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Recipes from 'Come to the Table' by Louise Luiggi
Entertaining outdoors is an excellent way of introducing informality and creativity. Barbecues do not always have to mean burgers and sausages thrown indiscriminately on to a grill. Try using marinades for meat before grilling, roasting vegetables as well as meat, and don’t overlook fish, superbly moist and succulent when cooked in foil parcels on a hot barbecue...
Brochettes de boeuf au beurre d’herbes
Cut about 1kg of entrecote or rib-eye steak into regular-sized cubes and push them on to skewers. Place them on a hot barbecue grill for approximately 10 minutes, turning them from time to time.
Put 100g butter in a bowl over a bain-marie with salt and pepper. Add 2 tablespoons of strong Dijon mustard and 1 tablespoon each of finely chopped parsley, tarragon and chives. Mix well and wait until the butter begins to melt. Do not let it boil.
When the kebabs are cooked, arrange them on a plate. Sprinkle with salt and pepper. Pour the butter sauce into a sauce dish and serve separately.
Salade de legumes grilles
For 6 people, cut in half 5 green and 5 red peppers and remove the seeds. Place them on a hot grill. Once they are softened, remove the skin, which should come away easily, and then cut into fine strips. Keep to one side on a serving plate.
Cut 5 small aubergines and 5 courgettes into thin slices. Pour some olive oil over them and sprinkle with salt and pepper.
Put them on the barbecue grill and, once they are soft, serve all the vegetables on a serving platter. Pour a liberal quantity of olive oil over them and sprinkle with crushed garlic, chopped parsley and chives.
Serve well chilled.
Read an extract from Louise's book - "Come To The Table"...
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