Just to tantalise your tastebuds…

… this was our menu of yesterday’s BBQ dinner. More photos later on.

Tapas Antipasto

• Chorizo and tomato salad: Chorzio sausage cooked with garlic and sherry vinegar served with a mixed tomato salad
• Sticky artichokes: Artichoke hearts and pine nuts tossed with lemon rind, honey and fresh thyme

Primo

• Souvlaki: Greek-style marinated lamb kebabs (chunks of leg of lamb marinated in garlic, lemon juice, oregano, bay leaves and olive oil) served with pita bread and a pumpkin and ginger chutney

Secondo

• Lemon Veal Chops: Barbecued veal chops previously marinated in a rosemary and lemon oil

• Patatas Bravas: Barbecue roasted potatoes flavoured with rosemary, fennel seeds and garlic then served with a tomato and sherry vinegar topping sauce.

Desserts

• Chocolate and peach tart: chocolate based pasta frolla filled with peach jam and fresh peaches

[caption id=”attachment_547" align=”aligncenter” width=”300" caption=”Peach & Chocolate Tart”]

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• Peach and amaretto chocolate cake: a chocolate and amaretto cake with peaches

To end with

• Basilcello: home-made liqueur made from basil leaves