Summer for many means sharing meals with friends, lazy evenings around the barbeque and easy holiday food. It’s not a time for spending hours in the kitchen, so the secret is maximum effect from minimum effort.
The following recipes are summer staples in food writer Bronwen King’s household; they are crowd-pleasing, easy on the pocket, full of goodness and surprisingly simple to make!
VERSATILE HAMBURGER MIX
Make large quantities of this mix and freeze in single meal quantities. That way you can whisk up hamburgers, meat balls or meatloaf in no time at all. Team with salad for an easy summer meal.
Preparation time: 15 minutes plus 15 minutes to cook
Ingredients
500g lean minced beef
1 ½ cups soft breadcrumbs
(wholemeal if possible)
½ cup rolled oats
2 tablespoons cold water
1 teaspoon crushed garlic
¼ cup chopped parsley (optional)
1 teaspoon dried basil
(or 2 tablespoons chopped fresh basil)
½ cup grated carrot
1 onion, finely chopped
1 egg
1 teaspoon garlic salt
1 teaspoon curry powder.
Method
Mix all ingredients together in a bowl.
Use for:
Hamburgers: Use clean wet hands and shape into hamburger patties. Cook on both sides on barbeque or in non-stick fry pan. Serve in toasted hamburger buns with lettuce, grated carrot, finely sliced red onion, pineapple ring and sliced tomato. Makes 8 large patties.
Meat balls: Shape into balls, fry, bake or microwave then place in a baking dish. Top with canned chopped tomatoes or pasta sauce and cook for around 20 minutes at 180oC (or until balls are cooked through). Serve with salad.
Meat loaf: Press mixture into a loaf tin, bake at 170oC for around 45 minutes or until juices run clear when pierced with a skewer.
FRUITY BROWN RICE SALAD
A family favourite that is great with a barbeque. It keeps for a few days in the fridge so make extra and take to work for a delicious lunch!
Preparation time: 15 minutes plus time to cook rice
Serves 8 as a side salad
Ingredients
1 cup brown rice, cooked
1 red pepper, seeded and diced
1 x 420g can whole kernel sweetcorn, drained
3 tablespoons currants or raisins
1 x 400g can pineapple pieces in natural juice (save juice for dressing)
4 spring onions, thinly sliced
½ cup roasted peanuts, roughly chopped.
Dressing
1/3 cup juice from canned pineapple
1 tablespoon soy sauce
1 tablespoon canola oil
1 teaspoon crushed garlic
1 teaspoon grated root ginger
Salt and pepper to taste.
Method
Mix all salad ingredients together in a bowl. Mix dressing ingredients together in a jar and shake well; stir through salad just prior to serving.
TROPICAL AMBROSIA
Any fruit, nuts or yoghurt can be used for this family favourite. A perfect way to end a summer meal!
Preparation time: 10 minutes
Serves 8
Ingredients
1 x 420 can pineapple pieces, drained (or use fresh pineapple, about 2 cups, chopped)
2 oranges, segmented
2 medium bananas, sliced
1 cup black grapes, cut in half if large
1 punnet berries (raspberries, strawberries or blueberries)
½ cup walnuts or pecans, chopped
1 cup marshmallows, coarsely chopped
500g berry yoghurt.
Method
Mix all ingredients together in a bowl then transfer to a serving dish.
Tip: Looks good served in individual glass dishes.
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