Sunday Kitchen- Food to Share

Sunday Kitchen- Food to share this summer!

This week’s recipes are perfect for sharing either partnered with a platter of fresh crudités or a selection of meats and cheese. Also ideal for picnics and perfect accompanying a BBQ meal alfresco with the sun shining bright and warm, and a glass of cold Pimms....... (OK, I can only dream at the moment...... But it is supposed to be a hot summer this year.....)

This Sunday kitchen- there is 4 simple, delicious and summery recipes to stimulate your taste buds;

*Aubergine (Eggplant) and Chickpea dip

*Fresh tomato dip/salsa

*Warm courgette (zucchini) and haloumi salad

*Stuffed French bread/baguette

(All dishes should serve approximately 4-6 people sharing)

Aubergine (Eggplant) & Chickpea Dip

Ingredients:

2 medium Aubergines (eggplants)

Lemon juice from 1 lemon

250grams of chickpeas (Dried/canned)

1 tablespoon of peanut butter (smooth/crunchy)

1 bulb of roasted garlic

1 tablespoon of sesame oil

1 teaspoon cumin

1 teaspoon smoked paprika

1 tablespoon natural yoghurt

Coriander (a small bunch) roughly chopped

Olive oil approx 2 tablespoons

Method:

Rub olive oil over 2 aubergines (I also prick the aubergines with a fork to avoid an aubergine explosion) and roast in the oven till tender with the whole garlic bulb drizzled with olive oil (approx 45mins -1 hour). 

Once cool slice in half and scoop out flesh of aubergine and squeeze the garlic out of each clove. (Roasting garlic takes out the sometimes harsh flavour of raw garlic, it becomes sweet and smoky with the subtle flavours garlic- it is also delicious squeeze onto fresh crusty bread with goats cheese Mmmmm)

If using dried chickpeas you’ll need to soak overnight and cook as per pack instructions. With canned chickpeas drain and rinse thoroughly. Put all ingredients except the sesame oil, yoghurt and coriander into food processor and whiz till smooth and well combined and season with salt and pepper.

 Place in serving dish and add yoghurt, roughly chopped coriander and drizzle with sesame oil.  

This dish can be prepared the night ahead, leave in fridge and avoid adding coriander, youghurt and sesame oil till ready to serve.

*variation: use tahini paste instead of peanut butter.

Fresh tomato dip/salsa

Ingredients:

4 large vine tomatoes

1 red onion

1 cloves garlic crushed

A bunch of basil and parsley

Salt and pepper

2 tablespoon Olive oil

1 teaspoon of brown sugar

Balsamic vinegar

Method:

Peel and chop tomatoes up roughly. (To peel tomatoes, place the tomatoes in boiling water for a few minutes till skin starts to blister then remove and place into icy cold water and peel)

Finely dice onions, add to tomatoes with crushed garlic and the roughly tear up basil and parsley and mix. Season, add olive oil and balsamic vinegar.

This can be made a day ahead of time, cover and place in fridge. Avoid adding olive oil and balsamic vinegar until ready to serve.

*variation: add fresh mango and hot fresh chilli for a real summer salsa dish. I also use recipe as a topping for bruschett, I just omit balsamic vinegar.

Warm courgette (zucchini) & haloumi salad

Ingredients:

2 courgettes

1 haloumi cheese

2 cloves of garlic

Juice of 2 lemons

Approx 4 tablespoons of olive oil

Parsley to garnish

Cracked pepper

Method:

Firstly make dressing by whisking up olive oil, lemon juice and minced garlic. Season with pepper (avoid using salt as the cheese is quite salty).

Slice courgettes lengthways approx 5mm-10mm add to dressing. Slice haloumi approx 5mm thickness (it may crumble or break but not a problem) also add to dressing to marinate in the fridge for a minimum of 1 hour.

Heat a non stick frying pan or griddle and fry courgette and haloumi slice for approximately 30 seconds on each side. (Fry just before serving) 

Dress with the remaining dressing and garnish with parsley.

Stuffed French bread/baguette

Ingredients:

A whole French bread stick

2 stalks of celery

Half red/yellow pepper (capsicum)

1 cup of Sour cream

2  hardboiled egg roughly chopped

½ Cup of grated mature/strong cheddar cheese

Small bunch of chopped parsley

2 Spring onions finely chopped

Cracked pepper

Method:

Hollow out the inside of the French bread leaving approx 1cm thickness, it’s easier if cut the French stick in half and hollow the 2 halves.  (Don’t discard the inside of the bread save and use as either croutons, breadcrumbs or to thicken up soups)

To make filling, dice celery, pepper, slice spring onion and chop hard boiled eggs add to a bowl. Add all other ingredients and mix well.

Stuff filling into hollowed out French bread and slice into individual portions.

And here is hoping summer is on its way.....