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Displaying items by tag: Summer
Monday, 19 September 2011 10:54

Hollowed Out Peach Filled With Sorbet


4 - 6 unblemished peaches,

with stalk and leaf if possible

For the sorbet

100g sugar

500g soft, ripe peaches

Juice of a lemon

20ml peach liqueur

1/8L water


Put the sugar into a pan with 1/8 litre water and bring to the boil, then leave to go cold.

Drop the peaches into boiling water for a few seconds, then skin, halve, stone and dice.

Then puree finely with the lemon juice and liqueur and freeze in an ice cream maker. Alternatively, put into a dish and freeze for 3 hours, stirring with a fork every 30 minutes, to ensure that the sorbet is smooth.

Serve as soon as the sorbet begins to set, or leave frozen until required. If you freeze the sorbet for later, thaw for 20 minutes before serving.

To serve, cut the top quarter from each of the peaches (with stalk and leaf if possible) to make a lid. Carefully remove the stone and hollow the peaches out a little using a melon baller, but leave a layer of peach approximately 1 cm thick around the outside.

Fill the peaches with the sorbet, replace the lids and serve in a Le Creuset Ramekin.

Serves 4-6

Monday, 19 September 2011 10:50

Citrus Fruit Ice-Cream With Melon Balls


500ml buttermilk

60g sugar

juice of 1 lemon

3 tbsp water

200ml cream; at least 30% fat

In addition

1/2 honeydew melon

1/2 rockmelon

lemon leaves


Put the sugar into a pan with the lemon juice and water and boil to a syrupy consistency, then leave to cool.

Mix the buttermilk with the syrup, stir in the cream, put into an ice cream maker in two portions and freeze.

Alternatively put into a large, shallow dish and put into the freezer for 3 hours, stirring vigorously every half hour. Then transfer to a Le Creuset Terrine lined with cling wrap and freeze for a further 2 hours.

Meanwhile cut melon balls from different melons (honeydew and rockmelon) using a melon baller.

Serves 6-8

Tuesday, 17 July 2012 13:41

Salt and Pepper Salmon


1 Salmon fillet (approximately 2 pounds and 1½ to 2 inches thick, skin on)

2 tbsp Extra-virgin olive oil

6 tbsp Unsalted butter, room temperature

1Lemon, sliced into wedges

Sea salt and black pepper, freshly ground


Run your finger up and down the centre of the salmon fillet feeling for any pin bones, remove bones with a fork. With a knife cut across the width of the salmon, dividing it into four equal portions. Season both sides of the salmon fillet lightly with freshly ground sea salt and pepper using Peugeot's Saint Malo 14cm Salt and Pepper Mills. Allow the fillet to rest for a few minutes and infuse the spices; this will ensure crispy skin when frying and then Rub 1½ tablespoons of butter on the skin side of each fillet. Heat olive oil in a large frypan over medium to high heat until the oil is almost smoking. Add the salmon fillets to the frypan, skin-side down. Cook for approximately 6 minutes to ensure crispy skin. Flip the salmon fillets and cook until flesh side is nicely seared (approximately 2-3 minutes). Transfer the salmon fillets to a platter and serve immediately with lemon wedges.

Thursday, 24 November 2011 14:27

Prawn and Mango Salad


• 24 large cooked prawns

• 1 large mango, peeled, thinly sliced

• 1 Lebanese cucumber thinly sliced

• 1 avocado peeled, thinly sliced

• ½ a punnet of cherry tomatoes quartered.

• Iceberg lettuce


1. Peel and devein the prawns leaving the tails intact.

2. Mix together the lettuce, cucumber and tomatoes,

3. Use a vegetable peeler to slice cucumber into ribbons.

4. Arrange prawns, mango, and avocado on plates and serve.

5. Drizzle with a fresh summer dressing.

Serves 4

Tuesday, 17 July 2012 16:09

Greek Horiatiki Salad



3 tbsp extra virgin olive oil

1½ tbsp freshly squeezed lemon juice

1 clove garlic, crushed

1 tbsp dried oregano chopped


8 ripe tomatoes, quartered and then halved

1 large continental cucumber, peeled, quartered length ways and then chopped into chunks

1 small red onion, thinly sliced

1 green pepper (capsicum), chopped into medium squares

½ cup kalamata olives

200g Greek feta cheese, cubed.

Freshly ground salt and pepper for seasoning.

Fresh crusty bread for serving, if desired


Place the olive oil, lemon juice, garlic and oregano into a small jar with a screw-top lid. Season with freshly ground salt and pepper using Peugeot's Elis Sense 20cm Electric Salt & Pepper mills. Seal the jar and then shake to combine the ingredients.

Arrange the tomatoes, cucumber, onion, capsicum and olives in a bowl and top with the crumbled feta. Just before serving, pour the dressing over the salad and gently toss to combine. Garnish the salad with freshly ground black pepper and serve with a slice of thick crusty bread.

Friday, 14 December 2012 08:37

Calamari and Chorizo Salad

The Calamari and Chorizo Salad is the perfect starter to any Christmas lunch, with chickpeas, garlic and chorizo adding spice and flavour to the seafood salad. Serve as an entree and main course, or mix and match with family favourites to create the perfect menu.

Calamari and Chorizo Salad


1 large tomato

500 g cleaned calamari, thinly sliced into strips

1 chorizo sausage, thinly sliced

2 tbsp extra virgin olive oil

3 garlic cloves, thinly sliced

100 g dried chickpeas, soaked overnight and cooked, or 25 g canned chickpeas, rinsed and drained

1 tbsp good quality red wine vinegar

1 cup tightly packed flat- leaf parsley, roughly chopped good pinch dried chilli flakes

3 cups wild rocket

salt and pepper, to taste


Blanch the tomato in boiling water for 30 seconds and peel. Quarter the tomato, squeeze out and discard seeds, then chop into small dice. Set aside.

In a bowl, lightly season the calamari with salt and pepper, then combine with the chorizo.

Heat a frypan over high heat for 2-3 minutes, then add 2 teaspoons of olive oil. Quickly fry the calamari and chorizo in three batches, for no longer than a minute on each side. Remove the calamari and chorizo and keep warm, then deglaze the frypan with a tablespoon of water, scraping the base with a wooden spoon. Tip this liquid into a small bowl and reserve. Add more oil and repeat with the remaining two batches of chorizo and calamari.

Reduce heat to medium and fry garlic for about a minute, or until soft. Add more tomato, chickpeas, vinegar and deglazed juices. Increase heat to high and cook for one minute.

Return calamari and chorizo to the frypan and stir to combine. Stir in parsley and chilli flakes and remove from heat.

Serve warm on a bed of wild rocket leaves.

For a more rustic style, try using thickly slices calamari, as pictured.

Serves 4 - 6.

Raspberry Vinaigrette


¼ cup of good quality Raspberry Jam

2 tbsp malt vinegar

2 tbsp lemon juice

1 tsp wholegrain mustard

¼ tsp salt

½ cup extra virgin olive oil



Blend together the jam, vinegar, lemon juice, mustard and salt

Whisk in the olive oil

Allow flavours to infuse for two hours before whisking again and serving with crisp green salad



4 cups baby spinach

6 small blood oranges, peeled

& cut into wheels

½ cup pistachios

1 small spanish onion, sliced very thinly

2 avocados sliced


Prepare ingredients and arrange in serving bowl

Thursday, 20 December 2012 11:04

Grilled Stuffed Whole Snapper


1 large whole snapper

3 garlic cloves, chopped

1 red onion, chopped

2 tbsp pine nuts

4 tomatoes

small bunch of parsley, chopped

rind of 1 lemon

25 g ricotta

olive oil, to cook with


Pour bowling water over tomatoes and leave for a few minutes to release skin. Quarter the tomatoes, squeeze out the seeds and discard. Chop the quarters into small dice. Set aside.

Pre-heat a frypan over medium heat until hot; add a tablespoon of olive oil. Add garlic and onion and cook for one minute or until soft. Remove garlic and onion and set aside. Reduce heat to low and add pine nuts; cook carefully until golden.

Combine garlic, onion, pine nuts, tomatoes, parsley, lemon rind and ricotta in a bowl and mix well.

Make three small incisions on either side of fish. Insert filling carefully into cavities.

Pre-heat grill over medium heat for 2-3 minutes. Lightly oil the fish and place on grill. Cook for 15 minutes on each side, or until cooked. Turn only once so not to damage the skin.

Slice fish and serve with crusty bread, some seasonal vegetables and stories around the dinner table.

Serves 6

Monday, 03 October 2011 15:23

Strawberry Sling


15 ml White rum

6-8 strawberries

1 tsp raw sugar

Soda water (optional)

½ lime slice, to garnish


Puree strawberries and strain into a short tumbler or whisky glass.

Stir in sugar and rum, top up with soda water if desired and garnish with half a lime slice. Enjoy

Monday, 03 October 2011 16:18

Homemade Lemonade


1 ½ cups sugar

½ cup boiling water

1 tbsp grated lemon zest (grate lemon from the lemon only)

1 ½ cups freshly squeezed lemon juice (about 6-10 lemons)


Dissolve the sugar in the boiling water. Add lemon juice and zest, and stir well. Store in a covered container and refrigerate until ready to use.

To create your lemonade drink, pour 1/3 cup of the lemonade syrup over ¾ cup of iced water. Serve with ice cubes and a slice of lemon

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