal
1 bulb garlic
Little Kasai Konro Grill with Stainless Steel Frame
Sumi Bincho Charcoal (10kg Box)
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