Video Demonstrations of Recipes from Never-ending Summer
Monday, November 9th, 2009These are just the thing when you want a substantial and scrumptious nibble watch them disappear! Serve hot, wrapped in lettuce leaves, with a smattering of fresh herbs, sliced chilli and a splash of sweet chilli sauce.
These are great for brunch or as an accompaniment to fish or bacon.
These are a little messy to eat as finger-food, but they’re so good that nobody minds the dribbles! Serve them on plates as a starter, or cut them in half or into thirds to serve with drinks.
Pizza on the barbecue – if you don’t have a pizza oven, this is the way to go. You’ll get a crispier base browning it on the barbecue grill than cooking it in the oven. If you want to make meatless pizzas, substitute grilled artichokes for the chorizo or sausages.
Bread is a great addition to a salad, especially if its crunchy. It may not be authentic to toast the bread for this Lebanese salad, but it tastes so much nicer! Extend the salad by adding canned or barbecued fresh tuna or other barbecued fish or chicken fillets.
This is a cheats Semifreddo (theres no gelatine used) but the texture of the little turned-out desserts is velvety and smooth. And, yes, they wobble just as they should (like a young womans breasts).
This Syrian walnut and roasted red pepper dip is utterly delicious. Serve it as a dip with hot puffy pita breads at the start of a barbecue gathering, or to accompany barbecued chicken or lamb dishes.
The briny taste of green olives goes well with avocado oil and is offset with the sweet taste of tomatoes and peppery anise flavor basil. The kebabs can be skewered several hours ahead. Serve them with crusty bread and a rocket salad.
Lamb and aubergine is a legendary combination think moussaka but its even better with the tang of tomatoes and punch of garlic and lemon. Lamb backstraps arent cheap (theyre a prime cut), but in a salad like this, a little goes a long way.
