Tag Archives: Garlic

Summery Chicken Marinade

It’s officially BBQ season in the UK….or so they say….and here at Blunty’s Mill we managed our first (possibly only) BBQ of the year on Saturday night, marking the first meal cooked somewhere near our new house. We’ll get there soon and we’ll give you a tour of our new kitchen as soon as we’re settled.

Homemade BBQ
Before you ask where we got such an accomplished looking BBQ, you should know that Charles made it awhile back and it’s actually pretty genius as BBQs go. No gas to worry about, no faffing about with lids and wheels and very limited cleaning needs. In fact the grill can go straight into the dishwasher once it’s cool.

BBQ Recipes
Anyway, one of the resounding successes of said BBQ was chicken marinated in an impromptu combination of tasty things we had in the temporary kitchen we’re using while we await the completion of the house, and it was rather a success. So much so we’ll be having it again tonight with pasta. Like many BBQ recipes, this one works with all sorts of accompaniments, from salad to rice or chips, so it’s a great one to have in your back pocket. It would also be cracking with salmon or prawns – fresh and lemony with a ginger punch.

Fresh Oregano , Herbs

For two chicken breasts, you will need:

1 tbsp fresh chopped herbs, such as parsley, thyme and oregano or 1 tsp dried parsley and 1/2 tsp dried oregano

2 cloves garlic

2cm squared or so of fresh ginger

Zest of one large untaxed lemon

2 tbsp olive oil

Crack black pepper

Easy Marinade for Chicken

1. Rinse and finely chop the herbs.

Summer Chicken Marinade Recipe
2. Finely chop or grate the ginger (don’t worry we didn’t use THAT much ginger) and garlic and remove the zest from the lemon. A fine grater or microplane is the easiest tool for this job.

How to Marinate Chicken
3. Put the chicken breasts into a sealable plastic container or freezer bag. This reduces washing up and keeps the chicken fresh whilst it’s marinating.

Lemon Chicken Marinade
4. Add the chopped and grated ingredients to the bag or box.

Chicken Recipes for BBQ
5. Pour in the olive oil, add the pepper, and mix everything together well, distributing the various flavourings as evenly as you can between the chicken breasts. If you’re using a freezer bag, you can really massage the marinade into the chicken (from the outside!) without getting your hands dirty.


6. Seal up the bag or box and pop it into the fridge for at least an hour, removing from the fridge around half an hour before you plan to cook it.

Lemon and Garlic Marinade
When we did this one on the BBQ, we butterflied the chicken to reduce its cooking time to make sure it could be cooked through without burning on the outside (we don’t have a photo of the BBQ version because it wasn’t worth looking at by the time we had finished stabbing it all over to make sure it was cooked!) but by controlling the temperature on a frying pan, or by browning and putting in the oven to cook through, you can manage moist, tender, safe to eat chicken without butterflying it.

Easy Chicken Recipes

Baked Trout with Garlic Vegetables

This is a massively smile recipe but massively delicious. You know that way when something is unexpectedly delicious? That’s this. Trust me. Let the produce talk to you.   
  You will need:

1 trout fillet 

Salt and pepper

1/2 tsp lemon juice

A few leaves of fresh parsley to garnish

Your choice of fresh vegetables (or even frozen, I guess!) I used baby carrots, tenderstem broccoli and green beans.

2 tsp olive oil

1 clove garlic

 
  1. Trim and debone your trout. Sometimes it’s supposed to be boneless then you run your finger along it and you can feel tiny spiny bones. I’m a girl who has nails, so I just dig them out myself, pulling against the grain, but you could always use a clean pair of tweezers if you don’t have deboners. (Ha..deboners!). 
  2. Place it on a piece of foil on a baking tray, then season, drizzle on the lemon juice and add some fresh parsley. Wrap up in the foil and pop in the oven at 180C for about 7 minutes, until it is just cooked, flaking and delicate.  
  3. Meanwhile, put the veg on to boil in salted water for about 5 minutes. Chop up the garlic and heat gently in the oil.  
  4. When the veg is cooked, drain and allow the water to steam off. Then toss in the garlic oil. Serve with the trout. Trust me. It’s a simple thing, but it’s night and day.  
  

Mushrooms on Toast

This is something Mr Brooker introduced to my lunchtime life, and it’s a much healthier version of Pizza Express’ delightful Bruschetta con Funghi (which is loaded with cream). This makes a fabulous lunch, served with salad or alone, a great starter, if served in a smaller portion, or a tasty canapĂ©, if vastly miniaturised. 

  
You will need:

Crusty whole grain bread, toasted 

Mushrooms, preferably chestnut

1 clove garlic

1 tsp parsley

1/2 tsp thyme

Generous knob of butter

1/2 teaspoon Dijon mustard

Grinding of black pepper 

  
1. Melt the butter in a frying pan over a low to medium heat. Slice the mushrooms, grate or crush the garlic and herbs (unless using dried). 

  
2. Put the toast on and chuck the garlic in the pan to let its flavour release into the butter, without burning it.

  
3. Add the mushrooms and herbs, making sure to spread the mushrooms out evenly. Try not to overheat or over stir. You want these brown and textured, not grey and mushy! 

  
4.When the mushrooms are nearly ready, add the mustard and stir in. Add more if you really like it!

5. Serve over the toast with a grinding of black pepper. You won’t need to butter the toast as the mushrooms will be moist enough. 

  
I know this involves fat and dairy but at least it’s real butter! The flavour simply can’t be replicated any other way!   Just make sure you enjoy it!

Lemon and Garlic Roast Chicken

So last week I had a hell of a hankering for chicken Caesar salad. I decided, therefore, that with the great spring weather we’ve been having, it might be time to make salad for weekday lunches. The most cost-efficient way, it seems, to get a good batch of cooked chicken ready for the fridge, which can then be used with various different meals. I always prefer the brown meat on a chicken for eating cold so I figured a whole chicken would be the best way to go. 

  

You will need:

1 medium to large chicken

A good sized knob of butter

2 lemons

1 onion

4 or 5 cloves of garlic

Salt

Pepper

Paprika

Thyme

Parsley

1. Take your chicken out of the fridge around an hour before you’re ready to cook it. Half an hour if it’s a hot day. This helps it get to room temperature before cooking so it doesn’t get too much of a shock when you put it in the oven and to make sure your cooking times are as accurate as possible. 

2. After about 40 minutes, preheat the oven to 200C and start to prepare your bird for the oven. Pull off your garlic cloves and clean off the worst of the papery skin. Line a roasting tray with foil and skatter the garlic around, bearing in mind that it’s to end up sitting around where the chicken will eventually sit. Chop the onion into sixths or eighths and skatter that around as well, keeping one piece to the side for the cavity. 

3. Grate the zest of one of the lemons and place it in a small bowl or ramekin. Half one of the lemons and place it inside the cavity along with the last piece of onion. Quarter the other lemon and place around the side of the tray.

4. Add the seasoning and herbs to the lemon and add in the knob of butter. Carefully mash this around with a fork to distribute the flavourings throughout the butter. 

  

5. Opposite to the cavity, you will find loose skin feed under the bird inside the trussing string. Carefully loosen this out and open it up. Stick your hand inside and carefully separate the skin from the flesh at both sides of the breast with your fingers. You want to loosen this as far as you can fit your hand in, without tearing the skin. 

6. Take small amounts of the butter mixture and slide it under the skin at both sides, carefully massaging it up the way through the skin to try to cover the breast, reserving a small amount to rub on the outside. Tuck the skin back into the string and underneath the bird and rub the remaining butter all over the breast and legs. Toss over some more thyme and parsley.

  

7. Put in the centre of the preheated oven and immediately turn it down to 190C. Cook for 20 minutes then take it out of the oven, turn, and cover the breasts with tin foil. Cook for a further 20 minutes per lb, turning again halfway through before covering the whole tray with foil. 

8. Once your timer is up, remove from the oven and allow to rest. If you’re not confident it is fully cooked, stick a skewer into the thickest part of the thigh and ensure the juices run clear. If not, put back in the oven until they do when tested again. Carve if serving, or allow to cool a bit more before carving and picking the carcass. 

9. The cooking juices can be used to make a gravy or stock, but i drizzled them over the chicken to help it keep moist and full of flavour. Enjoy! 

  

Ginger, Honey, Soy Baked Salmon

Hi everyone!

I’m finally back! I’m afraid I’ve been off the grid a bit recently preparing for a ridiculously hard pensions exam. At last, it’s over, and I can start spending my free time on things I actually like doing. Studying on top of a full time job is pretty difficult and exhausting, especially when you’re also trying to fit in your pre-summer workout whilst trying to eat fresh and healthy and not letting your home turn into a dive. 

Thankfully, I discovered this little recipe through a combination of googling and using what I had in the cup airs and fridge and it’s seen me through a good few evenings of fresh, tasty, light dinner. 

  

You will need:

1 salmon fillet per person

Marinade, also per person, so double, triple, quadruple as required 

2 tbsp soy sauce

1 tbsp runny honey

1 clove garlic

2 tsp grated ginger

chilli powder or flakes to taste, depending how much spice you like 

1 tsp lemon juice 

  

1. Grate the garlic and ginger. Mix together the other ingredients in a ramekin or bowl. 

2. If you have the time and/or inclination, put the salmon in a freezer or sandwich bag and marinate in the sauce for about 10-20 minutes. If you don’t, cover the salmon in the sauce and place it on a piece of tin foil as far ahead as you can manage. 

3. Bake at 180C for 8 minutes or so. If you don’t wrap it up, the honey should caramelise around the edges, but even if it doesn’t, this is delicious!

Serve with roasted vegetables or green beans and rice.

King Prawn Spaghetti

You might have guessed by now that I can’t live without carbs. This recipe is great though – you get a good spicy tomato sauce in minutes without any of that sharp metallic taste. The King prawns add a meaty sweetness without adding heaviness, and the peppers add some veggie goodness that keeps things nice and fresh.

IMG_4051-0

You will need:

around 8 king prawns per person

1 clove garlic

chilli flakes

1/2 tin cherry tomatoes (or chopped but I think these work better)

splash white wine

parsley

salt and pepper

a couple of drops of lemon juice

1/2 red pepper

a few green beans (optional)

spaghetti or linguine

olive oil

IMG_4052

1. Put the spaghetti on to cook in salted water. Grate the garlic and fry in a pan with a little oil in it. Add the chilli and chopped peepers and green beans. Fry a little until everything starts to soften.

2. Add the wine and cook out.

3. Add the tomatoes and squash the lumps down a little to help break them down.

4. Add the seasoning and simmer for 5 to 10 mins.

5. Add the prawns and cook for a few minutes on each side until pink and plump.

6. Drain the spaghetti and add to the pan. Mix everything together and serve.

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