Our traditional Sunday roast is usually all about the lamb, sautéed greens and roasted vegetables, but summer calls for something a little lighter. So we’re making the most of fresh produce and sharing some of our favourite dishes that together make the perfect menu for a lazy summers night with family and friends outdoors.
Note: All of these dishes can prepared in advance so you won’t be slaving away in a hot kitchen when your guests arrive.
Fig-glazed ham (by Fresh)
7-9kg leg of ham
500g fig jam
1 1/2 cups sherry
1 1/2 tablespoons ground cinnamon
1/2 cup brown sugar, firmly packed
1. Preheat the BBQ (with hood) to 180 degrees.
2. Remove rind from ham by gently running thumb between rind and fat to loosen. Turn ham over and ease away rind. It should come off in one piece. Score the fat layer with a small sharp knife, in a diamond pattern, being careful not to cut too deep.
3. Stir jam and sherry in a saucepan over medium heat for 5 minutes or until sticky. Rub the cinnamon into fat. Spread two-thirds of glaze over ham (reserve remainder for basting). Press brown sugar over jam.
4. Place ham, fat-side up, in a roasting pan. Bake for 20 minutes or until golden. Reduce heat to 160 degrees. Bake for a further 2 hours, basting with remaining glaze every 30 minutes.
5. Slice and serve.
Fresh mango chutney (by Bill Granger)
1/2 red onion, finely diced
1 red chilli, seeded and finely diced
2 ripe mangoes, diced
2 tablespoons lime juice
1 teaspoon caster sugar
1. Gently stir together all the ingredients in a serving bowl. Leave to rest for at least 30 minutes to let the flavours combine.
Potato salad with chilli and chives (by Bill Granger)
1kg potatoes, boiled and cooled, cut into 2cm chunks
3 tablespoons extra virgin olive oil
1/2 teaspoon caster sugar
1 teaspoon sumac
1 tablespoon lemon juice
freshly ground black pepper
1 small red capsicum, finely diced
1 red chilli, seeded and finely chopped
1/2 cup fresh mint, roughly chopped
1/2 cup parsley, roughly chopped
handful of fresh chives (or spring onions), finely sliced
1. Place the potatoes in a bowl and add the oil, sugar, sumac and lemon juice.
2. Gently combine and season with salt and pepper.
3. Add capsicum, mint, parsley, chives and chilli, stir to combine and serve.
Rocket and quinoa salad (by us)
1 packet rocket
1/3 kent pumpkin, diced, seasoned with olive oil, and roasted
1/2 cup white quinoa, cooked and cooled
1 punet cheery tomatoes, halved
handful green beans, blanched and chopped
handful pine nuts, lightly roasted
fresh cracked pepper
extra virgin olive oil
homemade balsamic reduction
1. Place all vegetables in a large salad bowl.
2. Drizzle with olive oil and balsamic reduction. Toss to combine.
3. Season to taste and serve.
Coconut and lime macadamia cake (by Bill Granger)
200g macadamia nuts
1/3 cup self-raising flour (we use gluten free)
pinch of sea salt
6 free range eggs, separated
3/4 cup raw sugar
zest of 1 lime, finely grated
1/2 cup shredded coconut
lime icing (below)
1. Preheat the oven to 180 degrees.
2. Place the nuts, flour and salt in the bowl of a food processor and process until the nuts are ground.
3. Place the egg yolks and sugar in a bowl and beat for 3 minutes, or until the mixture is pale and creamy. Fold through the zest and coconut then the nut mixture.
4. Place the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form. Using a large metal spoon, fold lightly through the nut batter.
5. Spread the batter evenly into a 23cm non-stick springform cake tin lined with baking paper. Bake for 40 minutes, or until the cake is lightly golden.
6. Remove from the oven and leave to sit for 10 minutes in the tin. Turn the cake out onto a serving plate. Spread the lime icing over the warm cake, allowing it to drizzle down the sides.
1 cup icing (confectioners’) sugar, sifted
2 tablespoons lime juice
1 teaspoon finely grated lime zest
1. Combine all ingredients in a bowl and mix until smooth and glossy.