Summer is coming to an end and I am doing my best to make the most of it. He swims in the ocean while the sun shines, eats pizza in the garden, and barbecues his dinners as much as his family can. While it feels like a Sunday night back to normal, the food I’m cooking is what keeps me present in the season.Three recipes from him this week are inspired by the end of summer. A celebration of the finest cuisine.
A wood-fired pizza oven is an investment, but if you’re committed and interested, it’s a great addition to your al fresco dining experience. I’ve only owned it for a year, but it’s a very effective way to cook many ingredients, beyond pizza. Smoke and flame roasted and licked vegetables, prawns in bubbly garlic and chili butter, and whole fish mopped up in crunchy bread are all easy to prepare and produce great results.
One of my favorites is the wood-fired fennel salmon with roasted vegetables and homemade aioli. The key to flavoring the fish is to make fennel seeds and lemon salt.Giving enough time will allow the fish to develop citrus and anise flavors while cooking in the hot oven. Leftover aioli can be stored in a jar in the refrigerator for up to 2 days. Serve this platter style to the table and have fun with everyone.
For a flavorful speedy summer dinner, here’s quick-cooked steak with blistered vegetables and fish sauce dressing. If the weather is nice, cook it on the barbecue instead of indoors to add a nice smoky flavor. Deliciously browned along with a spicy and salty dressing.
Finally, the Summer Stone Fruit Galette — a show-stopper for al fresco dining and a stunning dessert ideally made with summer fruit. If you want to simplify the recipe a bit, you can skip the plumeria, but it adds an irresistibly sweet and indulgent layer. Don’t panic if some of the butter leaks out during baking.
Wood-grilled fennel salmon with roasted vegetables and aioli
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Wood-fired fennel salmon with roasted vegetables and aioli.Photo: Donal Skehan
Time: 1 hour 10 minutes Serves: 6
material
500g baby potatoes cut in half
1 zucchini (coarsely chopped)
2 red onions, halved and quartered
350g cherry tomatoes cut in half
sea salt and freshly ground black pepper
3 tbsp olive oil
a handful of rosemary, coarsely chopped
a handful of thyme, coarsely chopped
a handful of arugula leaves, arugula
2 teaspoons chive flowers, coarsely chopped
Salted salmon with fennel:
1 tablespoon sea salt
½ lemon peel
1 tablespoon fennel seeds
Salmon fillet with skin 950g
1 tablespoon olive oil
For lemon aioli:
1 egg yolk
juice of ½ lemon
½ teaspoon Dijon mustard
1 clove of garlic
3 tbsp olive oil
a handful of parsley, coarsely chopped
Method
1. Place potatoes, zucchini, red onions and cherry tomatoes in a large bowl. Sprinkle plenty of salt and pepper, and drizzle with olive oil. Add herbs and mix.
2. Transfer the vegetables to a roasting tray and place in a wood-fired pizza oven heated to 200°C/400°F for 30 minutes. If using a regular oven, make sure it is preheated to 200C/400F/ Gas Mark 6.
3. While the vegetables are roasting, add a tablespoon of sea salt, lemon zest and fennel seeds to the pestle and mortar. Add a pinch of black pepper and mix well to form a well-mixed powder.
4. Spread the fennel and salt mixture over the salmon and drizzle with olive oil. Make sure both sides of the salmon are evenly coated. Let it marinate while you make the lemon aioli.
5. Put egg yolk, lemon juice and mustard in a bowl. Season with a pinch of salt and mix with a whisk.
6. Place the salted garlic in a pestle and mortar, grind to a paste, and add to the egg mixture. Whisk constantly and slowly pour in a few drops of the oil, gradually pouring in a steady stream of steam. Whisk until fully emulsified before stirring in parsley.
7. After 30 minutes, spread vegetables out on roasting tray to make room for salmon. Add salmon and return to oven for another 20 minutes.
8. When the salmon and vegetables are thoroughly roasted, remove from the oven and arrange on a serving platter, sprinkle with aioli, and sprinkle with arugula and chive flowers. Finally, squeeze lemon juice and enjoy!
Puffy steak with summer vegetables
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Steak with puffy summer vegetables. Photo: Photo: Issy Croker © Hodder & Stoughton
Time: 20 minutes Number of serves: 4
material
450g sirloin steak with excess fat removed
Olive oil or peanut oil Appropriate amount
1 tablespoon fish sauce
freshly ground black pepper
Baby Gem lettuce halves
bunch of green onions, trimmed
bunch of asparagus
2 zucchini, thinly sliced lengthwise
Coriander bunch, picked leaves
2 tablespoons coarsely chopped roasted peanuts
For dressing:
juice of 1 lime
1 tablespoon fish sauce
1 teaspoon granulated sugar
2 tablespoons olive oil or peanut oil
1 tablespoon sesame oil
Method
1. Place the steak on a plate, grease with oil, and sprinkle plenty of fish sauce and black pepper. set aside.
2. Heat the iron plate over high heat. Fry the vegetables in a little oil and sear him 2 to 3 minutes on each side, or until lightly browned. Tilt into a serving dish.
3. Remove steaks from marinade, add to skillet and sear for 1-2 minutes on each side. Remove from pan and let rest.
4. Put the lime juice, fish sauce, and sugar in a bowl and dissolve the sugar with a whisk to make the dressing. Then whisk in the oil.
5. Cut the steak into bite-sized pieces and arrange on top of the grilled vegetables. Sprinkle with coriander leaves and peanuts and drizzle over the dressing.
fruit galette
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fruit galette.Photo: Donal Skehan
Time: 1 hour 35 minutes + cooling time Number of people: 6 to 8 people
material
250g cake flour
1 teaspoon granulated sugar
pinch of sea salt
160g unsalted butter frozen for at least 1 hour
3 medium free-range eggs, 1 beaten egg for glazing
1 teaspoon vinegar
80ml ice water
6 ripe peaches
125g blueberries
1 tablespoon demerara sugar
3 tablespoons apricot jam
Serve with lightly whipped fresh cream or fresh cream
For plumeria:
100g unsalted butter, softened
100g caster sugar
2 medium free-range eggs
100g almond powder
25g cake flour
Method
1. Place flour, sugar, and salt in a large bowl, coarsely grate the frozen butter, and coat with flour. In a measuring jug, whisk 2 eggs, vinegar, and cold water until combined. Make a well in the center of the flour and butter mixture and pour the liquid over.
2. Using 2 large forks, gently mix all ingredients until dough takes shape and begins to come together. Take the dough out and use your hands to quickly bring it together and shape it into a disk. Wrap in cling film and chill for 30 minutes.
3. Preheat oven to 210C/410F/Gas Mark 7 and line a large baking sheet with a baking sheet. Roll out the dough into a 40cm circle on a lightly floured surface and slide onto a lined baking sheet. Chill in the refrigerator while making the frangipane.
4. Put butter and sugar in another bowl and whisk until white and fluffy. Whisk the eggs one at a time, then mix in the ground almonds and flour. Spread this mixture across the bottom of the pastry, leaving a 5cm border on the outside.
5. Cut in half to remove stones and slice each into quarters. Arrange these in concentric circles on top of the plumeria so they stick out of the almond mixture. Scatter blueberries all over.
6. Lift the edges of the pie crust inward and roll the slices around the outer layer of peaches. Brush the edges of the dough with beaten egg and sprinkle with Demerara sugar.
7. Bake the tart for 30-35 minutes or until the frangipane and pastry are golden brown. Remove the tarts from the oven and let cool until warm. Melt the apricot jam by splashing a little water in a pan and straining to create a smooth glaze. Brush this all over the fruit for a glossy finish, then garnish with lightly whipped cream or heavy cream.
