Wednesday night dinner
Sorry, everyone, for the somewhat extended absence. If there is one thing that can keep me away from foodie pursuits for a while, it is tennis.
But alas, Wimbledon is now over (not alas for readers of S&H, then) and we can press on with the conclusion of strawberry month before moving on to the next ingredient of the month which I have already picked out. Hint: it’s one of my favorite things and a classic summer ‘item’.
For this breezy Wednesday night, we propose the following menu:
- Grape and brie canapes
- Salmon and lemon-parsley couscous
- Berries and rose Eton mess
For the canapes:
Slice baguette and arrange a slice of brie and a cut green grape on top. Toast lightly in a 120-130C degree oven until crispy and slightly gooey. Hot grapes taste unexpectedly wonderful, who knew!
Salmon and lemon-parsley couscous
For the couscous dish you will need the following ingredients (this can all be proportionally multiplied in volume depending on how many people you’re serving):
- 1 zucchini (finely chopped)
- 2 tomatoes (finely chopped)
- 2-3 lemons – juice them into the couscous and slice and pan roast an extra one to serve on top of the dish
- 1 bushel parsley
- 1 packet smoked salmon
- salt and pepper, to taste
1. Prepare the couscous – put in bowl and cover with boiling water (double the volume of water for the couscous), cover bowl with a plate to let couscous steam. Once ready ( 15 minutes+ depending on volume), ‘fluff’ up and toss the couscous to give it the necessary texture.
2. Chop all of the veggies and finely shred/chop the fish. Roast the lemon slices in a pan, flipping halfway through and cooking until golden-brown.
3. Mix with couscous and dress with lemon juice and parsley. Add salt and pepper to taste. Place lemon slices on top.
Berries and rose Eton mess
These are also easy to portion depending on how many people are coming to dinner. The following serves four:
- 2 large meringues, which you can easily make yourself or, for a weeknight dinner, buy some raspberry ones like these from Konditor’s
- one pack of strawberries
- one pack of blueberries
- 2 tsps rose water or syrup (diluted)
- about 250ml/1 jar whipping cream
- two handfuls of almond slivers
1. Crumble the meringue into bowls – I like chunkier gooey pieces myself. Toast almonds in the oven for about 10-15 minutes at low-medium heat – watch them!
2. Slice strawberries in two and mix with the remaining berries. Place on top of meringue.
3. Right before serving, whip cream with a little rose water/syrup (add a bit at a time). Serve generous dollops on top of fruit and meringue.
4. Sprinkle toasted almonds on top and enjoy!