Summer Treats To Eat

Starter: Smoky BBQ Chicken Wings

• Serves: 4
• Prep Time: 1hrs 45 mins
• Cooking Time: 0hrs 25 mins

Ingredients

• 1 Lime - zest and juice
• 1 tbsp Clear Honey
• 1 tbsp Dark Brown Sugar
• 1 tsp Cayenne Pepper
• 1 tsp Ground Ginger
• 8 Tablespoons Jack Daniel’s Barbecue Sauce
• 12 Large Chicken Wings
• 1 Bottle Jack Daniel’s Barbecue Sauce

Method

1. Combine the lime juice, zest, sugar, honey, cayenne, ginger and Jack Daniel’s Smokey Barbecue Sauce in a large bowl and stir.
2. Add the wings and coat thoroughly, cover the bowl and chill in the fridge for about two hours.
3. Place on a rack/tray and roast at 200ºC/400ºF/Gas 6 for 25 minutes or barbecue until cooked through and nicely browned. Turning a couple of times to cook evenly.
4. Serve wings hot or alternatively wait until the wings have cooled and refrigerate and eat within 24hrs.
5. For the dipping Sauce: Pour half a bottle of your favourite Jack Daniel’s Barbecue sauce into a pan and cook gently for around ten minutes until the sauce reduces down. Serve warm.

Main Course: BBQ Salmon with Herbs

• Serves: 4
• Prep Time: 0hrs 25 mins
• Cooking Time: 0hrs 15 mins

Ingredients

• 60 ml olive oil
• 1 tbsp. Dried Parsley
• 1 tbsp. Dried Thyme
• 1 tbsp. Dried Rosemary
• 1 Garlic Clove, crushed
• 1 juice of lemon
• 4 Salmon Steaks

Method

1. Mix together all the ingredients in a bowl and blend well.
2. Place the salmon steaks in a shallow dish then pour the marinade over the top of the fish. Turn the fish several times to thoroughly coat. Cover and refrigerate for 30 minutes.
3. Grill the fish over medium hot coals for 4-5 minutes on each side, basting with any remaining marinade. Serve hot.

Dessert: Summer Pudding

• Serves: 6
• Prep Time: 0hrs 15 mins
• Cooking Time: 0hrs 0 mins

Ingredients

• 1lb Fresh Summer Berries
• 8 Medium Sliced White Bread
• 5 Tbsp Creme de Cassis

Method

1. Mix together the Summer berries (raspberries, strawberries, blackberries, blackcurrants, redcurrants) and Creme de Cassis (blackcurrant cordial will do) and leave for 5-10 mins. Alternatively you can use frozen fruit.
2. Line a 1.4 litre pudding basin with cling film and leaving an overhang. Cut a circle of bread to fit the base, then quarter the rest remembering to take off the crusts.
3. Drain the juices from the soaked fruit into a bowl and dip the bread in until soaked.
4. Layer up the fruit and bread, pour over the remaining juices and cover with the overhanging cling film - weigh down with a small plate and a couple of cans.
5. Chill in the fridge for an hour or until ready to eat. Serve with clotted cream.

A real summer treat!