Last updated at 11:41, Thursday, 16 July 2009

EATING outside is one of the best things about summer, and if the weather forecasts are anything to go by we are in for some hot and sunny days. These simple recipes make for an elegant, light summer lunch or evening party.

Outdoor delights

EATING outside is one of the best things about summer, and if the weather forecasts are anything to go by we are in for some hot and sunny days. These simple recipes make for an elegant, light summer lunch or evening party.

FRESH SALMON NICOISE
SERVES four as a starter or two as main course with crusty bread.

INGREDIENTS:
Two salmon steaks approx. 175g (6oz) each
A little butter, sea salt and black pepper
175g (6oz) French beans, trimmed and cut in half
225g (8oz) cherry tomatoes
Salad leaves or crisp lettuce heart
1 red or mild onion, peeled and thinly sliced
½ cucumber. Peeled and thinly sliced
4 hard boiled eggs, cut in quarters
50g (2oz) can anchovies drained, each cut along length with pair of scissors.
Handful of black olives
2 tbsp. torn flat leaf parsley to garnish

Dressing:
5 tblsp olive oil
1 tblsp white wine vinegar
1 garlic clove, peeled and finely chopped
1 teasp grain mustard
1 teasp sugar or sweetener
Sea salt or freshly ground black pepper

METHOD
1. Cook the salmon steaks with a little butter and seasoning either in a foil parcel in a moderate oven or in the microwave in a suitable container with a little butter and seasoning. Cook for approx 6-8 minutes (3-4 in microwave) turning midway. Remove from oven and allow to cool.
2. Drop the beans in a pan of salted boiling water and cook for 2-3 minutes until just tender. Drain and refresh under cold running water and then pat dry with kitchen paper.
3. Put all the ingredients for the dressing in a screw-top jar and shake well. Taste and adjust to suit.
4. Put all the vegetables in a large bowl, add three-quarters of the dressing and then toss lightly to mix well. Arrange on a serving plate.
5. Remove the bone and skin from the salmon and flake the flesh with a fork. Arrange the anchovies, salmon and olives across the top and drizzle the salmon with a little dressing.
Sprinkle with the flat leaf parsley and serve at once.

WHITE NECTARINES BAKED IN MARSALA WINE WITH CRÈME FRAICHE
THIS is a pretty and stylish summer dessert which takes little time to prepare. It is best made the day before and left in the fridge overnight to allow the flavours to develop.
The sweet Marsala wine gives it a rich, fruity flavour. If you can’t get hold of the white nectarines then just use the ordinary ones. The recipe also works well with fresh peaches. Serves six.

INGREDIENTS:
Six firm nectarines or peaches
40g unrefined caster sugar
275ml Marsala wine
one vanilla pod
one teaspoon arrowroot or cornflour.

METHOD

1. Gently cut the fruits in half to the stone and then gently twist to separate the halves. Remove the stone carefully without damaging the flesh. If you prefer to remove the skins, place in a bowl and pour over boiling water. After about five minutes remove them and the skins should slip off easily. I left the skins on.

2. Put the nectarines in a shallow baking dish. Mix together the sugar and the wine and pour over the fruit. Add the vanilla pod. Bake in a low oven for about 30 minutes. Don’t overcook or they will collapse.

3. Remove the fruit and pour off the liquid into a small pan.

4. Mix the arrowroot or cornflour with a little cold water and then whisk it into the liquid. Bring to a simmer until the juice is slightly thickened.

5. Pour it back over the peaches and the cover and put in fridge overnight if possible.

I like to serve these with crème fraiche but you could use lightly whipped double cream.
The vanilla pods are expensive but when used whole as in this dish they can be re-used. Just wash off the juice and allow it to dry properly before storing it either in its original airtight container or wrapped up in foil.

CONTACT

TO find our more about planned cookery demonstrations, practical sessions please contact Grainne at: Woodend Cookery, Woodend, Egremont CA22 2TA. Email: gmjakobson@sky.com
Website: www.woodendcookery.co.uk

First published at 15:45, Wednesday, 15 July 2009
Published by http://www.whitehavennews.co.uk