It’s half term here in the UK and for many of us, we will be reuniting with friends and family that we’ve not seen for months and months. Hurrah for now being able to hug and eat inside again! With that in mind, this blog features recipes of some of my favourite new finds and recipes I’ve rediscovered from not being able to entertain in so long.
As I’ve shared in previous blogs, when you’re entertaining, the joy is all about seeing friends and family and not spending time slaving away in the kitchen. I’m a big lover of preparing in advance so that I can spend the maximum amount of time outside. Although if you saw my post on Instagram this week, I wouldn’t need to worry so much. How fabulous is this space?
So without further ado, let’s get excited about entertaining our guests. When we think of barbecues, we often think of sausages and burgers, or did until companies such as Big Green Egg started creating more and more effective and creative ways to cook outside. (For full transparency, not a sponsored post at all, but you know I’ll rave about things I love. My local butchers have been raving about the Eggs since they were first on the market.
It’s hard to beat these fragrant fish skewers. Marinated in lemon juice, garlic and green herbs, these succulent cod, salmon and king prawn kebabs taste incredible served straight off the grill. 10 mins to prepare and 10 mins to cook, plus marinating. Recipe source Tesco.
Ingredients
2 tbsp olive oil
2 lemons, 1 juiced and zested, 1 cut into wedges, to serve
2 garlic cloves, finely grated
handful dill, finely chopped
handful flat-leaf parsley, finely chopped
400g (14oz) boneless, skinless cod loin, cut into 16 chunks
400g (14oz) boneless and skinless salmon, cut into 16 chunks
16 raw king prawns
16 bay leaves
Method
Soak 4 wooden skewers in water, so they won’t burn on the barbecue. Preheat the barbecue.
In a large bowl, mix together the olive oil, lemon juice, garlic, dill and parsley. Stir in the cod, salmon and prawns, season and put in the fridge to marinate for 1 hour.
Thread 2 pieces of cod, 2 pieces of salmon, 2 prawns and 2 bay leaves onto each skewer. Cook on the barbecue for 8-10 minutes, turning regularly, or until the fish and prawns are cooked through.
Scatter over the lemon zest and serve with the lemon wedges.
Steak, cooked to perfection, the Big Green Egg way.
This recipe is from the lovely folk at The Big Green Egg. You may think why do I need a recipe to tell me how to cook steaks? Well the chaps at The Big Green Egg know a thing or two about cooking on BBQ’s so I’m sharing their old fashioned method. Not only do I think you’ll love it, but you’ll end up with mouth watering, restaurant quality grill marks and a consistent cook. This method is super, not just for steaks but for pork chops, lamb cutlets or most other cuts of beef too.
Remove your steak from the fridge and let it come to room temperature. Pat dry with a kitchen towel.
Don’t remove any excess fat from the steak. Fat carries flavour into the meat whilst cooking. You can always remove it afterwards.
Season the steaks with a generous amount of salt on both sides. Don’t use the black pepper at this stage as it burns and turns bitter at high temperatures.
Lay them down and leave them to develop clearly defined searing marks.
How quickly you turn your steak depends on the thickness of the steak and how well you like it cooked. An inch-thick steak cooked medium will need turning after about 3 minutes.
Turn the steaks, this time preferably moving them to a different area of the grid. This ensures that you are placing the uncooked side of the steak onto a freshly hot area of the grid.
After a further 2 minutes, perform a touch test. Touch your hand where the base of your thumb joins to the fleshy part of your palm, in 3 positions, to compare to the touch of the steak. Your palm relaxed and open signifies the loose resistance of touching a rare steak. Gently close your palm and the base of your thumb joining your palm will be firmer. Tightly close your fist and this area will become tighter still, representing a well cooked steak.
Remove from the grill and let rest, season with cracked black pepper. They are delicious as they are but you could always add a dab of garlic butter. Serve with your favourite sides.
“Obviously, everyone’s different, but I love just settling down and having a barbecue with my friends at the house.”
Harry kane
Honeyed Mediterranean Vegetables With Spiced Yoghurt Dressing. (Serves 4)
An easy vegetarian grill or barbecue dish, served with pittas. This recipe is from Waitrose and is so simple and full of flavour. Just 10 minutes to prepare and 20 minutes to cook.
.
Ingredients
1 red pepper, cored and cut into strips
1 aubergine, cut into 1cm slices
2 courgettes, cut into 1cm slices
3 tbsp olive oil
1 tbsp honey
1 tsp cumin seeds
1 tbsp toasted pine nuts
4 wholemeal pitta breads
100g natural yogurt
½ lemon, juice
1 tsp harissa paste
Method
Start the barbecue, if using, or preheat the oven grill to high. Toss the vegetables in 1 tbsp olive oil and, in 2 batches, barbecue over hot coals covered in a light layer of ash, or grill on a baking sheet, for 3–4 minutes each side, until charred and cooked through. Put in a large bowl.
Combine the honey, cumin seeds and remaining 2 tbsp olive oil, then toss into the grilled vegetables. Scatter with the pine nuts.
Barbecue or grill the pittas. Mix the yogurt, lemon juice and harissa to make a dressing. Serve with the vegetables and pittas.
Summer Tomato Focaccia.
Not only is this bread super delicious, it looks so pretty too! It takes a little while to make – it’s bread! But the results are so worth it! I wish I could remember where I found this recipe, feel free to adapt. Additions could be adding sliced red onions, garlic, you name it. I do however think you’ll love this one for a summer barbecue.
Ingredients
2 cups of warm water
2 tsp yeast
2 tsp table salt
4 cups bread flour
Olive Oil
2 fresh rosemary leaves – or 3 tbs
1 pint cherry tomatoes
Grated parmesan and sea salt for sprinking
Set the oven to 425f
Put the yeast in a large mixing bowl and pour in the warm water.
Add the salt and 2 cups of the flour, mix into a soft sticky dough. Add the remaining 2 cups of flour and mix well. (The dough will be sticky)Cover aqnd let it rise for 40 minutes in a warm place.
Press out the dough on a well oiled lined baking sheet. Using your fingers, ease it into a rectangle, approximately 9×13 inches, give or take.
Put the olive oil in a small bowl and dip your fingers into the oil and then all over the bread, poking the bread surface and leaving little pools ofm oil. Do this all over the bread. Don’t skimp, this will result in great flavour after the bread is baked.
Arrange the tomatoes accross the top, pressing them into the dough slightly, then scatter the rosemary leaves evenly accross thew surface. Sprinkle sea salt over all and finally top off with a dusting of parmesan cheese.
Bake for 18-20 minutes until lightly golden.
The rosemary will crisp up in the oven, so you may wish to scatter some fresh leaves on top of the bread after baking to refresh the rosemary flavour and give it visual appeal.
No barbecue is complete without at least one S’more. I was first introduced to this delicacy when working in America for a few months prior to my nurse training. It took toasting marshmallows around the campfire to a whole new level!
This is a recipe you can have real fun with. I suggest you play around with a variety of biscuits and chocolate – the variations are endless! Although Marks and Spencers All Butter Chocolate Chip Cookies are the gold star! (image below) Lindt chocolate with sea salt or chilli are also great additions to your S’mores menu! They aren’t just for the children!
Ingredients.
Packet of digestive Biscuits
2 packets of marshmallows.
50-100g chocolate (dark or milk) melted if you wish.
Method
Toast your marshmallows over the BBQ until crunchier on the outside and gooey in the middle.
(On a rainy day, preheat the oven to 180C. Spread the marshmallows on a baking tray lined with greaseproof paper. Bake for 2-3 minutes, until golden and melting.)
Meanwhile, spread each cookie with the melted chocolate. (We often let the marshmallows do the melting so skip this bit!)
Spoon the toasted marshmallows onto cookies, then place the remaining cookies on top and squidge down to make a sandwich.
There is no real need for decorations when throwing a barbecue party – let the summer garden, in all its vibrant and luscious splendour, speak for itself.
Pippa Middleton
Further reading:
It’s no secret that I love a good recipe book. A book I’ve put on my wishlist is the new, recently launched Tom Kerridge book; Outdoor Cooking it sounds fabulous.
“Chapters include hearty favourites like pork and chorizo burger, veggie mains like charred cauliflower salad, and shareable snacks like aubergine dips and flatbreads.
He also includes desserts and drinks, tips and advice for the perfect summer barbecue, campfire or outdoor gathering with friends and family.”
Sounds great doesn’t it?
I really hope these recipes have given you some food for thought, parden the pun! Do let me know which recipe (s) you like the idea of trying. Do share and let me know! Equally, I’d love to know your favourite recipe you’ll be cooking this weekend.
Wishing you a super weekend wherever you are, may the sun shine!
As if by magic It’s Easter Weekend and the Mother Nature has done her very best. The sun is shining and we are able to enjoy up to six guests in our gardens this weekend here in England. Hurrah! This week’s blog, is all about the fun bit! Adding the the finishing touches, to welcome your friends and family back into your garden or when you meet on the beach or at the park for a picnic. I’ll be sharing things that have caught my eye that I think you’ll love, together with some delicious recipes so you don’t spend all day in the kitchen!
If you’ve been following my Blog for the last few weeks, I’ve shared ideas that have helped me over the years, that I call the Big Spring Refresh!
Phew! So that’s the hard work done! Now it’s time to enjoy your space.
“Gardens and flowers have a way of bringing people together, drawing them from their homes.” ― Clare Ansberry, The Woman on Troy Hill.
Making an entrance
Years ago, someone told me to put a simple pot near your front door or by your garden gate, filled with blooms that not only look pretty, but also have a wonderful fragrance. It is a fabulous welcome to anyone visiting and of course for you on a daily basis! The beauty of having your blooms in a pot means that you can move them depending on the season. They will have the same effect on your balcony, outside your beach hut or on your decking.
Sweet peas have a very special place in my heart – they always remind me of my dear grandparents and so to have them growing in my garden, like like they did. Although my gramps was a master, how I wish he was here now to help me.
“A friend is one who overlooks your broken fence and admires the flowers in your garden.”
Unknown
Let’s Eat!
After all the hard work you’ve done refreshing your garden ready for Spring and entertaining your guests, the last thing you want to be doing is slaving in the kitchen all day. Your friends and family want to see you! The key to this happening is to prepare ahead and keep it simple. Sharing a few favourites from James Duigan that we love and hope you do too.
Greek Lamb Skewers with Courgette Tzakziki
A huge family favourite which we love to cook on the barbecue, alrthough you can cook on the griddle / grill if tyou prefer. Everything can be prepared in advance.
Ingredients:
600g organic lamb leg steaks, trimmed and cut into large chunks.
2 tbs olive oil, salt and pepper
1 tsp cinnamon, 1 tbsp ground coriander
1/2 cucumber, 2 courgettes
1 small bunch of mint, finely chopped.
300ml organic natural yogurt
zest of 1 lemon, juice of 1/2 lemon
rocket leaves, to serve.
Method:
Rub the lamb with the olive oil, salt, peper, cinamon and corriamnder. Thread onto wooden skewers that have been soaked in water for 30 minutes.
Grate the cucumber and ciourgettes and mix in a bowl with finely chopped mint leaves. Stir in the yogurt and lemon zest.
Heat the grill / griddle pan to a medium heat (or if you’re using a barbecue, ensure it’s perfect to start cooking on.
Grill the lamb for about 4 minutes on each side until cooked through and golden. Squeeze the lemon juice over the lamb and serve with the tzatziki and some peppery rocket.
Kabbouleh
A delicious lunchbox or picnic treat and certainly the perfect accompaniment to any barbecue, we love it with chicken or fish. Feel free to mix up your grains and use what you have to hand, gluten-free varieties if you prefer.
Ingredients:
3 tbsp extra virgin olive oil
¼ tsp ground cumin
½ tsp sumac, juice of 1 lemon
¼ tsp salt, ¼ tsp ground black pepper
100g cooked and cooled quinoa, brown rice or bulgur wheat (or a mixture, or any leftover cooked grains of your choice that you have to hand)
3 good handfuls of kale leaves (stalks discarded), finely chopped
half a small cucumber, seeds scooped out, finely chopped, 1 spring onion, finely chopped,
8 small tomatoes, chopped into quarters, handful of fresh parsley, finely chopped
Method:
First, make the dressing; it will taste better the longer it sits. Whisk together the olive oil, cumin, sumac, lemon juice, salt and pepper, and set aside.
Make sure the cooked grains have cooled down completely so they don’t wilt the salad when you put everything together.
Put the kale, cucumber, spring onion and tomatoes in a serving bowl and stir in the parsley.
Pour over half the dressing and mix it through; this step will tenderise the kale and distribute great flavour through the salad.
Add the cooled cooked grains and the rest of the dressing, stirring everything together.
Taste the salad and adjust the seasoning with more salt or another squeeze of lemon, or to the way you like it. Tuck in.
TIP If you like heat, feel free to add a little fresh or dried chilli, or some finely chopped garlic.
Sticky Chicken Thighs (serves 4)
Pure comfort food. The kids love these with the sweet potato wedges with crispy chickpeas and dollops of Greek yoghurt seasoned with a squeeze of lime and a sprinkle of spring onion. You can cook the chicken in the oven as here, or on the barbecue if you prefer.
Ingredients:
140g tomato purée
2 tbsp honey (optional)
1 tbsp tamari
1 tbsp apple cider vinegar
1 tsp paprika
generous pinch of black pepper
600g organic chicken thighs
drizzle of rapeseed oil
For the salsa
Ingredients:
4 large tomatoes
small handful of fresh coriander, with stalks, finely chopped
1 green chilli, deseeded and finely chopped
1 small garlic clove, finely chopped
1 small red onion, finely chopped
juice of 1 lime
salt and ground black pepper
drizzle of good-quality olive oil
Method:
In a large bowl, mix together the tomato purée, honey (if using), tamari, apple cider vinegar, paprika and pepper to make the marinade. Season to taste. Add the chicken thighs to the bowl and toss until each one is completely coated.
Put the thighs on a large baking tray. Drizzle with a little oil and bake for 20 minutes in the preheated oven or until completely cooked through and golden brown. Turn halfway through cooking.
Meanwhile, make the salsa. Finely chop the tomatoes and add to a small bowl with the coriander. Mix in the chilli, garlic, onion and lime juice. Season to taste and add a good glug of oil. Mix again and leave in the fridge until the chicken is ready.
Serve the chicken with a big spoonful of salsa, a green salad, seasoned yoghurt (see recipe intro above) and, if you like, sweet potato wedges.
Roasted figs with honey & Greek yoghurt (Serves 4)
“Whenever I make this simple dessert, it reminds me that if you choose delicious, good-quality ingredients, you don’t need to do anything fancy with them.” James Duigan
Ingredients
4 large figs
2 tsp ground cinnamon
1-2 tsp manuka honey or good quality honey for drizzling (or try maple syrup for a variation)
handful of rosemary sprigs
8 tbsp Greek yoghurt or coconut yoghurt
2 tbsp pecans, chopped and toasted
Method:
Preheat the oven to 180C/350F/ gas 4 and line a baking tray with parchment paper.
Slice the figs into halves and quarters. Place them on the prepared baking tray.
Sprinkle 1 teaspoon of the cinnamon over the figs and drizzle with the honey. Lastly, lay the rosemary sprigs over the figs.
Place in the preheated oven for approximately 40 minutes, or until caramelised and soft. Leave to cool for 10 minutes.
Serve the figs dolloped with the yoghurt, sprinkled with the pecans and the remaining teaspoon of cinnamon.
Chalk Pink Linen Company create the highest quality luxury bedding, table linens and home wares made from pure European Flax Linen. Their linen is gently stonewashed to create a timeless style and elegance which becomes more beautiful with every wash. Beautiful linen that’s not only eco friendly but don’t require an iron!
“A garden to walk in and immensity to dream in–what more could he ask?
A few flowers at his feet and above him the stars.”
― Victor Hugo, Les Miserables
Life’s a beach!
…or a picnic! We can now venture to the parks and beaches and see friends, should you wish to leave the garden! That doesn’t mean you can’t style it out there too. (although please be socially distant and stay safe)
Love this new season cool bag from Sophie Alport to keep our food and drinks super cold and fresh. I think we could all enjoy this beautiful giant picnic rug, in the garden, park or the beach. It’s from Annabel James, a new find for me. Oh so lovely!
I’ve recently discovered a fabulous cocktail company, Bar Bouy. A new brand dreamt up on the beach in Devon when the world pressed pause last year, was a positive to come out of Lockdown! I adore their philosphophy, with their main aim being to put some smiles back on faces. I also love that Bar Bouy are local.
“With a taste for well-made drinks and a thirst for the perfect sized pre mixed sundowner, we’ve created a range of hand crafted, bar standard, cocktails to be enjoyed at home or sent as gifts.”
Each cocktail is made to order just a stone’s throw from the sea using premium spirits and high quality ingredients. They are fresh, so once delivered should be chilled and enjoyed within seven days. Alternatively they can be frozen upright and kept for up to three months before being defrosted and enjoyed at a time that suits you.
Each bottle is 240ml giving the ideal measure for two to share at home, the park or back on the beach where the very idea of them first began. Doesn’t that sound amazing? Think these would make fabulous gifts too. Question is which one will you try first?
When the sun goes down..
We’ve not seen our friends or family for a while and so when the sun goes down, we really won’t want the “party” to end. We want to be cosy and warm, especially as we can’t enterain inside right now so having some throws close by is a must! This is where lighting, candles and a fire pit also come in handy! (Please ensure you are being safe!)
I love the idea of an outdoor cinema and love how Cuprinol have styled theirs above. Anyone else get lost on Pinterest or just me? I’m delighted to share wirth you another new find, Rory and Ruby, a small business who sell the most incredible gifts, such as the Organic Cotton star throw (below) and gorgeous hampers.. If you’re a keen gardener, you’ll love the Gardeners Hampers too. They are fabulous.
Imagine sitting around the fire pit long into the night surrounded by friends or family. Doesn’t it look heavenly?
I hope that I’ve have given you a little inspiration for your garden and menu for this Spring and Summer ahead. As ever, I’d love to know your thoughts and comments so do let me know. What’s inspired you the most and what are you motivated to try. I read every comment honestly.
Chalk Pink Linen Company.
Next time on the blog, I’ll be sharing some thoughts on how we can look after our mental health and well-being as we continue with the easing of Lockdown. If you’d like to receive it straight to your inbox, you can subscribe here. (There will be no spam, I promise!)
In the meantime, feel free to join the conversation on my instagram.
I really hope you’re having a fabulous weekend and have a lovely week ahead.
Soak 4 wooden skewers in water, so they won’t burn on the barbecue. Preheat the barbecue.
