Chicken Satay with black treacle

I know I've been moaning about the rainy summer, but this heatwave is quite unbearable too, why can't we have something in between: not too wet but not too hot?! The BBQs are out, judging by the aromas of the burnt meat wafting from the neighbours' gardens.
It certainly is pleasant to have dinner outside, sitting in the garden and enjoying the birdsong. We are so lucky to have a big long garden, and the birds feel right at home there (even if they're not welcome to demolish our red currants and juneberries).
In this hot weather I'm not too keen to stay longer than necessary by the stove. Something quick and easy is the way to go.

Recently Lyle's has created a series of summer recipes including the recipe for succulent chicken satay skewers.
The addition of the black treacle to the classic peanut butter-based sauce gives it a depth of flavour.

Succulent Chicken Satay (recipe courtesy of Lyle's)
Ingredients:
for the chicken satay -
2tbsp Lyle's Black treacle
100g crunchy peanut butter
4tbsp sweet chilli sauce
1tsbp light soy sauce
1tbsp lemon juice
500g skinless chicken breasts, cut into chunks

To make the satay sauce put the Lyle's black treacle into a large mixing bowl with the peanut butter, chilli sauce, soy sauce and lemon juice. Spoon half this mixture into a small serving bowl, stir in 2tbsp of just-boiled water, then cover and set aside to serve with the meal.
Add the chunks of chicken to the rest of the satay sauce in the bowl. Mix well, then cover and refrigerate for 2-3 hours (or overnight).
When ready to cook, preheat the BBQ or grill. Thread the chicken onto soaked wooden kebab sticks or skewers. Barbecue or grill, turning often, for 8-10 minutes, or until the chicken is done (Test with a sharp knife - there should be no trace of pink juices).
Serve hot with a salad of your choice and extra satay sauce on the side.

Disclosure: I received a couple of tins of treacle, some BBQ utensils and a supermarket gift card to buy the ingredients and recreate the recipe for testing. All opinions are mine.

Bruschetta with grilled pepper, courgette and parmesan

The first month of the British summer was a bit of a downer with its incessant rain and grey skies. Now it seems the weather is trying to catch up on all the missed sunshine but today we are suffering from enjoying a heatwave. Slap on your sunscreen, you'll definitely need it. After a walk in town I came home, feeling that I am melting, just melting. With this weather who wants a heavy lunch?
Bruschetta with grilled vegetables sounds like a sensible option. Very tasty too.
Bruschetta is a type of antipasti, popular in Italy. It is made with grilled bread, which has been rubbed with garlic and olive bread and topped with grilled tomatoes or other vegetables.

Recently Lyle's has created a series of summer recipes including the recipe for char-cooked courgette and pepper bruschetta.
The addition of the black treacle to the glaze for bread creates an inspired twist on the classic recipe. The sweetness of the treacle works well with the saltiness of parmesan and earthy flavours of courgette and pepper.
In fact, it was so delicious, that I'm going to make it again very soon.

Char-cooked Courgette and Pepper Bruschetta (recipe courtesy of Lyle's)
Ingredients:
1tbsp Lyle's Black Treacle
3tbsp olive oil
2tbsp lemon juice
1 garlic clove, crushed
4 thick slices of sourdough or rustic-style bread
2 large courgettes, sliced diagonally
200g roasted peppers (from a jar, drained) or 1 grilled sweet pepper
few shaves of Parmesan cheese
freshly ground black pepper
basil or parsley sprigs, to garnish (optional)

Preheat a char-grill pan or the grill
Mix together the Lyle's Black Treacle, olive oil, lemon juice and garlic. Lightly brush the slices of bread with this mixture, then char-grill or grill the bread on both sides.
Brush the courgette slices with the glaze and char-grill or grill them until tender (about 1 minute per side). Arrange them on the slices of bread with torn-up strips of roasted pepper.
Finish off with shaves of Parmesan cheese, a little black pepper and some basil leaves or parsley sprigs. Drizzle with the remaining glaze, then serve.

Cook's tip: Char-grill or grill 4 small bunches of cherry tomatoes on the vine and serve them on top of the bruschetta, if you like.

I have sliced a sweet pepper and grilled it with a bit of olive oil and sea salt to use in this recipe, but buying a jar of already roasted peppers will save you time.

Disclosure: I received a couple of tins of treacle, some BBQ utensils and a supermarket gift card to buy the ingredients and recreate the recipe for testing. All opinions are mine.