Brined & BBQ’d Lettuce | Recipe by sousvidetools.com

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.

1. To make brine, bring water and salt to the boil and whisk to dissolve. Chill
2. Cut lettuce in half and wash to remove and dirt
3. Submerge lettuce in brine for 10 minutes
4. Remove lettuce from brine, gently squeeze to remove excess water and dry on kitchen paper
5. Brush cut side in oil and bbq this side over a high heat until well charred
6. Drizzle with charcoal emulsion and grate over a generous quantity of cheese
7. Garnish with chopped chives

Charcoal Emulsion

1. Whisk egg yolk, mustard, garlic puree, sriracha, vinegar and salt in a bowl
2. Using a jug, slowly stream in oil, whisking continuously, until a thick emulsion is formed
3. Adjust seasoning as necessary

Charcoal oil

1. Light charcoal with a small quantity of natural firelighters
2. Place oil in deep, heavy bottomed pan
3. 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.
4. Cover with tin foil and allow to cool completely (approx 3-4hrs)
5. Pass of charcoal using a sieve, then pass oil through a double layer of muslin cloth to clarify further

Roast garlic puree

1. Wrap garlic in foil and roast at 150c. for 40 minutes
2. Remove from the oven and allow to cool
3. Remove bottom of the bulb with a serrated knife and squeeze out pureed garlic, being careful not to include any of the skin
4. Transfer garlic puree to a bowl and beat until homogenous