Home' The Tribune : February 8th 2012 Contents 24 THE TRIBUNE, FEBRUARY 8, 2012
Maximise flavour and health on your BBQ
By SALLY DARRAGH
Barbecues are a proud Kiwi tradition,
and they are not just about sausages.
Warm evenings, blokes standing
around the grill, laughter.
Here are some tips on making your
barbecue healthy as well as yummy.
Vegetables don't need to be a
stranger on your barbie.
You can grill just about any
Capsicum, tomatoes, mushrooms,
aubergines, sweetcorn, courgettes,
onions and garlic can be brushed with
oil and grilled until tender. Or you
can cube and grill vegetables on
skewers to make vegetable kebabs.
Trim beef, lamb and pork of any
white fat you can see.
If you can't see any then the meat is
low in fat.
However, even meat that appears
to have no fat will still have some of
it in the flesh.
This fat is an important part of the
meat, as it contributes to the flavour
as well as keeping the meat moist and
tender when cooked.
Fish done on the grill is really easy.
When cooked, fish flakes easily with a
fork and will appear opaque all the
If any part of the fish is partially
translucent and glossy, then it's not
When preparing whole fish, make
about three diagonal slashes across
the fish on each side, then brush with
oil and barbecue over a moderate
The best way to barbecue chicken is
over hot coals, not flames, or if you
are using a gas barbecue, reduce the
Try and buy low fat varieties of
sausages or boil them prior to going
on the barbecue.
Team up with some wheaten or
other brown bread and sauce; don't
worry about the butter, sauce should
do the trick.
Firm, fleshed fruit such as pine-
apple, pawpaw and apple barbecue
well as the natural sugars caramelise
making them a yummy dessert.
Leave bananas in their skins, bar-
becue, then split and serve with
yoghurt. For peaches or nectarines,
halve and remove the stone, then
drizzle with a little honey.
To avoid food-poisoning:
Wash and dry your hands
thoroughly before starting.
Don't place or prepare raw meat
next to cooked or partially cooked
meat or food that is ready to eat.
Use clean plates and barbecue gear.
Make sure the meat is well cooked to
prevent food poisoning.
Keep meat, poultry and other
perishable foods cold (2 to 4 degrees
Celsius) until you are ready to cook.
Using pre-cooked poultry and
sausages is recommended.
Words to Chew Over is a fortnightly
column promoting opportunities to
improve your health and wellbeing.
'Eleven' images on show at exhibition
The moment: Eleven photographers
have used the palindrome date of
November 11, 2011, as a catalyst for
exhibition Eleven: The Collection.
At 11 minutes past 11 on November 11
they took photographs around
Manawatu. Each photographer has one
piece of work in the exhibition, on at
Square Edge in Palmerston North until
February 20. They had a blank page to
produce any image they liked with the
collaboration's link being the time they
were taken. On the left are three photos
taken in Rangitikei St at 11.11am on
November 11 by Catherine Holmes. She
liked the idea of capturing a moment on
an everyday street that people would
not normally stop and look at.
''I'm interested in capturing people's
stories and looking for beauty and
interest in the seemingly mundane,''
the British-born photography student
Chief Reilly of Glasgow a real hard case
of living in
is kilt model
By JUDITH LACY
When Glaswegian Elaine Reilly
moved to Palmerston North four
years ago, her list of people to avoid
Kiwis would tell her so-and-so was
a real hard case''.
In Scotland hard cases are not
characters, but violent people to avoid
at all costs.
The Vision Manawatu chief execu-
tive was the first speaker in the new
monthly series Know Your Neigh-
bour, at Palmerston North City
Library last week.
Mrs Reilly said Kiwis were quick to
point out she had an accent but find it
hard to believe they too have one.
She misses haggis but has dis-
covered a Scottish butcher who vac-
uum packs and exports the delicacy.
The offal dish reflects Scottish
people's dislike of waste. Every bit of
a beast that cannot go into steak or
chops goes into haggis, she said.
It is a myth all Scots drink whisky
and a wee dram'' is also a myth --
they are large.
Joining Mrs Reilly at Events Cen-
tral were fellow Scots migrants
Fraser Greig, who has been in New
Zealand five years, and Stuart Doug-
las, three years.
They modelled their kilts and the
audience learnt about the sporran
(pouch), sgian dubh (small sheathed
knife carried in the sock), brogues
(shoes) and flashes (decorated elastic
to hold socks up).
Asked by a man in the audience
what Scotsmen wear under their
kilts, Mr Greig said tradition dictated
nothing. The sporran acts as a weight
and with about 8 metres of fabric in a
kilt they were not in great danger of
succumbing to Palmerston North's
Mrs Reilly does not wear the
Scottish national dress for women --
long tartan skirt and frilly white
blouse, as she is not a wee wifey''.
While she does get homesick some-
times, she thinks with Facebook she
is more in touch with the day-to-day
minutiae of people's lives in Scotland
than when they lived a couple of miles
down the road.
Mrs Reilly described herself as a
rare Glaswegian as she loves Edin-
burgh too. She spoke of the
counterproductive rivalry between
the two great cities. Glaswegians tell
a joke about when you go to Edin-
burgh people will say to you: You'll
have had your tea then,'' indicating
you will not get fed at their house.
She felt Kiwis and Scots were simi-
lar in their hard working, No 8 wire
The Skiwi'' loves New Zealand and
hopes to become a citizen.
When she told a friend she was
moving to Manawatu, they knew of it
as they have all the Manawatu Pipe
Know Your Neighbour is organised by
Settlement Support and Palmerston
North City Library. At noon on the first
Thursday of each month a different
culture will be highlighted.
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