Bwyd Ceredigion Food | Recipes

Marinated Chicken Kebabs

Ingredients: -

Marinade

• 45ml/3tbsp Olive Oil
• 30ml/2 tbsp Clear Honey
• 1 Clove Garlic
• 5ml/1 tbsp Dried Thyme
•  

Kebabs

• 500g/1lb 2oz Chicken Breast, skinned and cut into 2.5 cm cubes
• ½ red pepper, deseeded and cut into squares
• 1 red onion, cut into wedges
• 1 Courgette, sliced

Method:

Mix the marinade ingredients together in a shallow dish, put in the chicken cubes a stir until well coated.

Thread the chicken onto 8 wooden skewers alternating with a piece of pepper, onion or courgette.

Brush with oil and barbecue (or grill)  for 3-4 minutes on both sides.

 Cook’s Tip

Soak the wooden skewers in water for 10 minutes to delay them burning while on the barbecue or grill.

Lamb and apricots with a rosemary glaze

Ingredients: -

• 4 lamb leg steaks
• 15ml (1tbsp) olive oil
• 1 clove garlic
• 10ml (2tsp) dried rosemary
• 4 apricots
• 500g (1lb 2oz)potatoes

Method:

1. Crush the clove of garlic, place in a bowl with the olive oil and the rosemary. Add the lamb steaks and rub over the marinade. Leave for at least 20 minutes.
2. Boil the potatoes for 15 minutes; drain (these can be cooked ahead of time).
3. Halve the apricots and remove the stones. Barbecue or grill the lamb steaks for approximately 12–14 minutes turning halfway through cooking.
4. Lightly oil the potatoes and apricots. Add to the barbecue or grill for the last 5–6 minutes.

Cook’s Tip

Add a few sprigs of rosemary to the barbeque charcoal during cooking. It will give off a wounderful aroma.

Summer Berry Meringue Roulade

Ingredients

• 5 egg whites
• 275g/9 ½ oz caster sugar
• 25g/1 oz flaked almonds
• 284ml pot double cream
• 250g/9oz raspberries
• 250g /9oz strawberries
• Baking Parchment

Method:

1. Preheat oven to 220˚C , 425 ˚F, gas mark 7.
2. Line a 33cm x 23 cm (13inx9in) baking tin with non-stick baking paper.
3. Whisk the egg whites with an electric mixer until stiff and add the sugar a little at a time until the mixture is very stiff.
4. Spread the meringue into the tin, sprinkle with the almonds and place into the oven for 10 minutes.
5. Reduce the oven temperature to 170˚C,325˚F gas mark 3 and continue to cook for 15 minutes until golden brown and firm to touch.
6. Lay another large piece of non-stick baking paper on the work surface. Turn the roulade almond side down, onto the paper. Remove the paper from the cooked meringue. Cool.
7. Whisk the cream until it stands in soft peaks and spread over the meringue. Sprinkle with 150g (5 ½ oz) raspberries and 100g 3 ½ oz) sliced strawberries.
8. Roll up from the long end until tightly rolled, carefully place on a serving plate and chill before serving. To make the coulis simply place the remaining berries in a food processor and blend until smooth. Sieve for a smooth sauce.

 Cooks Tip

The roulade is perfect for freezing: leave out the strawberries and add a few more raspberries. Wrap in foil and freeze for up to one month.

Allow to thaw overnight in the fridge.