Innholdsfortegnelse for Summer barbecue i delicious. Cookbooks

WHEN WE THINK about balmy summer days, we start dreaming about al fresco dining, long lunches and casual dinners with friends. The key word is easy, with stress-free dishes an essential part of the charm, but each with a little sprinkle, drizzle or flourish to impress. With recipes for the barbecue, plus plenty of drinks, sides and desserts, this jam-packed cookbook has everything you need. Get started with some lighter bites on p 8 – we’re talking tacos, burgers, pizza and more. For a round of refreshing drinks, head to p 30, where fruity punches, slushies and coolers await. From p 44 we have an assortment of vegetarian mains (the mushroom shawarma skewers are a must), then turn to p 66 for new takes on classic grilled meats and fish.…

The Mediterranean flavours of a classic caponata are always a CROWD-PLEASER. Bake your garlic ciabatta on the grill and you’re all set for a feast to remember ROTI CANAI WITH YELLOW LENTIL CURRY SERVES 4 4 cups (600g) plain flour2 tbs condensed milk1 egg, lightly beaten40g unsalted butter, softened, plus extra to grease2 cups (500ml) vegetable oilFried curry leaves, fried shallots, lime wedges and sliced green chilli, to serve YELLOW LENTIL CURRY 2 tsp each yellow mustard seeds and curry powder1 tsp each fennel seeds and ground turmeric4 garlic cloves, chopped3cm piece (15g) ginger, peeled, chopped1 tbs vegetable oil1 red onion, finely chopped1 sprig curry leaves1 cinnamon quill1 lemongrass stalk, halved and bruised3 dried chillies1 tomato, chopped1 cup (200g) yellow split peas or lentils1 cup (250ml) coconut milk3 cups (750ml)…

If it’s glamour you want, look no further than this fab frosted dessert. Grapefruit adds a SHERBETTY ZING, which is balanced by the luxe coconut cream Served hot or at room temperature, you can’t go wrong with a classic bread and butter pudding. We’ve given it a BLACK FOREST VIBE with dark chocolate and cherries Put your slice pan to good use with this frozen yoghurt creation. With a crunchy pistachio base and VIBRANT BERRY SWIRLS in the yoghurt topping, it’s just the thing for pleasing a crowd GRAPEFRUIT SORBET WITH COCONUT YOGHURT CREAM SERVES 4-6 You will need a thermometer, ice cream machine and piping bag with star nozzle. Begin this recipe at least 4 hours ahead. 280g caster sugar60g dextrose powder (from specialty grocers and selected supermarkets)450ml fresh…

With the bright red pop and juicy sweet flavour of cherry tomatoes, this easy frittata can be cooked on the BARBECUE, ideal for brunch, lunch or a simple side Take the classic prawn cocktail concept and make it even better by stuffing chargrilled prawns in soft buns with a spicy mayo, PEPPERY RADISH and creamy avocado FISH TACOS WITH PICO DE GALLO AND CHIPOTLE MAYONNAISE MAKES 12 TACOS ½ cup (150g) mayonnaise1 tbs finely chopped chipotle chillies in adobo sauceJuice of ½ lime, plus lime wedges, to serve¼ cup (35g) plain flour2 tsp onion powder2 tsp garlic powder½ tsp sweet smoked paprika600g firm white fish (such as ling), cut into 2cm-wide strips12 white flour tortillas, warmed1 fennel bulb, shaved (we used a mandoline) PICO DE GALLO 4 vine-ripened tomatoes, seeds…

Butterflying spatchcocks is the secret to evenly cooked, juicy meat with golden skin. Paired with FRESH THAI flavours, this dish is set to be a new regular on your menu What do these recipes have in common? The marinating time is key, ensuring the meat is INFUSED with flavour and has time to come to room temperature, which makes for the most tender result TANDOORI SAUSAGES WITH PINEAPPLE & CHILLI SALAD SERVES 4 You will need 2 long metal skewers for this recipe. 2 tbs tandoori paste2 tbs Greek-style yoghurt8 (1kg total) thick lamb sausagesStore-bought naan, warmed, to serve RAITA 1 cup (280g) Greek-style yoghurt1 Lebanese cucumber, halved, seeds removed, finely chopped½ cup mint leaves, finely chopped, plus extra leaves to serve PINEAPPLE & CHILLI SALAD ½ pineapple, cut into…

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Put summer fruit firmly in the spotlight with these must-try tipples. GRILLING nectarines for the stone fruit slushie adds rich honey notes – a dreamy match with dark rum FROZEN LIMONATA, RASPBERRY & LIMONCELLO SLUSHIE SERVES 4-6 500g frozen raspberries160ml limoncello1 cup (250ml) limonata (Italian lemon mineral water)Lemon zest, to serve Chill serving glasses in the freezer for at least 30 minutes before serving. Place raspberries, limoncello and limonata in a food processor and whiz until smooth and creamy. Spoon into serving glasses and top with lemon zest. Serve immediately. NOTE: You can freeze any remaining slushie for 5 hours, then spoon into chilled glasses to enjoy as a sorbet. POMEGRANATE & ROSE PROSECCO SPRITZER MAKES 4 CUPS (1L) Begin this recipe at least 3 hours ahead. ½ cup loosely…

Easy homemade semi-dried tomatoes add pops of BIG FLAVOUR to this superstar salad, while a zesty spiced lime and coriander dressing ties it all together POLISH ROOT VEGETABLE SALAD SERVES 6 AS A SIDE 2 medium carrots, cut into 1cm cubes3 medium potatoes, peeled, cut into 1cm cubes2 celery stalks, cut into 1cm cubes1 parsnip, peeled, cut into 1cm cubes1 cup (120g) frozen peas1 Granny Smith apple, cut into 1cm cubesJuice of ½ lemon3 hard-boiled eggs, roughly chopped½ cup Polish dill pickles, finely chopped DRESSING ½ cup (150g) mayonnaise1 tbs horseradish (jarred or grated)1 tsp Dijon mustard¼ cup finely chopped flat-leaf parsley, plus extra leaves to serve½ bunch chives, finely chopped2 tbs finely chopped dillWhite pepper, to season Line a bamboo or metal steamer with baking paper and prick paper…