Delicate fish and seafood should stand in an acid-based marinade for no longer than 30 minutes. Any more than that means that the acid will begin to “cook” the fish, such as for seviche.
Freeze these savoury chops right in the marinade so they're ready and waiting to pop into the oven along with baking potatoes and squash wedges.
Whether eaten rewarmed in the microwave at school or enjoyed cold, these sandwiches make a great lunch. They're easy for preteens and teens to make on their own and younger cooks will feel grown-up mixing the filling and spreading it on the buns.
Tamarind is a pulp commonly used in Asian, South American and Middle Eastern cooking. A little hot water is all that's needed to soften the tamarind so that you can turn it into sauce. Reserve the remaining sauce for another use.
Serve these chops with a medley of grilled vegetables, such as mini sweet peppers, sliced fennel bulbs, corn on the cob, whole small onions, wedges of squash and flat green beans.
This selection from our "Lunch on the Green" menu in the September issue is perfect for a late summer lunch. Renowned Chef James Saunders arranges the skewers over the salad.
Extra marinade combined with a spoonful of mayonnaise makes an excellent dipping sauce for these skewers.
This glossy, spiced conserve is particularly good with creamy blue cheese and old Cheddar. It's also a mouthwatering topping for ice cream.
