Barbecue with mango salsa and veg loaded potato salad

Posted by petra08 on May 4, 2013 · 4 Comments 

It feels so lovely that the cold weather finally seems to have given in and the warm weather has arrived at last! The difference to wake up to a clear blue sky makes all the difference. Another clear sign of spring is the itchy nose, hayfever kicked in even before the green came out but it was sorted by a trip to the pharmacy for some antihistamines and I am now ready for the outdoor life.

It started by buying a new barbecue, the old one was falling apart and it was time to take it to the tip. So in the garden is a shiny new one, the ones that starts with a certain “W”. We got some lamb chops, sausages, bacon and morcilla. Too lazy to get some veg I used what I had at home.

When having a barbecue, first thing first, open a nice bottle of chilled rose. I prefer Wolf, a rose Pinot Noir. I opened the bottle, poured myself a glass and started cooking by marinating the lamb chops, set aside until they are ready to be cooked.

Veg loaded potato salad, serves 3

• 4 medium sized salad potatoes
• 2 spring onions, sliced
• 1 avocado
• 1 carrot
• 1/4 onion
• 1 egg
• 2 heaped tbsp light creme fraiche
• 2 heaped tbsp cottage cheese
• salt & white pepper

Peel, cube and boil, for 10 minutes, the potatoes together with the egg and the cauliflower florets.

Finely cube the peeled carrot, chop the onion, slice the spring onion and peel and cube the avocado.

When the potato has boiled add it to the salad along with the chopped up egg, creme fraiche and the cottage cheese. Gently mix and add salt and pepper to taste. Set aside to let the flavors marry whilst placing the meat on the barbecue and starting on the salsa.

Mango and chilli salsa

• ½ mango
• 2 spring onions
• 1 small bunch of flat leaf parsley
• 1 red chilli
• 1 tbsp vinegar
• 1 tsp extra virgin olive oil
• 1 small tsp French mustard

Slice and cut the mango in to fine cubes. Finely chop up the spring onion and chop the flat leaf parsley. Mix all the ingredients in a bowl and then mix the dressing and add.

The thing about a new barbecue is that I actually didn’t know how it worked and I soon realized that I did not have enough charcoal, the heat was not hot, just warm enough to cook. It  cooked the lamb chops and sort of smoked the cauliflower but the rest needed a helping hand in the oven I have to admit. I will know next time.

The cauliflower and the morcilla got a slightly smokey flavor and it was delicious.

I cut up the rest of the meat on a chopping board.

The lamb chops were done first so we ate them beforehand.

For dessert I decided on a goats cheese and some orange honey from Montserrat in Spain. There was a few market stalls just below the monastery and it looked so delicious.

As it was Friday evening, before a bank holiday, why not have a wee dram to sleep on? I opened a brand new bottle and had a wee dram  to start the weekend.

 

I have entered this to the always great Made with Love Mondays, hosted by Javelin Warrior

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Filed under Allotment/Veg, Avocado, Carrot, Cheese, Chilli, Egg, Fruit, Garlic, Goats cheese, Herbs, Lamb, Mango, Meat, Pork, Potatoes, Recipe, Rose, Saussage, Spirits, Spring onion, Starch, Whisky, Wine, Wolf · Tagged with Barbecue, Dalmore, lamb chops, mango and chilli salsa, mango salsa, Morcilla, potato salad, Spanish goats cheese