BBQ
Chargrilled Red Onions with Pomegranate Molasses, Parsley & Sumac
Enjoy sweet, sour and smoky onions with the intense flavours of pomegranate and sumac.
This recipe comes from the Field kitchen fire cookery demo, where guests learn how to create flavoursome, fire-cooked dishes with fresh veg picked from the Riverford Farm and our kitchen garden. BBQs aren’t only the home of steaks and sausages; fresh veg can be just as happy above or within a pile of glowing embers. When you cook veg over fire flavours intensify, surfaces caramelise and edges get irresistibly crisp and charred.
Ingredients
- 8 red onions
- 1 bunch parsley, roughly chopped
- 1 tbsp sumac
- 100ml pomegranate molasses
- 25ml red wine vinegar
- 100ml good quality olive oil
- juice of 1 lemon
- 1 tsp caster sugar
- salt and pepper to taste
Method
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Step 1
Half the onions (skin on - this allows the top side of the onion to lightly steam) and place cut side down onto the hottest point of your grill. Check the onions after about 5+ minutes and once the flat side of the onion is completely burnt, remove from the grill and into a bowl. Once the onion is cool enough to handle, remove the skin and roughly break away the onion petals.
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Step 2
Add all of the other ingredients to the bowl of warm onions, allow to marinade for a short period then serve.