I suspect Al fresco dining and the use of the garden or picnicking is now prevalent with the present rather splendid weather. Of course with hormone levels running high the BBQ comes into its own and the never ending debate of the merits of Charcoal or Gas. I am not going down this path at all. One of my greatest investments over the years had been a portable gas stove. Applications to date have include a cooked breakfast with fresh coffee watching the sun rise over Stonehenge. Tea/Coffee – Burgers/Hot Dogs in Hyde Park for 30 and the impromptu griddled meats and fish in the garden.
You will need a griddle plate too. A camping kettle is also useful for boiling water
I did actually invest in a two ring camping stove for the garden a little more sophisticated but the principle is the same and works a treat. One time I actually cooked a large Gammon Joint in a saucepan on it – really efficient – I got a second one recently from Argos but note they are on Sale in many places.
Whether you choose to BBQ or griddle marinating meats and anything else you care to cook gives so many new flavours and also breaks down textures. Use Herbs, Seasonings, something acidic like citrus fruit juices – alcohol/wine. A little Oil. Plastic Food bags are ideal for turning and full coverage – they also easily stored in the fridge unlike bulky containers or boxes.
Chicken with Lavender (4 Chicken Breast)
6 Fresh Lavender Flowers
2 tsp finely grated Orange Zest
2 Garlic Cloves – crushed
2 tsp Clear Honey
2 tbsp Olive Oil
2 tsp Thyme – chopped
2 tsp Marjoram – chopped
- Strip flowers from stems. Combine all ingredients together.
- Slash the Chicken deeply and spread the marinade over the Chicken. Leave for about 20 minutes or more.
- Cook Chicken over e medium BBQ or under a Grill basting with Marinade and turning once until cooked through.
- Serve with Salads of your Choice