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.
8/20/2019 Eating Outdoors
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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.
,,rff-
ffir
wi
ffi
t 6f
try
*,i
ffie
8/20/2019 Eating Outdoors
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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.
8/20/2019 Eating Outdoors
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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
8/20/2019 Eating Outdoors
5/37
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5
e]
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w
w
r"@8"
fu-.
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.sfl
3:iiilE{
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iF
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h
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8/20/2019 Eating Outdoors
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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.'
.
..
,
'tt.
...s
t
:-
i:'.
si'
lie
$
*.
6.
I
:.
*
8/20/2019 Eating Outdoors
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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.
8/20/2019 Eating Outdoors
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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
8/20/2019 Eating Outdoors
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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''
-"=':::-,
8/20/2019 Eating Outdoors
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.
8/20/2019 Eating Outdoors
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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
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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
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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
..\
8/20/2019 Eating Outdoors
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.
8/20/2019 Eating Outdoors
13/37
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8/20/2019 Eating Outdoors
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
8/20/2019 Eating Outdoors
15/37
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8/20/2019 Eating Outdoors
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.
8/20/2019 Eating Outdoors
17/37
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8/20/2019 Eating Outdoors
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
8/20/2019 Eating Outdoors
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
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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.
8/20/2019 Eating Outdoors
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.
,/
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8/20/2019 Eating Outdoors
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
8/20/2019 Eating Outdoors
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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
,,'.,
8/20/2019 Eating Outdoors
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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.
8/20/2019 Eating Outdoors
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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
''.::
8/20/2019 Eating Outdoors
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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.
8/20/2019 Eating Outdoors
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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.
8/20/2019 Eating Outdoors
27/37
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aia
rhr
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i
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8/20/2019 Eating Outdoors
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.
::,
,--,
8/20/2019 Eating Outdoors
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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:
"no
bas
Ieaves.
Serve immediately.
8/20/2019 Eating Outdoors
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
I
8/20/2019 Eating Outdoors
31/37
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8/20/2019 Eating Outdoors
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
8/20/2019 Eating Outdoors
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
,#'-
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rl
3
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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.
.
............t1
:$
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8/20/2019 Eating Outdoors
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
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