“More recipes!”, I hear you cry? Why, sure. This is something that I’ve been doing for a long time, which works just as well in an oven. I actually poached a similar recipe from Jez some nine or so years ago, and made it my own (thanks Jez).
The idea is that you put some cherry tomatoes (or mushrooms) in a tight little foil bag, and steam the whole thing on the barbecue with some garlic. It’s bloody good, I’ll tell you.
|For Garlic Tomatoes||For Garlic Mushrooms|
This couldn’t really be much simpler. But first, you need to make a foil bag. You’ll need about a metre of aluminium kitchen foil. Fold it in half (vertically) and then in half again. Now, with the open edges, fold in about a centimetre each side, twice. You should end up with an open bag/pouch that is 2-ply.
Okay, so that was hard to describe. Put your ingredients of choice in – all of them, then seal the open end of the bag in the same way as the sides. Shake gently. Put on a warm part of the barbecue (best not the searing hot part) and leave for 20 minutes or so. The tomatoes (/mushrooms) will have taken on a lovely flavour, and should have released a lot of juice, with broken skin, if they’re done.
P.S.: you can equally do this in a conventional oven – just make the bag in the same way, and cook at 180 celsius for about 20 minutes. The tomatoes go really well with chicken, fish and pork. Yum.