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meat and fish | Mediterranean rosemary skewered chicken with honey and mustard glaze

Serves 2

These are a delicious, simple meal and you can find the entirely meat-free versions in the vegetable section. You can also eat any leftover skewers cold, add to a salad or use to fill a sandwich/wrap/pitta for those who can eat wheat.

Wheat free, dairy free, nut free version...

Ingredients...

Optional:

Method...

  1. Immerse the rosemary skewers in water and put to one side.
  2. Heat the oven to 170ºC.
  3. Mix the honey, mustard, oil and lime juice (and brandy, if using) in a dish.
  4. Add the vegetables into the dish and coat well.
  5. Put a layer of foil over a baking tray.
  6. Strip most of the rosemary leaves off the skewer, but leave a tuft at the top of each one.
  7. Scatter the stripped rosemary leaves on the foil.
  8. Alternate the vegetables as you thread them onto the skewers.
  9. Take the leftover honey and mustard glaze and drizzle over the skewers.
  10. Cover with foil and scrunch the top and bottom pieces together to form a reasonably airtight parcel.
  11. Allow the skewers to cook and steam on the scattered rosemary leaves for approximately ½ hour.
  12. Then take the top layer of foil off for 10 minutes, which will lightly brown the meat and vegetables.

Maybe serve with...

I serve these with whatever I have and fancy at the time: salad and new potatoes, a bed of rice... they are perfect with many things. You serve them with what you have and what you prefer. They are also lovely served with the creamy dip.

For those able to eat fish ...

These are equally as delicious with cubes of monkfish or cod. If so, cook for 10 minutes less at the foil parcel stage.

For those able to eat wheat...

Serve on a bed of cous cous, with pittas, or indeed any bread.

For those able to eat dairy...

Serve with a simple dollop of crème fraiche.

If you have chicken leftover, see the speedy chicken parcels, caramelised cod and Nanny Eve's chicken soup. If you have mushrooms leftover, see the mushroom pate, perfect pot chicken or mushroom and sherry soup. If you have peppers leftover, see the mango pepper boats, the salsa, the pepper paprikash, the bean chilli, the roast pepper pasta, the griddled tuna, lightly spiced chick pea burgers and Mediterranean skewers.


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