Wren's Summer Recipes

Hi Peeps! Well it's here, at least we're told it is. Summer that is, so I'm sure many of you will be heading out for picnics or just having the family round for food and drinks in the garden in the sun. What to serve though? Well, there are all the many and varied BBQ foods to choose from, not to mention salads and sandwiches. However, picnics and garden parties don't have to be all about curled up ham sandwiches and limp lettuce!

I've chosen just a few slightly different things you can do with some of the wonderful foods in season at the moment. Some are mine, some are from other chefs, but all are fabulous.

So, pinnies on and off we go...

New Potato Salad

approx 4-5 new potatoes per person: I use Jersey Royals
a pinch of salt
good Cornish butter
2 cloves garlic, crushed (I use the wonderful garlic from the Isle of Wight)
some chopped chives

Ok, so scrub those spuds! Don't peel them, you lose loads of flavour and vitamins if you do. Then place them in a pan of cold water, with a pinch of salt, and bring to the boil. Turn down to a simmer, and let them cook for approximately 10 minutes. Check them regularly - you only want them JUST soft. Remove and drain, and set aside to cool slightly.

After about 15 minutes, lightly crush the potatoes, just enough to break the skins. You don't want them to turn to mush. Add a few knobs of the butter and the garlic (more if you really like it) and toss the potatoes. Finally, finely chop the chives and dress the salad with them. You can serve this warm with crusty bread, or it can be served cold if you want to take it with you on a picnic.

Pasta Salad with Peas

(will serve approx 4-6 people)

l lb (450g) pasta shapes
4 oz (110g) fresh peas, shelled
pinch of salt
4 oz (110g) mature cheddar
mayonnaise to taste

Bring a pan of salted water to the boil, throw in the pasta and cook for 10-15 minutes until al dente. Drain and place under cold running water to cool. Grate the cheese and if you like, cook the peas for 2 minutes, no more, in a pan of boiling water. You can add them uncooked, which I prefer, as straight out of the pods they are fabulous!

Place the pasta in a bowl, or a plastic container if it's for a picnic, add the peas, grated cheese and the mayonnaise, toss it around a bit, and there you are. Simple!

For meat eaters, you can add cooked bacon pieces, or cooked chicken or ham cut into bite sized pieces.

And now for something truly wonderful...

If you're lucky enough to live near a good fish market, you'll be able to get hold of some of the finest and freshest crab. If not, the local fishmonger will sell crab and will usually be happy to dress it for you if you ask. Most supermarkets will also sell local crab.

Cornish Crab Salad with Gazpacho Sauce (From BBC Saturday Kitchen)

½ red pepper, finely diced
½ green pepper, finely diced
½ medium cucumber, finely diced
1 pint /568ml of tomato juice
1 shallot, finely diced
splash of red wine vinegar
pinch sea salt
1 cock crab, about 2lb 3¾oz/1 kg cooked (brown and white meat)
salad leaves, about 4 handfuls (rocket and watercress)
lemon juice and olive oil (for dressing salad leaves)

To make the sauce, mix the peppers, cucumber, tomato juice, shallot and vinegar together, and season to taste. Spoon some brown crab meat on the centre of each plate and then spoon some white meat on top. Garnish with a small handful of dressed salad leaves and drizzle the sauce around the edge of the crab.

And finally...

Now, of course, most people do like to have a pudding, I know I do. At this time of year in Britain, there is nothing finer than the good old strawberry, so it just couldn't be left out now could it?

Meringues with Clotted Cream and Strawberries (Rick Stein)

6 egg whites, at room temperature
12oz/350g caster sugar
½ pint/300ml clotted cream
2lb/900g fresh small strawberries

Preheat the oven to 150C/300F/Gas 2. Put the egg whites into a large clean bowl and add 4oz/110g of the sugar. Whisk together into soft peaks. While still whisking, gradually add another 4oz/110g of sugar, a spoonful at a time, until the mixture forms stiff peaks. Gently fold in the remaining sugar.

Place 20 large spoonfuls of the meringue onto two baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes. Lower the oven temperature to 110C/225F/Gas ¼ and cook for a further 2-3 hours until very crisp and dry. Leave to cool, then store in an airtight tin. Serve with the clotted cream and strawberries.

Yes it's a bit fiddly and yes it takes a bit of time, but you could cheat and buy meringues, although even if they turn out a bit odd, home made are the best.

So, get yourselves out there into the wonderful countryside, spend some time away from the hustle and bustle, and give your taste buds a treat at the same time.
Enjoy your summers, whatever you're doing. Bye for now.

Wren x

(c) Karen Dobbin 2009

photos (c) Jilly Graham 2009