Whilst April was a washout, May has seen some far nicer weather – particularly at the weekends! So it was time to dust off the bbq and our outdoor cooking skills and try cooking and eating outside once more.
While Ryan fired up the bbq, I turned my hand to the indoor preparation. We decided to begin the 2016 barbecue season with posh hot dogs, so I put some ready-to-bake rolls in the oven.
Then I chopped an onion, and popped it into one of our aluminium mess tins with some butter and dill.
And blanched some sea beet, a perennial green very much like perpetual spinach or small chard, which is currently taking over the garden. Blanched and squeezed dry, the plan was to cook it in Mediterranean style, with garlic, olive oil and a squeeze of lemon at the end.
Pouring a couple of glasses of nice cold cider was the last of the prep work. Phew! Our current choice is Stowford’s. I originally bought 4 cans to cook with as it’s very reasonably priced, but it turns out to be very nice to drink as well 🙂
Ryan started cooking….
The chipolatas came from Abel & Cole. This year we’ve started buying one of their meat & fish boxes along with our veg box once a fortnight. It’s very high quality, organic meat, and we’re enjoying finding different things than we would normally buy. It has expanded our culinary horizons no end. Half of the sausages were seasoned with Road Kill Grill from the garden centre; half were left plain.
There was some cooking with the lid on…
Which led to perfectly cooked sausages and lovely sweet, buttery onions.
The sea beet ended up a little overdone – too much heat, I think. But it was still edible, and there are plenty of leaves left on the plant for further experiments!