After another enjoyable day at the beach, with sand, boogie boards and large waves, the need to replenish the stomach was high on the agenda. A pre dinner appetiser of a post beach ice cream helped settle the stomach, as dinner was prepared. My wife made a barbecued egg plant smash, a recipe by Annabel Crabb. This dish required the whole egg plant to the roasted on the barbeque on high heat. When it was soft and charred it was removed, chopped roughly, and garlic, spring onions, lemon juice, olive oil and salt and pepper were added. Also served were a chick pea, capsicum, feta, cucumber and celery salad, and some of last night’s coleslaw.
Days at the beach with great weather just call out for a barbecue with salads. This is simple wholesome fresh food and great eating. Of course from my perspective the sausages make the meal. Tonight we had kabonosy from Park Avenue Quality Meats, and a cracked pepper and merlot sausage from Top Cut in Raglan. The smoky kabonosy are a firm family favourite. Here is a link to the very first review I wrote on my blog - it was kabonosy.
The cracked pepper and merlot sausages are finely ground. This is a beef sausage, with the flavour of the pepper completed by the merlot. Although the family went for a kabonosy initially they did comment positively about the cracked pepper and merlot snarlers. I would buy these again.
Cost of cracked pepper and merlot snarlers: $15.50 per kilo.
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