Every year I get the team over for some choice cuts. King prawns are always a big hitter on the garden table, each delivery of them to the plates I always see a bunch of empty wooden skewers.
I’ve also been experimenting with chicken hearts. They go down a treat actually. Season with paprika and olive oil, they don’t need much cooking and are a nice little curiosity. Don’t do too much though, apparently they’re high in cholesterol.
Boil the corn on the cob before you put them on the BBQ, you don’t want to cook them there, just toast them a bit.
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