jamie oliver « jBlog

It was pretty much a BBQ weekend for Lyn (my boo) and I as we headed over to her sister’s chalet for dinner two nights in a row. The first night was pretty much normal with our plates piled up with the usual heavily buttered sausages, prawns, chicken wings, slices of pork, chicken nuggets and a tonne of other stuffs. As BBQs go, as long as there is good company and beer, we would all have a good time..and so we did.

Planning our second trip to the chalet the very next day, Lyn and I weren’t really looking forward to eating the same ‘ol food again. We wanted to experience something different and thought it would be marvelous if we attempt to cook what we learnt from one of Jamie at Home’s episode on BBQ from the Asian Food Channel. With that, we popped over to Sheng Siong at The Verge, Little India which oh by the way is not exactly a good idea on a Saturday evening (yes we learnt our lesson) to pick up some ingredients.

Armed with a big piece of rib eye and two striploin steaks, live prawns, clams, razor clams, asparagus, mushrooms and loads of other herbs and seasoning, we excitedly made our way to the chalet looking forward to a fantastic BBQ dinner. The seasoning process was a little troublesome given the lack of utensils and cutlery but we managed to pull through with a good half hour or so with Lyn, her sister and I chipping in. Before we knew it, we made our way to the already fired up pit with our dressing and seasoned goodness and started our cooking process.

Left: Prawns and razor clams | Right: More prawns and clams

Left: We added more flavour by adding bay leaves into the hot charcoal and covered the food with an aluminum tray| Right: Our dressing made of extra virgin olive oil, mint, Italian parsley, fennel tops, chili, lime juice and zest and other seasoning

Unfortunately, I forgot to take photos of the steaks on grill so please do forgive me. After about an hour of cooking, we dumped the seafood into our dressing, cut the perfectly grilled rosemary steaks (or how we called it) into strips and jumped straight into our dinner. In my humble opinion, one of the best BBQ we have ever experienced, apart from the one at my sister’s place. I guess it is safe to say we will never look at BBQ in the same light ever again.

Left: Steaks strips | Right: Asparagus