ISSUE 35 2007   |   COVER   |    Sullivanmovies.com

 


Saskatoon-Berry Sauce Kebabs

We prefer chicken thighs for these kebabs; they're inexpensive and get super juicy on the grill when glazed with our Saskatoon-berry sauce.

1/2 cup (125 mL) barbecue sauce
1/4 cup (50 mL) Saskatoon berry jelly (or grape jelly)
5 garlic cloves or 1 tbsp (15 mL) bottled chopped garlic
2 tbsp (30 mL) finely chopped fresh rosemary
1/2 tsp (2 mL) salt
8 skinless, boneless chicken thighs or 4 skinless, boneless breasts
1 large zucchini
1/2 pint grape or cherry tomatoes

1. Oil grill and heat barbecue to medium. If using wooden skewers for kebabs, soak in water. Meanwhile, in a small bowl, stir barbecue sauce with jelly, garlic, rosemary and salt.

2. Cut chicken into large chunks. Slice zucchini in half lengthwise, then thickly slice. Place chicken chunks, zucchini slices and tomatoes in a large bowl. Add sauce. Stir to evenly coat. Alternately thread chicken, zucchini and tomatoes onto skewers.

3. Barbecue kebabs, with lid closed, turning occasionally, until chicken is springy when pressed and vegetables are tender, from 12 to 15 min.

Georgia Wild Rice and Peach Salad

1 cup (250 mL) wild rice
2-1/2 cups (625 mL) water
1-1/2 tsp (7 mL) salt
2 tbsp (30 mL) olive or other vegetable oil
1 tbsp (15 mL) freshly squeezed lemon or lime juice
1 minced garlic clove or 1 tsp (5 mL) bottled minced garlic
2 ripe peaches or nectarines or 1 ripe mango
2 to 3 green onions, thinly sliced
1/2 cup (125 mL) chopped Italian parsley or fresh coriander

1.Combine rice, water and 1 teaspoon (5 mL) salt in a large saucepan. Cover and bring to a boil. Then, reduce heat to low and simmer, covered, until rice is just tender, from 45 to 50 minutes. Drain, fluff with a fork and turn into a large bowl. In a small bowl, whisk oil with lemon juice, garlic and 1/2 tsp (2 mL) salt. Stir into hot rice. Refrigerate, uncovered, until cool, about 30 minutes. Use right away or cover and refrigerate overnight.

2. Just before serving, dip each peach into boiling water for 30 to 60 seconds, then peel off skin. Dice peach and immediately stir into chilled rice mixture. Slice green onions and chop parsley. Stir into rice mixture. Salad will keep well for several hours and can be transported in a resealable plastic bag. Serve on a bed of greens with barbecued chicken.

 

Recipe for Children –with help from a grown-up

Glazed B.C Strawberry Tarts

2-3 pints fresh strawberries
½ cup water
½ cup sugar
2 ½ tbsp. Cornstarch
Red food colouring
1 tsp. Butter
18 baked tart shells

1. Wash and hull berries; crush 2 cups of the softest and least attractive berries in a saucepan. Mix cornstarch, sugar and water into a paste then add crushed berries.

2. Heat to boiling and cook on low heat until the mixture becomes clear; then strain.

Add enough red food colouring to make the glaze a brilliant red; add butter. Arrange whole berries in baked tart shells and pour over a thin coating of glaze. Garnish with whipped cream.

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