I OFTEN don’t feel like cooking in the summer when the weather is warm, however there are some lovely summer recipes which are great for al fresco eating.
So here are a few simple dishes from Meridian Foods and Rocks Drinks to enjoy during the British summer.
Pork Fillet with 5 Spice and Cashew Butter
Ingredients
500g Pork fillet
4tbsp Meridian cashew butter
2tsp Chinese 5 spice
1 chilli, deseeded and finely chopped
1tbsp honey
1tbsp Soy sauce
1 clove garlic, crushed
Method
1 Heat the oven to 200C/ fan 180C/ Gas 6. Season the pork with salt and pepper all over and rub in a tsp of oil. Combine all the remaining ingredients into a smooth paste
2 In a hot frying pan, sear the pork on each side then transfer to a roasting dish. Spread the cashew butter over the top and down the sides of the fillet and cook in the oven for 25-30mins. Check halfway through and if its browning too quickly turn the oven down 20C
3 Check the meat is cooked through then set aside to rest for 5mins. Once ready to eat, slice the pork into medallions approximately 1cm thick.
4 Serve with a salad of crunchy Chinese leaf and grated carrot dressed with sesame oil.
Serves 4
Cook’s tip – Check the pork is cooked by inserting the point of a sharp knife into the thickest part of the meat, hold it there for 30 seconds then remove it and carefully touch it against your lip. If it’s hot the pork is cooked, if not then return it to the grill for a minute or two.
This recipe also works well with chicken breasts.
From www.meridianfoods.co.uk/
Lemon Marinated Barbecue Chicken
These delicious chicken legs marinated and barbecued or griddled are perfect for al fresco dining. Eat straight from the grill or take on a picnic.
Serves: 4
Preparation time: 10mins plus marinating
Cooking time: 1 hr
Ingredients
4 whole, skin on, chicken leg portions (or 4 drumsticks and 4 thighs)
4 tbsp Rocks Lemon Squash
1 echalion shallot
2 tbsp olive oil
2 tsp smoked paprika
1 garlic clove crushed
small bunch fresh oregano, leaves picked
Method
1. Slash each chicken piece 3 or 4 times to 1cm depth. Combine all the remaining ingredients to make a marinade and season.
2. Put the chicken in a large bowl, tip over the marinade and rub well into each chicken leg. Cover the bowl with clingfilm and allow the chicken to marinade for 3-4 hours or overnight.
3. Heat the oven to 180C/160C fan. Transfer the chicken to an oven dish cover with foil and cook for 1hr or until the thickest part of the chicken is cooked through. Finish by charring the chicken skin on a barbecue or remove the foil and turn the oven temperature up for the last 10mins to crisp the skin.
Cook’s tip: serve hot or cold with asparagus.
From www.rocksorganic.com
Super Easy Ice Cream Ripple
This cheat’s ice cream is deliciously smooth and creamy but takes a mere 15 mins to make and doesn’t need churning. Ripple with your favourite squash and impress everyone, whether it’s in a kid friendly cone or served as a grown up dessert.
Serves: 10
Preparation time: 15 minutes
Cooking time: 6 hrs freezing
Ingredients
6 tbsp Rocks Squash (your choice of flavour)
6 eggs
190g caster sugar
450ml double cream
½ vanilla pod, seeds scraped
Method
1. Put the squash in a small saucepan and bring to the boil. Simmer for 5-6 mins until thickened and syrupy. Set aside to cool.
2. Separate the egg yolks and whites into two different bowls. Whisk the whites to firm peaks and gradually add the sugar until smooth and glossy. Beat the egg yolks until light and foamy.
3. In a 3rd, larger bowl, whip the cream with the vanilla seeds to firm peaks. Gently spoon the yolks and whites into the cream and fold until everything is combined.
4. Put 4 or 5 spoonfuls of the mixture into a bowl and combine well with the squash. Pour half the ice cream into a freezer container, with a lid, then drizzle over half of the squash mixture, swirl it through to create ripples. Repeat with the remaining ice cream and squash. Put the lid on and freeze until solid, approximately 6 hrs.
Cook’s tip: Make two flavours by reducing two different squashes then dividing the ice cream mixture in half after step 3 and making two flavoured ripples and freezing in separate containers.
To make drizzly ice cream sauce add an extra few tablespoons of squash in step one then reserve some of the syrup to serve.
From www.rocksorganic.com
Joe Wadsack’s Free Thyme
A lovely drink that is inspired by the rum and lime in a 'Cuba Libre' and very pretty to serve guests.
Serves: 1
Preparation time: 10 mins
Ingredients
Sprig of Thyme
50ml white rum
200ml Rocks Raspberry & Lime
50ml ginger beer
Method
1. Get a hi-ball glass and fill two-thirds with ice.
2. Take one sprig of thyme, smack it on a chopping board, or whip it on the palm of your hand a couple of times to release the oils then slide it down the side of the glass so you can see it.
3. Add 50ml of white rum, and then top up with 200ml of Rocks Raspberry & Lime Drink.
4. Stir it through, before floating 50ml of ginger beer on top.
From www.rocksorganic.com
Proper Malt Loaf
Home-made version of the usually shop bought sticky malt loaf made with malt extract, dried fruit, date syrup and black tea. Make ahead, as the longer you store this loaf the more deliciously sticky it becomes.
Serves: Makes 2 small loaves
Preparation time: 10 minutes
Cooking time: 45 minutes
Ingredients
140ml hot black tea
160g Meridian barley malt extract
90g unrefined dark muscovado sugar
200g raisins
2 eggs, beaten
250g self raising flour
Pinch salt
2 tsp baking powder
2 tbsp Meridian date syrup
Method
1. In a bowl combine the hot tea, barley malt extract and sugar, then stir in the raisins and the beaten egg. Leave to soak while you preheat the oven to 150C/130C fan and line two 1lb loaf tins.
2. Combine the flour, salt and baking powder, and then stir in the tea mixture. Spoon into the loaf tin and bake for 40 - 45 minutes until well risen. Remove from the oven and brush the top with date syrup while still warm then leave to cool in the tin. Once cooled, wrap in foil and store in an airtight tin for two days while it develops its characteristic stickiness, or simply tuck in if you can’t wait.
Chef’s tip: Delicious when spread with Meridian Almond Butter.
From www.meridianfoods.co.uk/
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