Family BBQ

As mentioned in my previous post, whilst my brother and his family were over from Holland we held a little family soiree - mainly because we never seem to get together enough. Whilst not everyone was able to attend at such short notice we got a pretty good turn out.

The weather was terrible - as expected, but luckily Mum & Dad found a very large marquee which was great to house most of us away from the rain.

Food wise I prepared some of my Chicken Chompers and Smokey Bacon & Tomato Tart, a wonderful wild rice salad which I will have to make again as I forgot to take any pictures of and will post the recipe for it when I do. We also had Anita's delicious marinated belly pork strips and potato salad along with three single ribs of beef which were cooked on the BBQ and turned out wonderfully rare and were a real treat.

I had also been to see Gordon the Fishmonger a few days before to order a whole salmon, when I explained that I had never poached a whole one before and the reason why I wanted it he very kindly offered to poach, skin and put it on a platter for me at no extra cost - what an absolute star he is! Hubby then spent a long while putting slices of cucumber for scales on it and adding a plethora of shell on prawns to the dish - turned out well.

I must offer my thanks to Jo, Stu's sister for bringing two homemade cakes with her - just perfect for afternoon tea before everyone left. The recipe for her light lemon soaked sponge will be on here shortly, once I have made it.

On the day of the soiree, it did chuck down with rain, but we all had so much fun, together again after so long and in some cases I had not seen family members for over 10 years that we did not even notice the weather. I was totally worn out at the end of the day, too busy chatting and making sure everyone else was fed and watered to eat to drink much myself - luckily there was enough of the beef sliced wafer thin to make a sandwich with lashings of horseradish sauce.

Chicken Chompers

We were invited round to a friends for a BBQ at the weekend and I decided to bring a faithful standby, a recipe that has served me very well for party food - Chicken Chompers. The recipe originally came from an Ainsley Harriot cook book.

4 x Skinless Chicken Breasts

1 tsp Black Peppercorns

4 x Garlic Cloves

2 tbs Coriander Leaves

1 tsp sugar

1 x Lime - Juice

1 tsp Fish Sauce - Nam Pla

1 tsp Light Soy Sauce

2 tsp Oil

Skewers soak in water

Grind the peppercorns, garlic and coriander with a pestle & mortar until a paste. Add the rest of the ingredients and blend well.

Slice the chicken breasts - I manage to get about 10 strips from each breast, depending on size, the aim is for a mouthful or two size when cooked. Add these to the marinade and leave for at least an hour.

The thread one strip each onto the skewers and either place on BBQ or I tend to cook them in a frying pan with low sides beforehand, that way although cold they are ready to take to the party.

To go wit this there is a Chili Dipping Sauce, where you heat 3 floz of red wine vinegar and 3oz of caster sugar in a saucepan until dissolved, boil and then simmer for 3 mins. Add 2 finely chopped and de-seeded chillies and a pinch of salt and leave to cool.

A lovely afternoon was had by all, with lots a varied and delicious food available, the chompers as always did not let me down and were very well received.

BBQ Rib of Beef

Sun, Sun, Sun and what better way to celebrate than to drag out the old BBQ.
So after a rather hot and
clammy day in the office I shamelessly stole this recipe from Girl Interrupted Eating. and went to enjoy the early evening in the garden. This is not so much a recipe as a different way to cook an expensive bit of meat.

I bought a lovely fat marbled rib of Beef, left it to get to room temperature before seasoning with salt and pepper. Heated up the BBQ and as usual could not wait until the coals got completely white and ashy, so I ended up putting the meat on whilst the heat was probably too fierce. There were a fair few flames as the fat dropped onto the coals so a spray of water is required to keep them under control. Keep turning the meat frequently for approx 20 minutes - if you like it rare. Then importantly remove from BBQ and cover in foil to rest for at least 20 minutes.

All the juices had poured out of the meat and it had relaxed making carving like cutting through butter. A lovely crisp caramelised outer with rare tender succulent meat in the middle - perfect.

So as not to detract from the meat, I made a simple salad similar to Girl Interrupted's of new potatoes with broad beans, half a finely chopped onion mixed with mayo and a dash of salad creme

I would like to say that we had some left for sandwiches but being the gluttons we are we guzzled the lot!!!! It was so delicious, just melted in the mouth - drool. It was a test run and I now feel happy that I could cook this for a more formal Sunday lunch.

Mustard & Marjoram Chicken BBQ

Yes, I know I am a bad person, not posting for so long. I have a pile of pictures waiting to be uploaded with a suitable amount of verbage and recipe, but it is just getting round to it that seems to be the problem, so I will start off with something nice and easy today.

Last night the garden beckoned us with it's glorious warm sunshine, the end of the working day feeling and good book and barbecue. I mooched around the fridge to see what could be thrown on and decided on two plump free range corn fed chicken breasts - perfect.

I mixed together some fresh chopped Marjoram, a crushed clove of garlic the zest of a lemon (retrospect, it should have been only half a lemon) a dollop of wholegrain Mustard around 2 heaped teaspoons and a dribble of oil to lubricate.

I eased the skin away on the breasts and pushed some of the mixture underneath, with the rest going inside the breast which I had sliced halfway through.

These were then placed skin side down on a medium BBQ for 25 mins - we have a kettle BBQ so with the lid on the chicken remains moist and tender.

Along with the chicken I made up parcels of baby courgette and baby plum tomatoes a little oil and seasoning and loosely wrapped in tin foil, these too were place on the BBQ for 20-25 mins.

The final accompaniment were some crushed new potatoes with a little butter and grated cheddar. Not bad for a summery spur of the moment dish.