Continue the relaxed holiday vibe in the kitchen by making meals that come together without too much effort.
Here are a few favourites that make use of the produce in abundance in the garden and at local stores and markets.
Basil and beef
Not a classic combination but wow! Basil and beef are harmonious in this quick and easy dinner that tickles the tastebuds. Appreciate any leftovers for lunch.
Serves 4
Ingredients
3 Tbsp peanut oil
1 clove garlic, crushed
2cm piece ginger, grated
2 Tbsp fish sauce
1 tsp sugar
500g beef steak, sliced thinly
Dressing
2 Tbsp fish sauce
¼ cup lime or lemon juice
2 tsp sriracha
2 Tbsp sugar
Salad
1 telegraph cucumber
150g green beans
1 cup basil leaves
½ shallot, thinly sliced
Leaves from 1 small cos lettuce
1 cup roasted peanuts, crushed
Steamed basmati or jasmine rice, to serve
Method
Mix peanut oil, garlic, ginger, fish sauce and sugar and marinate the steak in this mix for 30-60 minutes.
Combine all the dressing ingredients.
Slice the cucumber thinly using a mandolin or potato peeler. Blanch the beans in boiling water for 1 minute then refresh in iced water and drain. Mix the cucumber and beans with the basil, shallot and lettuce in a large bowl.
Fry the steak over a hot heat (to ensure it does not stew) until just cooked. Mix through the salad, drizzle over the dressing and sprinkle with crushed peanuts. Serve with small bowls of steamed rice.
Charred corn and rice salad
New Zealander Anna Hansen is a Peter Gordon protege and friend who co-founded London’s Providores and Tapa Room with him before going on to open her own eatery The Modern Pantry, (moving on to other ventures in 2019).
This is my interpretation of one her recipes from The Modern Pantry cookbook that’s big on flavour and texture and reflective of the chef’s global fusion style of cooking.
Don’t be put off by the list of ingredients; it’s relatively simple when you get down to it. Black rice is unmilled which means the nutritious outer husk has not been removed. Use wild rice (as Anna does) or brown rice as an alternative, adjusting cooking times.
The walnuts are a delight and something that you may want to make in bulk to have on hand to sprinkle on ... everything?
Serves 4
Ingredients
100g walnuts
1 tsp cumin seed
1 Tbsp icing sugar
1 cup black rice
1 cinnamon stick
1 thumb-sized piece of turmeric, or 1 tsp ground turmeric
3 Tbsp olive oil
Kernels, sliced from 2 corn cobs
1 red onion, thinly sliced
¼ cup red wine vinegar
2 tsp smoked paprika
1 cup chopped coriander
1 avocado, diced
1 bunch watercress, leaves picked
100g goat feta
Method
Mix the walnuts with icing sugar, cumin seeds and a tablespoon of water and bake at 180°C for 20 minutes or until golden.
Boil the rice with the cinnamon and turmeric in plenty of water for 35 minutes or until rice is tender. Drain, remove the cinnamon and turmeric and leave to cool.
Heat 1 Tbsp of the oil in a pan over a high heat. Add the corn kernels and fry until coloured and slightly charred.
In another pan, fry the red onion in the remaining olive oil over a low heat until soft. Add the vinegar and smoked paprika and stir-fry until the vinegar has evaporated. Mix in the corn and œ tsp salt and set aside to cool.
Toss the corn mix through the rice, adding coriander, avocado and watercress. Crumble feta and sprinkle walnuts over the top.
Maple syrup nectarines with pork loin chops
So simple, so good. A great way to use the nectarines, or peaches and apricots that the family have decided are past their best, to add a burst of Central Otago to a thick, juicy pork loin chop.
Pork has become a regular on my weeknight dinner menu since lamb and beef seem to have become luxuries - what on earth is that about!?
Serves 4
Ingredients
4 pork loin chops
2 cloves garlic, crushed
Zest of 1 lemon and juice of ½
2 Tbsp chopped rosemary
2 tsp olive oil
½ tsp salt
30g butter
4 nectarines, cut in wedges
1 Tbsp maple syrup
Method
Rub the pork with garlic, lemon zest, rosemary, olive oil, salt and a good grind of black pepper. Cover and leave for 10-20 minutes.
Grill the pork chops on the barbecue or pan-fry them for 3-5 minutes each side until cooked.
Melt the butter in a hot frying pan and fry the nectarines until soft but not falling apart. Add the lemon juice and maple syrup and stir gently to coat the nectarines. Serve the pork with the nectarines and their sauce. Steam greens to accompany.
