PYNE’S OF SOMERSET RECIPES AUGUST 2019 One thing that is guaranteed to bring a break in the summer weather, it seems, is to announce a barbecue. It is almost inevitable that three normal months’ supply of rain will fall in the ensuing two hours and the garden will become totally waterlogged. But we press on with our love of barbecues in this country and although we still have a very long way to go before we can rival the Americans -who have turned the whole notion of al fresco cooking into something of a religion - we are starting to get a lot more adventurous about what we place over the charcoal. Our meat counter is always well-stocked with ready-prepared barbecue treats in addition to our award-winning burgers and sausages. But if you fancy something even more exotic here are three ideas from three separate food cultures. Two of them, you will note, involve leaving the meat to marinade for a good long time before cooking, which is the best way of achieving maximum flavour. Just the usual word of caution: food that is allowed to burn on the barbecue isn’t actually that good for you. So wait until the flames have died down and the coals are covered with a fine, white ash before you start cooking – and it’s always best to cook for longer over a lower heat than quickly over a high one, so arrange your food away from the hottest part of the heat source.
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Market Way | Regional Rural Business Centre | North Petherton | Somerset | TA6 6DF
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We’ll see you soon… Malcolm & Julie Pyne
AUGUST 2019
VIEW ALL  RECIPES CHICKEN WINGS WITH MAPLE BARBECUE LEBANESE LAMB CHOPS PORK RIBS WITH ORGANGE