Not-the-Anniversary-BBQ ~ 6th September 2020
Good Afternoon All
We hope you will enjoy this selection of songs, quiz, recipes, and facts. We hope the sun shines and you can use some of the recipes included and have your own BBQ, whilst singing along to the music!
Camp fire songs
My Bonnie lies over the ocean https://www.youtube.com/watch?v=Io9MPyXE2K0
My Bonnie lies over the ocean, my Bonnie lies over the sea My Bonnie lies over the ocean, Oh, bring back my Bonnie to me. Bring back, bring back Oh, bring back my Bonnie to me, to me Bring back, bring back Oh, bring back my Bonnie to me. O blow ye winds over the ocean, O blow ye winds over the sea O blow ye winds over the ocean and bring back my Bonnie to me Bring back… Last night as I lay on my pillow, Last night as I lay on my bed Last night as I lay on my pillow, I dreamt that my Bonnie was dead Bring back… The winds have blown over the ocean, The winds have blown over the sea The winds have blown over the ocean And brought back my Bonnie to me Bring back…
A Scouting favourite https://www.youtube.com/watch?v=rA1Ynm4cqTg&feature=youtu.be
Ging gang goolie goolie goolie goolie watcha, Ging gang goo, ging gang goo. Ging gang goolie goolie goolie goolie watcha, Ging gang goo, ging gang goo. Hayla, hayla shayla, hayla shayla, shayla, oooooooh, Hayla, hayla shayla, hayla shayla, shayla, oooh. Shally wally, shally wally, shally wally, shally wally Oompah, oompah, oompah, oompah.
The Brownie Smile Song https://www.youtube.com/watch?v=NtLOhNS3GVI
I’ve got something in my pocket, that belongs across my face. I keep it very close to me in a most convenient place. I’m sure you couldn’t guess it, if you guessed a long, long while. So I’ll take it out and put it on, it’s a Great Big Brownie Smile!
‘When The Saints Go Marching In’ by Louis Armstrong https://www.youtube.com/watch?v=wyLjbMBpGDA
O when the saints go marching in, when the saints go marching in O Lord I want to be in that number, when the saints go marching in. And when the sun refuse (begins) to shine, and when the sun refuse (begins) to shine O Lord I want to be in that number when the saints go marching in. When the moon turns red with blood, when the moon turns red with blood O Lord I want to be in that number when the saints go marching in On that hallelujah day, on that hallelujah day O Lord I want to be in that number when the saints go marching in
Daisy Daisy https://www.youtube.com/watch?v=78MKBHR3NbU
Daisy, Daisy give me your answer do I’m half crazy, all for the love of you It won’t be a stylish marriage, I can’t afford a carriage But you’ll look sweet upon the seat of a bicycle built for two
‘The White Cliffs of Dover’ sung by Dame Vera Lynn https://www.youtube.com/watch?v=d5aeClRY4kA
There’ll be bluebirds over the white cliffs of Dover Tomorrow, just you wait and see. I’ll never forget the people I met braving those angry skies I remember well as the shadows fell the light of hope in their eyes And though I’m far away, I still can hear them say, “Thumbs up!” For when the dawn comes up. There’ll be bluebirds over the white cliffs of Dover Tomorrow, just you wait and see There’ll be love and laughter and peace ever after Tomorrow, when the world is free. The shepherd will tend his sheep; the valley will bloom again. And Jimmy will go to sleep in his own little room again. I may not be near, but I have no fear. History will prove it too When the tale is told, it will be as of old for truth will always win through But be I far or near that slogan still I’ll hear “Thumbs up!” For when the dawn comes up. There’ll be bluebirds over the white cliffs of Dover… When night shadows fall, I’ll always recall out there across the sea Twilight falling down on some little town it’s fresh in my memory I hear mother pray and to her baby say, “Don’t cry!” This is her lullaby. There’ll be bluebirds over the white cliffs of Dover…
A Nature and Garden Quiz
1. Which is not a butterfly?
a. Cabbage White b. Pink Petal c. Red Admiral
2. What was the first name of the famous Blue Peter gardener
3. What is the name of the conifer that became well known for creating garden border disputes amongst neighbours?
4. Haltwhistle in Northumberland claims to be what?
5. Which plant beginning with ‘b’ is brilliant for attracting butterflies?
6. Ladybirds are good for controlling what pest?
7. Jude the Obscure is a type of what?
8. Which seabird is sometimes called a ‘Sea Parrot’?
9.Which popular garden plant was used by the Romans in their baths to scent the water?
10. Which country is associated with Koi Fish popular in garden ponds throughout the world?
11. Chile is the original home for which dramatic tree often found in stately homes and mature larger gardens?
12. Ermine is an alternative name for which British mammal?
13. Goldfinches, Magpies and Greenfinches all have something in common, apart from being birds of course. What?
14. Edmund Hilary trained on which British mountain in preparation for his ascent up Mount Everest?
15. A Franciscan monk named a popular garden plant after Leonhart Fuchs, a 15th century German doctor and herbalist. What plant was it?
16. What benefit is there to growing ferns in the UK?
17. Something in the garden became popular in the Netherlands during the 17th century, as a symbol for the House of Orange and independence, what was it?
18. How many tonnes of charcoal are estimated to be used in the UK every year for barbecues, that are not from sustainable sources?
a. None it is illegal b. 10,000 tonnes c. 40,000 tonnes d. 80,000 tonnes
? ? ? ? ?
10 Interesting BBQ Facts
1. Denmark is the ultimate BBQ nation! They are the biggest grillers in the world; they spend more on barbecues and accessories over the year than any other country.
2. When Americans BBQ they actually mean they are cooking using the grilling method. The BBQ favourites are burgers, steak, hot dogs and chicken whilst the most popular flavours are hickory and mesquite. Here in the UK we are choosing to grill more exotic foods such as duck!
3. 7.5 million BBQ occasions took place on the 29th April– the day Prince William and Kate Middleton were married.
4. The first McDonalds was a barbecue restaurant.
5. The number of BBQ’s held per family during summer has risen from 2.5 ten years ago, to over 9 now!
6. May 15th is national BBQ day.
7. 40,000 tonnes of charcoal is used each year on BBQ’s.
8. The Oxford English Dictionary cites the first recorded use of the word in the English language in 1697 by the British buccaneer William Dampier. While the standard modern English spelling of the word is barbecue, local variations like barbeque and truncations such as bar-b-q or bbq may also be found
9.There is no definitive history about how the word “barbecue” originated – or why it’s sometimes used as a noun, verb, or adjective. Some say the Spaniards get the credit for the word, derived from their “barbacoa” which is an American-Indian word for the framework of green wood on which foods were placed for cooking over hot coals. Others think the French were responsible, offering the explanation that when the Caribbean pirates arrived on our Southern shores, they cooked animals on a spit-like devise that ran from “whiskers to tail” or “de barbe a` queue.”
10. Woods commonly selected for their flavour include mesquite, hickory, maple, guava, kiawe, cherry, pecan, apple and oak. Woods to avoid include conifers. These contain resins and tars, which impart undesirable resinous and chemical flavours.
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- Pineapple and pork skewers
400g pork fillet; 4 tbsp light muscovado sugar; 60ml cider vinegar; 1 tsp fish sauce; ½ small pineapple peeled, cored and cut into chunks (or use ready prepped fresh pineapple, drained well); 1 green pepper, deseeded and cut into squares (optional); 4 spring onions , trimmed and cut into 4 equal lengths; small bunch coriander, chopped (optional); cooked rice or pitta, to serve
Cut the pork into cubes. Heat the sugar and vinegar in a pan over a low heat until the sugar melts. Add the fish sauce and cool. Tip in the pork and mix well so that all the cubes are covered in sauce.
Heat the barbecue. If you are using coals, wait until they turn white.
If you are indoors, heat a griddle pan. Thread the pork and pineapple onto skewers, alternating pieces with the pepper and spring onion.
Barbecue or griddle the skewers for 3-4 mins each side (you may need to cook them for longer if griddling). Sprinkle with coriander, if you like, then serve with rice or slide into pitta breads.
100g butter softened; 1 garlic clove, crushed; 1 tbsp chopped parsley; 4 corn on the cob
Heat oven to 200C/180C fan/gas 6. Mash butter, garlic and parsley with seasoning.
Cut 4 pieces of foil large enough to hold a cob, place a cob on each piece, top each one with butter, then seal edges to form parcels. Bake, or cook on the barbecue, for 30-35 mins or until tender.
Chili or pesto can also be used. No butter needed if using pesto
3. Mushroom, peach courgette skewers
3½ tbsp olive oil; 2 garlic cloves, crushed; 1 tsp chilli flakes; 3 rosemary sprigs finely chopped; Portobello mushrooms, each cut into quarters; 4 peaches de-stoned and cut into quarters; 2 large courgettes each cut into 8 chunks; 2 large red onions, each cut into 8 wedges (leave root on); 1 avocado; 1 lemon juiced; ½ tsp wholegrain mustard; large bag rocket, watercress and spinach salad; 2 tbsp toasted mixed seeds; You will need 8 metal skewers
Mix 3 tbsp oil with the crushed garlic, chilli flakes and rosemary. Thread alternate pieces of mushroom, peach, courgette and red onion onto each skewer – you can get two pieces of everything on each. Brush the kebabs with the flavoured olive oil and season with salt and black pepper, then set aside. The kebabs can be made the day before and kept in the fridge.
Heat the barbecue or a grill to its highest setting. Meanwhile, blitz the avocado, half the lemon juice and 50ml water to a smooth dressing and season to taste.
Whisk the remaining lemon juice, remaining ½ tbsp olive oil and mustard together, then toss with the mixed rocket salad and toasted seeds.
Barbecue or grill the skewers for 4-5 mins on each side or until cooked through and nicely charred. Pile onto a platter and serve with the avocado dressing and salad on the side.
4. Barbecued Spiced Chicken
The spice rub used in this recipe is simple and the spices are easy to find.
In a dry container, combine salt flakes, paprika, ground coriander, chilli powder, black pepper, ground cloves, and allspice. You can make this dry rub in a big batch since the spice mix will be good for up to 6 months if packed in a sealed container.
Brush the chicken with olive oil and apply some of the dry rub.
Put the chicken on the preheated grill and cook for around 15 to 20 minutes.
Turn the chicken occasionally to ensure even cooking. The grilled corn above will make for a perfect meal, along with some chilli oil and lime that you can drizzle before serving the chicken.
5. Louise’s Broccoli Salad with Bacon, Cheddar
Servings: 6-8 can easily be halved
Ingredients: Salad; 4 oz bacon, (cut into ½ inch pieces or diced pancetta small pack; 1 small chopped red onion (small dice); 1 head of broccoli cut into small, bite-sized pieces; 4 oz of grated red Leicester or strong cheddar cheese,
1 small cup mayonnaise, good quality (thick)third of a small jar; 2 tablespoons white wine vinegar; 2 oz caster sugar
Set a frying pan over medium-high heat. Add the bacon or pancetta and cook, stirring frequently, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Set aside.
In a large mixing bowl (big enough to hold all of the salad ingredients), whisk together the mayonnaise, white wine vinegar and sugar.
Add the broccoli, Cheese, and red onions and bacon to the dressing, toss to coat evenly. Cover and refrigerate the salad until ready to serve. The salad can be made up to this point several hours ahead of time.
This is an ideal make ahead recipe as the vinegar “cooks” the broccoli and onion and all the flavours meld together, Yum!
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Thank you for joining us once again. We hope you have enjoyed our online event. Quiz answers will be put up on Monday 7th September.