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SMOKED ONIONS Place 1 handful of wood chips (if cooking on a gas grill or all if using a charcoal gril 18418q1616s l) in water to soak for 30 minutes. Peel and quarter onions keeping the root end intact. Drizzle the onion quarters with oil. |
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Prepare the barbecue for indirect grilling. Preheat the grill to high heat
on one side.
Build smoke pouch. If using a gas grill, squeeze the excess water from the wood
chips and place in the center of a large piece of foil. Add the dry chips and
mix. Close the foil around the chips sealing the package. Using a fork, poke
holes in both sides of the package. Place directly over high heat source of the
grill, close the lid and wait for smoke.
If using charcoal, squeeze the excess water from the chips and sprinkle the
chips directly into the fire bed.
When smoke starts to billow out, reduce the heat, quickly lift the lid, oil the
grill and place the onions on the cool side of the barbecue. Close the lid and
leave to smoke for 1 hour.
Serve with dressing.
Dressing
¼ cup of fresh cilantro, chopped (60ml)
½ cup of fresh parsley, chopped (125ml)
10 fresh basil leaves
3 anchovy fillets
2 teaspoons of capers (10ml)
2 tablespoons of the caper brine (30ml)
4 tablespoons of red wine vinegar (60ml)
1/3 cup of olive oil (75ml)
Place cilantro, parsley, and basil in blender and blitz. Continue to blend and
gradually add anchovy fillets, capers, brine, and vinegar. Add oil last in a
slow stream until you reach the desired thickness.
Place the dressing in the fridge for a minimum of 30 minutes. Bring the
dressing back to room temperature before drizzling over the smoked onions.
Yield: 6 servings
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