Summer Food
Summer food should sing of vibrant colours and the freshest of flavours. British produce is at it’s best and seasonal vegetables like asparagus, beetroot, tomatoes, courgettes, runner beans and asparagus offer a delicious change from winter and early spring offerings. The sweetest of strawberries have made an appearance, gooseberries, cherries and in my own garden there’s an enormous harvest of rhubarb to be cooked up. Although herbs are available in the supermarkets all year round, my own home grown herbs are lush and plentiful.
As the weather gets warmer I’m drawn to lighter food, usually with ingredients that can be brought together with the minimum of fuss but still deliver great flavours. Sunshine food at it’s best and hopefully to be enjoyed with some al fresco dining.
A whole chicken or fish, a tray of lamb chops or large steaks for slicing and sharing make for an easy meal and if marinated in advance with summer herbs will add lots of extra punchy summery flavours.
Chicken
Over the summer months I usually cook a marinated chicken at least once a week and make the most of summer vegetable and salads by varying the flavours and sides each time.
This chicken with stuffed tomatoes is full of flavour and is delicious served with bread and a green salad.
Start the day before by marinating the chicken in some really flavorsome herbs.
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| 4 People |
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A delicious roast chicken served with stuffed tomatoes brings all the flavours of summer to the table. The chicken and the tomatoes both cook at the same oven temperature. Pop the chicken in the oven to start and add the tomatoes about 15 - 30 minutes before the chicken is cooked. This will allow time for the chicken to rest before serving. Serve with some crusty bread and a green salad.
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- 1 large 1.5 - 2kg Chicken
- 100 ml rapeseed or olive oil
- juice of 1 lemon
- 3 tbsp mixed herbs, parsley, thyme, rosemary or basil finely chopped.
- 2 cloves garlic
- freshly ground black pepper
- 4 large tomatoes
- 3-4 tbsp olive oil
- 2-3 cloves of garlic cloves - crushed
- 1 red onion -finely chopped
- 100 g long grain rice
- 200 ml chicken or vegetable stock
- 1 tbsp mint finely chopped
- 1 tbsp parsley finely chopped
- 1 tbsp basil finely chopped
- 125 g Feta cheese Parmesan will also work well
- Begin the day before. Mix the marinade ingredients together. Place the chicken in a suitable container or a plastic bag. Pour over the marinade ingredients and rub over the chicken to ensure it is well coated.
- Refrigerate until ready to cook. Cooking Instructions. Pre heat an oven 200C/180C fan/gas mark 6. Cook at 25 minutes per 500g plus an extra 25 minutes. When ready to cook, place the chicken on a roasting tin. Season with salt and roast as per the instructions.
- Slice the top off the tomatoes and set aside. Scoop out the seeds along with the pulp and chop. Sprinkle the inside of the tomatoes with sea salt and a pinch of sugar. Place in an oven proof dish and set aside.
- Heat the oil in a medium sized pan, add the onion and garlic and cook for 1 minute, Add the pulp and seeds from the tomatoes and continue cooking until the liquid has reduced. Add the rice, stock and season with salt. Part cook for approximately 10 minutes and add the herbs.
- Spoon the rice mixture into the tomatoes, sprinkle over the Feta and place the lids on top. Try not to overfill the tomatoes as the rice will continue to expand during cooking. Bake for 30 minutes or until tender and the rice is fully cooked.
Recipe of the Week
I’m entering this recipe in the Recipe of the Week blog challenge by Emily Leary at A Mummy Too.