Hydrangeas, Hot Chicks, and Old Favourites – Easy Chicken for the barbecue, Cheesy Garlic Bread, Marinated Red and Yellow Bell Peppers, Sandi’s Oriental Cabbage Salad

Hydrangeas are blooming in cotton-candy pink and lacy blue. My pecan tree is shedding its flowers, and my garden is swarming with bees, dragonflies, and frogs. It’s the old summer magic, and there’s no time to waste experimenting with new menus, which suits me just fine.

Last night, the Queen of Tarts dazzled once again with her famous Pavlova, and I was reminded to dust off my recipe file and pull out the evergreen Thai-Style Crunchy Cabbage Salad. My Precious has lit his fire, and he’ll be grilling his hot Chick on the coals. These easy yet delicious recipes remind me that less is more and that valuable time is often lost chopping, dicing, and slicing in the kitchen.

He also chided me, saying, “Darling, you don't have to drink Gin when you’re thirsty; water will do!” I must say, his Fruity Pimm’s Cup reminds me of gentle days in the garden as I slither into my Adirondack chair and once again admire my beautiful vintage lead-crystal cut-glass tumbler, a gift from my parents after a trip to Poland years ago. My bird feeder is attracting the sunbirds again; I spy Pablo Piccatso, the neighbour’s cat, licking his chops.

1. Combine all the dry ingredients in the Ziploc bag, give it a good shake, and be liberal with the spices.
2. Add the chicken pieces and give the bag a good shake to make sure the chicken is evenly dusted.
3. Place the chicken pieces on the braai (barbecue) and grill over medium heat until cooked, and the skin is crispy. Serve immediately.

Everyone has a favourite Chicken spice, feel free to use it.   We often use the ingredients for a rub and ring the changes as we please. Add more garlic and ginger; smoked paprika is a winner, as it enhances the smoky flavour of the barbecue.

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CHEESY GARLIC BREAD

1. Using a bread knife, cut diagonal slices at 2,5cm intervals along the loaf without cutting all the way through the bread.
2. Add the Mozzarella and Pecorino to the butter along with the garlic and herbs. Use a fork to combine, then season to taste with seasoned salt and freshly ground black pepper.
3. Spread the mixture liberally between each slice of bread.
4. Sprinkle the paprika on the top of the bread.
5. Some of the butter may ooze out, too!
6. Wrap bread in a double layer of tin foil.
7. Place the bread in a preheated oven at 180°C for 15 minutes. Open the top of the tin foil return the open crust to the oven and bake for a further 10 minutes for a crispy crunch.

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MARINATED RED AND YELLOW PEPPER SALAD

1. Pre-heat the oven to 200°C.
2. Toss the quartered, deseeded peppers in a tablespoon of olive oil and a pinch of salt—
3. Scatter in a roasting tin and roast for 35 min (I like them to burn slightly).
4. Remove to a bowl and cover with cling film.
5. Once they’ve cooled down, peel them and cut them into thick strips.
6. Whisk together 30ml oil, balsamic vinegar, water, sugar, thyme, garlic, and some salt and pepper.
7. Pour over the peppers and leave to marinate for a few hours or overnight.

Assemble the salad by tossing together the herbs, watercress, drained peppers, pecorino, and caper berries. Add the remaining 30ml of the Marinade and extra olive oil to refresh afterwards. Garnish with the Pecorino, some extra sprigs of fresh parsley, and a few scrapings of lime zest. Roasted pine nuts may be added for crunch.

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SANDI’S TO DIE FOR ORIENTAL CABBAGE SALAD

One of our favourite recipes, we’ve taken it camping with us, I’ve served it at a birthday bash, we’ve eaten the leftovers a day later, when it’s all marinated, and every one of my friends has had it. I thought I’d lost it, but Voilà, I found it tucked away in my bulging recipe file, a treasure trove of tried-and-tested recipes.

Reduce the recipe by half for a family, as the quantities are for at least 12 people; double it for a crowd.

DRESSING:

METHOD:

1. Julienne all the greens and mix.
2. On a baking sheet, sprinkle all the crumbled raw noodles and flaked almonds.
3. Bake at 180°C for approx 4 minutes until golden.
4. Add noodles, nuts, and sunflower seeds to the salad greens just before serving.
5. Dress the salad just before serving, toss, and serve.

 This salad looks beautiful on a large platter, but a beautiful salad bowl will do it justice, too!

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I’m thrilled to be reminded of these recipes, and I’ll certainly include them all on my summer menu. It is often a surprise to serve an old favourite.