Indian Summer BBQ

Summer is not over! Even though it’s nearly October, we still managed to sit out until 10pm and have a BBQ. You can knock all this up in less than an hour after work.

Photo by Hannah!

Kentish cobnuts – lovely, milky and sweet at this time of year
Padron peppers (still available in Waitrose, don’t think I’ve ever seen them in any other supermarkets) – cooked on a frying pan on the BBQ in olive oil. Be liberal with the Maldon salt.

Butterflied leg of lamb, Moro’s muslim mediterranean marinade (see below)
Moro aubergine and tomato pilav
Moro chickepea salad
Mint and cucumber yoghurt

English strawberries, raspberries, meringue and yoghurt (we didn’t have any cream!!)

Moro Muslim Mediterranean Marinade

In my opinion, this is one of the best things you can do with a butterflied leg of lamb. The cumin and coriander comes through beautifully.

Juice of one lemon
Handful of coriander, roughly chopped
Two large cloves of garlic, crushed to a paste with salt
Two teaspoons of cumin, freshly ground
Red onion, grated
Black pepper
Olive oil

Butterfly the lamb and give it a good slashing on both sides to encourage the marinade in. Combine all ingredients and rub over lamb. Marinade for as long as you’ve got (I only had an hour and it was fine, but I didn’t put it in the fridge so as to encourage it along a bit).

Chickpea salad – ideally you’d cook your own chick peas but I didn’t have time. I’ve found that I much prefer the East End tinned chickpeas as they are plumper than the standard supermarket brand ones.

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