Food + Drink

Simple Summer Suppers

Summer is all about enjoying light fresh meals made with light fresh ingredients –  ideally eaten outside if the classic British summer weather allows it. No one wants to fill up on warming stodgy puds and thick stews (no matter how tasty) when mercury is rising and the sun is shining brightly. That’s why we’ve brought together some fantastic summer recipes for you to enjoy – these will liven up any barbecue or simple summer dinner time no end.

Roast Chicken, Kale, Avocado and Blackberry Salad (4)

The juicy sweet blackberries perfectly complement the succulent roast chicken – a simple yet delicious lunch or supper dish.

Ingredients: 

4 chicken breasts

1 head of garlic, top sliced off

1 tbsp olive oil

200g kale leaves

2 avocados, cubed and tossed in lemon juice

1 red onion, finely sliced (soaked in cold water)

400g Driscoll’s Victoria sweet blackberries, halved

20g pecorino, shaved

 

For the dressing: 

3 tbsp extra virgin olive oil

1 tbsp white wine vinegar

Juice of half a lemon, the other half cut into wedges for serving

Pinch sugar

 

Method: 

  1. Preheat the oven to 180°C/gas mark 6. Sit the chicken breasts and garlic in a roasting tin, drizzle over the olive oil and season with sea salt and freshly ground black pepper. Put in the oven and roast for about 30 mins until golden and cooked through. Remove chicken and garlic from oven and leave to cool and then slice chicken on the diagonal. Put to one side.
  1. To make the dressing mix all the ingredients together, season well with sea salt and freshly ground black pepper, taste and adjust seasoning if needed. Set aside. Add the kale to a large pan of boiling salted water and cook for about 10 mins or until tender, drain well and when cool enough to handle, squeeze out the excess liquid. Squeeze the garlic out from the cloves and toss this with the kale.
  1. To assemble salad transfer the kale to a serving platter, top with the chicken, avocado, red onion and scatter over the blackberries. Drizzle with a little of the dressing then top with the pecorino, a twist of freshly grated black pepper and serve with lemon wedges on the side.

 

Las Iguanas Jackfruit Tinga Tacos (makes 20) 

Ingredients: 

For the jackfruit tinga:

1 red onion, finely sliced

20ml rapeseed oil

1 clove of garlic, crushed or pureed

Half tbsp chipotle puree

Half tsp chilli flakes

15ml white wine vinegar

Half tbsp ground cumin, toasted

250ml tomato and chipotle sauce

15g fresh coriander, finely chopped

Half tsp table salt

250g young green jackfruit in brine

250g ripe jackfruit in syrup

250g cooked beetroot

 

For the taco slaw: 

1 white cabbage, finely shredded

1 red onion, finely sliced

1 red chilli, finely diced

6 red radishes, finely shredded

10g fresh coriander, roughly chopped

2 limes, juiced

 

Pico de gallo: 

3 large ripe tomatoes, diced into 5mm cubes

1 red onion, diced into 5mm cubes

1 green jalapeno, finely diced

5g fresh coriander, finely chopped

1tbsp caster sugar

1 lime, juiced

 

Avocado aioli: 

60g fresh coriander

1 green jalapeno

1 ripe Hass avocado

1 lime, juiced

1 clove of garlic, crushed or pureed

Pinch of salt

50ml tap water

 

To serve:

20 soft corn taco tortillas

Picked coriander leaves

Fresh lime wedges

 

Method:

  1. For the taco slaw, pico de gallo and aioli, place all of the ingredients for each separate recipe into separate bowls and mix each one well.
  2. Grab a taco, pile high with tinga jackfruit and as much of the other assembled accompaniments as you please, fold as best you can and enjoy! 

 

Beer Can Chicken (4), www.gourmetmeatclub.co.uk

 Ingredients:

1 whole chicken (around 1.3kg)

1 500ml can of lager

Olive oil

 

For the rub:

2 tbsp cayenne powder (or less to taste)

2 tbsp ground black pepper

1 tbsp paprika

1 tbsp rock salt

1 tbsp sugar

1 tbsp garlic powder

1 tsp mustard powder

1 tsp ground cumin

 

Method:

  • Light a lidded barbecue and allow the flames to die down.
  • Once the coals are ready, carefully spread them to form a ring around the outside edge of the barbecue as you don’t want your chicken to be placed directly on the heat.
  • If you’re using a smaller barbecue, you may need to remove the grills and place the chicken on a roasting tin on the floor of the barbecue in the middle of the coals – this will give you space to close the lid once the chicken is in. If you have a large barbecue, the chicken can sit directly on the grill.
  • Mix together the herbs and spices to form a rub.
  • Drizzle the chicken with olive oil then massage the rub into the skin, ensuring the inside of the chicken is coated too.
  • Open the beer can and take several sips until the can is half full.
  • Place the can on a solid surface, grab a chicken leg in each hand and place the bird over the beer can, the beer will evaporate whilst cooking which will keep the chicken moist and tender.
  • Once the chicken is sitting upright, transfer the bird onto the centre of the barbecue in the middle of the coals, either in the roasting tin or directly on the grill.
  • The two legs should help the chicken to balance like a tripod. 

Cooking:

  • Close the BBQ lid and cook for 1hr 20 mins until the chicken is crisp, the meat tender and the juices run clear.
  • If the juices aren’t clear after this time, cook for a further 10 mins, then check again.
  • The internal temperature of the chicken needs to be 74°C.

Once the chicken is cooked, remove from the barbecue and cover in tin foil for 10 minutes before serving.

 

Summer Berry Eton Mess with a Grown-Up Twist

Ingredients: 

Fresh raspberries, strawberries, blueberries and blackberries

Pomegranate seeds

Mini meringues

Speakeasy Ramon Gin ice cream

Fresh mint

 

Method: 

  1. Crush the mini meringues.
  2. Take half the crushed mini meringues and mix with the Ramon Gin ice cream
  3. Distribute the mixture evenly among bowls and add the fresh fruit in alternate layers.
  4. Sprinkle the fresh mint leaves on top
  5. Enjoy in the garden on a beautiful summer day!
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