I have very early memories of the wonderful aromas of the backyard BBQ. Even now, it is hard to walk past the local sausage sizzle without wanting a small taste. As time moves on I still love BBQs but have made some changes to the way I entertain.
I've continued with the same basic menu but introduced a relaxed formal style of serving, which works wonderfully, and is a lot easier to enjoy than juggling a paper plate with a plastic knife and fork.
For this party the menu included Lamp Chump chops, BBQ sausages and BBQ sliced onions. I then added baked potatoes with grated cheese, sour cream and coleslaw, and a simple tossed lettuce salad to round things out. Of course you can't forget the tomato sauce, fresh bread and some good beer or wine.
Some ideas for dressing the table include a bunch of fresh native flowers, bowl of peanuts and a sauce jug for the tomato sauce.
I've finished with a classic Trifle (recipe below). which works really well for large crowds and most of the work is done the day before which is perfect for relaxed entertaining.
I'm sure I will be repeating this process many times over summer.
- 4 x 85g packets strawberry jelly crystals.
- 6 mini swiss rolls (more if using the bite size rolls).
- 2 tablespoon brandy.
- 2 cups custard (you can use the carton custard).
- 2 cups raspberries.
- 2 cups strawberries.
- 1/2 cup blueberries.
- 300 ml thickened cream.
- 1 tablespoon caster sugar.
- Make the jelly according to instructions on the package and place in the fridge for one hour.
- Slice the swiss roll and arrange in a large bowl.
- Drizzle the swiss roll with brandy.
- Spoon the jelly on top, then the custard.
- Cover and refrigerate overnight.
- Next day top with most the the fruit (reserve some fruit to decorate the top)
- Whip the Cream and sugar and place over the fruit.
- Place additional fruit on top to decorate.
- lightly dust with icing sugar.