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| SUMMER
RECIPE IDEAS |
FOOD
& COOKING ARTICLE |
 Al
Fresco Eating Recipes
Another Bank Holiday approaches at the end of May (in
the UK at least). The last of a glut of them. especially
this year with the two extra holidays we had for the
Royal wedding. It seems to me more and more people are
now referring to this one as the May Bank Holiday and
the one at the start of the month as May Day Bank Holiday.
What happened to calling it Whit Bank Holiday? Whit
of course is an abbreviation of Whitsun or Whit Sunday
which is or was a special Sunday in the church calendar,
marking the seventh Sunday after Easter. This year the
Sunday isn't the seventh after Easter so that Is why
it is no longer called Whit Bank Holiday but why did
it need to change. Surely it would have been far better
to spread out our precious days off?
As Whitsun is a festival which originated from the
pagan celebration of Summer's Day it seems only fitting
to come up with some summer style recipes to enjoy.
If you are already bored of barbecues this year, with
such an early start to the summer, then here are some
summer recipe ideas for you to try, perfect for picnics
or a spot of Bank holiday entertaining in the garden
with friends.
Summer recipe ideas:
SNACKS
- Pink
Lady® apple & manchego tapas –
crisp
apple wedges chargrilled are the perfect partner to
the Spanish manchego cheese. Inspired by the Spanish
growing region for Pink Lady® apples,
these are delicious with a glass of sherry.
SUMMER SALADS
- Cauliflower
Waldorf Salad - The brightness of the apples
and the crunch of the nuts make this a delicious lunch
party starter or even as a side salad to accompany
a roast chicken.
THE MAIN EVENT
DESSERT
- Sweet
Eve Strawberries with Pink Lady Apple Sorbet
- On a hot summer’s day, this is the perfect
dessert recipe. The sweet tanginess of Pink Lady apples
makes a wonderful sorbet flavour, and the strawberries
bring fragrance and softness to the icy texture.
- Sweet
Eve Strawberry Ripple Mascarpone Cheese Parfait
- A parfait or semifreddo is just a frozen pudding.
It is a very simple way of making a very delicious
type of ice-cream but without too much stirring, leaving
the cook ample time to focus on other preparations.
BREAKFAST
SOUP
 Chilled
Pink Lady® breakfast soup – forget tomatoes
and gazpacho and cool off with the delicious and healthy
chilled soup made from Pink Lady® apples.
Ingredients
1 Pink Lady® apple peeled, quartered and cored
3 bananas, roughly chopped
250g fresh strawberries
1 large pear, peeled, quartered and cored
500ml orange juice
1tbsp lemon juice
150ml grapefruit juice
3 tablespoons honey
Crushed black peppercorns, or sprigs of fresh mint
to garnish
Method
- Place
all the fruit in a food processor with 150ml of the
orange juice and blend until smooth.
- Add
the lemon juice and honey. Blend again.
- Place
the soup in a large bowl, stir in the remaining orange
juice, cover and refrigerate, until time to eat.
- Garnish
with crushed peppercorns, or mint.
Serves
3
www.pinkladyapples.co.uk
CANAPES
 Roasted
Shallot & Goats Cheese Canapés –
deliciously straightforward, these canapés are
perfect for drinks and nibbles in the garden.
Ingredients
12 shallots, peeled and quartered
2 tsp olive oil
1 tbsp balsamic vinegar
5 or 6 sprigs lemon thyme, leaves picked
2 flat breads
30g goats’ cheese
handful of rocket
Method
- Heat
the oven to 220°C / Gas 7.
- In
a bowl combine the shallots, oil, vinegar and thyme
and season well.
- Swirl
everything together so the shallots are well coated
then tip into a roasting tin covered with foil.
- Cook
for 20 minutes in the centre of the oven.
-
Remove the foil and cook for a further 20 minutes.
- Spoon
the caramelised onions out onto a plate and set aside
to cool.
- Using
a circular pastry cutter, cut 15 disks out of the
flat breads then mound some of the shallots on top.
- Crumble
some goats’ cheese on each one and grill for
a minute or two until the cheese melts slightly.
- Top
each canapé with a sprig or two of rocket and
serve.
Notes:
If you can’t find flat breads in your supermarket
use chapattis instead.
Makes
15
www.ukshallot.com
TAPAS
 Spanish
Pink Lady®
Apple and Manchego Tapas - crisp apple wedges chargrilled
are the perfect partner to the Spanish manchego cheese.
Inspired by the Spanish growing region for Pink Lady®
apples, these are delicious with a glass of sherry.
Ingredients
1/4 ciabatta (about 150 g)
1 tbsp garlic oil
1 Pink Lady® apple, cored and cut into
16 wedges
50 g manchego cheese, cut into 8 cubes
1 tbsp snipped fresh chives
Method
- Cut
the ciabatta into 8 cubes, trimming the edges so the
cubes sit straight on a board.
- Heat
a griddle pan until really hot.
- Brush
the ciabatta cubes with the garlic oil and griddle
for 2 - 3 minutes, turning until lightly charred all
over.
- Remove
and put onto a board.
- Add
the apple wedges to the griddle pan and cook for 2
- 3 minutes, turning halfway until lightly charred.
- To
assemble, top each cube of bread with 2 slices of
apple, a cube of cheese and a sprinkle of chives.
- Secure
with a cocktail stick and serve.
Serves
4
www.pinkladyapples.co.uk
JAPANESE STYLE ROLL-UPS
 Japanese
style Radish and Rare Beef Roll-ups – these
nibbles made from chilled beef and crunchy British radishes
are the perfect treats to offer round at a summer garden
party.
Ingredients
450g fillet steak (1 long thin piece works best)
2 tsp oil
8 radishes
4 spring onions
2cm root ginger
2 tbsp sesame oil
40ml soy sauce
½ tbsp wasabi paste
Bunch watercress
Black sesame seeds, to sprinkle
Method
- Season
the steak with salt and white pepper.
- Heat
the oil in a frying pan until very hot and sear the
steak on all sides so it’s quite dark on the
outside but still feels soft and rare on the inside.
- Wrap
it in cling film and place it in the freezer for 1
hour.
- Chop
each radish into 8 wedges and slice the spring onions
length ways into thin slivers.
- Finely
grate the ginger and combine with the sesame oil,
soy and wasabi paste.
- Unwrap
the steak and slice as thinly as possible, you should
get 16 slices out of it.
- Place
a few pieces of radish and spring onion along with
a sprig or two of watercress at one end of a slice
of beef and roll it up.
- Repeat
this until all of the beef and vegetable are used
up.
- Arrange
the beef rolls on a plate and sprinkle with the sesame
seeds, serve with the dipping sauce.
Notes:
Resting
the beef in the freezer means that it becomes firm
and is easier to slice thinly. If you haven’t
got wasabi paste substitute horseradish sauce instead.
Makes
16 canapés
www.loveradish.co.uk
SMOKED SALMON SALAD
 Tenderstem®,
Scottish Smoked Salmon & Toasted Seed Salad with
Lemon Dressing - This salad is incredibly
easy to make but full of flavour. The toasted seeds
give added crunch and the lemon dressing really brings
out the flavor of the Tenderstem® and salmon.
Ingredients
200g Tenderstem®, stems cut in half
80g mixed seeds (eg sunflower, pumpkin, sesame)
1 tbsp dark soy sauce
200g Scottish smoked salmon
Small bunch fresh chives, snipped
For lemon dressing:
2 tbsp cold pressed rapeseed oil
Juice ½-1 lemon, to taste
Freshly ground black pepper & sea salt, to taste
Method
-
Make the dressing by whisking together the rapeseed
oil and lemon juice to taste.
- Season
with freshly ground black pepper and sea salt.
- Steam
or boil the Tenderstem® for 3 to 4 minutes until
just tender but with a little bite.
- While
the Tenderstem® is cooking toast the seeds by
tipping them into a small frying pan.
- Add
the soy sauce and cook over a medium heat, tossing
regularly to coat all over, for about 3 minutes until
the seeds are crisp and golden. Take care not to burn
them or they will taste bitter.
- Arrange
the cooked Tenderstem® on a plate.
- Top
with the smoked salmon slices.
- Drizzle
over the dressing,
- Sprinkle
over the toasted seeds and chives.
Serves
4
www.tenderstem.co.uk
SUMMER SALAD
 Summer
Salad of Purple Sprouting Broccoli, Asparagus, Peas
and Radish - This is a wonderful, healthy salad
to try when the season for fresh, British greens begins.
Using soya sauce and lime as a dressing helps to bring
a salty and oriental flavour to this summery dish.
Ingredients
400g fresh purple sprouting broccoli
300g fresh British asparagus
200g fresh radish
200g fresh podded peas
100g sesame seeds
50ml rapeseed, grapeseed or other vegetable oil
Zest and juice of 1 lime
2 tbsp soya sauce
½ tsp sugar
Sea salt and pepper
Method
- Firstly
prepare the vegetables.
- Wash
and trim the purple sprouting broccoli, the asparagus
and the radish.
-
Slice the broccoli and asparagus into 3 cm pieces,
and slice the radish thinly.
- Place
the radish in a bowl of cold water.
- Using
a double layered steamer, boil some water and steam
the purple sprouting broccoli, the asparagus pieces
and the peas for approximately 5 - 7 minutes. The
vegetables should be quite tender, but still green
and slightly crisp.
- Remove
the vegetables from the steamer and set aside to cool
on a clean preparation tray.
- In
a little jug mix together the sesame seeds, rapeseed
oil, zest and juice of the lime, the soya sauce, sugar,
a pinch of sea salt and a generous grating of black
pepper.
- In
a roomy salad bowl, mix together the steamed purple
sprouting broccoli, asparagus and peas.
- Add
the drained radish slices.
- Add
the soya and lime dressing.
- Toss
the salad well and serve.
Serves
4
www.loveyourgreens.co.uk
WALDORF SALAD
 Cauliflower
Waldorf Salad - The brightness of the apples and
the crunch of the nuts make this a delicious lunch party
starter or even as a side salad to accompany a roast
chicken.
Ingredients
1 cauliflower
1 Pink Lady® apple
1 tbsp fresh lemon juice
100g soft blue cheese
50g walnut pieces
A handful of basil leaves
150g crème fraiche
1 tbsp extra virgin olive oil
1 tbsp white wine vinegar
Sea salt and pepper
Method
- Break
the cauliflower into small florets, removing and discarding
the tough stalks.
- Slice
the florets into small pieces.
- Core
and slice the apple, and place in a bowl.
- Mix
in the lemon juice, to ensure the apple slices do
not go brown.
- Slice
the blue cheese, chop the walnuts and tear the basil
all into small pieces.
- In
a small bowl mix the crème fraiche with olive
oil, vinegar, sea salt and pepper.
- Taste
the dressing for seasoning, adding extra if need be.
- Place
the cauliflower, apple, blue cheese and walnut pieces
and the crème fraiche dressing in a large salad
bowl.
- Toss
the salad well, so that all the ingredients are covered
with dressing and serve.
Serves
4
www.loveyourgreens.co.uk
SUMMER
SALAD
 Tiffany
Goodall’s British Asparagus, Beetroot & Smoked
Salmon Salad with a Pepper Dressing - “This
salad is a gorgeous starter for spring or summer, and
the horseradish gives it a perfect kick against the
soft silky asparagus, it’s a fab combination.”
Ingredients
1 pack (approximately 125g) British asparagus tips
135g watercress and salad leaves
100g smoked salmon
2 cooked beetroot dipped in vinegar (not pickled),
cut into eighths
For the dressing:
3 tbsp horseradish cream
2 tbsp yoghurt
1 tsp white wine vinegar
Black pepper to season
1 lemon, juiced
Method
- Place
the British asparagus tips into a pan of boiling water
and cook for 3 - 4 minutes.
- Meanwhile
assemble the salad leaves and watercress onto 2 small
plates and lay on the smoked salmon.
- Then
drain the British asparagus tips and lay on top of
the salad.
-
Finally mix the dressing ingredients together and
drizzle over the salad with lots of black pepper over
the top.
- Finish
with the lemon juice.
Serves
2
www.lovebeetroot.co.uk
OPEN
TART
 Pea,
Beetroot, Roasted Red Pepper and Goats Cheese Open Tart
– savour the flavour of summer with this tasty
tart.
Ingredients
Plain flour for dusting
500g ready made puff pastry
1 free range egg, lightly beaten
100g peas, shelled (approx. 335g unshelled)
100g ready cooked red peppers in oil, drained
100g goats cheese, crumbled
100g plain cooked beetroot, drained and cut into chunks
Small bunch of flat leaf parsley, picked
4tbsp extra virgin olive oil
1tbsp Balsamic vinegar
Salt and pepper
Method
-
Preheat the oven to 200°C / 400°F.
- Lightly
dust a work surface with the flour, and roll out the
puff pastry until it is 4mm thick.
-
Cut out 4 discs with a 11.5cm round pastry cutter
and then with a sharp small knife lightly score around
the pastry discs 1cm away from the edge, trying not
to cut through the pastry.
- Then
brush with the beaten egg, lay the pasty discs onto
a non stick baking try and place in the oven on the
middle shelf and cook for 20 minutes, or until golden.
- Once
cooked remove from the oven and leave to cool. Then
remove the inner part with a small knife.
- While
you are waiting for the pastry to cook, bring a pan
of salted water to the boil, cook the peas for 2 minutes,
then drain and refresh under cold water for another
minute, drain and set aside.
- Cut
the peppers into thick slices and then place into
a medium sized bowl with the peas, goat’s cheese,
beetroot and parsley.
- In
a small bowl mix together the extra virgin olive oil
and Balsamic vinegar.
- Add
2 tablespoons to the vegetables and goats cheese,
season with salt and pepper and mix well.
- Place
the pastry discs on 4 plates and fill with the vegetables
and goats cheese.
- Drizzle
the rest of the dressing around the plates and serve.
Serves
4
www.lovebeetroot.co.uk
LUNCH SALAD
 Warm
Green Bean, Halloumi and Potato Salad with Olives
– this is a slightly more substantial salad recipe,
perfect for a light lunch.
Ingredients
200g new potatoes, sliced
200g green beans, trimmed
4tbsp extra virgin olive oil
1tbsp red wine vinegar
50g baby capers, washed
Small bunch of mint, chopped
Small bunch of dill, chopped
12 black olives, stoned
150g cherry tomatoes, cut in half
Salt and pepper
1tbsp olive oil
200g haloumi, sliced
Method
- Place
the new potatoes in a medium sized pan, cover with
cold water, and then lightly salt to taste.
- Bring
to the boil, and then simmer for 10 to 15 minutes
until cooked.
- In
the meantime bring a medium sized pan of salted water
to the boil, then cook the green beans for 2 minutes,
drain and set aside.
- In
a medium sized bowl mix together the extra virgin
olive oil and vinegar, then add the capers, mint and
dill.
- Now
add the potatoes, beans, olives and tomatoes, mix
well and season with salt and pepper.
- Heat
the olive oil in a medium sized non-stick frying pan
and cook the haloumi on both sides for 1 minute until
golden brown.
- Add
the haloumi to the salad and mix gently, then divide
between 4 plates and serve immediately.
Serves
4
www.tastesofsummer.co.uk
BRAISED SHOULDER OF LAMB
 Braised
Shoulder of Lamb with Fresh Peas, Butterbeans and White
Wine – entertain guests in the garden with
this summer take on the traditional Sunday roast
Ingredients
½ a shoulder of lamb on the bone
Salt and pepper
4 shallots, chopped
2 small carrots chopped
3 cloves of garlic, sliced
200ml white wine
400g tin of chopped tomatoes
2 bay leaves
400ml lamb stock
400g tin of butter beans, drained
150g peas, shelled (approx. 500g unshelled)
1 small courgette, sliced
Method
-
Preheat the oven to 180°C / 350°F.
- Put
the lamb in a deep roasting tray, season with salt
and pepper and place in the oven for 30 minutes.
- Remove
the lamb from the oven and leave to cool for a few
minutes, and then remove the lamb from the tray.
- To
the tray add the shallots, carrots, garlic, white
wine, chopped tomatoes, bay leaves and lamb stock,
season with salt and pepper and mix together.
- Place
the lamb on top and cover well with tin foil and put
back in the oven for 1½ hours.
- Remove
the lamb from the oven and mix in the butter beans,
peas and courgette, recover with foil and cook for
a further 30 minutes.
- Remove
the lamb from the oven, when the lamb is ready it
should fall away from the bone.
Serves
4
www.tastesofsummer.co.uk
SALMON EN CROUTE
 Salmon
en Croute with a Runner Bean and Broad Bean Remoulade
– take al fresco eating to the next level with
this stylish summer dish.
Ingredients
Plain flour for dusting
500g ready made puff pastry
1kg salmon loin
2tbsp olive oil
Small bunch of rosemary, chopped
Salt and pepper
1 free range egg, lightly beaten
A knob of butter for greasing
200g broad beans, podded (approx. 400g unpodded)
200g runner beans, cut into diamonds
2tbsp mayonnaise
1tsp Dijon mustard
200g celeriac, cut into matchsticks
Method
- Preheat
the oven to 180°C / 350°F.
- Lightly
dust a work surface with the flour, then roll out
the puff pastry until it is slightly longer than the
salmon and 3 times the width.
- Lay
the salmon in the middle of the pastry and brush it
with the olive oil, sprinkle over the rosemary and
season with salt and pepper.
- Diagonally
cut the pastry from the salmon to the edge of the
pastry in 2cm slices on both sides.
- Brush
the pastry with the egg wash, then fold over the slices
from left to right to form a lattice.
- Trim
off the pastry from either end of the salmon, then
brush with the egg wash
- Place
the salmon on a buttered non stick baking tray, then
place in the oven on the middle shelf and cook for
25 minutes, or until golden.
- Once
cooked remove from the oven and leave to cool slightly.
- While
you are waiting for the salmon to cook, bring a medium
sized pan of salted water to the boil.
- Cook
the broad beans and runner beans for 2 minutes, drain
and refresh under cold water.
- Squeeze
the broad beans out of their shells.
- To
make the remoulade, mix together the mayonnaise and
Dijon mustard in a medium sized bowl.
- Add
the celeriac, broad and runner beans, season and mix
well.
- Once
the salmon is cooked serve warm with the remoulade.
Serves
4
www.tastesofsummer.co.uk
SORBET
 Sweet
Eve Strawberries with Pink Lady Apple Sorbet - On
a hot summer’s day, this is the perfect dessert
recipe. The sweet tanginess of Pink Lady apples makes
a wonderful sorbet flavour, and the strawberries bring
fragrance and softness to the icy texture.
Ingredients
500g Sweet Eve strawberries
6 Pink Lady® apples
Zest and juice of 1 unwaxed lemon
4 tbsp of grenadine cordial
50ml elderflower cordial
100g caster sugar
4 sprigs of mint for decoration
Method
- Hull
the Sweet Eve strawberries and slice them into small
pieces.
- Set
half aside in a cling filmed bowl for decoration.
- Peel,
core and thinly slice the Pink Lady® apples, and
place them in a blender with the rest of the strawberries
lemon zest and juice, Grenadine cordial, Elderflower
cordial and sugar.
-
Puree until the mixture is completely smooth.
- Place
the strawberry and apple puree in a clean Tupperware
container, smooth it with a fork till it is completely
level and then close with a plastic lid.
- Freeze
the puree for half an hour.
- Then
whisk it through with a fork, and re-level it.
- Freeze
again till quite solid, but of spooning consistency.
- Place
a generous spoonful of strawberry and apple sorbet
in a serving dish, and top it with the chopped strawberries.
Serves
4
www.sweetevestrawberry.co.uk
PARFAIT
 Sweet
Eve Strawberry Ripple Mascarpone Cheese Parfait -
A parfait or semifreddo is just a frozen pudding. It
is a very simple way of making a very delicious type
of ice-cream but without too much stirring, leaving
the cook ample time to focus on other preparations.
Ingredients
100g soft Amaretti biscuits
Splash of Amaretto liqueur
400. Sweet Eve strawberries
4 fresh free range eggs, separated
100g caster sugar
250g Mascarpone cream cheese
Method
- Carefully
line the base and the sides of a 1 litre plastic lunch
box, or plastic Tupperware container with cling film
that overlaps down the side.
- Crush
the soft Amaretti biscuits all over the base of the
lunch box, and drizzle some Amaretto liqueur over
them.
- Hull
the strawberries and crush them in a bowl, using a
fork.
- Spoon
half of the crushed strawberries all over the Amaretti
covered base of the lunch box.
- Using
an electric whisk, beat the egg yolks with the sugar,
until light and fluffy.
- In
a separate bowl, whisk the egg whites until they form
soft peaks.
- Fold
the egg whites into the egg yolk and sugar mix, carefully
retaining the air inside the mix.
- In
a roomy bowl, whip the Mascarpone cream cheese until
it is softened, then fold the egg mix into the Mascarpone
cheese, a little at a time, until it is fully blended.
- Spoon
half the Mascarpone mix over the crushed strawberries
in the lunch box, and level the top with a spatula.
- Spoon
the remaining half of the crushed strawberries on
top of the Mascarpone cream, and then spoon the remaining
half of the Mascarpone cream on top, as the final
layer.
- Take
a metal skewer, and very gently insert it into the
mix, turning it around to create a “ripple”
effect of red and white.
- Bang
the Tupperware box gently on the work surface, to
evenly distribute the mix, and top with a few halved
strawberries to decorate.
-
Cover the parfait mix with the overlapping cling film.
- Freeze
the parfait overnight.
- Just
before serving place the open Tupperware box on the
table, and place an upturned serving plate on top
of it.
- Now
turn the Tupperware box upside down, gently, so that
the frozen parfait and the cling film slide down on
the serving plate.
- Remove
the cling film, turn the parfait over onto another
plate to right it, and slice the parfait into individual
portions.
Serves
6
www.sweetevestrawberry.co.uk
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