Summer Abruzzese cake

GOURMET CENTRAL – Summer

Summer has arrived and temperatures are pushing into the mid-90s in most parts of the country. I find myself looking more and more for quick and easy recipes I can cook outside with minimal effort. You may read into that statement ‘armed with a glass of rose in hand’.  I want to share 2 quick and easy chicken recipes I make often this time of year: grilled chicken breasts basted with a fragrant preserved lemon and cumin butter AND my take on lemon and oregano chicken, or Greek chicken as it is widely known as. I serve both chicken dishes with tzatziki, the irresistible cucumber and yogurt salad perfect for hot days.

To make both recipes buy 1 chicken. Cut the breasts off and grill smeared with the preserved lemon and cumin butter. Use the legs, thighs, and wings for the Greek chicken.

Preserved Lemon & Cumin Butter

A quick and easy flavoured butter perfect for melting over chicken, lamb, fish, rice, and just about anything else.

Prep time: 5 minutes

INGREDIENTS

• 6 eggs separated
• 250g sugar
• 150g almond meal
• 150g semolina
• ½ tsp baking powder
• Zest of 1 orange 
• Pinch of salt

METHOD

Preheat the oven to 180°C. Place the egg yolks and sugar in the bowl of an electric mixer, and using the whisk attachment, beat until fluffy.

Add the orange zest, semolina, baking powder and almond meal. Work until it is well combined and then transfer to a clean bowl. Whisk the egg whites, together with a pinch of salt, until stiff peaks form. Fold the egg whites into the semolina mixture, being careful not to lose too much air.

This article appeared in the Summer 2021 edition of Life Begins At… Click here to read or here to subscribe and never miss an issue!