BARBECUES: Food for thought from Peaches Kemp
The quality of the raw ingredients you use is paramount at barbecues. Spend a little extra by going to a quality butcher. Cooking steak? Buy fillet or sirloin. Chicken? Try to get organic. Sausages? Go for a large, gourmet variety.
Marinate your meats. It will add an extra dimension and allow you to show off your culinary talents. Marinate steaks in olive oil, garlic, thyme and balsamic vinegar, chicken breasts in a lemon and rosemary marinade, and drumsticks in an Asian teriyaki dressing.
Have the accompanying dishes prepped well in advance. Choose salads that will hold in the fridge for 24 hours (potato and pasta keep well), and for the one or two that might need last-minute attention, have them bowled up and ready to be dressed. If serving dessert, choose something like brownies and ice cream - a winner for both adults and children.
Chicken and sausages must be cooked through. Place them on a medium to high heat initially and then move them to a slightly lower heat half-way through to finish. If serving drumsticks, I always cook these in the marinade in the oven first and then finish them off on the barbecue. This removes the worry of wondering if they are thoroughly cooked.
Check your equipment. Make sure you have a full cylinder if using gas, and test the barbecue a couple of days beforehand to make sure it's working. If using coals, remember they will take approx 45 minutes to reach full heat and after that you will have about another hour before they start to lose it - don't miss your window of opportunity.
Finally, watch the weather forecast and have a back-up plan.