Suggestions for barbie that cannot be postponed tomorrow

Need to take suitable grub - made veg soup wi stuff from garden but anyone think of owt else that can take the place of barbie food for indoor eating

 

get a gazebo then at least you can do food outside eat in

 

A nice big stock pot full of home made curry and plenty of Naan bread to dip up the sauce. If thats too hot for people the same pot full of tattie hash and a load of small yorkshire puds for dipping, these two never fail.

 

several roasted pig hocks, plenty of crackling nt

 

RE: several roasted pig hocks, plenty of crackling nt

Mother in law used to boil pig hock in a pan of mushy peas for Sat night supper after a night on the ale.

 

Couple of big pans of chilli

one beef, one veggie

make it quite mild and put them chilli flakes out for anyone who likes it hotter.

a load of small bowls and forks and a boat load of garlic bread in the oven, easy and can all be done hours in advance so no pressure leaving time to get sozzled.

 

Two marvelous cypriot numbers for the devout carnivore

Flavors of Cyprus
Total time: more than 2 hours
Marinating time: 4-8 hours
Preparation time: 10 minutes
Cooking time: 1 hour
Difficulty: Easy
Chef's Note
Afelia is usually served with pourgouri pilafi and yogurt.
Ingredients
Ingredients for 4 servings
- 1 kg (2 1/4 lb.) lean boneless Pork, in cubes
- 250 ml (1 cup) red wine
- 1-2 tbsp. Coriander or Cilantro seeds, coarsely crushed
- Salt
- Freshly ground black pepper
- 1 cinnamon stick
- 6 tbsp. sunflower or vegetable oil
Method

1. Marinate the meat in the wine and spices for at least 4 hours, overnight if possible.
2. Lift the meat our of the marinade and dry on kitchen paper. Keep the marinade for later.
3. Heat the oil in a heavy-based casserole and brown the cubes of meat a few at a time, until all are crisp and brown. Add more oil if necessary.
4. Wipe any excess oil from the pan and return all the meat. Pour over the marinade and enough cold water to just cover the meat. Cover the casserole with a lid and cook gently, either in the oven or on top for about 30 minutes or until the meat is tender.
5. Almost all of the liquid should have evaporated to leave a thick sauce. If necessary cook the afelia uncovered for a further 10 minutes to reduce excess liquid.

Kali orexi - Bon appetit!


Beef Stifado

Preparation time: 30 mins / Cooking time: at least 3 hours

Ingredients

The following recipe will feed 6 hungry guests!

# 1.5 Kgs Stewing or chuck steak
# 100g plain flour
# At least 1/2 bottle of good, rich red wine
# 2 Tbsp (30ml) red wine vinegar
# 3 Cloves of garlic, thinly sliced
# 800g baby onions or shallots
# Olive oil for frying
# 1 cinnamon stick, broken in half
# 3 Bay leaves
# 1 tsp ground allspice
# 2 Tbsp tomato puree
# 200ml beef stock (made with oxo / stock cube)
# Salt and freshly ground black pepper

Preheat the oven to 160 deg C / Gas mark 3

Cut your beef into large chunks, the bigger the better, but around 2" is about right. Season the flour with plenty of black pepper and a bit of salt, and coat the chunks of beef. In a fairly hot pan, heat the olive oil and when hot, fry your chunks of beef until sealed on all sides and slighty browned. These can be done in batches of a few at a time if required. Put into a large casserole or a pot with a lid when done.

Add some more oil to the pan and fry the onions (chopped in half if they're too big) over a medium heat until they start to brown - about 5 minutes. Add the garlic and fry for a further minute. Put this into the casserole with the beef. Pour the wine into the pan, add the red wine vinegar, cinnamon, ground allspice and heat until it just begins to boil. Add this to the casserole along with the beef stock and the bayleaves. Stir in the tomato puree.

Put the lid onto your brimming casserole and whack it into the oven. Grab yourself the other half bottle of wine and marinate your throat and stomach in it. Occasionally disturb yourself to give the stifado a stir. It will take at least 3 hours to cook, but 4 will be better and 5 won't hurt it! When it's done, the meat should be very tender and the sauce nice and thick.

 

RE: several roasted pig hocks, plenty of crackling nt

stop it mow I'm dribbling

 

oh yes and what site did you copy that from ?? nt

 

Beef Stifado is gorgeous!

Had it in Zante 3 out 0f the 7 nights I was there a couple of years ago!

 

Didn't realise

I had broken some rule or other. sorry S)

The written recipe I have takes rather longer to type than a cut and paste job.

 

al keep mi gob shut

a man of your age should be able to make up his own menu's

 

RE: al keep mi gob shut

What about someone my age?</p>

I'm more of a 25 minutes in the oven sort of buy</p>

 

and some jacket spuds to put the chilly on

yum