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.....
