BBQ weather!

Well, we've had another really hot week here, today it has been 34 degrees in the shade!  We went out this morning to do the shopping.  Had to make sure that the cupboards were stocked up for Mr TK as I will be away next week on my course down in the Dordogne! 

Mr TK decided this afternoon to go and top one of the sections of the field, which has been closed off to the girls for a while, but was now covered in buttercups.

He would love to have a bigger tractor!

The girlies were really hot as well today.

Tonight, we decided to have a bbq as it was so lovely and hot. 

This morning, I bought some fresh sardines, which were just cooked on the barbie with salt sprinkled over them, as well as some fresh langoustines which were prepared earlier and were then marinated in the fridge this afternoon. 

GRILLED LANGOUSTINES

This is a recipe that I usually do, but is for 24 langoustines, but I normally do about 10, so 5 each!

•6 tbsp olive oil

•3 tbsp white wine vinegar

•4 garlic cloves, crushed to a paste with the edge of a knife

•small bunch parsley, leaves only, finely chopped

•salt and freshly ground black pepper plus a little red chilli

•24 langoustines

Mix all the ingredients together in a bowl, open up the langoustines by placing the knife on the underside of each of them, they are still left whole, but basically opened out.  Place the langoustines into the bowl and mix together well.  Place in the fridge until ready to bbq. They won't  need to cook for very long on the barbie.

I have also been out and picked our first broad beans of the season for tonight, as I intended making a warm broad bean salad, will probably add some chopped red onions, fresh mint and some goats cheese, this will be drizzled with olive oil, lemon juice and salt and pepper.  A simple and very tasty salad.

Freshly picked broad beans

The finished salade!

With this, I also made a caesar salad with a lovely lettuce picked fresh from the polytunnel, not having managed to find a caesar salad sauce in the local Leclerc's, I decided to make my own sauce, which turned out amazingly well. 

 

CAESAR SALAD SAUCE

1 egg

1 clove of garlic

juice of 1 lime

1 heaped tsp of mustard powder

half a tsp of worstershire sauce

2 anchovy fillets

150ml olive oil/sunflower oil mix

Place the egg, whole garlic (peeled), juice of lime, mustard powder, anchovies, worstershire sauce into a food processor and mix to a smooth paste, then slowly add the oil and process until the sauce looks creamy white. Will keep in the fridge for up to 4 days.

BON WEEKEND, A LA PROCHAINE!