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Going… Gone…. Well, that was the kitchen that was. We are now living off pre-prepared meals from our freezer and what can be produced in an electric frying pan and barbeque. Let me tell you, there are more options than you may think. I have to confess that I am an out-and-out fan of the barbequed sausage placed diagonally on a slice of white bread with a squirt of tomato sauce.
Warmer months are the perfect opportunity to create some great grilled salads for dinner and have enough left over for the lunchbox. Well, what is it? The word barbecue is a corruption of the word barbacoa which is in turn a corruption of the word barabicu. Barabicu was what European explorers encountered when they visited the New World in the s.
They liked it so much they brought back the cooking technique and its name. Whilst most of the English speaking world uses the spelling barbecue, the Aussie and Kiwis just have to give it a bit of Southern Cross flair and spell it as barbeque.
Handy, as it can be shortened to BBQ or, of course, barbie. Serve this as a side or make a meal out of if by adding grilled haloumi, marinated barbequed chicken thighs, lamb meatballs or, if you must, snags. Slice capsicum into quarters lengthwise and de seed. Place into plastic bag. Whilst capsicum is grilling, top and tail zucchini and slice thinly lengthwise using a speed peeler or mandolin. Chop woody ends off asparagus spears.
Place into plastic bag with zucchini. Add to plastic bag. Toss vegetables gently to coat be careful not to break the asparagus Turn capsicum over and also place corn cob on grill. Grill for 2 — 3 minutes. Turn the capsicum back to skin side and rotate corn. Cook for 2 minutes. Keep an eye on the corn as it has a high sugar content and can burn quickly.