对我来说,这个配方带回childhood memories of our family holidays at Whangamata. Simple ingredients from your holiday-home pantry and freshly gathered seafood make for delicious fritters. These are scrumptious served between two pieces of fresh white bread, on their own or with salad.
As kids, we were spoiled with these! Friends of Mum and Dad always used to drop off pāua and now I crave them, so I love getting my hands on some when I can. I have changed my usual recipe a little, with inspiration from my chef brother, by adding some herbs and zest. These are fantastic!
With summer vegetables as good as they are right now, you barely need to do anything to them to make a sensational meal. Here I’ve combined what’s in my garden with a fantastic dressing that brings it all together into a plateful of summer!
The secret to a fabulous baba ganoush (eggplant dip) is to give the eggplants a jolly good charring on the BBQ so that the smokiness pervades the soft flesh. With eggplants in abundance right now and the barbecue in full flight, having a bowl of baba ganoush at the ready means a delicious meal is close at hand.
This dish reminds me of the food you get in Portugal – hearty and spicy. Mind you, there it would be served with a double dose of carbs – rice and fried potatoes, no doubt! I make it a more complete and healthier meal by adding boiled eggs for a quick and tasty summer supper.
At this time of year, our vegetable garden is in full production thanks to sunny days and warm soils. Radish and fennel are a whizz to grow and we usually produce way more than we can cope with. This salad is the perfect way to deal with the glut and makes a cooling meal at the end of a long day. Use whatever grilled meat you prefer – I’ve used beef sirloin here but lamb is wonderful too (just add a few mint leaves to your salad mix).
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