Good Housekeeping Institute - Al Fresco Eats Easy-peasy grills, barbecues and picnics

Copyright The National Magazine Company Limited and Collins & Brown 2013 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written consent of the copyright holder. The expression Good Housekeeping as used in the title of the book is the trademark of The National Magazine Company and The Hearst Corporation, registered in the United Kingdom and USA, and other principal countries of the world, and is the absolute property of The National Magazine Company and The Hearst Corporation. The use of this trademark other than with the express permission of The National Magazine Company or The Hearst Corporation is strictly prohibited. The Good Housekeeping website is www.goodhousekeeping.co.uk First eBook publication 2014 eBook ISBN 978-1-90939-744-6 Also available as a paperback Paperback ISBN 978-1-908449-94-8 The paperback edition of this book can be ordered direct from the publisher
at www.anovabooks.com, or try your local bookshop. NOTES Both metric and imperial measures are given for the recipes.

Follow either set of measures, not a mixture of both, as they are not interchangeable. All spoon measures are level. 1 tsp = 5ml spoon; 1 tbsp = 15ml spoon. Ovens and grills must be preheated to the specified temperature. Medium eggs should be used except where otherwise specified. Free-range eggs are recommended.

Note that some recipes contain raw or lightly cooked eggs. The young, elderly, pregnant women and anyone with an immune-deficiency disease should avoid these because of the slight risk of salmonella. Super Salads Take 5 Flavoured Vinegars and Dressings Herb Vinegar To make 600ml (1 pint), you will need: 25g (1oz) fresh herbs, plus extra sprigs for bottling, 600ml (1 pint) red or white wine vinegar. Put the herbs and vinegar into a pan and bring to the boil. Pour into a heatproof bowl, cover and leave overnight. Strain through a muslin-lined sieve and bottle with herb sprigs.

Store for one week before using. Garlic, Soy and Honey To make about 100ml (3fl oz), you will need: 1 garlic clove, crushed, 2 tsp each soy sauce and honey, 1 tbsp cider vinegar, 4 tbsp olive oil, freshly ground black pepper. Put the garlic in a small bowl. Add the soy sauce, honey, vinegar and olive oil, season to taste with pepper and whisk together thoroughly. If not using, store in a cool place and whisk briefly before using. Classic Coleslaw To make about 175ml (6fl oz), you will need: 2 tbsp red wine vinegar, 125ml (4fl oz) olive oil, 1 tbsp Dijon mustard, salt and freshly ground black pepper.

Pour the vinegar into a large screw-topped jar. Add the olive oil and mustard and season with salt and ground black pepper. Screw on the lid and shake well. Combine with the coleslaw ingredients and chill in the fridge until needed. Sun-dried Tomato To make about 100ml (3fl oz), you will need: 2 sun-dried tomatoes in oil, drained, 2 tbsp oil from sun-dried tomato jar, 2 tbsp red wine vinegar, 1 garlic clove, 1 tbsp sun-dried tomato paste, a pinch of sugar (optional), 2 tbsp extra virgin olive oil, salt and freshly ground black pepper. Put the sun-dried tomatoes and oil, the vinegar, garlic and tomato paste into a blender or food processor.

Add the sugar, if you like. With the motor running, pour the oil through the feeder tube and whiz briefly to make a fairly thick dressing. Season to taste with salt and ground black pepper. If not using store in a cool place and whisk briefly before using. Fruit Vinegar To make 600ml (1 pint), you will need: 450g (1lb) raspberries and blackberries, plus extra for bottling, 600ml (1 pint) red wine vinegar. Put the fruit into a bowl and, using the back of a spoon, break it up, then add the vinegar.

Cover and leave to stand for three days, stirring now and then. Strain through a muslin-lined sieve and bottle with extra fruits. Store for two weeks before using. Grated Beetroot Salad

Hands-on time: 15 minutes 3 large carrots 500g (1lb 2oz) raw beetroot finely grated zest and juice of 1 large orange 1 tbsp runny honey 1 eating apple 50g (2oz) walnuts, roughly chopped a few caperberries a small handful of fresh flat-leafed parsley, roughly chopped salt and freshly ground black pepper Serves 6 Peel and coarsely grate the carrots and put into one half of a serving bowl. Wearing kitchen gloves to stop your hands getting stained, peel and coarsely grate the beetroot, then put into the other half of the bowl. Mix the orange zest and juice, honey and some seasoning together in a small bowl.

Finely dice the apple (keeping the skin on) and scatter over the grated vegetables, together with the walnuts, caperberries and parsley. Drizzle the dressing over and serve. Classic Coleslaw

Hands-on time: 15 minutes each medium red and white cabbage, shredded 1 carrot, grated 20g (oz) fresh flat-leafed parsley, finely chopped For the dressing 1 tbsp red wine vinegar 4 tbsp olive oil tsp Dijon mustard salt and freshly ground black pepper Serves 6 To make the dressing, put the vinegar into a small bowl, add the oil and mustard, season well with salt and ground black pepper and mix well. Put the cabbage and carrot into a large bowl and toss to mix well. Add the parsley. Mix the dressing again, pour over the cabbage mixture and toss well to coat.

Mediterranean Salad

Hands-on time: 15 minutes
2 410g cans chickpeas, drained and rinsed 4 tomatoes, roughly chopped 1 red onion, thinly sliced 2 small courgettes, cut into ribbons with a peeler 160g pack hot-smoked salmon, skinned and flaked 50g (2oz) raisins 1 tbsp wholegrain mustard 1 tsp runny honey 1 tsp white wine vinegar 2 tbsp extra virgin olive oil a large handful of fresh basil 2 tbsp pumpkin seeds salt and freshly ground black pepper Serves 4 Combine the chickpeas, tomatoes, onion, courgettes, salmon and raisins in a large bowl. Whisk together the mustard, honey, vinegar, oil and some seasoning in a small jug. Pour the dressing over the salad and toss to coat. Sprinkle with the basil and pumpkin seeds and serve immediately. Pasta and Avocado Salad