These salmon skewers will provide the wow factor at any party with a little spice from the chorizo, grilled haloumi and a creamy aioli dip to top them off.
1. Cut the haloumi, chorizo and salmon each into 16 even-sized pieces. Onto small kebab sticks, place a piece of each with a basil leaf in between.
2. When ready to cook, heat a pan to a medium heat with a little oil. Fry the sticks on all four sides for 2-3 minutes until cooked through and golden.
3. Season with a little salt and pepper. Serve hot with aioli to dip.
Spiced carrot fritters with coriander and lemon yoghurt
Turn the often overlooked carrot into a showstopper with this fritter recipe.
1. In a large bowl combine the flour, baking powder, cumin, coriander, turmeric, garam masala, chilli flakes, carrot, spring onion, ginger, zest, egg, water, salt and pepper. Let the mixture sit for 10 minutes.
2. Heat the oil in a frying pan. Place heaped tablespoons of the mixture into the pan, cooking for 3 or 4 minutes before flipping and cooking the other side for 2 minutes. Continue until all the mixture is finished. Keep warm in the oven if need be.
3. Combine yoghurt, coriander and lemon juice in a bowl. Serve fritters with a dollop of yoghurt sauce.
Soft fish tacos with mango salsa and spicy sauce
Thanks to my friend, Stu, who's a keen fisherman, this recipe is often on our menu. The chipotle sauce is also great served over grilled chicken or even a roast vegetable salad.
1. Into a bowl place the cheeses, olives, chilli, coriander, salt and freshly ground pepper.
2. Lie four tortillas on the bench and evenly divide the cheese mixture between them, place another tortilla on the top.
3. Heat a frying pan to a medium-high heat. Spray with a little oil.
4. Lift carefully one pair and place into the frying pan cooking for 2-3 minutes before flipping and toasting the other side. Remove from the pan, continue to cook the remainder.
5. Serve hot, cut into wedges.
BARBECUE PARTY
Summer is made for barbecues and these recipes will keep the menu tasty and interesting while everyone gets to relax.
1. Into a large bowl place the chicken, breadcrumbs, spring onions, ginger, fish sauce, soy sauce, sweet chilli sauce, coriander and salt, mixing well.
2. Divide the mixture into eight. Wrap each piece around a lemongrass stick and refrigerate until ready to cook.
3. To make the sauce, heat the oil in a small pot. Add the onion, garlic and ginger, cooking for a few minutes to soften. Add the milk, peanut butter, sugar, fish sauce, soy sauce and sweet chilli. Slowly heat, stirring while it comes to a simmer. Cook for 5 minutes or until thickened.
4. To cook the satay sticks, heat a frying pan to a medium heat. Spray a little oil and cook, turning for 5 minutes or until cooked through.
5. Serve warm with the peanut sauce.
Sumac lamb loins with olive and herb salsa
What better excuse to fire up the barbecue than this tasty sumac-spiced lamb?
1. Combine the sumac, cumin, sesame seeds, coriander, salt and pepper in a small bowl. Spread on a plate. Rub the loins all over with oil, then roll in the spices. Set aside while you make the salsa.
2. Chop the olives roughly. In a bowl combine the with the coriander, capers and lemon juice.
3. Heat a frying pan to a medium heat and fry the lamb for 3-4 minutes each side or until cooked to your liking. Leave to rest for a further 5 minutes, then slice thinly.
2. In a small bowl combine the miso, sesame oil, fish sauce, soy sauce, ginger, garlic, honey and water, stirring to a paste. Add chilli if using.
3. Pour the oil into the baking tray. Place the eggplant skinside-down on the oil. Then smother the paste on the upturned side. Place into the oven and bake for 20 minutes until softened and golden.
4. Serve with a sprinkle of sesame seeds and spring onions.
Citrus quinoa salad with lemon dressing
An array of sweet, sour and tangy flavours combine in this lively salad.