Summer is the perfect time to celebrate with family and friends. The best way to mark this festive season is to cook up a storm for your loved ones.
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Light the barbecue, put the drinks on ice and give these fresh Summer recipes a try.
Summer Sangria
Be careful this sangria has quite a kick - it's sure to turn any celebration into a fiesta.
It is best made a few hours in advance.
Ingredients:
- Lemons
- Apples
- Oranges
- Sugar
- Lemonade
- Bottle of red wine
- Brandy
Method:
- Thinly slice the fruit and place into a large jug.
- Pour in 3/4 bottle of red wine and top with lemonade to taste.
- Add two shots (60ml) of brandy (or to taste)
- Add sugar to taste and leave to infuse.
- Add ice before serving.
- Enjoy!
Simple seafood platter
An Aussie Summer classic - feel free to use whatever seafood you can get your hands on.
The key is to source really fresh seafood and keep it simple. Pair with a crisp white wine or an ice cold beer and good company.
Method:
You will need a selection of cooked shellfish such as prawns, lobster and crab, fresh oysters or whatever else is available.
To cook raw shellfish bring a large pot of salted water to the boil. Add shellfish and remove when the colour has changed to red. Refresh seafood in a bowl of iced water to halt the cooking process.
Arrange the seafood on a platter with plenty of ice. Place lemon wedges and a selection of sauces and accompaniments on the platter.
Fill a bowl with warm water and add a few lemon slices for guests to clean their fingers.
Mango, cucumber and herb prawn salad
A healthy dish bursting with Summer freshness, this salad is sure to have people asking for seconds.
Ingredients:
- 2 Lebanese cucumbers, cut into 5cm batons
- 1-2 long red chillies, thinly sliced
- 4 cups finely shredded Chinese cabbage
- 2 cups finely shredded red cabbage
- 1/2 small red onion, halved and very thinly sliced
- 1 cup mint leaves
- 1 cup Thai basil leaves
- 2 just-ripe mangoes, peeled and cut into thin ribbons
- 500g cooked king prawns, peeled and deveined
- 1/3 cup roasted cashews, roughly chopped
- Lime wedges, to serve
- Sweet chilli and lime dressing:
- 1/3 cup sweet chilli sauce
- 14 cup lime juice
- 2 tsp soy sauce
Method:
- To make the sweet chilli and lime dressing, combine all ingredients in a screw-top jar. Shake until well combined. Set aside.
- Combine cucumbers, chillies, cabbage, onion, mint and Thai basil in a large bowl. Drizzle with half of the dressing and gently toss to combine.
- Arrange the cabbage salad in serving bowls, top with mango and prawns. Sprinkle with cashews. Drizzle with the remaining dressing and serve with lime wedges.