Add a new twist to this year's barbecues and picnics
Curried Chicken and Mango Salad
Serves 4
Prep: 10 mins Cook: 20 mins
12 chicken mini fillets
1 tbsp olive oil
1 tbsp curry paste
125g Greek yoghurt
1 lime – juice and zest
1 cucumber, cubed
1 ripe mango, peeled & cubed
4 salad onions, trimmed and sliced
Little Gem lettuce leaves separated
Toasted almonds & warm naan bread to serve
Method
1 Pre-heat oven to 200C/Gas 6. Toss the chicken in the oil and curry paste with a squeeze of lime juice - season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through - leave to cool and then cut into cubes
2 Season the yoghurt and stir in the grated zest of the lime – add the cucumber, mango, salad onions and chicken and mix gently– serve on the lettuce leaves with the almonds scattered over and the warm naan bread
Sticky Ribs with Potato Salad
Serves 4
Prep: 15 mins Cook: 1 hr 10 mins
300ml tomato ketchup
300ml dark soy sauce
125g clear honey
5cm piece fresh ginger, peeled and minced
4 cloves garlic, peeled and crushed
2kg pork spare ribs
1kg new potatoes
3 salad onions, chopped
2 tbsp mixed chopped herbs
200ml mayonnaise
Method
1 Mix the ketchup with the soy sauce, honey, ginger and garlic – add the ribs and coat with the marinade – cover and chill overnight.
2 Take the ribs from the marinade (reserve the marinade) and place in a large, deep pan - add enough water to completely cover them - bring to a simmer, then cook over a medium heat for 45 mins until completely tender – drain. Heat the marinade until it has reduced down to a sticky coating consistency Preheat the grill or BBQ and grill the ribs for 8-10 mins on each side, basting the ribs with the reduced marinade occasionally.
3 Meanwhile boil the potatoes until tender, drain and mix with the onion, herbs and mayonnaise – season well and serve warm with the sticky ribs.
Chorizo, Peppers and Chickpeas
Serves 4
Prep: 10 mins Cook: 20 mins
1 tbsp olive oil
1 tsp smoked paprika
2 garlic cloves, peeled and crushed
2 red onions, peeled and cut into wedges
1 red and 1 yellow pepper, trimmed de-seeded and sliced
300g chorizo, sliced
100ml dry sherry or vegetable stock
2 x cans cannellini beans, drained
Flat leaf parsley and crusty bread to serve
Method
1 Heat the oil in a large non-stick frying pan and gently fry the paprika and garlic for 1 min – add the onion and peppers and cook until soft – 8-10 mins.
2 Add the chorizo and fry for 3-4 mins then add the sherry and beans – simmer for 5 mins – season and serve topped with the parsley with the bread.
Cooking
