Summer Spread

This weekend I was planning on another scorcher and preparing for a lovely sunny barbecue in the garden with the girls…and then the rain came.  So an indoor Summer spread it had to be!  These are the recipes I went with for a delicious, healthy mix to graze upon and natter over.

Lemon and Garlic Chicken Skewers

I found this via Pinterest on a blog called Recipe Runner and it worked really well.

You will need:

  • 4 large chicken breasts cut into chunks
  • 3 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 2 cloves of garlic, crushed
  • 2 tsp dried oregano
  • 1/2 tsp coriander
  • Salt and pepper

In a bowl, whisk together the marinade ingredients and add the chicken.  Cover and leave in the fridge for 45 minutes or up to 3 hours.  Thread the chicken onto soaked wooden skewers and grill under a medium to high heat for a few minutes each side or until fully cooked through.  This makes 8 skewers.

Halloumi and Vegetable Skewers

You will need:

  • 1-2 packs of Halloumi, cut into large cubes
  • 1 large courgette cut into discs
  • 2 red peppers, cut into large chunks
  • 2 yellow peppers, cut into large chunks
  • Salt and pepper
  • Green pesto to serve

This really doesn’t need much explanation! Thread all the ingredients alternately onto soaked wooden skewers and sprinkle with salt and pepper. Grill under a medium to high heat until the halloumi browns and the vegetables soften.  Drizzle over some green pesto to serve.  This make 4-8 skewers.

Hemsley and Hemsleys’ Summer Lime Slaw

This fresh slaw recipe from Hemsley and Hemsley is so fresh and tasty and goes with anything and everything.  A perfect accompaniment to any indoor BBQ 🙂

You will need:

  • 1/2 Red Cabbage, finely shredded
  • 1 small fennel bulb, finely sliced
  • 2 carrots, grated or julienned
  • 1 celery stick, finely sliced
  • 2 spring onions, finely sliced
  • Handful of coriander, chopped
  • 2tbsp peanuts, almonds or seeds (optional)

For the dressing you will need:

  • Grated zest and juice of 1 lime
  • 1 1/2 tbsp sesame oil
  • Salt and pepper

Chop, slice and shred all the ingredients as above. Mix together in a large bowl.  Mix together the dressing ingredients and add to the slaw.  Scatter over the nuts or seeds if using and serve!

Butternut squash, feta and pomegranate salad

I adapted this recipe from the blog Peas & Crayons but it can be switched up further using other cheeses like goats cheese or blue cheese.  I switched cranberries for pomegranate seeds but you could use other complementary berries to.

You will need:

  • 1 large butternut squash, peeled and cubed
  • 1-2 tbsp olive oil
  • 2tbsp honey
  • Salt and pepper
  • Large handful or two of crumbled feta
  • The seeds of 1/2 – 1 pomegranate

Preheat oven to 200 degrees C. Place the butternut squash on a baking tray and coat with olive oil.  Sprinkle with salt and pepper and bake in the middle of the oven for about 20 minutes or until the squash is cooked but still firm and not mushy.  Once done, drizzle with the honey and leave to cool.  Transfer to a serving dish and sprinkle with the pomegranate seeds and feta.

Mint and Cucumber Raita

This dip is lovely with the chicken skewers and good for you to!

You will need:

  • 250ml live plain yoghurt
  • 1 clove of garlic, crushed
  • A pinch of sea salt and freshly ground black pepper
  • 1/3 cucumber, chopped into small chunks
  • Small bunch fresh mint, chopped

Mix all the ingredients together in a bowl and you’re done!  Add a squeeze of lemon for a bit of zing if you like.

For a second dip I served houmous, not homemade I confess but next time I might try this basic recipe on jamieoliver.com

Mary Berry’s Heavenly Lemon Cheesecake

Well you can’t not have a bit of pudding!  I cut this Mary Berry recipe by half and served it in 4 individual ramekins instead of one large cheesecake.

You will need:

  • 50g ginger biscuits, crushed
  • 25g butter, melted
  • 250g tub mascarpone
  • 1/2 jar of luxury lemon curd
  • Juice of 1/2 lemon
  • Fresh raspberries and blueberries to serve

Crush the biscuits and mix into the melted butter.  Divide the biscuits into the base of each ramekin.  Beat together the mascarpone, lemon curd and lemon juice until smooth and spoon on top of the biscuits, smoothing out the tops.  Cover and leave in the fridge for at least 4 hours and up to 24 hours to firm up.  Serve the cheesecakes with lots of raspberries and blueberries on top.

And there you have your summer spread!  These recipes are based on plenty for 4 people and work both indoors and out.

Enjoy with fizz and strawberries!

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