The St Chinian fireworks were wonderful as every year, and just in case you are wondering, here are a few seconds of the finale
Bastille day was celebrated in style, with two days of partying and music. Both evenings the children gathered with their parents in front of the Mairie to await the distribution of lampions and flags, in preparation for the procession around the village. The play of shadows on the walls was too much for me to resist – and the actors were most likely quite unawares of their “performance”.
And the colours of the French flag were present even in the red, white and blue lights strung on the main square all the way down to the stage.Off we went to the football stadium along with most of the village, to watch the fireworks.
Over the years the fireworks have gotten better and better, and now we have an amazing display, which lasted some 15 minutes!
Now for some food! Our cookery group got together in my garden in St Chinian this week – the theme was BBQ as it was summer, and the food was eclectic and very delicious! We started off with a salad of crabmeat, avocado and mango, followed by marinated prawn skewers, and we cooked damper bread to go with some of the food. There were also some marinated and grilled courgettes. I got a bit carried away with the food and missed out on taking pictures 🙂
Then came the pork spare ribs, glazed with home-made BBQ sauce. On my last visit to Colorado, Peter Holm gave me his recipe for a spare rib seasoning mix, and Bill Law, one of my facebook friends, pointed me to a site called amazingribs.com . A little while back I’d seen an article on using a kettle BBQ to smoke food, and was keen to explore that with the ribs. My butcher trimmed the ribs for me and cut the slab lengthwise, to make for easier manipulation on the grill, and I seasoned them the night before. The recipe called for long, slow cooking (3 – 4 hours) and that was worth all the effort – evident by the speed with which the ribs disappeared.
And once they were gone we grilled some Rissoles, burgers which had a medley of vegetables incorporated, making them very light and tasty. To finish we had grilled nectarines with vanilla ice cream, with little drizzle of brandy over the nectarines – just a perfect finish. And the weather… we ended up sitting out until almost midnight and as it was a new moon all the stars were out.
The recipe for the Rib Rub is as follows:
1 tbsp ground cumin
1 tbsp paprika
1 tbsp granulated garlic
1 tbsp granulated onion
1 tbsp chili powder
1 tbsp brown sugar
2 tbsp coarse salt
1 teasp cayenne pepper
1 teasp ground black pepper
1 teasp ground white pepper
Combine all ingredients and mix well, store in an airtight jar until required. Rub into ribs and leave to marinate over night.
The recipe for cooking the ribs was found on www.amazingribs.com and the claim that they are the best tasting ribs ever is definitely not far-fetched!