We cannot count on getting good weather for our summer. After a long day try a sizzling feast of meat, fish and vegetarian dishes, cooked on the barbecued, and served with a cool glass of wine or beer. Here’s just a few suggestioms to get you in the mood enjoy.!!
Can be served hot or cold, the traditional woodern sticks are essential allowing guests to pick their food up easily.
Soak sticks in cold water for about 4 hrs.you will need about 12-16 sticks.
INGREDIENTS: 8 skinned chicken- breast fillets, ½ tsp chillies, ¼ tsp cumin, chopped fresh corriander, ½ jar of peanut butter,tsp of olive oil/
METHOD: mix above ingrediants together in a bowl, add salt pepper and ¼ tsp of chopped garlic. Placed chicken pieces lengthways, cook on barbecue for 10 to 15 mins, turning them ay intervals, check meat is cooked thorooughly before serving.
Fresh fish steaks, marniated with white wine, garlic olive oil, tarragon. bay leaves and the grated rind of fresh lime - leave for 1 hr.
Gentle lift out fish steaks, lightly add a little oil place on the babecue and cook for a few minutes on each side. Serve with minty new potatoes and fesh seasonal vegetables.
Slice the top of the peppers, remove seeds and fill with chopped tomates. Finely dice cougettes, onions and aubergnines, laying each in between freshly chopped herbs. Replace the top of pepper lightly oil and seasoned with salt and pepper. Cover with tin foil and place on a gentle heat for approx’ 15 - 20 minutes
* Chef soup of the day served with freshly baked roll.
* Fresh salmon terrine, resting on a bed of crispy lettuce and drizzeled with a lemon & herb dressing.
* Chicken Pâté with toasted french bread, served with a fruit chuntey.
* Fresh melon with seasonal fruits drizzeled with fruit couilis.
* Proscuitto ham with rocket salad, served with a balsamic dressing amd topped with parmesan cheese.
* Warm tarlet filled with carmelised red onion topped with goats cheese,vine tomatoe on a bed of mixed leaves.
* Hot Mushrooms in a creamy sauce with toasted brioche.
(bacon garnish optional ) salad garnish.
* Roasted prime sirloin or rib of beef, with yorkshire pudding, and served with roast potatoes and a red wine jus.
* Braised lamb shoulder, served with minted mash and a rich rosemary and redcurrant jus.
* Supreme of Chicken, stuffed with smoked cheese and mushrooms. wrapped in bacon, resting on sauté pototes and served with a red wine jus.
* Freshed poached or roasted salmon, served on a bed of crushed potatoes and finished in a white wine fennel sauce
* Fresh Mediterranean vegetable tartlet, topped with goats cheese on a bed of lettuce and served with a tomato sauce.
Selection of freshly seasoned vegetables.
* Home made apple pie with fresh cream or traditional custard.
* Fresh raspberry crème brulée.
* Grand Marnier gâteau with orange sauce.
* White and dark chocolate mousse topped with a furit coulis
* Ice cream or sorbet.
* Cheeseboard comprising a mixture of traditional farm house and popular european cheeses
Port.
Freshly ground coffee with petit fours.