Chilled sweetcorn soup with summer salsa, barbecued rosemary baby chickens cooked under a brick, with gremolata and raspberry and lemon curd sponge roulade.
Jennifer Joyce's al fresco menu
Preparation time: 15 minutes Cooking time: 20 minutes Serves 6 2 tbsp olive oil 1 large onion, chopped 1 large leek, white part only, chopped 1 waxy potato, peeled and chopped 2 garlic cloves, finely chopped 6 corn on the cob, husks and silks removed, kernels shaved off 1 litre vegetable or chicken stock 2 tbsp finely chopped chives For the salsa 1 yellow pepper, diced 1 red pepper, diced 1 small red onion, diced To make the summer salsa, combine the ingredients in a bowl and set aside. Heat the olive oil in a large saucepan over a medium heat. Add the onion, leek, potato and garlic, season with salt and pepper and cook for 10 minutes or until softened. Add the corn and the stock, cover, bring to the boil, then reduce heat to low and simmer for 10 minutes. Purée in a blender, in two batches, until smooth. Return to the pan to reheat and taste for seasoning. Ladle into small bowls and top with the salsa and chives. MAKE AHEAD The day before: Make soup and refrigerate. On the morning of: Make salsa, cover and refrigerate. Just before serving: Reheat the soup or serve chilled. The look: Serve in small bowls, short water glasses or mugs.
Preparation time: 15 minutes Marinating time: 1 hour Cooking time: 25 minutes Serves 6-8 3 unwaxed lemons 2 tbsp rosemary leaves, chopped 1 tsp fennel seeds, crushed 1 pinch chilli flakes 2 garlic cloves, finely chopped 60ml olive oil, plus extra for drizzling 4 baby chickens (spatchcocks), butterflied Gremolata 1 garlic clove, finely chopped Zest of 1 lemon, juice of 2 lemons 1 very large handful flat-leaf parsley leaves, chopped 4 bricks, wrapped in foil To make the gremolata, combine the ingredients in a small, non-metallic bowl and mix well. Serve the chicken with the gremolata sprinkled over. Butterflied baby chickens are cooked under bricks. Press them down on to a barbecue so the skin cooks ultra crisp. If you don't have any spare bricks, use a heavy-based frying or roasting pan weighed down with tins. To butterfly a chicken, cut along both sides of the backbone and remove. Turn the chicken over and press down on the breast plate to flatten. Zest of one lemon and juice of two, including the zested one. Slice the remaining lemon. Place the rosemary, fennel, chilli, garlic, lemon zest juice and oil in a non-metallic bowl and mix well. Place the chickens in a large shallow glass, ceramic dish or zip-lock bag. Pour the marinade over and turn to coat. Marinate in the fridge for at least one hour. Preheat a barbecue to high. Pat the chicken dry with kitchen paper. Drizzle with a little oil and season with salt and pepper. Place the chicken, skin side down, over indirect heat, weigh down with the bricks, cover with the hood and cook for 15 minutes, then turn over and cook for 10 minutes more without the bricks. Arrange the lemon slices over the chicken for the last few minutes of cooking. MAKE AHEAD The day before: Marinate the chicken. The look: Serve chickens whole on a platter lined with rosemary, thyme or bay leaves, with roast potatoes and summer vegetables or salad.
Preparation time: 25 minutes Cooking time: 15 minutes Serves 8-10 Unsalted butter, softened, for greasing 3 eggs 85g caster sugar, plus extra for dusting 1 tsp vanilla extract 85g plain flour, sifted 1 tsp baking powder Icing sugar, for dusting Small mint sprigs, for garnish Raspberry and lemon curd filling 200ml double cream 2 tbsp caster sugar 200ml lemon curd 200g raspberries, plus extra, for garnish Preheat oven to 200°C. Lightly grease a 30 x 24 cm Swiss roll tin with butter, and line with baking paper. Place the eggs, sugar and vanilla extract in the bowl of an electric mixer and beat for 4 minutes or until thick and pale. Using a large metal spoon, gently fold in the flour, baking powder and a pinch of salt. Pour into the tin and bake for 12-15 minutes or until golden. The cake should spring back when you touch it. Turn out on to a sheet of baking paper dusted with the extra sugar. Roll the paper up lengthways and leave the sponge to cool completely. To make the raspberry and lemon curd filling, whisk the cream and sugar for five minutes or until soft peaks form, but do not over-whisk. Unroll the sponge. Spread with the curd, then layer over the cream, dot with the raspberries and roll up the paper and sponge again lengthways. To serve, remove the paper and place roulade, seam side down, on a platter. Dust with icing sugar, garnish with mint sprigs and raspberries. MAKE AHEAD On the morning of: Bake, fill and roll up to 4 hours ahead and leave, rolled in baking paper, in a cool place. The look: Serve at the table for maximum impact.