Tastes Like Summer

It’s time to tease the taste buds with these summer dishes!

Let’s indulge in delicious dishes this summer, and boy, do we have some recipes for you!

THE PERFECT PAVLOVA

Recipe by Nourish Magazine

Ingredients:

  • 4 egg whites
  • 1 cup caster sugar
  • 1 tsp white vinegar
  • 2 tsp cornflour
  • 1 tsp vanilla extract

Whisk the egg whites with a pinch of salt until stiff.

Very, very slowly add the sugar. When all the sugar is beaten in, continue to beat for a further minute. Fold in the cornflour, vinegar and vanilla.

Spread the mixture on a lined baking tray in an approximately 20cm circle.

Bake for one hour in a 160°C oven. Once cooked turn off the oven and allow the pavlova to cool in the oven.

Once cooled, top with lots of whipped cream and seasonal berries or store for up to two weeks in an airtight container.

Tips for the Perfect Pav:

  • Make sure your egg whites are at room temperature as opposed to straight out of the fridge.
  • Frozen egg whites work really well, just ensure they are completely defrosted and at room temperature before trying to whip them.
  • Make sure your bowl and whisk are completely clean and dry!
  • If your cooked pavlova has a few bubbles of sugar on it this may be because of the humidity in your oven. Prop the oven door open ever so slightly while it cooks to allow the steam to escape.
  • If flavouring your pav (i.e. chocolate or with nuts etc), fold in the flavour very carefully at the same time as you do the cornflour and vinegar.

 

BAJA FISH TACOS

Recipe by Barrio Brothers

Ingredients:

  • Vegetable oil for frying
  • ¼ red cabbage, thinly sliced
  • 1/2c coriander, roughly chopped
  • Juice of 1 lime, plus wedges for serving
  • 2 tbsp honey
  • 1/2c Mayonnaise
  • Salt
  • 12 Corn tortillas
  • 3/4c flour
  • 1/3tsp chilli powder
  • Freshly ground pepper
  • 500g Skinless white fish (e.g Halibut), cut into 5-6cm pieces
  • 1 Hass Avocado, sliced
  • ½ c Pico de Gallo (recipe below)

Pico de gallo:

  • ½ red onion, finely diced
  • 2 Roma tomatoes, finely diced
  • 1/4c fresh coriander, roughly chopped
  • ½ Jalapeno, seeds removed, finely diced
  • 1 Lime
  • Salt

Combine all ingredients in a bowl and season with lime juice and salt to taste. Set aside in the fridge until ready to use.

 

Taco Method:

Heat up a deep fryer or about 8cm of vegetable oil in a medium pot over medium-low heat until a thermometer reaches 180 degrees Celsius. Meanwhile, toss the cabbage, coriander, lime juice, honey and mayonnaise in a bowl. Season with salt to taste.

Warm the tortillas in the microwave for 20-30 seconds, wrap in a damp towel to keep warm.

Mix the flour, chili powder and salt and pepper in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2-3 minutes. Transfer to a paper towel lined plate with a slotted spoon. Season with salt.

Fill the tortillas with the slaw, fish, avocado and pico de gallo. Serve with lime wedges.

 

LAMB ROGAN JOSH

Recipe by Shimana Indian cuisine

Ingredients:

  • 1 tsp Cumin seed
  • Whole spice (2 star anise, 4 cardamom pods, 1 cinnamon stick, 4 bay leaf, 1tsp black peppercorns)
  • 3 medium onions, sliced
  • 1Tbsp Ginger, minced or grated
  • 1 Tbsp Garlic, crushed
  • 1 tsp Cumin powder
  • 1 Tbsp Chilli powder
  • 1 ½ tsp Turmeric powder
  • 1 tbsp Coriander powder
  • 1 tbsp Garam masala
  • 1.5kg Diced Lamb
  • 5 fresh tomatoes, diced
  • Salt

Method:

Heat 50Ml of oil in a large, heavy based saucepan.

Add the cumin seeds and whole spice and stir until fragrant.

Add sliced onion and stir until golden brown, then add the ginger and garlic and cook for 1-2 minutes.

Turn the heat down and stir in remaining spices, then add your meat and fresh tomatoes. Cook for 1.5-2 hours or until the meat is tender and falling apart.

Serve with steamed rice, naan bread and garnish with fresh coriander.

 

THAI GREN CURRY

Recipe by Krung Thep Thai Street Food

Ingredients:

  • Coconut cream 400ml
  • Chicken thigh 500gm, diced
  • 2 cups of your favourite vegetables, (bamboo, green beans, broccoli, carrot, baby corn)
  • 3 Tbsp of Thai Green curry paste
  • 2tbsp brown sugar
  • 2tbsp Fish Sauce
  • Juice of a lime
  • ¾-1 tsp salt

Method:

Heat coconut cream until simmering and then stir in the green curry paste.

Stir in the chicken, cook for 10 minutes or until cooked through

Stir in the vegetables and simmer until just cooked

Season with the fish sauce, sugar, lime and salt. Check seasoning and add more if needed

 

Serve with jasmine rice and Roti bread

 

GRILLED HALOUMI AND ASPARAGUS SALAD

Recipe by nourish

Ingredients:

  • 1 bunch of Asparagus
  • 1 Block of Haloumi
  • 1 Bag of baby rocket
  • 1 punnet cherry tomatoes, halved (or use 1 punnet of strawberries)

Dressing:

  • 3 tbsp olive oil
  • 2 tbsp pomegranate molasses
  • 2 tsp honey
  • Juice of ½ a lemon
  • ½ tsp Dijon mustard
  • Grinding of salt and pepper

Method:

Snap the ends of the asparagus, rub a little olive oil over them and BBQ or grill until tender and charred. Cut into halves or thirds.

Slice the haloumi and BBQ or grill until golden.

Whisk the dressing ingredients together or shake in a jar until combined.

Scatter the rocket over a large serving dish, then top with the tomatoes, then grilled asparagus. Drizzle the dressing over the salad and finish with the grilled haloumi slices.

 

PULLED LAMB SHOULDER WITH STICKY POMEGRANATE GLAZE

Recipe by Mill House

Ingredients:

  • 4 garlic cloves , chopped
  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tbsp dried oregano
  • 1 lemon , quartered, pips removed
  • 1 ½kg bone-in lamb shoulder joint
  • 2 red onions , cut into wedges
  • 1L carton pomegranate juice
  • 2tbsp clear honey
  • 250g natural yogurt
  • 100g tub pomegranate seeds, or seeds from 1 fresh pomegranate
  • small handful mint leaves, chopped

Method:

Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.

Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs.

Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy – this may take up to 30 mins.

Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.

 

CRISPY CHICKEN WINGS WITH STICKY WING SAUCE

Recipe By Kiwi Grill

Ingredients:

  • 2kg Chicken wings
  • 500ml Buttermilk
  • Salt
  • Pepper

Seasoned flour:

  • 250g flour
  • 50g Corn flour
  • 1 1/4tsp baking powder
  • 1 1/4tsp garlic salt
  • 2 Tbsp Onion Powder
  • 2 tsp Salt
  • 1 tsp pepper
  • 1 tsp Paprika
  • ½ tsp Chilli flakes

Sticky Wing sauce:

  • 250ml Sweet Chilli sauce
  • 125ml canola oil
  • 125ml soy sauce
  • 25g crushed ginger
  • 5 cloves garlic, crushed
  • 50ml lemon juice
  • 2 tbsp Tuscan seasoning
  • 3 tbsp sesame seeds

Whisk all ingredients together in a bowl until thoroughly combined. Keep in the fridge until required.

Method:

Marinade the chicken wings in the buttermilk with a good grinding of salt and pepper. Leave for at least two hours, or overnight.

Mix all seasoned flour ingredients together in a bowl.

Heat a deep fryer or a large pot of canola oil up to 180 degrees.

Dredge the chicken wings through the seasoned flour and transfer to a plate.

Once the oil is hot, fry the wings for 5-6 minutes or until golden, crispy and cooked through.

Once cooked, transfer to a bowl and toss through the sticky wing sauce.

 

BABY POTATOES WITH SUMMER GREEN SAUCE

Recipe by Nourish

Ingredients:

  • 1.5kg New potatoes (perlas, gourmet etc)
  • 2 egg yolks
  • 1 Tbsp wholeseed mustard
  • 1 tsp sugar
  • ½ tsp salt
  • 3 cloves garlic
  • 2 spring onions (chopped)
  • 3 tbsp white wine vinegar
  • 1 cup of mixed herbs (coriander, parsley, mint, basil)
  • ¾ cup vegetable oil
  • Extra spring onion and mint to serve

Method:

Boil potatoes until tender, drain and set aside.

Blitz yolks, mustard, sugar, salt, garlic, spring onion and vinegar in a food processor until combined. Add herbs and blitz until fine. Add oil in a slow drizzle to emulsify the sauce.

Stir the green sauce through the new potatoes, arrange on a platter and garnish with finely sliced spring onion and mint leaves. Serve as a side dish to your slow roasted lamb, Christmas ham or summer BBQ meats.