Light and breezy summer fare
It’s finally Summer – which means the weather calls for light, easy meals that are fulfilling and refreshing. Bring on the delicious salads and summer ingredients because it’s about to get yummy. We have gathered some of the easiest recipes from chef Christine Capendale for a menu she designed for the Disney show Cookabout. Bon Appetite!
Chicken, Apple, Grape and Walnut Salalad with Yoghurt Dressing
Ingredients:
• 2 free range chicken breast fillets.
• 15 ml olive oil.
• 100 g seedless green and black grapes (mixed and halved).
• 30 ml thinly sliced celery.
• 20 g chopped walnuts.
• 1 green apple (peeled, cored and cubed).
• 60 ml low-fat greek yoghurt.
• 20 ml reduced fat sour cream.
• 5 ml lime juice.
• 1 ml lime zest.
• 5 ml chopped chives.
• salt and pepper for seasoning.
• extra chives, grapes and lime wedges for garnish. *Serves two
Method:
• Place the chicken fillets between two plastic bags and use a meat mallet to flatten slightly.
• Brush the fillets with 5ml of the olive oil and season with salt and pepper.
• Heat a griddle pan on high heat and grill the chicken fillets for about 3 minutes on each side until cooked and golden brown.
• Remove from the heat and keep to the side to cool. Heat a frying pan on medium heat. Add walnuts and roast it until crisp and golden brown – this will only take a few minutes.
• Be careful not to burn the nuts. Remove from pan and cool.
• Mix the following ingredients together to make your salad dressing: Greek yoghurt,
sour cream, lime juice and zest, chopped chives and the rest of the olive oil. Mix well.
• Cut the chicken fillets into strips and mix with the grapes, celery, walnuts and the apple.
• Stir the yoghurt dressing through the salad and dish up into two plates.
• Garnish with extra chives, grapes and lime wedges.
• This salad is delicious once ice-cold, a few hours after you’ve made it, so feel free to refrigerate once cooled. Olive Tapenade Crunch Lamb CUTLETS – Served with Olive, fig and Baby Mozzarella Salad Ingredients:
• 4 trimmed lamb cutlets (chops).
• 15 ml olive tapenade.
• 50 ml flour.
• 2 eggs (beaten).
• 150 ml breadcrumbs.
• 15 g finely grated parmesan cheese.
• salt and pepper for seasoning only.
• 20 ml olive oil.
• 120 g baby figs (halved).
• 20 g baby salad leaves.
• 60 g kalamata olives.
• 90 g bocconcini cheese (baby mozzarella).
• ½ avocado (peeled and sliced).
• 7.5 ml reduced balsamic vinegar.
*Serves two
Method:
• Spread the olive tapenade evenly over the lamb cutlets.
• Mix together the breadcrumbs & grated parmesan cheese and place on a plate.
• Coat the lamb cutlets with flour, shake off excess flour and then dip into the egg mixture.
• Coat the lamb cutlets with the breadcrumb mixture.
• Heat 15 ml of the olive oil in a frying pan on medium heat and cook the lamb cutlets about 5 minutes on each side. Drain on paper towel.
• While the lamb cutlets cook – make the salad by combining the figs, salad leaves, olives, avocado slices and the bocconcini cheese. • Drizzle 5 ml olive oil and reduced balsamic vinegar over the salad.
Yankee Barbecue Beef Burger with Tomato Pesto Relish and Gherkins Ingredients:
• 2 small whole wheat burger buns, cut in half and lightly toasted.
• 20 ml breadcrumbs.
• 30 ml water.
• 200 g extra lean beef mince.
• 1 ml chopped chili.
• 10 ml Worcester sauce.
• 1.25 ml salt.
• 1.25 ml barbecue seasoning.
• freshly ground black pepper.
• 1 small clove garlic (crushed).
• 10 ml chopped parsley.
• 40 ml beaten egg.
• 20 ml olive oil.
• 30 ml finely chopped tomato.
• 30 ml tomato pesto*.
• Pinch smoked chili flakes.
• 15 ml tomato sauce.
• 50 ml cooked, caramelized onion.
• 2 slices tomato.
• sliced gherkin.
• baby lettuce.
*Tomato Pesto (can use storebought or make your own)
• 150 g drained sundried tomatoes (store-bought will be fine).
• 4 garlic cloves, crushed.
• chilli to taste (you can use chilli flakes or freshly chopped chillies).
• 10 ml brown sugar.
• 70 ml olive oil.
• salt and black pepper to taste.
*Serves two
Method:
• Mix the breadcrumbs and 30 ml water together in a small bowl.
• Mix the beef mince, chopped chili, Worcester sauce, salt, barbecue seasoning, black pepper, garlic, parsley, beaten egg and the breadcrumb and water mixture together. Mix well.
• Make the pesto by combine all the ingredients and use a stick blender to make the pesto. Season to taste. Keep aside.
• Divide the beef into two portions and shape into patties of about 1.5 cm thick – using a little water on your hands.
• Heat olive oil in a frying pan on medium heat and cook the patties on both sides until cooked and browned.
• Mix the chopped tomato, pesto, smoked chili flakes and the tomato sauce to make a quick relish.
• Spread the relish on the bottom halves of the hamburger buns, top with caramelized onion, gherkins, tomato slices, baby salad leaves and lastly the patties.
• Add the top halves of the burger buns and secure with a skewer.