We took the three veggie and a meat to a different level today. Unlike your classic meal, we’ve jazzed up our version and had it all cooked on our Komodo Joe. To up the ante, we smoked our pumpkin for a more intensified flavour! Oh and we had four veggies as opposed to three (why not right?) Our veggies consists of char-grilled bak choy, asparagus, pumpkin and char-grilled corn with our homemade anchovy and garlic butter spread all over the corn. The anchovy butter is to die for! If you make a batch, you can probably keep them and use it as a spread on your toast!
Here’s our simple recipe to the veggies
Bak choy and asparagus
- Season with salt and garlic
- Drizzle with olive oil
Pumpkin
- Season with smoked paprika and salt
- To smoke, place char-grilled pumpkin into a container and smoke it for 45 secs. Close lid tightly and allow the smoked flavour to penetrate the pumpkin.
Anchovy garlic butter
- Blend anchovies with a small cube of garlic butter
- Spread the butter over hot char-grilled corn
For our meat, we barbecued chicken breast marinated with turmeric and lime.
