Andy's sorted out a great way to cook over charcoal, not using too much charcoal and keeping all the flavours in. He puts a small pan of charcoal in our fire pit, puts a grill bar over it and uses an old pot to cover it so all the lovely smokey flavour stays in while whatever is cooking cooks. He was using an old set of oven gloves to check the cooking of whatever but decided to make a lifting device so he can easily pull it on or off. He was out tinkering in the old house, I didn't know (or care) what he was up to and about 15 mins later he came out with this nifty thing. He only uses stuff we have leftover.
Anyway last night was calamari. We get these really thick calamari pieces here and we slice them finely almost to the bottom so that when you eat it, you cut it just a bit and it's almost like pappardelle. It's such a lovely way to cook (and to eat) these thick calamari steaks. And on the bbq, they take on that gorgeous caramelised flavour you only get from charcoal. Calamari, when cooked properly, tastes like scallop. It's really really delicious.
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| Calamari, cooked this way tastes really really SCRUM!! |
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| The cool device Andy made to lift the pot on and off the bbq |
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| We served it simply with a white bean, roasted tomato, fresh tomato, basil salad with a little vinaigrette, |
lemon juice and zest. It was very very delicious.
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