3:20pm Monday 1st June 2009
BUTTERFLIED CHICKEN FILLETS WITH A LIME AND PAPRIKA RUB
These thinly-cut chicken breasts are full of flavour and brilliant for cooking quickly over the hottest part of the barbecue. Serves: 4
Ingredients
• 4 Waitrose Select Farm British Chicken Breast Fillets
• 2 tsp coriander seeds
• 2 large garlic cloves
• Zest and juice of 2 limes
• 2 tsp Bart Smoked Paprika
• ½ x 145g bag Waitrose Watercress, Rocket and Spinach Salad
• 200g tub Waitrose Fresh Dip Vine Ripened Tomato Salsa
1. Slice through the centre of each chicken breast horizontally but don’t quite cut them in half. Open the fillets out so they lie flat. 2. Using a pestle and mortar, crush the coriander seeds
roughly. Add the garlic cloves and lime zest, then pound to make a coarse paste. Add the lime juice and the paprika, then season and mix again until well blended. 3. Rub the mixture into the
chicken breasts and leave to marinate for 5 minutes. 4. Cook the butterflied chicken breasts on the barbecue for 5-10 minutes on each side or until cooked through and lightly charred. Serve with
the salad and salsa. Cook's tip: The marinade contains lime juice, which tenderizes the meat – but don’t leave it for more than the 5 minutes or the chicken may fall apart as you cook it.
SMOKEY SAUSAGE KEBABS WITH PINEAPPLE
These kebabs are so quick and easy to assemble, and make a tasty meal for children. Serve with a salad and chargrilled chunks of corn on the cob. Makes: 10 kebabs
Ingredients
• 2 tbsp malt vinegar
• 1 tbsp light brown muscovado sugar
• 2 tbsp tomato ketchup
• 1 tsp smoked paprika
• 1 tsp Bart Fines Herbes
• 420g pack Waitrose British pork
• 30 cocktail sausages
• 425g pack fresh prepared pineapple
1. Blend the vinegar, sugar, ketchup, paprika and herbs in a shallow dish and add the sausages, turning to coat well. Cover with clingfilm and place in the fridge to marinate (leave for at least 15
minutes or up to 1 hour). 2. Preheat the barbecue or grill to its highest setting. If using wooden skewers, soak 10 in cold water for 30 minutes, to prevent them from burning. 3. Thread 3 sausages
onto each skewer, alternating with the pineapple pieces. Cook for 15-20 minutes, turning regularly and basting with any remaining marinade. 4. Serve the kebabs with a salad and chargrilled corn on
the cob chunks.
THAI BEEF PATTIES WITH LEMONGRASS AND CHILLI
These spicy beef patties are a wonderful alternative to a traditional burger Serves: 4
Ingredients • 2 cloves garlic
• 1 red chilli, deseeded and chopped
• 1 stick lemon grass, chopped
• 20g pack fresh coriander
• 8 salad onions, sliced
• 500g rump steak, cut into chunks
• 25g sesame seeds, toasted
• 1 Romaine lettuce
• ½ a lemon
1. Preheat the barbecue or grill to a high heat. If using wooden skewers, soak 4 in cold water for 30 minutes, to prevent them from burning. Place the garlic, chilli, lemon grass, coriander and
three quarters of the salad onions in a food processor and chop finely. Add the steak and some seasoning and pulse to a smooth paste. 2. Using wet hands, divide the mixture into 12 and form into
patties. Thread 3 patties onto each skewer and place on the barbecue to cook for 2 minutes on each side, or to your liking. 3. Slide the cooked patties off the skewers and serve on lettuce leaves,
scattered with the remainingsalad onions, toasted sesame seeds, and a squeeze of lemon.
MINI TUNA BURGERS WITH WASABI MAYONNAISE
Blend fresh tuna with hot Japanese horseradish, or wasabi, for these mini burgers with bite. They’re brilliant for barbecuing. Serves: 4
Ingredients
• 2 x 300g packs Pane Toscano Ready to Bake Classic Mini Paninis
• 500g yellowfin tuna steak
• 4 salad onions, thinly sliced
• 2 tbsp Wholesome Sesame Seeds
• 20g pack fresh coriander, finely chopped
• 2tbsp extra light mayonnaise
• 4cm piece cucumber, thinly sliced
1. Bake 12 panini in a preheated oven, set to 220°C, gas mark 7, for 5-6 miniutes then allow to cool. Meanwhile, cut the tuna into large chunks, place in a food processor and pulse until roughly
minced. Transfer to a large bowl. 2. Stir in the salad onions, 1 teaspoon of the wasabi paste, the sesame seeds, coriander and seasoning. Using damp hands, shape the mixture into 12 burgers. 3.
Preheat the grill or barbecue, then cook the burgers for 2-3 minutes on each side until just cooked through. 4. Meanwhile, combine the mayonnaise and remaining wasabi. Split open the paninis and
fill with the burgers, cucumber and wasabi mayonnaise. Serve with a leafy salad with mustard.
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