I love summer and I love cooking. Cooking for 13 is quite a challenge. BBQs make it all so simple.
Olives, Galletti, salami
Mushroom and pepper cream sauce.
Simple lettuce and tomato salad
Couscous salad with peppers, tomatoes
Strawberry and Orange surprise
Firstly I bought fresh (not frozen) meat. The meat marinated all day. I use a special marinate for my meats but it’s pretty simple:
whole pepper corns
finely chopped garlic
Mix all these together. I have not included measurements because it really depends on how much meat you have. Basically you need to cover the meat.
Tip: the wine you use does make a difference!
Place you meat into containers and completely drench and cover the meat.
Leave in the fridge for a day but take it out of the fridge at least 1-2 hours before you cook the meat. I like the meat to be room temperature before I cook it.
On a hot, but not highly flaming BBQ place you steaks. Depending on the thickness of your meat you will need to calculate how long they need to cook for. I was turning mine over every five minutes. I cooked for a total of 20 minutes, because my steaks were pretty thick and most of my guest prefer meat well done. Ever time i turned the meat over I could wet the meat with my marinate that I left aside.
pkt of cooking cream
Lightly fry onion, once clear, add mushrooms and partially cover with white wine. One mushrooms are tender, add meat marinate and let bubble/ferment. Once this happens remove off the heat and add cream. Mix in well and set aside.
Do not refrigerate. Keep warm and reheat before serving.
Prep time: 10 minutes
Cut bread in slices but don’t cut right through. Melt butter in microwave. Finely chop up garlic and parsley and add to melted butter.
Place bread diagonally on the foil and with a spoon drizzle and shove garlic pieces into the cut slices.
Wrap in foil and put aside.
Cook garlic bread in a pre-heated oven about 15 minutes before guests arrive. Uncover the garlic bread for the last 3 minutes so that the top gets crunchy.
Prep time: 10 minutes
Firstly prepare the couscous in a large bowl. Cover the couscous with boiling water, use a little olive oil in the mix to keep it loose. Let it cool outside the fridge. Remember with couscous you need to use equal parts of couscous to water.
In the meantime, chop up your onion, tomatoes, and green peppers in small cubes and mix into the couscous mixture. Add a touch of paprika, pepper and season with chives.
Place in fridge
shred lettuce and wedge tomatoes and your done. Place in the fridge.
If you want to be more creative you can add cucumber and chickpeas to this salad.
Prep time: 20 minutes
Finely shred lettuce and cabbage, grate carrot. Add mayonnaise to mixture so that all ingredients are lightly covered in mayo.
Tip: watch your fingers when grating hard objects!
prep time: 15 minutes
Cut beans in half. Get a large fry pan, melt a decent amount of butter, you need to have enough to coat your beans. Once melted add garlic and let it fry lightly, then add beans and toss regularly. Beans shouldn’t be fried for very long so that they remain crunchy.
Let cool and put into fridge.
Punnet of strawberries
Cut strawberries in quarters and wedge orange segments and cut in cubes. Cover in orange juice. Sprinkle with finely chopped mint. Add a half teaspoon of nutmeg, a couple of drops of vanilla essence and if you want to you can add some caster sugar.