Snappy summer selections
Holiday meals don’t have to cost an arm and a leg . . . fast, frugal foods are just as tasty.
Fast is what my holiday meals will be. And frugal, due to spending hideous amounts on presents and Christmas goodies. When I was young, my mother believed that summer holiday food was simply salads. For a week or so after Christmas, we lived on finely sliced iceberg lettuce topped with festive leftovers.
They weren’t the most creative meals but at the time, we all accepted that this was mum’s holiday too.
However, my family would rebel at salads twice a day for seven days or more.
Thankfully, the barbecue comes into its own during the holidays (together with a few helpful sous chefs), plus the electric frypan and wok.
One popular classic we’ve resurrected this summer is the kebab. The shish kebab originates from the Turkish words meaning ‘‘skewer’’ and ‘‘roast meat’’.
Nomadic tribes marinated their game to hide the flavour and tenderise it, then threaded it on a large vertical spit to roast. Known as doner kebab or shawarma, this was the forerunner of the kebab we know today.
Home-cooked kebabs are generally cubes of meat, fish and/or vegetables threaded onto small metal or wooden skewers, then marinated to add flavour and grilled or barbecued.
The beauty is that they can be prepared well in advance. And even better, the family can prepare their own from platters of assorted ingredients.
I also enjoy one-pan summer meals that can be set on the patio table together with a large salad, some crusty bread and a bottle of wine.
Stir-fries can include whatever vegetables you have in the fridge plus the catch of the day or prawns or squid rings from the freezer. Or substitute diced chicken or pork or even a can of tuna.
Pasta is always a pleasure (plus it’s economical) and again can include fridge and freezer assortments as well as a little imagination – in place of meat, add nuts; or substitute herbs with curry powder. Bon appetite!
HERBY CHICKEN KEBABS
Marinade: 1⁄ cup French dressing
2 1 tsp each: sugar, chilli paste 1⁄ cup each: packed mint leaves, coriander
2 leaves, finely chopped Kebab: 500g skinned and boned chicken breasts 3-4 courgettes
Whisk the French dressing, sugar and chilli paste until well combined. Add the finely chopped herbs.
Cut the chicken into 2.5cm cubes. Place in the marinade, stirring to coat well. Marinate in the refrigerator for 5-30 minutes.
Using a sharp knife, cut the courgettes into thin strips. Bring a large saucepan of water to the boil. Add the courgettes for 30 seconds. Remove, cool and pat dry. Do not overcook.
Weave the courgette strips and chicken onto skewers. Grill for 5-6 minutes, until cooked, turning often. Great served with little skewers of cherry tomatoes and basil leaves. Serves 4.
SPICY BEEF KOFTAS
400g lean minced beef 2 Tbsp each: chopped parsley, coriander leaves Pinch ground chilli 1 tsp each: ground cumin, coriander, dried thyme, crushed garlic Yoghurt Sauce: 1 cup plain yoghurt 3 Tbsp finely chopped mint leaves 2-3 tsp lemon juice Salt and freshly ground black pepper to taste
Combine the beef, herbs, spices and garlic. Form into 8 logs and wrap around wooden skewers. Chill for 5-50 minutes.
Meanwhile, combine the yoghurt, mint, and seasonings.
Grill or pan-fry the koftas for about 8 minutes, turning often. Top with the sauce. Great served in pita pockets or on rice. Serves 4.
HOLIDAY PASTA WITH
SALMON
To keep it frugal, the artisan range smoked salmon I purchased was on special. 250g dried fettuccine 1 Tbsp olive oil 2-3 shallots, diced 2 cloves garlic, crushed 1/2 cup white wine 300ml cream 200g manuka smoked artisan range sliced salmon 2 Tbsp chopped dill or parsley 1 Tbsp capers, rinsed and drained
Boil the fettuccine in a large saucepan of boiling salted water, until just tender.
Meanwhile, heat the oil in a frying pan. Saute´ the shallots, until tender. Stir in the garlic then add the wine. Simmer until the liquid has almost evaporated. Stir in the cream and simmer for 2-3 minutes. Add the salmon and simmer on low heat for 1 minute. Serve on the cooked and drained pasta topped with the herbs and capers.
Excellent served with a large crisp salad and crusty bread. Serves 4.
STIR-FRIED CURRY PRAWNS
Squid rings could replace the prawns. Serve on rice vermicelli noodles, couscous or rice. Sauce: 2-3 tsp curry powder 1 small egg, lightly beaten 1 tsp each: soy sauce, oyster sauce Pinch chilli flakes 1/2 cup cream or coconut milk Stir-fry: 2 Tbsp rice bran oil 1 onion, diced 1 each: red and green peppers (capsicums), thinly sliced 2 cloves garlic, crushed 500g shelled raw prawn cutlets Salt and pepper to taste 1/4 cup chopped coriander or parsley
Combine the ingredients for the sauce in a bowl.
Heat the oil in a wok on medium. Stir-fry the onion, until crisp-tender.
Add the peppers and stir-fry for 1 minute. Stir in the garlic and add the prawns. Stir-fry until the prawns are pink. Season. Reduce the heat to medium-low.
Stir the sauce then stir into the wok. Cook, stirring, until thickened. Serves 4.