Shawclough Aug/Sept 2015

BBQ Queenie Scallop Kebab with Garlicand Rosemary OilYou’ve seen the weather forecast of dazzlingsunshine, so out comes the BBQ only to find anhour later it’s pissing down with rain – this recipeworks either way, over the hot BBQ coals orunder a hot grill inside. So ditch the burger andcremated sausage and try this designer kebab –instead, just make sure you don’t overcook asthe scallops go rubbery.Makes 10 Kebabs10 bamboo kebab skewers20 baby onions peeled and blanched in hot waterfor 5 minutes1 bunch fresh basil20 small chestnut mushrooms20 small vine tomatoes cut in half30 queenie scallops – fresh rather than those frozenones pumped with brine4 tbsp olive oil1 sprig rosemary1 clove garlicJuice of ½ lemonMethod1) First soak the skewers in water for about 10 minutes – thisprevents them from burning on the BBQ.2) Take each item and place alternate pieces on each stick –for the basil just bend each leaf into quarters and spike withthe skewer.3) In a mini liquidiser blend together the rosemary, garlic andlemon and drizzle over each kebab – season heavily thenplace over the hot charcoals.4) Leave for 2 minutes then turn and cook for a further 2minutes. Do not over cook them otherwise the scallops willtoughen and go chewy.5) Serve straight away with some nice mixed leaves and a lightmayonnaise.Nutters Restaurant Edenfield Road, Norden, Rochdale, OL12 7TTT/F 01706 650167 Email: enquiries@nuttersrestaurant.comwww.nuttersrestaurant.co.ukTo keep up to datewithcurrentfoodtrendsandfoodrelated topicsfollow @nuttersofficialonTwitter and Nutters RestaurantOfficialonFacebookVisit our website www.streetwisemag.co.uk for all the info about the Streetwise magazines31