Beware of the BBQ

The Final Frontier (Mission Edition) 
Most of us love BBQ'ed food. It is also fun to have your friends round for a relaxed BBQ dinner. But barbecueing can pose a risk to your health.

According to a study of the The American Institute for Cancer Research, eating grilled/barbecued meat, poultry or seafood exposes us to carcinogens called heterocyclic amines (HCAs). These substances form on foods as they cook on the BBQ or under the high heat of the grill, whether or not char is formed. And when fat drips onto the heat source, it creates flare-ups and smoke that then deposits on the food another group of carcinogens, called polycyclic aromatic hydrocarbons (PAHs).

A simple way to avoid these carcinogens and still enjoy grilled meats is to put them under wraps. Placing poultry, fish, or meats into foil packets before putting them on the BBQ avoids the problem. In addition, the food gets the flavourful aura of grilling, especially if you leave the top loosely sealed, but it won't char the food. 
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Cabbage with Smoked Bacon

The Girl Who Kicked the Hornet's Nest
Ingredients:

1 savoy cabbage
salt and freshly ground white pepper
150g smoked streaky bacon, cut into fine strips
1 tbsp unsalted butter
2 tsp caraway seeds, crushed


How to prepare:

Cut the stem off the cabbage, and remove the coarse outer leaves. Halve the cabbage, cut out the cores and chop each half finely into 3mm/1/8in thick slices. Wash in lots of water, drain well and reserve.

Bring 2 litres of water to a full boil with 30g of salt,boil the shredded cabbage for 5 minutes. Refresh in cold water, drain and reserve.

In a large pan, sweat the bacon in the butter for 2 minutes. Add the cabbage and crushed caraway seeds, and stir together. Cover and cook for a further 5 minutes. Season to taste and serve.
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