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After a house or garden project, what's your favourite doorstop [sandwich]?

Marianne72

This morning I carted 10 bags of MOT1 base, 20mm gravel and postcrete [to complete a garden path] after a Wickes delivery. My new wheelbarrow with pneumatic tyre proved useful but I was exhausted. The trouble is, your mind doesn't age and tries to override your body. Time for tea and a doorstop! Thick white bread, anchor butter, 3 small bananas crushed between the slices. No removing crusts or cutting into squares or triangles - just one massive, solid, gooey deliciousness and Tesco massala chai to drink. 

Describe your memory of a delightful house or garden project. What simple repast [drink + doorstop] is your treat after a morning or afternoon's hard work? 

Parents

  • Simple, but perhaps unusual in this country, the best food I have ever cooked and eaten in the garden was barbecued squid, basted in olive oil mixed with lemon juice, crushed garlic, sea salt and black pepper. It was accompanied by a vinho verde - refreshing Portuguese white wine with a slight acidic fizz.

  • in reply to Martin

    Mine isn’t a sandwich either but your post reminds me of eating Sardinhas Assadas and drinking vinho verde in Portugal. A simple but memorable meal. 

    The recipe works best on a barbecue grill or directly on a grill plate to crisp and blacken the skin.

    Sprinkle sea salt liberally on fresh whole sardines and leave them to rest for 10 minutes.

    Grill the sardines directly on a grill plate for about 2–3 minutes each side, until the skin is blackened  and the flesh flakes if tested with a fork. 

    Transfer sardines to a warmed plate and drizzle with olive oil. Rest them for two minutes.

    Serve with a lemon wedge, green salad, olive oil dressing and crusty bread. For wine drinkers, Vinho Verde compliments the dish perfectly.

Reply
  • in reply to Martin

    Mine isn’t a sandwich either but your post reminds me of eating Sardinhas Assadas and drinking vinho verde in Portugal. A simple but memorable meal. 

    The recipe works best on a barbecue grill or directly on a grill plate to crisp and blacken the skin.

    Sprinkle sea salt liberally on fresh whole sardines and leave them to rest for 10 minutes.

    Grill the sardines directly on a grill plate for about 2–3 minutes each side, until the skin is blackened  and the flesh flakes if tested with a fork. 

    Transfer sardines to a warmed plate and drizzle with olive oil. Rest them for two minutes.

    Serve with a lemon wedge, green salad, olive oil dressing and crusty bread. For wine drinkers, Vinho Verde compliments the dish perfectly.

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