A deep bowl of roast hen salad with pea shoots and cherries; one other of spiced pork with wedges of watermelon, ice-cold from the fridge. A platter of marinated mackerel for consuming chilled with smooth inexperienced leaves and a dessert of apricots baked with sugar and white wine. The summer season kitchen, it appears, is right here.
There may be a lot to have a good time – bunches of white-tipped radishes in little bowls of ice; fats, butterhead lettuces to calm the spiciness of watercress or rocket. There are crisp cucumbers and plump bunches of mint for lengthy summer season drinks, and the primary of the summer season fruit is right here too.
Once I set out for the retailers my first thought is at all times, “What’s in season?” However there’s extra of a spring in my step now than at every other time of yr. I might come residence with little however fruit and greens in my bag, so wealthy are the choices, however how good these greens are when eaten within the firm of roast hen or some grilled fish.
This month’s recipes have an ease about them. Nothing must be served the second it’s prepared, none of them is very demanding of the cook dinner’s time. These are recipes that match comfortably with the lengthy, simple days of summer season forward, days by which to have a good time the wealth of substances at our fingertips.
Roast hen salad with lentils and cherries
The recipe suggests roasting the hen from scratch, however you possibly can equally use leftover hen from the Sunday roast. Must you take that route, then hold the items of hen as massive and juicy as attainable. I take advantage of thighs as a result of the brown meat is a lot tastier than the white breast meat, however use that whether it is what you have got.
hen thighs 1kg, pores and skin on
small inexperienced lentils 125g
pea shoots 50g
For the dressing
purple wine vinegar 3 tbsp
dijon mustard ½ tsp
olive oil 5 tbsp
salt ½ tsp
parsley 2 tbsp, chopped
Set the oven at 180C fan/fuel mark 6. Put the hen thighs, not too tightly packed, right into a roasting tin. Pour over a bit oil, then season with salt and black pepper and roast for 35-40 minutes till crisp-skinned and cooked proper by way of to the bone. Take away from the oven and put aside for 10 minutes.
In a medium-sized saucepan, cook dinner the lentils in deep, calmly salted boiling water for about 25 minutes until agency however tender.
Make the dressing. In a small bowl, mix the purple wine vinegar, mustard, olive oil, salt and a number of other grinds of black pepper. Stir within the parsley and put aside. (I usually put the substances in a tightly lidded jar and shake vigorously.)
Wash the pea shoots and depart them in a bowl of iced water for 25 minutes (they may emerge a bit crisper than once they went in). Halve and stone the cherries and add them to the dressing. Drain the lentils in a colander, then add them to the cherries and dressing and stir gently to coat them calmly with the dressing.
Tear the hen from the bone into beneficiant, juicy items, massive sufficient to require a knife and fork. Add the hen to the cherries. Drain the pea shoots and dry them in a salad spinner or by shaking them in a colander. Mix with the hen and serve.
Pork with watermelon and mint
A considerable salad – a beautiful distinction of cool and spicy, cold and warm. What actually works for me right here is the refreshing slices of chilled watermelon with the marginally spicy, molasses-like juices of the pork. I put the melon within the fridge in a single day so the fruit is absolutely chilly when it meets the sticky, straight-from-the-oven items of pork.
pork stomach 1kg, bone in, pores and skin scored
mild soy sauce 4 tbsp
rice vinegar 2 tbsp
fish sauce 2 tbsp
honey 3 tbsp
parsley sprigs 10g
mint sprigs 15g
Set the oven at 160C fan/fuel mark 4. Put the kettle on to boil. Pour scorching water from the kettle right into a deep roasting tin, sufficient to return half-way up the facet of the tin. Place a wire rack over the tin and lay the pork, its scored pores and skin seasoned with sea salt, dealing with upwards. Cowl the meat and wire rack loosely with kitchen foil, then fastidiously place within the preheated oven and depart for two hours. The pork will cook dinner in its personal steam.
In a small saucepan, combine collectively the soy sauce, rice vinegar, fish sauce and honey, and stir over a average warmth for a few minutes till the honey has dissolved. Take the pork from the oven and take away the foil. Flip the oven as much as 180C fan/fuel mark 6.
Place the meat on a chopping board. Utilizing a big knife, minimize into roughly 3cm cubes, eradicating the bones as you go. Discard the water within the tin – it has finished its work, although you possibly can use it as a base for inventory if you want – then return the meat to the empty tin. Pour the soy combination over the meat, stir nicely and return to the oven. Roast for 25-Half-hour, holding a detailed eye on its progress. The sauce needs to be darkish and effervescent, the meat shiny – however take care that it doesn’t burn.
Whereas the pork roasts, take away the rind and seeds from the watermelon. Lower the flesh into massive items, roughly the identical dimension because the pork and put them in a bowl. Peel the cucumber and minimize into barely smaller items, then add to the melon. Take away the leaves from the parsley and mint, and finely chop and toss with the watermelon and cucumber.
Take away the pork from the oven, add to the salad, toss gently and switch to a serving plate.
The fish is filleted and grilled first, then marinated briefly in a piquant dressing, within the model of a traditional escabeche. The onion provides piquancy – you possibly can use shallots in case you don’t have a purple onion – and the star anise provides an aniseed be aware. I like a couple of slices of skinny, darkish rye bread with this, the type that’s treacle colored and virtually sticky to the contact.
white wine vinegar 75ml
lemon juice 120ml
carrot 1, small
purple onion 1, small
garlic 1 clove
purple chilli 1
star anise 2
coriander seeds 1 tsp
caster sugar 1 tsp
salt ½ tsp
mackerel 3, filleted
olive oil 3 tbsp
Pour the wine vinegar and lemon juice right into a stainless-steel saucepan. Thinly slice the carrot. Peel and thinly slice the purple onion, then add each to the pan. Peel and crush the garlic clove and finely chop the chilli, eradicating the seeds if you want, then add each to the pan and convey to the boil over a average warmth.
Add the star anise and coriander seeds, then the peppercorns. Stir within the sugar and half a teaspoon of salt. As soon as the onion has softened a bit, take away from the pan from the warmth.
Line a grill pan with foil then place the mackerel skin-side down on the foil. Brush calmly with a bit of the olive oil then cook dinner underneath a scorching grill until calmly browned. Flip over and proceed cooking until the pores and skin is tinged golden and brown, then switch to shallow dish. Pour the nice and cozy marinade over the fish, trickle with the remainder of the olive oil, cowl with clingfilm or a lid and put aside to chill, then chill for an hour or so within the fridge.
Serve the fillets with a few of the marinating juices.
Apricots with pistachio creme fraiche
Because the apricots bake with the sugar and wine, they develop into candy and jammy, an ideal accompaniment for the tart and nutty creme fraiche. A crisp biscuit could be a stunning factor to supply with these, too, a plate of curly brandy snaps or crisp and sugary tuile.
caster sugar 2 tbsp
white wine 2 tbsp, or vermouth
For the pistachio creme fraiche
vanilla 1 pod
creme fraiche 200g
shelled pistachios 2 tbsp
Set the oven at 180C fan/fuel mark 6. Lower the apricots in half and take away the stones. Place the fruit, minimize facet up, in a roasting dish. Sprinkle with caster sugar then trickle the wine or vermouth over the fruit, soaking the sugar.
Bake for about 20 minutes till the fruit is smooth and tender, and the wine and sugar have shaped a sticky sauce within the roasting tin.
Lower the vanilla pod in half lengthways. Utilizing the purpose of a knife, scrape the vanilla seeds right into a mixing bowl, then spoon within the creme fraiche. Finely chop the pistachios, then stir them gently into the creme fraiche and vanilla seeds.
Serve the apricots, scorching and sticky from the roasting tin, with their syrup and a spoonful or two of the pistachio cream.
Courgette and lemon cake
The shreds of courgette lighten the cake and work significantly nicely with the lemon icing. This can be a helpful recipe for individuals who will, over the subsequent few weeks, be besieged with items from their home-grown courgette vegetation.
self-raising flour 250g
baking powder 1 tsp
floor cinnamon 1 tsp
salt a pinch
sunflower oil 200ml
caster sugar 125g
mild muscovado 125g
lemon finely grated zest of 1
For the icing
icing sugar 250g
lemon juice 5-6 tbsp
Set the oven at 160C fan/fuel mark 4. Line a 20cm sq. cake tin with baking parchment.
Separate the eggs. Sift collectively the flour, baking powder, cinnamon and salt. Utilizing a meals mixer, whisk the oil and sugars collectively until thick, then whisk within the egg yolks, one after the other. Coarsely grate the courgettes, with out peeling. Stir the courgette shreds into the sugar-egg combination.
Stir the lemon zest and the flour-spice combination into the cake combination. In a clear bowl, whisk the egg whites until virtually stiff, then fold tenderly into the combination with a big steel spoon. Switch to the lined cake tin, then bake for 30-35 minutes until calmly agency. Take away from the oven and depart to accept quarter-hour.
Take away the cake from its tin and place on a cooling rack over a baking sheet. Make the icing by mixing the sugar and lemon juice till there aren’t any lumps, then spoon over the floor of the cake, letting it run down the edges. Depart to set earlier than chopping into 12 small rectangles.