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New Year’s Eve 2018, ChillaxBBQ in Bali

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New Year's Eve 2018, ChillaxBBQ in Bali

New Year’s Eve 2018, ChillaxBBQ in Bali

I had an idea to cook something for Ruther’s 50th, so ordered in black pudding. It ended up as a NYE banquet, cooked by Marky Mark and I – so yes I am nominating this as a ChillaxBBQ event – this is New Year’s Eve 2018, ChillaxBBQ in Bali. Marky Mark and I battled through with limited utensils (AKA one blunt knife), no oven (AKA the villa bought us 2x BBQ’s) to bake, no chopping boards, no cloths, hey let’s face it we had nothing.

The previous day I grabbed some spices from a local store. We ordered in some meats, fish, fresh herbs and veggies from the villa guys, bless them. They also made us 4 varying in spice heat Sambals. Damned fine they were. Marky Mark and I got creative and turned out a bloody good mini ChillaxBBQ for our mates ahead of the ‘memorable’ firework display. Here we jolly well go. New Year’s Eve 2018, ChillaxBBQ in Bali.

New Year's Eve 2018, ChillaxBBQ in Bali
Not a bad little array of raw ingredients. We can absolutely get something going with this. The stuff is so so fresh. The Galangal still smells of soil, it must have been dug up that day. Squeeze it and juice comes out. Amaze-balls freshness.
New Year's Eve 2018, ChillaxBBQ in Bali
The dynamic duo – pretty unconventional style in both the food prep and dress attire ha ha – bring it on!!!
New Year's Eve 2018, ChillaxBBQ in Bali
The boys from the villa did us proud with fresh banana leaves for wrapping the fish to protect and flavour, and also dried coconut husks for the BBQ itself. Memories of Jimbaran Bay flooding back to me now.
New Year's Eve 2018, ChillaxBBQ in Bali
The boys cleaned the fish too – first time I have ever seen a fish filleted from the top of its head down. Just weird as you can’t easily pull out the bones when cooked. Anyways this is lime, shallot, chili, and garlic stuffed snapper.
New Year's Eve 2018, ChillaxBBQ in Bali
See what I mean – just weird. Fish has a split personality. Can see two sides of an argument and is beside itself…
New Year's Eve 2018, ChillaxBBQ in Bali
Next up is snapper stuffed with sambal heat #3 – mildest.
New Year's Eve 2018, ChillaxBBQ in Bali
Then two more snapper stuffed with Sambal heat #2. This was incredible. Smoky to the taste, and not so spicy. It was stellar. We use this for the pork later too.
New Year's Eve 2018, ChillaxBBQ in Bali
All wrapped up in little banana leaf coats – steam, char, flavour and protect – all in one. This is going to be really good, I just know it!!!

We popped these on the grill in batches. Whilst we were away we had a cat burglar. As in literally. A feral jungle kitten broke in to the kitchen, pulled a whole fish out of the pan, un-wrapped it from the banana leaf and ran off with the whole fish. Little shit!!!

New Year's Eve 2018, ChillaxBBQ in Bali
ChillaxBBQ Head of Procurement comes in for an inspection, clearing forgetting that you are supposed to suck your stomach IN when being photographed.
New Year's Eve 2018, ChillaxBBQ in Bali
Back to Sambal heat #3. Now tarted up/augmented with a load more lime juice, fresh lime, lemon grass, shallots, and crushed garlic. Now the marinade for the fresh prawns. So simple, so bloody delicious.
New Year's Eve 2018, ChillaxBBQ in Bali
We made a rough stock and boiled off the 1Kg pork belly until cooked. Sliced in to the skin side to create little nuggets when crackled. Put the meat side down in the pan in top of Sambal heat #3 and whacked it in the BBQ as a quasi oven. We then boiled the sweetcorn off in the same stock. I then turned that stock in to a quasi Tom Yam, adding some lime, chilis, lemon grass, garlic, chicken jelly and shallots. Talk about using what you have to best advantage – triple use stock.
New Year's Eve 2018, ChillaxBBQ in Bali
Next up and now we really are pushing BBQ baking to the extreme. This is sous vide marinated steak, with black pudding and Serrano ham Beef Wellingtons. Puff pastry and egg wash on top. Baked in the BBQ for about 20-30 minutes. These came out just stunning. Smoky and cooked to perfection – a proud moment for Marky Mark and I. These were AMAZE-BALLS!!!
New Year's Eve 2018, ChillaxBBQ in Bali
Seriously – how good do these look. Baked in a BBQ and thy come out looking like this. I’d order these again and again in any restaurant!
New Year's Eve 2018, ChillaxBBQ in Bali
The Ruthers chicks clearly enjoying the food – having a moment in some shape or form…
New Year's Eve 2018, ChillaxBBQ in Bali
My one seemingly excited by the fare on offer, or she just broke wind – one of the two…
New Year's Eve 2018, ChillaxBBQ in Bali
How good do these look. First snappers up. The perfect BBQ char from the coconut husk and protection from the banana leaf. It flew off the plate – but wait it was snapper not flying fish ha ha! It was good!!!
New Year's Eve 2018, ChillaxBBQ in Bali
Cooking in pitch black, literally. A tiny wee torch to give us some idea if the stuff was cooked or not. Boy could we have done with the ChillaxBBQ kit from home – head torches a must!!!
New Year's Eve 2018, ChillaxBBQ in Bali
Here is that amazing pork belly. Crackled up nicely. Juicy and moist. Sliced thinly – this was an absolute cracker. Just look at that – that char on the meat is from the Sambal – genius idea.
New Year's Eve 2018, ChillaxBBQ in Bali
Second lot of fish is up – but this is after the fireworks, so it was a slow-burn consumption dish. Still – looking damned good in my reckoning!!!
New Year's Eve 2018, ChillaxBBQ in Bali
And here is the prawns and sweetcorn – oh yes!!!

A job well done by Marky Mark and I this New Year’s Eve 2018, ChillaxBBQ in Bali. It was a bit like those surprise basket cooking competitions. Make the best of what you get given, and that is what we did this day. 4 types of fish. Sambal prawns. 2 types of sweetcorn. Roast pork belly. And of course how can we forget our Beef, Black Pudding & Serrano Ham Wellingtons. A feast fit for Kings, Queens, Princes and Princess’. Happy New Year everyone and wish you all a spanking 2019 – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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