Has summer arrived?
That’s the question we’re asking ourselves here at Fragata. We know the sun has been shining on our colleagues over in Seville for the last few weeks and it would appear they’ve sent us some wonderfully hot Spanish to enjoy – at last!
So, how many of you rolled out the BBQ last night? We thought so, because we did the same! There really is nothing better than eating ‘al aire libre’, food tastes so much better doesn’t it and us Brits love a good barbie – it brings out our inner caveman (or woman!) we think.
As the temperature soars, it’s so easy to close your eyes and imagine you’re in Spain, even if you’re in own back garden in Lincoln or Andover. All you need are a few simple ingredients such as Fragata olives and maybe a jar of Pimiento Piquillo Peppers. Why not create a deliciously Spanish take on the humble kebab? Really easy to prepare and very healthy, these will taste great cooked on the BBQ.
Marinate bite-size pieces of free range chicken breast in paprika, garlic, thyme, lemon juice and a dash of red wine for around one hour in the fridge. Once the chicken has soaked up all those Spanish flavours, create your kebabs using metal skewers: start with a Fragata Pimiento Piquillo Pepper, followed by a Fragata olive (green or black or both!) and then a piece of chicken. Continue until your skewer is full and cook on the BBQ for 10-15 minutes until the juice from the chicken runs clear – simple!
