Summer Party Recipe Collection
1 January 2020
Superior Fruit, Summer Party Recipe Collection
Our collection of Summer Party Recipes – Perfect ideas for entertaining!
Mango, avocado & macadamia salad
1 ripe mango
1 ripe avocado
Juice of 1 lime
2 tablespoons of olive oil
1 garlic clove, crushed
1 teaspoon wholegrain mustard
1 long red chilli, deseeded and sliced
100g rocket leaves
1 cup macadamia nuts, crushed
Chop the mango and avocado into small cubes of the same size and set aside. Make sure you don’t bruise them and keep them in a good, even shape.
To make the dressing: Mix the lime juice, olive oil, garlic, mustard and sliced chilli together in a small bowl
Put the rocket in a large bowl, add the mango and avocado and the dressing and gently toss to combine.
Sprinkle with the macadamia nuts to serve.
Rainbow rice paper rolls with tofu peanut dipping sauce
12 round 22cm rice paper wrappers
2 avocados, thinly sliced
24 fresh coriander sprigs
24 large fresh mint leaves
300g red cabbage, finely shredded
2 large carrots, cut into matchsticks
2 Lebanese cucumbers, deseeded, cut into matchsticks
100g bean sprouts, trimmed
3 green shallots, thinly sliced diagonally
TOFU PEANUT SAUCE
150g silken tofu
70g (1/4 cup) natural smooth peanut butter
2 tablespoons rice wine vinegar
1 tablespoon Shiro miso paste (white miso paste)
3 teaspoons honey
3 teaspoons finely grated fresh ginger
2 teaspoons tamari
1 small garlic clove, crushed
For the tofu sauce, place all the ingredients in a blender and blend until smooth. Set aside.
Dip 1 rice paper wrapper in cold water for 10-20 seconds or until starting to soften. Drain on a clean tea towel. Place on a work surface. Top with 2 avocado slices, 2 coriander sprigs, 2 mint leaves, a little cabbage, carrot, cucumber, bean sprouts and shallot. Fold in ends and roll up firmly to enclose. Repeat with the remaining wrappers and serve with tofu sauce on the side.
Raspberry & pistachio ice-cream pudding
2.25L Premium Vanilla Ice-Cream, softened
2 x 125g punnets fresh raspberries
80g unsalted pistachio kernels, coarsely chopped
1 teaspoon rosewater essence (see note)
Honey, to drizzle
Fresh raspberries, extra, to serve
Unsalted pistachio kernels, extra, finely chopped, to serve
Line a 2.5L (10-cup) capacity pudding basin with a double layer of plastic wrap, allowing the sides to overhang.
Place the ice-cream in a large bowl. Gently fold in the raspberries, pistachio and rosewater. Transfer to the prepared basin. Cover the surface with overhanging plastic wrap. Place in the freezer for 8 hours or overnight until firm
Place a serving platter in the freezer to chill slightly. Turn the pudding onto the platter. Remove the plastic wrap and place in the freezer for 20 minutes or until firm.
Drizzle over honey.Top with extra raspberries and pistachio.
If rosewater essence is unavailable, use 2 tsp finely grated orange rind
Quick garlic lamb with charred pineapple slaw
1 tablespoon olive oil
1 garlic clove, crushed
12 Australian Lamb Loin Chops
Lemon wedges, to serve
1/4 pineapple, peeled, thinly sliced
320g (1 1/3 cups) whole-egg mayonnaise (see note)
125g (1/2 cup) sour cream
2 tablespoons wholegrain mustard (see note)
1 1/2 tablespoons honey
2 teaspoons finely grated lemon rind
1/4 white cabbage, cored, finely shredded
1/4 red cabbage, cored, finely shredded
6 shallots, trimmed, thinly sliced
Heat a barbecue grill or chargrill on high. Cook the pineapple for 1-2 mins each side or until charred. Transfer to a plate and set aside to cool.
Combine the oil and garlic in a shallow glass or ceramic dish. Add lamb and turn to coat. Cook on grill for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 mins to rest.
Combine the mayonnaise, sour cream, mustard, honey and lemon rind in a bowl. Taste and season with pepper.
Place the combined cabbage and shallot in a large bowl. Add pineapple and toss to combine. Add the dressing and toss to coat.
Serve lamb with slaw and lemon wedges.
Note: For this to be gluten free, use gluten-free mayonnaise and mustard.
Picnic tip: Make the dressing up to 1 day ahead and store, covered, in the fridge. Make the rest of the salad the morning of the picnic and add the dressing. Transport the salad in an esky.