Summer 2024

Summer Sensations Recipes

These dishes are quick and easy to prepare and make the most of seasonal summer delights. As always, source your ingredients from reputable local producers for the maximum flavour and benefits for your health and the planet. Enjoy!

Mango and Lychee Pavlova

Serves 8

Ingredients:

• 4 large pastured free-range egg whites
• 300gm castor sugar
• 2 tsp cornflour
• 1 tsp white vinegar
• 500ml cream, whipped
• 2 mangoes, sliced
• 250gm lychees, peeled and deseeded
• Microherbs to garnish
• Vanilla ice cream, to serve if desired

Method:

• Preheat oven to 120°C.
• Using an electric mixer, whisk egg whites until soft peaks form, then with the motor running slowly add the sugar a little at a time and continue to whisk until glossy and thick and all the sugar granules have dissolved.
• Gently fold in the cornflour and vinegar and scrape onto a baking tray lined with baking paper, shaping into a rough circle about 25cm in diameter.
• Bake for 1 hour, then turn off the oven and allow the pavlova to cool completely before removing it.
  Once completely cool, gently transfer the pavlova to a serving plate, top with whipped cream and arrange the mango slices and lychees on top.
• Garnish with microherbs and serve immediately with vanilla ice cream, if desired.

Roasted Baby Beets, Grilled Haloumi, Chickpeas, Orange and Mint

Serves 4

Ingredients:

• 2 bunches baby beets
• 200gm haloumi, cut into ½ cm slices
• 1 x 400gm tin chickpeas, drained and rinsed
• 1 red onion, cut into wedges
• 2 oranges, peeled and cut into 8 pieces
• ½ cup fresh mint leaves
• 1 tsp Dijon mustard
• 30ml red wine vinegar
• 60ml olive oil
• Salt and pepper

Method:

• Lightly rub the beets with vegetable oil and roast at 180° Celsius for 20-25 minutes or until tender when pricked.
• Rub off the skins with your hands or scrape off with a small knife and slice into circles or wedges.
• On a separate tray combine the chickpeas and red onion and drizzle with olive oil and salt, and roast for 20 minutes or until the onions are soft.
• Whisk together the mustard, vinegar and olive oil and season with salt and pepper.
• Lightly oil the haloumi slices and grill in a hot grill pan on both sides until crispy.
• Toss with the beets, chickpeas, red onions, orange, mint and dressing and serve while the haloumi is still nice and hot.

Prawn Saganaki

Serves 4

Ingredients:

• 400gm peeled green prawns
• 1 onion, peeled and diced
• 1 clove garlic, sliced
• 50ml extra virgin olive oil
• 500gm tomatoes, diced
• 2 tsp paprika
• pinch saffron
• salt and pepper
• 100gm fetta, crumbled
• ½ cup oregano leaves

Method:

• Sauté the onion and garlic in the oil until soft.
• Add the tomatoes, paprika and saffron and simmer for 10–15 minutes.
• Season well with salt and pepper.
• Add the prawns and simmer until just cooked.
• Serve in the pan with the fetta and oregano sprinkled on top.

Jambalaya

Serves 4

Ingredients:

• 300gm chicken thighs, sliced
• 100gm chorizo
• 250gm prawn cutlets
• 1 onion
• 1 clove garlic
• 1 bay leaf
• 1 red capsicum, sliced
• 2 tbs creole spice
• 250gm tomatoes, diced
• 500ml chicken stock
• 1 cup long grain rice
• 200gm okra, sliced
• 200gm green beans, sliced
• 2 tbs flat parsley, chopped
• salt and pepper

Method:

• Sauté the chicken, chorizo and prawns separately in a hot pan until coloured all over. Set aside.
• In the same pan, sauté the onion, garlic, bay leaf, red capsicum and spice mix until soft.
• Add the tomatoes and chicken stock and bring to the boil.
• Add rice, stir and cover. Cook on a medium heat for 10 minutes.
• Add the okra and beans and cook for another 5 minutes.
• Return the chicken, chorizo and prawns to the pan and stir through the rice.
• Simmer for another 5 minutes and finish with the parsley and salt and pepper.