Alfresco feast: Recipes for a special summer menu | Food | Life & Style

Styling by Victoria Gray  

Photographs by Winfried Heinze

Pimm’s scones

Serves: 12

Cooking time: 10-12 minutes

Preparation time: 20 minutes

Plain flour, for dusting 

500g (1lb 1¾oz) self-raising flour

110g (4oz) cold butter

315ml (11fl oz) buttermilk

1 tsp vanilla-bean paste 

Zest of 1 orange

Milk, for brushing 

18 strawberries

2 mint sprigs

50ml (1¾fl oz) Pimm’s

600ml (1 pint) clotted cream

l Preheat the oven to 200°C/ 400°F/gas mark 6. Line a baking tray with baking paper or a silicone sheet and dust with a little of the plain flour.

l In a food processor, pulse the self-raising flour and butter until the mixture resembles fine breadcrumbs, then tip it into a large bowl.

l Heat the buttermilk and vanilla in a heavy-based saucepan until just warm to the touch then gradually pour over the flour and butter, mixing continuously.

l When the buttermilk is mixed in, tip on to a surface, add the orange zest and knead for 2 minutes.

l Roll out to 3cm (1¼in) in depth. 

l Take a 5cm (2in) biscuit cutter then cut out one scone at a time and place on the baking tray.

l Re-roll the dough and cut as many scones as possible then brush the top with a little milk.

l Bake for 10-12 minutes or until golden brown. Remove to a cooling rack and allow to cool a little.

l Remove the stalks from the strawberries and slice into a bowl.

l Remove the leaves from the mint and shred. Add to the strawberries with the Pimm’s and carefully toss.

l Cut the scones in half, spread with the clotted cream then add the Pimm’s strawberries 

Barbecue chicken and sauce vierge

Serves: 10

Cooking time: 10-12 minutes

Preparation time: 20 minutes plus marinating 

4 chicken breasts

2 rosemary sprigs

4 bay leaves

2 garlic cloves, peeled and crushed

50ml (1¾fl oz) white wine

1 tbsp olive oil

1 shallot, peeled and finely chopped

Juice of 1 lemon

2 ripe tomatoes

A handful of basil

1 tbsp chopped chervil

3 tsps capers

125ml (4½fl oz) olive oil

Salt and pepper

l Place the chicken breasts in a large zip-lock bag or bowl then add the rosemary sprigs, bay leaves, crushed garlic, white wine and tablespoon of olive oil. Mix well and marinate for 2 hours.

l For the sauce, add the chopped shallot and lemon juice to a bowl. 

l Dice the tomatoes then chop the basil and chervil. Mix in with the shallots then add the capers.

l Whisk in 125ml (4½fl oz) of oil with a fork then season to taste.

l Remove the chicken from the bag and dab off any liquid with a cloth.

l Barbecue the chicken for 5-6 minutes on each side or until fully cooked.


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