It was an interesting mix - a town planner, a law student, a legal professional and a former marine, now IT consultant.
Instead of the raucous "boys will be boys" night I had envisaged, I got to spend some time with a cool group of people, where I didn't have to pretend to know anything about rugby. I really like cooking and eating outside. The barbecue takes us back to man's first forays into cooked food and the use of fire. I'm sure there is some instinctual pleasure about eating food cooked over a flame.
Remember the barbecue is a heat source that can be used with pots and pans. You don't just have to grill on it.
I'd put together some simple pass-around food - a platter of strawberries and prosciutto, fresh asparagus rolls and a little sashimi. I also made a big whitebait fritter that was cut into wedges. While buying the whitebait, someone gave me a great tip. They suggested beating the egg whites only, mixing in the whitebait, seasoning well and cooking in a pan as you would a frittata - one side first, then turning to cook the other.
From now on, that's the way I'm doing it. The egg white holds everything well and amplifies the delicious morsels. You could cook this in a pan on the barbecue.
As an alternative to plain bread, I slowly cooked some sliced onions, added small bacon and ham pieces and then piled this mix on to split bread-stick pieces. Spread the bread with mayo and chutney before piling on the topping. Arrange these on a baking dish and either heat in the oven or sit on the barbecue with the lid down, until it all melts together.
Yes, we did have some snarlers, but instead of making these part of the main, I grilled some tasty breakfast sausages, cut them into bite-sized pieces and offered them with a mustard mayo as a nibble.
Whatever meat you choose to cook on a barbecue, do not cook it over a high heat. You will char the outside and by the time you cook it through, it will be tough.
Remember to have your meat at room temperature before putting it on the grill and turn it only once.
Season well with salt and pepper and let it to rest after you have finished cooking to allow the juices to distribute.
Venison steaks are a superb cut to barbecue. As a lean meat you need to brush it with oil before grilling. It will cook in a flash and slices beautifully. You could marinate it to add some flavours but I made a very simple sauce with beef stock, blueberries and a splash of red wine vinegar.
Bubble this away to reduce in a solid pot on the side of the grill, ready to pour over the sliced, rested venison steak.
As for dessert on the fire, you can grill all manner of fruits. Halved stone fruits filled with honey and sour cream can be wrapped in tinfoil and cooked through. Barbecue pineapple slices, brushing them with a little maple syrup. Bananas can be cooked in their skins.
I made up a few pineapple kebabs to sear and served these with strawberries and ice cream.
Every good party should have a mystery guest. Not to be left out, Hazel demanded attention from across the fence. She was invited over for a brief visit and
a taste of the venison. After doing the rounds and being complimented on her beauty, Newfoundland hound Hazel was taken home to her dog-sitter.
Recipes
• Barbecue Bread
• Barbecued Venison Steaks with Blueberry Sauce
• Barbecue salads
