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.
RECIPES OF THE MONTH
Market Way | Regional Rural Business Centre | North Petherton | Somerset | TA6 6DF
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