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WHAT’S COOKING?
Alfresco dining

Alfresco dining is arguably one of our favourite things about the warmer months… But when friends and family come over for a meal, the last thing we want to do is cook something very complicated and laborious – lucky for us, Alice Potts’ recipes for garlic & mozzarella flatbreads and chilli & lime chicken skewers are not just delicious, they also couldn’t be easier to whip up. Give them a go on terraces and sunny patios alike.

Grilled flatbreads with mozzarella and garlic herbed butter

  • 200g natural yogurt
  • 250g self-raising flour
  • 1 tsp baking powder
  • 100g unsalted butter
  • 2 large garlic cloves
  • 30g flat leaf parsley
  • 80g mozzarella
  • Pinch of salt

1. Mix the yogurt, flour, baking powder and salt in a bowl with a spoon until it forms a dough, then mould together with your hands. Scatter a clean surface with flour and knead the dough until it forms a smooth ball. Leave in a covered bowl and set aside for 10 minutes.

2. For the garlic butter, grate the garlic cloves and chop the herbs and melt together with butter on a low heat. Set aside ready to brush on to the flat breads.

3. Roll out the dough into flat patties (1/2 cm thick) and place on a hot griddle pan for a minute on each side until charred.

4. While they’re still hot and on your pan, tear the mozzarella and place some on top of each flatbread until it gently melts on the bread. Take off the heat and drizzle with the garlic butter, serve immediately.

Chilli & lime chicken skewers

  • For the marinade:
  • 1 tbsp apple cider vinegar
  • 2 tsp chilli powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 tbsp fresh lime juice

1. Mix all ingredients together in a bowl and ideally leave overnight to marinate (if you’re in a rush, it can be left for 30min-1 hour in the fridge).

2. Place chicken chunks on bamboo sticks or metal skewers and grill over a griddle pan, BBQ, or saucepan on the hob. Each skewer takes around 8 minutes each side on a medium heat.

3. I love them served with flatbreads, a sprinkling of fresh dill or parsley and a large dollop of tzatziki. Enjoy!

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