Of course, having wheeled the Weber out of the shed and tasted the smokey lamb, we've got the taste for it. A boneless chicken, marinated in rosemary and sundried tomatoes and such (bought that way) was the next sacrificial lamb, so to speak. Artichoke fritters, and a tub of buckwheat and 4-bean salad on the side.
Friday, 27 March 2009
Second barbecue of Spring
Of course, having wheeled the Weber out of the shed and tasted the smokey lamb, we've got the taste for it. A boneless chicken, marinated in rosemary and sundried tomatoes and such (bought that way) was the next sacrificial lamb, so to speak. Artichoke fritters, and a tub of buckwheat and 4-bean salad on the side.
don't you love your weber grill? mine makes me so happy :)
ReplyDeleteLovely FC!! I don't think I have ever reached such bbq-ing heights. I have to wrestle the tongs off my dad to get anything other than burtn sausages!
ReplyDeletehow is the salad flavoured? I'm trying to imagine the taste.
ReplyDeleteHeather - we do, best invention!
ReplyDeleteHH - this is why you marry a South African! They really know their barbecues.
Mother - like a tabbouli: mint, lemon, olive oil and a little bit of chilli.
Lol! I will keep that in mind FC!!
ReplyDeleteI'm being a wimp and waiting till it gets just a bit warmer before I wheel out the barbecue.
ReplyDeleteThe chicken sounds delicious though, way better than the usual sausages and burgers.
HH - or I could just ask Paul to give lessons?
ReplyDeleteSam - the chicken was good, but a sausage cooked on charcoal is food for the gods.