Summer recipes from Booths perfect for those lockdown feasts in your garden
Chicken satay with Asian slaw
Serves 4
Ingredients
For the salad
150g shredded carrot
50g thinly sliced green cabbage
1/2 thinly sliced red onion
50g thinly sliced red pepper
50g shredded mange tout
50g sliced spring onions
1 large sprig chopped coriander
Sea salt and pepper to taste
For the dressing
1 tbsp extra virgin olive oil
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp cider vinegar
1 clove crushed garlic
1 tsp crushed ginger
1 lime (juice and zest)
1 tsp soft brown sugar
For the chicken satay
8 chicken thighs
1 tbsp veg oil
200ml coconut milk
1 lime (juice and zest)
2 crushed cloves garlic
3 tbsp peanut butter
1 tbsp soy sauce
1 tbsp honey
1 tbsp madras curry
Method
Mix together the coconut milk, lime juice and zest, grated garlic, smooth peanut butter, soy sauce, honey and madras powder until smooth. Keep a small dish of this sauce as a dipping sauce for later
Cut the chicken thighs in half and place in the remaining satay sauce to marinate for 2 hours. Thread the chicken onto 4 kebab skewers, brush with a little oil and either char grill on a barbecue or grill in the oven for 6 mins each side until cooked through.
Prep all the washed vegetables and place into a large bowl. Mix together all the dressing ingredients in a small container, a clean jam jar works well. place the lid on and shake
Dress the salad and season to taste with salt and pepper. Serve with the chicken and a pot of the dipping sauce.
Chef tip
For a twist try changing the chicken for king prawns. For vegetarians, even sized pieces of peppers, courgettes, mushrooms and aubergine work well
Try this summer strawberry cheesecake recipe from Bake Off’s Steph Blackwell from Chester
Jewelled couscous
Serves 4
Ingredients
For the salad
100g cous cous
1/2 finely diced red onion
2 spring onions finely sliced
50g finely diced red pepper
50g diced dried apricots
50g toasted pine nuts
25g sultanas
2 lemons (juice and zest)
2 tbsp olive oil
1 tsp chilli flakes
1 tsp crushed cumin seeds
1 tsp crushed coriander seeds
1 tsp turmeric
1 tbsp chopped coriander
200ml boiling water
Salt and pepper to taste
For the yoghurt dip
50g pomegranate seeds
1 tbsp chopped mint
1 clove crushed garlic
100ml Greek yoghurt
Sea salt and pepper to taste
Method
Place the couscous, crushed cumin, crushed coriander and turmeric in a large bowl and top with the boiling water. Cover with cling film and steam for 2 minutes.
Fork the couscous to make it light and fluffy. Add the other salad ingredients and mix well. Season with salt and pepper to taste
Prepare the yoghurt dip by mixing all the dip ingredients in a small bowl and stir. Serve the salad with a sprinkle of pomegranate seeds and more chopped coriander and the yoghurt dip.
Chef tip
A great salad to serve with a lamb tagine or a full roast chicken coated in your favourite spices
Nectarine galette
Serves 4
Ingredients
For the galette
200g plain flour
25g caster sugar
¼ tsp salt
100g butter, chilled and cubed
1 egg
5 nectarines, stoned and thinly sliced
75g demerara sugar
2 tsp cornflour
1 tsp vanilla extract
1 tsp fresh thyme leaves
A little flour to dust
1 egg, beaten
1 tbsp demerara sugar
For the honey and thyme cream
200g mascarpone
2 tbsp honey
2 tsp fresh thyme leaves
Method
To make the galette pastry, place the flour, caster sugar and salt into a bowl. Stir to combine. Add the chilled butter and rub into the flour using your fingertips until the mix resembles fine breadcrumbs.
Add one egg and stir to combine using a fork. Use your hands to bring the mix together and roll into a ball. Wrap and chill in the fridge for 1 hour.
Meanwhile, mix the sliced nectarines, demerara sugar, cornflour, vanilla and thyme in a bowl.
Pre-heat the oven to 180°C (fan) / 200°C / 400°F / gas mark 6.
Once the pastry has chilled, lightly dust a surface with flour and roll the pastry into a circle approximately the thickness of a pound coin. Place the pastry circle on a baking tray lined with baking paper. Spoon the nectarine mix onto the pastry circle leaving a 1.5-inch border around the edge.
Fold the border edge slightly over the fruit filling, pushing down gently to seal. Brush the pastry edge with the beaten egg and scatter over the demerara sugar.
Bake in a pre-heated oven for 35 minutes or until the pastry is golden brown.
To make the honey and thyme cream, place all of the ingredients into a bowl and stir well.
Serve the galette warm with a generous dollop of honey and thyme cream.
Sour cherry rum cooler
Serves 2
Shaker ingredients
70ml rum
2 lemons, juiced
4 tsp cherry jam
1 egg white
A few of cubes of ice
Garnish ingredients
1 sprig of mint to garnish
Method
Add all ingredients into cocktail shaker or large jam jar and shake for 30 seconds. Fill two glasses with ice and pour the shaker of cocktail over the ice. Garnish with a sprig of mint and serve.
Chef tip
Keep your large jam jars and use them as a cocktail shaker
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