Monday, 8 September 2008
Slightest glimmer of sunlight, the smallest hint of summer and we fire up the barbie. Inaugural firing of the new Diplo cooker required plenty of scrap timber to warm the flue and cure all the important bits. Whilst waiting for the fire to reach optimum cooking performance we need to replenish the larder - fate is kind to the hunter-gatherer in our neck of the woods and a 120 metre lung/heart shot (150 grain soft nosed High-Shock Win 30-30) should suffice here.
A week to cure and a delicate 24 hour marinade, (pinot, rosemary, olive oil,garlic and a liberal dollop of smoked paprika, I fancy) should do the trick. Fried garlic-potatoes, a spicy water cress salad and a heavy Chilean Malbec will be required, llama can be a little chewy. I'm particularly looking forward to fashioning a jalfrezi, rich in saag, out of the neck fillet. MORE PROTEIN !