Honey Barbecued Chicken

Spanish chicken recipes often involve cooking chicken on the barbecue. This a summer dish that is light, versatile and goes down well with salads or cold potatoes.

4 skinless chicken breasts

Juice of 1 lemon

2 tablespoons of honey

2 garlic cloves (crushed)
Knob of butter

Method:

Melt the butter in a cazuela or pan and cook the garlic for 1 minute.

Mix in the lemon juice and honey, keeping some aside for basting the chicken breasts later.

Marinate the chicken in the mixture for an hour.

Prepare the barbecue creating a good "brasa" or even level of hot coals.

Place the chicken on the barbecue and cook for 15 minutes turning frequently.

Baste the chicken generously 2 minutes before serving.

Tip: Serve with a white Rioja and fresh salad drizzled in extra virgin olive oil for a typical summer dish.

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Orce Chicken and Chorizo

Chicken and chorizo is one of those classic Spanish combinations that goes down really well either as simple tapas, a starter or as a main meal. Use strong spicy chorizos for an extra kick. Cooked in less than 15 minutes.

Serves 3 to 4

1 chicken breast or de-boned leg

8 garlic cloves, skins left on

100g (4 oz) chorizo

8 peppercorns

100ml (3.4 fl oz) red wine

Olive oil

Method:

Heat a splash of olive oil in the frying pan.

Cut the chicken into bite-size pieces and brown in the frying pan.

Leaving the skins on, crush each garlic cloves roughly and throw in with the chicken pieces, fry for 5 minutes.

Meanwhile, slice some chorizo thinly and add to the chicken along with the peppercorns.

Add the red wine and continue to cook until it is reduced by half. Stir and turn the chicken, then cover. Turn down the heat and leave to simmer for 10 minutes.

Once the chicken is cooked, serve on tapas plates with fresh salad and crusty bread.

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Barbecued Spanish Lamb

Barbecued lamb is a real treat in the summer time, especially when prepared with a good marinade. This delicate, yet flavoursome, marinade is best left for at least three hours to infuse. Use lamb chops or a leg of lamb cut into steaks, or a full leg that has been boned and flattened.

1 leg of lamb, cut into thick chops

Generous handful of fresh mint

1 onion, peeled and grated

1 clove of garlic, peeled and crushed

Dry mustard

Freshly ground black pepper

200g butter

Method:

Rub each chop with the pepper and dry mustard then place a layer of mint leaves in a large shallow dish. Add the lamb and cover with grated onion and more mint leaves. Leave in the fridge for at least three hours.

In a saucepan, combine the butter and garlic and cook gently for 5 minutes then add a little more fresh chopped mint and simmer for a few minutes more.

Remove the lamb from the dish, removing all of the mint leaves, and place on the barbecue grill.

Brush the lamb with the garlic butter sauce during cooking, about 6 to 8 minutes each side.

Serve immediately with a sprinkle of salt for juicy, succulent lamb with a delicate hint of mint and garlic.

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