insideKENT Magazine Issue 39 - June 2015 | Page 140

FOOD+DRINK
al fresco food cont.
Grilled Halibut with Barbecue Potatoes
Fish is delicious when it’s barbecued, but it’s meat we often think of
first. Sidestep away from the norm and go for something that will
surprise and delight.

Apple Coleslaw
No barbecue is complete without deliciously creamy coleslaw, but
the supermarket versions can’t compete with homemade – plus you
can add your own favourite fruit and veg to your personal coleslaw
recipe. Try this apple slaw and take side dishes to the next level.
Ingredients
• 500g white cabbage (shredded)
• 500g red cabbage (shredded)
• 500g broccoli (finely chopped)
• 225g carrots (shredded)
• 2 red onions (chopped)
• 6 spring onions (chopped)
• 50g currants
• 200g low fat Greek yoghurt
• 100g mayonnaise
• 2 tbsp white wine vinegar
• 1 tbsp lemon juice
• 1 tsp garlic (grated)
• 1 green apple (cored)
• Salt and pepper

Ingredients
• 500g potatoes (peeled and cut into slices about 1/2 inch thick)
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• Salt and pepper
• 4 x 170g pieces of halibut
• 1 red onion (sliced)
• 225g rocket
• 2 tbsp lemon juice
• Lemon wedges for serving
Method
1. Lay the potato slices on a sheet of foil and drizzle with the vinegar, 1
tbsp olive oil, and a little salt and pepper. Fold the foil over to make an
envelope containing the potatoes and cook this package on the barbecue,
turning halfway through. It should take around 25 minutes
2. Whilst the potatoes are cooking, place the halibut and onion in a bowl
and pour over the rest of the oil. Season and make sure everything is
coated (you can use your hands, or if you prefer tongs will be fine)
3. When the potatoes have been cooking for 15 minutes, add the halibut
and onion to the barbecue. It will take about 4 to 5 minutes to cook
through
4. Make a rocket salad by combining the rocket and lemon juice and serve
this with the halibut and potatoes, adding lemon wedges if you wish

Method
1. Combine the cabbages, broccoli, onions, spring onions, carrots and
currants in a large bowl. Mix well
2. In another bowl, add the yoghurt, mayonnaise, vinegar, lemon juice and
garlic and whisk until smooth. Season to taste. This, and step 1, can be
done up to 8 hours before you want to serve your slaw, as long as you
keep the bowls covered and chilled
3. Around 20 minutes before serving, core the apple and chop it into
matchstick-sized sticks. Add the apple to the vegetables, and then add
the dressing. Toss to coat evenly
4. If you want to, you can decorate your bowl of coleslaw with apple slices

Pimm’s
As summer drinks go, not much can beat a cool, fruity glass of Pimm’s. Just the name reminds
us of al fresco dining, good weather, and tennis. Making Pimm’s is easy. Making a great Pimm’s
takes a little more preparation.
Ingredients
• Pimm’s
• Lemonade
• Orange
• Lemon
• Cucumber
• Strawberry
• Mint

Method
1. Using 3 parts lemonade to 1 part Pimm’s, combine in a jug
2. Add a slice of orange, another of lemon, 2 slices of cucumber, 1 sliced strawberry,
and a sprig of mint
3. If you want something with a little more spice, use ginger ale instead of lemonade

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