Recipes for summertime

These are some summery recipes that I turn to year after year, they work and they are delicious!
Tomato and chilli jam is great with just about anything off the BBQ but also perfect with cheese on toast.

Tomato chilli jam


 by Peter Gordon

750g ripe tomatoes

4 red chillies

6 cloves garlic peeled

3 pieces thumbs ginger, peeled and chopped

40ml thai fish sauce

450g caster sugar

150ml red wine vinegar

In a food processor blend half the tomatoes, the chillies, garlic, ginger and the fish sauce. Put this puree into a deep saucepan with the vinegar and sugar. Slowly bring to the boil and add the rest of the tomatoes diced quite finely. Simmer for 1 ½ hours, stirring to prevent burning. Skim off any scum that comes to the surface. Put into jars and keep for up to 4 weeks in the fridge.

Sea bream and quinoa salad with salsa verde

Serves 4

300g cherry tomatoes

Extra virgin olive oil

1 cup quinoa grain

4 whole small sea bream, gutted

150g  olives

Bunch basil leaves

250g salad leaves

Flat parsley to garnish

Salsa verde

Lemon wedges to serve

Preheat the oven to 200C.

Toss the tomatoes and olives with some olive oil and some salt and pepper and roast in the oven for 20 minutes or until the tomatoes are bursting. When they cool a little stir in the basil leaves gently.

Rinse the quinoa under warm water for 1 minute. Heat 5 cups of water until boiling then cook the quinoa for 10 - 15 minutes until it starts to unwrap itself, taste to check for doneness. Sieve and leave to cool, seasoning with some olive oil and salt and pepper.

Rub a little olive oil over the skin of the fish and season the cavity. Cook over a medium heat for 15 minutes or so, turning once.

 To serve, mix together the quinoa with the tomatoes and olives.

Place the salad leaves on a platter, then the quinoa salad, the fish and then dress generously with the salsa verde. Garnish with lots of flat parsley and lemon wedges.

Salsa verde

1 cup flat parsley

1 cup basil

1 cup mint

½ cup chives

1 tbsp thyme leaves

½ cup spring onions sliced

¼ cup capers rinsed

¼ cup cornichons rinsed

250ml extra virgin olive oil

salt and pepper

1 dessert spoon dijon mustard

 lemon juice to taste

Chop the herbs, the cornichons and capers in a food processor or by hand then remove to a bowl and stir in the spring onions, oil, salt and pepper, mustard and finally the lemon juice. Keeps for a few days in the fridge, although the herbs will discolour. Fantastic with barbecued food, especially fish, chicken and vegetables.