In honour of the season of long slow evenings, sandflies, mosquitoes, sunburn, and sand in places where it shouldn't be, we have duly broken out the barbeque and given it a run, to ...er... season it ... for the season.
Cooking here we have: Wai-ora Lamb and Mint Sausages; Gluten-Free Sausages; Homemade Gluten-Free Meat Patties; and Egg-Free, Gluten-Free Meatballs (I just did a couple of meatballs before I added the egg to make the patties, and squashed them down really tight so they didn't fall apart). 
When everything else is done - since all of the above can happily sit on the edge of the BBQ and stay warm - we drop in the steak. Hammered with the back of a knife, seasoned with freshly ground pepper and salt, crushed garlic and olive oil, and cooked as per my Perfect Steak Technique.Serve up with fresh bread and crisp green salad, sauce and a cold beer for a perfect summer evening's dining. May there be many more to come.
3 comments:
Thats funny since we're in winter in the U.S. with snow covering everything...looks good.
I was thinking the same thing - well, not about being in the US, but about the rest of it. It does look good.
Patrice - I've been looking at the photos of the snow in your chicken coop, and being quietly happy that it's summer here.
LBS - Just so you know, it was good. ;)
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