Certain foods need to be nurtured when it comes to temperature and time. Sure not all ingredients are strong enough to take on the burn, but here are a few that will survive to tell the tale. For hot TV action, check out Food Safari Fire Thursdays at 8pm on SBS and jump online here.
Source: Tumblr
1. Marshmallows
Given the choice between toasted or fresh, everyone is in agreement that toasted is the way to go, right? Marshmallows have that nostalgic, by-the-campfire feel, so double yay! Light a bonfire (safely, of course) and sing your scout songs while charring that 'mallow. Remember that gooey centre will only get better with a blackened outer. Why not try making your own honey and orange marshmallows!
Source: Alan Benson
2. Cheese
Okay, to be a bit more specific here, we're talking lasagna, baked pasta, pizza and the-ultimate-cheese-toastie kind of cheese. You know, when one crispy little corner makes you grateful you made that whole dish.
3. Toast
When you order your toast and it comes out half-done, do you feel a little cheated? We sure do. Toast is all about the crunchy crumbs-flying-everywhere experience.
4. Eggplant
Whether you're trying to practice your baba ganoush skills or roasting whole eggplants for the family, charring the skins is a great idea. Like Mr Marshmallow, the eggplant's middle will remain soft and fleshy. An added bonus? Peeling these purple veges will be super easy.
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5. Caramel
Burnt caramel is all the rage right now... and for good reason. Rich, smoky and bittersweet, the treat comes from taking your caramel to slightly scary "Is this ruined?!?" levels. Who would have thought that burning is a skill! Want a little smoky caramel ice-cream in your life? Here you go!
Source: Benito Martin
6. Butter
When taken to searing temperatures, this household staple develops a rich, nuttty flavour profile. Burning butter will make those cakes, biscuits and muffins even tastier and take your pumpkin tortellini to a whole new happy place.
Source: Alan Benson
7. Pineapple
Blackened pineapple is pure genius! Charring will take the acidic edge off and you can turn this fruit into a fantastic salsa or use in a caramelised pineapple salad with spicy peanut dressing. Hello summer!
8. Brussel sprouts
They mightn't be the sexiest vegetables alive, but Brussel sprouts are on-trend in chef circles. (Sydneysiders: see Porteño). The best way to produce full flavours and crispiness is to pop these green spheres into the oven or atop coals. Trust us, even the sprout haters will rate.
9. Onions
Remember the old school barbecue? Sausage and roll with sauce, mustard and crispy, slightly blackened onions? Well you can bring back that nostalgic feel with this caramelised balsamic onion tarte Tatin. It’s a little bit fancier than a snag on white bread, but we love it all the same.
10. Miso
Ever baked miso paste? The extreme heat lets this Japanese staple unleash its sweet and savoury flavour profiles. You can use this paste on almost anything — salads, pancakes and even ice-cream sundaes. Yes, we said it, ice-cream! This miso butterscotch sundae comes from Milk Bar’s Christina Tosi, so you KNOW it’s going to be good.
Source: Milk Bar Life
Okay, so Maeve O'Meara isn't an ingredient, but this talented TV presenter can totally take the burn! In her new series Food Safari Fire, Maeve meets up with some of Australia's best chefs, home cooks and barbecue nuts on a search for fabulous, flame-grilled dishes. Get the recipes here and tune in Thursdays at 8pm on SBS.
Find our barbecue recipes here for all your charring and grilling needs.
Food Safari Fire with Maeve O'Meara Source: Food Safari Fire
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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
