I will be performing one of my BBQ Master classes in the Midlands on Sunday 28th May in Worcestershire. So clear your schedule for that day and come along.

So this is a call for all people who would like to improve their barbecuing skills to come and enjoy this free masterclass. Barbecuing is just a method for cooking food…any food outdoors.

I will teach you how to control the heat, which will give you confidence to try lots of interesting different dishes.

Learn how to roast a whole chicken on your BBQ , a shoulder of lamb, Caribbean Shrimp..some great vegetarian dishes….we will bake a pizza on the BBQ and even make a few delicious desserts. So come with an open mind and become the barbecue king of your street!!!

I will be giving out copies of the recipes, a BBQ hints and tips sheet,and of course you’ll get a chance to sample some of the delicious food yourself. We may even have one or two prizes to give away.

Barnett Hill is a large Garden Centre that has its own produce and meat section (so you can even do your food shopping whilst your there). I will be performing on the large patio deck area…we also have a Caribbean steel band to get you in the party mood. I will post more details and the show times in the next day or two.

Barnett Hill Garden and Leisure Centre,
Worcester Road,
Clent,
Tel: 01562-700-308
http://www.g-l.co.uk/events-details.php?id=296&ccode=barn

When I go to various food shows, one of the things I look to sample is the olive oil. Usually sampled with a piece of plain bread, it’s amazing how different olive oils can vary so much. Some can be fruity, other peppery, some with grassy or other characteristics.

Earlier this year in London I had the chance to attend a Portuguese Food and Wine tasting. Being a member of The Guild Of Food Writers I often get these kinds of invitations but usually turn them down due my busy schedule. But since I know so little about Portuguese food and wine I felt I should really make the effort to go.

It was at this show I came across an olive oil that is one of the best I have tasted for a very long time. It’s called Quinta Vale de Lobos. In the last couple of years this olive oil has won medals in the USA, UK and other European countries.

Difference in Dressing
This might be the ideal time to write a paragraph or two about how the French and Italians dress a salad. The French generally speaking make a Vinaigrette (which mixes the ingredients together) before mixing into the leaves. Where as the Italians put the ingredients on one at a time. First the Olive oil, then salt & pepper, then a vinegar (usually red wine, balsamic or sometimes both. The reason the Italians put the oil on first is it coats and protects the leaves thus preventing the vinegar from “burning the leaves”. Occasionally you find an olive oil good enough and well balanced enough to dress the leaves without any vinegar.

Below is a link to the Quinta Vale de Lobos site….again let me stress that I am not being paid to endorse this product………I’m just sharing with you my honest opinions.

http://www.valedelobos.com/