Cooking with Phil Vickery - Picnic Recipes
Grilled Chicken Fajitas
Serves: 4 persons
- 4 skinless, boneless chicken breasts or thighs (about 100g each) any fat removed and cut into thin strips
- 1 tsp smoked paprika
- 1 tsp Cajun spice mix
- 2 tsp rapeseed oil
- 2 small red onions, halved and thinly sliced
- 1 large yellow or orange pepper, deseeded and cut into strips
- 4 small multi grain or wholemeal tortillas
For the salsa:
- 2 ripe tomatoes
- 1 spring onion, trimmed
- 1 small fresh red chilli, deseeded
- Small bunch of fresh coriander, leaves only
- 1-2 tsp lemon juice
1. Put the chicken into a small polythene food bag with the spices and shake to coat all over.
2. Heat the oil in a frying pan, add the chicken strips and sauté over a medium heat for 5 minutes, stirring occasionally.
3. Add the red onions and peppers and sauté for a further 5 minutes until the chicken is cooked through, stirring occasionally.
4. Meanwhile, to make the salsa, wash and finely chop the tomatoes, spring onion, red chilli and coriander leaves, then mix together with the lemon juice to taste in a small bowl.
5. Wrap the tortillas in clingfilm and warm in the microwave for about 1 minute until soft and piping hot.
6. Divide the warm chicken fajita mix between the wraps and then spoon over a little salsa.
7. Roll up each tortilla and cut in half, then serve with any remaining salsa spooned alongside.
Without the skin on, chicken is a lean source of protein and the darker leg meat is rich in minerals such as iron, selenium and zinc.
One of the hardest things to replicate gluten free. This is a nice recipe which works well.
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Serves: Makes 12
- 300g gluten free flour
- 4 tsp baking powder
- 2 tsp xanthan gum
- pinch of salt
- 100g unsalted butter
- 2 medium eggs
- 100-125ml milk
- 1 egg, beaten, for egg wash
- strawberry jam
- clotted cream
- 1 tbsp castor sugar
1. Pre heat the oven to 220°C, Gas Mark 7.
2. Sift all the dry ingredients into a large bowl. Lightly rub the butter into the flour mix.
3. Beat the eggs and the milk together and add to the centre of the dry ingredients.
4. Mix to a REALLY soft dough. Turn out onto a floured surface; press out with the palm of your hand, to about 2cm thick, and then cut rounds using a 6cm cutter.
5. Gently place onto a lightly greased baking tray and then brush with a little beaten egg.
6. Bake until well risen and golden brown, about 10 minutes.
7. Remove from the oven and cool, but eat the scones nice and fresh. Slice and spread with jam and cream.
I was very lucky some years ago to make 4 films in Israel. The food, country and people were truly amazing. I Cooked all over from the Dead Sea to the Judean hills to Jaffa, home of the famous orange. In Jaffa we tasted 3 very different homous offerings all delicious at the Ali Karavan restaurant, that’s all they sell. It was not until I tasted the real deal that I realised how far off the mark we are here in the UK. Here is my version of what I learnt in Israel, oh a serve warm, as they say taste the difference.
Preparation time: 15 minutes
Cooking time: 20-30 minutes
Serves: 4 persons
- 350g dried chickpeas
- 4 tsp baking soda
- 4-6 tbsp tahini
- 6 garlic cloves, finely pasted
- dash olive oil
- lemon juice from 1 large lemon
1. The day before you want to cook, wash the chickpeas well then cover with cold water and add 2 tsp baking soda and mix well.
2. Pop into the fridge and leave overnight.
3. Next day rinse well and place into a saucepan and add the remaining 2 tsp baking soda, mix well and cover with water by 2-3cm.
4. Bring to the boil, skim well and reduce the heat, then simmer for 20-30 minutes or until the peas are cooked, soft but not falling apart.
5. When cooked drain well but keep the cooking liquor.
6. Place the tahini, ¾ of the cooked chickpeas and garlic into a food processor and blitz on full speed for 2 minutes. You may need to add a little cooking liquor to loosen the mix slightly.
7. Spoon into a bowl and add salt, pepper and lemon juice and mix well.
8. Taste and adjust if needed, this is all about personal taste, I like lots of garlic and tahini.
9. Serve warm with a swirl or extra room temperature tahini, a few of the warm whole peas.
10. I also like to sprinkle with lots of chopped fresh parsley or coriander, even and sprinkling of chopped spring onions and a few slices of green chilli. Sometimes a little thick yoghurt also is a nice addition.
Sweet Ricotta Doughnuts
These are fabulous little morsels; just make sure the oil is hot enough and the inside will be fluffy and light. The recipe makes about 30 to allow 4 servings of six little bites. Double up if you need to make more.
Preparation time: 10 minutes plus 30 minutes to drain the ricotta
Cooking time: 25 minutes
Serves: 4 persons (makes about 30 bite sized doughnut balls)
- 250g ricotta
- 1 egg, beaten
- 1 yolk
- 45g brown rice flour blend see recipe
- 1tsp castor sugar
- 1tsp level GF baking powder
- 1/8th level tsp xanthan gum
- finely grated zest 1 lemon
- pinch of cinnamon, optional
1. Drain the ricotta, turn into a colander and leave to drain until dry, about 30 minutes or best overnight.
2. Place the eggs into a bowl, add the flour, sugar, baking powder, xanthan gum and lemon zest, and then mix really well.
3. Add the cheese and again mix well.
4. Using a piping bag (with no nozzle) pipe small balls into hot oil; 180⁰C.
5. Cook a small batch at a time and swirling with a spoon so you get an even colour until nice and golden: About 3 minutes.
6. Drain well on kitchen paper and sprinkle with fine sugar or icing sugar and cinnamon if you like.
7. Serve hot and fresh straight away.
If you pipe the dough into a straight line and use a large star nozzle, the result is like churros, sprinkled with sugar and to serve with a chocolate dip.
Copyright Phil Vickery, May 2018
'Cooking with Phil Vickery - Picnic Recipes'