*****I've spent the last few weeks struck down by cryptosporidium - so not up to eating, and trying to avoid cooking. This is a post I've had waiting to finish for awhile, and I'm making the pear, haloumi, sage and bacon wraps tonight.*****
My husband and I have lots of lovely friends and last Christmas we were particularly excited to see two friends back from three years overseas. There was challenging conversation, great news, gossip, laughs and yummy food.
I have one long standing BBQ favourite - a Nigella Lawson recipe. Basically you marinate the meat AFTER cooking - and the flavour is amazing. The best thing is that it uses beef rump steak, which isn't that expensive, but the way in which you cook it means that you have tender, garlicky/ lemony beef that goes nicely over rice or a salad.
I researched Christmas recipes intensively last year - I like to make old favourites each year (which is why we did the Nigella turkey brine and had new potatoes) but I figure I'll never learn anything making the same recipes. So I got together all the Christmas magazines and researched recipes. My new favourite Christmas BBQ dish (and one we have eaten at least fortnightly all summer is) pear, haloumi and sage streaky bacon wraps. I saw this in the December Women's Weekly. It is a Jo Seager recipe, you can probably guess the process from the description! The pear goes all deliciously soft and the haloumi heats beautifully. I will post about making haloumi later on - it is my new favourite cheese, and very easy to make.
A few years ago I came across a recipe for Macerated Fruit Salad. I made it one rainy Christmas with fruit my in-laws brought with them from up North. This was the first year though that summer has been hot enough where I live to pull off this dessert at Christmas time. I like this because it tastes like very, very fresh fruit salad - familiar, but special.
Macerated fruit salad
One punnet of strawberries, hulled and quartered
One punnet of strawberries, hulled.
Four nectarines, stoned and thinly sliced
One cup red grapes, halved
Juice of two oranges
Two TBSP caster sugar
One TBSP vanilla syrup
Mix together and chill for a couple of hours before serving.