Eddington’s three-course barbecue for six
Recipes supplied by James Eddington, Eddington’s of Exeter Casual Fine Dining 527 Main St, Exeter. (519) 235-3030 or http://www.eddingtons.ca
Lake Huron Whitefish and Tomato Parcels
Wrap whitefish in foil before barbecuing. Serve unopened parcels and wait for your guests to appreciate the wonderful aroma that greets them!
butter, for greasing
6 skinless fillets of whitefish
6 fresh tomatoes
6 green onions
2 tbsp olive oil
1 tbsp lemon juice
1 tsp sugar
whole or chopped herbs: dill, cilantro and parsley
Butter 6 large sheets of foil. Lay each whitefish fillet on a sheet of foil. Cut each tomato into 6 wedges and pile them on top of whitefish. Scatter onions over the tomatoes. Whisk together the oil, lemon juice and sugar and drizzle over top. Finally, add your fresh herbs to each parcel. Close parcel, securing seams well, then cook over medium~high heat for 8- 10 minutes, turning parcels occasionally.
Let sit for approximately 2 minutes and serve sealed.
Grilled Vegetable Platter
A meal in itself; ideal to serve to vegetarians or with any BBQ entree.
6 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp fresh thyme leaves
1 large red onion , sliced into 6 rounds
12 baby beets , stems trimmed to 1 Inch, and ½ lengthways
3 small zucchini, quartered lengthwise
3 baby eggplants, quartered lengthwise
salt and pepper to taste
4 tbsp freshly grated Parmesan cheese
2 tbsp chopped fresh parsley
Put the oil, vinegar and thyme into a large bowl and whisk lightly. Add onion and beets; toss well. With a slotted spoon, lift them out and spread on a hinged wired BBQ rack. Add remaining vegetables to bowl and toss well. Use a slotted spoon and lift them into a second hinged rack. Lightly season both sides of vegetables with salt and pepper. Cook over medium heat (on BBQ) turning occasionally. Allow onion mixture 8-10 min. on each side and zucchini mixture 6 min. per side. Pour vegetables onto decorative platter, and sprinkle with Parmesan cheese and serve immediately.
Glazed Pineapple with Coconut Rum Cream
1 pineapple, skin and core removed, cut into 6 thick slices
6 tbsp butter, melted
confectioner’s sugar, to taste
1 1/4 cups heavy cream
2 tsp coconut liqueur or coconut rum
2 tsp dark rum
Brush pineapple on all sides with the melted butter. Lightly dust with sugar. Put the cream into a bowl and stir in sugar to taste. Add the liqueur and rum. Lightly whip to smooth peaks. Cover and chill until required. Cook pineapple over medium heat on BBQ for approximately 2-1/2 minutes per side, until glazed and slightly scorched.
Serve with flavored cream.
Tip: If you do not have coconut liqueur, simply use coconut milk/cream with a splash of brandy.