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Summer is one of my favourite times of year for fruit and veg. My fruit bowl is always full to overflowing with mangoes that perfume my whole house. Cherries spell xmas for me and even though imported ones are available mid year, I prefer to hang out for the plump Aussie grown ones that are delicious on their own ......or cooked lightly in a sugar syrup and draped over icecream .......or perched on top of some coconut sago. On a hot summers eve there is nothing like a mango and ginger granita either on its own as a palate cleanser after a barbecue or spoonful plonked into a glass of champers. .
FRUIT
AND VEG. IN SEASON ............... SUMMER
RECIPES
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Of
course it wouldn’t be considered summer without balmy nights
and barbecues. And no barbie would be complete with perfectly cooked
onions or a pot of carmelised onion marmalade. Let your imagination
guide you with the salads you serve, chargrill corn and capsicum
to serve it with a spicy fresh tomato salsa, lightly steam a mix
of fresh peas and toss them through young lettuce leaves with shavings
of parmigano reggiano. Serve sliced avocado, radish and sunflower
sprouts finished with a light sesame, tamari, rice wine vinegar
and sugar dressing. |
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PAPAYA
AND PASSIONFRUIT WITH LYCHEE SAGO 1/2
cup (95g/3oz) sago Put the sago, lychees with their syrup, water and kaffir lime leaves into a pan, bring to boil, reduce heat and simmer for 10-15 minutes or until the sago is soft. Remove from the heat add the papaya and passionfruit pulp and gently stir to combine, serve hot or cold. Serves 4 |
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APPLE AND LYCHEE DACQUIRIS Ice Put the
ice, lemon juice, lychees and pineapple into a blender and blend
until smooth and pourable. Serves 8 |
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| JAPANESE
PUMPKIN SOUP 1kg
(2lb) jap pumpkin, peeled and chopped Preheat
oven to 200C (400F/Gas 6). Put the pumpkin into a baking tray and
bake for 40 minutes or until very soft. Transfer to a food process
and blend until smooth, you may need to loosen it with a little
of the chicken stock. Serves
4 |
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| AVOCADO
WITH NOODLES AND SPROUTS
100g(31/2oz) mung bean
vermicelli
Serves
4 |
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| FARINATE
(SIMPLE ITALIAN PIZZAS) 1/2 cups (150g/5oz) besan (chickpea) flour 1/2 teaspoon fine sea salt 300ml/10floz lukewarm water 3 tablespoons olive oil 1 small red onion, finely sliced 1 tablespoon capers 2 ripe roma tomatoes, sliced 1 tablespoon fresh rosemary sprigs Freshly ground black pepper Preheat the oven to 230C/450F/Gas Mark 8.Put
the besan (chickpea) flour and salt in a large bowl. Slowly add
a little water, stirring with a wooden spoon until it forms a thick,
smooth batter. Whisk for a further minute before leaving to rest
for a minimum of 2 hours. Serves
4 |
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| Recipes available to download and print here | ||||||||
IN
SEASON
SOUTHERN
HEMISPHERE
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| SUMMER RECIPES | ||||||||
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