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A summer lunch: on holiday and in town
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| A good idea for entertaining friends in the summer is to organise a barbecue in the garden, especially if at the seaside or in the mountains. Even those who have remained in town who do not have space outdoors can arrange lunch with friends, substituting the classic barbecue with fresh, light recipes. Cold pasta dishes and salads are perfect as they allow us to make free use of our imaginations without having to cook over a hot cooker. Here's how to serve up all the colourful cheer of the summertime. |
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When organising a barbecue or an open air meal in general, it is a good idea to dedicate attention to the garden, tidying up the lawn, hedges and flowers so that they are looked after and lush.
Before thinking of the menu, remember that you might have Mother Nature to contend with: obtain some weights, stones and pegs to secure anything that the wind might try to carry off, especially if you intend using paper plates and cups. To stop napkins from flying away, try tying them around the cutlery with a coloured ribbon.
The other potential nuisance when eating outside can be insects. Buy citronella candles and place them around the part of the garden you are going to use; you can even leave out a basket with some insect repellents for your guests to use.
Barbecues are informal events that call for a table that is decorated in a simple and cheerful manner. Tablecloths with multi-coloured flowers are fine; collecting large leaves to put underneath the plates is also a nice idea. Set out a smaller serving table on which you can leave extra plates and glasses, sauces, condiments and any food for the barbecue as these will be cooked a little at a time. For drinks, on the other hand, the best thing is to fill a large terracotta vase with ice, leave all the beers and other drinks that are to be served cold in it and place in the garden in an informal manner. Do not forget to get a large bin for the rubbish and leave it in a corner where it is out of sight but accessible to everyone.
Moving on to the preparation of the barbecue, the first thing to bear in mind is that each kind of food calls for different kinds of embers. For example, ash and oak are most suitable for cooking meats whilst pear or cherry wood are best for fish. In any case, the quickest and most convenient solution is to use charcoal. A useful tip is to throw lemon and orange rinds onto the embers: they perfume the air and give the meat and fish a little extra flavour.
With regards to the menu, there are many kinds of foods that can be cooked on the barbecue. Steaks, hamburgers, ribs, spare ribs, sausages, spring chickens, skewers or slices of fish. Hard cheeses are also excellent for serving with basil, parsley, chopped nuts, fennel seeds, oregano, green or pink pepper, chilli oil, mint leaves and honey. Last of all, do not forget the vegetables. Radicchio, mushrooms, courgettes, aubergines, peppers and onions are particularly good. Potatoes cooked whole and covered with melted butter and flavourings are also excellent; they might require a longer cooking time but they are truly delicious.
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A COLOURFUL LUNCH AT HOME |
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A lunch at home with friends can be just as pleasant as a barbecue in the garden and is an excellent remedy for summer heat in the city. It is important to choose fresh foods that are light and enticing, thus avoiding having to work over a hot stove. Let your imagination run riot with delicious and imaginative salads featuring pasta, seafood or even just vegetables to dress with unusual, tasty dressings.
Another fresh idea might be to use fruit, such as alternating pieces of melon and kiwi with slices of cured ham and prawns; these can make for appetising skewers for serving as an appetiser.
If on the other hand you want to astonish friends with an eye-catching lunch, aim for colour. Go for a menu on a colour theme: red, green, yellow... Just choose the ingredients and combine them based on the colour you like most. Then coordinate tablecloths, plates and decorations for the table in tone with the food.
Given the season, it might be an idea to opt for sunny colours or green. A few ideas for a sure-fire green menu? Begin with a salad of cucumbers, peas, green apple and a few mint leaves. Continue with potato dumplings with rucola and herb cheeses, green beans for a side dish and a fresh fruit salad of kiwi and white melon for dessert.
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