When summertime rolls around, no one wants to spend hours in the kitchen. However, we still need to cook because we always have to eat. So, here are some delicious dishes that will inspire you to get cooking quickly, so you can get outside to enjoy the warm weather and relax under a shady tree.
First up is a recipe for Harissa Pilchards with Zingy Herb Salsa. Canned fish is a convenient and affordable option for a quick and tasty meal. In this recipe, I enhance the flavor of pilchards with harissa and herbs. Simply serve it with toast to soak up the delicious tomatoey sauce, or you can smother some pasta with it for a light supper.
For this dish, you’ll need some cumin seeds, coriander seeds, olive oil, rose or regular harissa, garlic, tinned pilchards in tomato sauce, chopped tomatoes, caster sugar, fine sea salt, black pepper, green beans, coriander, spring onions, olive oil, garlic, apple cider vinegar, and caster sugar. Toast the cumin and coriander seeds in a frying pan, then lightly grind them in a mortar. Mix the ground seeds with the remaining ingredients to make a flavorful sauce. Cook the sauce and add in the beans and pilchards. Serve with the herb salsa on top.
Next on the menu is Garlicky Chard with Five-Spice Tomatoes. These greens are addictive and make a versatile side dish. The addition of five-spice tomatoes takes them to the next level. The tomatoes can also be used with grilled vegetables, on top of labneh for a tasty dip, or simply spread on toast.
To make this dish, you’ll need soy sauce, sherry or red-wine vinegar, sesame oil, vegetable oil, light brown sugar, Chinese five-spice, garlic, fresh coriander, datterini or cherry tomatoes, Swiss chard, spring onions, fine sea salt, black pepper, and a green chili. Mix the soy sauce, vinegar, sesame oil, vegetable oil, sugar, five-spice, crushed garlic, and coriander in a bowl. Char the tomatoes in a frying pan and then add them to the dressing. In the same pan, cook the chard stalks, spring onions, garlic, and chili. Add in the chard leaves and season with salt and pepper. Transfer the chard to a platter and serve with the tomatoes and their marinade.
Lastly, we have Masala Omelette with Mango Pickle and Cabbage Slaw. This dish is perfect for a quick supper or brunch. If you need to feed a crowd, you can make multiple omelets or cook one large one in a big frying pan.
To make this omelette, gather eggs, hot madras curry powder, ground turmeric, Greek yogurt, spring onions, fresh coriander, hot mango pickle, salt, black pepper, olive oil, white cabbage, coriander leaves, and reserved spring onion greens. Whisk together the eggs, curry powder, turmeric, yogurt, spring onions, coriander stems, mango pickle, salt, and pepper. In a frying pan, cook the cabbage until lightly browned. Mix the cabbage into the egg mixture and return the pan to low heat. Pour in the egg mixture and cook until set. Fold the omelette in half and transfer to a plate. Serve with a cabbage slaw and the remaining mango pickle yogurt.
Enjoy these delicious dishes and let them inspire you to make the most of your summer cooking experience with quick and flavorful recipes.
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