Tuesday October 27 2020



Village Food & Drink

Scent of summer

Posted on March 30 2017 at 12:43:42 0 comments



Summer is on its way and perhaps it’s time to dust off that barbecue. . .

Eating and cooking outdoors is a great way to enjoy time with family and friends – sociable fun and the opportunity to show your expertise with the grill need not be limited to bangers and burgers, writes Neil Gow.

Perhaps, though, if you want to be a little more adventurous with your al fresco cooking, it is time to upgrade your barbecue so the sky becomes the limit to your culinary expertise!

The Cadac range of grills, designed and built in South Africa – some say where barbecuing originated – certainly have the style and features you will need.

From just the basic grill plate (albeit the ThermoGrill for easy clean and better, faster cooking from improved heat distribution) to the hot plate, the teppanyaki plate, the pizza stone or the rotisserie – the only limit will be your imagination.

At Fresh @ Burcot Garden Centre, we have been barbecuing for many years. From basic charcoal, we have progressed to the latest gas models from Cadac.

With years of practical experience behind us, we are there to help you get the most from your outdoor cooking experience. Pop in and view the new Cadac range and see what you can do.

And just to get your juices flowing, try our recipe for Summer Chicken Stew – yum, you can smell summer already!

Serves 4   Preparation time 15–20 minutes   Cooking time 40–45 minutes

What You Need:
4 chicken legs 
5 tablespoons olive oil
2 shallots, chopped,
2 carrots, sliced, 
2 celery stalks, sliced
2 cloves garlic, chopped
1 green pepper
2 cans chopped tomatoes
800ml chicken stock
½ bunch basil
2½ tablespoons tomato sauce
2 bay leaves
2 stalks fresh thyme leaves, chopped
Potato starch or cornflour
Salt and pepper

How You Do It:
1. Heat olive oil in the non-stick coated warmer pan and add shallots, carrots, celery, garlic, salt and pepper. Leave to cook for 5 minutes until vegetables are slightly soft.

2. Stir in tomatoes (with juice), chicken stock, basil, tomato sauce, bay leaves and thyme.

3. Grill chicken briefly and place in the non-stick coated warmer pan.

4. Leave to cook on a low heat for about 30 minutes. Stir frequently and turn the chicken after 15 minutes.

5. Remove the chicken when ready and place on a plate.

6. Remove bay leaves.

7. Add cornflour to the mixture. Make sure the mixture is cooking otherwise it won’t thicken.

8. Remove bones from the chicken and chop the meat into small pieces.

9. Add chicken to vegetable mix and heat together.

10. Add salt and pepper to taste.

TOP TIP: This is delicious served piping hot with fresh baked olive bread to soak up the juices, and a nice glass of chilled English white wine from the Sixteen Ridges Vineyard just north of Worcester.

Neil Gow and his wife Nicci are co-owners of Fresh @ Burcot Garden Centre.

Alcester Rd, Burcot, Bromsgrove, B60 1PW   Tel: 01527 873 470 
Facebook: Fresh at Burcot  

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