Monday, November 24, 2008

Chef Jules' most unusual Barbecue

Hello Friends,

Had my first barbecue of the season yesterday, not quite summer yet, and was forecast to rain. But, as I already had it in my mind, I went ahead anyway. I cleaned up my barbecue and fired it up, and got the embers glowing nicely. I have to say, it always envokes a reaction, usually laughter, especially when I ring the bell on the top, but it works really well as you can raise and lower the cooking surface, thereby controlling the temperature.

Friends and family enjoyed kebabs of red and orange capsicum, cubed lamb shoulder, and fresh bay leaves drizzled with garlic, olive oil and a touch of balsamic vinegar. A really meaty pork spare rib which I had marinated in soy sauce, garlic, honey and worcester sauce, both nicely chargrilled, just before it poured down. Accompanied by fresh artichokes which I combined with some cos lettuce, watercress, and tomatoes, and of course drizzled with extra virgin olive oil.

By the way I have renewed my padi open water certifcate after 23 years of dormancy. Being involved in Dive Planet  has encouraged me to pursue diving again.
So looking forward to fresh crayfish (lobster), scallops, mussels, and hopefully some abalone as well.
Ciao for now.

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