Well, we’re drifting closer towards a third of the way to our target of 30 barbecues this year. As I write this, it’s my birthday (hooray!) and I received (amongst many other things) a Weber barbecuing cookbook, and a charcoal chimney (more on that soon). This particular barbecue was a couple of days ago, and took the form of “whatever is left in the kitchen plus some salmon and steak” 😉
Glorious! Hot day, cooling down slightly, with lashings of sunshine.
Fairly simple fare, with a few added extras. We’re trying to cut back on carbs, but you can’t have a burger without a bun, can you?
Anyway, we had a couple of lamb and mint burgers going spare, and a bit of left over chicken in the fridge. Couple those with some salmon steaks from the freezer, and a lil’ piece of steak, and now you’re talking. (Now I mention it, that sounds like a lot of meat. Oh well, we went for a long walk afterwards. And had salad with it. That balances out, right?)
I decided to experiment a little with the steak. The Argentinians (food geniuses that they are) came up with Chimichurri Sauce eons ago. It’s a sharp, slightly spicy parsley-based sauce which cuts through the richness of meat like rump steak, and through the oiliness of fish like salmon or mackerel. It needs to be prepared well in advance (about a day before), and left to mingle in the fridge. I served the meat with the sauce on top of it. Yum.