Make-ahead Caramel Cake for Saturday barbeques
Working Saturdays means that any weekend entertaining needs to be planned and organised well in advance, especially when it comes to Saturday night barbeques at the cottage. The Naas Cousin was coming to stay so I grabbed the opportunity to get a few of the cousins together. There wasn’t anything complex on offer: free-range chicken drumsticks marinaded for a little while in my thrown together barbeque sauce (mix enough tomato ketchup, wholegrain mustard, cider vinegar, soy sauce and seasonings to coat the chicken. Allow to stand. Throw on barbeque.), some decent meaty sausages, homemade mini-beef burgers and an assortment of roasted vegetables (red and yellow peppers, spring onions, large mushrooms with garlic butter and lemon, sweetcorn with smoked garlic salt). The Husband normally does the cooking outside while I look after the prep in the kitchen as there are always a couple of salads to assemble. This time it was a Pasta and Flageolet Bean Salad with Sundried Tomato Dressing alongside a Green Salad with Blue Cheese, Nectarines and Savoury Seeds, dressed with Sweet Blackberry Vinaigrette. Working Saturdays means that any weekend entertaining needs to be planned and organised well in advance, especially when it comes to Saturday night barbeques at the cottage. The Naas Cousin was coming to stay so I grabbed the opportunity to get a few of the cousins together. There wasn’t anything complex on offer: free-range chicken drumsticks marinaded for a little while in my thrown together barbeque sauce (mix enough tomato ketchup, wholegrain mustard, cider vinegar, soy sauce and seasonings to coat the chicken. Allow to stand. Throw on barbeque.), some decent meaty sausages, homemade mini-beef burgers and an assortment of roasted vegetables (red and yellow peppers, spring onions, large mushrooms with garlic butter and lemon, sweetcorn with smoked garlic salt). The Husband normally does the cooking outside while I look after the prep in the kitchen as there are always a couple of salads to assemble. This time it was a Pasta and Flageolet Bean Salad with Sundried Tomato Dressing alongside a Green Salad with Blue Cheese, Nectarines and Savoury Seeds, dressed with Sweet Blackberry Vinaigrette.