Page 9 - Fresh Magazine - Summer 2017

ebrbemaestro

TOP TIP
If the barbecue ridges scare you or seem
too risky, place the quesadillas on a
baking tray and put that on
Roasted pepper and the barbecue instead.
goats’ cheese skewers

SERVES 4

2 or 3 large red peppers
4 tablespoons extra virgin olive oil
2 teaspoons dried thyme
salt and pepper
60g goats’ cheese

The day before you want to serve this dish,
preheat the oven to 230˚C/gas mark 8.
Place the whole peppers on a roasting tray
and transfer to the oven. Roast for 20 minutes
or so, until the skin blackens and the peppers
are starting to collapse. Remove from the
oven and place in a large bowl while hot.
Cover tightly with cling lm and leave to cool
for 2 hours.
Peel o the skin and cut the peppers into
long strips about 3cm wide. Lay them all
in a large ceramic dish and drizzle with the
olive oil, scatter over the thyme and season
well with salt and pepper. Cover the dish
with cling lm and marinate in the fridge
overnight.
The next day, preheat the barbecue to a very
high heat. Soak eight small wooden skewers
in cold water.
Wrap a pepper strip around each ball of Grilled chicken and nectarine cheese quesadillas
goat’s cheese, then thread two or three
stu ed peppers onto each skewer. Place the SERVES 4
skewers on the barbecue for 1 minute to
warm up. Don’t leave them too long or the 100g Cheddar cheese, grated Preheat the barbecue to a medium heat.
goats’ cheese will melt into the barbie! 100g goats’ cheese, crumbled Combine the cheeses, tomatoes, nectarines, spring onions,
12 cherry tomatoes, quartered red onion, chilli and basil in a bowl and season lightly with
2 to 3 ripe nectarines, stoned salt and pepper.
and quartered
Gluten free 3 spring onions, roughly Drizzle the olive oil on the butter ied chicken llets, then
chopped season with the chilli akes and some salt and pepper.
1 red onion, nely diced Place the chicken on the barbecue, spread out so that both
1 fresh green chilli, deseeded sides are opened out on the grill like a book, and grill for
and nely diced 5 minutes on each side, until completely cooked through.
4 tablespoons chopped fresh Transfer to a cutting board and drizzle over the lime zest
basil and juice, then slice into strips.
salt and pepper Place two tortillas on a work surface and spread some sour
1 tablespoon olive oil cream and chilli jam on each one. Divide the cheese mixture
2 large skinless chicken llets, between the tortilla bases, then add the cooked chicken.
butter ied Place another tortilla on top of the mixture to make a sort
1 tablespoon chilli akes or the of sandwich.
dry chicken rub on page 6 Gently transfer the quesadillas onto a baking tray, then
1 lime, zest and juice place the tray on the barbecue over an indirect heat. Grill for
4 soft our tortillas 3 to 4 minutes, until the cheese has melted.
TOP TIP 4 tablespoons sour cream
These skewers can be served at room 2 tablespoons sweet chilli jam Lift the quesadillas back onto a cutting board. Cut each
temperature or quickly grilled, but mind baby salad leaves, to serve quesadilla into quarters and serve immediately with salad
the goats’ cheese, as it will melt if left too leaves on the side.
long on the heat of the barbecue.
SUMMER 2017 FRESH | 7

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