It appears that the Irish summer heatwave is here to stay for the time being, so in today’s recipes blog we’ve pulled together a few more scrumptious summer recipes for you to try out over the coming days.
From a zesty summer salad to a new take on the classic spaghetti and meatballs, these summer recipes will put a spring in your step and a smile on your face.
- 2 lemons
- 2 tbsp extra virgin olive oil
- pinch of sugar
- 500g mixed tomatoes (I used cherry tomatoes and some larger ones)
- 3 fennel bulbs
- 100g pomegranate seeds
- 1⁄2 small pack tarragon leaves
- 1⁄2 small pack parsley leaves
- 1⁄2 small pack mint leaves
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Slice 1 lemon into thin rounds and spread out on the baking tray, drizzle over 1/2 tbsp oil and sprinkle over the sugar. Roast for 20-25 mins until shrivelled and caramelised in places. Keep an eye on them – you may have to take some out the oven before the others are done. These can be made in the morning and kept at room temperature.
- While the lemons are cooking, roughly chop the tomatoes and thinly slice the fennel, saving the fronds. Put in a bowl with the remaining olive oil, juice from the other lemon and pomegranate seeds. Season to taste, then give everything a good mix.
- When you’re ready to serve, roughly chop all the herbs and mix them into the salad along with the roasted lemons and fennel fronds.
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp fennel seeds
- 250g pork mince
- large handful parsley, leaves chopped, stalks finely chopped
- 1 large courgette, peeled into ribbons all around the edge, centre grated or finely chopped
- 200g spaghetti
- ½ a lemon, zested and juiced
- grated parmesan, to serve
- Heat ½ tbsp of the olive oil in a large frying pan over a medium heat. Add the onion and soften for 5 mins, then add the garlic and fennel and cook for 2 mins longer. Tip into a bowl. Add the pork mince, parsley stalks and grated courgette to the bowl, season well, mix, and shape into 10 meatballs. Heat the remaining oil in the frying pan, add the meatballs and fry for 5-8 mins, turning occasionally, until golden brown and cooked through. Set the pan aside.
- Bring a pan of salted water to the boil and cook the spaghetti for 1 min less than pack instructions. Using tongs, transfer the pasta to the pan of meatballs, sloshing in some of the cooking water as you go. Add the courgette ribbons to the pan and put it back over the heat. Toss the pasta and meatballs with the courgette ribbons in the pan with a ladleful of pasta water and add the lemon juice. Season well, tip into bowls and scatter over the chopped parsley leaves, lemon zest and a generous grating of parmesan.
- 150ml double cream
- ½ tsp vanilla extract
- 40g icing sugar
- ½ glass champagne or prosecco, to serve
- 3 scoops vanilla ice cream
- 2 peaches, cut into wedges
- 75g raspberries
- 1 tbsp almond flakes, toasted, to serve
For the sauce
- 75g raspberries
- 1 tbsp caster sugar
- 1 lime, juiced
- Put a sundae glass or bowl in the freezer to chill. To make the sauce, put the raspberries, sugar and lime juice in a blender, and blitz to a purée, loosening with a splash of water if necessary. Set aside. Meanwhile, whip the cream with the vanilla and icing sugar until it holds its shape, then transfer to a piping bag.
- Pour the champagne or prosecco (if using) into the chilled glass, then neatly layer balls of ice cream, peach wedges, raspberries, raspberry sauce and cream, finishing with a big swirl of cream on the top. Scatter with the toasted almonds and serve straight away with two spoons.
The above recipes come courtesy of BBC Good Food.