COOKING WITH THE FOOD ARSONIST

SHRIMP (AND OTHER SCRUMPTIOUS ITEMS) ON THE BARBIE!

Fancy a quick but easy hot summer night supper? Since it’s barbecue season you have a choice of several different choices for types of kebobs to barbecue.  So whether someone is serving four or a party of twenty-five there is something to tempt even the most fussy palates.If you’re entertaining less, pick one or more of the recipes for a variety to suit the number of people. The kebobs can all be prepared in advance, giving time for marinating. This entire menu can be prepared in advance, allowing for a bit of relaxation time before the guests arrive. Serve the kebobs with a bed of brown rice. Use your imagination and be artistic in decorating the crackers and eggs; there are no right and wrong rules in garnishes, use what appeals to your tastes.

Left-over scones can be split and toasted, served with slices of cheddar for a quick lunch the next day.

Fresh fruits and vegetables are in abundance this month and we’ll make good use for decorating as well as feasting. Even though this is a picnic of sorts, use a cloth tablecloth on the table, along with silverware and napkins. Think garden party. Use citronella candles and torches to lend both lighting and atmosphere. If you’re the plant-type, there should be lots of flowers to add fragrance and visual attractiveness to the setting. Picnics are more than burgers and hot dogs!

Cheese and Herb Crackers

Party Eggs

Prawn and Lime Skewers

Polynesian Beef Skewers

Barbecued Lamb and Bacon Kebobs

Barbecued Pork Brochettes

Barbecued Veal Brochettes

Brown Rice

Cheese and Herb Scones with Cheddar and Chutney

Spinach Stuffed Tomato Flowers

Strawberry Filo Baskets

Sangria

Cheese and Herb Crackers

Makes: 24

Time: 20 minutes

Ingredients:

8 oz (225 g) curd cheese

3 tablespoons (45 ml) single cream

1 teaspoon (5 ml) lemon juice

1/2 teaspoon (2.5 ml) salt

generous pinch cayenne pepper

generous pinch sugar

1 small onion

2 tablespoons (30 ml) chopped fresh mixed herbs (chervil, chives, parsley, dill) or 1 teaspoon (5 ml) dried mixed herbs

24 cheese crackers

Garnish:

1 large carrot

24 mild chillies

parsley sprigs

1. Wash and scrape carrot and blanch in a little boiling water for 2 minutes, then drain and leave to cool.
2. Beat the curd cheese with the cream, lemon juice, salt, cayenne and sugar until smooth.
3. Peel and grate the onion. Fold it into the cheese mixture together with the mixed herbs. Transfer the mixture to a piping bag fitted with a star-shaped nozzle and pipe onto the biscuits.
4. Cut the carrot into 24 slices. Using a patterned pastry cutter or knife, shape the carrot slices into flower shapes (scalloping the edges of each slice).
5. Garnish each biscuit with a slice of carrot, a chilli and a parsley sprig.

Party Eggs

Yield: 20 pieces

Time: 30 minutes

Ingredients:

10 hard-boiled eggs.

Fillings for 4 egg halves at a time:

2 Tablespoons (30 ml) full fat cream cheese

1 tablespoon (15 ml) chopped mixed herbs

2 tablespoons (30 ml) milk

pinch salt

2 tablespoons (30 ml) cottage cheese

1 tablespoon (15 ml) finely grated carrot

1 teaspoon (5 ml) ground hazelnuts

pinch each salt and pepper

2 tablespoons (30 ml) full fat cream cheese

1 teaspoon (5 ml) mild curry powder

1 teaspoon (5 ml) crushed avocado

1 teaspoon (5 ml) lemon juice

1 tablespoon (15 ml) milk

pinch salt

2 tablespoons (30 ml) curd cheese

1 teaspoon (5 ml) chopped fresh dill or parsley

grated lemon rind

pinch salt

2 tablespoons (30 ml) curd cheese

1 tablespoon (15 ml) tomato puree

1/2 teaspoon (2.5 ml) paprika pepper

pinch salt

Suggested Garnishes:

Canned baby sweet corn cobs and pickled green peppercorns

Chillies and parsley

Black olives and parsley

Rolled anchovies, diced tomato and capers

Sliced kiwi fruit and maraschino cherries

Sliced lemon, baby prawns and dill or parsley

Smoked salmon rolls and dill or parsley

Lumpfish roe and mustard and cress

Gherkins slices and sliced mild chillies

Stuffed olives and mustard and cress

1. Shell the eggs and halve lengthways. Take out the yolks, mix four yolk halves at a time with one of the suggested set of ingredients for the fillings, and spoon or pipe the different fillings onto the egg whites. (Note: the fillings look very nice when piped using a star-shaped nozzle.)
2. Garnish decoratively with suggested garnishes or those of your own choosing.

Prawn and Lime Skewers

Serves: 4

Time: 15 minutes preparation; 15 minutes cooking

Ingredients:

48 King Prawn Tails (Large Shrimp)

4 limes, each cut into 6 wedges

For the sweet chilli sauce:

4 red chillies, deseeded and finely chopped

4 cloves of garlic, finely chopped

4 Tablespoons (60 ml) caster sugar

1 tsp (5 ml) salt

4 Tablespoons (60 ml) Thai fish sauce

4 Tablespoons (60 ml) White wine vinegar

1. Make the sweet chilli sauce by placing the chillies, garlic, sugar, salt, fish sauce, white wine vinegar and 1/2 cup (100 ml) of cold water into a saucepan. Bring to the boil and simmer gently for 5 minutes until the sugar has completely dissolved and the sauce is syrupy.
2. Take eight metal or wooden skewers and thread the prawns and lime wedges alternatively onto them with equal quantities on each.
3. Preheat the grill. Brush the sauce over the prawns and place on the grill. Cook for about 2-3 minutes on each side until the prawns turn pink and are thoroughly cooked.
4. Serve the prawn skewers with some of the warm chilli sauce. Either drizzle over the top or put in a separate dish for dipping.

Polynesian Beef Skewers

Serves: 4

Time: 4 hours marinating, then 20 minutes

Ingredients:

2 lb (1 kg) rump steak

1 medium-sized onion, finely chopped

2 tbls (30 ml) soy sauce

1/2 tsp (2.5 ml) dry mustard

pinch of ground ginger

salt and freshly ground black pepper

1 lb (450 g) canned pineapple chunks (32 pieces), drained

olive oil for greasing

1. Cut the steak into forty 1-inch (25 mm) cubes, removing most of the fat. Place the cubes in a bowl.
2. In a blender, combine the finely chopped onion, soy sauce, mustard and ground ginger with 4 tbls (60 ml) water, salt and freshly ground black pepper to taste, and puree until smooth. Pour the blended mixture over the beef cubes. Toss well until the cubes are evenly coated and leave to marinate for at least 4 hours; turn occasionally.
3. Heat the grill, without the grid to high.
4. Drain the beef cubes, reserving the marinade. Thread eight 8-inch (20 cm) skewers, with 5 cubes each of beef, alternating with 4 cubes of pineapple, starting and ending with beef cubes.
5. When ready to grill, brush the grid of the grill pan with a little olive oil. Place the skewers on the grid and grill for 2 minutes on each side, basting frequently with the marinade.
6. Transfer the skewers to a heated serving platter and serve immediately.

Barbecued Lamb and Bacon Kebobs

Serves: 4

Time: 1 hour marinating, then 30 minutes

Ingredients:

1 to 1 1/4 lb (500-600 g) boned leg of lamb

12 oz (350 g) streaky bacon slices

3 tbls (45 ml) clear honey

2 tbls (30 ml) olive oil

2 tbls (30 ml) lemon juice

2-3 garlic cloves, crushed

1 tbls (15 ml) soy sauce

8 button onions, peeled

1 green pepper

4 black olives, stoned

2 small tomatoes, halved

1. Cut the lamb into 1-in (25 mm) cubes discarding any fat and gristle. Put the meat into a large bowl.
2. Combine the clear honey, olive oil, lemon juice, crushed garlic and the soy sauce with 10 fl oz (275 ml) hot, but not boiling, water. Pour over the lamb and marinate for at least 1 hour.
3. Meanwhile, put the onions in a small pan, cover with water and simmer for 2-3 minutes. Drain well.
4. Halve, core and seed the pepper. Cut each half into 2 strips and each strip in half (8 pieces). Put the pepper into another small saucepan and cover with water, bring to the boil and simmer for 2-3 minutes. Drain well and refresh the peppers under cold running water. Drain again.
5. Heat the coals until hot, about 45 minutes.
6. Remove the lamb from the marinade, reserve the marinade. Stretch each bacon slice out thinly with the back of a knife. Cut the back into 20 pieces. Wrap a length around each cube of lamb.
7. Assemble four 10-inch (25 cm) long skewers as follows: bacon-wrapped lamb, button onion, followed by bacon-wrapped lamb, pepper, bacon-wrapped lamb, button onion, bacon-wrapped lamb, pepper and finishing with bacon-wrapped lamb and a black olive.
8. Barbecue the kebobs over the hot coals, turning occasionally and brushing with the reserved marinade. They will take 10-15 minutes, depending on the intensity of the heat. About 2-3 minutes before the end of cooking time, spear a piece of tomato onto the end of each skewer. Serve immediately.

Barbecued Pork Brochettes

Serves: 4

Time: 45 minutes, plus marinating and standing

Ingredients:

2 lb (1 kg) pork, cut from the leg

2 large green peppers

1 Spanish (red) onion, finely chopped

6-8 tbls (90-120 ml) olive oil

salt and freshly ground black pepper

1. Trim the fat from the pork and cut the pork into 1-inch (25 mm) cubes (24 pieces in all). Core and seed the peppers, then cut into 20 squares, 1-inch (25 mm) in size.
2. Put the pork cubes and finely chopped onion in a bowl with the olive oil and season generously with salt and black pepper. Add the green peppers. Toss well and cover the bowl with a plate and refrigerate overnight. Remove the meat and green pepper mixture from the refrigerator 1-2 hours before cooking to allow the meat to come to room temperature.
3. Meanwhile, heat the coals until hot, about 45 minutes.
4. When ready to cook, remove the meat and green peppers from the onion mixture and arrange alternately on 4 skewers. Brush generously with the onion mixture. Season the brochettes with salt and freshly ground black pepper. Place on a grill over hot coals and cook for about 20 minutes or until tender, turning the skewers frequently and basting several times during cooking. Serve immediately.

Barbecued Veal Brochettes

Serves: 4

Time: 15 minutes preparation, 2 hours marinating, then 30 minutes

Ingredients:

1-1/2 lb (700 g) lean shoulder of veal

garlic cloves, finely chopped

2-3 tsp (10-15 ml) curry powder

pinch of paprika

generous pinch of rosemary

generous pinch of thyme

1 bay leaf, crushed

salt and finely ground black pepper

5 fl oz (15 ml) olive oil

7 streaky bacon slices

sprigs of watercress, to garnish

1. Cut the veal into 28 neat 1-inch (25 mm) cubes and place in a bowl. Add the finely chopped garlic, curry powder, paprika, a generous pinch of rosemary and thyme and the crushed bay leaf. Season to taste with salt and freshly ground black pepper, and moisten with olive oil. Toss well to coat the veal evenly and leave for 2 hours to absorb flavours.
2. Meanwhile, heat the coals until hot, about 45 minutes.
3. Cut each slice of bacon into four pieces. Thread four 10-inch (25 cm) skewers alternately with 7 pieces of veal and bacon. You may find it necessary to fold the bacon pieces in two. The bacon helps to keep the veal moist, but do not push the meat too close together or the bacon will not cook.
4. Place the brochettes on a grid over hot coals and cook, turning so that the meat cooks gently without burning, for about 15 minutes. Serve immediately, garnished with watercress.

Cheese and Herb Scones With Cheddar and Chutney

Time: 15 minutes preparation; 15 minutes cooking

Yield: 10-12 scones

Ingredients:

9 oz (250g) self-raising flour

1 teaspoon (5 ml) baking powder

1/2 teaspoon (2.5 ml) mustard powder or a pinch of cayenne powder

1/2 teaspoon (2.5 ml) salt

1 teaspoon (5 ml) light muscovado sugar

2 oz (75g) butter, cut into cubes

3 1/2 oz (100 g) mature Cheddar, grated

1 teaspoon (5 ml) chopped fresh thyme or ½ teaspoon (2.5 ml) dried thyme

4 fl oz–1/4 pint (100-150 ml) milk, soured with 1 teaspoon (5 ml) lemon juice

freshly ground black pepper

Coarse sea salt

Butter to serve

1. Preheat oven to 400F/200C/Gas Mark 6.
2. Sift the flour, baking powder, mustard or cayenne into a mixing bowl and add the salt, a ground grinding of black pepper and the sugar. Add the butter, then rub into the flour, using your fingertips, until it resembles breadcrumbs.
3. Stir the cheese, thyme and chives into the mixture, then bind with the milk to make a soft but not sticky dough.
4. Roll or pat out the mixture to a thickness of 1/4 inch (2 cm) and cut out 10-12 scones 2-2 1/2 inches (5-6 cm), using a straight cutter. Place on a floured baking tray, glaze with a little milk and scatter with coarse sea salt.
5. Cook in the oven for 12-15 minutes until well risen and golden brown, then transfer to a wire tray.
6. Serve warm or cold, with butter on the side.

Spinach-Stuffed Tomato Flowers

Time: 35 minutes, plus 2 hours marinating

Serves: 4

Ingredients:

4 large tomatoes

2 fl oz (75 ml) vinaigrette dressing

8 oz (225g) fresh spinach

lemon juice

olive oil

freshly ground nutmeg

salt and freshly ground black pepper

2 tablespoons (30 ml) finely chopped onion

4 slices hard-boiled egg

2 tablespoons (30 ml) finely chopped parsley

1. Place the tomatoes, stalk-end down, on a chopping board. Cut each into 4 or 6 wedge-shaped petals without cutting through to the bottom. Very carefully open out each tomato and place in a small dish. Pour over the dressing and leave to marinate for at least 2 hours, turning occasionally.
2. Wash the spinach leaves; discarding any damaged or yellowed leaves, and the stems. Drain them well. Put the spinach into a saucepan and place over fairly high heat. Cook the spinach, in the water adhering to its leaves, for about 2 minutes, stirring, or until the spinach wilts.
3. Lightly squeeze out the excess moisture, then chop the spinach coarsely and mix with 3 tablespoons (45 ml) of the dressing, taken from the tomatoes. Sprinkle with a little olive oil and season with a little lemon juice, nutmeg, salt and black pepper. Chill until ready to serve.
4. Just before serving, drain the tomatoes. Place a mound of chopped spinach in the center of each tomato flower and sprinkle with the onion. Garnish each mound of spinach with a slice of hard-boiled egg and sprinkle with parsley.

STRAWBERRY FILO BASKETS

Time: 15 minutes preparation; 7-8 minutes cooking

Serves: 4

Ingredients:

1 pound (450g) strawberries, washed, hulled and quartered

1. 2 tablespoons (30 ml) Elderflower Cordial
2. 6 sheets fillo pastry
3. 1/4 cube (25g) butter, melted
4. 5 ounces (142ml) pot double (heavy whipping) cream
5. icing sugar, to dust

1. Preheat the oven to 400F/200C/gas mark 6. Mix the strawberries with 1 tablespoon (15 ml) of the elderflower cordial.
2. To make the baskets, cut the filo pastry sheets in half to form 12 squares. Place 4 upturned small ramekin dishes on a large greased baking sheet and brush with a little of the melted butter.
3. Brush 3 squares of the pastry with melted butter. Place 1 sheet, butter side up over a ramekin, pressing down the sides of the dish. Add the other 2 sheets at different angles to form a basket. Repeat with the remaining pastry squares and butter to make three more baskets. Place on a baking tray and bake for 7-8 minutes until golden. Allow the baskets to cool slightly before carefully removing them from the ramekins.
4. Whip the cream until firm. Stir in the remaining elderflower cordial and divide between the baskets. Top with the strawberries and drizzle with the juice. Serve the strawberry baskets dusted with icing sugar.

Hint: For a simple no-cook dessert, replace the filo baskets with some ready-prepared meringue nests. The baskets are worth the time it takes to make them for a very elegant dessert.

Sangria

Ingredients:

4 oz (100g) sugar

3 1/2 pints (2 litres) chilled Spanish red wine

1 stick cinnamon

5 cloves

3 oranges

3 lemons

1 3/4 pints (1 litre) chilled water or mineral water

1. Stir the sugar into the red wine until dissolved and add the cinnamon and cloves.
2. Wash and dry the oranges and lemons. Peel 1 orange and 1 lemon in a thin spiral and infuse the rind in the wine.
3. Thinly peel all the oranges and lemons, both peeled and unpeeled, add to the wine, cover the bowl and leave to stand in a cool place for several hours.
4. Just before serving pour in the water and add a few ice cubes.

This beverage works on a balance between lemon juice and sugar, so take care to adjust one if you alter the other. Serve in tall glasses with plenty of ice cubes.

Summer Hints

Take advantage of the bountiful summer fruits this year. Use a variety of fruits, chopped into small pieces and place into ice trays, leaving room to add water for freezing. Add to summer drinks, or drop into refreshing chilled water. Gives a burst of colourful flavor to your drinks and takes almost no time to make.