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
Add stout to cheddar for a rich warming soup, in this recipe for quick St Patrick's Day supper.
200g extra mature Cheddar, grated, plus extra for garnish
800g potatoes, roughly chopped
1 onion, roughly chopped
1 garlic clove, roughly chopped
1 carrot, roughly chopped
2 parsnips, roughly chopped
2 thyme sprigs, plus extra for garnish
1 litre water
2 tbsp Worcestershire sauce
Place the chopped potatoes, onion, garlic, carrot and parsnips in a large saucepan. Pour in the stout, add the leaves from the thyme sprigs and season. Bring to the boil, then simmer for 20 mins until the vegetables are soft. Blend until smooth in a food processor. Return to the heat and simmer while stirring in the water. Bring to the boil and add the Worcestershire sauce. Mix in the grated cheese until melted. Divide between bowls and top with the extra cheese and thyme.
More recipes using stout in the March 2018 issue of LandScape magazine...
- Stout and rabbit stew
- Black velvet cake
- Braised beef in stout
- Stout and beef pie
- Stout and black treacle bread
60g orange marmalade
120g Cheddar cheese, grated
80g softened butter, plus extra for greasing
120g plain flour
In a large mixing bowl, combine the butter and flour thoroughly using the back of a wooden spoon. Add the grated cheese and mix in. Grease a large, flat oven tray and roll 1 rounded tsp of the mixture into a ball. Press down onto the tray to make a biscuit shape, then repeat until all the mixture is used up, spacing them out to allow for spreading. Leave to chill for 30 mins.
Preheat the oven to 190°C/gas mark 5. Top each biscuit with 1 tsp of marmalade, then bake for 15-17 mins until golden and crisp. Allow to cool slightly before placing on a wire rack to cool completely, then serve.
Other delicious marmalade recipes from the Jan/Feb 2018 issue of LandScape magazine...
- Homemade marmalade
- Marmalade and ginger cake
- Apple and marmalade tart
- Marmalade bread and butter pudding
- Orange cream tarts
- Marmalade trifle
Shrove Tuesday, known by many as Pancake Day, is the perfect time for this quick, easy recipe for bacon, mushroom and cheese savoury pancakes. You don’t need to wait until then though – they’re also a delicious, simple dinner.Read More