Start a saucy affair
How do you fancy something hot this summer? We all like a bit of spice in our lives now and again. Well, this week I’m going to give you all the ingredients you will need to “start a saucy affair”!
There are any number of sauces and marinades on the market, all winking at you from the Supermarket shelves, with their bright labelling and clever marketing slogans all begging you to “EAT ME”. Do you ever pick up one of these products and read the ingredients? In most cases you will find the second one is usually sugar! Below you will find two recipes for sultry summer days, which are quick and easy to make and do not contain huge amounts of sugar, salt and other additives. Both recipes can be made in advance and stored in the fridge:
Spicy Barbequed Chicken
You will need one large fresh free range chicken, or you can use, chicken pieces, thighs, drumsticks etc. If using a whole chicken, turn the chicken onto its breast on a chopping board. Using a sharp knife. cut through the chickens back bone from one end to the other. Turn the chicken over, place in a roasting tin, flattening the chicken and make slashes into the breast and legs of the chicken, to help absorb the sauce into the meat. The chicken will cook through quicker, with this method.
Set the oven
- 1tbspn Mustard Powder
- 1tbspn Curry Powder
- 2tspns Chilli powder or to taste.
- 1tbspn Worcestershire Sauce
- 1tbspn Maple syrup
- 1tspn Cider Vinegar
- 4tbspns Tomato Ketchup
- 2tbspns Olive oil
Place all ingredients in a bowl, whisk together to emulsify.
Spread all over the chicken, rubbing well into the slashes you have made. Roast at 200c, Gas Mk6, 400f, for about 1 hour, ( or barbecue ) still thoroughly cooked through. (If you use the Barbeque for this dish, you will not have the juices for the salad).
Drain the juices from the roasted chicken into a bowl. Whisk in 1 crushed clove of garlic. (Reserve for pasta salad)
Remove chicken to a serving dish.
Pasta and Veg Salad
Cook 1 packet of wholemeal pasta, in salted boiling water, with a drop of oil, until al dente. Meanwhile, in a large wok or frying pan gently fry for 10 mins:
- 1 chopped red onion
- 2 chilli’s chopped (or to taste)
- 2 large courgettes. halved lengthwise & sliced
- 2 large red peppers, deseeded and sliced
Drain the pasta, Pour the reserved juices from the chicken over the veg, allow to bubble for 5 mins. Remove from heat. Add the drained pasta to the veg and mix to blend. Add:
- 4 chopped fresh tomatoes
- 2 tspns Capers, drained
- 2 anchovy fillets, drained and chopped
- 3 tbspns Olives, drained.
- 2 tbsns Fresh basil and parsley chopped
- Seasoning to taste
Mix together well, season to taste, serve with the chicken and salad leaves.
Any left over pasta salad and chicken can be stored in the fridge and mixed together to serve for tomorrows supper.
Enjoy your home made food and say NO to convenience foods. Its better for you and your pocket.