Tag Archives: Prawn recipes

FRIDAY FEAST with Cathryn Hein

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Greetings food and book lovers, and welcome to another slurpalicious edition of Friday Feast. This week you again have the pleasure of my company, and I have a tasty and simple Asian inspired meal for you that you’ll love.

But as usual, let us endure the embarrassment that is Us Heins Weren’t Meant To Play Golf. I thought it was happening, I really did. There were definite signs of improvement last weekend My new blue oveheart marked golf balland I was beginning to feel a glimmer of confidence. Then, because I somehow qualified for this year’s Women’s Golf Nepean Gold Brooch, on Wednesday I zoomed up the road to play the final at Leonay Golf Club. It started so well… Par, then bogey (not so good) then another par. Rah! I had form! Alas, it then descended into what at times could only be called utter humiliation. On a positive note, it was a gorgeous day and the other ladies were lovely and kind. If only Oh, Great Golfing God had been, but the bugger hates me. Must be the blue love hearts I’ve painted on my balls.

Time for a look at one of my books. This week: Rocking Horse Hill. This is the first in a loosely related rural romance series I’ve nicknamed the Levenham Love Stories. The Falls is already out, Summer and the Groomsman is in production (news on that soon), and I’m currently working on another full-length related novel with the working title Admella Beach. So Rocking Horse Hill is ground zero, so to speak.

Take a look…

ROCKING HORSE HILL

Rocking Horse Hill by Cathryn Hein coverWho do you trust when a stranger threatens to tear your family apart?

Ever since she was a little girl, Emily Wallace-Jones has loved Rocking Horse Hill. The beautiful family property is steeped in history. Everything important in Em’s life has happened there. And even though Em’s brother Digby has inherited the property, he has promised Em it will be her home for as long as she wishes.

When Digby falls in love with sweet Felicity Townsend, a girl from the wrong side of the tracks, Em worries about the future. But she is determined not to treat Felicity with the same teenage snobbery that tore apart her relationship with her first love, Josh Sinclair. A man who has now sauntered sexily back into Em’s life and given her a chance for redemption.

But as Felicity settles in, the once tightly knitted Wallace-Jones family begins to fray. Suspicions are raised, Josh voices his distrust, and even Em’s closest friends question where Felicity’s motives lie. Conflicted but determined to make up for the damage caused by her past prejudices, Em sides with her brother and his fiancée until a near tragedy sets in motion a chain of events that will change the family forever.

A moving family drama and passionate love story by the author of Heartland, Promises and Heart of the Valley.

Romance. A sexy hero and clever heroine, both with complex pasts. An eerie volcano. A meddling granny. Family drama. Donkeys! What more could you want? Buy Rocking Horse Hill right now from Booktopia, Amazon, Kobo, iBooks, Google Play or your favourite book retailer.

And now for something slurpalicious.

My Leetle Dumpling…

I am a dumpling devotee, and proud of it.

I don’t mean European-type dumplings, made with flour and so on – although old-fashioned golden syrup dumplings are pretty tasty, and the occasional herb or cheesy dumpling-topped casserole can be a treat too. No, my dumpling love is for Asian-style dumplings. Little parcels of savoury goodness that can be anything from slippery to crunchy, and all textures in between.

They’re a sensation in flavour too, from interesting meat fillings to nourishing vegetables, even doughy delights on occasion. You can find them steamed, fried, boiled, or a combination. And they come in all shapes and sizes too, from crescents to buns to open-topped cups and prettily pleated balls.

With their flavours, aromas, texture and beauty, dumplings appeal across the senses. Plonk me in an Asian restaurant or noodle bar and my eyes will immediately go a-hunting for them. Any sort will do – potstickers, bao, buns, dimsum, wontons and more – there seem to be an endless array.

Sadly, you can’t eat out all the time. Well, you can, but that would mean no cooking and life without kitchen fun is too horrible to contemplate. And if, like me, you need your dumpling fix often, that means making them at home.

Fortunately, dumplings are dead easy.

No, don’t you look at me like that. They are! And I’m going to prove it with my recipe for dumpling soup.

I adore this soup. It’s simple and seriously tasty. Oh, and healthy. The soup itself is embarrassingly easy: stock, lemongrass, ginger, ketjap manis. The vegetable part is whatever you feel like.

It’s also versatile. These dumplings are made with prawn meat but I’ve made them with pork mince and chicken mince as well, to great success, varying the other ingredients to include spring onions, chilli, soy, whatever takes my fancy (leftovers of these versions are really tasty cold). Steamed spinach, soy and water chestnut is another fab combo.

Best of all, there should be enough dumplings remaining to serve with dipping sauce for extra indulgence!

I have no idea where the original recipe came from. I have a feeling it’s an amalgam of several, mashed around until I came up with a version that I liked most. All I know is that I’ve been making it for donkey’s and it’s foolproof. I make it for two as a main meal, but it can easily be divided to serve four. You just won’t have leftover dumplings.

So here it is. Enjoy!

Dumpling Soup

Cathryn's dumpling soup, ready to slurp

Ingredients

12 Australian green king prawns (approximately 12 prawns)

60g (approx) tinned water chestnuts, drained and roughly chopped

3 French shallots (eschallots – the small brown, oniony ones), peeled and roughly chopped

1 tablespoon cornflour

1 egg

½ teaspoon sesame oil

1 packet gow gee wrappers (30 wrappers). Wonton wrappers work fine too, you’ll just have triangles instead of crescents

1.5 litres of chicken stock. Vegetable stock works really well too

6 thick slices of fresh ginger

1 stem lemongrass, outer skin removed, the stem bashed about a bit to release flavour

1 tablespoon ketjap manis

Vegetables of your choosing. I tend to use variations of snow peas, spring onion, baby bok choy, choy sum, bean shoots and/or finely shredded cabbage. Whatever’s in the fridge crisper that requires very short or no cooking.

Method

Peel and devein your king prawns.

Australian green king prawns

Plonk the prawn meat, water chestnuts, shallots, sesame oil, egg and cornflour into a small blender and pulse. Don’t over process. It won’t matter if there’s a few chunky bits. In fact, they make the dumplings more interesting.

Chopped ingredients in processorNote: If you’re using pork or chicken mince, whiz the shallots and chestnuts (or whatever other flavours you’re using) until finely chopped, then add the other ingredients and pulse until just combined.

Lay out your gow gee wrappers on the bench. Have a pastry brush and a cup of water on standby.

Gow Gee wrappers laid out, ready for filling

Spoon about a teaspoon of prawn mix onto each wrapper.

Prawn filling on gow gee wrappers

Using the pastry brush, moisten the wrapper edges, then fold over and press firmly to seal. It doesn’t matter if some mix oozes out or there’s a few dodgy bits. These dumplings are very forgiving. Layer them on a plate and stick in the fridge until needed.

Filled dumplings

Pour the stock into a large saucepan. Add ginger, lemongrass and ketjap manis. Bring to the boil and then simmer for 10 minutes or so. This stage can be done well in advance, if you need.

Saucepan of flavoured stock

Meanwhile, add your chopped veg to the bowls. Yes, they’re raw but when it’s poured over the hot stock will cook them to crunchy perfection.

Prepared soup bowls with the vegetables

When you’re ready to serve, bring the stock back to a good boil and lower in your dumplings, one by one. Because they’re cold, they’ll drop the temperature right down. Keep the heat high, stirring your dumplings gently, until the soup returns to the boil, then lower the heat and simmer for 5-7 minutes or until all the dumplings are floating and look juicy and cooked.

Spoon however many dumplings you want for your soup into each bowl and pour over the stock.

Leave any leftover dumplings in the saucepan with a little stock so they don’t dry out or stick, lid on to keep them warm. Then, when you’ve finished your soup and if you have room in your belly, serve the dumplings on plates with a dipping sauce on the side. You can use straight soy, smears of chilli sauce, or I use this quick-to-make, tasty sauce. Simply mix together:

2 tablespoons soy sauce

2 teaspoons sesame oil

1 tablespoon Chinese black vinegar

Thinly sliced birdseye chilli. How much and whether you leave the seeds in or not depends on how hot you like it.

Dumpling with dipping sauce

And there you have it: dead simple dumpling love. Told you it was easy!

*

All right, Feasty darlings, what do you love to order or cook whenever you eat Asian food? What delectable dish or ingredient can’t you go past?

Besides dumplings, I am passionate about thick fresh rice noodles. Oh, how I adore those slippery strands. I’ve been known to travel across town to pick up good fresh rice noodles, and buy in bulk. My other favourite ingredient is chilli soybean paste. So hot! So good! So perfect with rice noodles!

What about you? Do you go giggly over gyoza? Perhaps shiver in delight over sago pudding with palm sugar syrup? Even get a tad loony over laksa? Curious minds would love to know!

If you’d like to learn more about me and my books, please feel free to explore this website. There are plenty of cool things to discover, especially on the blog, my about page and each book’s “the story behind” page. You can also connect via Facebook, Twitter using @CathrynHein, Google+, Goodreads and Pinterest.

For all the latest news and new releases, plus free short stories and other goodies, please sign up to my newsletter.

Friday Feast recipe index link.

FRIDAY FEAST with Jodie Blight

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Season’s greetings! Or should that be summer greetings? Either way, welcome to the plumptiousness that is Friday Feast.

I am SO EXCITED TODAY! Seriously, you have no idea. Why? Because today we host our first cookbook author. *cue much squeeing and stamping of feet* Yes, my little puddings, the Feast is going professional.

But first, to the utter unprofessionalism that is Us Heins Weren’t Meant To Play Golf… Oh, who cares? I don’t. I played poo, yada yada. Good. Now that’s out of the way we can move on to our guest.

Jodie Blight is a Melbourne mother of two young boys who has just launched Summer TABLE, a beautiful and accessible cookbook designed to make your life easier.

Jodie Blight, author of Summer TableJodie’s book draws on her experiences of having been a high flyer in finance, turned full-time mother, living in and out of Australia. During four years in Holland raising her family, she lived in a small Dutch village, with no takeaway food shops and where the supermarket closed at 5 pm on weekdays and didn’t open on Sundays. Jodie was forced to creatively plan and prepare her family meals. This is where the concept of Summer TABLE was born.

And what a concept! Summer TABLE shows how leftovers can be easily transformed, plus half the recipes take less than 15 minutes to prep and cook, and Jodie offers a step by step guide to cooking, storing and keeping food to help time-poor people get the most out of each supermarket visit.

Seriously, you do not want to miss this…

Summer TABLE

Summer TABLE cookbookSummer TABLE answers the age old question, ‘What’s for dinner tonight?’ with over 100 recipes for fast, delicious and healthy meals for every night of summer.

Not only does it solve the dinner dilemma but the shopping dilemma too! Incorporated within the book is a free App – scan a QR code from a recipe in the cookbook and produce a shopping list on your smartphone, with all the items you need sorted into the supermarket sections. A brand new concept of bringing the old world of a hard copy cookbook and combining it with the new world of technology. A first in the cookbook world!

The reviews from those who have purchased Summer TABLE have been nothing short of fantastic. Founder of Carman’s Fine Foods Carolyn Creswell says Summer TABLE provides helpful inspiration for her and her husband juggling work and family: “With a busy family, we struggle with the challenge of creating interesting and healthy dinners every night of the week. Getting dinner on the table fast is a necessity, but being suitable for both kids and adults is essential. The homemade pizzas are a favourite in our family. Summer TABLE will inspire you for a summer of family meals with fantastic flavours”.

Summer TABLE is available from many independent bookstores across Australia, Dymocks, Big W and www.hellotable.com.au.

A perfect Christmas present for yourself, friends or family.  Maybe even a Kris Kringle!

So, now that we’ve solved your Christmas present buying dilemmas (you’re welcome, my darlings), please give a big Feasty hello to Jodie. And enjoy!

For Some Strange Reason My Family Insist

On Being Fed Every Single Night!

Summer is my favourite time of the year. The incredible lime green of the leaves, the warm sun high in the sky, the birds singing in the trees – ahhh life is good … but the serenity is always broken by those three chilling words: “What’s for dinner?”

For some strange reason my family insist on being fed every single night!

Coming up with interesting, quick and healthy recipes for dinner every night is enough to send even the best cook into the depths of despair. And when it comes to the Christmas feast, it doesn’t matter whether you are cooking for a few or for a whole tribe, it can be extremely daunting.

So as I see it, my options are:

-prepare for weeks and spend all Christmas day in the kitchen (ignoring the children’s requests for batteries, or assistance to assemble the latest gadget) or …

-relax with a glass of champagne, dodging the toy helicopter hovering above while my ankles get battered by the remote control car below.

Need I say more?

Allow me to take a step back for a moment. The idea for Summer TABLE began back in 2005 when we moved to Europe with my husband’s work. I was a young mum living in a foreign village where there was no takeaway food, the supermarket closed at 5 pm on weekdays and there was no Sunday shopping. I often got ‘caught out’ and had to produce interesting and tasty meals with whatever I had in the fridge. Out of necessity I needed to think ahead, and through my desperation came innovation.

In my attempt to be the ‘hostess with the mostest’ I always cook way too much and our tradition of Sunday roasts with family and friends results in lots of leftovers. As a lover of good food (and I admit, a little frugal), I became accomplished at creating tasty, quick and healthy meals with the abundance of beautiful food left over from Sunday. The best part was no one knew they were eating leftovers (well, not until now).

I set myself the task to use all the leftovers in innovative new ways. As the personal challenge grew, I found myself deliberately making extra for the Sunday roast, since it required no more time or effort. My husband was often surprised at how much food there was and regularly asked, with a concerned look and a quiver in his voice,  “How many people are coming today?”

And Summer TABLE was born.

Anyway, I digress. Back to Christmas. Just in case it does need to be said “I choose the glass of Champagne, while dodging miniature attack missiles”. Surprised????

I have to admit, the best Christmas lunch we have ever had, (and when I say best, I mean most delicious and most enjoyable) was last year. For entree, I bought lots of cooked prawns, already peeled by our wonderful fishmonger Phil, and served them with a Mango and Avocado Salad. It took less than 10 minutes to throw together.

For the main fare, sliced ham and a roast chicken, served with Haloumi and Watermelon Salad and Orange and Fennel Salad. Both salads ooze summer, so beautifully fresh and ridiculously quick to prepare.

I thought I would share all my easy Christmas recipes with you today. Ooops – did you say only one recipe Cathryn? I have never been very good at following the rules when it comes to talking about my favourite topic – FOOD and WINE!

Prawns with Mango and Avocado Salad

Prawns with Mango and Avocado Salad from Summer TABLEPrep time 10 minutes   Cook time 0 minutes   Total time 10 minutes   Serves 4

4 handfuls mixed lettuce leaves

2 mangoes, cut into cubes

½ red onion, thinly sliced

20 cooked prawns, peeled and deveined

2 avocados, cut into cubes

1 handful coriander leaves, chopped

1 long red chilli, chopped (optional)

Dressing

2 tablespoons white condiment (white balsamic vinegar)

6 tablespoons olive oil

1 tablespoon honey

½ tablespoon wholegrain mustard

In a large bowl or on a platter, arrange lettuce, mango, onion, prawns and avocado.

To make dressing, shake ingredients in a jar until combined. Taste and adjust to your liking. Pour over salad, and sprinkle with coriander leaves and chilli.

Juicy Roast Chicken

Juicy Roast Chicken from Summer TABLEPrep time 2 minutes  Cook time 1 hour 20 minutes  Total time 1 hour 30 minutes  Serves 8

2 chickens

2 lemons, cut into quarters

4 thyme sprigs

salt and pepper

Preheat oven to 240C. Place a rack over a deep baking tray and fill tray with water until just below the rack (make sure the chickens are not touching the water). Place a small strip of baking paper down the middle of the rack to stop the chicken skin from sticking. Fill the cavities of the chickens with the cut lemon and thyme and place chickens (starting breast side up) on the rack. Sprinkle with salt and pepper and place in oven for 20 minutes.

Take the chickens out of the oven, remove from the tray, turn them over and put them back on the paper over the rack, breast side down. Then reduce the temperature to 190C and cook for a further hour or until the juices run clear. When cooked remove from oven, cover and rest for 10 minutes.

This method will produce the juiciest roast chicken you have ever tasted. Serve with some gravy using the juices from the tray, with its subtle lemon flavour.

Haloumi and Watermelon Salad

Haloumi and Watermelon Salad from Summer TABLEPrep time 10 minutes   Cook time 2 minutes   Total time 10 minutes   Serves 4

¼ watermelon

180 g haloumi, 1 cm thick slices

1–2 tablespoons olive oil

lemon juice

Yoghurt dressing

2 tablespoons Greek yoghurt

1 tablespoon mint sauce

1 handful mint leaves, chopped

Cut watermelon and haloumi into 1 cm thick slices with a similar shape and size.

Heat olive oil in a non-stick frying pan on medium heat. Toss haloumi slices in the oil, then fry the cheese for 1 minute each side until golden brown.

In a small bowl, mix dressing ingredients. Taste and adjust to your liking.

Arrange the haloumi and watermelon in alternating layers across a plate. Drizzle the dressing over the salad and top off with a squeeze of lemon juice. Best served while the cheese is still warm.

Orange and Fennel Salad

Orange and Fennel Salad from Summer TABLEPrep time 10 minutes   Cook time 0 minutes   Total time 10 minutes   Serves 4

4 handfuls mixed lettuce leaves

2 oranges, peeled and thinly sliced

1 bulb fresh fennel, finely sliced

½ red onion, finely sliced

1 handful coriander leaves, chopped

Dressing

3 tablespoons orange juice

6 tablespoons olive oil

2 tablespoons white condiment (white balsamic vinegar)

1 tablespoon wholegrain mustard

Place lettuce, oranges, fennel and onion in a salad bowl or on a platter.

To make dressing, shake ingredients in a jar until combined. Taste and adjust to your liking. Pour over salad and toss together.

Sprinkle with coriander.

There you have it. A Christmas feast ready in moments. For the sake of completeness, I feel the urge to give you a few ideas on wines to serve with these dishes. Everyone has different tastes when it comes to their favourite beverage and any of these dishes would be perfect served with bubbles or beer. But in case you are looking for some inspiration, these are my suggestions:

Prawns served with a crisp Shaw and Smith Sauvignon Blanc 2014 SA (my personal favourite)

Juicy Roast Chicken served with a fruity Fraser Gallop Chardonnay 2013 WA

Ham perfectly matched with the Christmassy flavours (raspberry, cherry and spice) of a NV Seppelt Original Sparkling Shiraz Vintage.

And my final thoughts on the Christmas Feast, what to do with the leftovers? Surely I can’t be the only one who cooks way too much for Christmas day. How about using the leftover chicken for a Chicken and Nectarine Salad the next day?  Or try Vietnamese Chicken Noodles, Chicken San Choi Bow or a Caesar Salad, just to name a few. When you have eaten all the ham sandwiches you can eat, and you can’t face one more morsel, why not make Pea and Ham Soup and freeze it for winter! Crazy huh!

We are all busy and want quick, healthy and delicious meals. Thoughts of planning the Christmas feast shouldn’t drag us down. Christmas means fun, soaking up the sun, laughing with family and friends, and enjoying fresh, delicious food without the stress. Hopefully Summer TABLE will inspire you to put variety and zest back on your table.

Jodie

 

Thank you, Jodie. You have been wonderfully generous giving us not only ideas for stress-free Christmas cooking, but a great insight into what Summer TABLE has to offer. And suggested WINES!!! *faints*

So, my darling Feasty lovelies, time for a little sharing. What are your tips for a stress-free Christmas?

I’ll let you in on mine: let someone else do it. Yes, I know, not very helpful but it does make for enjoyable entertaining. Other than that, seafood n salad. Can’t beat it.

What about you? Maybe you buy delectable items in or make gourmet delights and freeze them in advance. Share your tips and help us all get through the silly season. God knows, most of us need all the help we can get!QR Code for Summer Table

If you’d like to learn more about Jodie and her cookbooks, please visit her website Hello TABLE. You can also find her on Facebook and on Twitter using @HelloTABLE

Want to test out Jodie’s app? Scan this QR code with your smartphone and learn how it all works!

 

 

FRIDAY FEAST with Cathryn Hein

By the time this post goes live I’ll be whooping it up in Fremantle with my fellow Romance Writers of Australia members at our annual conference. I can’t express how much I enjoy these conferences. Not only are they a great learning Cathryn Hein author photoexperience and incredibly inspirational, I get to catch up with all my writing friends and make new ones.

RWA conferences are LOUD. Hundreds of (mainly) women talking and laughing non-stop, squealing and hugging one another. There are times for serious discussion about craft and business, and times for pure silliness, like the Friday night cocktail party where people dress up. But all of them are good times. I can’t wait!

Because so many of us are busy with book deadlines or conferencing, I’m taking over Friday Feast today, which means I get to excite you once again with my latest release, Heartland!

 

HEARTLAND

 

Heartland by Cathryn Hein coverWhen Callie Reynolds arrives at Glenmore, the property she’s recently inherited, the last thing she wants is to be saddled with a warty horse, an injured neighbour and a mad goose. Haunted by her sister’s death and her fractured family, all she wants is freedom.

But Callie hasn’t counted on falling for Matt Hawkins, an ex-soldier determined to fulfil his own dream of land and family. Nor could she predict the way the land, animals and people of Glenmore will capture her heart.

Callie is faced with impossible choices. But she must find the courage to decide where her future lies, even if it costs her everything she holds dear.

 

Heartland is available now in paperback from your favourite bookseller or chain store, or you can order online from most excellent Australian book retailer Booktopia. If ebooks are your thing, try Kobo, JB Hi-Fi Books, Amazon Kindle, iTunes or Google Play. For a full list of retailers check out my website.

And now I bring you… ME!

 

PINING FOR SUMMER

 

I have summer on the brain. Skies so vivid and bright they make your eyes squint. Shimmery, heat-hazed air. The chirrup of crickets and almost screamingly loud song of cicadas calling in chorus. Condensation on cold wine glasses. Dining on the patio in shorts, t-shirts and thongs. Seafood.

There’s just something about summer and seafood that blends perfectly for me. Maybe it was all those blazing hot days spend at our beach shack at Nene Valley, on the far southern coast of South Australia. Days where draining crayfish, their shells bright tomato red, hogged the bathtub. When we ate so much crayfish we were sick of it. When my Uncle Phil flash fried thin slices of fresh caught abalone on the barbecue. When it was a thrill to have sausages instead of whiting or snapper or bream.

I can’t wait for summer to blister its way back. As soon as it does, seafood will be on the menu.

I have quite a few favourite seafood dishes, almost all of them dead simple to make.Cathryn at Vieux Port, Marseille I’m a great believer that seafood should be left to shine on its own and not overdosed with other flavours or coated in complicated sauces. One of the best recipes I have is one that I pretty much copied from a restaurant on the Vieux Port in Marseille, France, which, for the sake of covering my bum, I’ll call Le Red Fish.

Le Red Fish was like the Fawlty Towers of the Vieux Port, and massively entertaining. I think we took every visitor who came over to France there for lunch. The waiters would argue between themselves, eye-rolling, yelling and waving arms. Abuse would be shouted at potential guests who perused the menu display but chose to walk on. The toilets were located up the top of a narrow, slippery and filthy staircase, opposite the kitchen. Once, I found the kitchen door open and managed a glimpse inside, and wished to hell I hadn’t.

Notre Dame de la Garde, MarseilleBut the view was brilliant. We’d sit at the outdoor tables, watching tourists and stylish locals promenade. The harbour sprawled in front, laden with expensive yachts, fishing boats, and lined with gorgeous old buildings. Look up and there stood Notre Dame de la Garde, Marseille’s famous Byzantine style basilica, topped with a magnificently gilded statue of Our Lady gazing benevolently over the sea, protecting sailors as she’s done since the 1860s. To the right, facing one other across the port entrance, were the old twin forts of Saint Jean and Saint Nicolas. Look left, down toward the Quay des Belges, and there was Marseille’s main thoroughfare, La Canabière.

As for the food? Wonderfully simple. Le Red Fish didn’t do flash or complicated. It boasted dishes like soupe de poisson (fish soup), salade de chevre chaud (grilled goat cheese salad), entrecôte grillée (steak) and plat de fruit de mer (seafood platter). My favourite was their prawns in pastis, that famous liquorice flavoured liqueur so beloved in the region. And after much experimentation and consultation of Provencale cookbooks, I managed to invent a pretty good version of La Red Fish’s dish, perfect for a lazy summer lunch washed down with a bottle of pale pink dry rosé.

Prawns In Pastis

Prawns in pastis

1 kg fat green unpeeled prawns

5 cloves of garlic, thinly sliced

1 bunch of parsley, finely chopped

1/2 cup of Ricard Pastis de Marseille

Olive oil – a nice hefty slug

Heat oil in a large pan over medium-high heat. Add garlic and prawns and toss well.

When the prawns are almost cooked, ignite the pastis and pour over the prawns. Make sure you have a lid handy to cover the fire before you burn your kitchen down (as we once nearly did). Toss through parsley and serve.

I’ve also tried this with cognac and had tasty results.

What dish will you be making this summer? Looking forward to a plain old barbie? What about a crisp salad, or cold Asian noodle dish tossed with hot and sour flavours? Maybe you have fresh seafood on your mind too or a hankering for ice-cold desserts and icecreams that drip. I’d love to hear what tempts you!

If you’d like to learn more about me and my books, please visit my website. You can also connect via Facebook, Twitter and this blog!