The barbeque is perhaps the most maligned term in cooking. It is not only a rite of passage for youths (which self-respecting teen has not been to a chalet and BBQ?), but is also synonymous with over/undercooked food or chicken wings reminiscent of the charcoal that produced them.

Flaming the peppers

Looking at the menu, let's start with the bell peppers. This is the first time we tried cooking (although flaming is a better word) the peppers on the stove. It's the preferred method of cooking shows and cook books but I must say its rather scary. The final verdict is that roasting with olive oil still wins hands-down as olive oil imbues a nice olive flavour in the peppers while flaming results in a charred aftertaste.

For the mains, we have a very scandinavian White Fish Fillet wrapped with bacon and lemon. This is a simple way of making fish and the beauty i think lies in tasting the original flavours of the fish.

As for the kebab proper, we are proud to present Thai inspired Chicken kebabs and Beef with Okra and Cherry Tomatoes.

With a marinate consisting of sesame oil, fish sauce, lemon juice, corriander and chilli, the chicken kebabs were always going to prove popular. The beef kebabs were a nice combination of colours but were a challenge for weak teeth and dentures.

I think barbeques are about the most participatory form of dining. Don't let it become synonymous with charred chicken wings and the result can be a greatly satisfying and highly entertaining affair.

Labels: BBQ, Family dinners