Food & Drink
Taste The Summer
Lockdown has been eased, so maybe it’s time to impress family and friends with a socially distanced barbecue which has a little more pizazz than next door’s regular old burger in a bun…
Mediterranean Style Salmon Kebabs
Time to make: 90 mins Serves: 6
These salmon kebabs are delicious and always a crowd pleaser. The Mediterranean-style marinade, with its beautiful garlic and fresh zesty notes, has a real summery feeling. Pair this with a flavoursome couscous, your favourite salad and a generous helping of Tzatziki.
1.5kg Salmon fillets, cut into cubes approximately 4cm in size
3 bell peppers cut into cubes approximately 4cm in size
2 red onions, cut into squares
For the garnish
Bird’s eye chili
Fresh coriander leaf
For the marinade
100 ml extra virgin olive oil
3 garlic cloves, crushed
1 lemon, zested and juiced
2 tsp chopped fresh thyme leaves
2 tsp dry oregano
1 tsp ground cumin
1 tsp mild chili powder
1/2 tsp ground coriander
First off start with the marinade by mixing the extra virgin olive oil, garlic, lemon juice and zest, oregano, thyme, cumin, mild chilli powder and ground coriander.
Place the salmon pieces, bell peppers and red onions in a large mixing bowl, season with salt and pepper, and briefly mix together. Pour the marinade over the salmon and vegetables and mix to make sure the salmon is well coated with the marinade. Cover with cling film and place in the fridge for an hour to make sure you pack in as much flavour as you can to the fish.
Take a skewer and, starting with the salmon, thread on salmon, pepper and onion; repeating until the skewer is full with a space of about 4cm at each end. If you are using wooden skewers it is always advisable to soak them in water for 20-30 minutes before using.
By now you will have already fired up the barbecue… gas or charcoal, its up to you. Place salmon skewers on and drop the lid to maximize the smokey flavours. Cook salmon for 6 to 8 minute, or until the fish is opaque throughout. Make sure you turn once midway through cooking.
When cooked serve immediately, but make sure you get in quick as these sumptuous skewers will go quick, so grab one fast or miss out.
Lockdown has been eased, so maybe it’s time to impress family and friends
Time to make: 30 mins Serves: 4
This fish dish is super easy to make, however it will impress your guests. Most of the work is in the prep which can be done ahead of time, leaving you more time to enjoy a cool summer cocktail in the garden.
4 cod fillets, 150-200g each
500g cooked new potatoes, cut into 1cm slices
50g cherry tomatoes, quartered
20g black olives, quartered
1 red and 1 green bell pepper, thinly sliced
2 tsp capers
Juice of ½ lemon
1 small onion, finely chopped
100ml extra-virgin olive oil
For the herb sauce
100ml olive oil
50ml red wine vinegar
Handful of basil, chopped
Handful of parsley, chopped
Cut four sheets of foil approx 80cm long. Fold these in half so the foil parcels will have a double layer – we don’t want any rips when we are cooking.
Place in the middle of each double foil sheet a layer of the boiled sliced new potatoes, which will create a bed for the cod fillets. Place the cod fillets on top, then scatter with the tomatoes, black olives, capers, onions, lemon juice, olive oil and peppers. Season with salt and pepper. To make the parcels fold the long edges together and then fold in each end, scrunching to seal. Place on the pre-heated BBQ for approx 10 minutes. You may need a few minutes longer if you have used larger fillets of cod.
To make the herb sauce finely chop the coriander and parsley, or blitz in a food processor if you prefer a smoother finish, and then mix with the olive oil and vinegar, seasoning with salt and pepper. Add a little water if needed to create a pouring consistency.
Take the ‘parcel’ off the heat and allow to rest for 5 minutes. Serve the parcels sealed and your guests can unwrap their sumptuous surprises, and then spoon on a little of the herb sauce.
Prawn tacos with avocado salad
Time to make: 45 mins Serves: 4
Once again this takes your boring old BBQ’s to the next level. Succulent king prawns quickly cooked over the open flames gives them a magical smoky flavour. Top tip: Always cook more prawns than you think you need as they always go fast, and we don’t want anyone to be disappointed.
1kg raw king prawns
2 tablespoons fajita seasoning
1 garlic clove, finely chopped
100ml extra-virgin olive oil
12 taco shells
Feta cheese, crumbled
For the paprika mayonnaise
1 clove garlic, finely chopped
1 teaspoon smoked paprika
For the salad
1 avocado, stoned, peeled, finely chopped
Handful of chopped coriander
1 red birds eye chilli (optional), finely chopped
Juice of 1 lime
1/4 red cabbage, shredded
1 carrot, peeled, cut into matchsticks
1 small iceberg lettuce, shredded
4 radishes, thinly sliced
In a bowl mix the fajita seasoning, garlic, olive oil and prawns. Make sure that each of the prawns has a good coating of the mixture. Thread the prawns on to wooden skewers, this will make them easy to handle when you are cooking them on the BBQ.
To make the salad simply combine all of the ingredients together and then finish by squeezing over the lime juice, and season with salt and pepper if required. Most of the time spent on this dish is in the prep, so get ahead by making the salad in the morning before your guests arrive.
The mayonnaise couldn’t be simpler, just combine all of the ingredients together and reserve in the fridge until needed; once again all prepared well in advance.
Cook the prawns on the BBQ for 3-4 minuets, remember they will cook very quickly so place them around the edge where the heat is not as fierce. When ready slide the prawns off the skewers in to a bowl and serve in the middle of the table alongside the salad and taco shells (heat the shells according to the packet instructions). It’s fun to let everyone dig in to build their own how they like it, finishing off with a sprinkle of feta cheese.