A Perfect Sunday Afternoon..

What's a perfect Sunday Afternoon for you? For me it's all about the weather. Spring is here. Although we had a few cold days, the sun seems to come out on the weekends, which is when it really counts.

This weekend was the perfect time to give my new Bodum Picnic Grill a bit of a whirl. I have always wanted a picnic grill and this one is light, cute and comes in an amazing array of colours.

I made some Spiced Steak Kebabs and for dessert, BBQ Pineapple Chunks with Cinnamon Sugar.

Spiced Steak Kebabs (Martha Stewarts Everyday Living September Issue)

Ingredients

12 – 15 pieces sirloin steak chunks (cut into 1½ inches each)

½ cup extra virgin olive oil

2 teaspoons ground cumin

1 teaspoon ground coriander

1 medium green capsicum (cut into 1½ inch chunks)

1 medium red onion (cut into 1 inch pieces)

salt and pepper

Method

1. In a small bowl, combine the oil, cumin, coriander, salt and pepper together.

2. Thread the steak, onion and capsicum onto your skewers. I only used 4 chunks of steaks per skewer.

3. Brush the skewers with the oil mixture making sure that it is well coated. Set aside in the fridge for about 30 minutes.

4. BBQ the skewers, turning frequently to avoid burning. It’s best to take it off the heat when the meat is slightly pink. The skewers will continue to cook off the heat. Let it rest for 5 minutes before serving.

I first tasted these Pineapple Chunks at a Brazilian BBQ Restaurant. The sweet pineapple is perfect with the cinnamon sugar. Such a simple but delicious dessert.

BBQ Pineapple Chunks with Cinnamon Sugar

Ingredients

1 Pineapple (skin off and cut into thick chunks)

2 tablespoons cinnamon

4 tablespoons castor sugar

BBQ skewers (wooden skewers should be soaked in water to prevent burning)

Method

1. Mix the cinnamon and the sugar together and put it on a plate.

2. Coat each pineapple chunk in the cinnamon sugar mixture before putting onto the BBQ Skewers.

3. BBQ for 6 minutes each side. The outside should start to caramelise.

4. Let it cool slightly before serving.

You can add a little more cinnamon sugar after it has cooked. Don’t add too much as it will take away from the charcoal flavour. This is perfect served with coconut ice cream or fresh cream.

Thank you to Kitchenware Direct for sending me the Cool Bodum Picnic Grill to review. For more information on the Bodum range just go to Kitchenware Direct.