5 summer no-cook classics that beat the heat

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Can’t stand the heat? Stay in the kitchen, but turn your back on the oven and conjure these no-cook classics with the freshest fish, the juiciest fruit and the crunchiest veg. Light. Refreshing. So right for summer.

Marinated mushrooms and radishes

marinated-mushrooms-and-radishes

Cook’s note: Woolies’ exotic mushroom mix is an aromatic combo of shiitake, king oyster and shimeji mushrooms. When you’re not adding them to stir-fries and risottos, marinate them – like so!

Try: Marinated mushrooms and radishes recipe here.

Tuna poké plates

tuna-poke-plates

HOW TO GET THE PERFECT POKÉ
Don’t confuse poké, the Hawaiian speciality that’s taking the US and UK by storm, with sashimi or tartare. Unlike sashimi, where the sh is sliced thin and long, or tartare, where it’s diced and held together by a sauce, tuna poké is cut into cubes and mixed as a free-form salad. The key is to prep all the ingredients before you combine them and serve immediately. This helps retain their distinctive textures so that they complement each other beautifully but don’t go all mushy on you.

Try: Tuna poké recipe here.

Fillet tartare with crispy capers

fillet-tartar-with-crispy-capers

  • Using a sharp knife, slice 500 g free-range beef fillet into 1 x 1 cm cubes.
  • Mix with 1⁄4 cup soya sauce and 2 T wholegrain mustard. Heat the 2 T olive oil in a pan, then add 50 g, drained capers. Shake the pan for 20–30 seconds, then remove and drain on kitchen paper.
  • Arrange slices of 4 baby beetroot on plates, spoon over the tartare, top with 2 T toasted pine nuts, capers, microherbs, a drizzle of olive oil, seasoning and the Parmesan.

Trout ceviche with pomegranate dressing

trout-ceviche-with-pomegranate-dressing

HOW TO “COOK” FISH WITHOUT HEAT

  • Only choose top-quality fish for ceviche and poké – it should smell briny, like the sea. The folks at your local Woolies seafood counter will help you make the right choice. Once the fish is sliced or diced, you’re ready to “cook” or cure it in an acidic marinade that could include citrus or papaya juice, or vinegar.
  • The acidity will penetrate the flesh and break down the proteins (and kill bacteria), resulting in a delicious, melt-in-the-mouth texture. How long do you marinate it for? The shorter the better, says Hannah Lewry, who likes hers rare and doesn’t believe in more than 5–10 minutes.

If you prefer your fish cooked a little more, here’s a guide:

10–15 MINUTES
This is medium-rare – the exterior will be firm while the inside remains moist.

15–20 MINUTES
You’ll have a medium result.

25 MINUTES
This will give you a medium-well result. Anything more and you’ll have well-done fish (and no-one loves a dry piece of fish).

Try: Trout ceviche with pomegranate dressing recipe here.

Tropical carpaccio with lime sugar

tropical-carpaccio-with-lime-sugar

IT’S A FLAVOURFUL HIT
For the best flavour results, make this carpaccio just before you serve it and use fruit at room temperature. The salt in the lime sugar will wake up your taste buds and the pineapple and mango are fantastic palate refreshers.

SERVING SUGGESTION: A palate-cleanser, a side with braaied chicken or with coconut ice cream.

“Woolworths’ pineapples are allowed to ripen for longer before harvesting. This helps the sugars develop to ensure maximum sweetness” – Kate Hall, Woolies Product Development Manager.

Try: Tropical carpaccio with lime sugar recipe here.

Discover more ceviche recipes here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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