Mogwai

Food. Friday, 6th August 2010.

Strap yourselves in.

Today, we barbequed. (with a "q" not a "c")

Spicey chicken breast fillets, veggie sausages, pork kebabs and lamb kebabs.

The veggie sausages didnt take much preparation. The advantage of a sausage. Super tasty none-the-less.

All you have to do is make sure they defrost and heat through. Bosch.

Served on delicious hot dog buns. As nature intended.

Top: 2 pork kebabs;

Middle: One of the lamb kebabs;

Bottom: Chicken.

Pork kebabs: marinated in lots of ginger, lots of cider vinegar, olive oil, a wee bit of sugar to take the edge off the vinegar, salt and pepper (and a bit of water to thin out the vinegar a little bit).

Lamb kebabs: marinated in yoghurt, a bit of salt, and spice blend (roast 1 tbsp each of coriander seed, fennel seed, whole black pepper and a half tbsp cumin seed; grind in coffee grinder with 1.5 tbsp chilli seeds). Skewer with various colours of bell pepper to keep it moist as it grills.

Barry's chicken breast - dust with 1 year old Old El Paso fajita seasoning mix.

Serve with toasted pitta bread, mixed crunchy salad (white cabbage, red cabbage, various lettuce leaves), a yoghurt sauce (yoghurt, chopped garlic [leave this for an hour or so to let the yoghurt break down some of the raw garlickiness], mint, chopped cucumber, salt and pepper,) and a handful of chopped parsley.

Special mention must go to our most-outsider-artist Paul Savage. Sweet And Sour Super Noodles with grilled veggie sausage.

There's a large degree of outsider art involved all along here.