Food writer Sarah Tuck. Photo: Victoria Baldwin
With summer holidays quickly coming upon us, having some simple, easy and tasty recipes in our repertoire will make those what-to-have-for-dinner discussions much easier.
To help us with those nights when you would much rather be sitting on the deck with a wine than cooking, food writers Sarah Tuck and Claire Aldous have put togetherDish Summer, a new book that offers range of recipes to suit all sorts of summer occasions, such as "come for a drink" or "stay for dinner".
"We make it easy with a roundup of simple, tasty morsels to share — from chicken katsu sliders to prawn, zucchini and lemongrass fritters, there’s something to suit allcomers. Let’s turn the music up a bit, find a spot in the shade and raise a glass to summer drinks."
Food writer Claire Aldous. Photo: carolynhaslett.co.nz
Tuck and Aldous, who write for Kiwi food magazineDish, have also created chapters to end the dilemma of what salad to bring or what burgers to make, but have not forgotten those with a sweet tooth.
"One of life’s simplest pleasures is taking a big bite out of a loaded burger as you break through soft bun to the layered goodies inside — there is something so deeply satisfying at getting so many flavours and textures in one bite!"
They have selected recipes to fill the tins so there is always a treat on hand for that afternoon cuppa in the sun and light and fruity desserts making the most of summer produce.
"When it comes to baking, we have you covered with some of our all time favourites — the Sticky Fingers ginger loaf with butterscotch glaze has reached legendary status withDishreaders, as has the Take Me With You cherry almond and coconut slice, which is perfect for the picnic hamper."
THE BOOK
Dish Summer,celebrating the very bestof warm days and longnights with easy,seasonal recipes perfectfor the beach, bach, boator back yard, by SarahTuck and Claire Aldous,SCG Media, RRP $45
Chunky Toblerone and roasted macadamia cookies
If I’m going to eat a cookie, it needs to be a damn delicious one! This ticks all the boxes. Just change out the nutsand chocolate for your own favourite combo.
Makes about 18 cookies
Ingredients
1½cups plain flour
1 cup rolled oats
½teaspoon sea salt
½teaspoon baking soda
250g roughly chopped Toblerone
1 cup roasted macadamias, roughly chopped
180g butter, melted
1 cup brown sugar
¼cup caster sugar
2 large eggs
1 tsp vanilla extract
Photo: Getty Images
Method
Equipment: Grease two flat baking trays and line with baking paper.
Preheat the oven to 180degC regular bake.
Combine the flour, oats, salt, baking soda, Toblerone and macadamias in a large bowl and set aside.
Combine the butter and both sugars in another bowl, then whisk in the eggs and vanilla.
Pour into the dry ingredients and stir to combine well.
Scoop out tablespoons of the dough and place on the baking trays about 6cm apart.
Dont overcrowd the trays or they will all melt into one huge cookie.
Lightly flatten with the back of a fork.
Bake in batches for 12-15 minutes, until the cookies are a light golden brown and the outer edges are starting to crisp, but the centres are still a little soft and puffy.
Leave for 5 minutes, then transfer to a cooling rack.
The cookies will keep for up to three days stored in an airtight container.
Mexican fish tacos with avocado and jalapeno sauce
Tacos are always a hit atmy house and thisdelicious avocado saucepulls everything together.Sometimes I make it toserve with taco chips as afabulous dip.
Serves 4-5
Ingredients
1 large avocado
⅓cup packed coriander leaves, roughly chopped, plus extra to serve
¼cup sliced jalapenos in brine, drained
1 Tbsp jalapeno brine
2 Tbsp lime or lemon juice
2 cloves garlic, crushed
sea salt
700g fish fillets
¼cup commercial Mexican spice mix (I used Culley’s)
olive oil for cooking
To serve
10 x 15cm flour tortillas, warmed
250g sour cream
1 bag bought coleslaw
lime wedges
Method
Put the avocado flesh, coriander, jalapenos, brine, lime or lemon juice, garlic and a good pinch of salt in a food processor. Process until smooth, scraping down the sides if needed. Transfer to a bowl.
Cut the fish into large bite-sized pieces and toss with the spice mix.
Heat a little oil in a large frying pan and cook the fish until golden and just cooked through.You may have to do this in batches.
To serve
Spread the warm tortillas with sour cream, then top with the coleslaw and the fish.
Dollop over the avocado sauce and extra coriander.
Squeeze over the lime wedges, then roll up and eat immediately.
Lemony sumac chicken and chickpea salad with dates, feta and baby spinach
This salad is on high rotation over summer and I encourage friends to scoop up thesalad with the crisp flatbreads.
Serves 4-6
Ingredients
6 skinless, boneless chicken thighs
sea salt and ground pepper
2 Tbsp sumac
3 Tbsp olive oil
400g tin chickpeas, rinsed and drained
2 Tbsp lemon juice
2 Tbsp butter
2 medium pita flatbreads, ripped into large pieces
To assemble
2 cups baby spinach leaves
1 small telegraph cucumber, sliced
½cup parsley leaves
1 red onion, very thinly sliced, tossed with 2 Tbsp lemon juice
6 fresh dates, pitted, quartered lengthways
150g soft marinated feta
½cup pomegranate arils
citrus olive oil, for drizzling over
Photo: Getty Images
Method
Season the chicken and sprinkle with the sumac.
Heat 1 Tbsp of the oil in a frying pan over a medium heat.
Cook the chicken for 8 minutes, or until cooked through.
Transfer to a plate, cover loosely and rest for a few minutes.Don’t wash the pan.Add the chickpeas to the pan and cook until golden, stirring frequently. Take care as they can spit.
Stir in the lemon juice and let it bubble up, then scrape into a bowl.
Wash the pan and add 1 Tbsp each of butter and oil. Cook the bread in batches until deeply golden in patches and crisp. Place on kitchen towels and sprinkle with salt. Add the remaining butter and oil to the pan as needed between batches.
To assemble
Slice the chicken. Layer the spinach, chickpeas, cucumber and parsley on a platter. Top with the chicken, drained red onions, dates, spoonfuls of the feta and pomegranate arils. Spoon over the chicken resting juices and a generous drizzle of the citrus olive oil.
