September 12th, 2013
Last week we had a heatwave followed by rain – this week Autumn arrived with cooler temperatures and more rain. It’s a good job I invited Audrey and Fiona over for a last chance barbecue while it was still warm!
I was inspired by Natalia at Hot Cheap & Easy to add slices of lemon to the vegetable skewers – actually I was mistaken, what I thought were slices of lemon at first glance turned out to be yellow squash, but I decided to try it anyway…
Always soak the skewers for an hour or two to stop them burning. Mine contained fabulous cherry tomatoes, green peppers and yellow courgettes from Martin the farmer. The lemon and mushrooms came from the greengrocer across the street. I poured a little olive oil on the kebabs with a squirt of lemon and a sprinkle of salt and pepper an hour before cooking. A couple of slices of lemon on each kebab did add extra lemon flavour and they caramelised nicely – I’ll do it again next time.
I rubbed a cornfed spatchcocked chicken (also from Theobalds) with Jerk Seasoning and left it in the fridge for 24 hours before barbecuing. Jerk Seasoning is typical of Jamaican cuisine and can be applied to meat as a dry rub, or wet marinade – it usually contains: bay leaves, black pepper, brown sugar, cinnamon, cloves, coriander, garlic, ginger, lime juice and zest, nutmeg, pimento (allspice), salt, scallions, scotch bonnet peppers and thyme. You can mix your own Jerk Seasoning or buy it in shops, preprepared.
Cook the chicken over moderate coals until the skin has blackened and the juices run clear – probably about an hour. Do be careful that it has cooked all the way through.
Missing from the pictures, is a delicious Greek salad that Fiona made (with feta, cucumber, olives and tomato) and a potato salad that I made (with new potatoes, chopped hard boiled eggs, mayonnaise, English mustard powder, chopped spring onions and a clove of diced raw garlic).
We drank a few bottles of chilled rosé – the favourite of the day was Viña Albali Tempranillo Rosado.