Easy recipes for success
SUMMER cooking does not have to be about slaving over a hot stove.
Instead, think easy delicious and no-sweat meals, says Matthew Evans, a chef, food critic, farmer and star of TV show Gourmet Farmers.
Evans who fattens pigs, milks cows, gardens and farms in southern Tasmania’s Huon Valley shares his tips for holiday cooking in the new book, Summer on Fat Pig Farm.
“Summer is when the garden prospers, berries ripen and the aroma of fresh herbs lingers in the air,” he says.
“It’s the season of surplus – a time when the sun is high and the cooking should be short with sweet rewards.
“It’s about lazy mornings, lunchtime picnics, outdoor barbecues and light suppers at sunset.’’
The book, named after Evans’ beloved fat pigs (an old breed, wessex saddleback, known for its decent fat layer), is packed with delicious recipes – done in a dash.
“Think of poaching, blanching and dressing salads,” Evans says.
“If you can grow something, that’s even better, and if you can meet the farmer at a market and buy the produce really fresh, that will make your cooking so much more delicious.
“The closer you can source your summer produce, the more stupendous the results. ”
Easy recipes include some of Evans’ personal favourites such as watermelon, feta and mint salad; white peaches roasted or with blueberries and sauvignon blanc jelly; breakfast trifle and indulgent waffles with butterscotch fruits.
“Try corn with smoked paprika and coriander butter, totally delicious and something a novice can knock up,” he says.
“The nettle and feta filo pie, which we often make with English spinach when nettles aren’t available, is heaven and robust enough to take on picnics.”
There is also plenty of dessert inspiration.
“For pudding, it’s hard to beat drunken raspberries – simple, effective and delicious, even if you just serve them with runny cream. ” Summer on Fat Pig Farm is out now, Murdoch Books, $49.99
Matthew Evans enjoys cooking up seasonal produce.