androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

Ground Provisions with Spiced Butter - by Andi Oliver

  • People

    Serves 4

  • Prep Time

    20 min.

  • Cooking Time

    40 min.

  • Difficulty

    Medium

  • BBQ Temperature

    180

  • Method

    Steam

Ingredients
Instructions

the Ingredients

Provisions 09
  • 2 tbsp Rapeseed Oil
  • 4 Garlic Cloves, grated
  • 1 tsp Cumin Seeds
  • 2 tsp Ground Coriander
  • 2 Small Leeks, thinly sliced
  • 4 Medium Potatoes, thickly diced
  • 3 Carrots, thickly diced
  • 1/2 Small Pumpkin, thickly diced
  • 500g Spinach, stalks removed
  • Salt and freshly ground black pepper

Chilli Spiked Butter

  • 2 Red Chillies, roughly chopped
  • 1 tsp Garlic Purée
  • 1 tsp Runny Honey
  • 1 tsp Green Seasoning
  • 1 Spring Onion, roughly chopped
  • Big pinch of Sea Salt flakes, plus extra to serve
  • Couple of twists of Black Pepper
  • 125g Unsalted Butter, softened

Special Equipment

Instructions

  • Dice the vegetables into even sizes, sprinkle salt, ground garlic, cumin seeds & ground coriander across them. Lastly drizzle oil over the vegetables & mix it all together until its coats evenly. Any vegetables will work here, so make sure you use up any in your fridge that need to be cooked.
  • Set the Lumin Electric barbecue up on the Steam setting. Then pour the vegetables in to the steam tray & close the lid. Let them steam for 10 - 15mins until tender.
  • Once the vegetables are tender, transfer to a grill basket and place directly over heat & cook until caramelised. Add oil, if required.
  • Steam the spinach in the steam tray until tender. Then add & mix into the vegetables.
  • Melt 2 tablespoons of the Chilli Spiked Butter & toss through your vegetables until evenly coated.
  • Season to taste & serve warm, Enjoy!
  • To make the Chilli Spiked Butter

  • Add all the chilli butter ingredients, apart from the butter, to a blender and blitz to a smooth paste.
  • Stir the spice paste into the softened butter in a bowl until thoroughly mixed.
  • Transfer the butter to a ramekin or roll it into a sausage shape inside a piece of cling film (plastic wrap) and twist the ends to seal. Refrigerate until needed.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

Grill Academy Logo

More recipes

You May Also Like