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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.

Ever fancied a cooking holiday? Ever fancied learning
to make bread - www.cookingholidays.co.uk

Summer recipe ideas:

SNACKS

  • Pink Lady® apple & manchego tapascrisp 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 soupChilled 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 CanapésRoasted 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<sup>®</sup> Apple and Manchego TapasSpanish 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-upsJapanese 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 DressingTenderstem®, 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.
  • Set aside.
  • 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.
  • Serve immediately.

Serves 4

www.tenderstem.co.uk

SUMMER SALAD

Summer Salad of Purple Sprouting Broccoli, Asparagus, Peas and RadishSummer 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 SaladCauliflower 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.
  • Set aside.
  • Core and slice the apple, and place in a bowl.
  • Mix in the lemon juice, to ensure the apple slices do not go brown.
  • Set aside.
  • 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 DressingTiffany 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.
  • Add the beetroot.
  • 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 TartPea, 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 OlivesWarm 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.
  • Drain and set aside.
  • 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 WineBraised 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 RemouladeSalmon 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 Strawberry Ripple Mascarpone Cheese ParfaitSweet 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 ParfaitSweet 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.
  • Serve.

Serves 6

www.sweetevestrawberry.co.uk

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