KENTSUMMER
SUMMER GARDEN PARTY CONT .
WHAT TO EAT :
Of course , the most obvious choice here is to have a barbecue and that ’ s exactly what you should do to provide the foundations of your garden party spread – forget boring bangers and burgers though and opt for chicken breasts , prawn skewers , minute steaks and salmon fillets instead .
Make sure you marinade them too . For the fish and chicken go for a Caribbean-style marinade using ( per four portions ) 3tbsp lime juice , 2tbsp olive oil , 3tbsp finely chopped flat-leaf parsley , 2tsp finely chopped rosemary , one large red chilli ( finely chopped ), and four thinly sliced spring onions . For any red meat try a Korean-style marinade made with ( per four steaks ) 3tbsp sugar , 6tbsp soy sauce , 2tbsp vegetable oil , 2tbsp toasted sesame oil , 1tbsp peeled , grated ginger , three grated garlic cloves and one finely chopped shallot .
Often , the very best thing about barbecued food is all of the accompaniments you can easily prepare to complement them .
Make sure you have plenty of dips and crudité set out for your guests to pick at throughout the party – stirring some roasted cherry tomatoes and red peppers into guacamole produces a lighter version that cuts through some of the rich avocado with a hint of sweetness and tang . Also , in our greedy opinion , no party is complete without a cheese board groaning under the weight of a huge Brie . You ’ ll think you ’ re full , but a few cocktails down the line as day turns into night , somehow you ’ ll always find room for cheese .
We love … The British BBQ Rub Kit , £ 25 , rossandrossgifts . co . uk , and The 20th Crime Hot Sauce by 19 Crimes x The Rib Man , £ 10 , theribman . co . uk .
Watermelon and Burrata Salad
Ingredients :
• 1 watermelon
• burrata
Golden raisin puree :
• 250g golden raisins
• 2 star anise
• 15g caster sugar
• 20ml chardonnay vinegar
• 200ml vegetable stock
Aubergine puree :
• 100g butter
• 1 whole aubergine
• 2 shallots
• 1 tsp of curry powder
• 2 tbsp of crème fraiche
• 150ml vegetable stock
Candied walnuts :
• 200g walnuts
• 100g caster sugar
• 150ml of water
• 300ml of vegetable oil
Garnish :
• Mixed Cornish little leaves
• Nasturtium pads
• Good quality olive oil
Method :
1 . Trim the watermelon to the flesh and cut into six rectangular pieces . These should be approx . 10cm long , 3cm deep and 4cm wide in size .
2 . Juice the trim and reduce to a syrup consistency by simmering over a moderate heat . Cool down and place pieces of watermelon in this juice and leave in the fridge for later .
3 . For the golden raisin puree , place all ingredients in the pan and slowly bring to boil . When the raisins are soft , they are ready to blend to a smooth puree . Make sure to remove the star anise before blending .
4 . For the aubergine puree , chop and dice the aubergine and thinly slice the shallots . Gently sweat the shallots with butter and curry powder until softened . Add the diced aubergine and cook for a further 5-8 minutes . Finally add vegetable stock and blend adding the crème fraiche . Reserve ready for plating .
5 . For the candied walnuts , add to a pan with sugar and water and simmer until nearly all the liquid has gone .
Drain the sticky walnuts onto a tray and let them dry for around 10 minutes . While drying , put the vegetable oil in the pan and bring to 180 ° C . Fry the walnuts for approx . 4 minutes and use a slotted spoon to remove the walnuts onto a padded tray to drain any access oil .
6 . Now to assemble , tear the burrata and either grill or blowtorch the watermelon . Serve the watermelon on a plate and place the burrata over the top and on the side . Dot the purees on and around the dish , drizzle some good quality olive oil on the burrata and melon and decorate with small lettuce leaves and nasturtiums . Finish with the candied walnuts .
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