Now that the weather is finally warming up, it’s the perfect time to dust off the outdoor setting, invite your friends and family over and get your hands dirty in the kitchen. Here are a few of our favourite recipes that will definitely wow your guests this summer.
Summer entertaining doesn’t need to be tedious and time consuming so forget spending hours slaving away in a hot kitchen. These recipes are quick and easy and will have you back outside enjoying the company of your guests in no time.
prawn pasta with cherry tomatoes and panagratto
WHAT YOU’LL NEED
12 green prawns, peeled and deveined
12 cherry tomatoes
500g pasta, such as spaghetti
120ml extra virgin olive oil
250ml white wine
1/2 loaf rustic white bread, roughly torn into small pieces
1/2 bunch flat-leaf parsley, leaves picked
1/2–1 tsp chilli flakes
salt flakes and freshly ground black pepper
4 garlic cloves finely chopped
zest of 1/2 lemon
WHAT YOU DO
Cook the pasta as per pack. Heat 60ml of oil in a pan over medium heat. Add two garlic cloves and chilli flakes. Tear the bread into pieces, season with salt and pepper and add to the garlic until it’s golden and crunchy. Add torn parsley leaves, lemon zest, chilli (to taste), salt flakes and black pepper.
Heat 40ml of oil, add the rest of the parsley and garlic and cook for a minute until it just colours. Tip in the prawns and sear them for 1.5 minutes on each side. Season. Turn up the heat, then add wine and cherry tomatoes. Cook until the wine reduces and tomatoes soften. Drain the pasta and toss everything together.
Divide the pasta between serving bowls and throw over some of the crunchy pangrattato.
Finish with parsley leaves and a drizzle of oil. Serves 4.
jerk fish tacos with slaw & avocado cream
WHAT YOU’LL NEED
625g firm white skinless fish fillets, in strips
1 tsp ground allspice, 1 tsp ground cinnamon,
1/2 tsp dried thyme,
1 1/2 tsp cayenne pepper,
1 1/2 tsp garlic powder
60ml olive oil
2 medium avocados
120g sour cream
2 tbsp lime juice
350g white cabbage, sliced
2 cups fresh coriander
1 small red onion halved, thinly sliced
1 fresh green chilli, deseeded and thinly sliced
60ml fresh orange juice
1 clove garlic, crushed
16 small tortillas
WHAT YOU DO
Combine fish, allspice, thyme, cayenne pepper, cinnamon, garlic powder and oil in a medium bowl. Refrigerate.
Blend avocado, sour cream and lime juice until smooth, then season. Combine cabbage, coriander, onion, chilli, orange juice and garlic in a large bowl and season.
Heat a large, non-stick frying pan over medium heat. Heat tortillas for 15 seconds each side. Wrap in foil to keep warm. Increase heat to high; cook fish in the same pan for 4 minutes or until just cooked.
Serve fish with slaw and topped with avocado cream in warm tortilla. Serves 16.