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Cookery Q&A: Summer

This Summer, sister Kamillah gives the low-down on sweet fruit and brilliant barbecues.

Q: My kids love sweets (like all kids, right?). This summer, I’d like to get them hooked on some healthy treats. What do you suggest?

 

 

 

Salaams, dear sister
This is a question that I am sure all mums ask themselves, especially after a couple of sleepless nights from a 6 year old crying with toothache.

 

 

 

Fruit salad makes a great dessert. You could make an exotic version with mango, raspberries, strawberries and grapes, or a more traditional version with apples, bananas, grapes and oranges. This will count towards your child’s five daily portions of fruit and
vegetables.

 

 

 

• Try adding a handful of dried fruit, such as raisins, apricots, figs or prunes. This is a way to encourage your child to try new foods. They also make great snacks when you are out and about.

 

 

• Try different fruit-based desserts, such as stewed fruit (just add honey). You could add a spoonful or two of natural yoghurt to the fruit, or sprinkle some rolled oats and seeds on the top for extra crunch.

 

 

 

• Instead of cakes, chocolates and biscuits try scones, currant buns (without icing) and fruit bread.

 

 

 

Remember that their bad habits won’t change overnight. They will have to get used to their new routine so be prepared for those withdrawal symptoms!

 

 

 

 

 

Q: What are your top tips for barbeque success?

 
Ahh! That time of year is here, with the weekly rounds of barbecues and everyone competing to see whose is the best. Well, with these tips let’s hope you come out on top!

 
• The most important thing you need to do when barbecuing is to control the heat. If your fire gets too hot or flares up out of control you can easily burn and dry out your meat. This can effectively kill the whole barbeque experience.

 

 
• Rub the grill with oil before you fire it up to help prevent your meat sticking to the grates. If your grill is already hot you can use a regular spray bottle filled with cooking oil. Just spray the grates before you set your meat on it.

 

 

 

• Use tongs or a spatula to turn your meat. Never use a fork because piercing the meat allows the juices to escape.

 

 

 

• Bring your meat to room temperature before grilling. This will allow your meat to cook evenly throughout.

 

 

 

• Always pre-heat your barbecue. For gas turn on high for 5-10 minutes then adjust temperature as needed. For charcoal light the coals 30 minutes before you intend to start cooking.

 

 

 

• A clean grill is a happy grill. Use the tips above to stop food sticking to it. By keeping your food from sticking to the grill it will stay cleaner.

 

 

 

• When using a barbeque sauce be sure to wait until the outside of the meat is cooked before applying the sauce with your brush. If
you add your barbeque sauce too early it can char and cause flare-ups when it drips off the meat.

 

 

 

• The larger the cut of meat, the further away it should be from the heat source. This will allow the meat to cook evenly all the way through.

 

 

 

• If you are making kebabs and using wooden skewers, be sure to soak them in cold water for an hour
or so to prevent them from burning.

 

 

 

• I personally part-cook my meat in the oven for about 30 minutes on gas mark 4.

 

 

 

Kamillah’s Fiery Chicken Marinade

Ingredients:
2 tsp dark soy sauce
1/4 cup finely chopped onions
2 tsp Worcestershire sauce
1/2 tsp allspice
1/4 tsp salt
1 tsp freshly ground black pepper
1/2 tsp cayenne pepper
1 scotch bonnet pepper, chopped
2 tomatoes

 

 

 

Method:
Puree tomatoes. Add in onions, Worcestershire sauce, allspice, salt, and peppers. Bring to a boil, in a small saucepan then simmer
for five minutes, stirring occasionally.