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Ceps with Herbs  

 

Veg  HT  BBQ   ACC  20mins plus chilling

  

 

Serves  4      Hot  Vegetarian   Vegetable   Accompaniment   Barbecue  Gluten Wheat Free  Eggless

                          

 

Ingredients:

   8 Medium to large Ceps

   75g/3oz Butter, softened

   1 tbsp Freshly chopped Parsley

   1 teasp Freshly chopped Oregano

   1 tbsp Lemon Juice

   Salt and Pepper

   Olive Oil

  

Instructions

  

1. In a mixing bowl, mix together the butter, herbs, lemon juice salt and pepper.

  

2. Divide into eight and roll each portion into a ball. Cover and refrigerate.

 

3. Remove the the stems from the Ceps and retain for use in another recipe.

 

4. Lightly slash the underside of the caps. Drizzle a little oil over the Ceps and place on a close meshed rack over medium coals. Cook for a few minutes until just tender.

 

5. To serve - transfer to a heated serving platter and place a ball of herb butter on each cap. Serve immediately.

 

Main equipment required to make this Recipe

 

Mixing Bowl

Sharp knife

 

Key techniques required to make this Recipe

Drizzle - To drip a liquid substance, such as a sauce or dressing, over food usually in a semi fluid motion
 

Tips, Options and Substitutions

 

Substitute the oregano with marjoram

Use other large capped mushrooms

 

 

Related Recipes and Information

  Barbecue Starters Recipes  |  Barbecue Main Course Recipes  |  BBQ Side Dishes  |   Barbecue Dessert Recipes  | 

A Guide to BBQ Equipment  |  Barbecue General  Cooking Times for Fish, Poultry, Meat, Vegetables and Fruit  |  Barbecue Cooking, Planning and Safety tips

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