insideKENT Magazine Issue 76 - July 2018 | Page 150

OUTDOORLIVING
THE ULTIMATE SUMMER GARDEN PARTY cont.
What to eat:
Of course, the most obvious choice
here is to have a barbecue and that’s
exactly what you should do to
provide the foundations of your
garden party spread – forget boring
bangers and burgers though and
opt for chicken breasts, prawn
skewers, minute steaks and salmon
fillets instead.
Make sure you marinade them too.
For the fish and chicken go for a
Caribbean-style marinade using
(per four portions) 3tbsp lime juice,
2tbsp olive oil, 3tbsp finely chopped
flat-leaf parsley, 2tsp finely chopped
rosemary, one large red chilli (finely
chopped), and four thinly sliced
spring onions. For any red meat try
a Korean-style marinade made with
(per four steaks) 3tbsp sugar, 6tbsp
soy sauce, 2tbsp vegetable oil, 2tbsp
toasted sesame oil, 1tbsp peeled,
grated ginger, three grated garlic
cloves and one finely chopped
shallot.
Often, the very best thing about
barbecued food is all of the
accompaniments you can easily
prepare to compliment them. Make
sure you have plenty of dips and
crudité set out for your guests to
pick at throughout the party –
stirring some roasted cherry
tomatoes and red peppers into
guacamole produces a lighter
version that cuts through some of
the rich avocado with a hint of
sweetness and tang; and anchoïade
is a really bold, gutsy dip made
using anchovy fillets, garlic, shallots
and parsley that works with crudité
and with slices of crusty baguette
too.
Bite-sized finger food is always well
appreciated by milling partygoers,
but that doesn’t have to mean
straight-out-of-the-seventies vol-
au-vents are your go-to solution.
Blinis are the new vol-au-vents and
can be piled high with beetroot and
quail’s egg; smoked salmon and
crème fraiche; and artichoke and
lemon dip. Potato salad and salsa
verde is a crowd pleaser that will go
with all of your barbecued meats
and fish; and, in my greedy
opinion, no party is complete
without a cheese board groaning
under the weight of a huge Brie.
You’ll think you’re full, but a few
cocktails down the line as day turns
into night, somehow you’ll always
find room for cheese.
ANCHOÏADE DIP (4)
Ingredients:
• 60g anchovy fillets, roughly chopped
• 4 cloves garlic, roughly chopped
• 2 shallots, roughly chopped
• 1tbsp red wine vinegar
• Handful parsley, finely chopped
• 150ml extra virgin olive oil
• Freshly ground black pepper
Method:
1. Put all the ingredients except the olive
oil and black pepper in a processor and
switch on. Once blended, pour the olive
oil into the blender in a steady stream
and blend until it forms a thick sauce.
2. Pour into a pan and heat through.
Season with freshly ground black pepper
and serve immediately.
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