Tuesday, November 13, 2012

Wood fire BBQ

It seems that whenever the temperature in Chch hits the 20's the smoky smell of charcoal, sausages and onions dispurse their way down the streets. So on this rare and beautiful occasion the Muirson Manor decided to join in on the festivities. Only thing missing was the BBQ. Hence . . . this

Assemble the bricks under and around the tray, then build a teepee style fire inside the tray and get it roaring. Place the coals in there at this point or if you just sticking with wood get some biggones in there and let them burn down.
If you have a rosemary plant or bay tree place a few sprigs on top of the fire before placing the oven tray on there. The smokingly delicious possibilities are endless, mushrooms/kebabs/steak/lamb

Along with the mouth watering bbq'ed morsels was a colourful display of springs goodness. Pea and mint salad, northern african couscous and fresh mesclun salad with my signature dressing. I am thinking I will call it 'Midge's Mean Vinegrette' (midge being my nickname). Its fresh, spicy and light.
Recipe's to follow
Now before you start hating on the pea's. I've never been a fan, infact I've been more anti pea than anything, but when I saw the very few materials on hand for the nights salad's. I decided that on this occasion, Pea's would be yum. not at all mushy or flavourless.

Minted Pea Salad

serves 6
1/2 bag of frozen pea's
1 handle of fresh mint
2 cloves of garlic finely grated
3 Tbsp of olive oil
Blanch the pea's and then toss remaining ingredients through. Refrigerate for a couple hours until needed. Crisp, tasty and simple

1.Bring water to a boil.
2. Add frozen peas and allow to boil for about 1 minute.
3. Drain peas and immediately immerse them in a bowl of ice water.
4. Allow peas to completely cool.

Midge's Mean Vinegrette

1 Part balsamic vinegar (white or black)
3 Parts Olive oil
1 Part Lemon juice
1 medium garlic clove finely grated (max 2-3)
small handful of herbs from the garden if available. Mint/Coriander/Basil are awesome.

Combine all and shake well. Best served on.... Your favorite salad combo or just Mesclun mix.

Wherever you are and whatever you are doing I hope you are having a blast. Enjoying creation, the best food on hand and the beautiful company you are blessed to have
Love Al x

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