More single portions

So, here are some more single portions of fruit and veg; disclaimer as normal.

The one pound coin you see in some pictures is there to give an idea of scale.

This is two portions, probably, after cleaning.  So, one stuffed pepper half is one portion even before you add in the onion and the mushrooms, which you would if you, say, chopped up some streaky bacon and fried it slowly so that all the fat came out and then used that fat to fry a small onion and some finely chopped mushrooms (and garlic) and then added some couscous that had been simmered in boiling stock as per the instructions on the packet and some blue cheese and perhaps some walnuts or goats cheese and finely chopped sun dried tomatoes and then mixed it all up and packed the mixture into the cleaned half-shells of pepper which had previous been painted with olive oil and roasted at 200 C for twenty minutes, and then put them back into the oven for another twenty minutes to half an hour although these times are, as always, pretty fictional.

One red, on-the-vine five seconds previously rather large roast red tomato.  I said roast rather than red, because I was thinking of roasting this and its three friends (six portions altogether I believe) with about a head of garlic, broken into individual cloves but not peeled,  for about 40 minutes at a lower heat - say 160 or 140 (your oven temperatures will vary).  I'll toss the quartered tomatoes and the garlic cloves in about a tablespoon of olive oil and a tablespoon of balsamic vinegar, some sea salt and coarsely ground pepper before putting them in the roasting tin and drizzling any juices left in the mixing bowl over them.

And then, when the tomato skins are beginning to char and some of the juices caramelise, I'll put everything in a bowl and let it cool before squeezing the roast garlic out of the skins and in with the roasted charred tomatoes.  And then I'll fry an onion, a finely chopped stick of celery and a carrot in some oil in a large saucepan until the onion is caramelising, add 500 mL of chicken stock and the tomato and garlic mixture and let it simmer for half an hour; then I'll puree everything and eat it with a bread roll.  And there you have at least four helpings of vegetables by the strict count and more like nine by the vegetable-matter count. This is the best soup in the world, by the way, and strangely, resembles Heinz tomato soup more closely than I care to analyse.  You can add some thyme as well.

Going to eat these with CREAM.  Going to eat these now!  Only I'm going to eat TWO helpings.

The coin adds 10g so that's one helping there.  It's basically half a punnet.

98 g.  It's a carrot.   It's a medium sized carrot. You'll basically lose about 10 g cleaning it and topping and tailing it. You basically need, probably, around 5 - 6 of these to make the carrot and garlic soup with cashew nuts, chilli and lime.  I'm just saying.

A head of chicory.  You know what?  I have no fucking idea what to do with this.  I'm told they're bitter.  I've just got my veg box.  Can you tell?

A head of spring greens, which is a proper cabbage and not one of your prissy, dandified court versions such as savoy or, you know, red.  This is a proper working class cabbage, full of lust, iron and maggots.

It's a bit manky on the outside, so when I took those four leaves off, I was left with around 120 g.  I'll take a sharp knife and excise the white ribs from these remaing leaves, piling the deskeletonised corpses  onto each other until the supplicants remaining on the stem are unformed and whimsical; I'll shred the piles of leaves into 1 - 2 mm strips with that same sharp knife and plunge the shards into boiling water for two minutes, decant, and drain in a colander.  Then I''ll warm a tablespoon of olive oil and a couple of minced or finely chopped cloves of garlic (and perhaps a chilli) over a very low heat in the same saucepan for five minutes, turn the heat up slightly and toss the drained blanched leaves in the garlicky oil.  Proper food. Proper bloody food

How much is one portion of fruit and veg?

It's been a long time.  Sorry.

In the news recently: the idea that eating more fruit and vegetables may cut stroke risk.  Well, duh.

On the back of that came an increase in the recommended number of servings of fruit and veg a day - from five to seven (1) (2).  Panic all over my friends lists and around me: "We find it hard enough with five!" etc., etc.

Which got me to wondering how much exactly is one serving of fruit and veg?

The answer is 80g.  The recommendation of five originally was so that people would ingest the 400 g of soluble-fibre-containing* fruit and vegetable matter.

So, in the interests of SCIENCE, I decided to take some photographs of what 80g of various fruits and veg looked like.  None of these pictures actually shows 80g as sometimes it's hard to find one-of-something small enough to fit the 80g criteria. Still, it's interesting.

You get four portions of strawberries in a punnet.

This will be slightly less once the woody ends are cut off, but I'd say that you get around two portions of asparagus in a bunch.

Need to eat these.  This is about a quarter of a punnet of mushrooms.

This weighs 112 g - it's a very small leek and will probably be about one portion when the ends are trimmed.  A big leek might be three - four portions.

Also need to eat this - but it's a smallish courgette.

This is a fairly large orange, and in the end, I juiced it and used the juice to macerate the strawberries (the whole punnet) with some unrefined cane sugar, ginger and pepper (If I'd had some amaretto or gin, I'd have added that as well).   Juice doesn't really count (see footnote).  If I were eating this, though, I reckon it would be about three portions.

More of these as I remember.  The killer, it seems, is having to have five *different* fruit and veg a day.

**This is why fruit juice doesn't count and is actually worse for you than Satan's STDs.

Korean-style beef and cabbage stir-fry

This uses a basic stir fry method, but includes shredded cabbage rather than noodles or bean sprouts.  It also includes leeks (which are absolutely brilliant in combination with many of the far-eastern flavour sets, especially when the recipe includes chilli).  It's incredibly tasty and relatively low fat.  Most of the ingredients are things you'll probably have anyway, but one ingredient - Szechuan Pepper - is a bit more unusual, and well worth finding.  Try the usual Asian cookery stores, and they'll sometimes have it in in a particularly cosmopolitan Tesco. You can leave the Szechuan pepper out, too, but the dish will lack a particular dimension. Rice wine may also be hard to come by; but you can substitute dry sherry for that, if you really can't find it.

Ingredients (for two servings)

The basic food ingredients are shown on the right.  These are:

• one leek
• one sirloin steak or similar.  I started making this with the steaks I found in the dead-food section at Tesco, and it's an excellent use of not very nice-to-look-at steak.
• one chilli - this should actually be 'some chilli'.  It all depends on how hot you want it.  The chilli has a fruity hotness, which is nice, but you'll have other ingredients to add heat as well.  I took all the seeds out of this chilli to reduce the heat from it.  You could also use three quarters of a teaspoon of chilli flakes, but be careful, because a jar of chilli flakes usually includes the hotter seeds.
• one bunch of spring onions - actually, the amount shown here is a rather large bunch. You could manage with smaller
• A few garlic cloves, but go for more than you'd think, rather than less.
• Fresh ginger - the amount shown is rather a large amount, being more than a 'thumbs worth' - you could go with less; about a thumb's worth is good.
• Corn oil.

As well, for a marinade, you'll need:

• Light soy sauce
• Chinese five spice powder
• Chinese rice wine or chinese cooking wine.  As stated above, you can substitute dry sherry, and (although I haven't done it) I reckon that a strong, cloudy cider might well do a good job here.
• Szechuan pepper
• cornflour
• 200 ml of a good, strong beef stock.  I dissolve one beef Oxo cube into 200 ml of hot water, and that's fine.  
• Pepper and salt

Preparation

You need to prep the beef and then let it marinade for at least half an hour.  I haven't tried marinading this overnight, but I expect that you could do that, if you wanted, in a fridge.

First, trim all the fat and sinews from the beef, and then cut it into very thin strips, about 1 - 2 mm thick, across the grain.

The first picture here shows the process of cutting the beef into thin strips.








This second picture shows how many strips of beef you can expect from one sirloin.











Put the beef into a bowl and add the ginger, grated (make sure you add all the ginger juice that comes out in the grating, as well), the finely chopped chilli, the garlic, grated, and a good shake (about a rounded teaspoon) of five-spice power.  You could add pepper and salt at this stage if you want, but be careful with the salt as the soy sauce and stock are potentially very salty.

Into a separate bowl, measure out two tablespoons of light soy sauce and one tablespoon of rice wine.  You also need to measure out one teaspoon of cornflour.

Measure out a few of the Szechuan peppers - about half a teaspoon - and put them into the pounded bit of a mortar and pestle.  The Szechuan pepper adds a numbing heat which is quite different to the heat from the chilli.  Grind them down roughly with the pounding bit of the mortar and pestle, and add those to the beef, ginger, garlic and chilli mixture. 

Add the liquid  to the beef-garlic-chilli-ginger bowl and mix well, so that every strip of beef is coated with the spices and ginger and garlic mix, then add the cornflour and mix some more so that that is well-distributed, as well.  The cornflour is there to thicken the sauce at the end of cooking; you don't have to put it in at this stage. You could add the cornflour to the mixture just before you fry the beef, but this way it seems to soak up all the juices in the marinade while the beef is marinading, and that's good.  I think.

 

Cover the bowl with clingfilm and set it aside while you prep the vegetables.

 

Chop the cabbage into fine shreds, about a centimeter in width. (I have also made this recipe using the tough outer leaves of a cabbage instead of the sweeter, inner part - and the irony, bitter taste of those outside leaves was very very acceptable).  I used about half - two thirds of the cabbage shown at the top.

Chop the leeks and the spring onions.






Place a wok over medium-high heat and add a splash of flavourless cooking oil (corn, or peanut).  When the oil is hot, add the beef strips.  You'll find that the cornflour and chilli-garlic-ginger mix has soaked up most of the liquid.  Don't throw any left-over liquid away.  Keep stirring and turning until all of the beef strips are browned.

Then, add the prepped vegetables with the vegetables that take the longest to cook being added first.  In this case, the order will be leeks, then cabbage, leaving the spring onions until the end (spring onions needing hardly any cooking at all).  Keep stirring and turning - the leeks will need a good five minutes more than the cabbage.  As the cabbage starts to wilt, add any juices left in the bowl as well as the 200 ml of beef stock to the pan.  Keep stirring and turning over the heat, as the beef stock thickens with the cornflour and the juices from the marinade.  This will take a couple of minutes. 

About a minute before the end, add the spring onions.

I like to put the rice on so that it starts simmering just before starting the wok part of this recipe, so that the rice and the stir-fry are finished at about the same time.  You could probably also serve this with noodles.  This is more than enough for two and could serve two and a half, at a pinch.  For seasoning, use dark soy sauce.

I've also cooked this recipe and added toasted almonds at the end, and although they were nice, they weren't really necessary.  For me, the surprise in this recipe is the cabbage - it goes perfectly with the other flavours and makes a really good base to carry the beef, chilli, garlic and ginger. If I was going to make this recipe for a vegetarian I think I'd marinate tofu in the mixture above, then fry the marinade without the tofu, adding the vegetables as above and then adding the tofu to heat through at the end (I'd also use vegetable stock).

Roast carrot and garlic soup with cashew nuts, chilli and lime

That's a terribly complicated title for a very simple recipe. It tastes like the BEST THING IN THE WORLD.

What you need for this to serve three to four people

Ingredients:

• some carrots - about 500 g or 1 lb would be good (see note below).  I think organic carrots taste far better, but YMMV.
• Some garlic - say, one clove for each carrot or about eight cloves for 500 g.
• One chilli or chillies of an appropriate strength, fresh or dried.  You can use powdered or flaked chilli if you wish
• One lime
• About 150 - 250 g of cashew nuts, not roasted
• 800 mL of good chicken stock; you can probably substitute vegetable stock if you want this to be vegan.
• Olive Oil
• salt and pepper.

When I was cooking this so that I could take pictures, I found fewer carrots in the fridge than I remembered having, and this number of carrots (shown in the picture) made around two healthy servings.  I think that this is around 250 g of carrots, but for three to four servings, use about twice as many as are shown in this picture:

(My phone lens has steamed up taking pictures of food, so these pictures aren't great, sorry).

 

Method

 

Preheat an oven to around 200 °C.  A fan oven could be slighty lower, and I believe that the gas oven equivalent to 200 °C is around Gas Mark 6. 

 

Peel your carrots and chop them into chunks. 

Pull a garlic bulb into enough separate cloves, and take the flakey, tissue-y skin off the bulbs by rubbing, leaving the tougher peel in place. 

The picture shows how much garlic I used for the four carrots above, de-tissued, but still in its skin:

 

I always use more than one clove per carrot because we're going to roast these unpeeled garlic cloves so that the inside is soft and creamy, with each clove being essentially a little sachet of roast garlic puree and absolutely delicious.  I know that I'll eat half of them before they get to the soup. 

 

Put the carrot chunks in a bowl with the unpeeled garlic cloves, add a glug of olive oil, salt and black pepper, and toss the carrot chunks and unpeeled garlic cloves into a roasting tin.  You do want the unpeeled cloves oiled.  It sounds like madness, but it makes a difference.

 

Roast the carrots for around 40- 45 minutes. 

The carrots need to be soft enough to be mashable, and are even better if beginning to char ever so slightly on the outside;  the garlic cloves need to be squashy when you press them, but not burnt. 

In my experience, the carrot can take about five to ten minutes longer than the garlic to get to the right state, so for absolute perfection, you could add the garlic cloves to the roasting tin about five to ten minutes after the carrots have been put into the oven and leave the carrots in for 45 minutes in total.  If you need to do something else and not fuss about the timing, it's absolutely fine to roast both for the slightly shorter period of time.

If you're using a fresh chilli, I'd add strips in around the same time that you add the garlic (I haven't tried this with fresh chilli yet, but you don't want it burnt to a crisp; I'd imagine that charred would be fine).




While the carrots are in the oven, make cashew nut butter.


Put your cashew nuts onto a small baking dish and stick them into the oven with the carrots for around ten to fifteen minutes.  You need to be careful not to burn them.  They should go in looking rather anemic and come out looking golden-brown.

The picture shows the cashew nuts after roasting.






Making cashew-nut butter is very simple, and totally bizarre.  You will put the cashews in a blender of some sort - I used an ordinary Kenwood Chef Mini - and grind and blend them until they turn into something like peanut butter.  The blending process seems to beat up the nuts until oil starts coming out of them.




The pictures to the right show the stages that the cashew nut crumbs go through as you blend.

 

At first the cashews make very a very fine breadcrumb texture




.After about three minutes, the fine breadcrumb texture begins to clag-up a little bit, looking like small bits of rubber, making bigger crumbs and sticking to the sides.  Keep blending and pushing the mixture down onto the blades.


 

After about seven to ten minutes, the mixture has the consistency of very dry plasticine and falls apart very easily when you try to shape it.  At this stage you need to add a very little olive oil - around a teaspoon, and blend to mix it in.  The oil instantly transforms the mixture; the more oil you add, the slacker the result.  I want to make quenelles out of these, so I'm careful to add the oil a drop at a time.
 

 

This picture shows the cashew-nut mixture after the oil has been added.  The mixture is not paler in reality but, interestingly, the shinyness of the mixture with added oil meant that more of the flash was reflected back to the camera and the whole picture became much paler as a result. I've reduced the brightness as much as I can so that you can see the texture. 

The mixture is pretty much like a smooth peanut butter, and firm enough to hold its shape when you quenelle it.

 

The carrots will probably have finished roasting by now, as well.  

 

 

Put all of the carrot chunks into a saucepan, and add the roasted garlic and the dry chilli, if you are using that. 

 

This bit is messy. Using a very sharp knife, chop off the end of one of your squashy roasted garlic cloves.  Squeeze the the soft puree inside the peel out onto the carrots in the saucepan.  Lick your fingers and repeat with the rest of the cloves.

 

When you've got as much roasted garlic into the pan as possible, use a stick blender to blend the garlic, carrot and chilli together.  Add the chicken or vegetable stock as you proceed, until you've got the consistency you want.  

 

With the amount of carrots shown in the picture at the top, I used about 400 ml of stock to get a thick soup that I could pour.

 

Reheat the soup in the saucepan, taste and add salt and pepper as necessary.

 

Place a quenelle (or spoonful, if you're in a hurry) of the cashew-nut butter into the centre of your soup dish.  Pour the hot carrot soup over the cashew nut butter and squeeze a quarter or a half of a lime onto the top of that. 

 

Don't stir the lime in - part of the joy of this soup is that not every mouthful contains the acidic lime; the lime is used as a condiment rather than an ingredient.  

 

Eat the soup with a small portion of the cashew nut butter in every spoonful - fantastic!  I like to eat it with rice cakes.

 

Green pea soup

I've been doing something like this for some time, but a friend asked me for recipes using thyme, and thyme works well here.  I started off doing this with left over veggie, but now I buy stuff specifically to make it.

Ingredients

These are terribly fluid; the method works with almost any vegetables.  I think that this particular mix of vegetables works quite well.  This will probably make 3 - 4 servings (depending on how much liquid you use).

• A 500g bag of fresh peas
• Asparagus (yes, I know.  It's not a waste of asparagus to put it in a soup, though!)
• One onion or
• One leek or both
• About 100g of smoked bacon (or half a pack)
• Olive oil 
• Chicken stock - I use the stockpots and make up to 500 mL; you could use one stock cube if you like
• A few sprigs of fresh thyme (see picture underneath)

You do need a stick blender for this (although I expect you could tip the soup into an ordinary blender).

The peas need to be podded.  This is what 500g of podded peas looks like:

And here's how much thyme to use:

You need to strip the thyme leaves from the thyme stems, but don't worry if a few soft stems are included - it all gets whizzed up at the end, anyway.

Method

• Cut the bacon rashers into 1 cm strips and put them in a cold saucepan, turning the heat on under them. 

 I do this on an electric stove that heats up slowly, so I turn it to high.  If you're using gas, I think you'd probably need to do it on a lower heat - say, medium to low.  You want the fat to come out of the bacon bits.

• When the fat has come out of the bacon bits, add a glug or two of olive oil, and add the chopped onion and / or leek. Saute until soft, stirring all the time. 

 I usually use both! I was thinking last time that it would be perfectly OK just to use the leek, though, if you have a large one.  This is sauteeing, not frying - you're just softening the alliums, and driving a bit of water off to concentrate the flavour.  It won't hurt, though, if the onions pick up brown specks.

• Add 500 mL of chicken stock and the thyme leaves, and let the mixture simmer for five minutes or so. 

• Add the chopped asparagus and peas and let the mixture simmer for another five to ten minutes.

You might want to add some more water or stock at this stage - I usually add 300 - 500 mL of water.  You need to taste if you're thinking about adding more stock, because there is a real danger of making the soup too salty.  The bacon and the chicken stock already used make it quite salty - if you're using homemade stock, though (made in the old fashioned way by boiling up the left over roast chicken carcass from Sunday), it might not be salty enough, and you'll need to add some extra salt.

You'll get something that looks like this:

It's quite thick with vegetables. 

• Use a stick blender to puree everything in the pan.  Everything.

What you will see is something that looks like this:

And that's your soup.  When I made it so that I could take pictures, I'd forgotten to get bread, so I served it with some grated hard goats cheese:

But I think it's probably best with a roll and butter.  It's even better the next day, kept in the fridge overnight and reheated.  It also freezes quite well.

Variation

I haven't done this because it seems like too much faff, but if I had the tuits, I'd take the bacon out after having fried it and before adding the onions, or some of the bacon anyway, and add the bacon bits back in at the end after pureeing the vegetables. 

More foil flavours

After the last post, a couple of people suggested different sets of flavours.  It's important to come up with the right balance of acidity and salt to cut through the potential blah-egginess of the salmon, but I've had a think.  I'll add extra flavours here as I test them out.

Salmon with rosemary in foil

Rosemary is great but you have to be careful not to add too much, to prevent the foil parcel becoming, essentially, a spa bath.  You'll also have to add extra salt.  Rosemary also needs something smooth and creamy and fatty to counteract its harsher edges; here, that's butter.

Ingredients

These are all for one serving

• somewhere between a hazlenut-sized knob of butter and a walnut-sized knob of butter.  Nearer a walnut is better, but you might have dietary considerations
• sea salt
• crushed black peppercorns
• about a tablespoon (before chopping) of fresh rosemary leaves
• a dry, lemony white wine e.g. pinotage rather than chardonnay - 50 ml
• One salmon fillet

As before, get a 30 cm^2 square of foil.  Take the knob of butter and grease the centre of the foil with about half of that; reserve the rest for later.

Put the salmon fillet on the centre of the foil, diagonally.  Put little nibbets of the rest of the knob of butter over the top of the fillet.  Scatter a good pinch of sea salt over the fillet, and a good grind or two of the pepper. 

Chop the rosemary leaves quite finely and scatter them over the top of the fillet (the 'lazy' method is simply to use a pair of scissors and snip the leaves onto the top of the fillet, but I'm not sure that this is actually less work).

Pour 50 ml of the white wine around the fillet, rather than over the fillet.  You could use a little more if you can get your silver foil to contain it.  You don't want to pour it over the top of the fillet because you want the butter to melt into the fillet and into the wine to make the sauce.

What you have should now look like this:

See the butter on top of the fillet, there?  The salt crystals have already started melting in.  You can just about see the white wine, if you squint.

Fold the corners up to make a dumpy handbag, as before, and cook as before.  You might want to let the dumpy handbag sit for fifteen minutes to half an hour before cooking to let the bruised and cut rosemary release more of its scent, and to let the salmon marinate a little bit.

Eat with boiled new potatotoes, as before.

Salmon and lime in foil

Salmon in foil

This is a method of cooking salmon that can work for one serving, or ten.  The lime part of the title refers to an unusual set of flavours - fusion, probably - that I'm using in this recipe; I might do a later post suggesting other combinations of ingredients that also work well.  The foil method is perfect for all sorts of small, chunky fillets of fish and shellfish, although different species of fish may need different times.


Ingredients

• One salmon fillet per person
• One lime per two people
• Two - three spring onions per person
• Light soy sauce.  It's important to use light soy sauce here rather than dark, for the saltiness
• Sesame oil (roast is fine - it's what I use)
• Some sort of flavourless oil, such as corn oil.

What you do

First, you heat the oven to around 200 C.  To be quite honest, you could turn it down a bit.  Salmon doesn't need very much cooking.  Put a baking tray in the oven to get hot with the oven, so that the foil parcels you are going to make are put straight onto an already-hot tray.

While the oven is heating, prepare the foil parcels by doing the following:

• Take the rind off the lime.  You can do this by using a grater, or use a dedicated lemon de-rinder.  There's a picture of one underneath.  They don't cost much and they're absolutely brilliant. Put the rind to one side.
• Squeeze the juice from the lime into a small bowl or container.  Add a tablespoon (15 ml) of light soy sauce and one teaspoon of sesame oil.  This makes enough sauce for two - three fillets; you can keep any left over in a sealed container in the fridge for a few days (probably maximum three to four days).
• Top and tail the spring onion and chop the stem into 1 cm lengths, and slice the bulb into half cm slices. 

Here's a picture of the ingredients before the spring onions are chopped.  The lemon de-rinder is shown at the right of the picture.  I bought mine from Tesco.

• Take some foil - minimum 30 cm by 30 cm. 

You should probably brush a little of the non flavoured oil onto the centre of the foil at this point, just under the place where you'll lay the salmon fillet.  I forgot to do this last time I cooked salmon like this, and a little bit of the salmon had stuck to the foil when I unfolded the foil parcels; that's the reason for brushing with oil before cooking.  You can use a pastry brush, or your fingers, to spread the oil over the foil, and you'll need less than a teaspoon of it.

• Turn the corners of the foil up so that it makes a shallow dish.   
• Put the salmon on the oiled foil, diagonally,  and add two - three tablespoons of the soy sauce mixture. 
• Scatter the shredded rind of lime on and around the salmon. 
• Scatter two to three chopped spring onions, similarly. 

You should get something that looks like this:

• Now you make a domed parcel, to seal the salmon in and allow some space for the salmon to cook in the flavoured steam provided by the lime juice, soy sauce, rind and spring onion. 

I do this by bringing up the sides and folding them over. Here:

Then I bring the ends up and fold them over, making a blunt handbag shape like this:

You need to be careful to make sure that there are no little gaps where the steam can escape. 

• Now, take the heated baking tray out of the oven and plonk the parcel onto it.

The reason for heating the tray is to stop the bottom of the salmon getting soggy, especially if you've left the skin on.  You'll probably hear the parcel hiss a little, if the baking tray is hot enough. 

You can do similar domed-parcel techniques with baking paper for all sorts of fish, especially whole fish, but I prefer foil, especially for salmon, because of the immediacy of the heat transfer - I think it makes a better skin.

• Put the salmon parcel in the oven for ten - fifteen minutes. 

In my most recent cooking of this, I left the parcel for fifteen minutes, and I think the salmon was a bit overcooked.  About 12 minutes is probably best; more if you've lowered the temperature.  This is one recipe where you need to know your own oven very well and make the appropriate adjustments.

When you open the parcel (be careful - the foil will be hot), it will look like this:

The sauce is delicious.  I've served this with boiled new potatoes, but it might also go well with noodles. Use a serving spatula to lever the salmon off the foil and put it on a plate, and then tip the foil up to spill the sauce over the salmon and whichever carbohydrate you are using.

I'm pretty certain that you could also use the cook-in-foil method on a barbecue.