June 1, 2018 – Published in Design & Decor Summer 2018 issue
Hot barbecue and delicious recipes
Words: Liz Said
Photography: Nikki Arnett
(All ingredients in the recipes may be purchased from Scotts Supermarket)
One does not have to slave for hours in the kitchen to serve a delicious barbecue. These simple recipes can all be prepared way ahead so that you can enjoy a drink with your guests when they arrive. The Artichoke and Leek Ring and the Potato, Tomato and Courgette cake can be made the day before and stored in the fridge. It is then up to you and your guests whether you like them warm or cold. The desserts will both cut better if made the night before and chilled. The lamb and the mushrooms have a simple marinade and once that is made your work is done. And the seabass parcels and bacon and potato kebabs do not take long to prepare. Get the fire going early so that you will have a nice hot barbecue and your food will cook in no time.
ARTICHOKE AND LEEK RING
500g puff pastry
1 jar x 520g Conad Artichokes alla Romana
1 clove garlic, crushed
1 medium onion chopped
2 leeks thinly sliced
6 black olives roughly chopped
2 anchovy fillets, chopped
2 tbsp chopped parsley
1 tbsp marjoram chopped
Grated rind of 1 lemon
Salt and pepper to taste
4 tbsp sundried tomato pesto
1 large egg beaten
Drain the artichokes and reserve the oil; slice the artichokes thickly.
Heat two tablespoons of the reserved oil in a pan and gently fry the onions and garlic until soft; add the leeks and continue cooking for about 5 minutes; add the artichokes and stir gently taking care not to break them up too much; stir in the olives, the anchovies, the parsley, the marjoram and lemon zest and mix well and season to taste.
Roll out the pastry to a long rectangle, about 30cm x 45cm; spread the sundried tomato pesto lengthways down the middle of the pastry in a line about 5cm wide; spread the artichoke and leek mixture on top of the pesto.
Brush down one side of the pastry with the beaten egg; fold the other side over the filling, then the egg-washed side over this to seal; turn over so the seal is at the bottom, to look like a giant roll; place on a baking sheet lined with baking paper.
Cut two-thirds of the way through the roll every 4cm to make 10-12 sections, then join the two ends together with a little more egg wash, to form a ring.
Gently twist each piece of the ring over without tearing it so that the filling is side up; brush the pastry with the remaining beaten egg.
Bake for 40-50 minutes until the pastry is golden and puffed.
See more recipes from Design & Decor Summer 2018 issue