Recipes Archives Page 4 of 14 - Kitchen Garden Magazine

CHILLI BEAN BURRITOS

29th June 2017 Steve Ott Recipes

These Tex-Mex burritos are delicious, filled with beans, rice and plenty of hot chilli. SERVES 6 Preparation time: 20 minutes | Cooking time: 20 minutes FILLING • 1 tbsp olive oil • 1 small onion, finely chopped • 2 cloves garlic, minced • 1 medium green bell pepper, finely diced • 400g/14oz cooked pinto beans, black beans or kidney beans…

BBQ’D PIZZA WITH HOME-MADE TOMATO SAUCE

16th June 2017 Steve Ott Recipes

Create you own pizza straight on the BBQ, they are great for kids to help with choosing their own toppings too. MAKES4PIZZAS Preparation time: 1 hour | Cooking time: 20 minutes FOR THE DOUGH • 600g (21oz) strong white bread flour • 1 tsp fine sea salt • ½ tsp dried yeast • 1 tsp golden caster sugar • 1…

BBQ’D SWEET CHERRY

16th June 2017 Steve Ott Recipes

Nothing beats a home-grown tomato, right? Celebrate your harvest with these lovely BBQ’d cherry tomato skewers served on sour dough bread. MAKES 10-12 SKEWERS Preparation time: 10 minutes | Cooking time: 10 minutes • 400g/1lb of cherry tomatoes • 3 tbsp olive oil • 1 tsp Worcestershire sauce or dark soya sauce • 2 cloves of garlic, minced • Sea…

SUMMER ORZO SALAD WITH RED ONION

16th June 2017 Steve Ott Recipes

Mediterranean orzo pasta is great in salads, and this Greek-inspired salad is great served at your next BBQ. SERVES 6-8 Preparation time: 20 minutes | Cooking time: 10 minutes • 450g/1lb orzo pasta • 1 large cucumber, peeled and diced • 200g/7oz feta cheese, cubed • 200g/7oz black olives, sliced • 400g/14oz tomatoes, halved • 2 small red onions, finely…

LENTIL BURGER WITH RED ONION

3rd June 2017 Steve Ott Recipes

A delicious and light vegetarian burger,perfect for enjoying al fresco. It is really simple to make as you throw all the ingredients in a food processor. No chopping required! SERVES 8 | Preparation time: 30 minutes | Cooking time: 30 minutes • 125g/4.5oz red lentils • 1 large red onion • 1 egg • 1 tbsp tomato paste • 1…

Pea risotto with pancetta and Parmesan

2nd June 2017 Steve Ott Recipes

Treat yourself. This recipe derives from a classic Venetian dish, risi e bisi (‘rice and peas’), which was traditionally made to celebrate the feast of San Marco on April 25. Pea season starts somewhat later here, and it makes a lovely early-summer supper. Ingredients (serves two): 25g (1oz) butter 1 medium onion, peeled and chopped 1 clove garlic, peeled and…

GRILLED SALMON KEBABS WITH A CHILLI HERB DRESSING

31st May 2017 Steve Ott Recipes

These spicy and delicious salmon kebabs are the perfect fish dish for your summer BBQ party. SERVES 4 | Preparation time: 30 minutes | Cooking time: 10 minutes • 680g/1½lb skinless salmon fillet (preferably wild), cut into 1-inch pieces • 2 organic lemons, very thinly sliced into rounds • 1 red onion, cut into wedges • 3 tbsp coarsely chopped…

BBQ’D WHOLE AUBERGINE WITH SEASONAL HERBS

31st May 2017 Steve Ott Recipes

This is the best way I’ve found to serve aubergine. By barbecuing it, then removing the outer skin, it becomes rich and creamy. Top tip: Pour plenty of good olive oil over and lots of herbs for a wonderfully summery dish. MAKES 4 as a main, or 8 as aside | Preparation time: 15 minutes Cooking time: 30 minutes •…

South African Energy Bowl

16th May 2017 Steve Ott Recipes

This bowl of good-for-you foods is perfect for an energy-boosting light lunch or sharing snack. Chunks of South African Packham or William pears and Pink Lady apples, cooked quinoa, avocado, chunks of Red Leicester cheese and a few whole almonds. Preparation: 10 minutes | Cooking: 15 minutes | Serves: 4 100g red and white quinoa (or just use white) Pinch…

SWEET PICKLED CUCUMBER

11th May 2017 Steve Ott Recipes

Sweet pickling your harvested cucumbers is so easy it’s a joy! You can also use them the very same day, and they are perfect on barbecued burgers or hot dogs. SERVES 6 Preparation time: 20 minutes | Cooking time: 5 minutes • 1 cucumber • 100ml/3½fl oz wine vinegar • 100ml/3½fl oz water • 50g/2oz sugar • 1 tsp salt…

CUCUMBER GAZPACHO

10th May 2017 Steve Ott Recipes

A cool soup on a hot summer afternoon is not only soothing but also rather healthy! Add as much Tabasco as you can handle… SERVES 2 | Preparation time: 15 minutes • 1 cucumber, halved lengthways, de-seeded and roughly chopped • 1 yellow or green pepper, de-seeded and roughly chopped • 2 garlic cloves, crushed • 1 small bunch of…

Roasted rhubarb with mascarpone

4th May 2017 Steve Ott Recipes

Rhubarb and mascarpone is a marriage made in a heaven where calories don’t count. This is a recipe to showcase the sweetest early stalks. Ingredients (serves two) 350g (12oz) young rhubarb, trimmed and cut into 4cm (1½in) lengths 3 tbsp orange juice 1 tbsp sherry 4 tbsp soft brown sugar 125g (4½oz) mascarpone 1. Put the rhubarb into an ovenproof…

SPIRALISED COURGETTE PUTTANESCA

1st May 2017 Steve Ott Recipes

A little modern take on the classic Italian pasta puttanesca, omitting the pasta and replacing it with spiralised courgettes. If you don’t have a spiraliser, you can cut ribbons instead using a peeler. SERVES 2 Preparation time: 25 minutes | Cooking time: 15 minutes • 3 courgettes, spiralised or cut into ribbons • 4 anchovies • 1 can of tuna,…

COURGETTE FALAFEL

30th April 2017 Steve Ott Recipes

Tasty and vibrant falafel with added courgette for those extra vitamins! Great served hot or cold with pitta and salad. SERVES 4 Preparation time: 35 minutes | Cooking time: 20 minutes • 1 small/medium courgette (roughly 150g/5oz) • 2 x 400g tins chickpeas, drained and rinsed • 3 tbsp plain flour • 2 garlic cloves, crushed • ½ tsp cumin…