Recipes for a summer feast

Feast your eyes on this – a meal that is sure to impress and won’t break the bank. Jazz up an inexpensive filet of white fish using fresh produce and herbs that flourish in this ample nation. For something sweet, revamp a simple dessert of strawberries and whipped cream using a few everyday ingredients.

So when the sun is out and it’s a whopping 18 degrees, why not haul out the patio set, string up some lanterns and invite a few friends over for a fresh summer feast.

On the menu:

  • Curried fish tacos with fresh strawberry salsa
  • Goat cheese guacamole
  • Rice with black beans
  • Strawberry lemonade trifle

Curried fish tacos

  • 2 large white fish filets
  • Juice of ½ a lime
  • 50 ml red wine vinegar
  • 1/2 tbsp curry powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • 1 tbsp chopped fresh coriander

Remove fish from skin if necessary and slice into strips or small chunks. Place the strips in a heated pan with a splash of olive oil. As the fish begins to cook, add lime juice, red wine vinegar, curry and cumin. Fry until the fish is a solid white colour and a firm texture, add the coriander in the last few minutes. Add the mix-ins and serve in hard taco shells.

Fresh strawberry salsa

  • 15 chopped fresh strawberries
  • ½ cucumber, chopped
  • 2 chopped medium tomatoes
  • 1 chopped medium red onion
  • 1 tbsp chopped fresh mint
  • Splash red wine vinegar
  • Juice of ½ a lime
  • ½ tbsp sugar

Combine all ingredients.

Goat cheese guacamole

  • 2 ripe avocados
  • 75 g goat cheese
  • 1 chopped medium red onion
  • 2 small garlic cloves, finely diced
  • 1 tsp cumin
  • Juice of 1 lime

Spoon out avocado into a bowl and smash with spoon until more or less smooth (a few chunks are good for texture). Add remaining ingredients and mix until blended.

Rice with black beans

  • 300 ml rice
  • 600 ml water
  • 100 ml black beans
  • Dash of cumin and garlic powder

Soak the black beans in water the night before. Boil the beans for 10 minutes and then drain. Add the rice, water, beans, cumin and garlic powder to a pot and cook on high until boiling, then reduce heat and simmer until all the water is evaporated. Garnish with fresh coriander.

Strawberry lemonade trifle

  • 600 ml whipping cream
  • 1 tbsp sugar (or to taste)
  • 1 lemon, rind only
  • 10-15 strawberries, sliced
  • Grated coconut

Mix the whipping cream with an electric mixer on medium-speed.
When it starts to thicken, add the grated rind of the lemon and the sugar.
Set aside. Cover the bottom of a small frying pan with grated coconut and lightly shake the pan back and forth over low heat until it’s toasted and golden. Serve in wine or martini glasses, alternating layers of the lemon whipped cream, sliced strawberries and toasted coconut. Garnish with lemon and strawberry slices.

Don’t get stuck in the kitchen doing all of the cooking yourself – get your friends to whip you up a fun summer cocktail and hand them a cutting board and knife! Then sit back, relax and enjoy the tastes of summer.

Recipes by Dominique Lamberton
Photography by Kim

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