Summer DaysLighter bites to munch or brunch

39 Pages·2020·3.552 MB·Spanish

by  Angie Simms & Stuart Quinn

Summer days
LIGHTER BITES TO MUNCH OR BRUNCH
TIO N OF RECIP
EC Eat ES
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AT, TALES AND TASTES FROM A D
DRINANK ISL A&ND I NB THEE SU NS T R
ANGIE SIMMS & STUART QUINN
ACKNOWLEDGEMENT
I do my best work when I have extraordinary people around me: those who inspire me with their
talent and creativity, and are always helping me to aim higher. I couldn’t have done this without some
of the very best people by my side.
My first meeting with Lisa came with a warning from my then boss. In my book, anyone who comes
with a warning is just my type. She is passionate, talented, hardworking and the best goddamn ideas
woman I have ever had the pleasure of knowing. She is glorious: everything I was warned about, and
so much more.
Among so many other things she has done with us, Lisa edits our books. I have snuck this bit through
without her seeing, but I just know she has the red pen out right now while looking at this. I could not
have done this without her. -Angie
TIO N OF RECIP
EC Eat ES
L F
E R
S O
A M
StrAaNDd BdEie
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AT, TALES AND TASTES FROM A D
DRINANK ISL A&ND I NB THEE SU NS T R
Summer days
LIGHTER BITES TO MUNCH OR BRUNCH
ANGIE SIMMS & STUART QUINN

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welcome
How wonderful is summer? From dappled rays of sunshine to lazy days on the balcony with a book,
it's a wonderfully languid time of year. And the food we embrace during the season reflects that,
as our inhome menus tap into the rich bounty of ingredients on offer, from magnificent seafood
fresh from the ocean to juicy fruit straight off the tree. It's a time of year tailor made for small bites,
quick bites and light bites - food that is easy to prepare and even easier to enjoy. We hope you love
indulging in these dishes as much as we enjoyed creating them.
SUMMER DAYS -
Honey Mustard Chicken Salad
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Honey Mustard Chicken Salad
SERVES: 4
1 clove garlic, minced In a non-stick pan over medium heat, fry garlic until aromatic,
75ml honey then remove from heat to cool. In a jar with a tight-fitting
lid, combine garlic with honey, wholegrain mustard, Dijon
3 tbsp wholegrain mustard
mustard, oil, salt and yoghurt. Close lid and shake vigorously
2 tbsp Dijon mustard
until marinade is well blended. In a shallow dish, pour half the
2 tbsp olive oil
marinade over the chicken and refrigerate for two hours. Reserve
¼ tsp salt
leftover marinade to use as a dressing. In the same non-stick pan
70ml plain Greek yoghurt (to save on washing) over medium heat, warm bran oil and sear
4 skinless and boneless chicken on each side until golden, crispy and cooked through.
chicken thighs Set aside, allow to rest, then slice into strips. In a large salad bowl,
1 tsp rice bran oil combine chicken with lettuce, tomatoes, avocado, corn and
250g lettuce leaves, washed onion. Drizzle with dressing, sprinkle with bacon and season with
salt and pepper. Serve on its own, or as a side dish.
300g sliced cherry tomatoes
1 large avocado, pitted and
sliced
1 corn cob, stripped
¼ red onion, sliced
40g cooked bacon, diced
Salt and pepper, to taste
SUMMER DAYS -
Wasabi Prawn Cocktail
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WASABI Prawn Cocktail
SERVES: 2
75ml mayonnaise In a medium bowl, thoroughly blend mayonnaise and wasabi,
Wasabi, to taste and serve then add prawns and mix until fully coated. Chill in fridge for at
8 large whole prawns, cooked, least 30 minutes. Arrange half the cabbage in a dish (or martini
peeled and deveined glass if you feel nostalgic for the 1970s) and add half the ginger.
100g savoy cabbage, shredded Arrange half the prawns on top. Repeat in a matching dish. Serve
finely chilled and garnished with radish and a tiny splodge of wasabi.
5g pickled ginger, grated
Radish, sliced thinly, to serve
SUMMER DAYS -
Squid Ceviche