Hello!!!! It has been exactly a year today since I last posted on this blog, and I felt that was enough to bring me out of retirement
I may not have posting, but I have checked regularly on my blog, and kept up with my favourite bloggers, sometimes I’ve even left a comment! It pleases me no end that people are still visiting and making use of my camp-fire recipes. Thank you!!!
So where have I been this last year? Disgustingly busy at work, and arranging my youngest daughter’s engagement party, then wedding, and now we have put our house on the market, because it’s time to downscale and we have found our dream cottage. Busy, busy. Oh, and I have started writing a novel, such fun!
On the cooking/camping front, not much has been happening – there have many Friday evenings when I’ve been too finished to do more than ask my patient husband to braai a steak (salt & pepper, nothing else), with a potato and an onion for each of us stuck on the grid to cook as well – nope, not even wrapped in tinfoil! Try it sometime – the potato skin cooks black and thick, but the inside is light, fluffy and delicious sprinkled with seasonings, or cheese, and of course, a dollop of butter. Same with the onion – black and crispy outside, but sweet, juicy and quite amazing inside, just add butter, of course. That’s braai-ing at its most basic, survival food, I tell you.
We catered for N&L’s engagement party as a family – 60 guests, and we braaied – of course, how else would I feed 60 people!! The menu was pretty good, and the food came out well enough to have people raving about it – oh the relief…
So we had decided to do a spit braai for the party – 4 legs of lamb, deboned, wrapped in string, rubbed with a Morroccan inspired mix of spices (cumin, cinnamon, paprika, coriander, turmeric, ginger), and then basted repeatedly with a mix of olive oil, crushed garlic and melted butter for the six hours in which they turned over a bed of hot coals. The lamb was amazing, tender, moist and quite delicious. We also spit-roasted 7 chickens over hot coals, basted with lemon garlic butter – again, so delicious! To go with the meat, we prepared trays of roast vegetables – butternut, aubergine, potatoes, onions, carrots, peppers, garlic – with salt, pepper and olive oil, sealed tightly in tinfoil trays and placed over hot coals for over nearly three hours – they were large trays!
We also served a pasta salad, green salad, cous cous salad, and cocktail bread rolls. There was food left over, but that is the way I like it – no one goes home hungry from my house…dessert was all sorts of sweet nibbles, made by my team of daughters, chocolate dipped marshmallows, cherry truffles, little tartlets, mini milk tarts, shortbread – yum.
It was exhausting, but great fun, where are the photos, I hear you say? Well I was so busy running around I didn’t take any, sob. I kid you not.
I’ve cooking some good food on the fire again lately, so I think it’s time to resume blogging and share them with you again. Hope you agree.
Til next time…