insideKENT Magazine Issue 29 - August 2014 | Page 62

FOOD+DRINK

summer BBQ recipes
Everybody loves BBQ season; there is nothing better than firing up the grill,
rounding up your family and friends and hosting a fabulous feast in the summer
sun. But how do you make sure your hosting skills are the talk of the town? Here,
Kent Cookery School has put together a delicious three-course menu, perfect for
those al fresco get-togethers.
Squid and chorizo salad with basil dressing
(serves 2)
Ingredients
• 1 large squid
• 4 slices of chorizo (about 1/2 centimetre thick)
• 1 shallot
• 1 bag of herb salad
• 1/4 of a cucumber
• 1 roasted red pepper
• squeeze of lemon juice
• 1/2 clove of garlic
• 5 large basil leaves
• 1 tbsp mayonnaise
• 1 tbsp milk

Method
1. Blacken the skin of the red pepper on an open
flame, and once black all over, wrap it in foil
and leave to cool. Once cooled, remove the
skin from the pepper and set aside.
2. Prepare the squid for cooking by removing
the head, tentacles and back bone, then cut
up one side of the squid so it's open and lays
out flat.
3. Score the squid, cut into four pieces and place
it on a tray. Drizzle with