Bursting with flavour, these delicious recipes created by Kelly Gibney are the perfect summer meals.
Smokey BBQ chicken skewers
Makes 10 skewers
This moist and flavourful skewers are a guaranteed crowd pleaser. They are wonderful paired with your favourite summer salad and chilled Nautilus wines.
800-900 grams free-range chicken thighs – cut into bit sized pieces
½ cup Greek yoghurt
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 rounded teaspoon brown sugar
1 teaspoon dried oregano
Zest and juice of 1 lemon
½ teaspoon sea salt
Cracked black pepper
To serve: garlic aioli
Mix all the marinade ingredients together in a large bowl. Stir through the chicken pieces until evenly coated. Place in the fridge for at least 3 hours and up to 24 hours.
Slide chicken pieces on skewers (I prefer metal skewers). Three or four pieces per skewers should be a good serving.
Cook on the bbq until browned and cooked all the way through. Taste and add additional seasoning if needed.
Brown rice salad with kale, black olive, sundried tomatoes & toasted seeds
A filling, wholesome, tasty salad that is perfect for a shared meal. Feel free to your own favourite ingredients and make the recipe your own.
1 ½ cups brown rice
3 cups vegetable or chicken stock
5 large leaves kale – stems removed
1 cup pitted black olives – halved
½ cup diced sundried tomatoes
Large handful fresh parsley – roughly chopped
½ cup sunflower seeds
½ cup pumpkin seeds
½ teaspoon ground cumin powder
1 ½ tablespoons tamari or soy sauce
1 large ripe (but still firm) avocado – sliced or cubed
¼ cup good quality olive oil
3 tablespoons lemon juice
1 garlic clove – finely diced
1 teaspoon whole grain mustard
1 teaspoon brown sugar
Sea salt and cracked black pepper
Place all the dressing ingredients in a jar and shake vigorously until well mixed. Taste and season well.
Rinse the brown rice and place into a medium saucepan with the stock. Bring to a boil before simmering gently for 25-30 minutes (or until liquid is absorbed) with a lid slightly ajar. Remove from the heat. Place the lid on tight and leave to sit for 5 minutes. All to cool to room temperature or chill in the fridge for a few hours. It’s important not to put the dressing over hot rice as it will all be absorbed.
Finely dice the kale leaves and mix through the rice along with the sundried tomatoes, black olives and parsley. Drizzle with the dressing and stir through. Taste and add additional seasoning as desired.
Place the sunflower seeds and pumpkin seeds in a dry sauté pan. Gently toast, moving regularly, over a medium heat until lightly golden. Add the cumin and cook for a further minute. Remove from the heat and drizzle with tamari. Mix well and pour onto a plate. Leave to cool for at least 5 minutes.
Top the salad with the toasted seeds and avocado.
Leftover salad can be stored in an airtight container in the fridge for 2 days.
Roasted apricot Eton mess
This is an incredibly simple but utterly delicious dessert. It can be made in advance giving you more time to relax and enjoy summer entertaining. Substitute the apricots for roasted peaches or any stonefruit you enjoy. You’ll need 6 small glasses for serving.
8 ripe apricots
2 tablespoons honey for roasting
2 tablespoons lemon juice
400 grams mascarpone
2 tablespoons honey
1 teaspoon vanilla paste
12 small / medium store-bought meringues
Extra honey for drizzling
Preheat the oven to 150 degrees Celsius. Cut each apricot in half, remove the stone and slice the fruit into 8 wedges. Place in an oven proof dish, drizzle with the honey and lemon juice. Toss well. Cook for 25 minutes, tossing once during cooking. Place in the fridge to cool completely before assembling the dessert.
Mix together the mascarpone, honey and vanilla.
Place a layer of fruit into the bottom of each glass. Break 6 meringues into roughly 3 pieces and layer on top. Dollop generously with mascarpone. Repeat another layer of fruit, then meringue and a final layer of mascarpone. Drizzle with a little honey. Serve immediately or place in the fridge for up to 3 hours.