BBQ SPECIAL
WITH RECIPES FROM THE RADIO SHOW

BEFORE DINNER TREAT

AIOLI SHRIMPS

Aioli:
100ml mayonnaise
100ml creme fraiche
2 cloves of garlic
2tbsp olive oil
S&P
Chili flakes

200g of hand peeled cooked pink shrimps
bamboo skewers
olive oil
fresh thyme
S&P

Mix the aioli ingredients and let rest for 30min. 
Serve with olive oil, herb marinated shrimps threaded on skewers. 

Main course

PINK BBQ SALMON

800g middle part of fresh salmon
lemon juice
olive oil
fresh thyme
fresh chive
fresh dill
S&P
fresh red chili

Mix lemon juice and olive oil together with the herbs and season to taste.
Place the salmon with it's skin facing downwards on a sheet of tin foil, roll
up the sides so that it becomes a box. Distribute the marinade over the top
of the salmon then BBQ on high heat for 10-15min, DO NOT TURN. 

Spring Vegetables:
10 fresh baby potatoes
20 green asparagus
100g sugar snaps
8 small, fresh carrots

Cut the veggies into good sized bites, then steam them for a couple of minutes
(baby potatoes - 10min) Drain and mix with a creamy caviar dressing.

Creamy Caviar Dressing:
100ml mayonnaise
50ml creme fraiche
lemon juice from 1 lemon
1 can of red caviar
S&P
olive oil 

Mix the ingredients together and let rest for 30min. 

After dinner treat

STRAWBERRY LAYER CAKE

100ml cream cheese
100ml whipped cream
100ml icing sugar
2tbsp vanilla sugar
sponge cake
fresh strawberries

Mix cream cheese, whipped cream, icing and vanilla sugar until creamy and smooth. 
Make layers with the rounds of sponge cake, the cream and fresh strawberries. Let
rest in the fridge for 30min.