Scrummy summer eating

Katie Taylor is undoubtedly best known to most Howdenshire Magazine readers as the owner of Drewton’s Farm Shop near South Cave. A passionate champion of locally-sourced food and drink, Katie also loves cooking and entertaining. Several years ago, she wrote a recipe book – By George…it’s Scrummy: The Country Cookbook – to help raise funds for The Leeds Teaching Hospital’s Lymphoedema Service. It’s a charity close to Katie’s heart because her son, George, suffers from the condition. Here, she shares some of her favourite summer recipes from the book: 

Baked pesto salmon

Serves four.

Ingredients:

50g basil leaves
150g pine nuts, toasted – see below.
One lemon
50g grated parmesan
100ml olive oil
Balsamic glaze
Salt and pepper
50g breadcrumbs 

Four salmon fillets

Method:

Pre-heat the oven to 190°C (gas mark 5).
In a food processor, quickly blend the basil leaves, toasted pine nuts, the zest of the lemon, parmesan, a generous slug of olive oil and a drizzle of balsamic glaze. You should have a nice thick chunky paste. If it looks too dry, then add some more oil.

Place the salmon in an oven dish, spread the pesto over the top of each fillet and sprinkle a generous covering of breadcrumbs over the tops. Season with a pinch of salt and pepper, and bake in the oven for 15 minutes, until the salmon is cooked and the breadcrumbs are golden.

Serve with new potatoes, seasonal vegetables and a wedge of lemon.

Scrummy tip: To toast the pine nuts, simply dry fry them over a low heat, turning to lightly brown all sides. This makes such a difference to the flavour of the pesto.
 

Pesto pasta

Ingredients:

250g penne pasta (or any other dried pasta)
150g pine nuts
100ml olive oil
50g parmesan
50g fresh basil leaves
One clove garlic
One tablespoon balsamic vinegar
Salt and pepper

Method:

Cook the pasta in boiling water for a good five minutes, until al dente, and then run under a cold tap to cool it. Overcooked pasta is useless for this refreshing cold pasta dish!

Dry fry the pine nuts in a pan until they are golden in colour (as per the previous recipe). Place in a food processor and roughly chop them, adding the parmesan, basil and garlic until you have a rough dry paste. Stir in the olive oil, balsamic vinegar and seasoning and add to the cooled pasta, tossing it until the pasta is totally covered.

Scrummy tip: A superb accompaniment to any buffet of barbecue as a cold dish. This pesto sauce can also be stirred into hot pasta for a warm dish, sprinkled with parmesan shavings.

 

Coronation chicken

Serves four.

Ingredients:

Four chicken breasts
One tablespoon olive oil
50ml water
Salt and pepper
300g mayonnaise
One teaspoon grainy mustard
One teaspoon Worcestershire sauce
One teaspoon dried thyme
One teaspoon paprika
50g flaked almonds
100g sultanas
400g tin cubed pineapple, drained
400g tin sliced mango, peaches or apricots, drained
20g fresh chives, chopped
Six spring onions, chopped
One lemon
Two teaspoons medium curry powder.

Method:

Pre-heat the oven to 190°C (gas mark 5).

Put the chicken, oil, water and seasoning in an oven dish and cook in the oven for half an hour. Lift the chicken out onto a board and cool thoroughly.

Mix all the other ingredients in a mixing bowl along with the zest and juice of the lemon. Slice and add the chicken once cool and mix well.

Scrummy tip: I love this dish cold with salad, but it easily adapts to a warm dish simply by putting the mixture in an oven dish, adding a breadcrumb topping and baking for 30 minutes.

 

Summer Fruits with white chocolate sauce

Serves four.

Ingredients:

400g frozen summer berries
300ml double cream
70g packet of white chocolate buttons
One vanilla pod.

 

Method:

When you’re ready to serve your pudding, evenly line your dishes or plates with the frozen fruit.

In a saucepan, gently heat the cream and chocolate buttons. Scrape in some seeds from the vanilla pod and stir until the chocolate has melted and you have a hot, thick sauce. Pour into a warmed jug and serve to your guests at the table, pouring the sauce over the fruit. The heat will defrost the fruit and give a hot and cold twist to an easy-to-make, attractive pudding.

Scrummy tip: If the fruit is particularly large, you may need to let it stand a few minutes to defrost slightly before serving.

 

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