Grilled mackerel with escalivada & toasts

Ingredients

For the escalivada

·         3 very large or 4 medium peppers  a mix of colours

·         1 red onion, halved and thinly sliced

·         3 tbsp extra virgin olive oil

·         2 medium aubergines        

zest 1 lemon , juice of ½

·       1 rosemary  sprig, finely chopped

·         2 tbsp small capers , drained

·         small pack flat-leaf parsley, roughly chopped

For the fish and toasts

·         2 rosemary  sprigs, finely chopped

·         3 garlic cloves, crushed

·         3 tbsp extra virgin olive oil, plus extra to serve (optional)

·         1 large olive ciabatta, cut into 8 slices

·         ¼ tsp chilli flakes or hot paprika

·         4 mackerel fillets, pin-boned and cut in half if large (or 8 butterflied sardines)

Method

1.    Heat the grill as hot as it will go. Line the grill pan or a large baking tray with foil. Using a potato peeler, remove most of the skin from the peppers, then remove the seeds and slice into 1cm strips. Toss with the onion and 1 tbsp oil, then grill for 15 mins, stirring halfway, until soft and charring here and there.

2.    Cut the aubergines into 1cm half moons and brush sparingly with 2 tbsp oil. Lay the slices over the peppers, season well, then grill for 5 mins until golden. Turn the aubergines over, scatter with the lemon zest and rosemary, then grill for 5 mins more until golden and soft in places. Stir the capers and the lemon juice into the vegetables. Season and set aside. Make and chill up to 3 days ahead; the flavours will intensify as it matures. Make sure you serve it just warm, with the parsley folded through it.

3.    For the toasts and fish, mix the rosemary, crushed garlic, oil and some seasoning. Brush half of this over one side of the ciabatta slices. Mix the chilli into the remainder, then brush over the fish and let it marinate for anything from 5 mins to 1 hr in the fridge. Grill the fish, skin-side up (or barbecue skin-side down), for 4-5 mins, depending on the thickness of flesh, until just cooked through and the skin is crisp. Grill the bread until sizzling and golden. Top the toasts with the escalivada, followed by the fish, and serve with another drizzle oil, if you like.

Spice & lime chicken

Ingredients

·         150ml pot natural yogurt

·         1 tbsp vegetable oil

·         1 tsp medium curry powder or paste

·         pinch chilli powder

·         juice 1 lime

·         1 garlic clove, crushed

·         4 skinless boneless chicken breasts

·         1 red or green pepper, deseeded and cut into large chunks

·         1 onion, halved and cut into large chunks

·         steamed rice

 and ready-made raita, to serve

Method

1.    In a large bowl, mix together the first 6 ingredients and season to taste. Slash the chicken breasts 5-6 times, without cutting all the way through. Add the chicken breasts and vegetables to the yogurt mix and stir to coat everything completely. Cover and leave the flavours to mingle for 10 mins.

2.    Place a griddle over a high heat and cook the chicken and vegetables for 4 mins each side until the chicken is cooked through and the grill lines are golden. Leave to rest for 2 mins before serving with steamed rice and raita.

Grilled fish with new potato & spring onion crush

Ingredients

·         450g baby new potato

·         50g butter

·         1 bunch sliced spring onions

·         4 fillets of firm white fish

·         garnish with watercress

 and serve with mayonnaise

Method

1.    Cook the new potatoes in boiling salted water for 12 minutes until just tender and drain.

2.    Melt the butter in a pan and cook the sliced spring onions for 3-4 minutes until soft.

3.    Lay the 4 fish fillets on a buttered tray, skin side up. Brush with melted butter and grill for 8-10 minutes until the skin is crisp and the fish is tender.

4.    Crush the potatoes and spring onions lightly. Divide the mixture between four warm plates and top with the fish. Garnish with watercress and serve with mayonnaise.

Sticky chicken drumsticks

Ingredients

·         16 chicken  drumsticks

·         coleslaw, to serve

·         sliced red chilli and spring onions, to serve

For the marinade

·         3 tbsp soy sauce    

2 shallots , roughly chopped

·         2 tbsp honey      

large piece ginger , finely grated

·         8 garlic cloves, finely grated

·         2 tsp chilli flakes

·         3 tbsp mirin

Method

1.    Tip all of the marinade ingredients into a mixing bowl with a good grinding of pepper and whisk them together. Score the drumsticks with a sharp knife, if you like, and toss them in the marinade. Cover and chill for as long as you can – overnight is good but 24 hrs is even better.

2.    Heat the oven to 160C/140C fan/gas 4. Lay the drumsticks on a shallow roasting tray and spoon over any excess marinade from the bowl. Roast the chicken for 40 mins, then baste with the sticky juices in the tin. Turn the oven up to 220C/200C fan/gas 8 and continue to cook the chicken for 20 mins more, or until caramelised (it’s fine for it to char a little). Use tongs to lift the chicken onto a platter and scatter over some sliced red chilli and spring onions, if you like. Serve with coleslaw and plenty of napkins. Cold beers are optional.

Beef & salsa burgers

Ingredients

·         300g lean minced beef

·         50g wholemeal breadcrumb

·         50g carrot, grated

·         1 small onion, grated

·         small handful parsley, leaves chopped

·         1 tsp Worcestershire sauce

·         4 wholemeal burger buns

·         small pot tomato sauce

Method

1.    Heat grill to medium. In a large bowl, mix together the first six ingredients, then season well. Shape the mixture into 4 burgers and place on a baking tray.

2.    Grill the burgers for 3-4 mins on each side until cooked through, then keep them warm. Split each burger bun in half, then lightly toast, cut side up, place under the grill, cut side up, and lightly toast for 1 min. Fill the toasted buns with some salad and top with a burger and a good dollop of tomato salsa.

Grilled chicken with spicy guacamole & corn chips

Ingredients

·         4 tbsp olive oil

·         6 chicken breasts, skin on

·         6 corn tortillas

·         4 large ripe tomatoes, cut into 2cm chunks

·         1 small red onion, finely chopped

·         1 long red chilli, deseeded and finely diced

·         ½ tsp Tabasco sauce

·         juice 2 limes, plus extra limes cut into wedges, to serve

·         2 large ripe avocados

·         80g pack coriander, leaves picked and chopped

·         20g pack basil, leaves picked and chopped

·         handful flat-leaf parsley, leaves picked and chopped

Method

1.    Heat a griddle on a medium heat, rub 1 tbsp oil all over the chicken, and season with salt and pepper. Cook for 25 mins, turning every 5 mins, until the skin is golden and the flesh juicy and cooked through. Lift onto a plate to rest.

2.    Meanwhile, heat oven to 180C/160C fan/ gas 4. Brush the tortillas with 1 tbsp oil, then cut each into 6 triangles. Spread over a large baking sheet, then bake for 10 mins or until golden and crisp.

3.    Put the tomatoes and onion in a mixing bowl, then add a good pinch of salt and a grind of pepper. Add the remaining olive oil, chilli, Tabasco and the juice of 1 lime. Leave to one side.

4.    Peel and stone the avocados, then chop and mash lightly. Stir in the remaining lime juice and the tomato mix, then fold through the herbs.

5.    Slice the chicken and serve it with the corn chips, guacamole and more lime wedges for squeezing over. This great sharing dish goes well with a few cold beers and maybe some mayo.