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.

4 comments:

  1. This made me giggle - just a small glimmer of summer and the barbies, bad summer clothes and paddling pools are out in abundance!

    Even our local butchers were at it. They fired up the barby on the street with the finest bangers on Northfields Avenue to entice us all in to stock up on Saturday - and boy we did!! The queue was around the block!

    Love your idea about the peppers - defo going to give that a whirl if the weather holds out ;-)

    Going to be trying that pea, feta, mint and olive oil dip you suggested to me in the Selfridges Q+A for our weekend picnic.

    Katie xxx

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  2. AWW thanks katie, and nice to 'meet' you again! is stewed your co? xxx

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  3. It's that time of year again - barbecue season. While you pull out your barbecue and dust off the cover, get it in shape for the months ahead.

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  4. Hi Rosie
    the dip went down a treat at the picnic and made me look totally gourmet - result!

    Stewed is my friend Alan's business but I'm helping him out with it.

    Katie x

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