Grilled chestnuts. A mug of hot chocolate. Perfectly cooked winter game and some seasonal veg parcels on the side. If #Hibernot was a menu, this is what might look like.
#Hibernot is Land Rover’s initiative encouraging us to get out into the open air this winter – and for food lovers, a winter barbecue is the perfect way to start.
Land Rover will be hosting its own #Hibernot winter barbecue – the perfect inspiration for a #Hibernot barbie in your back garden. So here are 10 great winter food ideas to try.
Winter game
Winter is game season, so it’s a great time of the year to enjoy grilled wild venison steaks – which are not only cheaper than fillet steak, but more interesting too. Cooking on a budget? Opt for venison sausages instead.
Seasonal veg parcels
Few cooking methods are as good for root vegetables as the barbecue. Slice and combine with olive oil, thyme, rosemary and parsley before wrapping tightly in a foil parcel. Add directly to the embers and leave to cook for half an hour.
Grilled gooey cheese
Halloumi isn’t the only cheese that works well on the barbecue. Do like they do in France and wrap a seasonal soft cheese, like Vacherin, in foil before adding it to embers. Once it softens, use your root veg for dunking.
Skewered sprouts
A sprout is for winter – not just for Christmas. Forget boiling them: try them skewered with olive oil, minced garlic, smoked paprika, salt and pepper. Cook for around five minutes on either side, until lightly charred.
Spicy oysters
Oysters are at their best during months containing the letter R, making them perfect for a winter’s barbie. Try them New Orleans style, placed flat side down over a hot grill until their shells pop open. Discard the top shell and slurp them down with hot sauce; you don’t even have to shuck.
Roast fennel salad
For a simple hot salad, toss sliced fennel and red onion in olive oil and lightly char over the barbecue. Dress with crushed garlic, finely chopped basil and parsley and a small amount of freshly squeezed orange juice.
Toasted marshmallows
This one’s easy, right? Just be sure not to deviate from a few tried and tested rules. First, skewer them on hardwood skewers (metal skewers impart no flavour, and those made from evergreen wood release an acrid sap). To make sure as much of the surface is charred, only pierce one marshmallow at a time. For a gooey middle and crispy charred outer, hold above the flames (not in them) and rotate constantly. Leave to cool for 30 seconds. Repeat.
Cinnamon-roasted pears
This is a more wintry take on the classic chocolate banana boat. Simply halve a pear, scoop out its core and combine with a small amount of butter, cinnamon sugar, chopped pecan nuts and chocolate. Wrap in foil and cook in glowing embers for 20 minutes.
Grilled chestnuts
Cut a small X in the shell of the chestnut (to prevent them from exploding), rinse well and place them directly on to the grill. Cook for around 15 minutes, turning as you go. Remove from the grill and leave to cool slightly. Crack open the shells and pull out the sweet, buttery meat.
Whole chicken – with soda can
It is possible to cook a whole chicken on the barbecue – with tender meat and golden, crackly skin. Rub the chicken with a winter marinade of your choice. Open a can of soda and drink or share half of it. Insert the can into the chicken’s cavity, place on to the barbecue, then roast for around an hour and a half; as the chicken cooks the steam from the soda will cook the inside of the chicken, making it extra juicy. Remove the can before serving.
For more #Hibernot adventures, see Hibernot.co.uk
