BBQ with the Boys

We've been set up in our new digs for a month now, and the Mr has been pretty keen to throw a BBQ for his workmates.  We enjoyed a little reconnaissance @ the local hardware store last weekend, but no purchases were made.  On Monday, The Mr announced that the BBQ would take place over the coming weekend . . .

But . . . But . . . We don't have a BBQ!

We now have a Weber Kettle BBQ

So . . . To the menu!  The boys feasted on Moroccan marinaded lamb shoulder with couscous and round beef with green salad.  I managed to whack together some harissa sauce with yoghurt, mint and cucumber to accompany the meat.  If you haven't tried it, then I suggest you make some and gobble it up as often as you care to . . .

Harissa

{www.taste.com.au}

YOU WILL NEED:

Ï 8 Birdseye chilli     Ï 2 crushed garlic cloves     Ï 1 tsp each of salt, cumin & ground coriander   Ï 2 tblsp olive oil

Ï Whiz together the de-seeded chilli with the remaining ingredients until it forms a spicy sauce.

For a sweet treat, I whipped up some gingerbread, knowing that these lads would like to finish the night with a swig or two or ten {let's be honest} of fortified wine.

Gingerbread

{Nigella Lawson}

YOU WILL NEED:

Ï 150g butter   Ï 200g each of golden syrup and black treacle     Ï 125g dark muscovado sugar     Ï 2tsp finely grated ginger     Ï 1tsp each of ground ginger and cinnamon      Ï 1/4tsp ground cloves     Ï 1tsp bicarb soda, dissolved in 2tblsp warm water     Ï 250ml milk     Ï 2 eggs beaten     Ï 300g plain flour

Ï Preheat the oven to 170 C.   Prepare baking tin {I used a 26 x 19 - Nigella told me to use a 30 x 20 x 5}   In a saucepan, over a low heat, combine butter, sugar, syrup, treacle, fresh and ground ginger, cinnamon and cloves   Remove from heat and add milk, eggs and bicarb soda in its water.   Sift flour into a bowl and add liquid ingredients, beating until well mixed.  Bake for 45 - 60 minutes.