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The Kilkenny Observer Friday 24 June 2022
kilkennyobserver.ie
Food & Drink
Dine Me Come
With
Chicken souvlaki
Prep: 45 mins Cook: 40 mins plus at least 3 hrs marinating Serves: 4
with a little space underneath. Remove the chicken from the fridge, take one thigh and thread it over 2 skewers, so it has a skewer through either side. Thread another piece of chicken on top, leaving a slight gap between each piece; you should fit 6 thighs on each pair of skewers. Position the skewers on top of the roasting tin and set aside while you finish the pittas.
Marinate the chicken for these Greek-style spiced kebabs as long as possible to soak up all the flavour and make it really tender. Serve with warm bread, salad and tzatziki. Ingredients • 12 boneless, skinless chicken thighs For the marinade • 4 tbsp olive oil • 2 tsp dried oregano • 1 tsp dried mint • 1 tsp ground cumin • 1 tsp coriander • 1 tsp sweet paprika • ½ tsp ground cinnamon • zest and juice 1 lemon, plus 1 lemon cut into wedges to serve • 4 garlic cloves, crushed For the pitta wraps • 250g strong white bread flour • 7g sachet fast-action dried yeast • 1 tsp golden caster sugar • 2 tsp olive oil, plus a little for greasing For the tzatziki • ½ cucumber • 200g Greek yogurt • small bunch mint, finely chopped • 1 small garlic clove, crushed • juice ½ lemon To serve • 1 butter or round lettuce • 4 large tomatoes, seeds removed, chopped • 1 red onion, halved and thinly sliced You will need • 4 long metal skewers
Method STEP 1 Tip the chicken into a large bowl and add the marinade ingredients, along with 1 tsp salt and plenty of black pepper. Mix well, ensuring each thigh is well coated. Cover and chill for at least 3 hrs, or up to 48 hrs if you have time. STEP 2 A few hours before you want to eat, make the pitta. In a bowl, mix the flour, yeast, sugar and 1/ 2 tsp salt with your fingertips. Add 150ml lukewarm water and 2 tsp olive oil, and combine to a dough. Tip onto a work surface and knead for 8-10 mins (or use a tabletop mixer for 5 mins). Clean, then lightly oil your bowl, return the dough and cover loosely with
cling film. Leave to rise for 1 hr or until nearly doubled in size. STEP 3 Divide the dough into four equal pieces. Roll out to circles, as thin as you can. Cover with sheets of oiled cling film and leave to rise for 15-20 mins. STEP 4 To make the tzatziki, halve the cucumber lengthways and scoop out the seeds. Finely chop, then combine with the remaining ingredients, along with a pinch of salt. Chill until ready to serve. STEP 5 Heat the grill to its highest setting. Line a roasting tin with foil and find 4 metal skewers long enough to sit across the top
STEP 6 Heat a large frying pan (or two if you have them) over a mediumhigh heat and brush the breads with oil. Gently lift one into the pan. It should sizzle, and bubbles should appear on the surface after 1-2 mins. When the underside is golden, flip it and cook for another 2-3 mins. Continue until all the breads are cooked, wrapping them in foil as you go. Keep the bread warm in the bottom of the oven while you cook the chicken. Alternatively, cook on the barbecue for 5-8 mins, turning occasionally. STEP 7 Put the chicken under the hot grill and cook for 15-20 mins, brushing with oil and any juices from the bottom of the tin regularly, and turning halfway through cooking. Once cooked, remove from the oven and rest for 5 mins. STEP 8 Cut through each pair of skewers to make four kebabs and serve in the warm bread, with lettuce, tomato, red onion, lemon wedges and tzatziki.
Celebrate seasonal ingredients and bake this easy apple sponge cake. This Polish recipe uses soured cream for a moist sponge and a tot of rum. Ingredients • 4 apples • 1 lemon, juiced • 440g caster sugar • 4 eggs • 480g plain flour • 7g baking powder • 250g soured cream
• 50ml rum • 20g butter, melted, plus extra for the tin • 10g icing sugar Method STEP 1 Peel, deseed and cut the apples into eighths. Pour the lemon juice over the apples and sprinkle with a little caster sugar so that they do not darken. STEP 2 Heat the oven to 190C/fan 170C/gas 5. Beat the eggs with the remaining caster sugar in a mixer until you have a thick,
Prep: 5 mins plus cooling, no cook Serves: 1 Discover how to make iced coffee at home. With this simple recipe, you can get a cooling caffeine fix with no fuss. Try it with a shot of maple syrup. Ingredients • 200ml strong black coffee • 50ml milk • ice • maple syrup, optional Method STEP 1 Make a 200ml cup of black coffee following pack instructions, then allow the coffee to go completely cold. Pour into a blender with the milk along with 2 or 3 handfuls of ice and maple syrup, if using, then blend until smooth and foamy. STEP 2 Pour into a chilled tall glass and serve.
Easy iced tea Prep: 5 mins Plus infusing and chilling Serves: 6 Make up a jug of refreshing iced tea to serve on summer days. With a subtle tea flavour, oranges, lemons and mint, it’s an excellent alcohol-free party drink. Ingredients • 6 tea bags • 2 tbsp golden caster sugar • 1 tbsp runny honey , plus extra to serve • 2 lemons , 1 juiced, 1 sliced • 1 orange , sliced • small bunch mint , leaves picked • ice
Apple sour cream cake Prep: 20 mins Cook: 50 mins - 1 hr Serves: 8 to10
Iced coffee
pale, mousse-like mixture. Sift over the flour and baking powder, and fold it in followed by the soured cream, rum and butter. STEP 3 Butter the inside of a 23cm springform tin and arrange
the apples on the base. Spoon the batter on top and level it with a spatula. Put the cake in the oven and bake for 50 minutes-1 hour without opening the door. Cool the cake and then turn it out onto a plate, and sprinkle it with icing sugar to finish.
Method STEP 1 Put the tea bags, sugar, honey and 1.5 litres water in a large jug. Leave to infuse for 10 mins, then remove and discard the tea bags. Chill until ready to serve. STEP 2 Stir in the lemon juice, lemon slices, orange slices and mint leaves. Fill the jug with plenty of ice and stir again. STEP 3 Fill tall glasses with ice and pour over the iced tea, then serve with extra honey to taste.
