Aah, the barbeque! What better way to celebrate 11 years of wedded bliss than cooking meat over an open flame?
Yesterday was our eleventh wedding anniversary – how time flies! We celebrated with a small group of friends and family by having a barbecue at our home for the week in Derbyshire (kindly provided by my in-laws who are away in France).
I’m rather excited about this – both the gorgeous punch I made but also the rather snazzy drink dispenser that I have recently bought and was able to use for the first time! The punch comes from one of my favourite cookery books, A love for food (and no – I’m not on commission!) Suffice to say, it was very popular with all who sampled it, and I shall definitely be making it again.
As we’re on holiday, I certainly didn’t want to do anything too labour intensive so we just planned the standard BBQ fayre – sausages, burgers and some chicken (I laboured over this for hours by marinading it in a tub of Greek yoghurt and a jar of tandoori paste..)
Obligatory green stuff
Well you have to have something to go with all the meat right? (I can hear my husband somewhere shouting ‘NOOOOO!’ – I choose to ignore it. Ah, wedded bliss!)
On this occasion, I made a lovely Turkish bulgur wheat salad from Sabrina Ghayour’s fabulous book, Persiana. It contains some of my favourite flavours – harrissa, tomatoes and lots of mint. It’s gorgeously fresh and Summery.
I also made Nigella’s watermelon, feta and black olive salad. Sounds an odd combination but it really works!
Along with the gorgeous punch I raved about earlier, I think this was the other triumph of the evening. It was a rather scrumptious Chocolate Raspberry Pavlova – another of Nigella’s. It was wonderfully easy to make (and mostly done in advance which is always handy) and it was gobbled down with glee by everyone – myself included! Even better, there’s a little smidge left today for a bit of hangover comfort.
Despite having to retreat inside because of torrential rain, we had a really special evening with great friends, gorgeous food and a very more-ish punch. Here’s to the next eleven years, Nick!