Ingham Chicken Kebabs with Char Grilled Vegetables and Green Bean Salad

Cooking for numbers is made easy as Jonny Rudduck of il buco on Ponsonby Road pulls out the barbecue at Our Place.

Feeds 6-10 people

Ingham Chicken Kebabs

Ingham Fresh Marinated Chicken Kebabs: a variety of summer flavours including Satay, Honey Soy, Thai, Lemon & Herb, Sundried Tomato, Barbecue and plain.

The Ingham Kebabs are ready to cook - just place them on the barbecues and cook for 5 minutes each side, or until cooked through.

Fried Potatoes

1kg cooked baby potatoes

3 sprigs fresh rosemary

Olive oil

100gms butter

Dice potatoes.

Heat wok on the barbecue and when hot, add oil and butter.

Add diced potatoes and rosemary. Cook for about 3-4 minutes, then turn. The potatoes should be golden brown.

Continue turning until potatoes are warmed and golden.

Char Grilled Vegetables

Any selection of seasonal vegetables works well in this dish.

2 large purple eggplant

6 zucchini

6 selection of capsicum; red, yellow, green

6 mushroom (large field variety)

2 bunch of fresh asparagus

250 mls garlic olive oil

Prepare Vegetables

Slice eggplant in to ¼ inch rounds & salt for 15 minutes. This is done to sweat the eggplant, so that they cook quicker and absorb less oil when cooking. Dry with a paper towel.

Cut and deseed the capsicums.

Cut zucchini in half, lengthwise.

Snap ends off asparagus.

Brush vegetables with the oil. Jonny recommends using oil infused with garlic for lots of flavour, and salt & pepper. Cook vegetables in the order listed above, turning when seared. Brush top side of vegetables with oil before turning. Keep a close eye on the vegetables when cooking, as they’ll burn easily!

Green Bean Salad

1 kg cooked green beans

1/2 doz ripe juicy tomatoes

1 block of feta cheese

Vinaigrette

In a small bowl, mix two parts olive oil to one part balsamic vinegar, add salt and pepper, and 1 clove of crushed garlic if desired.

In a flat serving dish arrange the beans and tomatoes.

Crumble over the feta cheese and pour vinaigrette over the salad.

Serve the Ingham Kebabs, grilled vegetables and green bean salad on platters and enjoy.