Recipes from Chalet Anchorage

Due to popular demand, and many requests, we have published some of our recipes from our guests favourite dishes, and cakes.

This will be updated on a monthly basis according to the food that is currently in season.

So enjoy!  & dont forget if you would like any further assistance or advice with the recipes, please dont hesitate to contact Neil........

For further information regarding our Cookery School, and gastrononmic trips and experience, please see the webpage Cookery School

AUGUST 2010

CHICKEN SPIEDINI TUSCANA - Great recipe for the summer & BBQ's

 500g free range chicken thighs, skin and bones removed

·       40g extra virgin olive oil

·       1 small clove of garlic, crushed

·       40g unsalted butter melted

·       20g lemon juice

·       50g course breadcrumbs, such as panko honey crumb

·       20g continental parsley

·       Salt and freshly ground pepper

·       1tsp oregano

·       zest of two lemons

·       30g Parmesan cheese

·       2 medium green courgettes

Prepare the chicken by removing the skin and bones, I normally weigh the chicken after I have removed the bones and skin so allow extra weight for the waste. Cut the chicken thighs into 25 -30g pieces and set aside.

 

Mix the ingredients for the crust. Chop the parsley and oregano, keep it fairly course approximately the same size as the crumbs. Add the course breadcrumbs, lemon zest and grated Parmesan Cheese.

In a small saucepan melt the butter and olive oil. Once melted add the crushed garlic, lemon juice and seasoning.

 

Dip each piece of chicken into the melted butter the roll it in the crumb mixture. Use your hands to press the crumbs on firmly. Lay the chicken pieces on a lined baking tray and let them rest in the fridge for about 10 minutes.

 

While the chicken sets in the fridge wash the courgettes and slice them about 2mm thick using a sharp mandolin. Cut long ribbons.

Wrap each piece of crumbed chicken in a courgette ribbon and gently roll them in a spiral shape. Skewer four pieces of courgette wrapped chicken on each skewer. One skewer makes a good portion.

Light the barbecue, I like to use a coal barbecue but gas works just as well. Cook the spiedini over a cool barbecue, if you are planning to cook a few items then I would suggest that you cook the spiedini towards the end once the coals have cooled slightly. Turn them all the time to ensure a even golden brown colour and  that they cook all the way through.

 

Tip: Soak the kebab skewers, to prevent burning.



Quinoa Salad

 
200g Mixed Quinoa

2 tomatoes, cored and finely chopped into small cubes

1 Red onion, finely chopped

1 carrot chopped into small cubes

½  courgette chopped into small cubes

½ bunch of coriander

½ bunch of Italian parsley (flat leaf)

 

Cook the quinoa for 10 mins, then blanch in cold water, then allow to drain until dry. Delicately fold in the rest of the ingredients.

 

Dressing:

50ml Raspberry vinegar or red wine vinegar

salt

1 tspn honey

150 ml Walnut oil

20 ml sesame oil

 

Whisk together the vinegar with the salt, followed by the honey, then add the oils in a gradual stream

Tip: Always add the vinegar first when making dressings, then add the salt followed by the oil.