Real Food: Salads and Barbecues

Real Food: Salads and Barbecues

Carolyn Humphries

Language: English

Pages: 112

ISBN: 0572027656

Format: PDF / Kindle (mobi) / ePub

Real Food: Salads and Barbecues

Carolyn Humphries

Language: English

Pages: 112

ISBN: 0572027656

Format: PDF / Kindle (mobi) / ePub


With its variety of flavours and delicious recipes from around the world - for both meat-eaters and vegetarians - there's something for everyone in this new book! Exciting recipes combine simplicity with style, using exotic marinades and diverse ingredients (but all easy to buy from the supermarket) to create delicious barbecue meals. Not only that, but there's a stunning collection of salads to serve either with the barbecue, on their own, or with other summer meals. Ideal for any occasion - summer entertaining or family meals, inside or out - this inspiring selection of recipes is perfect for any summer - sunny and dry or rainy and cold! - so they'll buy it whatever the weather.

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and cook, turning occasionally. 4 When the vegetables have been cooking for 10 minutes, add the chicken breasts and cook everything for a further 10–15 minutes, turning occasionally, until the chicken and the vegetables are tender and cooked through. 5 Meanwhile, wrap the tortillas in foil and warm at the side of the barbecue. 6 Carve the chicken breasts into thin slices and place on large plates with the roasted vegetables and the flour tortillas. 7 To serve, spread the tortillas with a

with the orange glaze, until the lamb is well browned and cooked and the kumquats lightly caramelised. Serve garnished with sprigs of mint. Preparation time: 20 minutes Cooking time: 10–12 minutes Peppered lamb cutlets with citrus glaze Use lemon or lime marmalade instead of orange, if you prefer. Serves 4 8 lamb cutlets 15 ml/1 tbsp black or tropical peppercorns 45 ml/3 tbsp fine-cut orange marmalade 15 ml/1 tbsp lemon juice 10 ml/2 tsp sunflower oil 1.5 ml/¼ tsp salt 1 Trim any

g/4 oz/½ cup of softened unsalted butter, then roll and chill. Slice on to barbecued or grilled (broiled) meats, fish, poultry or vegetables for added flavour. 1 crushed garlic clove, 15 ml/1 tbsp chopped fresh herbs – parsley, basil, rosemary, tarragon or oregano – salt and freshly ground black pepper 15 ml/1 tbsp toasted sesame seeds, 5 ml/1 tsp sesame oil, 1 finely chopped spring onion (scallion), salt and freshly ground black pepper 15 ml/1 tbsp chopped fresh mint, 15 ml/1 tbsp made

with the kebabs. Preparation time: 15 minutes Marinating time: 1 hour Cooking time: 5 minutes Halloumi cheese with bacon This is a Greek speciality, often served as part of a selection of dishes, known as a metze. Serves 6 6 rashers (slices) of streaky bacon, rinded 200 g/7 oz/1 block of Halloumi cheese, cut into 6 slices Olive oil Freshly ground black pepper 3 pitta breads Shredded lettuce To garnish: 12 cherry tomatoes, quartered 1 Stretch the bacon rashers with the back of a

browned all over and cooked through. Drain on kitchen paper (paper towels), cool and slice thickly. 2 Meanwhile, boil the potatoes in lightly salted water until tender. Drain, rinse with cold water and drain again. 3 Spread both sides of the bread with butter or margarine. Cut the slices into dice and fry (sauté) in a frying pan (skillet) with the garlic added, tossing until golden brown and crisp. Drain on kitchen paper. Discard the garlic. 4 Place the cold sausages and potatoes in a large

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