EASY WATERMELON MARTINI RECIPE RECIPES
WATERMELON AND FETA SALAD RECIPE | JAMIE OLIVER SALAD RECIPE
Total Time 10 minutes
Yield 4–6
Number Of Ingredients 5
Steps:
- Scoop out and chop the watermelon flesh into chunks, discarding the peel.
- Peel and finely slice the onion, crumble the feta, then pick the mint leaves, tearing any larger ones.
- Place it all into a bowl and combine. Drizzle over a little oil and season with black pepper.
Nutrition Facts : Calories 178 calories, FatContent 11.1 g fat, SaturatedFatContent 6.5 g saturated fat, ProteinContent 8.2 g protein, CarbohydrateContent 11.9 g carbohydrate, SugarContent 11.1 g sugar, SodiumContent 1.2 g salt, FiberContent 0.6 g fibre
EASY COCKTAIL RECIPES | BBC GOOD FOOD
Raise a glass to our simple cocktail recipes. We have martinis, mojitos, gin drinks and more that are quick and easy to make when you're entertaining.
Provided by Good Food team
Number Of Ingredients 1
More about "easy watermelon martini recipe recipes"
CHICKEN SATAY RECIPE | JAMIE OLIVER RECIPES
A fast, old-school street food, this dish can be found all over Malaysia and Indonesia. Its origins seem to point back to Java in Indonesia, where the concept of kebabs was brought by Muslim traders from India and Arab countries. Peanuts were introduced by Spanish and Portuguese explorers and they thrived in the tropical climate, which is why you see them used in so many garnishes and sauces there today.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 450 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 450 calories per serving
- Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
- Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
- Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
- Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
- If you’re using a barbecue, get it going 1 hour before you want to cook. If you’re using a griddle pan, cut your wooden skewers to fit and preheat the pan.
- Get a garnish plate together – drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
- When you’re ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
- Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side – heavenly.
See details
CHICKEN SATAY RECIPE | JAMIE OLIVER RECIPES
A fast, old-school street food, this dish can be found all over Malaysia and Indonesia. Its origins seem to point back to Java in Indonesia, where the concept of kebabs was brought by Muslim traders from India and Arab countries. Peanuts were introduced by Spanish and Portuguese explorers and they thrived in the tropical climate, which is why you see them used in so many garnishes and sauces there today.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 450 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 450 calories per serving
- Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
- Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
- Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
- Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
- If you’re using a barbecue, get it going 1 hour before you want to cook. If you’re using a griddle pan, cut your wooden skewers to fit and preheat the pan.
- Get a garnish plate together – drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
- When you’re ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
- Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side – heavenly.
See details
WATERMELON AND FETA SALAD RECIPE | JAMIE OLIVER SALAD RECI…
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 178 calories per serving
Total Time 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 178 calories per serving
- Scoop out and chop the watermelon flesh into chunks, discarding the peel.
- Peel and finely slice the onion, crumble the feta, then pick the mint leaves, tearing any larger ones.
- Place it all into a bowl and combine. Drizzle over a little oil and season with black pepper.
See details
EASY COCKTAIL RECIPES | BBC GOOD FOOD
Raise a glass to our simple cocktail recipes. We have martinis, mojitos, gin drinks and more that are quick and easy to make when you're entertaining.
From bbcgoodfood.com
From bbcgoodfood.com
See details
CHICKEN SATAY RECIPE | JAMIE OLIVER RECIPES
A fast, old-school street food, this dish can be found all over Malaysia and Indonesia. Its origins seem to point back to Java in Indonesia, where the concept of kebabs was brought by Muslim traders from India and Arab countries. Peanuts were introduced by Spanish and Portuguese explorers and they thrived in the tropical climate, which is why you see them used in so many garnishes and sauces there today.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 450 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 450 calories per serving
- Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
- Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
- Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
- Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
- If you’re using a barbecue, get it going 1 hour before you want to cook. If you’re using a griddle pan, cut your wooden skewers to fit and preheat the pan.
- Get a garnish plate together – drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
- When you’re ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
- Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side – heavenly.
See details
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Authentic margaritas call for lots of fresh lime juice - both expensive and time-consuming. I've found I can shortcut the process by using frozen limeade. And for a festive non-alcoholic drink, combine …
From allrecipes.com
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