Al Fresco Recipes

10th June 2011

Watermelon, Feta And Rocket Salad
With Elderflower & Lemon Dressing

serves 4 • preparation: 20 minutes • cooking: none

Mix at home, pack into boxes, assemble when you’re ready to eat

½ small watermelon • 100g feta cheese • 1 x 50g bag each of rocket & watercress • 4 slices Prosciutto • 2 tbsp bottlegreen Elderflower Cordial • 4 tbsp olive oil • 1 tsp Dijon mustard • Juice of ½ lemon

1. Cube the watermelon and break the feta into small bite-sized pieces. Place the rocket and watercress into a large bowl and add the melon and cheese.

2. Mix together the cordial, olive oil, mustard and lemon juice, add some freshly ground black pepper. Pour over the salad and toss until coated.

3. Top with the Prosciutto and serve with crusty bread to mop up the dressing.

Chilli-Lime Salmon Tacos With Mango & Avocado Salsa

makes 6 • preparation: 10 minutes • cooking: none

1 x 416g or 2 x 213g cans red or pink wild Alaska salmon • juice and zest of 1 lime • ½ red chilli, deseeded and finely chopped • salt and black pepper • 6 taco shells • sour cream, to serve

1. Drain the wild Alaska canned salmon and discard the liquid. Remove any skin and bones, if wished, then break the salmon into large chunks

2. Gently coat the wild Alaska salmon chunks in lime juice, zest, chilli, and season with salt and pepper

3. Carefully combine all of the salsa ingredients and season to taste with salt and pepper

4. To assemble the tacos, simply divide the salmon between each shell, top with salsa, and serve with sour cream

5. If taking on a picnic, pack mixtures into separate airtight containers and keep chilled in a coolbag until ready to assemble and eat.

British Asparagus & Cheese
Brunch Muffins

makes 12 • preparation: 15 minutes • cooking: 25-30 minutes

12 spears of British asparagus • 400g self raising flour • 200g Cheshire cheese, cut into small cubes • 125g butter • 1 small bunch chives, snipped into pieces • 150ml milk • 100ml plain yogurt • 1tsp English mustard • 2 eggs • Salt & freshly ground black pepper

1. Preheat oven to 200°C/gas 6. Line a 12 hole muffin tin with cases.

2. Cut the asparagus stems into small pieces, about 1cm in length, leaving the tips a little longer and blanch in boiling water for a couple of minutes. Drain and refresh under cold running water, separating the tips from the pieces of stem.
3. In a large bowl, mix the flour with the cubes of cheese.

4. Melt the butter and pour into a jug. Stir through the chives, milk, yogurt, mustard and eggs. Mix well until combined and season generously with salt & pepper.

5. Gently fold the wet ingredients into the flour & cheese, and stir through the asparagus stems. Be careful not to over mix and stop as soon as the mixture is combined.

6. Spoon the mixture evenly between the muffin cases and push an asparagus tip into the middle of each. Bake in the oven from 25-30 minutes until golden. Ideal hot out of the oven, spread with a little cold butter – but just as lovely packed up and eaten in the great outdoors…

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