Sensational Summer Sizzlers

With a bank holiday on the horizon, everyone is preparing for a bumper barbecue and here are a few selections to get you going… All we need now is the right kind of weather!


Grilled lamb skewers with crushed British peas, tzatziki and chilli

SERVES 4
Cooking time: 10 minutes

INGREDIENTS

For the lamb:

  • 800g diced leg of lamb
  • Small bunch of thyme chopped
  • 1 lemon zested Preparation time: 30 minutes and juiced
  • 2 tbsp olive oil
  • Salt and pepper

For crushed peas:

  • 200g fresh peas, shelled and cooked
  • Small bunch of parsley chopped
  • Half lemon, juiced
  • 2 tbsp extra virgin olive oil
  • Salt and pepper

For tzatziki:

  • 150g Greek yogurt
  • Half a cucumber deseeded and finely chopped
  • Small bunch of mint, shredded
  • Salt and pepper

To serve:

  • 4 warmed pitta breads
  • 1 lemon cut into 4 wedges
  • 1 red chilli deseeded and finely chopped

METHOD

  1. In a medium-sized bowl marinade the lamb with the thyme, lemon and olive oil, season with salt and pepper and set aside.
  2. In a food processor blend the cooked peas, parsley, lemon juice and olive oil for 30 seconds, remove and season with salt and pepper and then set aside.
  3. In a small bowl, mix together the Greek yogurt, cucumber and mint and then season with salt and pepper and then set aside.
  4. Preheat a griddle pan. Then divide the lamb between 4 skewers and place on the griddle for 3 minutes each side. The lamb should be slightly pink in the middle.
  5. When the lamb is cooked, divide between 4 plates and serve with the crushed peas, tzatziki, warm pitta and lemon wedges. Sprinkle with the chopped chilli and serve.

Warm steak & beetroot sandwich with honey & mustard dressing

SERVES 2
Preparation time: 10 minutes
Cooking time: 12-15 minutes

INGREDIENTS
For the honey mustard dressing:

  • 6 tbsp extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 small clove garlic, crushed
  • salt and freshly ground black pepper

For the sandwich:

  • A 2-3cm fat rib-eye steak (approx 225g weight)
  • 1 tbsp olive oil
  • A little sea salt and freshly ground black pepper
  • 2-4 shallots, finely sliced (for a summer version, replace the shallots with a handful of peppery watercress leaves)
  • 2-3 cooked beetroot, sliced
  • A ciabatta loaf, cut in half and sliced open

METHOD

  1. Firstly, make the dressing by putting everything in a small jar with a tight fitting lid. Shake well until thoroughly mixed and season to taste with salt and freshly ground black pepper.
  2. Heat the oil in a heavy-based frying pan until smoking hot. Season the steak on both sides with a little salt and freshly ground black pepper. Lay the steak in the pan and fry, undisturbed, on one side for 2-3 minutes. Flip over and fry on the other side for a further 2-3 minutes. For a 2-3cm thick piece of meat these timings should give you a medium steak. Cook a little less for rare, a little more for well done. Remove the steak and allow to rest on a warm plate tightly covered in foil.
  3. Add the shallots to the frying pan and fry for a few minutes over a medium-high heat until softening and beginning to caramelise. Remove to a plate and keep warm.
  4. Lay the ciabatta, cut side down, in the frying pan and toast lightly for a minute or two.
  5. Slice the steak into 1cm wide strips across the grain and divide between 2 pieces of ciabatta. Top with the sliced beetroot and fried onions. Drizzle over a little of the dressing and cover with the top of the ciabatta. Serve immediately.
  6. Any leftover dressing will keep in the fridge for at least a week.

Toasted garlic hummus with radishes and pitta bread

SERVES 4
Preparation time: 10 minutes
Cooking time: 5 minutes

INGREDIENTS
Hummus:

  • 6 cloves of garlic, sliced
  • 4 tbsp extra virgin olive oil
  • 400g tinned chickpeas, drained
  • 1 lemon, zested and juiced
  • 1 tbsp tahini
  • Salt and pepper

Accompaniments:

  • 400g mixed radishes cut in half
  • 4 warmed pitta breads
  1. Place the garlic and olive oil into a medium-sized frying pan, heat gently until the garlic starts to turn a golden brown, remove from the heat and set aside.
  2. Place all of the hummus ingredients into a food processor, blend until fairly smooth and season with salt and pepper.
  3. Serve with radishes and warmed pittas.





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