Food and wine

Sim­ple sum­mer siz­zlers

Public Sector Manager - - Lifestyle -

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

500ml wa­ter

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

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