BBQ Beef & Spit Roast Chickens

The SpitExciting 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.

Three Sunday roastsAlthough on the day we’ll be cooking a suckling pig, for the time being we contented ourselves with a couple of chickens and a slab of beef.

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.

Truffle pestoThe truffle pesto idea was an absolute winner – it melted under the skin, basting the chicken as it rotated and cooked, creating a juicy, succulent chicken with salty, crispy skin.  Doing that again!

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 🙂

Crisp and tasty on the outsideMedieval created a rub for the beef, using white and black pepper, chipotle salt and juniper berries.

BBQ beefCooked to absolute perfection – without doubt this beef was the star of the show.

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.

Beef in a bunAlso 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.

Dandelion seedClearly we should have tackled some weeding, but who could be bothered after all that meat? 😉
x

The food week that was – 23/03/15

This was yet another shitty week in the day job so it’s a really good thing I’d made myself food accountable in last week’s meals post, otherwise we’d have almost definitely bowed to laziness and another week of dire dinners.

As it was we managed a passable imitation of being responsible adults, putting together mostly decent meals, at approximately expected/accepted meal times.
Spud and beansMonday: Having declared that this week would be full of culinary thrills, we started the week with a really basic meal of baked spuds, cheese and beans.   A sprinkling of chives gave a gentle oniony flavour lift, a touch of colour, and a nod towards actually making an effort.

Camembert, leeks and bacon Tuesday: I was half way through making a leek, bacon and Stilton quiche when I found a mini Camembert lolling at the side of the cheese box.  A quick consult with Barn to check he was open to some food experimentation, and the leek and bacon Camembert melt was born.

Cut CamembertMini Camembert cheese, studded with garlic, surrounded by sautéed leeks and bacon, and baked on a shortcrust pastry base.  Served with roasted carrots and parsnips, and wilted spinach.

There’s a lot I would change about this – use puff pastry instead of shortcrust, use less bacon, make them individual – but as an off the cuff experiment it worked out ok.  Loved the way the melted cheese spilled out, creating a sauce for the veggies.

Malaysian beef curryWednesday: Making mid-week better with a hot and spicy Malaysian beef curry on jasmine rice.

Butternut squash risottoThursday: Creamy risotto with roast butternut squash and black olives, finished with a drizzle of lemon infused olive oil and a generous sprinkling of chopped, fresh basil.  On the side, watercress, tomato and cucumber salad, topped with toasted sunflower seeds and dressed with balsamic vinegar.

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