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Rich, Dian & Josh

Brian Kennett

Brian Kennett

Amateur Chef and Foodie Extraordinaire

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ChillaxBBQ 4 Rich, Dian & Joshua

 

A lovely Saturday afternoon, apart from The Perfect Storm that hit us. Luckily for us, I had literally just finished the final plating as the rain started. It was close, but I timed the cooking finish to perfection. Dessert was consumed upstairs as we all got dried off. What a wonderful afternoon we had. Joshua and Jude became new BFFs and we had the very special opportunity to meet the lovely Dian. A cracking afternoon of friendly banter, cold ones and I am hoping delicious food. A mini-ChillaxBBQ for our mates and even a short visit from Wifey which was the icing on the cake for us all.

ChillaxBBQ 4 Rich, Dian & Joshua

Today’s cooking was NOT #BillWallaceFriendly but was indeed #KnibbsyKiddleWagyuFriendly… as you will see.

The produce came from Bootle’s for those Monkfish Cheeks and toma from ButcherBox. Brilliant produce guys. So good!!!

ChillaxBBQ 4 Rich, Dian & Josh
A small affair due to the allowable numbers of visitors. But a lovely one at that. Rich now sporting his sunnies to try and force the initial rain clouds away – it worked too!!!
ChillaxBBQ 4 Rich, Dian & Josh
It’s been over a year now since we were allowed to use this. So great to be back on the coals though. Boy have I missed doing BBQs…
ChillaxBBQ 4 Rich, Dian & Josh
First up is Smashed Thai Pork. Reverse-seared pork that is seasoned with salt & cracked black pepper only. Charred on the coals and then hit with a hammer (I kid you not) to smash it and then back on the coals. It becomes almost jerky-style and crispy – then dip in the Thai-style dipping sauce of equal parts of soy, water, fish sauce, a chopped chilli padi and fresh chopped coriander. This was a belter!!! Thai street food.
ChillaxBBQ 4 Rich, Dian & Josh
Up next is the Coconut Chicken. I think a whole chicken that I stabbed all over and then marinated overnight in coconut cream, lime juice & sea salt & cracked black pepper. In the oven at 90 degrees for 2 hours or so and then charred up on the BBQ – squeeze a little fresh lemon over when serving. Yummo.
ChillaxBBQ 4 Rich, Dian & Joshua
Heirloom tomato salad, with fresh basil, mozzarella, edible flowers and Balsamic. Super-colourful and every so flavourful.
ChillaxBBQ 4 Rich, Dian & Joshua
Citrus Fish ‘n’ Chips with five fresh herbs
ChillaxBBQ Reverse-Seared Wagyu Beef
Black Angus Toma time now – this is an incredible piece of meat from ButcherBox. I reverse-seared this for 75 minutes or so at 90 degrees or until 75-77 degrees centigrade in the core. The only thing on it is sea salt & cracked black Kampot pepper. That will be a beautiful medium-rare and then throw her on the coals to char a crust on the outside. Carve off the bone and slice it into bite-sized pieces. Sprinkle again with a little more sea salt & cracked black pepper. Serve it up. The very best way to cook steak. Look at that Pink2Pink heavenly steak… The best steak you will ever have.
ChillaxBBQ 4 Rich, Dian & Josh
And these are my Monkfish Cheeks. I cleaned off the membrane and marinated in lime juice. This took some of the quite smelly fishiness away. I then drained them, dried them and dusted them in seasoned flour. Then on the BBQ I shallow fried them off in some oil & garlic butter until golden brown. BOOM!!!
ChillaxBBQ 4 Rich, Dian & Josh
And then it was dessert time. Bless him, Rich made a superb Easter-egg cheesecake. Absolutely fantastic this was. Super-sweet but then so very zesty with lemon zest to give an edge. Brilliant.

And that was that. ChillaxBBQ 4 Rich, Dian & Josh was over. We had beautiful weather. We dined, drank, chatted, swam, laughed. We got soaking wet. We got dry. We had fun. It was a cracking day. Thank you to Rich, Dian and Joshua for coming to visit. A brilliant afternoon and we were so happy to have you as our guests. We must do this again soon. Because we really did – ENJOY!!!

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