Eating Outdoors

8/20/2019 Eating Outdoors

1/37

eati

ng

outCcors

Discover

great

dishes

for making barbecues

and a/ fresco eating

as delicious and

easy

as

they

are fun and

informal.


2/37

412

Ealing

Outdoors

Cou

ntry

Pasta

Colourful, tasty

and nutritious, this

is

the

ideal

pasta

salad for a

picnic.

Serves

6

300911

1 az/23/4cups dried fusilli

1

50gl5oz

green

beans, trimmed and

cut

into 5cm/2in lengths

1

potato,

about

I 50q/5o2, diced

2009/7oz baby tamatoes,

halved

2

spring onions

(scallions),

finely

chopped

9agl31hoz/scant

11/dcups

diced or

coarsely shaved Parmesan cheese

6 8

pitted

black olives, cut

into ings

1 5 30ml/l-2 tbsp

capers,

to taste

For

the

dressing

90ml/6 tbsp extra

virgin olive oil

15ml/7 tbsp balsamic

vinegar

1

smll1

tbsp chopped fresh flat

leaf

parsley

salt and

qround

black

pepper

Sa

Iad

1 Cook the

pasta

in liqhtly

saJted

boiling water for

8-'10 minutes, unti

tender. Drain n a colander,

rinse under

cold running water, then

shake

the

colander to

remove

as

much

water

as

poss

ble.

Leave

to drain and

dry,

shaking the colander

occasiona

ly

so

that t does not

st

ck.

2 Cook the beans and diced

potato

tn

a

pan

of lightly salted,

boiling

water for

5 6 minutes, or

until tender.

Drain and

eave to cool.

3

To

make the

dress

ng,

put

al the

ngredients

n

a

large bowl with sa t

and

pepper

to taste

and whisk well

untii thoroughly combined.

ryr-a-

,

l:&

I

','#+,'

,

.

4 Add the baby tomatoes,

spring

onions, Parmesan, olive

rings and

capers

to the dressing, then

the cold

pasta,

beans

and

potato.

Toss welL

to

mlx all the

ingredients.

Cover

the

salad

and leave to stand

for

about

30

minutes.

Season

to taste

with sait

and

pepper

before serving.

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wi

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3/37

Eatinq Outdoors

4'13

Salad

with Watermelon and

Feta Cheese

The combination

of

sweet

and

juicy

watermelon

with

salty

feta

cheese

was inspired by the

Turkish

tradition of

eating watermelon

with

salty

white

cheese

in

the hot

summer months.

lt

is

idealfor

barbecues and

picnics.

Serves 6-8

30-45m1/2-3 tbsp extra virgin olive oil

juice

of

th

lemon

5mll1 tsp vinegar of choice

sprinkling of fresh thyme

pinch

of

ground cumin

4 large

slices

of watermelon, chilled

1 frisee lettuce,

core

removed

1 309/41hoz feta cheese,

preferably

sheep's milk feta, cut into

bitesize

pieces

handful of lightly toasted

pumpkin

seeds

handful of sunflower seeds

10

15 black olives

1 Pour the extra virgin olive oil,

lemon

juice

and vinegar

into

a bowl

or

jug

(pitcher).

Add the fresh thyme

and

ground

cumin,

and whisk until

well

combined.

Set

the

dressing aside

until

you

are

ready to serve the salad.

2 Cut the rind off the

watermelon and

remove as many seeds as

possible.

'c()(,K'S

TIP

Use

plump

black

Mediterranean olivet

such as kalamata, for this

recipe or

other shiny, dry-cured black olives.

3 Cut

the flesh into bitesize triangular-

shaped

chunks.

4 Put the

lettuce leaves in a bowl,

pour

over

the

dressing and toss

together.

Arrange the

leaves on a serving dish

or individual

plates

and add the

watermelon,

ieta

rheese,

punpkin

and

sunflower seeds and black olives.

5erve the

salad immediately.

\,ARIATT(,lu

Use Galia, cantaloupe

or Charentais

melon instead of the watermelon.


4/37

414 Eating

Outdoors

Peruvian

Salad

This really is a spectacular-looking

salad. lf

you

serve it in

a deep,

glass

salad bowl,

the

guests

can

then

see

the various

layers

of

rice

and

green

salad

leaves,

topped

by

the bright

colours of

the

peppers,

corn, eggs and

olives.

Serves

8

4509/1

lb14

cups cooked long

grain

brown

or

white

rice

30mll2

tbsp chopped fresh

parsley

2 red

(bell) peppers

2 onions, sliced

olive

oil,

for

sprinkling

2509/9oz

green

beans,

halved

1

1 5gl4oz/2ls

cup baby corn

8

quail's

eggs,

hard-boiled

759/3oz

Serrano ham, cut into

thin

slices

(optional)

2 small

avocados

lemon

juice,

for

sprinkling

1509/5oz

mixed

salad

leaves

30mll2 tbsp

capers

about 20 stuffed olives, halved

For the

dressing

2

garlic

cloves, crushed

120mll4fl

oz/lh

cup olive

oil

90ml/6 tbsp sunflower oil

60ml/4

tbsp lemon

juice

90ml/6 tbsp natural

(plain)

yogurt

5ml/1

tsp

mustard

5ml/1 tsp

granulated

sugar

salt and

ground

black

pepper

1

Make

the

dressing

by

placing

all the

ingredients

in a

bowl

and

whisk

ng

with

a fork until smooth. Alternat vely,

shake

the

ingredients

together

in

a

screw-top

jar.

c(ta (,s

rrP

To

hard-boil

quail's

eggs,

place

them in

a

pan

of simmering wateri

bring the water

back to simmering

point

and cook

for

4 minutes.

Drain the eggs and rinse

in

cold water

then shell.

2 Put

the cooked

rice into

a

large

bowl

and

spoon

in half

the

dressing.

Add the

chopped

parsley,

stir

well and set aside.

3 Cut the

peppers

in half, remove the

seeds and

pith,

then

place

the halves,

cut side down, in a small roasting

pan.

Add

the onion

rings.

Sprinkle

with

a

ittle olive oil,

place

the

pan

unde-

a hot

grill

(broiier)

and

grlll

(broil)

for

5-6

minutes, or until the

peppers

blacken and blister and the onion turns

golder^.

You

"nay

need to st r the onion

once or

twice

so

that

it cooks

evenly.

4

Stir the onion into the rice. Put the

peppers

in a bowl, cover and leave

unti

cool.

Peel

ihe

peppers

and cut the flesh

into

thin strips.

5 Cook the

green

beans in boiling

water

for 2 minutes, then add the corn

and cook

for 1-2

minutes more, until

tender.

Drain

both

vegetables, refresh

them under

cold

water,

then drain

aqain. Place in

a

larqe mixinq

bowl and

add

the

red

pepper

strips,

quaill

eggs

and

ham. if

using.

6 Peel each avocado, remove

the

stor:

(pit),

and cut the flesh into

slices

or

chrrks. Sprir kle with rhe

lemon

1u

ce

Put the salad leaves in

a

separate

boy,

add

the

avocado

and

mix lightly.

Arange

the salad

on

Lop

ol the "i(e.

7

Stir

about 45mll3

tbsp of the

remaining dressing nto the

green

be.-

and

peppernixtlre.

Pi

e this on top

:'

the salad.

8

Sprinkle the capers and stuffed

olives

on top and serve the salad

with

the

remaining

dressing.

lvARIATION

Use

couscous

instead

of rice. Place in

a

bowl and cover with 2.5cm/1 in boiling

water. Leave to stand for 1 0-1 5 minutes.

i


5/37

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6/37

4'16 Eatinq Outdoors

Egg

and

Fennel

Tabbouleh is a Middle Eastern

salad of steamed bulgur wheat,

flavoured with lots of

parsley,

mint

and garlic. lt

goes very

well

with

almost all barbecue dishes,

especially chicken.

Serves 4

250gl9oz/11/a

cups bulgur wheat

4 small

(US

medium) eggs

1 fennel

bulb

1 bunch spring onions

(scallions),

chopped

25q11

oz/1/z cup sun-dried

tomatoes, sliced

45mll3 tbsp chopped fresh

parsley

30mll2 tbsp chopped fresh mint

759l3oz/1/z

cup black olives

60ml/4 tbsp olive oil,

preferably

Greek

or Spanish

30ml/2 tbsp

garlic

oil

30ml/2 tbsp lemon

juice

salt and

ground

black

pepper

Tabbouleh

with

Nuts

1 Place the bulgur wheat in a bowl,

cover w th boiiing water and eave to

soak for 1 5 minutes. Transfer to a

metal

sieve,

place

over

a

pan

of

boiling water, cover and steam

for

10 minutes. Spread out on a meta tray

and leave to cool while

you

cook the

eggs and fennel.

2 Hard-boil the eggs for 8

minutes.

Coo

under running

water,

shell and

quarteL

Alternatively,

using

an egg

slicer, slice them but

not

quite

all the

way through.

3 Ha ve and then thinly siice the

{ennel. Boil in salted water for

6 minutes, drain and coo under

runn

ng water.

4 Comb ne the egg

quarters,

fennel,

spring onions, sun-dried tomatoes,

parsley,

mint and olives with the

bulgur

wheat. ]f

you

have

sliced the

eggs,

arange

them on top of the

sa ad.

Dress

the tabbouleh

with

ol

ve

oi1,

qarlic

oil and

lemon

juice.

Season

we

I

with sa t and

pepp-"r.

C(,('K'S TIP

Small whole eggs, such as

gull, quail,

plover

or

guinea

fowl, would also be

good

in this dish.

3

'l

::'.:

i

I

,

,9

i€

t-

.w.'

.

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,

'tt.

...s

t

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i:'.

si'

lie

$

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6.

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7/37

Eating Outdoors 417

Tortilla

Wrap

To

be successful, tabbouleh

needs

lemon

juice,

plenty

of {resh

herbs

and lots

of

freshly

ground

black

pepper.

Serves 6

1 759/602/1

cup bulgur wheat

30ml/2

tbsp chopped fresh mint

30ml/2 tbsp chopped fresh

flat

leaf

parsley

1

bunch spring onions

(scallions),

sliced

1/z

cucumbet

diced

50ml/2fl ozll/q

cup extra virgin olive oil

juice

of 1

large lemon

1 ripeavocado,

stoned

(pitted),

peeled

and

diced

juice

of

1/z

lemon

1/z

red chilli,

seeded

and sliced

7

garlic

clove,

crushed

th

red

(bell)

peppe,

seeded and

finely diced

salt and

ground

black

pepper

4 wheat

tortillas, to serve

flat

leaf parsley, to

garnish (optional)

I To

make the tabbouleh,

place

the

bulgur wheat

in a large heatproof

bowl and

pour

over enough

boiling

water

to cover. Leave for 30

minutes

until the

qrains

are tender

but still

retain

a

little

resistance

to the bite.

Drain

thoroughly in a

sieve. then tip

back into the bowl.

with Tabbouleh

and

Avocado

2 Add

the mint,

parsley,

spring

onions

and cucumber to the bulgur wheat

and mix thoroughly. Blend

together

lhe

olive oit

and

lemon

ju'ce

rn

a

jug

(pitcher)

and

pour

over the tabbouleh,

season to taste with

salt and

pepper

and toss

well

to mix. Cover with

clear

film

(plastic

wrap)

and chill

in

the

refrigerator

for 30 minutes

to allow

the flavours to mingle.

coot(,s TtP

The

soaking time for bulgur wheat

can

vary.

For

the best results, follow

the

instructions on the

packet

and taste the

grain

every now

and again to check

whether it is

tender enough.

3 To make the avocado mixture,

place

the avocado in a bowl

and add the

lemon

juice,

chilli

and

garlic.

Season to

taste

with

salt

and pepper and

mash

with a fork to form

a smooth

pur6e.

Stir in

the

red

pepper.

4 Warm the tortillas in

a dry

frying

pan

and serve either flat, folded

or rolled

up with the tabbouleh

and avocado

mixture.

Garnrsh with

parsley,

if using.


8/37

418 Eating Outdoors

Summer

Vegetables

with

Yogurt

Pesto

Chargrilled

summer

vegetables

make a meal on

their own, or

are

delicious served

as a Mediterranean-

style

accompaniment

to

grilled

meats and

fish.

Serves

8

4 small aubergines

(eggplant)

4 large courgettes

(zucchini)

2 red

(bell) peppers

2

yellow

(bell)

peppers

2 fennel bulbs

2

red

onions

300mllh

pintll

l/a

cups Greek

(US

strained

plain) yogurt

90ml/6 tbsp

pesto

olive

oil, for brushing

salt

and

ground

black

pepper

dErGd@i'

**Sf-

Ms-i;,ll{lHmlp

rr#M],r:11:i*?S6SD:I

,iniirfi.rr .JIlglw

1 Cut the aubergines

inlo

1cml1,bin

slices.

Sprinkle

with salt and

leave

to

drain

for about

30 minutes.

Rinse

well

in

cold running water and

pat

dry

2 Use a sharp

krtchen

knife

to

cut

the

courgettes

in half lengthways.

Cut

the

peppers

in half, removing

the

seeds

but leaving

the

stalks

in

place.

3

Slice

the fennel

bulbs and the

red

onions

into thick

wedges, using

a sharp

kitchen

knife.

4 Prepare

the

barbecue.

Stir the

yogurt

and

pesto

lightly together

in a bowl.

to make a

marbled sauce.

Spoon the

yogurt pesto

into a serving

bowl, cover

and set

aside.

5 Arrange

the vegetables

on the

hot

barbecue,

brush

generously

with olive

oil

and sprinkle

with

plenty

of salt anc

qround

black

pepper.

6 Cook the

vegetables until

golden

brown

and Lenoer,

tJ"ning

ocras

one

..

The

aubergines and

peppers

will

take

6-8 minutes

to cook, the

courgettes.

onion

and

fennel 4-5

minutes. Serue

the

vegetables

as soon as they

are

cooked,

with the

yogurt pesto.

coot(,s

TIP

Baby

vegetables

are

excellent for cookirS

whole on

the barbecue,

so look for babl

aubergines

(eggplant)

and

(bell)

pepper'

in

particular.

There's

no need to

salt th€

aubergines

if they

are small.

i


9/37

Eating Outdoors 419

Aubergine

and

Slices

of

grilled

aubergine are

stuffed with smoked mozzarella,

tomato and fresh basil to make an

attractive hors-d'oeuvre-

Serves 4

1

large

aubergine

(eggplant)

45ml/3

tbsp

olive oil,

plus

extra

for

drizzling

(optional)

165g/51/z

oz

smoked

mozzarella

cheese,

cut

into

I

slices

2

plum

tomatoes,

each

cut

into

4

even-size slices

I

large basil leaves

balsamicvinegar, for

drizzling

(optional)

salt and

ground

black

pepper

Smoked

M

ozzarella

Rolls

1 Cut the aubergine

lengthways into

10

thin

s

ices

and discard

the

twcr

outermost

slices. Spnnkle

the

slices

with

salt

and

set

them

aside

for

20 minutes.

Rlnse

well under

cold

running

water

to

remove

all traces

of

salt,

then drain and

pat

dry

with

kitchen

paper.

2

Prepare

the

barbecue

or

preheat

the

grill

(broiler)

and

line

the

rack

with fo

I

Place

the

aubergine

slices

on the

rack

and

brush liberally

with oil. Cook

for

8

1

0 minutes until tender

and

golden,

turning

once.

3

Remove

the

aubergine s

ices

from

the

heat,

then

place

a slice

of

mozzarella, a slice

of tomato

and a

basil leaf in

the

centre

of

each

aubergine slice, and season

to

taste.

FoLd

the aubergine

over

the filling

and

return to the

heat, seam side

down,

until

heated

through

and

the

mozzarella begins

to melt.

Serve

drizzled

with

olive

oil and

a

ittle

balsamic vinegar,

if

using.

W

-:a''

-"=':::-,


10/37

420 Eating Outdoors

Ch

icken

Liver

This smooth

pat6

is

indulgent

and

absolutely delicious. Start

preparation

the day before

so that

the flavour

can

develop fully.

Serves

6-8

2259/8ozl1 cup

unsalted

(sweet)

butter

400911 4oz

chicken

livers,

chopped

45 60nl/34

tbsp Madeira

3 large

shallots,

chopped

2

large

garlic

cloves,

finely chopped

5mlll tsp

finely chopped

fresh

thyme

pinch of

ground

allspice

30ml/2

tbsp

double

(heavy)

cream

(optional)

salt

and

ground

black

pepper

small fresh bay

leaves

or

fresh

thyme

sprigs, to

garnish

toast

and

small

pickled

gherkins,

to serve

Pat6

with

Garlic

1Melll5g/3ozl6

tbsp butter

in

a

small

pan

over a

low

heat,

then

leave

it

to

bubble

gently

until

it is clear

Pour

off

the clarified butter into

a

bowl.

2Mell40g/11hozl3

tbsp butter

in

a

lryrng

pan

and cook

the

chicken

lrvers

for

4-5

minutes, or until

browned.

Stir

frequently

lo

make sure

tha't

the

livers

cook

evenly.

Do

not

overcook

them

or

they

will

be

tough.

3 Add

45ml/3 tbsp

Madeira

and

set

it

alight, then

scrape

the contents

o{

the

pan

into

a

food

processor

or

blender.

4Melt25g/1ozl2 tbsp

butter

n

the

pan

over a

low

heat and

cook the

shallots

for 5 minutes, or

until

soft.

Add the

garlic,

thyme and

allspice

and

cook

for another

2-3

mlnutes.

Add

this

mixture

to

rhe

ivers

with the

"emaining

butter

and cream,

if

using,

then

process

until

smooth.

5

Add about

7.5ml/11h

tsp each

of

salt

and

black

pepper

and

more

l\,4adeira

to

taste.

Scrape the

pat6

into

a serving

dish

and

place

a few

bay

leaves

or

thyme

sprigs on

top.

Melt the

clarified

butter,

if necessary, then

pour

t

over

the

petd.

Cool

ard

chil.

tl-e o6te

[o"

4

hours

or overnight.

l,ARIATI(,NS

.

Cognac,

Armagnac

or

port

can

be

used

instead

of Madeira.

.

Use

duck

livers

instead of

chicken

and add

2.5m1/% tsp

grated

orange

rind

.

Use

chopped

fresh

tarragon

instead

of

the

thyme.


11/37

Eating Outdoors 421

Herbed Liver

Pdt6

Pie

Serve

this

highly

flavoured

pAt6

with

a

glass

of Pilsner beer for

a

change from wine.

Serves

1O

6759111/z

lb

minced

(ground)

pork

3509/1 2oz

pork

liver

3509/7 2oz/2 cups diced

cooked

ham

7 small onion, finely

chopped

30ml/2 tbsp chopped fresh

parsley

5ml/1 tsp German mustard

3Aml/2

tbsp

Kirsch

smlll

tsp salt

beaten egg,

for sealing and

glazing

259/1

oz sachet

(envelope)

aspic

jelly

250mll8fl

ozll cup botling water

ground

black

pepper

mustard, crusty

bread

and dill

pickles,

ta

serve

For the

pastry

4509/1lb/4 cups

plain

(all-purpose)

flour

pinch

of salt

2/59/1 0oz/11/a cups butter

2

eggs

plus

1

egg

yolk

30ml/2 tbsp water

1 Preheat

the oven to 20a"c/400"F/

Gas 6.

To

make the

pastry,

sift the

flour

and salt and rub in the butter.

Beat

the eggs, egg

yolk

and water,

add to

tre ory

ngredie.lls

dnd

mix.

2

Knead

the dough briefly until

smooth.

Ro I

out two-thirds on

a

llghtly

floured

surface and

use

to ine a

1A

x25cm/4 \

1 0in hinged loaf

trn

(pan).

Tr

m any

excess

dough.

3

Process

half the

pork

and all

of the

ver

unti

I

fa irly

smooth.

Sti

r

in

the

rema

n ng minced

pork,

ham,

onion,

parsley,

mustard, Kirsch,

salt and black

pepper

to

taste.

4 Spoon

the

fllling

rnto the tin and

leve

the surface.

t

(

E

.i

,+.*

E.

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.el

:*

6

Bake

for 40 minutes, then reduce

the oven temperature to

1

80'C/350'F/

Gas

4 and cook for

a

further hour.

Cover the

pastry

with foi if the top

begins to brown too much.

Leave

the

pie

to

cool

in

the tin.

7 Make up the

asp

c

jelly,

using the

boiling

water

or according to the

packet

instructlons. Stir to

disso ve,

then

leave

to coo.

8 Make

a

small hole near

the edge of

the

pie

with

a skewer,

then

pour

in the

aspic through a

greaseproof pape.

funne.

Chlll

in

the

refr

gerator'o'

::

east

2 horr:

belore

si

r

:c

c i .:

.

rl'e

p

e

u

th

-J-t"'r

('-

-...

.'': r'.

i-

'

dilpckes.

\-qw'

5

Roll

out the remain ng

pastry

on the

ight

y

f oured surface and

use

lt to

top the

pie,

brushing the

edges

with

some o{ the beaten egg

to seal.

Decorate w th the

pastry

trrmmrngs

and

brush

with

the

remaln

ng

beaten

egg to

g

aze.

Us

ng

a

fork, make

three

or

four holes

n

the top, for the steam

to

escape dunng cookrng.

Y

..\


12/37

422

Ealing

Outdoors

Summer

Herb

Ricotta

Flan

Infused

with

aromatic herbs, this

flan

makes

a

delightful

picnic

dish.

serves

I

olive oil,

for

greasing

and

glazing

8009

/ 1

3

I Ib/31h

cups

ri

cotta

cheese

759/3oz/1 cup

grated

Parmesan

cheese

3 eggs, separated

60ml14

tbsp torn

fresh basil leaves

60ml14 lbsp chopped fresh chives

45ml/3 tbsp fresh oregano leaves

2.5m\/lhtsp

paprika

salt

and

ground

black

pepper

fresh

herb

leaves, to

garnish

For

the

tapenade

4009/1 4ozl31h cups

pitted

black olives,

rinsed and halved, reserving a

few

whole to

garnish

(optional)

5

garlic

cloves, crushed

75ml/5 tbsp olive oil

Red

Onion

and

These attractive

little

pastries

are

ideal

for

picnics

and

buffets and

couldn't

be easier

to

make. Serve

simply

with

a

mixed

green

salad

dressed

with

balsamic vinegar

and extra

virgin

olive

oil.

Serves 8

30ml/2 tbsp olive oil

9009/2lb red onions, sliced

60ml/4

tbsp fresh

thyme

or

20ml/4

tsp dried

30ml/2 tbsp balsamic

vinegar

8509/1

lb

1

4oz ready+olled

puff

pastry

2259/8oz/1 cup

goat's

cheese,

cubed

2 eggs,

beaten

salt

and

ground

black

pepper

fresh thyme sprigs,

to

garnish

(optional)

mixed

green

salad

leaves

and

cherry tomatoes, to

serve

1 Preheat the oven

to

1

80'C/350'F/

Gas

4

and

lightly

grease

a

23cm/9in

sprinqform

cake tin

(pan)

with oil. Mix

together the

ricotta cheese,

Parmesan

and egg

yolks

in

a

food

processor

or

blender.

Aod the herbs and seasoning,

and blend until

smooth and creamy.

2 Whisk the egg

whites in a large bowl

until

they form soft

peaks.

Gently fold

the

egg

whites

into

the

ricotta cheese

mixture using a

rubber spatula, taking

(dre

nol to l nock out too

much air

Spoon the

ricotta mixture

into the

prepared

tin

and smooth the top.

3

Bake for

t

hour

20 minutes, or until

the

flan is

risen and

the top

is

golden.

Remove

from

the

oven and brush

lightly with olive oil,

then sprinkle

with

paprika.

Leave

the

flan to cool before

removinq

it from the

pan.

I

Heat the olive

oil in a large

hearry

frying

pan,

add

the

sliced

red onions

and cook

over a

gentle

heat for about

1

0 minules, or unti{ softened,

stirring

occasionally

with

a

wooden spoon to

prevent

them from browning.

2 Add the thyme, seasoning

and

balsamic

vinegar,

and

cook the onions

for

a

fufther 5 minutes.

Remove the

frying

pan

from the

heat

and

leave

to cool.

Goat's

Cheese

Pastries

4 Make the tapenade by

placing

the

olives and

garlic

in

a

food

processor

or

blender and

process

until

finely

chopped. Gradually

add the olive oil

and blend to

a coarse paste,

then

trans{er to a seruing bowl.

Garnish

the

{lan with fresh

herbs

leaves

and

serue

with the tapenade.

l,ARIATI(,lrl

Sprinkle 259/1

oz

chopped, drained

sun-

dried tomatoes

over

the flan

as a

garnish

3 Preheat the oven ro

220"C/475"F/

Gas

/.

Unrol'

the

pu'f pastry

and using

a

1

5cm/6in

plate

as

a

guide,

cut out

eight equal

rounds.

P ace

the

pastry

rounds

on

dampened baking sheets

and, using the

point

of

a

sharp knife,

score a border,

2cmflin

inside

the

edge of each

round.

4 Divide the onions among

the

pastry

rounds and top

with

the cubes

of

goat5

cheese.

Brush

the edge

of

each

round with beaten egg and bake

{or

25

30 minutes, untilgolden. Garnish

wilh the fresh thyme, if using.

Serue

with

the salad

leaves

and tomatoes.

\,ARI,A.TI(,N

Ring

the

changes by

spreading the

pastry

base

with 45ml/3 tbsp

pesto

or

tapenade

(see

recipe

above) before

you

add the

onion filling.


13/37

F

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14/37

424

f

aling

Outdoors

Herbed

Greek

Pies

2

Preheat

the

oven

Io

190"C/375"F/

Gas

5. Roll

out

the

pastry

thinly

and

cut

oJt

erghL

"ounds

using

a

7.5(m/3in

cutter.

Line

deep Patty

tins (muffin

pans)

with

the

Pastry

rounds,

then

I.ne

each

one

wilh

a

Pie(e

ol

bakinq

parchment.

Bake

bllnd

for

1 5

minutes'

Remove

the

baking

Parchment

and

cook

for

a

further

5

minutes,

or

until

the

cases

are

crisP.

3

To

make

ihe

filling,

spread

a

little

tapenade

or

tomato

paste in

the

base of

each pastry

case.

Whisk together the egg.

yogur,

mirk,

garlic, he'bs

ano

seasoning'

Spoon

into

the

Pastry

cases

and

bake

for

25

30

minutes,

or

until

the

filling

is

lust

firm

and

the

pastry

golden.

Leave

the

pies

to

cool

slightly

before

carefully

'enoving

from

the

tins

and

serv'n9'

1

Preheat

the

oven

to

1

90'C/375'Fl

Gas

5.

To

make

the

Pastry

mix

together

the

flour,

salt

and

butter'

Using

your

fingertips

or

a

pastry blender,

rub

the

butter

into

the

flour

until

the

mixture

resembles

{ine breadc'umbs.

M:r

'n

the

water

and

knead

lightly

to

form

a

firm

dough.

Roll

out

the

pastry

thinly

on

a

lightly floured surface

Line

a

28

x

18cm/1

1

x 7in

loose-based

rectangular

flan

tin

(quiche

Pan),

trimming

off

any

overhanging

edges'

2

Line

the

Pastry

case

with

baking

parchment

and

baking

beans,

and

bake

blind

for

15

minutes.

Remove

the

baking

parchment

and

baking

beans

and

bake

for a

further

5

minutes.

or

until the

base is

crisp

vARlAflotu

This

tart

is

delicious

made

with

other

cheeses-

Try

slices

of

Gorgonzola

or

Camembert

for

a

slightly

stronger

{lavour'

3

To

make

the

filling,

beat

the

eggs

with the

milk,

seasoninq

and

herbs'

Slice

the

tomatoes

and

olives

and

cube

the

cheese.

Add

to

the

prepared

flan

case

(pie

shell).

Then

Pour

over

the

egg

mixture.

4

Transfer

the

tart

carefully

to

the

over

and bake

for

about

40 minutes,

or

uni

the

filling

is

just

firm

and

turning

golden. Serve

the

tart

warrn

or

cold,

cut

into

slices.

Mixed

fresh

herbs

give

these

little

pies

a

delicate

flavour.

Makes

8

1

1

5g/4oz/1

cup

plain

(all'purpose) flour

5Og/2oz/4

tbsP

butter,

diced

1

5-25m1/1-11h

tbs?

water

For

the

filling

45-60m1/34

tbsP

taPenade

or

sun-dried

tomato

Paste

1

large

(uS

extra

large)

egg

l OOg/33/4ozlscant

th

cup

thick

Gr-^ek

(L)S

strained

Plain)

Yogurt

gOml/6

tbsP

milk

1

garlic

clove,

crushed

30mtl2

tbs1

choPPed

mixed

herbs,

such

as

thYme,

basil

and

ParsleY

salt

and

ground

black

PePPer

Tomato

and

Bla

This

delicious

tart

has

a

fresh,

rich

Mediterranean

flavour

and

is

ideal

for

picnics

and

buffets.

Using

a

rectangular

tin

makes

the

tart

easier

to

transport

and

divide

into

portions.

Serves

I

2 5og/9ozl

1

cup

plain

(all-purpose)

flour,

plus

extra

for

dusting

2.5m:/1h

tsp

salt

130gl41hoz/1

cuq

butter,

diced

45ml/3

tbs?

water

For

the

filling

3

eggs,

beaten

300ml11h

Pintl11/t

cuPs

milk

30ml/2 tbsp

choPPed fresh herbs,

such

as

parsleY, marioram

or

basil

6

firm

plum

tomatoes

759l3oz

riPe

Brie

about

i6

black

olives,

Pitted

salt

and

ground

black

PePPer

1

To

make

the

Pastry

mix

together

the

floul

a

pinch

of

salt

and

the

butter'

Using

the

{lngertips

or

a

pastry blender,

rub

the butter into the

flour

until the

mixture

resembles

fine

breadcrumbs

Mix

in

the

water

using

a

round-bladed

knife

and

knead

lightlY

to

form

a

firm

dough.

WraP

the

dough

in

clear

film

(plastic

wrap)

and

chill

in

the

refrigerator

for

30

minutes.

ck

Olive

Tart


15/37

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16/37

426 Eating

Outdoors

Greek Aubergine

and Spinach Pie

Aubergines

layered

with

spinach,

feta

cheese and rice make

a

f

lavoursome

and

dramatic

f illing

for

a

pie.

lt

can be served warm

or

cold in elegant

slices.

Serves

12

3759/1 3oz

shortcrust

pastry,

thawed

if

frozen

45 60ml/34

tbsp oilve

oil

1 large

aubergine

(eggplant),

sliced

into

rounds

7 onion, chopped

1

garlic

clove, crushed

1 759/6oz

spinach

4

eggs

75gl3ozl1/z cup

crumbled feta

cheese

409111/zoz/t/z

cup

freshly

grated

Parmesan

cheese

60ml/4

tbsp

natural

(plain)

yogurt

90ml/6 tbsp

creamy

milk

2259/8oz/2

cups

cooked white

or

brown long

grain

rice

salt

and

ground

black

pepper

I

Preheat

the

oven to 1

80"c/350"F/

Gas

4.

Roll

out the

pastry

thinly

on

a

lightly

floured

surface

and

use

to

line

a

25cm/10in

fian tin

(quiche

pan).

Prick

the base all over with

a

fork and

bake

lo, 10-12'n

nJles,

Lntil tne

pastry

is

pale

golden.

(Alternatively,

bake

blind,

having lrned

the

pastry

with

baking

parchment

and

weighted

it

with

a

handful

of

bakinq

beans.)

2

Nea|30-45m1/2-3

tbsp of the oil

in

a

frying

pan.

Add

the aubergine

slices

and cook

over a

medium

heat

for

6-8 minuies on each

side,

until

go den. You may need

to

add

a

iittle

more

oil

at

first, but

this

will

be

released as

the

flesh

softens.

Remove

from the

pan

with

a spatula

and

drain

well

on

krtchen

paper.

3 Add

the onion and

garlic

to the

oil

remaining

in

the

pan

then cook

over a

gentle

heat

for

4-5

minutes, until soft,

adding

a

little

extra

oil if

necessary.

4 Rinse

the

spinach

in cold water,

drain

well and

pat

dry

with

kitchen

paper.

Remove

and

discard

any

tough

stalks,

then

chop

the

spinach ieaves

finely wlth

a sharp knrfe

or

in a

food

processor.

Beat

the

eggs in a large

mixing bowl.

then

add

the

spinach,

feta,

Parmesan,

yogurt,

mrlk

and

the

onion

mixture. Season

to

taste

with

salt

and

ground

black

pepper

and stir

thoroughly

to

mix.

5 Spread

the cooked

rice in an

eve-

layer

over

the

base

of the

part-bake.

pastry

case

(pie

shell). Reserve a {ey,

aubergine slices

for

the top,

and

arrange

the remainder

in an

even

layer

over

the rice.

5 Spoon

the

spinach and

feta

mlxture

over

the

aubergines

and

place

the

remaining

aubergine

slices on

top.

Bake

for 30-40 minutes.

until lightly

browned.

Serve

the

pie

while

warm, c-

leave it

to

cool

completely

before

transferring

to

a serving

plate.

cool(,s TrP

Courgettes

(zucchini)

could be used in

place

of the aubergines

(eggplant),

ifyou

prefer,

Cook the sliced

courgettes in a little olive

oil

over a medium heat for

3-4 minutel

until they

are evenly

golden.

You will need

to use three or four standard

courgettes.

Alternatively, choose baby

courgeftes

instead and slice them horizontally.


17/37

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18/37

428

Eatinq Outdoors

Roasted Vegetable

a

nd

Garlic

Sausage

Loaf

stuffed with

cured meat

and

roasted vegetables,

this crusty cob

loaf

makes

a

colourful

centrepiece

for a casual

summer lunch

or

picnic

Serve

with

fresh

green

salad

leaves.

Serves

6

1

large

cob

loaf

2 red

(bell)

peppers, quartered

and

seeded

1 large

leek, sliced

90ml/6

tbsp olive

oil

I

/59/6az

gr"en

beans.

blancheci

and drained

759/3oz

garlic

sausage, sliced

2

eggs,

hard-boiled and

quartered

1 1 5g/4oz/7 cup

cashew

nuts,

toasted

759/3oz/'l

cup

soft white

(farmeft)

cheese

with

garlic

and

herbs

salt

and

ground

black

pepper

1

Preheat

the oven to

220"C/425"F/

Cas

/.

Slice

the top off the

loar

rs

ng

a

large

serrated knife

and set

it

aside,

then cut out the soft

centre, leaving

the crust

intact.

Stand the crusty

shel on

a

baking

sheet.

coo ('s TtP

Do not

throw

away the soft centre of the

loaf. lt

can

be

made

into breadcrumbs

and frozen for use in another recipe.

2

Put

the

r-"d

peppers

and

sl

ced

eek

into

a

roasting

pan

with the

olive oil

and

cook'or

25-30

n-inutes, TUrnilg

occasionally,

or until the

peppers

have

softened.

3 Spoon half of the

pepper

and leek

mixture into the base of the oaf

shell,

pressing

it down

f irmly with

the

back

of

a spoon.

Add the

green

beans,

gar|c

sausage slices, egg

quarters

and

cashew

nuts,

pack

ng

the

ayers

down

wel . Season each layer with salt and

ground

b ack pepper

to taste

before

adding the next. Dot the soft cheese

with

garlic

and

herbs over

the fill

ng

and

top

with

the remaining

pepper

and

eek mixture.

4

Replace

the top of the oaf and

bake

il {or 15 20 minutes,

or until

the

f ll

ng

is warmed through. Serve,

cut

into

wedges

or slices.

l,ARIATI()N

You can use a

variety of different-shaped

loaves, such as a large, uncut white or

wholemeal

(whole-wheat)

sandwich loaf,

for this recipe. Hollow

out the

loaf

and fill

:

ii:,,i;lt


19/37

Eaiing

C-:cf,:=

rt29

Potato Skewers

with Mustard

Dip

When

potatoes

are cooked on

the barbecue, they have a

great

flavour and crisp skin. Try these

delicious

kebabs

served

with a

thick, garlic-rich dip

for

an

unusual start to a meal.

Serves

5

1 kg/21/t lb small new

potatoes

2009/7oz shallots, halved

30ml/2

tbsp olive

oil

1

5ml/1 tbsp sea salt

For

the dip

4

garlic

cloves, crushed

2

egg

yolk

30mll2 tbsp

lemon

juice

300m1/1/z

pintl11/a

cups extra virgin

olive oil

10mll2 tsp wholegrain mustard

salt and

ground

black

pepper

1 Prepare the barbecue or

preheat

the

grill

(broiler).

To make

the dip

p

ace

the

garlic, egg yolks

and

lemon luice in

a

blender or a

food

processor

fitted with

a metal blade and

process

for

just

a

few

seconds until the

mixture is

smooth and combined.

coot('5

TtPs

.

only early or

"new"

potatoes

and salad

potatoes

have

the

firmness necessary to

stay on

the

skewer.

.

Lightly oil the skewers before threading

the

potatoes

and shallots to make the

process

easier.

2 Keep the blender or

food

processor

motor running and

add

the oil

very

gradually, pouring

it in a thin stream,

until the

mixture forms

a

thick,

glossy

cream. Transfer to a bowl, add

the

mustard and stir to combine, then

season to taste with salt and

pepper.

Cover

with clear film

(plastic

wrap)

and

chill until

ready

to

use.

3

Par-boil lhe

potatoes

in their skins

in

a

pan

o{ boiling water

for

5 minutes.

Drain well

and then

thread them on to

metal skewers alternating

with the

shallot halves

'"'':t:

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,

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:.i:

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l{

4 Brush the skewers

with olive oil and

sprinkle

with

sea

salt. Cook

on

the

barbecue or

grill

(broil)

for about

10-12

minutes.

turning

occasionally.

Serve with the

mustard dip.


20/37

430 Eating Outdoors

Ceviche

You can use any firm-fleshed fish

for this

South

American

dish,

provided

that is

perfectly

fresh.

The

fish

is

"cooked"

by

the action

of the acidic lime

juice.

Serves 6

6759/7

1/:

lb halibut, turbat, sea bass ar

salmon

fillets,

skinned

juice

of

3 limes

1 2 fresh red chillies, seeded and very

finely chopped

15ml/1

tbsp olive

oil

sa/t

For the

garnish

1

ripe

avocado

4 large firm tamatoes,

peeled,

seeded

and diced

15ml/1 tbsp leman

iuice

3Aml/2 tbsp alive oil

3Amil2 tbsp fresh coriander

(cilantro) leaves

Y

,/,

1 Cut the

f

sh

nto

strips

measurLng

aooLt 5

.

lctt)

.

',in. -a)

l"le.e

1d

sha ow,

non-metal|c dish and

pour

over

the

I

me

luice, turnrng the

f

sh

)l.ip.

ro

(

o.l

lle'"]

arl

o\e.

r

Ll-e

uirp.

Cover

wlth

clear

f lm

(plastic

wrap)

and

eave

for

I hour.

2 Meanwhile,

prepare

the

garnish.

Cut the avocado

n half lengthways

and

tw

st

to

separate

the

ha ves.

Remove the stone

(p

t)

with the

point

of

the kn fe, then

peel

and

fine

y

dice

the

flesh.

3

P

ace the avocado in a bowl and add

the

tomatoes,

emon

juice

and olive oil

and

m x

gently.

Cover with clear f

lm

and set

as de.

Wr*

:''-fu^

4

Season

the

fish with

salt

and sprink

e

over the ch ll es. Drizzle

with

the olive

oiL.

Toss

the flsh in the mixture, then

'ep

ate ll e cor'e'.

I

eale lo

- aflTale

n

the re{rigerator

for

'l

5

30 minutes

more.

To

serve, divide

the avocado

and

tomato

garnish

among

s

x

plates.

Arrange the ceviche,

then

sprlnkle

with

coriander.

,/

*

w

,**,*X

"

_

....:

j$j::.r:.'-:,::=:i:;:,

.

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21/37

Eating Outdoors

431

Three-colour

Fish Kebabs

Don't leave

the

fish to marinate for

more than an

hour. The lemon

juice

will

start to break

down the fibres

of the fish after this time.

Serves

lt

120mll4fl oz/1/z cup olive

oil

finely

grated

rind and

juice

of

I large lemon

5ml/1 tsp crushed chilli flakes

3509/1 2oz monkfish

fillet,

skinned

and cubed

3509/1

2oz

swordfish

fillet, skinned

and cubed

3509/12o2 thick salmon fillet or

steak, skinned

and cubed

2 red,

yellow

or orange

(bell)

peppers,

seeded

and cut into squares

31mll2 tbsp finely chopped

fresh flat

leaf

parsley

salt and

ground

black

pepper

For the sweet tomato and

chilli

salsa

22 59/8oz ripe tomatoes,

finely

chopped

1

garlic

clove, crushed

1

fresh

red chilli, seeded and chopped

45mil3 tbsp

extra virgin olive oil

7

5mlll tbsp

lemon

juice

1

5mlll

tbsp finely chopped

fresh flat

leaf

parsley

pinch

of suqar

1 Put the oil in a large, shallow

glass

or china

drsh and add the

lemon rind

and

ju

ce, the chllli

flakes and

pepper

to

taste. Whisk well to combine,

then

add all the fish chunks and turn to

coat

them evenly.

2 Add the

pepper

squares, stir, then

cover

with clear film

(plastic

wrap) and

leave to marinate in a cooi

place

for

t

hour,

turning the fish

occasionally

with a slotted spoon.

3 Prepare the barbecue

or

preheat

the

grill

(broiler)

to

medium. Thread the

chunks of fish and

pepper

squares on

to erght

orled metal skewers,

reserving

the marinade.

4 Cook the skewers on

the barbecue

or under

the

grill,

turning once,

for

5-8 minutes. until

the fish is tender

and

light

golden

brown.

*#6

5

Meanwhile, make the salsa

by

mixing

the tomatoes,

garllc,

chilli,

olive

oil,

lemon,uice,

pa'>ley

and

sugar

ir

a

bowl.

Season

to

taste.

6

Heat the reserved marinade

in a

small

pan

to boiling

point,

then

remove the

pan

from the

heat

and

stlr

in the

parsley

and

season with salt and

pepper

to taste.

7 Transfer the

kebabs to warm

plates,

spoon the

marinade over them and

serve

immediately. accompanied

by

the salsa.

l,ARTATI(,N

Use tuna instead

of swordfish, if

you

like.

It

has a similar meaty texture

and will be

equally

successful.

I

@t,,

-v-

1t=. G'+-,ti

I


22/37

432 Eating Outdoors

Moroccan

Grilled

Fish Brochettes

T

Serve

these

delicious skewers

with

strips

of

red

peppers, potatoes

and

aubergine

slices,

which can also be

cooked

on

the barbecue. Accompany

them with warm, soft

f

lour tortillas.

Serves

5

5

garlic

cloves,

chopped

2.5mll1/z

tsp

paprika

2.5m1/1h tsp

ground

cumin

2.5-5ml/1h

1

tsp

salt

2

3

pinches

of

cayenne

pepper

60ml/4

tbsp alive

oil

30ml/2

tbsp lemon

juice

30ml/2 tbsp chopped fresh coriander

(cilantro)

or

parsley

675911

1b

lb firm-fleshed white

fish,

such as

haddock, halibut,

sea bass

or

snappet cut into

2.5-5cm/

1 2in

cubes

3-4

green

(bell)

peppers,

cut into

2.5-5cm/1-2in

pieces

2

lemon

wedges, to serve

1

Put

the

garlic, paprika,

cum

n, salt,

cayenne

pepper,

oi

,

emon

ju

ce and

coriander or

parsley

in

a

arqe

bowl

and

mix

together.

2 Add the fish and toss to coat.

Leave

to

marinate

for at

least

30

m nutes,

and

preferably

2

hours,

at room

temperature, or

chi

I

overnight.

C(,('K'S

TTP

lf

you

are using wooden

skewerl

soak

them in cold water

for

30

minutes

before using to stop them burning.

q

3

Thread

the

f

sh cubes

and

pepper

pieces

alternately

on

to

six

wooden

or

meta

skewers.

4 About 40 m nutes before

you

are

going

to cook the brochettes.

prepare

and light the

barbecue. lt

w

ll be ready

when

the

flames subside and

the

coals

have

turned wh te and

grey.

5

Gri

I

the

brochettes

on the

barbecue

for

2-3 minutes

on

each

side,

or unti

the

frsh is

tender and

I

ghtly

browned.

Serve

with

lemon wedges.

ji.

ti

,,'.,


23/37

Eating Outdoors

433

Grilled Squid

A

large,

fresh leafy

salad

or

a

vegetable

dish, such as

fresh

green

beans with tomato sauce

could

be

served

with

the

grilled

squid.

Serves

8

8 medium squid,

totalweight

about 9009/2lb

8-1 2 finger-length slices

of

feta cheese

175m1/6fl oz/3/a cup olive oil

4

garlic

cloves, crushed

6 8 fresh marjoram sprigs, leaves

removed and chopped

salt

and

ground

black

pepper

lemon wedges, to serve

1 To

prepare

the squid,

wash it

carefully. lf there is any ink on the body,

rinse it off so that

you

can see what

you

are doing. Holding the body firmly,

pull

away the head and tentacles. lf the

ink sac is still intact, remove it. Either

keep it for

cooking

or discard it.

2 Pull

out

all

the

innards,

including the

long transparent stick or

"quill".

Peel

olf

and discard the Lhin

purple

skin on

the body, but keep the

two

small fins

on the sides. if

you

like.

SIice

the head

across

just

under

the

eyes, severing the

tentacles. Discard the rest

of the squid

s

head.

Squeeze

the

tentacles at

the

head

end

to

push

out the round beak

in

the centre.

Throw

this away.

Rinse

the

body sac inside and

out

and

the

tentacles very thoroughly under cold

running water. Drain well

and

pat

dry

on kitchen

paper

Stuffed

with Feta Cheese

3

Lay

the squid

bodies and tentacles

in

a large shallow dish that

will

hold them

in

a sinqle

layer Tuck the

pieces

of

cheese between

the squid.

4 To make the

marinade,

pour

the olive

oil into a

jug

(pitcher)

or bowl

and

whisk in the fresh

garlic

and

marjoram

sprigs. Season to taste

with

salt and

pepper

Pour

the

marinade over

the

squid and

the cheese, then cover

with

foil

and leave

in

a cool

place

to

marinate

for 2-3

hours

to

allow the

flavours to develop, turning once.

5 lnsert one or

two

pieces

of cheese

and a

few

bits of marjoram from the

marinade into each squid and

place

them in a lightly oiled

grlll

(broiler) pan

or tray. Thread

the

tentacles on

to

wooden

skewers

that have been

soaked in water

for

half

an

hour

(this

prevents

them from burning).

6

Preheat the

grill

(broiler)

to

a

low

setting

or

prepare

a barbecue. Cook

the stuffed squid

for about 6 minutes,

then turn them

over

Cook them

for

1-2

minutes more, then add the

skewered tentacles. Cook them

for

2 mlnutes on

each

side, until they start

to scorch. Serve

the stuffed squid with

the tentacles and

a

few

lemon wedges.

COOK'S

TIP

Tentacles are often left whole

for frying,

but can be chopped into short lengths.


24/37

434 Eatinq

Outdoors

Scallops

Wrapped

Prosciutto

n

Cook these lovely

skewers on the

barbecue for

a/ fresco summer

dining.

Serve

with

lime wedges for

a

sharper

flavour.

Serves 4

24 shucl,ed

medium-sirc sc allops,

corals removed

lemon

juice

8-1

2

prosciutto

slices,

cut

lengthways

into2or3strips

olive oil, for brushing

ground

black

pepper

lemon

wedges,

to serve

1 Prepare

the barbecue in

advance or

preheat

the

grill

(broiler)

when

you

make the

skewers.

2

Sprinkle the scallops wrth lemon

.juice.

Wrap

a

strip

of

prosciutto

around

each scallop. Thread thern on

to eight

metal

or

wooden

skewers.

3

Brush

the wrapped

scallops

with

olive

oil. Arrange

the skewers on

a

baking sheet if

you

are

gorng

to

grill

(broil)

them. Cook for 3-5 minutes on

each side, or until the scallops

have

just

turned opaque. Be careful not to

overcook them or they will become

tough and

inedible.

4 Set

two skewers on each of four

warmed

seruing

plates.

Sprinkle the

scallops

with

f reshly

ground

black

pepper

and serve immediately with

lemon wedqes for

squeezing over

C(,(,K'S

TIP

Use a

short sturdy knife to

prise

scallop

shells

open

and

to

cut

the roof

muscle

and

the

muscle

under the skirt.

Discard

the

membrane,

organs and

gristle

at the

side

of the white meat.

set

the coral

aside

for another

dish,

if

you

like. Rinse

the

scallops

well under cold running water

and

pat

dry

with kitchen

paper.

I

''.::


25/37

Eating Outdoors

435

Italian

Prawn

Skewers

Parsley

and lemon are all that

is

required

to create a lovely tiger

prawn

dish. Grill them or cook

on

the

barbecue

for

an informal

al

fresco

summer appetizer.

Serves 4

9009/2lb raw tiger

prawns

(umbo

shrimp),

peeled

60mll4 tbsp

olive

oil

45ml/3 tbsp vegetable oil

759/3ozl11/a

cups

very fine

dry breadcrumbs

1

garlic

clove, crushed

1

5mll1

tbsp

chopped fresh

parsley

salt

and

ground

black

pepper

lemon wedges, to serve

1

SIit

the

prawns

down their backs

and remove the dark vein

with

the

point

of the knife.

Rinse

in cold water

and

pat

dry on kitchen

paper.

2

Put

the

olive

oil

and vegetable

oil

in

a large

bowl

and add

the

prawns,

mixinq

them to coat evenly.

Add

the

breadcrumbs,

garlic

and

parsley

and

season with salt

and

pepper.

Toss

the

prawns

thoroughly,

to

give

them an

even coating of breadcrumbs. Cover

and

leave

to marinate for t hour.

4 Prepare the barbecue or

preheat

the

grill

(broiler).

Cook the skewers

for

about 2 minutes on each side, until

the

breadcrumbs

are

golden.

Serve

with lemon wedges.

3 Thread the tiger

prawns

on to

four

metal or

wooden

skewers,

curling

them up slightly

as

you

work,

so

that

the tails

are

skewered

neatiy and

securely

in

the middle.


26/37

436 Eating

Outdoors

King Prawns in

This dish

just

couldn't

be

simpler.

The sherry brings

out the sweetness

of the seafood

perfectly.

Serves 4

12 raw king

prawns

(jumbo

shimp)

30ml/2

tbsp olive oil

30ml/2 tbsp sherry

few drops of Tabasco sauce

salt and

graund

black

pepper

coot('s TIP

King

prawns

are

known

as

tiger prawns

in

Britain,

jumbo

shrimp

in

the United States

and

Ieader

prawns

in

Australia.

1 Pu I off the heads and

peel

the

prawns.

Using a

very

sharp

knife, make

a shallow cut down the back of each

prawn, then pull out and

discard

the

dark

intestinal

tract

with the

pornt

of

the knife or a cocktail stick

(toothpick).

2 I eaTTl.eoil

nafrTi

i:.

.':

the

prawrs

{or

aboJL

2--.

^

urr I

p

nk.

PoJr

over il-e .'

-

'

, :

season

with

Tabasco

sa-::

,-:

-.

dnd

pepper.

Tu'1 inlo a

c:.-

:

-

-

the

prawns

immediately.

2

Toss

in

the sliced

red

ch

.- :

--:

prawrs.

St

r-'ry'or

1-2

-

-

-

heateo th"ough, then se". r

-

with

sea

salt and

plenty

o= :

=-

pepper.

Se've di.ectlyf'o- : ;

-,-

wirh hne wedqes fo'sq-e::

-

:

-

Sherry

v

Sizzling

Prawns

This dish works especially well with

tiny

prawns

that can be eaten

whole, but

any

type

of

unpeeled

prawns

will

be

fine.

Choose

a

small

casserole or frying

pan

that can be

taken to the table for serving while

the

garlicky prawns

are still sizzling

and

piping

hot.

Serves 4

2

gailic

cloves,

halved

259/1

oz/2 tbsp butter

1

small

fresh red

chilli, seeded and

finely sliced

1 1 5g/4oz/1

cup unpeeled cooked

prawns

(shrimp)

sea salt

and coarsely

ground

black

pepper

lime wedges, to

serue

C(,(,K'S TIP

Wear

gloves

when handling

chillies, or

wash

your

hands thoroughly

afterwards,

as the

juices

can cause severe irritation

to

sensitive skin, especially around the eyel

nose and mouth.

1

Rub the cut surfaces of the

gar|c

cloves over the base and sides

of

a

frying

pan,

then throw the

garlic

cloves

away. Add the butter to the

pan

and

melt

over a

fairly high heat until t

lust

begins to turn

golden

brown.


27/37

,*l

aia

rhr

ji.Slr.i:*,

n?-l

i

I

i

'.4-

,"&

'.t

I

I

rs9:

r,i,"S{"'

.r{:.

,+j

i-

.t

...;;;,:"'

1..


28/37

Grilled

King

Prawns

with

Romesco

Sauce

438

Eating Outdoors

This

sauce, originally

from

the

Catalan

region

of Spain,

is served

with seafood.

lts main

ingredients

are

sweet

pepper,

tomatoes,

garlic

and

almonds.

Serves

6-8

24 raw

king

prawns

(jumbo

shrimP)

3A 45mll2

3 tbsp olive

oil

flat leaf

parsley,

ta

garnish

l-omon

wedges, ta serve

For

the

sauce

2 well-f

avou

red tamataes

60ml/4 tbsp

olive oil

7 onion,

chopped

4

garlic

cloves,

chopped

1

canned

pimiento,

chopped

2.5m1/1/z

tsp dried

chilliflakes

or

powder

75ml/5 tbsp

fish stock

30ml/2 tbsp

white

wine

1

0 blanched

almonds

1

5ml/l

tbsp

red wine

vinegar

salt

3

Toast

the aLmonds

under

the

gril

(broi

er)

unt

I

golden. Transfer to

a

b ender

or

food

processor

and

grind

coarsely.

Add the

remain

ng

30ml/

2 tbsp

of the

o ive

o

,

the

vinegar and

the

last

gar

ic c ove and

process

until

evenly

combined.

Add

the tomato

and

pim

ento

sauce and

process

until

smooth.

Season

with salt to

taste.

C(,(,K'S

TIP

You

can cook

the

prawns

(shrimp)

on the

barbecue

if

you

thread

them

on skewers,

4

Rerove

tl'e

na"ds f'oa

leavirg trem othcrw

5e

-r

I

: :

:

wrrha,l-arplrr'e,s

teacho

: :

:

Lne

bar. ano

remove

the

do"

tne

po

nr

o'

'he

I

r.'e

or

a

coc

-

,1ool1prc.

..

R

rse

ard oal

dn

c

papcr.

Dreheo

rl'e

gn l.

-oss

ir:

rr

ol

ve o.

,

then >pread

out

n

:':

:

par

Crr

I

rb'oi.,

fo' abo-t

l.

I

-

.

-=

on

eacn )

oe, urt

I

Prri

A"ano-

serur^g

pratte'sr'h the

eror

..::

'

a1o t1F

sal(e

ir a

sral

oo*

5e'.:

r nedra'ery.

gar.-]

sned

w.th

Pa's

:

.

i;

e3

I

w

*ru

l

--;;{

-.. ;' -

rctP

-

"

*"

r*r#,

.,..,rr...&'

l*'

;"j-

9^

.5u"

-

.I

--t

la'j

'l

To make the

sauce,

place

the

tomatoes

in a bowl,

cover with

boiling

water

and eave

for about 30 setonds,

then refresh

them under

cold

water

Peel off the

skins and

coarse

y

chop

the tomato

f esh

2

Heat 30ml/2

tbsp of the

oil

in a

pan,

add

the onion

and

three of the

garlic

c oves and

cook until soft.

Add the

pimiento,

tomatoes,

chilli,

fish stock

and

wine, then cover

and simmer

for

30

mlnutes.

::,

,--,


29/37

Eating

Outdoors

439

CIams

with

and

Yellow

Bean

Sauce

h

illi

This delicious

Thai-inspired

dish

is

simple

to

prepare.

lt

can be made

in

a

matter of minutes

so will

not

keep

you

away

from

your

guests

for very

long.

Serwes

z[-6

1kq/21/q

lb fresh

clams

30ml/2

tbsp vegetable

oil

4

garlic

cloves, finely

chopped

1

5ml/1

tbsp

grated

fresh

root ginger

4

shallots, finely

chopped

30ml/2

tbsp

yellow

bean sauce

6 fresh

red chillies,

seeded

and chopped

1

5ml/1 tbsp Thai

fish sauce

pinch

of

granulated

sugar

handful

of

fresh

basil leaves,

plus

extra

to

garnish

1

Wash and scrub

the

clams. Heat

the

oil in a wok

or large frying

pan.

Add

the

garlic

and

ginger

and stir-fry over

a medium

heat for 30 seconds,then

add

the shallots and

stirfry

for

a

fufther

minute.

2 Add the

clams to the

pan.

Using

a

fish

slice or spatula,

turn them

a tew

times to coat

al over

with

the oil.

Stir

in

the

yellow

bean sauce

and

half

the

chopped

red chillies.

3

Continue to cook, stirring frequently,

for

5 7 minutes,

or untll

all

the

clams

are open. Discard any

that

remain

shut.

You

may need to

add a splash of

water

Adjust

the seasoning

with

the

fish sauce

and a little sugar

4 Finally

add the basil

leaves

and stir

to

mix. Transfer

the clams to individua

bowls

or a serving

platter

Garnish rv

-l-

the remainirg

reo

ch

llie:

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bas

Ieaves.

Serve immediately.


30/37

44O Eating Outdoors

Lamb

Tikka

Creamy

yogurt

and

ground

nuts

go

wonderfully

with

the spices

in

these little lndian meatballs.

Makes

about

2O

450gl1lb lamb fillet

2

spring

onions

(scallions),

chopped

For

the

marinade

350m1/1

2fl ozl1l/z

cups

yogutt

1

Smll1 tbsp

ground

almonds,

cashew

nuts or

peanuts

1Smll1 tbsp vegetable

oil

2-3

garlic

cloves,

finely chopped

juice

of 1 lemon

5m

ll 1 tsp

garam

masala or cu rry

powder

2.5mll1/2

tsp

ground

cardamom

1

.5mllt/t

tsp cayenne

pepper

1 5-30mil1

2 tbsp chopped

fresh

mint

I

To

prepare

the marinade,

put

all the

inqredients in a bowl and stir

well

to

mix.

Reserve

about

120m1/4fl

ozll/zcup

of the

mixture in a separate bowl

to

use as a

dipping sauce.

2 With a sharp

knife,

cut

the

lamb

fillet into

small

pieces

and

put

in the

bowl of a

food

processor

with

the

spring

onions.

Process,

using

the

pulse

action,

until the meat

is finely

chopped.

Add 30-45m1/2-3

tbsp of

the

marinade and

process

again.

3

Test to see if the

mixture

holds

together

by

pinching

a little between

your

fingertips. Add

a

little

more

marinade

if

necessary

but do

not

make

the

mixture

too wet

and soft.

4 With moistened

palms,

form the

meat mixture into slightly

oval-shaped

balls,

measuring about

4cmli

%in

long,

and

arrange

them

in a

shallow

dish.

Spoon

over the remaining

marinade,

cover

with

clear film

(plastic

wrap) and

chill the

meatballs in the

refrigerator

for 8-1 0

hours or overnight.

5

Preheat

the

grill

(broiler)

and

line a

baking sheet

with foil.

Thread each

meatball

on to a skewer

and arrange

on the baking

sheet. Grill

(broil)

for

4-5

minutes, turning the

skewers

occasionally, until

crisp and

golden

on

all sides.

Serve

with

the reserved

marinade as a dipping

sauce.

l

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32/37

442

Ezting Ouidoors

Barbecue-glazed

Chicken

Skewers

Known

as

yakitori

in

Japan,

these

skewers

are

popular

throughout

the

country and are often

served as

an

appetizer

with

drinks.

Makes'12 skewers

and

8

uring

pieces

8 chicken

wings

4

chicken

thighs,

skinned

4 spring onions

(scallions),

blanched

and cut

into

short

lengths

For

the basting

sauce

60ml14

tbsp

sake

75mll5 tbsp/l/s

cup

dark soy sauce

30ml/2 tbsp tamari sauce

1Sml/1 tbsp

mirin, or sweet sherry

15ml/1 tbsp sugar

1 Remove

the wing tip of

the chicken

at

the

first

joint.

Chop through

the

second

joint,

revealing the

two narrow

bones.

Take

hold of

the bones

with

a

clean cloth

and

pull,

turning

the

meat

around the

bones inside out.

Remove

the smaller bone

and discard.

Repeat

with the

remaln

ng wings and

then set

them aside.

2 Bone the chicken

thighs and cut

the

meat into

large

dire.

Thread the >pring

onions

and thigh

meat on to

'12

metal

or

wooden

skewers.

3

l\,4easure the

ingredients for the

basting

sauce

into

a

stainless-steel or

enamel

pan

and simmer

gently

until

reduced by

two-thirds.

Remove from

the heat and

leave to cool.

4 Heat the

grill

(broiler)

to

moderately

high. Grill

(broil)

the wings and

skewers

without applying

any

otl.

When

juices

begin to emerge

from the

chicken, baste

liberally

with

the

sauce.

Allow a

f

urther

3 minutes

for

the

chicken

on skewers

and cook about

5

minutes for the chicken

wings.

i


33/37

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Barbecue

Chicken

A

fragrant

marinade

of

Thai

spices

and coconut

milk

qives

this chicken

a

superb

f

lavour.

lt

makes ideal

party

f

ood

for outdoor

eating

with

a difference.

Serves

5

1 chicken.

about 1.5kgl3l/alb, cut into

I

1 0

pieces

lime wedges and fresh red chtllies,

ta

garnish

For

the

marinade

2

lemon

grass

stalks,

roots removed

2.5cm/l

in

piece fresh

root

ginger,

peeled

and thinly

sliced

6

garlic

cloves,

coarsely

chopped

4

shallots, coarsely

chopped

1.b

bunch coriander

(cilantro)

roots,

chopped

1

Smll7

tbsp

palm

sugar

l20ml/4ll

otl

t

cup

co(onut m;ll

30mll2 tbsp

Thai fish

sauce

30ml/2

tbsp

light

soy sauce

1 To make

the

marinade,

cut off the

lower 5cm/2in

of

the

lemon

grass

stalks and chop them coarsely. Put lnto

a

food

processor

or

b ender a

ong with

al

the other marinade

ngredients and

process

until the

m

xture

has reached a

smooth

consistency.

cooK's

rrP

You can buy coconut milk fresh, in cans or

cartons,

or

use

509/2oz

creamed coconut,

available

in

packets,

and

dissolve in

1 20ml 4fl

ozl'/, cup

wa rm

water

,#'-

€

&

rl

3

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^

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fiif:;i;1

2

Place

the

chlcken

pieces

in a {a rly

deep d sh,

pour

the

marinade over

thern

and stlr

to

mix

well,

turning

the

ch cken

pieces

over

to

coat

thoroughly

Cover

the

d sh

w

th c ear

f

lm

(plast

c

wrap)

and

eave in a

cool

place

to

mar nate for at least 4 hours

or

n the

ref

rigerator

overnight.

3

Prepare

the

barbecue. Cook

the

ch cken over

the

barbecue

for

20-30 minutes, or

untrl

the

pieces

are

cooked and

qolden

brown.

Turn

the

pieces

and

brush

w th the

mar nade

once

or twice during cooking.

Transfer

to a serv

ng

platter

and

garnish

w th

i

me

wedges

and

red chi

lies to serve.

.

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:$

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34/37

444 Ealinq Outdoors

Turkey

Patties

Minced

turkey makes

deliciously

light

patties,

which are ideal for

summer

meals. Serve

the

patties

in

split and toasted buns or between

thick

pieces

of crusty bread,

with

chutney, salad leaves and chunky

fries or

potato

wedges.

Serves

6

6759/11hlb minced

(groundl

rurkel

I 5mall t-d onDn

[;n-l)

.

haDr c

grated

rind

and

juice

of

1 1ir.

>mall

handful of

;.es;

:,

^

=

=-.=-

15

3Amill

2

tbsp

oii'.,e al

salt and

qraunC

btac< c::::-

1 i.'x

-cgethe.

the

turkey, on

on,

I

me

-

-i

and

lJ

ce, thyme and seasoning.

:o. er aro chi for up to 4

hours

to

,

o'r,'tne

flavours

to

nfuse (steep),

r:en dlvide

the

mixture into

six

Documents

Eating Outdoors