Five Quick and Simple Midweek Summer Meals

Summer is finally here and we are craving all the BBQ’d dishes with a plethora of sides to pile high on our plates as we dine alfresco. We are dreaming about a wide variety of raw and crunchy seasonal salads coated in sweet and sticky dressings and buttered new potatoes topped with herbs and extra butter - because… can you really have too much butter?! But seriously, who has the time or effort to want to cook when its so beautiful outside, and so hot inside. So, we have put together our top five dishes that are perfect for the Summer-time. They’re quick, simple and oh-so-delicious. The only hard part will be working out what to cook first!

Hello Fresh

Summer Chicken Linguine

Created by Hello Fresh, this all-time family favourite can be created in just six simple steps and comes complete with seasonal sugar snap peas. Yum!

1 Red Onion
1 Lemon, Juiced
420g Chicken Thigh, Diced
2 Packs Sugar Snap Peas
1 Sachet/Cube of Chicken Stock
20g Fresh Basil
2 Garlic Cloves
400g Linguine
400g Crème Fraîche
25g Hard Italian Cheese
50ml Water

Method:

1. Put a large pan of water onto boil and add a good pinch of salt. Halve, peel and thinly slice the onion. Pull the basil leaves from their stalks. Finely chop the stalks and roughly chop the leaves. Keep separate. Halve and juice the lemon.

2. Add a splash of oil to a large frying pan on medium heat. Add the onion and basil stalks, cook until soft, 5 mins. Add the garlic puree, cook for another 2 mins stirring frequently, then transfer to a bowl. Add another splash of oil to the pan if it's dry, increase the heat to medium-high and fry the chicken until golden and cooked through, 8-10 mins.

3. Add the onions and garlic back to the frying pan with the chicken, along with the sugar snap peas, stir to combine. Next, add the creme fraiche, chicken stock, lemon juice and water, along with a pinch of salt and pepper. Bring to the boil, stir to dissolve the stock pot then reduce the heat and let simmer until slightly thickened, 5 mins.

4. Meanwhile, add the linguine to the boiling water and boil for 6 minutes, then drain in a colander.

5. Add the drained pasta to the pan, along with the 3/4 of the basil and 3/4 of the cheese. Toss together and taste once more to check for seasoning.

6. Divide the creamy chicken pasta between bowls and top with a sprinkling of the remaining parmesan and the leftover basil. Game, set, match!

Ye Olde Oak

Taco Dogs

Combing two of our favourite street-foods, tacos and hot dogs - Ye Olde Oak has created the ultimate Summer dish, that the whole family will enjoy.

3 Ye Olde Oak Peri Peri Hot Dogs
3 Taco Shells, Hard
50g Mixed Salad Leaves, Finely Chopped
75g Grated Cheese
100g Guacamole, Store-brought or Homemade
Salsa, Store-brought or Homemade

Method:
1. Empty the hot dogs, including the brine, into a sauce pan and heat gently for about 5 minutes.

2. Once cooked, place the hot dogs on the BBQ turning frequently

3. Wash the salad leaves and strain off the excess water. Lightly drizzle with olive oil and season with a pinch of salt to taste (optional)

4. Fill the bottom of the taco shells with the guacamole. Place the hot dogs on top and dress with the tomato salsa and mixed salad leaves.

5. Grate the cheese on top of the hot dogs and serve immediately.

JAZZ™ Apple

These smokey skewers which can be created with or without a BBQ grill are the perfect vegan alternative for any summer barbecue and taste oh-so-delicious.

Cauliflower & JAZZ™ Apple Smoky Skewers

1 Head of Cauliflower
1 JAZZ™ Apple
2 Carrots
1 Red Onion
Drizzle of Olive Oil
1/2 tsp Garlic Salt
1/2 tsp Celery Salt
1 tsp Smoked Paprika
1/2 tsp Cayenne Pepper

Method:
1. Cut the red onion, JAZZ™ Apple, Carrot and cauliflower into small cube sized pieces.

2. Place in a bowl, add the salt, garlic, pepper, celery salt, cayenne pepper, smoked paprika and drizzle over the olive oil before mixing well so everything is well covered. 

3. ·Skewer the JAZZ™ Apple, cauliflower and carrot alternatively.  

4. Cook in a preheated oven at 200C for 12-15 minutes, turning regularly or on the BBQ. 

Serve with a delicious side leafy salad or with fresh herbed new potatoes.
Top Tip: Soak your skewers for 10-15 minutes before layering, to stop them catching or burning.

Rebel Recipes

Griddled Courgette, Crispy Roast Potato, Fennel and Pea Pesto Salad

This salad by vegan chef and cookbook author Niki Webster of Rebel Recipes, takes a little longer to create but combines so many delicious vegetables all coated in a zingy and fresh pea pesto that we just had to include it - yes, peas!

Roast Veg:
1 Fennel, Sliced
3tbsp Olive Oil
Pinch of Sea Salt
750g New Potatoes

Courgettes:
3 Small Courgettes, sliced into strips
2tbsp Olive Oil
Pinch of Sea Salt

Pea Pesto:
3tbsp Pine Nuts, Toasted
500g Defrosted Peas
3tbsp Extra Virgin Olive Oil
1 Lemon, Juiced
3tbsp Nutritional Yeast
1 Garlic Clove
1tsp Sea Salt

Method:

1. Pre-heat your oven to 180c. Add your potatoes to a roasting tray, sliced in half and toss in oil and salt. Roast for around 25 minutes. Add your fennel to a roasting tray and toss in olive oil and salt. Pop in the oven alongside your potatoes and roast for 35 minutes. Until both are cooked nicely.

2. Griddle your courgettes with a little oil. Turn frequently to cook through and charr on both sides.

3. Add all the pesto ingredients to a food processor or blender and blitz.

4. Add a layer of the pesto to a serving platter - pile on your roast veggies and enjoy.

mymuybueno

Justine Murphy better known as the brains behind mymuybueno is the creator of this recipe, which is one she has kept in her repertoire for years before releasing in her brand-new cookbook and we just know it’s going to become one of your go-to’s as well.

Feta, Cranberry and Pistachio Couscous

200g Coucous
300ml Boiling Water
4tbsp Olive Oil
1 Lemon, Juiced
Pinch of Flaked Sea Salt
100g Pistachios, De-shelled
100g Dried Cranberries
100g Feta Cheese, 1cm Cubes
10g Fresh Parsley Leaves, Roughly Chopped
10g Fresh Basil Leaves, Roughly Chopped
10g Fresh Mint Leaves, Roughly Chopped
Grind of Black Pepper

Method:
1. Place the couscous in a clear heatproof bowl, pour over the boiling water, cover the bowl with cling film and leave the couscous to stand for 5 minutes or until all the water has been absorbed. 

2. Fluff it all up with a fork, adding a touch more water if it seems dry. Stir in the olive oil, lemon juice and salt and mix well. Pop your pistachios into the food processor, and allow them go somewhere beyond chopped to a textured dust, as this adds a really lovely green colour to the couscous.

3. Fold the crushed pistachios and dried cranberries through the couscous to distribute them evenly. Then stir through the cubes of feta, gently so they don’t break. Add all your chopped herb leaves. 

4. Before serving the couscous, add more olive oil and lemon juice to taste, or if the mix seems dry. This is especially important the next day once it’s been in the fridge. Season it with extra salt and black pepper too, if needed. Enjoy.