Jeremy’s Ultimate BBQ Marinade with Barbecued Vegetables

1 bunch asparagus
1 red pepper, cut into large strips
6 to 8 fresh shiitake mushrooms
Small knob butter, for asparagus
Vegetable oil, for grilling

The Ultimate BBQ Marinade
10 tablespoons light soy sauce
3 to 4 tablespoons dark soy sauce
3 to 4 tablespoons sugar
2 teaspoons English mustard
1 to 2 teaspoons rice vinegar
3 cloves garlic, finely chopped
½ thumb-size piece ginger, finely chopped
2 spring onions, finely chopped
2 bird’s eye chillies, finely chopped
Large handful fresh coriander, roughly chopped
Drizzle sesame oil

PREPARATION

1. In a large bowl combine light soy sauce, dark soy sauce and sugar. Stir until the sugar begins to dissolve.
2. Add English mustard and rice vinegar and mix thoroughly.
3. Stir in garlic, ginger, spring onion and bird’s eye chillies.
4. Add chopped coriander including the stalks. Finish with a drizzle of sesame oil and mix well. Allow to sit for at least 30 minutes if time allows.
5. Toss asparagus in a few spoonfuls of marinade and add a small knob of butter. Place in a foil tray or boat to cook gently over indirect heat.

COOKING

1. Lightly coat red pepper strips in marinade and grill over medium heat, turning occasionally until lightly charred but still vibrant.
2. Thread shiitake mushrooms onto soaked bamboo skewers. Spoon marinade over and place in a foil tray to cook gently before finishing directly over the coals.
3. Once vegetables are softened, move them briefly over direct heat to develop light charring and caramelisation. Turn frequently to prevent burning.
4. Spoon over extra marinade from the foil trays just before serving.

School of Wok Tips

• Manage your charcoal by creating indirect and direct heat zones.
• Do not overload with marinade initially as sugar burns quickly.
• Finish vegetables over direct heat only once they are mostly cooked.
• Use foil trays to control caramelisation before charring.

FAQs

Can I use this marinade for meat?
Yes? It works brilliantly with chicken thighs, pork belly or skewered beef.

Why use both light and dark soy sauce?
Light soy provides saltiness while dark soy deepens colour and caramelisation.

Can I make the marinade in advance?
Yes? It improves in flavour if left overnight in the fridge.