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dancing james
I tried a couple of new things recently:
Lamb shanks which I braised for a few hours in a standard casserole of red wine, stock, vegetables and herbs, then brushed with redcurrant jelly and finished off with a quick blast over some charcoal. They were very tasty and I'm wondering whether they could be braised well in advance, then popped in the microwave to get the internal temperature back up before a final barbecuing for added smokiness.
Also, fresh pineapple chunks marinaded in dark rum, brown sugar and mixed spice. Kebabbed and popped on a charcoal barbecue until the edges started to caramelise and then served with whipped cream. Very nice indeed and I might try larger slices in the same style since I think that will be less hassle to prepare and easier to serve.