Food and wine
Simple summer sizzlers
It's that time of the year when the place to be is by the poolside or under an umbrella at the beach.As we take full advantage of the beautiful South African weather, no one wants to slave in front of the stove. We have chosen some fresh summer dishes that are easy to prepare, giving you more time for fun in the sun.
Grilled ostrich steak
140g ostrich steaks
2 tbsp Worcestershire sauce 2 cloves garlic, finely chopped
1 ¼ tsp salt
1 ½ tsp olive oil
1 tsp coarse ground black pepper
Place the ostrich steaks on a plate. Combine Worcestershire sauce, garlic, salt, pepper and oil.
Rub the mixture into both sides of steaks. Cover with plastic wrap and refrigerate for two hours.
Remove the steaks from the refrigerator and let them sit for 15 minutes. Preheat grill to medium-high heat.
Oil the grill and place steaks on it to cook. Grill each side for five to six minutes per side, depending on thickness and preference.
Once cooked, remove from the grill and let rest for five to seven minutes. Slice the steaks and serve with salad or create the perfect sandwich.
Avocado, spinach and strawberry salad
1 avocado diced
120g strawberries, halved ¼ cup pine nuts, toasted
40g crumbled feta cheese 6 cups fresh baby spinach Half a red onion, thinly sliced 1 tbsp butter
2 tbsp olive oil
1 tbsp balsamic vinegar ¼ tsp salt
¼ tsp pepper
Over medium heat, melt the butter in
a pan, add pine nuts and cook for one minute.
Remove the pan from the stove and add feta cheese. Mix in olive oil, vinegar, salt and pepper.
In a large bowl, mix the spinach, avocado and onion. Pour the nut and feta mixture over the salad and top with strawberries.
Berry yogurt popsicles
2 cups berries
½ tsp vanilla extract 1 cup Greek yogurt 4 tbsp maple syrup ¾ tsp lemon juice
Add the berries, three tablespoons maple syrup and lemon juice into a blender and mix until smooth. Whisk Greek yogurt, one tablespoon maple syrup and vanilla extract in a bowl.
Fill each popsicle mould with two to three teaspoons of the berry purée followed by one to two tablespoons of the Greek yogurt mixture.Add a few teaspoons of the berry puée until the mould is full. Place the popsicle moulds in the freezer.
After two hours, when they are slightly set, take them out of the freezer and insert a stick into the centre.This way the sticks stay in place. Freeze overnight or until completely frozen.
Fruity summer punch
1l cranberry or pineapple juice or any juice of your choice
750ml white sugar
500ml chopped fruit (apples, pineapple, strawberries, mangoes, etc) 750ml orange juice
500ml apple juice
2l soda water
1l ginger ale
On low heat, dissolve the sugar and water in a saucepan. Gradually increase the temperature, stir and let it boil for 10 minutes. Remove from heat, pour into a jug and allow to cool. Add the chopped fruit and fruit juice and allow it to stand for an hour. Add the ginger ale and soda water and stir before serving.
Writer Nicholas Francis