Jamie Oliver takes to the great out­doors with won­der­fully fresh al fresco fare

The Irish Mail on Sunday - TV Week - - CONTENTS -

Wrap the pancetta slices around 8 of the pieces of fo­cac­cia. Start­ing with the root half of each chilli, build the ke­babs by thread­ing the in­gre­di­ents onto the skew­ers.

Be as creative as you like, al­though ide­ally each kebab will have the same quan­ti­ties of fish, fo­cac­cia, onion, chill­ies and lemon wedges. Brush the ke­babs with a lit­tle olive oil.

Heat the bar­be­cue to a high heat, then grill the ke­babs un­til the fish is cooked through (around 8-10 min­utes, de­pend­ing on your bar­be­cue).

Keep mov­ing them around to avoid burn­ing. The fish may need to spend 10 min­utes in an oven heated to 180°C/gas 4 to en­sure it’s cooked through af­ter the pancetta be­comes crisp. Squeeze the lemon juice over and serve.

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