A: Meat and 2 veg.

It’s always nice to have family visit. I find entertaining family a far more relaxed affair than when friends come around. Someone’s always keen to do the dishes and clean up after and you don’t feel too bad letting them do so! Most importantly, when they’re halfway around the world most of the year it’s just really, really good seeing them every so often– the food only makes it better!

30 degrees (that’s celsius, to you northern hemisphered dwellers)+ sunny+ blue skies= BARBECUE!!!!!

We were given a beautiful barbecue by R and GFM for our wedding, and are keen to use it every chance we get. Yesterday was just perfect for a sunset dinner on the balcony, and that’s just what we did.

Stopped by Dubrovnik butchers (featured here for all the wrong reasons) on my way home from work for the all-important sausages, then decided to add a touch of Asia for my homesick Aunt as I marinated the chicken wings and porterhouse steaks.

Don't forget to chuck as much of the marinade on the meat when you cook it. WASTE NOTHING!

Thai-style marinade (enough for 1 kg of chicken wings)

Blend/grind:

2 stalks of lemongrass, hard bits trimmed off and discarded

Zest of 2 limes

4 cloves garlic

5cm knob of ginger, peeled

2 large red chillies

4 tbsp palm sugar

Add The juice from 2 limes and 3 tbsp fish sauce and blend till reasonably smooth. Marinade chicken for 30-60 minutes (the combination of the lime juice and lemongrass will cook the chicken quite quickly and toughen it if you leave it for too long). Cook on the barbecue or in the oven at 180C for 20-30 minutes.

The sesame seeds crisp up and add a nice texture to the thinly-sliced steak.

Korean style marinade

Combine:

3 heaped tbsp Korean hot bean paste (see below)

3 tbsp Shaoxing rice wine

1 tbsp dark soya sauce

1 tbsp oyster sauce

1 tsp sesame seed oil

2 tbsp sesame seeds

Marinade beef for 2-3 hours before cooking.

I love this stuff. Hot, sweet, salty all at once. A great addition to stir fries and marinades.

Korean hot bean paste: I love this stuff. Hot, sweet, salty all at once. A great addition to stir fries and marinades.

Man did a good job cooking up the meat, as men do. He even made a decent effort plating up this carnivorous feast!

Gordon Ramsay, eat your heart out!

Got meat?

Made a couple of salads to accompany this heart-stopping platter.

Warm potato salad

As the salad doesn't contain mayonaise, it actually makes for a decent late-night raid through the fridge or even a morning-after brunch addition!

As the salad doesn't contain mayonnaise, it actually makes for a decent late-night raid through the fridge, or even a morning-after lunch addition.

I do this one a lot. It’s really easy and comprises of dijon mustard, extra virgin olive oil, lemon juice, salt and pepper, and whatever herbs you can get your hands on. I opted for chervil, parsley, dill and spring onion. Chop it up, toss wamed potatoes in the mix and voila!

Not so good as a leftover, although the pumpkin on its own makes for great eating!

Not so good as a leftover, although the pumpkin on its own makes for great eating!

I use Jamie Oliver’s recipe for spicy pumpkin from his first book and simply toss the hot pumpkin through spinach and snow pea sprouts for a really hearty side-dish.

Good food, great company and fine weather. Every weekend should unfold like this one!

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One Response to “A: Meat and 2 veg.”

  1. Yeah, they have bad graphics but good sossies.

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