Every year, our trusted BBQ becomes my kitchen for the spring and summer. From straight forward, simple fish; mackerel, scallops, sea bass, river cobbler, tuna, bream or good old-fashioned meat; pork chops, steak, sausages, ribs, home-made burgers or chicken, whatever the ingredient, nothing in the culinary world gives me greater pleasure than chilling in the garden with a beer or glass of wine in my hand, cooking over the heat and aroma of charcoal. Whether cooking for just my wife and I, family or friends, I truly think this is one of the most sociable and enjoyable rituals of the summer months. What always makes me laugh is that every time we spark up the barbie, it’s always the males of the party that congregate around the embers….I suppose it’s a simple equation really; meat+flames+beer/wine+laughs=happy blokes!

Anyway, I’m rambling now so I’ll move on to the main course; this simple and straightforward recipe is a great compliment to any BBQ feast and is really straightforward to prepare and cook. Our greenhouse is now laden with fresh, home-grown fruit and vegetables and it’s time to take this fantastic array of produce and put it to good use. In and around the greenhouse, we’ve managed to grow (goodness knows how though, I can only put this down to beginners luck!) courgettes, spring onions, strawberries, pak choi, lettuce, rosemary, thyme, oregano, basil and amongst others, tomatoes….and an abundance of them!

So, simple, quick ‘n’ easy bruschetta; I take a couple of hand-fulls of cherry tomatoes (you can use any type, but these happened to be ripe and crying out to be eaten) and chop them in half. Place these in to a baking tray with some chopped garlic, pine nuts, drizzle with olive oil and tip in a good splash of balsamic vinegar. Place these in the oven at approximately 180 degrees and cook for about 10 minutes. Once cooked, garnish with some ripped basil leaves and spoon over the top of  some sliced, toasted/grilled fresh french stick (baguette)…..oh yes!

Enjoy!

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During a long weekend trip with my wife and daughter to Barcelona, a passion for the Spanish tradition of Tapas was enlightened.  A chance discovery of the La Boqueria food market (one of the largest in Europe} was an experience I will never forget.  The market is definitely not just there to provide a tourist attraction but to provide the people of Barcelona with the freshest, best quality, locally-sourced produce. The senses were bombarded in en

Within the market there are a number of Tapas stalls cooking small, exquisite dishes from the produce that is being sold around them. The freshness of the ingredient’s is unsurpassed and the variety of options seeming to be almost endless.

A Spanish waiter explained Tapa means lid or cover and the cuisines origins comes from inn keepers placing a slice of bread with ham or cheese on top over drinks being served, to keep out flies. The theory goes that the food offerings became more and more  elaborate with rival inn keepers competing to entice in clientele.

Modern Tapas is a mixture of small tasty dishes served in the earthenware (Cazuelas) or paella pan it’s been cooked in. Tapas can be eaten alone, shared one portion or as many dishes as you care to eat over any amount of time. All the traditional flavours of Spain can be found within tapas dishes. Wonderful fresh seafood, vegetables, meat, manchego cheese, Iberian Chorizo, Serrano Ham Paella, paprika, olives and tomatos. It is the ultimate in social relaxed eating. I hope to share with you some of my favourite recipes I have experienced whilst exploring this exciting cuisine.

Gambas pil pil

This dish is very simple but a really good way of showcasing large fresh prawns.  I love the simple pleasure of dipping bread into the oil the prawns have cooked in the combination of flavours is divine.

Equipment needed; individual Earthenware dishes (Cazuelas), knife.

Ingredients per individual dish

• 3-4 Tbsp of good quality olive oil
• 6-10 large prawns
• Clove of Garlic
• 1 Dried Red Chilli
• 1 Lemon
• Pinch of Pimenton (paprika)
• Basket of Bread

Method

1. Peel and devein Prawns.
2. Peel and thinly slice Garlic.
3. Add Garlic, chilli, and paprika to oil inside earthen ware dish. Place dish directly onto  hob, heat until hot but not smoking.
4. Carefully add prawns, cook  for 2-3 minutes till prawns are pink and starting to curl
5. Serve immediately in same dish being careful of hot oil, lemon wedges for garnish and bread for dunking
6. Enjoy

THREE TERRA COTTA PIECES SET; CAZUELAS & PITCHER $35.00

Cazuelas Earthenware Casserole Bargain Prices $12.50

Cazuelas Earthenware Casserole Bargain Prices $17.35