To help make the most these last few weeks of summer, we’ve compiled a collection of scrumptious recipes for you and your family to enjoy. Each of these features a seasonal produce to help you make the most of them while they’re still around:
- Roast pork loin with plum barbeque sauce
Plums are the juiciest of the stone fruits and are at their best in summer. This dish pairs them with a touch of Asian spices to enhance the sweet-tart flavour of the plums. It’s also perfect as a barbecue sauce, so it’s a match made in heaven with pork.
2 tbsps canola oil
1 cup chopped onion
2 garlic cloves, finely chopped
¼ cup packed brown sugar
¼ cup rice wine vinegar
¼ cup tomato sauce
2 tbsps salt-reduced soy sauce
2 tsp mustard powder
1 tsp ground ginger
½ tsp black pepper
⅛ tsp cayenne pepper
700g black plums, quartered and pitted
1 star anise
2 tbsps canola oil
2 500g pork tenderloins, trimmed
½ tsp salt
½ tsp freshly ground black pepper
- To make the sauce, sauté the onion and garlic in 2 tbsps of canola oil over a large saucepan for 5 minutes, stirring constantly. Add the remaining ingredients of the sauce and bring to boil. Reduce heat and simmer – partially covered – for 30 minutes or until the plums break down and the sauce thickens, stirring occasionally. Discard cloves and anise.
- Meanwhile, preheat oven to 230⁰C.
- Season the pork tenderloins evenly with salt and pepper and brown them in a large skillet over medium heat. Cook for about 7 minutes or until brown on all sides. When this is ready, transfer to a foil-lined baking tray and coat with 1/2 cup plum sauce.
- Roast the pork for 15 minutes at 230°C. Remove from the oven, turn over and coat with an additional 1/2 cup of plum sauce. Return it to the oven and roast a further 10 minutes, or until a thermometer inserted in the thickest portion of pork reaches 68°C.
- When it’s ready, remove from tray and let it stand covered for 10 minutes. Slice crosswise and serve with remaining plum sauce.
Adapted from: http://www.myrecipes.com/recipe/pork-tenderloin-plum-sauce-50400000113765/
- Watermelon, feta and rocket salad
This salad is a fresh, simple way to take advantage of the last of the summer watermelon. Reducing the balsamic vinegar for the dressing intensifies its flavour, making it sweet-tart and a perfect side for your next family barbeque.
1 cup balsamic vinegar
3 cups baby rocket
2 tbsps extra-virgin olive oil
Sea salt and freshly ground black pepper
1 ½ cups diced watermelon
½ cup crumbled feta cheese
Serves: 6 as a side
- In a small saucepan, bring the balsamic vinegar to boil over medium-high heat. Reduce heat and simmer gently until the vinegar is reduced to about ¼ cup. Remove from heat and let cool.
- In a mixing bowl, toss the rocket with olive oil and season with some salt and pepper to taste, then transfer to a serving bowl. Toss in the watermelon and feta and finish off with a drizzle of the balsamic syrup. (Any remaining syrup can be stored in an airtight container for up to a week.)
Adapted from: http://www.ivillage.com/watermelon-feta-and-arugula-salad/3-r-36703
- Peach mojitos
Before the last of the summer parties comes and goes, make sure you try this great little summer cocktail recipe, which makes great use of sweet mid- and late-season peaches. When choosing your peaches, look for fruit that is firm, with a taut, unblemished skin and no signs of bruising or wrinkles. If you can smell peaches when you walk up to the stand, you know they are ripe.
3 cups coarsely chopped peeled ripe peaches (about 500g)
1 tsp grated lime rind
1 cup fresh lime juice (about 4 large limes)
¾ cups sugar
½ cup packed mint leaves
2 cups white rum (e.g. Bacardi)
4 cups soda water, chilled
Mint sprigs to decorate
- Pop the peaches in a food processor or blender and process until smooth. Then press the peach puree through a fine sieve into a bowl and remove any solids.
- Combine rind, lime juice, sugar and mint in a large jug and crush them together with the back of a long spoon. Add the peach puree and rum to a large jug and stir until the sugar dissolves. Finally, stir in the soda water. Serve over crushed ice in a tall glass and garnish with mint sprigs.
Adapted from: http://www.myrecipes.com/recipe/peach-mojitos-10000001809120/
- Zucchini chocolate chip pancakes
Want a great way of giving your kids a treat while getting them to eat their veggies? These simple and delicious pancakes will do just that. Trust us – they’ll be hanging out for more after one taste!
2 cups plain flour
2 tsp baking powder
½ tsp baking soda
½ tsp sea salt
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
¼ cup white sugar
2 ¼ cups buttermilk
3 tbsp unsalted butter, melted and cooled
1 cup coarsely grated zucchini
½ cup mini chocolate chips
½ cup chopped walnuts or pecans (optional)
Melted butter, for the pan
Serves: Approximately 10 pancakes
- In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a separate bowl, whisk together the eggs, sugar, buttermilk, melted butter, and zucchini.
- Add the egg mixture into the dry ingredients, stirring until just combined. If you want to add in a dash of chocolate chips and nuts, add them here too.
- Gently heat a large non-stick frying pan to medium and brush lightly with melted butter. Cook the pancakes in batches of ½ cup batter each for about 3 minutes, or until they bubble on top, with the edges slightly dry and the bottoms golden brown. Flip and cook on the other side. If the bottoms are getting too dark before the tops are bubbling, reduce heat.
- Keep pancakes warm on a serving dish in a low oven and serve with butter and maple syrup.
Adapted from: http://www.ivillage.com/zucchini-chocolate-chip-pancakes/3-r-230097
- Summer berries in vanilla syrup
Nothing says summer like fresh berries. Enjoy the last of the season’s superfoods (packed with antioxidants, blueberries are great for improving brain and memory function) with this easy and versatile recipe.
1 cup cranberry juice
1/3 cup caster sugar
1 vanilla bean, halved lengthways
250g strawberries, hulled
Lemon gelato or coconut yoghurt, to serve
- Place cranberry juice and sugar in a saucepan over medium-high heat. Scrape the seeds from centre of the vanilla bean halves with a teaspoon and add these as well as the pods to the pan. Cook for 3 minutes while stirring or until the sugar dissolves and the syrup comes to boil. Continue to boil for one minute.
- Add the strawberries and blueberries to the mix and warm for about one minute, then add the raspberries. Remove from heat and transfer berry mixture to a heatproof bowl.
- Cover and refrigerate for 10 minutes. Serve with your favourite gelato or yoghurt.
Adapted from: http://www.taste.com.au/recipes/14573/berries+in+vanilla+syrup