These slightly smoky chicken skewers take very little preparation and make a quick, healthy supper with a salad. They're also ideal for the barbecue and perhaps best eaten on a sunny day with a garden of friends and a chilled glass of white wine.
8 chicken strips
½ tsp garlic powder
½ tsp onion salt
1 pinch smoked paprika
1 tsp mixed peppercorns, crushed
2 tbsp oil, plus extra for greasing
1 handful dill, finely chopped
Soak eight wooden skewers in water for 30 mins. Preheat a lightly greased griddle pan to a medium heat. In a small bowl, stir together the garlic powder, onion salt, paprika, crushed peppercorns and a pinch of salt.
Season the chicken strips with the mix and thread onto the skewers. Drizzle with the oil, then grill for 7-10 mins, turning occasionally, until cooked through and lightly charred on both sides. Remove from the pan and let stand briefly before serving with a garnish of chopped dill.
More recipes using chicken in the June 2018 issue of LandScape magazine...
- Chicken breast with lemon and pepper
- Chicken salad sandwich
- Lemon chicken
- Chicken in tomato cream
- Chicken patties with chilli pepper and basil
- Lime and herb crusted chicken
- Chicken and yellow courgette flan
Cool, creamy and easy to make. Here’s our recipe for homemade vanilla ice cream with two delicious variations…Read More
4 wooden or metal skewers
25 baby tomatoes
4 sprigs of rosemary
2 tbsp honey
If using wooden skewers, soak them in a tub of cold water for 20 mins, then dry. This helps stop them burning. Cut the halloumi into bite-sized chunks and cut one of the lemons into six, lengthways, then half the pieces vertically to make small wedges. Break the rosemary into 2cm shoots leaving half a sprig for later. Thread the halloumi, lemons, tomatoes and rosemary onto the skewers. Place in a shallow dish or tray.
In a small bowl, zest and juice the remaining lemon. Chop then mix in the rest of the rosemary. Add the honey and ground black pepper. Pour the mixture over the skewers and marinate for at least 1 hr.
Heat the barbecue until the coals are entirely white. Place the barbecue rack on the top position and heat for 10 mins. Place the skewers on the shelf and grill for 4 mins. Using a fish slice to slide the cheese off the shelf, carefully turn over and cook for another 4 mins. Serve.
Makes approximately 20 sausages
3m hog casings
1.2kg chuck steak
1 red onion
75g beef suet
1½ tsp salt
1 tsp English mustard powder
½ tsp freshly ground black pepper
Wash casing inside and out and soak for 1 hr in warm water. Sausage casings are usually available from local butchers or online. Cut the meat into pieces small enough to pass through a mincer. Pass the pieces through the mincer. Place the breadcrumbs in a large mixing bowl and add the ale. Finely chop the onion. Add the mince beef to the bowl with the onion and all remaining ingredients. Mix well until blended.
Remove the blades from the mincer and mount the stuffing funnel. Wet the funnel and slip the washed casings over the funnel of the sausage filling attachment. Feed the sausage mixture into the mincer. As the mixture fills the casing, pay out the rolled casing as required. Fill evenly and not too tightly, creating one long sausage. If it breaks, simply start another. Twist the sausages into links. To do this, ease the meat into segments of the desired length, then gently squeeze enough space between segments to twist the sausages a few times to make the link.
Other sausage recipes in our Jul/Aug 2013 issue:
• Full step-by-step instructions for making sausages
• Basic pork and herb sausages
• Pork and Stilton sausages
• Lamb and mint sausages
• Bacon and garlic sausages
• Beef and horseradish sausages