FOOD:A simple menu for stylish, fuss-free entertaining that won't involve a frazzled chef hiding out in the kitchen, writes Domini Kemp
THERE'S A COMMON misconception among regular folk that chefs are tricky people to feed. That statement can be true when chefs go into their rivals' restaurants to check out the food.
But, have a chef over to dinner and you should feel a lot less stressed than the tizzy I've seen some people get into. You see, when you cook all the time for a living, you're often so damned grateful to have a home-cooked meal put down in front of you that even a fish pie can elicit tears of grateful joy.
These fast-talking, potty-mouthed, terrifying creatures can go all blubbery when presented with lasagne and garlic bread. Trust me, I've seen dozens of them fall apart over a bacon buttie or a delicious chicken broth.
Then there are certain "foodies", shall we say, who would actually put some of us so-called professionals to shame. I was at a big barbecue lunch recently, which felt like an episode straight out of a Jamie Oliver show.
It was the kind of party that you always hope you can casually throw together, but never quite manage to pull off without looking all red-faced and frazzled.
The sun was shining, the sea breeze was blowing, kids were laughing and the wine was flowing. It was an effortlessly perfect party.
The host was a very relaxed, über-enthusiastic cook, and the hostess very wisely let him get on with it. His judgment of seasoning was spot on, and he had enough Ballymaloe courses under his belt to give him a quiet air of kitchen confidence, without being too cookery-school smug.
Anyway, I was simply bowled over by the simple menu and top cooking, so I harassed the cook daily for the recipes, one of which appears below. I debated taking all the credit, but my conscience got the better of me. So thank you, Oisín and Sarah.
So, next time you think you've made a knee-jerk decision by inviting some catering king or queen to dine, think again. You don't need to start infusing oils or buying paint brushes to sketch smears on plates. You definitely don't need to perfect your foam-making skills or stock up on dry-ice. In fact, all you need to do is get a good hunk of meat, marinate it and cook it on the barbecue. Serve it up with a few salads, ply the guests with drink, and before you know it, you'll be offered a job.
Tasty BBQ lamb (serves eight, or so)
This works best with leg of lamb. Shoulder is just too grizzly and fatty.
1 boned leg of lamb
250ml red wine
200ml soy sauce
4 cloves garlic, peeled and crushed
Big bunch mint, roughly chopped
Generous amount of rosemary sprigs
Black pepper
Put the lamb in a big dish that will fit into the fridge. Mix the rest of the ingredients together and pour over the lamb. Leave to marinate overnight, if possible, occasionally turning the lamb over so that the marinade penetrates evenly.
Heat a barbecue and cook the lamb for about 20 minutes on each side. The cooking time completely depends on the thickness of the meat, so you need to keep an eye on it from about 30 minutes on.
If you feel it's getting too charred, but want to keep it cooking as it feels a little too "fleshy" and raw, put some tinfoil down and wrap the lamb in it. This will stop the naked flame attacking it. Turn it over regularly during cooking and baste with the marinade.
Allow the meat to rest for about 10 minutes before slicing and carving thinly.
Tabouleh
300g bulghar wheat
1 teaspoon Marigold stock or 1 vegetable stock cube dissolved in approximately 450ml water
4 tomatoes, chopped, or eight cherry tomatoes, halved
1 bunch spring onions, finely chopped
1 small cucumber, finely diced
Bunch mint, finely chopped
Bunch parsley, finely chopped
Juice of 2 lemons
2 tablespoons orange juice (fresh if possible)
Black pepper
Boil a kettle. Rinse the bulghar wheat in a sieve. Let the excess water drain off then place it in a heatproof bowl, along with the dry Marigold stock, and enough boiling water to generously cover the bulghar wheat. If using a stock cube, dissolve it in about 450ml of boiling water and use this instead. Cover with cling film and leave to soak for about 30 minutes. Drain the wheat, and allow all the excess water to drain off. Give the bowl a quick rinse, put the bulghar wheat back in, and add the remaining ingredients. Mix well, check seasoning and serve.
Asian slaw
This is made by very thinly slicing a red cabbage and six carrots, dousing them with a glug of olive oil, a few splashes of soy sauce and a few drops of sesame oil. If you have some sesame seeds or coriander leaves, chuck them in. Check the seasoning and set aside for an hour before serving to allow the cabbage to soften up. dkemp@irish-times.ie