Читать книгу Miss Dahl’s Voluptuous Delights - Sophie Dahl - Страница 22

SERVES 2

2 skinless and boneless chicken breasts, each one cut into four

Olive oil

1 packet of halloumi, cut into eight cubes

4 kebab skewers (either metal or wooden soaked in water)

Salt and pepper

225g/3 cups of chanterelles

For the marinade

1 bunch of mixed herbs, such as parsley and mint, chopped

1 clove of garlic, peeled and crushed

4-5 tablespoons of olive oil

For the dressing (optional)

Olive oil

Juice of 1 lemon

I am obsessed with halloumi cheese. I love its sharp, slightly rubbery soul, and I love it grilled and in salads. If you don’t eat meat you could replace the chicken with vegetables—the first that springs to mind would be an aubergine/eggplant.

Make the marinade by chopping the herbs and garlic and putting in a mixing bowl with the olive oil. Add the cubed chicken, cover the bowl with cling film and marinate for 2 hours.

Preheat the grill. Sauté the chicken pieces for 8-10 minutes over a low heat in 1 tablespoon of olive oil, then assemble the kebabs in the following order: chicken, halloumi, chicken, halloumi. Season to taste. Before you grill the kebabs, make sure the chicken is moist and, if needed, add more oil. Grill for 4 minutes under searing heat.

While the chicken is grilling, pan-fry the chanterelles in 1 tablespoon of olive oil for 3 minutes. Pour a mound of the mushrooms on a serving plate and lay the kebab sticks across them. You can make a separate dressing of olive oil and lemon juice if you want and pour that over thetop.