This week our Teen Chefs will be cooking – Beer and Maple sticky Chicken with Romesco sauce served with Garlic and Rosemary infused Courgetti.

We will be baking chicken to a sticky perfection in a sweet and dark ale marinade we will then make the wonderfully versatile Romesco sauce from sunny Spain.

We will be roasting tomatoes, garlic and red pepper before blending with toasted almonds and croutons.  We will be serving this with our glazed chicken, and serve alongside, courgetti infused with garlic and rosemary.

Keeping in line with seasonality this is an opportunity to use courgettes at their best between the months of June until September.  This vegetable is a variety of cucurbit, which means it’s from the same family as cucumber, squash and melon.

Courgette also known as zucchini to some, is the most popular of the squash family, its culinary uses are many and it is an easy ingredient to cook providing you don’t boil them which turns them mushy and flavourless, instead pan fry or steam, or eat raw.

When buying select small courgettes that are firm to touch with a glossy, unblemished skin. Avoid soft and oversized courgettes.  Courgettes do not need peeling. Slice off each end and prepare as recipe directs.

In this week’s dish we will be using the following skills:

Weighing, measuring, roasting, combining, blending, pureeing, frying and grilling, spiralizing, sautéing.

See you Saturday Teen Chefs.