WHETHER you’re cranking up the barbecue, packing a picnic or prepping a midweek meal, you can pack a big flavour punch with only a small cost.
These shortcuts to summer eating, each full of products that will make family meals a treat, are a saviour for the busy school holidays.
ShutterstockOur shortcuts to summer eating are a saviour for the busy school holidays[/caption]
Recipes from recipes.lidl.co.uk. Cost per serving based on proportion of ingredients used to make the dish. Prices correct at time of going to press.
Smoky chicken shawarma kebabs – 90p per portion
(Makes eight)
SuppliedThe summers best BBQ’s will be loaded up with these smoky, juicy shawarma chicken kebabs[/caption]
STEP away from the burger buns!
The hottest barbecues this summer will be loaded up with these smoky, juicy shawarma chicken thighs.
Shredded and stuffed into warm, grilled pittas with creamy houmous, garlicky yoghurt and fresh salad leaves, they are perfect for passing around.
YOU NEED:
For the chicken:
1kg chicken thigh fillets1 tsp garlic granules2 tsp ground cumin2 tsp smoked paprika½ tsp each of ground cinnamon, turmeric and chilli flakes2 tbsp olive oilJuice of half a lemon
For the pittas:
125g Greek yoghurt1 garlic cloveJuice of half a lemon8 pitta breads200g houmousMixed leaf saladChilli sauce (optional)
METHOD:
Put the chicken thighs in a large bowl.
Mix together all the remaining chicken ingredients then add to the bowl.
Stir well to coat the chicken and leave to marinate for a minimum of two hours, ideally overnight.
Heat a barbecue to hot then barbecue the chicken thighs for 16 to 18 minutes, turning occasionally, until the meat is fully cooked through.
Alternatively, you can cook them in a hot griddle pan on the hob.
When done, remove to a board to rest for five minutes.
Whisk together the Greek yoghurt, garlic and lemon juice. Season with black pepper.
Warm the pittas on the barbecue, or in the toaster, and split open.
Spread with houmous and add a handful of crunchy salad leaves.
Use two forks to shred the chicken into chunky strips, then pile this into the pittas and drizzle with the yoghurt sauce.
Finish with chilli sauce, if you like a bit of kick.
Veg-packed crustless quiche – 40p per portion
(Serves six)
SuppliedThis veg-packed crustless quiche recipe is healthy and adaptable[/caption]
LOOKING for a low-carb picnic option?
This veg-packed crustless quiche recipe makes these little snacks without any pastry.
The recipe is adaptable, too.
Try with butternut squash, bacon and feta, or with broccoli and basil pesto, at recipes.lidl.co.uk.
YOU NEED:
3 eggs120ml double cream100ml whole milk1 tbsp cornflour1½ tbsp red pepper pesto50g mozzarella80g roasted peppers, drained of oil and diced into 1cm cubes
METHOD:
Preheat the oven to 180C/160C fan/gas mark 4 and grease a six-hole muffin tin.
Beat together the eggs, cream, milk, cornflour and red pesto, until smooth.
Stir through the mozzarella.
Divide the red pepper pieces between holes in the muffin tin and pour in the egg mixture.
Bake the quiches for 15 to 18 minutes, until golden and just set.
Leave them to cool completely in their tins before sliding out and chilling until ready to serve.
Crispy Barbecued Lettuce & Creamy Caesar Dressing – 60p per portion
(Serves eight)
LidlSearing the lettuce on the barbecue grill shares the edge a little while softening the centres[/caption]
WHO said lettuce was an ingredient best served cold?
Toss halved Little Gem lettuces straight on to a hot barbecue grill to sear – the frilly edge of the leaves char a little, while the centres soften slightly – then toss with barbecued sourdough, parmesan shavings and a creamy, salty Caesar dressing.
YOU NEED:
1 medium egg yolk1 garlic clove2 tsp Dijon mustard25g drained anchoviesJuice of 1 lemon75ml extra virgin olive oil6 Little Gem lettuces2 tbsp olive oil125g sourdough baguette25g Parmesan shavings
METHOD: To make a dressing, put the egg yolk, crushed garlic, Dijon mustard, anchovies and lemon juice in a mini food processor and blitz until smooth.
Slowly add the extra virgin olive oil, continuing to blitz until you have a creamy dressing.
Halve the lettuces and put in a bowl and toss with the olive oil.
Griddle the lettuce on a hot barbecue or griddle pan for five to six minutes, turning once, until smoky, lightly charred and starting to wilt.
Meanwhile, slice the sourdough baguette and brush the slices with a little oil. Barbecue or griddle for two to three minutes, turning once, until toasted.
Transfer the lettuce to a serving dish. Drizzle over the dressing and toss.
Tuck in the toasted baguette and scatter with parmesan shavings to serve.