SCALLOP KEBABS

Scallops (about 6 -7 per skewer)

Bacon rashers cut in half lengthways

Fresh basil leaves

METHOD

Place one end of the bacon onto the skewer.

Place a scallop and basil leaf next.

Fold the bacon rasher up and onto the skewer again. Continue in this way, alternating between bacon, scallop and basil leaf until skewer if filled.

Brush lightly with oil and place under medium to hot griller.

Cook until bacon is crispy, turn

Serve on a bed of rice and cover lightly with hollandaise sauce.

THAI STYLE BBQ CHICKEN WITH SWEET CHILLI SAUCE

Chicken thighs, bone out, skin off

1 bunch coriander

1 teaspoon of sambal oelek, or chilli paste

juice of 1 lemon

2 cloves of garlic

1 teaspoon of salt

1 teaspoon of castor sugar

olive oil

2 tablespoons sweet chilli sauce

lemon wedge

METHOD

Place the chilli paste, garlic, sugar, coriander, lemon juice, salt, and olive oil into a food processor and process to a fine marinade.

2.combine the marinade to the chicken and marinate overnight.

On a hot griddle cook the thighs until tender place on a hot plate with a lemon wedge and salad, and drizzle sweet chilli sauce around the chicken pieces.

LEMON TART

PASTRY

125 gm plain flour

pinch of salt

2 tablespoons caster sugar

100 gm butter (chilled)

1 egg yolk

1 teaspoon lemon juice

FILLING

75 gm unsalted butter

75 gm caster sugar

100 gm ground almonds

2 egg yolks

finely grated rind and juice of 1 large lemon

3 egg whites

This tart has a sharp and tangy flavour which is excellent served either warm as a dessert of cold as a patisserie with coffee.

The pastry base is extra rich and sweet, more like a biscuit crust than a pastry and because of its richness makes it difficult to work with.

PASTRY

Sift the flour and salt into a bowl and stir in the sugar.

Cut the butter into the flour in small pieces then rub lightly with the finger tips.

Mix the egg yolks and lemon juice together then stir into the flour mix until the mix draws together.

Cover and chill for 3o minutes in the fridge. roll out the dough on a floured surface and use to line a loose bottomed fluted 20 cm /8 inch flan tin.

Prick the base of the dough in several places with a fork, then line with greaseproof paper and fill with rice.

Bake the pastry case "Blind" in a preheated oven (190 C or 375 F) for 10 mins, then remove paper and rice.

Lightly brush the pastry with a little beaten egg white and return to the oven and bake for a further 10 mins.

Set aside and allow to cool

FILLING

Put the butter and sugar in a bowl and beat together until light and fluffy.

Beat in the almonds, egg yolks, lemon rind and lemon juice until evenly mixed.

In a separate bowl, whisk the egg whites until stiff and standing in peaks.

Fold the egg whites gently into the lemon mixture, then spoon into the pastry case.

Bake in the oven at 160C or 325 F for 15 to 20 mins or until a skewer inserted in the centre comes out clean.

Remove from the oven and allow to cool slightly and dust with icing sugar before serving.

If serving warm this is delicious served with a sauce anglaise.

SAUCE ANGLAISE

1 litre of milk

few drops of vanilla essence

125 gm sugar

9 egg yolks

METHOD

Place milk and vanilla in a pan and bring to boil

place sugar and egg yolks in a bowl and whisk together.

when milk has boiled whisk the sugar and egg yolk mixture into the milk quickly and thoroughly.

return the mixture to the pan and heat GENTLY stirring with a wooden spoon until it thickens and coats the back of the spoon.

DO NOT ALLOW TO RE BOIL as sauce will curdle.

Strain and serve