We celebrate Christmas with my in laws next Saturday. It's convenient for everyone to have it a week early. We exchange pressies and usually have a wonderful very Aussie buffet style spread and catch up with a side of the family that we love but don't see that often whilst sweating under the ceiling fans until it's cool enough to sit on their deck and catch a glimpse of the ocean. This year, I volunteered to do an entree. Naturally I wasn't anticipating getting home long after the fresh food shops have shut (only the supermarkets are open until 11 and their fresh produce is rather questionable. I'm always suspicious of food you have to spray with water to keep it looking good!). So, I will have to purchase any thing fresh and de-lovely on Friday evening at Harris Farm and prepare something mindblowing. I have a reputation to maintain you know.
- Now there are provisos.
- It must travel well. Whatever I take can be packed into an esky full of ice but can't be 'spilly' or collapse if the traffic's bad
- It needs to be something that I can prepare on Friday night or 'assemble' on site
- It needs to be tasty, refreshing and not too heavy, we have high temps forecast this year
- It can involve a frying pan or a barbie but the oven will be in use
- It needs to be something a little different. . .a little special. None of this melon and prosciutto or prawn cocktail stuff. It needs to look and taste spesh
. . .the perfect entree for 10 people aged 16-81. Fortunately, their tastes are varied and nobody's very fussy about food. OK, Hit me with your best shot . . and go easy you yanks, we don't eat big meals.