One unusual vege for your
When it comes to summer cooking, Dave is very much in charge of the barbecue. He really has mastered it, and spends a lot of time researching the latest in outdoor cooking apparatus. He goes up and down the aisles of large hardware stores trying out every new feature and informing me of the good and bad points of the gleaming new cookers. He always asks if we upgrade to the bigger sleeker model when he already has the jet engine of barbecues sitting at home.
I have bought him quite a few barbecue books which he drools over but never really intends to follow. He is definitely a ‘wing it’ man and likes to improvise which can be a good thing or occasionally I have a piece of toast instead of his offering. He says I have no adventurous spirit, but then I am also not up at night looking for the antacids.
Dave believes the best way to barbecue a whole chicken is to sit it on a beer can, but his obsession in finding the perfect technique means we have a lot of very strange-looking items for roasting whole chickens. There are motorised turners, woks, smokers, various long and short tools for turning, scraping, and sautéing, and then there is his extensive collection of oils and condiments. He even tries out all the cleaning scrapers and brushes too.
Summertime is outdoor cooking time and I love it. Breakfast, lunch and dinner can be outside and it needn’t be fatty heavy food. Stir-fried fresh vegetables with herbs from the garden are sweet and delicious, and lightly cooked fruit is delightful. Fresh peaches halved and just seared are my favourite, as enjoyable as fresh peaches but by warming them you lightly brown the flesh, caramelising the sugars, gorgeous for topping salads.