Monday, April 26, 2010
OH SO BRITISH. It's BBQ season
The way we embrace barbecues is like the way that we all strip off as soon as there is a slither of sunshine. In true British style, we've had 3 BBQs this week. It's ridiculous. The first one this week was freezing, and we had to pile on jumpers in the dark to grill our ribs. But it's super fun too. The marinading has got off to a good start - Raf's best at this, as he relishes pestling and squirting and putting in a bit of everything: CORIANDER SEEDS, STAR ANISE, KETCHUP, SOY SAUCE, CUMIN, GRATED GINGER, A SCOTCH BONNET. The Lot!
And the perfect accompaniment to a BBQ is a nice hard salad. I've been playing around with the combinations, but Saturday's salad was a mix of: WHITE CABBAGE, SPRING ONION, CHINESE PEAR, MINT, CORIANDER AND DEEP FRIED SHALLOTS. And the icing on the cake was having Alice in the garden with us. We devoured, and then practically keeled over. Roll on summer fun.
Oh, and I can highly recommend popping on a few long peppers. Put them on first, and they will gradually caramelise and soften. When they are charred, move to the side of the grill to keep warm. When you are ready to eat, remove the peppers with the other BBQ spoils, slip their skins off, and serve with a bit of Balsamic vinegar, and some chopped Marjoram.