Exciting times in the Renegade household this weekend – Petit Man, Mme. E and Medieval came round and we had our first test run of this bad boy, in preparation for Mum and Little M’s upcoming birthday fête.
The chicken on the left had truffle pesto under the skin, and the one to the right a BBQ sauce that I’m working on.
The BBQ sauce is still not quite right quite right, but a recipe’s slowly emerging from the trials. The first flavour burst is grand but something’s missing in the depth of the flavours…it doesn’t ‘continue’ in the mouth as it should (does that even make sense to anyone but me?!) I’ve a few ideas on how to improve this – adding a couple of ingredients, increasing one or two existing ones, preparing some of them differently – when I feel I’ve succeeded, I’ll post 🙂
Served straight from the board when we descended like a wake of vultures, crowding around Medieval, gobbling up slice after slice as he carved, moaning with gustatory pleasure as we begged for more.
Also served in brioche buns (because that’s what we had in, but something sturdier and less sweet would have been better), with a sprig or two of watercress and the sweetest Sicilian cherry tomatoes on the side.