Alastair’s Summer Recipes
Inspired by Alastair’s recipes at our recent Market Day?
Recreate them following the instructions below!
SCALLOP CEVICHE
*Image is illustrative only. Not representative of the final dish.
- 18 scallops on the shell
- 2 tbs finely chopped coriander stems
- 1 small avocado, finely diced
- 1 small mango, finely diced
- 1 golden shallot, finely chopped
- ½ Lebanese cucumber, finely diced
- 1 long red chili, seeded, finely chopped
- Coriander leaves, to serve
- Ice, to serve
Method
Remove scallops from shells, dice meat then add to bowl with lime dressing (below)and toss gently. Set aside to marinate for 10-15 minutes. Wash and dry the scallop shells. Toss the coriander stems, avocado, mango, shallot, cucumber and chilli in a bowl with reserved lime dressing to combine. Drain scallops and gently stir into salsa. Season to taste and divide among shells set on a platter of ice. Scatter shells with coriander leaves.
Lime Dressing
- 125ml lime juice
- 80ml fish stock
- 2 tbs extra-virgin olive oil
- 1 tbs finely chopped pickled jalapeños
- 1 garlic clove, crushed
Method
For lime dressing, combine ingredients in a non-reactive bowl and season to taste. Reserve 2 tbsp separately for serving and refrigerate.
TIP #1: Head to Plusmart on level 1 for your scallops in the shell or fresh seafood.
Get your fresh ingredients from these Village retailers: Plusmart & Fruity Capers
JERK CHICKEN WITH PINEAPPLE RELISH
*Image is illustrative only. Not representative of the final dish.
- 1 x 2kg chicken, jointed into pieces per demo
- 30ml extra virgin olive
- 20ml soy sauce
- 1 lime, juiced
- 1 onion, coarsely chopped
- 1 large knob fresh ginger, chopped
- 1 birds eye chilli
- 6 cloves garlic cloves, roughly chopped
- 2 tsp sea salt
- 2 tsp freshly milled pepper
- 4 tbs brown sugar
- 2 tsp ground cinnamon
- 2 tsp ground allspice
- ½ tsp ground nutmeg
- 1 sprig fresh thyme
- Coriander leaves, to garnish
Method
Pat chicken pieces dry and place in a large ziplock bag. Place everything (except the coriander) in a food processor and blitz until smooth. Pour this marinade into the ziplock bag with the chicken. Zip the bag, remove the air & massage the marinade into the chicken. Refrigerate for a few hours. When ready to cook, remove chicken from marinade, reserving the marinade. Preheat oven to 180C. Set a wire rack on a lined baking tray. Place chicken pieces on the rack and baste with half of the marinade. Bake for 25 minutes. Turn chicken and baste with the remainder of the marinade. Bake for a further 20 minutes. Remove from the oven and allow to rest for 10 minutes before serving. Strew with coriander.
Pineapple Relish
- ½ pineapple, finely diced
- 2 tbsp lime juice, or to taste
- 1 tbsp brown sugar, or to taste
- 1 long red chilli, finely chopped
- Coriander leaves, to garnish
Method
Combine pineapple, lime juice, sugar & chilli in a bowl. Just before serving, scatter with coriander.
Get your fresh ingredients from these Village retailers: Fruity Capers, The Source Bulk Foods & Village Meats
PANCAKES, STRAWBERRIES & CREAM
*Image is illustrative only. Not representative of the final dish.
- 600g self-raising flour
- 2 tsp baking powder
- 3 eggs
- 875ml milk
- 125g sugar
- 1 tsp vanilla extract
- 500g sour cream
- Honey
Method
Sift flour and baking powder into a large bowl and stir through the sugar to combine. Make a well in the centre. Mix the egg, milk and vanilla together and pour into the well. Whisk the dry ingredients together with the wet until just combined. Cover and refrigerate overnight. When ready to cook, heat a non-stick pan over low-medium heat. Add half cup of batter and allow to cook for 4-5 minutes. When the pancake is golden brown and the uncooked surface covered with bubbles, flip and cook for a further 2-3 minutes, wiggling the top of the pancake with your fingers to see if the batter inside is cooked. Repeat.
To serve, load pancakes with sour cream, spoon on strawberry compote & drizzle with honey
Strawberry Compote
- 350g strawberries
- 1½ tbs caster sugar
- 1 tsp cornflour mixed with 1 tsp water
Method
Reserve 100g of strawberries and halve or quarter them and set aside. Chop remaining strawberries and combine with sugar in a saucepan, stirring over medium heat to dissolve sugar, until strawberries release their juices (5 minutes). Add cornflour mixture and simmer until well combined (1 minute). Remove from heat and stir in reserved strawberries then set aside to cool.
TIP #1: Visit The Source Bulk Foods for your baking needs.
Get your fresh ingredients from these Village retailers: Fruity Capers & The Source Bulk Foods