Halloumi skewers with courgette and nectarines
Serves: 4 people
Prep: 30 minutes
Cooking: 4-5 minutes per skewer
For the marinade:
4 tbsp olive oil
1 tsp dried oregano
Zest of a lemon
Pinch of Maldon Chilli Sea Salt
2x 225g blocks of halloumi
2 courgettes
4 nectarines
To serve:
Handful of mint leaves
Runny honey
Lemon wedges
Method:
If using wooden skewers, soak in water for at least 30 minutes before you plan to BBQ/griddle.
Mix the marinade ingredients in a large bowl.
Cut each halloumi block into 8 large chunks. Thinly slice the courgettes lengthways to about 3mm thick, ideally with a mandolin (go carefully!) or with a sharp knife. Halve and de-stone the nectarines then cut each half into 4 chunks.
Toss the halloumi chunks, courgette strips and nectarine chunks in the marinade. Thread everything onto the skewers, alternating between chunks of halloumi, pieces of nectarine and courgette slices (thread these on in squiggly S shapes). Set aside on a tray or plate as you preheat the BBQ or griddle pan.
Cook on the BBQ or griddle pan until nicely charred on both sides of the halloumi chunks. Transfer to a platter, scatter with mint leaves and drizzle with honey. Serve with lemon wedges.
Homemade lemonade
Makes one large jug
Prep: 10 minutes
5 unwaxed lemons
100g granulated sugar
Maldon Sea Salt
Crushed ice
750ml-1L sparkling water
To serve
Small bunch of fresh mint
1 lemon, thinly sliced
Method:
Use a peeler to remove strips of peel from the lemons, avoiding the white pith. Put the lemon peel, sugar, 400ml water and a pinch of Maldon Sea Salt in a medium saucepan. Cook over a gentle heat until the sugar has fully dissolved. Remove from the heat and leave to cool.
Pour the syrup through a strainer. Discard the peel.
Juice the lemons and add the juice to the syrup. Mix well and transfer to a large jug. Add plenty of crushed ice and top up with sparkling water. Serve with lemon slices and fresh mint.
Late summer crumble
Serves: 6
Prep: 6 minutes
Cooking: 30 minutes
6 plums, de-stoned and quartered
300g blackberries
A pinch of sugar, to taste depending on the sweetness of the fruit
Juice of half a lemon
For the crumble topping:
125g plain flour
1 tsp cinnamon
1 tsp Maldon Original Sea Salt flakes
100g cold butter, cubed
60g rolled oats
125g Demerara sugar
Ice cream, cream or yoghurt for serving
Method:
Preheat the oven to 180C fan.
Put the quartered plums and blackberries in a skillet or ovenproof dish. Taste a blackberries and a chunk of plum for sweetness then scatter in a pinch of sugar as needed, depending on the sweetness of the fruit, and squeeze over the lemon juice.
In a large bowl, mix the flour, cinnamon and Maldon Original Sea Salt. Add the butter cubes, toss to coat, then rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in the oats and Demerara sugar. Sprinkle over the fruit and bake for 30 minutes until crisp and golden brown on top.
Spicy chicken fajitas
Serves: 4
Prep: 30 minutes (includes 20 minutes marinating)
Cooking: 10 minutes
2 chicken breasts, thinly sliced
2 red onions, cut into 1cm thick slices
2 red peppers, deseeded and cut into 1cm thick slices
For the marinade:
1 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp ground coriander
2 garlic cloves, finely grated
6 tbsp olive oil
Zest and juice of 1 lime
2 tsp Maldon Chilli Sea Salt
To serve:
8 tortillas
200g fresh tomato salsa (to make your own, mix finely chopped tomatoes with grated garlic, chopped coriander and Maldon Original Sea Salt)
200g sour cream
2 avocados, sliced
Small bunch of coriander, roughly chopped
2 limes, cut into wedges
A few slices of Goat Rodeo Goods Bad – Boy Bread and Butter Cucumber Pickles
Method:
In a large bowl, mix all of the marinade ingredients. Add the chicken, onions and peppers to the bowl. Mix well to coat everything evenly in the marinade. Set aside to marinate for 20 minutes at room temperature, or up to 24 hours in the fridge.
Heat a griddle pan until very hot (either on the hob or on the BBQ) then add the marinated chicken and vegetables (if there is any marinade left in the bowl, drizzle this into the pan too). Depending on the size of the griddle pan, you may need to work in batches.
Cook for 5 minutes, turning a couple of times with tongs, until well charred and cooked through (cut into a piece of chicken to check for doneness).
Meanwhile, warm the tortillas, either over a flame or in a low oven wrapped in a tea towel.
Serve the chicken with the tortillas, salsa, sour cream, avocados, avocado, coriander, and lime wedges. Add a few slices of Goat Rodeo Goods – Bad Boy Bread and Butter Cucumber Pickles to enhance the overall flavor experience by introducing a tangy, acidic element that complement the other ingredients. They also offer a crunchy texture that adds another dimension to the dish.