Hurry Up and Slow Down


I always look forward to the month of July and not just because of the glorious weather. After the craziness of the school year I take my two boys and head north to the cottage. Here there are no set schedules, no soccer games/hockey games/play dates to drag the kids off to, no stores to whip out to, no movies we “have” to go and see and no “important” errands. Instead there is a sense of calm and relaxation. And instead of me constantly chanting to the kids, “Hurry up, hurry up. We’re going to be late”, I find myself taking the time to actually enjoy my children. Jumping off the dock, looking for frogs and island hopping are daily rituals. So our family meals have to reflect this unhurried and relaxed pace. Meals are usually always cooked on the BBQ and almost never require a lot of preparation. Here’s an easy and fun meal that is perfect for those long, lazy days of summer. Marinate the chicken ahead of time and give your family the task of husking the corn so everyone gets to enjoy the most of the day without being in the kitchen. So come on…hurry up and slow down!

Chicken & Chorizo Skewers
Serves 6
Ingredients:
· 8 (about 600g) chicken thigh fillets, cut into medium sized pieces
· 1 tablespoon olive oil
· 2 garlic cloves, crushed
· 2 teaspoons ground oregano
· 2 teaspoons sweet paprika
· 1 tablespoon fresh lemon juice
· 2 teaspoons brown sugar
· 4 chorizo sausages, thinly sliced diagonally
· Crusty rolls, split, to serve
· Spicy Barbecued Corn on The Cob (see recipe below)

Combine chicken, oil, garlic, oregano, paprika, lemon juice and sugar in a bowl. Place in the fridge for 2 hours to marinate or overnight.

Evenly thread the chicken, alternating with chorizo, among the skewers. Note: If using wooden skewers, make sure you soak them in water for 15 minutes prior to using. This will ensure they don’t burn on the BBQ.

Heat a barbecue on medium high heat. Add the skewers and cook, turning, for 6-8 minutes or until chicken is cooked through. Remove from heat and place in the fridge to chill. Serve with rolls, corn and a green salad.

Spicy Barbecued Corn on the Cob
Makes 6 servings
Ingredients:
· 6 cobs of fresh corn, husks and silks removed
· 1 tablespoon olive oil
· Salt
· Pepper
· Chili powder
· 2 limes, quartered

1. Preheat a BBQ to medium high heat.

2. Brush the corn with the oil and BBQ turning frequently for 10 minutes or until tender and golden brown.

3. Remove from heat and season with salt, pepper, chili powder to taste. Squeeze fresh lime or each cob. Enjoy!