Sunday, 7 July 2013
Barbecued Paneer with chipotle marinade
This is barely a recipe, because it is so very easy, but more of an idea really. Paneer is great on the barbecue, and just because it is an Indian cheese doesn't mean you have to put Indian flavours with it - chiptotle works a treat. I prefer using paneer to halloumi, it is less melty and won't stick to your barbecue grill.
When shopping for some very important meringue nests, to make Eton Mess during the Wimbledon match (We're having a very stereotypical English summers day here...), I spotted Wahaca sauces were on offer in Waitrose, £1 a bottle.
I cut up the paneer in to four chunky pieces and then coated them in the sauce, about 1/4 of the bottle. It only sat for about 10 minutes before going on the barbecue, but this was fine. If you brush over the marinade during cooking it will boost the flavours. We barbecued the paneer for about 3-4 minutes on each side til crispy and charred. Folded up in a flatbread with some salad, it was perfect vegetarian barbecue food.
You could make your own marinade - maybe with some ketchup, oil, balsamic and chipotle in adobo. But when you are pressed for time (the Wimbledon final was an hour away) the Wahaca sauces are great - really smoky with a nice heat and richness from cocoa. I'm going back to buy the other two sauces in the range!
On a related note, I contributed to a Local Secrets article by fellow Cambridge blogger, Heidi Sladen - read more about my barbecue tips for veggies here. It's not all about dry soya burgers and vegetarian sausages!