17 Jul Summer Recipes
British Summer is definitely here! The sun is out, the temperature is rising and it’s a great time to experiment in the kitchen! Whether it’s with the help of our dinner party hire chefs or you are you want to take on the kitchen yourself, we have a range of lovely summer recipes for you to try. With the change in weather, a change in diet is also welcome, from less heavy dishes to lighter dishes which are satisfying in the heat.
Salads are a great option for this time of year and we shared with you previously our top tips on making exciting summer salads. One of the suggestions we made in our previous post that we made to liven up your salad was to add certain fruits. We didn’t however mention adding watermelon and this week we are going to share with you how this unlikely fruit can be a great addition to your summer salad!
We’re also sharing with you a main recipe suggestion as although its summer and we’re all about eating light we still need more than a salad! For the main we’re ditching meat and going for the less heavy option of salmon with a Japanese twist with miso and ginger noodles.
But enough talk, here’s what you’ll need and what you’ll need to do to prepare your summer recipes of Watermelon Salad and Miso Salmon.
Watermelon Salad
What you’ll need:
180g watermelon
½ cucumber
½ bunch mint
1 tbsp olive oil
100g feta
1 tbsp balsamic glaze
What you’ll need to do:
Chop 180g watermelon and ½ cucumber into chunks and tip into a bowl with the leaves from ½ bunch mint (reserving a few for garnish) and drizzle with 1 tbsp olive oil. Season and pile on to a serving plate. Crumble over 100g feta, the remaining mint leaves, then drizzle with 1 tbsp balsamic glaze just before serving.
Miso Salmon
What you’ll need:
2 nests wholemeal noodles (100g)
1½ tsp brown miso
2 tsp balsamic vinegar
½ tsp smoked paprika
2 skinless wild salmon fillets (230g)
1 tbsp rapeseed oil
30g ginger, cut into matchsticks
1 green pepper, deseeded and cut into strips
2 leeks (165g), thinly sliced
3 garlic cloves, finely grated
160g baby spinach
What you’ll need to do:
- Put the noodles in a bowl, cover with boiling water and set aside to soften. Heat the grill to medium and place a piece of foil on the grill rack. Mix 1 tsp of the miso with the vinegar, paprika and 1 tbsp water. Spread over the salmon and grill for 6-8 mins until flaky and cooked.
- Heat the oil in a wok and stir-fry the ginger, pepper and leeks over a high heat for a few mins until softened. Add the garlic and cook for 1 min more. Drain the noodles, reserve 2 tbsp water and mix with the remaining miso.
- Add the drained noodles, miso liquid and spinach to the wok and toss over the heat until the spinach wilts. Pile onto plates, top with the salmon and any juices and serve.
So there you have it, two great dishes to enjoy in the hot weather!
If you’re interested in learning even more great dishes to enjoy at this time of the year then why not get in touch to arrange private cooking lessons with one of our chefs? You can learn whatever you like from one of the best chefs in the business, all you need to do is get in touch today!
