Best Summer Recipes 2017
BY Sarah Friedman August 29 2017
Summer is the best season to go out and enjoy the season, may it be going to the beach with the family, having backyard barbecues which is very popular or else going on a picnic, and preparing a home cook meal is what every person’s dream.food is something that we can’t ignore during summer, with the weather getting warmer they are various kind of delicious foods which fit perfectly for the hot days.
Barbecue and grilling is the most prefered summer meals. Food such as BBQ chicken with peach,Grilled spatchcock, grilled halibut and mango salsa etc. in some countries they prefer lightweight meals such as vegetable or chicken salads which refresh us from the hot days.
To make your summer an enjoyable one we have come up with delicious recipes to quench your desire for food. Our collection consist of five food recipes which are easy for home cooking or when you go on a picnic.
1. BBQ Chicken with Peach and feta Slaw.
This crunch-tastic slaw is guaranteed to find it’s way into your recipe rotation for the rest of the season using ripe, juicy peaches, it’s a fantastic side dish for any number of grilled or smoked proteins.
5 tablespoon olive oil, divided
2 tablespoons sherry vinegar
½ teaspoon freshly ground black pepper, divided
⅜ teaspoon kosher salt, divided
1 ½ cups sliced fresh peaches
1 (12-oz) package. Broccoli slaw
3 (6-oz) skinless, boneless chicken breasts, cut crosswise into 1-in.strips
¼ cup barbecue sauce
1 tablespoon chopped fresh chives
1 ounce feta cheese, crumbled (about ¼ cup)
2 center-cut bacon slices, cooked and crumbled
I) Combine four tablespoons oil, vinegar, ¼ teaspoon pepper and ¼ teaspoon salt in a large bowl, Mix and stir with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.
II) Sprinkle chicken evenly with remaining 1.4 teaspoon pepper and the ⅛ teaspoon salt. Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high temperature. Add chicken to the pan; cook for 6 minutes. Place chicken in a large bowl. Add barbecue sauce to bowl and toss.
III) Divide slaw mixture evenly among 4 plates; top evenly with chiken stripes sprinkle with chives,feta and bacon.
This amount of ingredients can serve upto 4 people ( serving size 1 ½ cups slaw and about 3 ½ oz. of chicken)
2. Summer Beef Kebabs with Home Fries
Who doesn’t love kebabs and it’s very popular in summer and when hosting a backyard party kebabs are among the favorites. But this dish is served with a delicious yoghurt dressing.
Beef kebabs and fries – Bamboo skewers, for kebabs
650g of rump steak, trimmed of far and into 1.5cm cubes
3 cloves of crushed garlic
3 tablespoon of lemon juice
1 tablespoon of oil
3 teaspoon of cumin
4 large floury potatoes, ¼ of a cup of oil for frying
Half a cup of natural yoghurt
2 cloves of crushed garlic
1 handful mint, finely chopped and squeeze lemon juice
I) soak bamboo skewers in cold water to soak. Place the cubed meat in a non-reactive bowl (Glass, ceramic or stainless steel) with the garlic. Lemon juice, oil and cumin. Mix and marinate for at least 20 minutes
II) Peel potatoes and cut into cubes. Place it in a saucepan of cold, salted water and heat it. Boil the potatoes are beginning to soften. While the potatoes are boiling, combine the dressing ingredients and set aside in the fridge.
III) pour the oil into a frying pan until it just coats the bottom, heat and then add the potatoes. Fry them gently, turning frequently, until they are golden and crisp. Pace on absorbent paper in a low oven to keep warm.
IV) while potatoes are frying, thread the beef onto the skewers. Cook under the grill or in a frying pan for 3-4 minutes on each side, or to your preference.
V) serve the kebabs with a dollop of yoghurt dressing, a scoop of home fries and a salad or vegetables of your choice. Alternatively, wrap the grilled meat, salad and a dollop of dressing in flatbreads and serve with fries.
(Source taken by : Food to love)
3. Grilled Spathcock with Cabbage Salad.
Grilled foods are one of the favorites in the summer, this grilled spatchcock recipe will be ideal for dining in the garden.
4 butterflied spatchcock 500 grams each.
150 ml of olive oil]
2 tablespoon finely chopped oregano
2 finely chopped garlic cloves
100 grams of hazelnuts
300 ml Valdespino fino sherry (If unavailable Substitute another fino sherry)
1 baby fennel bulb
2 small pears, such as corella
1 small Savoy cabbage, shaved on a mandolin
50 grams of shaved Parmigiano-Reggian.
2 golden shallots, thinly sliced
50ml champagne vinegar
120 ml of mid flavoured extra virgin olive oil
I) Combine spatchcock, olive oil, oregano and garlic in a non-reactive bowl. And stir to coat well, then marinate for 30 minutes.
II) Meanwhile, preheat oven to 180C. Roast hazelnuts on an oven tray,stirring occasionally until lightly browned. Rub with a tea towel to remove the kins, then coarsely chop and set aside.
III) Place simmer sherry in a small saucepan over low heat for 20-25 minutes until reduced to a light syrup.
IV) Preheat a char grill pan of barbecue to a medium-high temperature. After marinating the spatchcock remove it from the grill, turning and basting occasionally with marinade, until browned and cooked through (5-6 minutes each side)
Stand in a warm place to rest for 5 minutes.
V) Meanwhile, shave fennel on a mandolin and stand in iced acidulated water until crisp. Cut pear into julienne on a mandolin and add to fennel. Just before serving. Drain fennel and pear well, toss in a bowl with cabbage mint, Parmigiano-Reggiano, shallot, vinegar and extra-virgin olive oil, and season to taste.
VI) Quarter each spatchcock and pile on serving plates with pear and cabbage salad. Drizzle spatchcock with reduced sherry, scatter with roast hazelnuts and serve
( Source taken by – Australian Gourmet Traveller)
4. Greek Yogurt with Warm Black and Blueberry Sauce
For a sweet, fruity treat that won’t cost you a day’s worth of calories., this dessert is the perfect solution for a summer time.
⅔ cup frozen blueberries
⅔ cup frozen blackberries
½ cup of water
¼ of cup sugar
2 tablespoons fresh lemon juice
1 tablespoon butter
2 cups plain 2% reduced fat greek yoghurt
I) Combine first 5 ingredients in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low; gently boil 10 minutes or until sauce thickens. Stir in butter.
II) spoon ½ cup yoghurt into each of 4 bowls; top each serving with about ¼ cup sauce. Serve immediately.
5. Grilled Halibut and Fresh Mango Salsa
This delicious summer dish will make you want another. Tangy and fruity with eye- popping color, the mango salsa is fantastic with halibut fish but you can try other types of fish as well.
2 cups plum tomatoes, seeded and diced
1 ½ cups diced peeled ripe mango
½ cup diced onion
½ cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
1 minced cloves of garlic
4 (6-oz) Halibut fillets
1 tablespoon olive oil.
I) prepare the grill and combine forst 7 ingredients, mix it with ½ teaspoon of salt and ½ teaspoon of pepper and garlic.
II) Rub Halibut with oil; Sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.