Newsletter
Welcome to our July Newsletter. We are into the Barbeque Season now and rather than do a traditional steak or hamburger recipe I am going to treat the barbeque as an extension of the kitchen and prepare a dish that combines cooking both indoors and outdoors.
All you need to do is email us roger@cuisineinmotion.com to receive all the recipes for this month's menu, including any back issues you may have been told about and would like.
Our "Free Samples" were extremely popular last month. This month we are offering free samples of the Decadent Chocolate Tarts. Again all you will need to do to receive this is email us giving a contact number and your address and we will arrange with you a day and time to drop off your free gift. Unfortunately we can only do this is the Durham Area at present, but depending on demand we may be able to expand this in the future.
We will not be appearing on the Daytime Show on Roger's Cable this month as they are not filming over the Summer months, but we will be back in September!
Don't forget if you want to receive July's Free Sample of those Decadent Chocolate Tarts all you need to do is contact us!
Summer Barbequed Chicken Pasta
This month we are adding a twist to the barbeque dinner. We are doing a little cooking both out on the barbeque and in the kitchen to prepare this delicious dish. For this menu we have started with a crisp Iceberg Salad, loaded with chunky cubes of cool cucumber, sweet grape tomatoes and topped with fresh crispy bacon. Use your favorite salad dressing. Next we prepared a Grilled Vegetable Whole Wheat Pasta dish, topped with succulent, Barbequed Chicken Breast, which had been infused with Roger's Italian Style marinade. To finish we had a traditional English Sherry Trifle, recipe courtesy of Shirley's Mum!
Grilled Italian Chicken Pasta
Serves 4
You will need ...
4 Boneless, skinless Chicken Breasts
4 Cups dried Whole Wheat Pasta Shapes
1 Large Zucchini, sliced length ways
Half each of 3 different coloured Bell Peppers
Half a Texas Sweet Onion, sliced in thick rings
2 Portabello Mushrooms, sliced thickly
1 Box Grape Tomatoes
Parmesan Reggiano Cheese
Vegetable Oil for the grill
For the marinade ...
2 Cloves Garlic, pressed
2 Sprigs Fresh Basil, chopped
Quarter of a cup of Extra Virgin Olive Oil
Salt & Pepper to taste
For the dressing ...
Pesto (you can buy this ready made from most stores)
Half a cup of Extra Virgin Olive Oil
Torn Fresh Basil Leaves
How it's done ...
To make the marinade, can be made a day ahead, put the garlic and basil coupled with the olive oil, salt and pepper into a jar and shake vigorously, leave to meld in the fridge.
Four hours before wanting to cook the chicken, place them in a freezer bag and add the marinade. Seal, then rub them around in the bag to get the marinade into the chicken. Do this hourly until you are ready to cook.
Drizzle all the vegetables with olive oil ready to grill.
Cook the pasta as per the instructions so it will be ready at the same time as the grilled chicken and vegetables.
Pre heat the barbeque for 10 minutes medium high setting. Brush the grill with vegetable oil to stop the chicken from sticking. Place the chicken on the grill, after 5 minutes rotate 90 degrees and cook for another 5 minutes to get the crisscross grill marks. Turn over and do the same on the other side. Move the chicken to the warming rack whilst you cook the vegetables. Grill them for approximately 5 minutes per side.
To assemble, drain the pasta and reserve half a cup of the water. Place in a large bowl. Slice the grilled vegetables and stir into the pasta along with the grape tomatoes. Add the olive oil, pesto and torn basil leaves. Stir well to coat all the ingredients. If you think it needs a little more sauce add the reserved pasta water. Grind fresh salt and black pepper to taste.
Divide the pasta into four bowls. Slice the chicken breasts and fan one out on top of each pasta bowl. Shave some Parmesan cheese over the top to garnish.
Roger's Wine Pick of the Month
I've chosen a refreshing, light Italian white wine to compliment our Italian style barbeque menu. It's a perfect wine to sip on your deck while chatting with friends.
SANTA MARGHERITA PINOT GRIGIO (V)
Santa Margherita was the first to make Pinot Grigio as a purely white wine by ensuring that no pigment from the grape skins coloured the juice. Pale straw colour with aromas of fresh green apple, and peach that replay on the crisp, dry palate.
Did you know ...
Although Pinot Grigio is a white wine, it is made from a red grape. Also known as Pinot Gris in France, it is known as the grape that can't decide what it is. The skins can range from greyish blue to brownish pink; sometimes they look black, sometimes white.
The styles of wine from these grapes also vary widely - from a rounded, fuller wine, to a lighter wine. The common factor is the delicate aroma, commonly with a hint of honey.
Salut
Roger"
The closing quote for this month is:
"Wine makes every meal an occasion, every table more elegant, every day more civilized." André Simon, famous English wine critic
Contact Roger or Shirley with your comments and feedback.
