This is a Premium feature
Need an alfresco meal but not BBQ(15 Posts)
Ok ok I know I can eat anything outside, but we've some foodie friends coming to stay next week and I'd like to feed them something summery but not bbq.
I also need it to be quick and easy as I've got kids to pick up, airport run to do etc.... so either something I can do the day before (does such a thing exist as a summery chicken stew?), or something that's easy to put together.... or events that can be prepped beforehand and thrown together?
Why not do a picnic type meal?
Quiche, sausage rolls, big pasta salad, ham, potato salad, cheeseboard, nice bread..... Oooh, I'm getting a bit hungry!
All can be made the day before and kept in the fridge.
Oooh, or there's a nice meal I think Nigella (or Delia?) does. Google 'chicken thighs, chorizo, orange' and it'll come up.
Basically, bung chicken thighs, halved new potatoes, red onion and chunks of chorizo in a roasting tin. Grate over orange zest and squeeze the orange over it. Add oregano. Roast till cooked, and serve with rocket and chunky bread.
Can prep most of this then just cook the chicken quickly before serving. I did this instead of a bbq one weekday evening for a girly night and it went down a treat!
I’d do a picnic type meal with a picnic loaf, chicken drumsticks, olives, cheeseboard, salads etc.
Side of hot smoked salmon, potato salad (make the day before), maybe a tomato salad and some leaves. A quiche too if you feel like it? Easy.
We had a pasta meal outside last weekend. It felt like eating out in Italy.
Any pasta dish would work. We had this one: www.google.co.uk/amp/s/amp.theguardian.com/food/2019/jul/02/nigel-slater-clams-broad-beans-and-fettuccine-recipe
I think you can't beat a homemade quiche with Jersey royals and salad. I hate cold quiche but you can't beat a lovely fresh one warm from the oven, and you can make the pastry case in advance (or buy one!). Quiche fillings can be v foodie too - salmon and asparagus, crab and samphire, roasted veg and gooats cheese...
Alternatively I think Spanish tapas is lovely. You could make tortilla, empanadas, have some lovely seafood, patatas bravas and good bread with olive oil and vinegar.
Can I come?!
A load of pulled pork, some apple sauce and home made coleslaw, build your own buns. A cheeseboard, potato salad, and a colourful tomato and pepper platter. This is what I did for a client at the weekend for 70 guests.
Buy smoked salmon fillets then make new potato salad with spring onions and a green salad possibly a cous cous salad as well. Lots of summery puds to follow.
From Good Food years ago for an al fresco menu and very regularly used in our house: Feta chicken
Recipe called for skin-on part boned chicken breasts - we've used oyster thighs as an alternative, so depending on portion sizes you want, or the ability to pile on a platter and allow people more if they want, or single served plates....
For 1 breast, pull up skin and scatter 1 teaspoon (a decent large pinch) of thyme leaves over the chicken and push in 100g of feta cheese (I usually have it in a block still but crumbled is fine).
Season over the top with salt and pepper (I like lemon pepper), a drizzle of olive oil.
Roast for about 40 minutes - slightly less for thighs.
Recipe was fresh tagliatelle, served with sliced black olives and steamed French beans mixed through, and dressed with some olive oil and a bit of wine vinegar - I think.
We generally serve with roast potatoes (winter) or I do roasted baby potatoes, halved, and sitting in a Ziploc bag with some olive oil, minced garlic, S&P, (chopped rosemary if I get adventurous) ahead of time (allows marinating) and throw the bag into a hot roasting tray for about 40 minutes.
I either do diced roasted mediteranean veggies (same size dice of red onions, peppers, courgette, and whole cloves garlic, halved cherry tomatoes, - season with olive oil, salt, pepper, slug balsamic vinegar and some suitable med type herbage - dried or fresh are both fine) or steamed French beans as my veg usually.
It also works nicely cold with a salad.
Meant to add chick can be prepped ahead (but really is the work of moments, as Nigella might say!), and I usually do the veggies ahead of time too and store in a large Ziploc bag - 24 hours ahead is fine.
roast chicken - cooked at home or off the hot deli counter if really short on time.
This is a lovely, easy tray bake. No foodie can object to a Tom kerridge recipe!
Join the discussion
Please login first.