Summer Barbeques

It’s now official, summer has arrived and it’s time to get ready to barbecue and dine al fresco!

There are lots of possibilities of equipment to choose from, so for those of you who have a gas fired barbecue you will be ready to kick off at the turn of a knob.  Then there is the quick and easy -anywhere goes style- disposable kind. Or the traditional charcoal, whether you are the owner of the Weber model, or an open top or a kettle type all will produce the wonderful smoked flavoured food you've been waiting for.
 
So stock up now with the fuels and fire lighting accessories you will need, like charcoal, wood, barbecue firelighters, long-handled tongs, fork, skewers, and of course the all-important heatproof gloves and apron.
 
Although steak, spare ribs, burgers are among the most popular to barbecue - the photo is just mouthwatering!- I'd like to share with you an old favourite which is quick and easy:

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Grilled Salmon Cutles with Vegetables

Ingredients:
4 Salmon cutlets (thick)
8 Leeks
8 Baby corn
Olive oil and melted butter, salt and pepper

Chive and lemon butter
60 g butter, softened
1 garlic clove (finely chopped)
1 shallot (finely chopped)
2 tbsp chopped chives
45 g watercress (chopped)
Juice of half lemon, salt and pepper

 
Directions

1. Light up the barbecue in advance so the coals are nice and hot.
2. Make the flavoured butter by blending it with the garlic, shallots, chives and watercress, then stir in the lemon juice and seasoning.
3. Drain off liquid and place on a generous amount of cling film, seal and roll out like a sausage, leave to chill in refrigerator until firm.
4. Blanch the leeks in boiling water for 2-3 mins, drain and refresh in cold water, drain.
5. Brush the salmon and leeks and corn with olive oil and season with salt and black pepper.
6. Place salmon and veg directly on the grill and cook for 3-5 mins on each side, until the salmon is tender and veg just charred.
7. Serve at once, with a slice of the chilled butter on top of each salmon steak.

 
Enjoy!

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