Kitchen Monkey

24 June 2008

Credit crunch Bar-b-q !

The aroma of freshly lit bar-b-q’s fills the air as we all head outside to eat alfresco.

Trying to find something to feed some hungry guests but still have time to mingle the bar-b always manages to suit as long as the weather plays its part.

For a quick and simple bar-b-q idea try our favourite (that is besides kitchenmonkey’s fantastic finger food selections ideal for any party)

Sardines in a peppercorn crust:
8 large sardines, 1 teaspoon of peppercorns, a small bunch of fresh dill, 1 clove of garlic, 2 lemons, salt, 3 tablespoons of olive oil, 8 small springs of rosemary and crisp little gem lettuces and watercress to serve.

If your sardines are unprepared you will need to cut along the belly with kitchen scissors’ and take out the insides. Rinse the fish inside and out and gently rub off the scales with your fingers. Then dry the sardines on kitchen paper.
Crush the peppercorns with a pestle & mortar (or a rolling pin), rinse, dry and chop the dill, peel and crush the garlic and place all of these in a dish, then finely grate one of the lemons into the dish aswell after washing any wax from the skin of the lemon. Add some salt and the olive oil to the bowl and mix. Now rinse the rosemary and place a spring inside each of the sardine’s then coat each sardine both sides in the mixture and leave them to marinade for about 10minutes. Then tread each sardine length ways on to a skewer and grill for 3 minutes on your bar-b-q. To serve with a wedge of lemon and lettuce and watercress spooning over any leftover mixture over the sardines and enjoy.

Dessert has to be Honeyed Fruit Kebabs:
1 firm Williams pear, 1 slightly under-ripe banana, 2 fresh pineapple rings, 8 large but firm strawberries, 1 small star fruit, cream to serve, 1 lime, 2 tablespoons of runny honey and 2 tablespoons of hazelnut or walnut oil.

Finely grate the lime rind into a large bowl, squeeze the lime juice and add to the dish along with the honey and nut oil, mix together. Prepare your fruit, rinse, dry, core and quarter the pear then slice again, peel the banana and cut into big slices halve the pineapple rings, rinse, and hull and dry the strawberries, rinse and dry the star fruit cutting off each end and cut into 4 thick slices adding them to the marinade you have just prepared. Put this on one side. Thread the fruit onto 4 skewers so the fruit lines flat, place on the bar-b-q and brush with marinade and grill for 3 minutes brush again with marinade and grill for a further 2 minutes turn and repeat until the fruit is golden brown and serve them with cream of course.

So sit back with your favourite tipple and enjoy!

Send me your recipes to info@kitchenmonkey.co.uk