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Clover Picnic Pasta Salad and Sticky Chicken Kebabs

Clover Picnic Pasta Salad and Sticky Chicken Kebabs

Clover Picnic Pasta Salad and Sticky Chicken Kebabs 

Pasta salad:
·4 cups Cooked Fusilli Pasta (screw shape)
·1 cup Apple cider or White Spirit vinegar
·1 cup Water
·½ cup Brown sugar
·½ Cucumber
·1 Carrot
·4 cups Cooked Fusilli Pasta (screw shape)
·½ cup Corn Kernals, canned
·1 cup Baby tomatoes, washed and halved
· ½ cup Olives
·4 rounds Feta Cheese, cubed
· Salad leaves of your choice
· Olive Oil
· Seasoning
1. Begin by heating the vinegar in a saucepan or microwave until just warm, stir in the sugar until fully dissolved, then add the water to cool down the pickling liquid and reduce the acidity level.
2. Using a vegetable peeler, peel lengths of the cucumber and carrot into the pickling liquid and allow to pickle slightly while you carry on with the rest of your picnic prep.
3. Add the corn, baby tomatoes, olives, feta cheese, pasta and olive oil to a large mixing bowl, season, combine gently and add to a glass jar. Remove the quick pickled veg ribbons from the pickling liquid and add to the same jar on top of the pasta salad. Add the salad leaves to the jar last so that the leaves do not wilt.
BBQ Sticky Chicken Kebabs:
·2-4 Chicken Breasts, cubed
· ½ cup Chutney
·½ cup Tomato ketchup
·½ cup BBQ sauce
·1 Tbls Paprika
·1 lemon Juiced and zested
· Seasoning
· Kebab Sticks
1. Pre heat the oven to 220 C.
2. In a large mixing bowl, mix all the sauce ingredients together and set aside.
3. Skewer the chicken onto the kebab sticks. Place the kebabs onto a baking tray that has been double lined with tinfoil. Season well and then coat well with the BBQ sauce. Oven bake for 5-10 mins, turn kebabs over and bake for a further 5-10 mins or until cooked and sticky.
4. Allow the Kebabs to completely cool while still laying on the tinfoil then fold up making sure to seal in all the sauce. Instead of using plastic wrap, try doing a final wrapping layer of brown paper.

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