Uplifting Summer Recipes

With the change of the seasons, we wanted to share some of our favourite sun-soaked dishes for you to cook and enjoy at home and with your loved ones!

Uplifting Summer Recipes

Franconian Sausages with Sauerkraut

Globally consumed ‘Bratwurst’ are pork sausages originating from Franconia, a region in Germany. We love this meal in the summer as it is both indulgent and rich without being too heavy! Traditionally spiced with salt, pepper and marjoram among other herbs and spices, the sausages are both a compact and complex. Extra points if you cook them on the barbecue! Serve with mustard or horseradish on the side and enjoy!

Fried Sausages with Sauerkraut, Eviyani Lubis, Flickr Creative Commons

Fried Sausages with Sauerkraut, Eviyani Lubis, Flickr Creative Commons

Pan-fried Mahi-Mahi with Plantain Mofongo

This Caribbean dish definitely transports us to tropical, beachy shores. Mahi-Mahi, or Dolphin Fish, is a staple in the Caribbean diet. With its rich flavour and meaty texture, it is best enjoyed with fruity flavours such as Passion Fruit, and a generous helping of rum punch. For extra ballast, we love this dish made with Plantain Mofongo — fried mashed Plantain, garlic, salt and pepper.

Marinated Mahi Mahi on a Cast Iron Skillet, Naotake Murayama, Flickr Creative Commons

Marinated Mahi Mahi on a Cast Iron Skillet, Naotake Murayama, Flickr Creative Commons

Sponge Cake with Almond & Port Mousse

Ovar is a small town in the centre/north of Portugal but this sponge cake is well known all over the country. It’s available year round but it’s used mostly in Easter. This version is slightly different in that once the sponge is ready, a gorgeous almond mousse is served on top!

Gazpacho Andaluz

Gazpacho is a cold soup made of raw, blended vegetables and herbs. The result is a healthy, filling and refreshing meal. Gazpacho has become the signature dish of Andalusia.

Gazpacho, Amy Ross, Flickr Creative Commons

Gazpacho, Amy Ross, Flickr Creative Commons

Shellfish Noodle Soup

This Southern Chinese dish is light and refreshing in the warmer summer months – locals also claim that it cleanses the blood and removes toxins from the system!

Kibbeh

Kibbeh is a Lebanese croquette recipe made of bulgur, onions, and ground lean beef, lamb, goat, or camel meat with Middle Eastern spices. The word is derived from kubbah, the arabic word for ball – hence the common ball shape of the croquettes. The bitesized delights are best served warm with Tzatziki or yoghurt!

Fried Kibbeh, Hungry Dudes, Flickr Creative Commons

Fried Kibbeh, Hungry Dudes, Flickr Creative Commons

Fish Couscous

In Trapani in Sicily, where this dish originated, the bran is prepared and steamed in a special type of saucepan with holes made from glazed terracotta. Every September at San Vito in the province of Trapani there is a traditional “couscous” festival where it is possible to taste this dish in all of its many variations.

Literally the word cous cous means “small pieces”, because couscous is made from tiny lumps made by working the bran in a special sloping sided terracotta bowl called “mafaradda”.

Sicilian fish couscous

Sicilian Fish Couscous

Black Pepper Crab

This Singaporean crab dish is simple to make and fiery hot. It uses a native ingredient of Asia – pepper – which is the most widely traded spice in the world in monetary terms. This dish uses black pepper instead of chilli pepper, punctuated with fresh ginger which also imparts a bit of heat. While most people equate spiciness with chilli – especially in Asia – chilli pepper is not indigenous to the East and was in fact introduced to Asia by Christopher Columbus in the 1500s.

Black-Pepper-crab

Plaice with Herb Butter

We love this traditional Irish fare – baked plaice served with salad and soda bread. The importance of good ingredients cooked simply to preserve their true flavours is paramount in Irish cuisine. Traditionally, fish and meat were mainly cooked by the gentry. They were nowhere to be seen at a peasant’s table. This is a very simple ‘master recipe’ which can be used not only for plaice and sole but for all very fresh flat fish, e.g. brill, turbot, dabs, flounder and lemon sole.

Baked Plaice Darina Allen

Mango Sticky Rice

This traditional Thai dessert is eaten in peak mango season, May through September. Aside from being deliciously sweet and a little naughty, mangoes are exceptionally nutritious and eating them comes with a myriad of health benefits, including but not limited to improved digestive health, glowing skin and controlling cholesterol. Maybe I’ll have a second helping…

Mango Sticky Rice

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