Tag Archives: bbq

Oct5

Cooking in the great outdoors .

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Cooking outdoors, in the fresh air, is a part of our life since moving from the U.K to Spain some years ago, that has become a regular affair, and something that we never take for granted.

You can’t beat that hunter- gatherer feel, back to basics, fresh ingredients, the smell of wood burning on the bbq or Sardines releasing their oh so Spanish seaside smell into the air.

When we have a day in the garden, or should I say on the mountain, chopping logs, pruning, preparing for winter, there’s nothing better than, making a pan of ‘Patatas al lo pobre ‘ a local dishe of potatoes, peppers  onions , garlic cooked in stock, wine (maybe my addition)  & vinegar, on  the gas stove, and cooking some chorizo on the bbq, to eat with chunks of bread, washed down with some local Hooch.

Patatas a lo Pobre at La Rosilla

The children’s obligatory marshmallows on the barby treat for after’s,  gives them as-well the necessary boost to finish the jobs they started…

All over the world, there are many outdoor cooking styles to be enjoyed and shared, my friend at Cooking Outdoors, believes in getting out of the kitchen, lighting the fire & start cooking outdoors, and reading his blogs, he shares some delightful recipes.

Enjoy the Autumn outside, don’t hibernate indoors 🙂

 

 

 

 

 

 

 

May31

Good food & fun :)

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Wow what a week-end, as normal food & friends, featured heavily- That’s what I like, that’s why we live here.

Firstly a friend in distress, with family arriving and a recently broken ankle, not good at the best of times, but with visitors looming, and living in the mountainous campo even worse. So La Rosilla, food Home Suppers came to the rescue, I prepared a hamper of goodies, Feta & Watermelon on sticks, Stuffed Red Peppers with Anchovies, Parsley, Lemon & breadcrumbs topped with Goats Cheese and baked in the oven, herb salad with edible flowers.

Then a Harissa & Prawn Stew, with nutty cous-cous and for pud Milk Chocolate Mousse and dipping Cherries. I always love delivering the food, and running through the dishes with clients. Most of the time, they allow me the pleasure of surprising them, I’m always greeted with oohs and ahhs, as each dish reveals itself. I always take freshly baked bread the aroma just divine..I’ve often thought I might do Aromaverts – and drive round with my freshly baked bread hanging out the car window, and intrigue and gain local custom, sort of like the Pied Piper !

Saturday, was like a military operation, I always find whether away for 2 weeks, 0r 2 days, there is always so much to prepare. I also wanted to create some tasty treats to take with me. Perhaps I chose something a little too fiddly, Boquerones in Lemon, Garlic, Parsley & Oil. I sat gutting and de-boning my anchovies, not the prettiest job of all time, children had vanished and didn’t respond to my shouts of “anybody lend me a hand?”, Little Noo appeared with peg on nose, “oh go run & play“. Next spanner in the works, when my OH informed me I couldn’t use the kitchen sink, or dishwasher, as pipes were blocked, they joys of campo (country) living. So with fishy fingers, board and knives, camping cooking style resumed I headed outside to clean up, with the garden hose !!!

Finally beautiful little fish lined up neatly, covered in lemon juice to cure, were left for 3 hours, then drained slightly and doused with Olive oil, garlic and lots of parsley. Delicious. I whizzed up a little tomato salsa, to top our crusty bread, and to create the perfect bed for our topping of boquerones.

Our friends new home, in the most fabulous beach front location, was the perfect setting for everyone to dive in and eat the tasty treat, whilst enjoying copious amounts of Vino tinto. Sun setting, bbqueuing (?) boat sailing, wave jumping…perfecto.

Our costa capers were not to end there, and we traveled on to our next indulgent stop, with our friends from Family in Spain in their new home too. A weekend treat for me to be entertained. I was greeted with, Strawberry & Cava, then the most delicious Watermelon Slush (adult stylee laced with Rum ). We made hummus together, dipped our bread in guacamole, & very moorish blue cheese dip, before sitting under the shade of the most wonderful ‘Bignonia’ to home-made fruity burgers, ribs and wonderfully marinated chicken.

Fitfully full, we’d ate till it ouched, tired from over indulgence, we headed back up to the mountains…Until next time.

For family & friends, for health & happiness, for good foood & fun,
for staying young while growing old. We give Thee thanks.

May7

Ferias & Food !

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Spain wouldn’t be Spain without its many Feria’s, no matter how large or small, they are all just as important to the locals.

Our tiny hamlet Solano, nestled high in the hills of the Montes de Malaga, is part of the larger town of Colmenar & on May 3rd (Depending on weather) our Feria de Pipa is celebrated. The town-hall organise for all the Town folk, to be transported in the Campo (Countryside) for a day of feasting and revelry. So our sleepy mountain top, becomes alive.

Colmenar is famous for its embutidos, (cured meats and sausages), and on large barbecues, these are grilled to crispy on the outside and oozing in the middle, spicy Chorizos & rich Morcilla (black pudding) is crudely placed on Pan Cateto, home-made bread baked in bread ovens in the town. The pan is able to soak up the juices of the meats – Delicioso.

Queuing becomes a norm, as plates of meats, are passed overhead, underarm, any way the can to reaching hands. Beer is flowing on tap, and refrescos too.

Of course a Feria wouldn’t be a feria without the obligatory Paella, cooked over open fire, and this year we were not to be disappointed. Paella, of rabbit, chicken and pork, with green beans and artichokes. The chefs ( local town folk) sweated and toiled for us all to enjoy.

At the end of the day, we are all presented with the traditional (El Hornazo) a bread baked hen, stuffed with a hard-boiled egg. A work of art, for all. These were made in times of old, at the beginning of lent, when many were not permitted to eat eggs, and eggs were often thought of like meat as a protein, so they were hard-boiled to preserve them to enjoy after the religious Easter period.

We have a family of ‘Los Hornazos’ this year, the dog even sneaked a crafty one too.

Mar10

Alfresco can’t wait !

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Eating Alfresco, is enjoyed at every opportunity we have in Winter and Early Spring, so when dry, and temperatures mild, outside we go. Cooking over wood, gives off the wonderful aroma, of outside dining, a few rosemary sprigs, thrown onto the fire, adds to the heady scent, and perfumes the food delicately too.

A favourite for us are racks of ribs, basted in a rich sweet and sticky sauce, finger lickin good.

Accompaniments, of salad leaves picked from the veggie patch, and creamy Potato and Onion gratin give a rich indulgent comforting twist. Together with tomatoes roasted with herbs, and topped with grated cured goats cheese, baked on the side with Morcilla, (Spanish black pudding) .

Delicious dreaming on a cold wet day in Spain, but a dream, we’re lucky enough to know will soon come true once more.