I’ve really been rather slack with this blogging lark of late. I can see how blogs fall by the wayside. But not mine! Oh no. Here’s barbecue 25, for your viewing pleasure.
Lovely! It’s getting a little late into August now, so by the time we’re both back from work, it’s getting darker, and a little colder. But that’s never stopped us before.
Ah. Well, the food tonight was interesting. Both good and bad in places (yes that’s right folks – a bearded barbecuer failure. I’m so ashamed). On the menu there wasn’t anything particular out-of-the-ordinary:
So we’ve got… a couple of Gemma’s favourite parmesan and pancetta sausages, some Chinese Chicken legs and thighs, and some fish. Ah, the fish.
Gemma sensibly opted for a tuna steak. This was delicious – lightly doused in a bit of soy sauce, sesame oil and pepper, and cooked for 2-3 minutes per side so just a little pink remains in the middle (seriously, folks – this is the way to cook tuna steaks). However, I went for sardines. I know that they’re really good on the barbecue, so I picked a couple up from the store. I forgot to ask the fishmonger to gut them… and I didn’t do a good enough job doing so myself! Either that or the fish just wasn’t fresh enough, because some of it didn’t taste good. One of the pair of sardines was delicious with a little squeeze of lemon juice, but full of bones – alas, being sardines, there’s not much you can do.
Determined to improve on my sardine cooking ability – watch this space! That aside, though, another tasty barbecue, done!
We’re big fans of barbecued fish. Trout, salmon, sea bass… they’re all good. Salmon is a fish that can stand up to a lot of flavour, and can really benefit from it.
Two salmon fillet steaks, about 120g each
Some kitchen foil, greased with oil
1/2tsp salt, 1/4tsp freshly ground pepper
1/2tsp each of ground cumin, mustard seeds, coriander, medium curry powder and nigella (black onion) seeds. You could use any curry spice you like here – chilli powder for a little extra heat, a good garam masala would work well.
Not much to this one – sprinkle the spices over each salmon fillet, with the salt and pepper. Chill for a couple of hours, to let the flavours combine.
On the barbecue, either use a dedicated fish holder, or put the salmon on top of greased foil. This is to stop the fish sticking to your barbecue, and won’t affect the flavour at all. Cooking takes around 7 minutes. And if you don’t like the spices (as Gem doesn’t), just leave them out and cook the same way! Try it – delicious.
Anyway, our sixth barbecue was well underway. This one was just Gem and I (and of course, Rosie). As with many of our barbecues, it was somewhat impromptu.
Sunny, for a change! Cool evening.
One of our favourite things to cook on the barbecue is rump steak. In this case we went for sirloin, but I’d recommend rump – much juicier, and tender if not overcooked (note that the picture on the right does not represent cooked meat. Don’t try that at home).
Apart from a couple of sausages, we went for some salmon, which we keep having, because it’s so good on the barbecue. Gem isn’t a fan of spicy food, but I am, so I gave mine a rather nice curry-spice seasoning.
Served with a dressed salad, and some houmous. If there’s demand, I’ll post a houmous recipe which is really good. Comment if you wish!
Our fifth barbecue was the first with our friends, James, Alison, Ad (pictured, looking suave), Jay and Ross. I’m sure you’re
thinking “who cares? Move onto the food!”. Okay then.
Sunny. I’m almost getting bored of saying ‘sunny’. Soon it will be ‘thunderstorm’, I’m sure. Anyway, it was evening, and still quite warm.
We had some of the usual standard fare… rather nice chilli sausages (see right) plus tasty MattBurgers. They always go down well, they’re really cheap to prepare, and they’re full of much better stuff than some burgers you can buy.
On top of all of that, pork rib steaks (seasoned with rosemary, salt and pepper), garlic mushrooms on the barbecue (recipe soon…), and some really, really good sea bass. Done in the same way as the trout mentioned in Barbecues 1-4, it had a lovely, mild, trout-like flavour. Well recommended. (Sorry there are no pictures of that; I guess my mind was on something else).