What To Add To Your Summer Barbecue
There have been some very high temperatures around the country this week, so say goodbye to the winter foods and hello to the fresh salads, barbecued and cold meats and seafood, and excellent platters of some pretty yummy cheeses, salamis and pickled veges.
There are lots of different chutneys, relishes and savoury jellies available. Add these to your different foods to give that extra flavour. Really good with the ham that you have in the fridge over Christmas. I was approached this week by a new supplier on the national scene – Q Gardens. They had been making a range of hand crafted condiments for over 10 years, but were only available really in the Waitara & Taranaki area. Now they’ve moved to Whangamata and have increased production, without compromising the handcrafted taste of recipes refined over the years. Check out their Date Chutney and Eggplant Kassoundi , which are both great with cold meats, in sandwiches or with the platters and antipasto. Peplers have a wonderful Beetroot and Orange Relish, and Bentwood Barn have their Banana & Date Chutney – how great are they in your favourite sandwich or roll. And if you’re looking for an alternative to the old tomato sauce, Q Gardens have a divine Sweet Pepper Sauce with such intense red capsicum flavour – lovely with your patties, and so right with your cheeses. Once again keep things simply – good food with that special condiment that you enjoy.
When you’re cooking fresh fish this summer, don’t forget to add just Valere Kelp Pepper. It looks like pepper on your food, but tastes like kelp. It’s a natural flavour enhancer – it teases the senses with the aroma and taste of the sea and just makes your fish taste even better.
I love refreshing summer drinks ... wine doesn’t always quench the thirst. I’ve got a favourite I call Pink Mint. Take a large tumbler, half fill with ice, add a few splashes of your favourite gin (as much as you feel comfortable with), a squeeze of lemon and a couple of bruised mint leaves and top with Aroha Rhubarb Elderflower Sparkle. Give it a good stir. For a Ruby Mint use Aroha Blackcurrant Elderflower Sparkle. Both these drinks are so divine and very refreshing.
A couple more tips for this summer –
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Bruise your mint by crushing a couple of mint leaves between your fingers and drop into the drink. Always remember to clean your hands with a sanitiser before handling food. I have on my website an Anti Bacterial Hand Sanitiser, ideal for the home in the kitchen, bathroom and garage. It comes in a family size 375ml pump pack. It kills 99.99% of germs.
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When you use aluminium foil, always wrap the food with the shiny side towards the food.
Enjoy the outdoors this summer! The products mentioned in this article can be found on my website www.tastesfromaroundnz.co.nz Check it out and enjoy good local products.
Karen Pervan