insideKENT Magazine Issue 99 - June / July 2020 | Page 32

FOOD+DRINK
GET YOUR GRILL ON CONT.
Lemon & Rosemary Chicken Skewers with Watercress
Pesto and Mediterranean Vegetables
Recipe by www.watercress.co.uk
BBQ Mexican Sweet Potatoes with British Asparagus
Recipe by www.britishasparagus.com
Makes 6
Prep time: 20 mins + 30 mins marinating
time
Cook time: 15 mins
Ingredients:
• 6 boneless chicken thighs
• 1 red pepper
• 1 yellow pepper
• 2 courgettes
• 2 red onions, halved and peeled
• 2 sprigs rosemary, leaves finely
chopped
• Zest of one lemon
• Salt and pepper
• Olive oil
For the pesto:
• 65g watercress, roughly chopped
• 1 clove of garlic,
• 1 tbsp toasted pine nuts
• 50-75ml olive oil
• 50g finely grated Parmesan
Method:
1. Using a sharp knife, cut the
chicken thighs into decent-sized
chunks. You should get 3-4 pieces
from each thigh. Place in a bowl with
the lemon zest and chopped
rosemary leaves, then drizzle with
olive oil and mix thoroughly with a
good pinch of salt and pepper. Leave
in the fridge to marinate for 30
minutes minimum but preferably
overnight.
2. Next chop the peppers and
courgette into chunks and the red
onion into wedges. Toss in a little oil
and season with salt and pepper.
Remove the chicken from the fridge
and thread alternating chunks of
chicken, pepper, courgette and onion
onto metal skewers. Put back in the
fridge until ready to cook.
3. To make the pesto, blend all the
ingredients except the oil in a food
processor, then slowly add the oil
until the desired consistency is
reached.
4. To cook, lay the skewers on a hot
barbecue for around 4 minutes on
each side, ensuring that the chicken
is cooked through. Alternatively,
preheat the grill to medium-high and
grill for 5 minutes on each side.
5. Serve drizzled with watercress
pesto.
Serves: 2
Prep time: 20 mins
Cook time: up to an hour, depending on the size of your sweet potatoes
Ingredients:
• 2 large sweet potatoes
• 1x 250g bundle Kentish asparagus
• 2 tbsp olive oil
• 1 small red onion, chopped
• 1tsp hot, smoked paprika
• 1tsp ground cumin
• 1 red pepper, deseeded and chopped
• 1 small tin sweetcorn, drained
• Sriracha
• Tahini
• 3 tbsp chopped coriander
Method:
1. Prick the sweet potatoes all over, rub each potato with a little oil and salt,
then wrap in a double layer of foil. As soon as the barbecue coals are glowing
red, put the potatoes directly on them. Cook for 15 mins, turn with tongs,
then cook for 15 mins more. Remove one, unwrap and check it is cooked.
Keep turning on the coals until the potatoes are soft and cooked through.
Cooking time will depend upon the size of the sweet potatoes.
2. Meanwhile, heat the olive oil in a large frying pan on the BBQ. Add the
red onion and sauté for five minutes or so. Add the spices and cook for a
further minute. Cut the asparagus into 5 cm lengths. Add the red pepper and
asparagus to the pan and cook for a further five minutes. Add the sweetcorn
for the last two minutes to heat it through.
3. To assemble, split the sweet potatoes lengthways, fill with the mixture from
the pan. Top with the roasted asparagus tips and drizzle with a little sriracha
and tahini. Add coriander on top.
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