A new idea for canapes/hors d’oeuvres. All you need to do is pan fry the scallops in olive oil until they are nicely browned an both sides. Put a little guacamole – store bought is fine – on the top and spear with a toothpick.
Herby Bean Salad (4)
Beans, particularly cannellini, beans, are a staple in my kitchen cupboard. They are so versatile, can be served in both cold and hot dishes, are filling and are also good for you. This recipe is just a simple cold dish and uses a great blend of fresh herbs – mint, parsley and cilantro – and a little red onion. It is best left for half an hour or so before serving to let the flavors develop.
1 can of cannellini beans – rinsed and drained
1 heaped tbsp. red onion – finely chopped
1 heaped tbsp. each of fresh parsley, cilantro, mint – finely chopped
1 tbsp. apple cider vinegar
3 tbsp. extra virgin olive oil
Salt and freshly ground black pepper
In a large bowl place beans, red onion and herbs and mix together.
Then add the vinegar, oil and seasoning and mix again.
Leave to stand for some 30 minutes before serving.
Sweet Summer Fruits (4)
The season is short for such fruits as apricots, nectarines and peaches which makes it all the more precious. I found all three fruits in beautifully ripe condition and I sliced them up and roasted them in the oven which intensified their flavor – they were absolutely heavenly as a dessert all by themselves.
Pre-heat oven to 350 degrees
2 ripe apricots – sliced
1 large, ripe nectarine – sliced
1 large peach – sliced
Place the sliced fruits on a piece of aluminum foil on a baking tray and roast in the oven for half an hour. Remove from oven and let cool.
Veal Ragu with Zucchini Spaghetti (4)
Zucchini/courgettes ‘spaghetti’ is a really good substitute for pasta and because it doesn’t taste of much it is the perfect foil for many different sauces. I make my own with a spiralizer but I notice that it is now available to buy in supermarkets. It is very quick to cook – literally a few minutes – and you actually want it to be just ‘al dente’. The veal sauce is livened up with sliced baby bella mushrooms and fresh herbs – sage and rosemary.
1 tbsp. oil, seasoned with salt and freshly ground black pepper
1 large onion – finely chopped
1 pound ground veal/pork
8 oz. baby bella mushrooms – sliced
1 cup chicken broth
1/2 tbsp. fresh sage – finely chopped
1/2 tbsp. fresh rosemary – finely chopped
Heat the seasoned oil in a cast iron casserole dish and when sizzling add the onion and let it brown slightly.
Next add the ground veal and sear it before adding the mushrooms, chicken broth and herbs.
Simmer for around 15 minutes then pour sauce over the zucchini spaghetti.
ZUCCHINI SPAGHETTI
1 pound of zucchini – spiralized
Salt and freshly ground black pepper
Cook zucchini in boiling water for around 3 minutes until they are cooked but still a little on the firm side.
Drain, then pat dry with a clean T-towel.
Place in a serving dish, season with salt and freshly ground black pepper and mix well.
Pour the veal ragu over the top
Kate’s Parslied Potatoes (4)
A new twist on new potatoes.
1 pound new potatoes
2 tbsp. olive oil
1 tbsp. parsley – finely chopped
Salt and freshly ground black pepper
Boil the new potatoes for 10 minutes or so until tender, drain and crush slightly with a potato masher before placing in a serving dish.
Drizzle over the olive oil, sprinkle chopped parsley over the potatoes and season with slat and pepper and, finally, mix well together.
Tomato-Based Salad (4)
This is a no-lettuce salad and is literally a selection of green vegetables mixed with some cold, cooked chicken heaped on a base of slices of a ripe, beefsteak tomato. If you buy a pre-cooked chicken this dish takes no time at all and if you omit the chicken you have a vegetarian/vegan meal. Very easy to transport either as a lunch or to assemble for a picnic.
1 large, ripe beefsteak tomato
4 oz. frozen peas
4 oz. edamame beans
4 oz. asparagus (take the tips and an equal amount of the asparagus stem)
1 cooked chicken breast
Cut the tomato into 4 slices and place on a serving dish.
Place peas, edamame beans and asparagus in a pan and pour over boiling water. Bring to boil and simmer for 3 minutes. Drain veg. and place in a bowl of iced water to prevent further cooking.
Cut cooked chicken breast into small pieces.
Place veg. and chicken in a mixing bowl. Pour apple cider vinaigrette (see below) over and mix well together.
Place a good serving of veg/chicken mixture on each slice of tomato
Apple Cider Vinaigrette
1 tsp. Dijon mustard
1 tbsp apple cider vinegar
3 tbsp. olive oil
Whisk mustard and apple cider vinegar together until smooth.
Whisk in the olive oil until mixture is emulsified
Crab Salad (4)
A perfect summer salad – lump crabmeat
with avocado, celery and romaine lettuce tossed in mayonnaise diluted with freshly squeezed lemon juice and sprinkled with cayenne pepper.
1 head of romaine lettuce – finely chopped
1 avocado – diced
2 sticks of celery – diced
8 oz lump crabmeat
2 tbsp. mayonniase
Juice of 1 lemon
Salt and freshly ground black pepper
2 pinches of cayenne pepper
Place lettuce, avocado, celery and crabmeat in a large bowl.
Whisk mayonnaise, lemon juice, salt and pepper together, then pour over the salad ingredients and toss well.
Sprinkle cayenne pepper over the top.
