The first barbecue of 2016

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Whilst April was a washout, May has seen some far nicer weather – particularly at the weekends! So it was time to dust off the bbq and our outdoor cooking skills and try cooking and eating outside once more.

While Ryan fired up the bbq, I turned my hand to the indoor preparation. We decided to begin the 2016 barbecue season with posh hot dogs, so I put some rolls in the oven to bake – this week’s choice was the Paul Hollywood 6 Ready To Bake Poppy & Sesame seeded crusty rolls (ours came from Ocado, where they’re currently £1.50 for 6).


Frying onions in butter and dill

Then I chopped an onion, and popped it into one of our aluminium mess tins with some butter and dill.


Blanched sea beet, squeezed dry

And blanched some sea beet, a perennial green very much like perpetual spinach or small chard, which is currently taking over the garden. Blanched and squeezed dry, the plan was to cook it in Mediterranean style, with garlic, olive oil and a squeeze of lemon at the end.

Nice cold cider

Pouring a couple of glasses of nice cold cider was the last of the prep work. Phew! Our current choice is Stowford’s. I originally bought 4 cans to cook with as it’s very reasonably priced, but it turns out to be very nice to drink as well 🙂


Starting dinner on the BBQ

Ryan started cooking….


Road Kill Grill seasoning

The chipolatas came from Abel & Cole. This year we’ve started buying one of their meat & fish boxes along with our veg box once a fortnight. It’s very high quality, organic meat, and we’re enjoying finding different things than we would normally buy. It has expanded our culinary horizons no end. Half of the sausages were seasoned with Road Kill Grill from the garden centre; half were left plain.


Dinner on the BBQ

There was some cooking with the lid on…


BBQ'd sausages

Which led to perfectly cooked sausages and lovely sweet, buttery onions.


Side dishes - fried onions and sea beet

The sea beet ended up a little overdone – too much heat, I think. But it was still edible, and there are plenty of leaves left on the plant for further experiments!

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Author: Emma

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