Eating Outdoors PDF
Eating Outdoors PDF
outCcors
Discover great dishes for making barbecues
and a/ fresco eating as delicious and easy
as
Cou
ntry Pasta
Sa
Serves 6
Iad
al the
sa
to drain and
ryr-a-
dry,
that t
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finely chopped
9agl31hoz/scant 11/dcups diced or
coarsely shaved Parmesan cheese
tn
eave to cool.
and
wi
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ffir
try
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6f
ffie
ffi
Serves 6-8
30-45m1/2-3 tbsp extra virgin olive oil
juice of th lemon
1
1
bitesize pieces
handful of lightly toasted
pumpkin seeds
'c()(,K'S TIP
\,ARIATT(,lu
cantaloupe or Charentais
Use Galia,
10
15 black olives
Peruvian Salad
This really is a spectacular-looking
salad. lf you serve it in a deep,
glass salad bowl, the guests can
then see the various layers of rice
and green salad leaves, topped by
Serves 8
4509/1 lb14 cups cooked long grain
2 onions, sliced
Lop
ol
1u ce
the "i(e.
and peppernixtlre.
with
the salad.
vely,
e this on top
:'
c(ta!!(,s rrP
To
Pi
remaining dressing.
lvARIATION
Use couscous
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w
w
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r"@8"
vg
fu-.
.sfl
3:iiilE{
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iF
.
is a
Middle Eastern
3
'l
::'.:
runn ng water.
,I
especially chicken.
4 Comb ne the
Serves 4
sa
fennel bulb
oi1,
soak for
we I with
(scallions), chopped
25q11 oz/1/z
5 minutes. Transfer to a
t and
pepp-"r.
cup sun-dried
tomatoes, sliced
ground
black pepper
C(,('K'S
way through.
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i:'.
TIP
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tabbouleh needs
Serves 6
1
1/z
cucumbet diced
and diced
juice of 1/z lemon
1/z
finely diced
salt and ground black pepper
with
coot(,s TtP
Serves 8
4
2 fennel bulbs
2 red onions
300mllh pintll
l/a
cups Greek
yogurt
to cut the
dErGd@i'
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Ms-i;,ll{lHmlp
rr#M],r:11:i*?S6SD:I
,iniirfi.rr!.JIlglw
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coot(,s TIP
Baby vegetables are excellent for cookirS
Serves 4
turning once.
FoLd
4 even-size slices
slices
balsamicvinegar, for
drizzling (optional)
kitchen paper.
W
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a ittle
Ch
in a small
Serves 6-8
2259/8ozl1 cup unsalted (sweet) butter
400911 4oz chicken livers, chopped
45 60nl/34
tbsp Madeira
5mlll
mixture to
sprigs, to garnish
toast and small pickled gherkins,
to serve
rhe
ivers
l,ARIATI(,NS
Use
Use
of the thyme.
with
a glass
Serves
1O
.i
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7.
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:*
the pastry
\-qw'
(all-purpose) flour
pinch of salt
.di
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.!
egg yolk
\a
a\
.el
..\
mix.
further hour.
x25cm/4
to
ine a
Sti
r in the
5
3
pepper to taste.
east 2
::
r :c c i .:
rl'e p e u th -J-t"'r ('- -... .'': r'. i-
dilpckes.
horr: belore
si
'
serves I
3 Bake for
l,ARIATI(,lrl
Serves 8
25 30 minutes, untilgolden.
Garnish
Serue
with
\,ARI,A.TI(,N
for
to garnish (optional)
mixed green salad leaves and
cherry tomatoes, to serve
to cool.
onion filling.
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424 f
aling Outdoors
Makes 8
1
For the
filling
(L)S
l OOg/33/4ozlscant
is
golden. Leave
lust firm and the pastry
the pies to cool slightly before carefully
'enoving from the tins and serv'n9'
Serves I
2
5og/9ozl
filling
3 eggs, beaten
300ml11h Pintl11/t cuPs milk
with baking
vARlAflotu
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Serves 12
3759/1 3oz shortcrust pastry, thawed
if frozen
45 60ml/34
into rounds
onion, chopped
759/6oz spinach
4 eggs
Parmesan cheese
browned. Serve the pie while warm, cleave it to cool completely before
to 80"c/350"F/
1
cool(,s TrP
pastry
is
thoroughly to mix.
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Serves 6
1 large cob loaf
2 red (bell) peppers, quartered
and seeded
Cas
/.
2 Put the
cook'or 25-30
and
and drained
have softened.
n-inutes, TUrnilg
coo!('s TtP
Do not throw away the soft centre of the
the
ayers down
wedges or slices.
l,ARIATI()N
You can use a variety of different-shaped
loaves, such as a large, uncut white or
Serves 5
1
'"'':t:
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, :"qrt
r :,
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5ml/1 tbsp
sea
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'S
salt
t;a
2 egg
yolk
olive oil
:.i:
t_. i
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is
coot('5 TtPs
.
process easier.
shallot halves
Serve
Ceviche
,/,
,/
Wr*
Serves 6
6759/7 1/: lb halibut, turbat, sea bass ar
aooLt 5
measurLng
:''-fu^
1d
finely chopped
eave
for
ripe avocado
oiL. Toss
- aflTale
5 30 minutes
'l
the flesh.
with coriander.
(cilantro) leaves
_
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hour.
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x plates.
Serves lt
of
pepper to taste.
large lemon
and cubed
3509/1 2oz swordfish fillet, skinned
and cubed
the marinade.
the salsa.
l,ARTATI(,N
is
Use
tender
equally successful.
leaf parsley
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fresh flat
leaf parsley
pinch of suqar
glass
with
a slotted spoon.
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ti
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with
cayenne pepper, oi
Serves 5
5 garlic cloves, chopped
2.5mll1/z tsp paprika
2.5-5ml/1h
1 tsp salt
or meta skewers.
1b
are
C(,('K'S
TTP
the frsh
Serve
is
Serves 8
8 medium squid, totalweight
about 9009/2lb
8-1 2 finger-length slices
of feta cheese
leaves
and
COOK'S TIP
Scallops Wrapped
tn
Prosciutto
Serves 4
of prosciutto around
lemon juice
C(,(,K'S
24 shucl,ed medium-sirc
sc
allops,
corals removed
into2or3strips
olive oil, for brushing
3-5
minutes on
TIP
''.::
Serves 4
9009/2lb raw tiger prawns (umbo
shrimp), peeled
1
1
hour.
King Prawns
in
Sherry
Serves 4
12 raw king prawns (jumbo
shimp)
2 I eaTTl.eoil nafrTi
-' ,
coot('s TIP
dnd pepper.
the prawns immediately.
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sa-:: ,-: -.
Tu'1 inlo a c:.- : - -
Sizzling Prawns
This dish works especially well with
a small
Serves 4
1
ch .- : --:
- - -
with
finely sliced
melt over
pepper. Se've
prawns (shrimp)
sea salt and coarsely ground
black pepper
C(,(,K'S TIP
Wear gloves when handling chillies, or
wash your hands thoroughly afterwards,
as
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and almonds.
Serves 6-8
24 raw king prawns (jumbo shrimP)
3A 45mll2 3 tbsp
olive oil
4 Rerove tl'e
na"ds
f'oa
wrrha,l-arplrr'e,s teacho :
Lne
onion, chopped
par
Crr I rb'oi.,
fo' abo-t
TIP
serur^g
C(,(,K'S
0 blanched almonds
5ml/l
-..
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l --;;{
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w *ru
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pratte'sr'h the
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30 mlnutes.
-=
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ir:
l. I -
la'j
e3
salt
::, ,--,
--t
fufther minute.
Serwes z[-6
1kq/21/q lb fresh clams
and chopped
5ml/1 tbsp Thai fish sauce
pinch of granulated sugar
to garnish
times to coat
al
"no
bas
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44O Eating
Outdoors
Lamb Tikka
Creamy yogurt and ground nuts go
wonderfully with the spices in
these little lndian meatballs.
l
I
Makes about 2O
450gl1lb lamb fillet
2 spring onions (scallions), chopped
For the marinade
juice of
lemon
350m1/1
1
2fl ozl1l/z
cups
yogutt
5m ll 1 tsp
is
finely
Test
to
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as
as
to
'12 metal
or wooden skewers.
8 uring pieces
8 chicken wings
Allow
them aside.
a f
Barbecue Chicken
A fragrant marinade of Thai spices
and coconut milk qives this chicken
lt makes ideal
party f ood for outdoor eating with
a superb f lavour.
a difference.
Serves 5
1
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ta garnish
For
I'..rr.i[
the marinade
,#'-
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L,ijrli.l#*
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roots, chopped
1
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fiif:;i;1
i
b,.'
,:ra,
food processor or
b ender a ong
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with
ngredients and
smooth consistency.
cooK's rrP
ref
rigerator overnight.
or n the
Turkey Patties
Minced turkey makes deliciously
light patties, which are ideal for
summer meals. Serve the patties in
split and toasted buns or between
Serves 6
6759/11hlb minced (groundl rurkel
:,
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on on, I me
o'r,'tne flavours
r:en
to
es
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nfuse (steep),
es.
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Serves 8
50g/2oz/1,b cup bulgur wheat
1kgl21Alb tean minced (ground) lamb
finely chopPed
l Omll2 tsp
the relish
and seeded
SOmll1/d pint/2,4
add\\e mrnced\amb,
onron, gar\rt,
or marjoram
5ml/1 tsp ground toasted cumin seeds
5mll1 tsp ground sumac
juice of
lemon
to taste
\o\aS-3\mi\\\\es.
6
7+
cups hot
for
Serves 4
2259/8oz lean lamb, cubed
2.5m1/1/z tsp ground cumin
Smlll
1
1
3-4 fresh
coarsely torn
small mint leaves, to garnish
Place
160-180"C/325-350"F. or until a
Serves 8
6 Drain the onion rings and dip
409/11hoz large mild dried red chillies,
finely chopped
75-2259/6-8oz each
ground black pepper
salt and
For the
onion rings
24
minutes. Place
to a paste with
Season