There is nothing like the taste of barbecued food. Simple meats and fishes and vegetables are transformed by those smokey flavours into wonderful meals. In England, however, we usually get to barbecue about five times a year (if we’re really keen) and at least two of those occasions will involve the cook standing in the drizzle while the party happens indoors without you. To bypass the weather I have investigated adding a charcoal grill to my kitchen but sadly I accept they are only for the professional – so instead I have finally got to grips with the griddle.

Like you, I have had the cast iron monster lurking at the back of the cupboard for years and it fills the kitchen with smoke whenever I heat it up. Yes, that one. So instead (and I invite you to admire this radical approach) of a charcoal oven I have installed two powerful extractor fans and now I can actually use the griddle in the way it was intended, smoking hot with the emphasis, in my case, on smoking.

The funny thing about Italy is they don’t barbecue – at least not here in the Veneto – even though you could stand outside about 75 per cent of the year and not get wet. But they do griddle all sorts of thing and just recently I have been branching out and doing vegetables the Italian way.

courgettes

Here are some lunchtime courgettes or zucchini which you dress with oil and lemon juice and add to your salad or eat alongside your meat or fish. You’ll notice they look quite pretty too.

Trying to be more adventurous I also bought squid from the local fishmonger but being a novice I didn’t ask him to do prepare it in any way which left me with a quick lesson in squid anatomy. (Basically cut off anything you don’t fancy eating.) Then I brushed the rest with oil and added chilli salt when it came off the heat. I also sneaked in a couple of scallops which were meant to go in the oven as a first course but, hey, it got late and the first course was amalgamated into the only course!

squid

No real marks for presentation but this lot did taste really good!

One thought on “When it’s too wet to barbecue. (That’ll be August if you’re in England.)

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