These have, without exception, been a pleasure and on occasion particularly memorable.
Of course, food, and latterly booze, have played their part and it has been a joy serving up home made treats to all of their friends. It has also been a revelation and an education, producing interesting reactions and a response to strawberry ice cream for a very small boy that is remembered by his father over 16 years later!
Most recently, Netherton's daughter proposed a "gathering" for some of her college friends simply to celebrate the joy of summer. Of course,as the kids have got bigger, the house has felt smaller, and so whenever possible, these get-togethers have taken place in the garden, affording both them and us a sense of space.
What was once a pond, totally unsuccessful as a garden feature, has been long filled in and has created the perfect fire pit area. This makes it the ideal location for setting up the chapa griddle.
The girls gathered around this long into the evening, chatting, drinking, eating and creating memories that they will take away with them to their various destinations as they embark on the stage of their academic lives.
I was warned by my daughter that Lyd only drinks water or Malibu - of all the options, how did she choose Malibu? - and only likes plain food, nor does she eat burgers. My idea of outside cooking was somewhat kiboshed by this and I was prepared to offer sausages and, well more sausages.
However, culinary negotiations within the gang ensued and it seemed that Lyd was feeling daring; she was going to try my marinaded chicken.
This has been a mainstay of many a barbecue and is so easy to prepare.
The girls gathered, the fire was lit, the sun set and the chicken was cooked................. and the verdict?
Delicious!! And as no Malibu had been imbibed, think we can safely say that this was a success.
So, here for Lyd and the rest of you is my simple and straightforward marinade for barbecued chicken.
This is sufficient for around 6 - 8 chicken thighs.
2 tablespoons of tomato puree
2 tablespoons brown sugar or honey
1 tablespoon Dijon mustard
1 tablespoon smoked paprika.
Mix all the ingredients together in a large mixing bowl.
Chuck in the chicken thighs and, using your hands, thoroughly coat them in the tomato mix.
Cover the bowl and leave for around 2 hours.
Cook on a barbecue, or better still a chapa griddle until the juice run clear and the meat is cooked through to the bone
Eat with your fingers and wash them down with the beverage of your choice - Malibu is not compulsory.
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