Traditional food and drink menu

Thursday Throws

Middle Eastern Chicken with Apricots

Serves 2 to 4 people Approximate time: 1hr. 10mins.

4 chicken joints
1 tblsp. olive oil
110g (4oz) dried apricots, halved
25g (1oz) flour
1 tsp. ground ginger
15g (½oz) butter

500ml (¾ pint) chicken stock
1 onion, sliced
1 x 400g (14oz) tin of chick peas, drained
1 tsp. ground cumin
1 tsp. ground coriander
salt and pepper


  1. Thread the meat, tomatoes and mushrooms alternately onto 4 skewers.
  2. Put lemon juice, soy sauce, Worcestershire sauce, garlic and low-calorie spread into a small pan and heat gently until spread melts.
  3. Pour into a large dish that is big enough to take the kebabs, and marinate the kebabs in this for 2 hours. Turning occasionally to ensure complete coverage..
  4. Cook kebabs under a hot grill (or on a BBQ) for 10 to 15 mins., until meat is tender. Remember to turn and baste them with the remaining sauce.
  5. Serve on a bed of shredded cabbage, carrot and apple with the rest of the sauce poured over or served in a separate jug.

Bananas Bohème

Serves 4 people Approximate time: 45 mins.
6 bananas
110g (4oz) macaroons
1 tbsp. melted butter

6 tbsps. Bacardi White Rum
1 tbsp. castor sugar
300ml (½ pint) double cream


  1. Pre-heat oven to 180° C (350°F), or Gas Mark 4.
  2. Grease medium sized baking dish. Peel the bananas, halve lengthways and lay in the dish.
  3. Sprinkle the sugar and rum over the bananas. Bake for 15 minutes. Remove the dish from the oven and allow to cool for 10 minutes.
  4. Reduce oven heat to 170° C (325°F) or Gas Mark 3.
  5. Coarsely crumble the macaroons and mix with the melted butter. Pour the cream over the bananas and sprinkle the macaroon mixture over the top.
  6. Bake for a further 20 minutes.


Our thanks to the Friends of Loch Lomond Recipe Book for their contribution …





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