Wednesday, 12 June 2013


Asparagus cooked to perfection was one of the dishes I served along with the BBQ last Sunday.  Cook the fresh asparagus in salted water for 4 minutes. Rinse in cold water and place in a serving dish. Top with parmesan shaving and basil leaves and pour a little of the same dressing as for the potatoes (see below).

Here are some of the things I made to go with the BBQued chicken (marinate etc next week, off on girly holiday tomorrow morning! Coleslaw was one of them. Shred finely one small white cabbage, 4 big carrots and 1 white onion. Sprinkle with a lot of salt and mix in a colander. Let the salt extract some of the water in the ingredients, squeeze the cabbage mixture and mix with about 300 ml of mayonnaise and 2 tablespoons of french mustard. Season with garlic infused olive oir, salt and pepper.

New Potatoe Salad. Boil the potatoes with skin on. Mix a dressing with 200 ml olive oil, juice from one lemon, 2 chopped garlic cloves, 1 tablespoon of honey, salt and pepper and a tablespoon of cold water. Shake the dressing. Top the potatoes with rocket and parmesan shavings. Serve tepid!

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