LET’S EAT “AL FRESCO”
There is no better past time in the summer than to fire up the barbecue and cook and eat Al Fresco. Especially when the weather here in Scotland has been so outstanding, pushing temperatures into the 80’s.
With Canada Day on July 1 and Independence day July 4, I can’t imagine either of these holidays being complete without family and friends all around and the grill fired up.
Being a huge BBQ aficionado, I grill all summer long and am always inventing new recipes to try, creating marinades and accompaniments to go with these.
I would like to share a couple of these recipes with you. So along with my chicken skewer marinade, I have included two clean eating side accompaniments that will turn your chicken skewers from humdrum to fandabbidossie.
Marinade for Chicken – Serves 2
3 tbsp olive oil, 2 chopped garlic cloves, 1 chopped red chilli, 1 tbsp honey, a good splash of soya sauce, a dash of paprika. Mix throughly in a bowl and add 2 chopped chicken breasts. Allow to marinate for at least 1 hour.
4 bamboo sticks (make sure you soak in water before threading chicken on to them. An assortment of peppers, mushrooms, onion, tomatoes, courgettes – what ever you would like to thread onto the bamboo stick along with the chicken. Alternate between chicken, veg or fruit. (peaches and pineapple work well with chicken to.)
Two Awesome Sides – PICKLED BLACKBERRIES and PICKLED RED ONION & CUCUMBERS
PICKLED BLACKBERRIES – 3/4 cup blackberries, 1 small red onion (chopped), 1 chopped red chilli, 1 tsp coconut sugar, 1 tbsp white wine or apple cider vinegar, 1 tsp fresh or dried thyme.
Gently squash berries in a bowl with the back of a spoon. Add the rest of the ingredients. Leave to sit for at least one hour. Serve as a side dish.
PICKLED RED ONIONS & CUCUMBERS –2 sliced red onions, 1 chopped red chilli, 1/2 cucumber deseeded, 4 tbsp cider vinegar, 1-1/2 tbsp water, 3 tsp coconut sugar.
Gently heat vinegar, water and 2 tsp coconut sugar. Leave on heat until sugar dissolves. Add sliced onions and coat in pickling liquid. After 5 minutes add cucumbers and chilli. Stir and coat everything well. Place in a bowl and sprinkle remaining tsp of coconut sugar on the top. Cover with cling film and leave to marinate for a good hour.
Both these dishes are simple to make and really pack a punch to any BBQ food. Whether your cooking chicken, pork, beef or fish, you will find these two accompaniments and real hit with your guests.
Now get that Barby fired up and enjoy eating Al Fresco.
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Mary Joan Calder
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