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Barbecue Season

April 19, 2011 by Inez No Comments »

After the glorious weather of the weekend it is clear that summer is here and it’s officially time to embrace the new season.  Here are some receipe’s which go perfectly with barbecued foods.  I particularly enjoy sitting down to a barbecue with a range of lovely fresh salads rather then tubs of Coleslaw and potato salad from Tesco. Barbecue’s however can sometimes be looked down upon as a meal which is just slapped on the barbie often burger meat and poor quality sausages and steak, often served with little to no salad.  However being Australian and using our Weber for the majority of the year we have perfected the art of barbecueing and the foods we serve with it, and it certainly doesn’t involve poor quality meat and pre made salads from Tesco.


Thai Rice Salad 

Ingredients:

  • 4 cups cooked long-grain white rice, such as Thai jasmine rice
  • 1 cup fresh papaya or fresh/canned pineapple, cut into small pieces
  • 100g of fresh prawns 
  • 1/2 can of corn or 1 fresh corn with the corn taken off the cob
  • 1/2 cup dry roasted cashews, left whole or lightly chopped
  • 3 spring onions, sliced
  • 1 cup fresh coriander, lightly chopped
  • 1/2 cup fresh basil, lightly chopped
  • 1 fresh red chili, deseeded and cut into thin strips, OR 1/2 red bell pepper, diced
  • 1 handful of fresh mint diced

DRESSING:

  • 1/2 cup good quality coconut milk
  • 2 Tbsp. fish sauce
  • 1 Tbsp. soy sauce
  • 2 cloves garlic, minced
  • juice of 1/2 a lime (about 2 Tbsp.)
  • 1-2 tsp. sugar (to taste)
  • 1/2 to 1 tsp. (or more) cayenne pepper (to taste)
  • Preparation:

    Combine the salad dressing ingrediens into a bowl ensuring that you taste test, add lime or sugar depending on your taste. Cook the rice and place in a bowl and add the remaining salad ingredients and stir the dressing through. Serve warm or cold.

    Roasted Pumpkin and Feta Salad

    1.2kg pumpkin butternut or sweet potato is fine
    1 tablespoon of extra virgin olive oil
    Salt and pepper, to taste
    2 garlic cloves, unpeeled
    2 tablespoons of balsamic vinegar
    t tablespoon of sesame oil
    1 tablespoon honey
    about 5 loosely filled cups baby spinach leaves and Rocket
    1/2 cup of toasted pine nuts
    100g feta cheese

    Preheat oven to 220 degrees Celsius (190 degrees Celsius fan-forced). If you are not using a fan-forced oven, move the oven rack to the middle shelf position.
    Cut the pumpkin slices into small bite size pieces remove the seeds and skins
    Place pumpkin pieces on a large baking tray, drizzle with one tablespoon of oil and toss to coat. Spread pumpkin out in a single layer on the tray and sprinkle with salt and pepper.
    Cut a small amount off the end of each garlic clove (this helps prevent the garlic from bursting out of its skin when roasting) and put garlic on the tray with the pumpkin. 
    Bake pumpkin and garlic for 20 minutes. Remove tray from oven and set garlic aside to cool. Turn the pumpkin pieces over and return to oven. Continue cooking pumpkin for about 15-25 minutes, until lightly browned and tender when tested with the point of a knife. Allow pumpkin to cool to room temperature.
    Arrange spinach leaves, pumpkin and nuts on a serving platter. Shake the dressing and pour over the salad. Crumble feta over the salad and serve immediately.

    Dressing
    Dice the garlic. Place garlic, balsamic vinegar, olive oil, honey, salt and pepper in a bowl and stir so it’s combined

    Unfortunately finding a wine to pair with a barbeque is a little bit tricky, often barbecue’s are a mixure of meat, chicken, or fish etc. However in my oppinion a white wine would be the safest bet.  Both of the above recipe’s have a lot of ingredents with quite stong flavours  ie fresh herbs, fish sauce, pumpkin, balsamic so a wine with a bit of body would be ideal.  In this case the Anselmi Capitel Croce would be my choice. AnselmiAnselmi Capitel Croce 2004 is based in the Veneto region in Northern Italy.  The climate is quite cold however not quite as cold as Trentino Alto Adige which is just North of Veneto.   The Anselmi Capitel Croce is made 100% from the Garganega grape which is a local indigenous grape from this area.  The Capitel Croce is aged in barrique for 8 months, then further aged in the bottle for 9 months.  Not only this but it is also aged on it’s lees.  Ageing a wine on it’s lees gives it much more body and flavour and adds complexity.  
    The vinification methods of this wine are reflected in the flavours of the Capitel Croce with it having a good body with flavours of stone fruits, in particular lovely  notes of peach, apple and a certain creaminess.   It is dry and complex with a long finish.

    Enjoy!!

    Inez O’Shea
    “A Taste of Italy”

     

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