FOOD
notes
Grilled Salmon Skewers with Gremolata
Summery succulence in no time at all Preparation time: 10 minutes Cooking time: 5 minutes ■ 1 bunch flat leaf parsley ■ 1 clove garlic ■ 1 lemon, for zesting ■ ■ ■ ■
700g (1½lb) salmon fillet 4 barbecue skewers 2 tbsp rapeseed oil Salt and pepper
1. Make the gremolata: wash and pat the parsley dry. Tear off the leaves and chop finely. Chop the clove of garlic, then use a lemon zester to remove about 1 tsp lemon zest. Combine all the ingredients and season to taste with salt and black pepper. You can mix the
ingredients together with a pestle and mortar or just use the back of a spoon. 2. Rinse the salmon with cold water and pat dry. Cut into large cubes and place on skewers, then brush with oil and season to taste. 3. Barbecue for approximately 3-4 minutes, turning, before drizzling over the gremolata, or serving as a side dip. TOP TIP If you use wooden skewers, soak them for at least 30 minutes in cold water so that they don’t burn during cooking
Serves 4
2 skewers 385 cals
Fat 21g
Sat fat 9g
© www.seafoodfromnorway.co.uk
Kiev Beefburgers
TOP TIP Freeze any left-over garlic butter for up to two months and use on lamb and beef joints, or steaks
Another twist on a barbecue favourite Preparation time: 15 minutes Cooking time: 20 minutes ■ 75g (3oz) salted butter, softened ■ 2 garlic cloves, peeled and finely chopped or crushed ■ 1-2 tbsp freshly chopped flat-leaf parsley or chives ■ 450g (1lb) lean beef mince ■ Freshly milled black pepper ■ 1 small courgette, coarsely grated
Serves 4
Per burger 291 cals
Fat 20g
Sat fat 12g
1. To prepare the garlic butter, mix all the ingredients together in a small bowl. Mould into a cylinder shape, the diameter of a two pence
coin. Wrap in foil and freeze for up to 2 hours. 2. In a large bowl, mix the beef, pepper and courgette. Using slightly damp hands, shape into eight 9cm (3½in) burgers. Cut the butter into four 1cm (½in) thick discs, putting a disc in the centre of four burgers. Position the remaining burgers on top and mould into larger burgers, with the butter hidden in the centre. Cover and chill for 20 minutes. 3. Cook the burgers on a prepared barbecue (or preheated moderate grill) for 6-8 minutes on each side, until cooked and any meat juices run clear. 4. Serve in buns or with flatbreads, a crisp green salad and relishes.
© www.simplybeefandlamb.co.uk/battle YOURS
EVERY FORTNIGHT
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