Creamy Chicken Pasta With Tomato Bruschetta
Mediterranean, WorldwideTake a look
Your cart is empty.
Gluten Free, Atkins, Coeliacs
This recipe is from acclaimed cook and food writer Annie Bell’s great book ‘The Camping Cookbook’. We are delighted that Annie has used five of our spice blends in recipes throughout the book and has very kindly allowed us to share this one with you on our website.
“The smell of jerk chicken sizzling on a grill is more likely to get me to Glastonbury than any other aspect of the festival. But if you get to have a little dance with dinner, so much the better. Or just grill it up at home and have a little dance in any case.
Chicken fillets or mini chicken fillets are the ideal here, as they cook through with ease, whereas legs and drumsticks take longer and need care to prevent them from drying out before they are fully cooked in the centre.
Up to a couple of hours before grilling, combine the marinade with the Jerk Seasoning in a bowl or airtight container, then add the chicken and coat it. Cover and set aside if not cooking straight away. Barbecue over hot coals for a few minutes each side – the chicken should feel firm when pressed, and do not worry if it is not deep gold all over, pale will do. The important thing is to catch it while it is still succulent (Kit: Barbecue).
* Annie’s ‘Camping Marinade’ (good for a couple of meals for 3 to 4 people):
– 100ml lemon juice (2 to 3 lemons)
– 150ml extra virgin olive oil
– 3 garlic cloves, peeled and crushed to a paste
– 1 teaspoon sea salt
Combine all the ingredients in an airtight container and shake before use. Store in a cool place.
(This marinade is perfect as it stands, you need go no further in dressing meat or fish for the grill. But equally you can use it as a building block, by adding herbs such as thyme, oregano or marjoram, rosemary or herbes de Provence. Or you can add one of the suggested spice blends from Annie’s Camping Spice Kit to whisk you to the shores of Morocco or to the Middle East. Either way, this means you are effectively working with only two ingredients while you are cooking).”
Annie Bell spent several years as cookery writer for Vogue, then as food writer on the Independent. She currently writes for the Mail on Sunday’s YOU magazine, and is a contributor to CountryLiving and Waitrose Food Illustrated. She was winner of the Guild of Food Writers’ Cookery Writer of the Year in 2003.
** Recipe taken from The Camping Cookbook by Annie Bell, copyright Annie Bell 2010 **