Killer Barbecue

Summer is a great time to sample new recipes for fresh, light, tasty dishes. Try these.

Strawberry, Mango and Cranberry salad

Make a light dressing with balsamic vinegar and olive oil. Toss some mixed green leaves (lettuces, rocket, cress) with the dressing. Add mangetout, sliced cucumber and green pepper if desired.
Sweeten a handful of dried cranberries with a little honey melted in warm water. Slice the strawberries and mango, and mix with the cranberries. Serve the fruit on a bed of the mixed greens.

Trout fillet with chilli

Make a marinade with two tablespoonfuls of olive oil, 1 crushed garlic clove, a red chilli, finely chopped, a teaspoonful of fresh ginger, grated, 3 teaspoonfuls of honey, the grated zest and juice of two limes, a teaspoonful of Thai fish sauce and a teaspoonful of sesame oil. Whisk together, adding seasoning to taste. Soak four trout fillets in the marinade for 15 minutes. Then, shallow fry the trout for 21/2 minutes each side. Serve with green salad.

Rosemary chicken with couscous

Make a vinaigrette dressing with white balsamic vinegar, olive oil, lemon juice, and a pinch of fresh rosemary. Mix together some cooled, pre-cooked chicken, a cupful of couscous, some crumbled Feta cheese, chopped cucumber, Kalamata olives, and sun-dried tomatoes. Drizzle the vinaigrette dressing over the mixture.

Dill potato salad

Dice some cold boiled potatoes. Mix a dressing with cider vinegar, a tablespoon of fresh chopped dill, a teaspoonful of Dijon mustard, and celery salt. Pour the dressing over the diced potatoes. Chunks of hard-boiled egg can be added.

Poached pears

Gently heat half a pint of wine (red or white) in a pan with a dash of fresh orange juice. Simmer the pears (fresh or tinned) in the liquid for 10-20 minutes until moderately soft. Remove the pears and de-core. Poached pears can be served warm or chilled, with added cream, ice cream, raspberries, chocolate sauce, or rice pudding.

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