NEWS CHANNEL
Published: 18/06/2008 00:00 -
Updated: 03/07/2009 04:03
In the summer I like to cook light, simple food with lots of flavour.
Something I can do quickly, so that if the sun is shining, I can sit in the garden, have a bite to eat, a glass of wine and grab some rays.
This month a very quick seared fresh Tuna loin (steak) with a sesame seed crust, Asian slaw and soy and lime dressing.
I love fresh tuna and I believe it is best served rare. If you like your tuna more cooked just increase the time of the recipe.
To follow, the most decadent dessert that can sit refrigerated for a few days.
White chocolate and raspberry cheesecake with a unusual twist as there is no cream cheese in it.
Instead I use chocolate ganache as a base, which is two parts melted chocolate to one part double cream.
You will probably have had it before as the soft, creamy chocolate centre in chocolate truffles.
Combined with fresh raspberries and a little raspberry sauce as a summer dessert it does not get much better.
I have got some great BBQ recipes for next month.
EMMA
SEARED TUNA
Ingredients
4 tuna steaks Sesame seeds
Olive oil
Salt
Pepper
Method
1 Put the sesame seeds in a flat tray
2 Liberally brush the tuna steak with olive oil and put in the tray of sesame seeds, turning to coat both sides, season with salt and pepper and place to one side
3 Heat a non stick Frying pan until very hot
4 Place the Tuna Steaks in the hot pan. Do not add any further oil as the Tuna is already coated with enough oil.
5 For perfect rare tuna cook the tuna steaks on both sides for 90 seconds each side
6 If you prefer your tuna more cooked just increase the cooking time
7 Place the Tuna on the Asian slaw and spoon over the dressing
ASIAN SLAW
Ingredients
2 peeled carrots
2 sticks of celery
1/4 white cabbage, shredded
Mayonnaise
Juice from one lime
Method
1 Using a potato peeler, peel the carrot and celery length ways to create long ribbons
2 In a bowl mix the shredded cabbage, carrot ribbons, celery ribbons, and lime juice with enough mayonnaise to bind all the ingredients
3 Divide the slaw into four and place in the centre of
4 plates
DRESSING
Ingredients
1 tbl spoon dark soy sauce
1 tbl spoon sesame oil Juice from
1 lime
1 tbls spoon sugar
4 tbl spoons olive oil
Method Whisk all the ingredients in a bowl and set to one side
EASY CHEESECAKE
Ingredients
8 digestive biscuits
35gms melted butter
250gms white chocolate
125gms double cream
2 punnets fresh raspberries
Method
1 Crush the digestives and combine with the melted butter.
2 Divide the mix into 4 and press into metal rings. If you do not have rings a cake tin or pie dish is great.
3 Place the white chocolate in a glass bowl and melt, over a pan of hot water, stirring occasionally.
4 When the chocolate has melted add the cream and stir.
5 Gently fold in most of the raspberries, retaining some for a garnish.
6 Pour the mixture into the rings or cake tin. Allow to cool and refrigerate.
7 When needed remove from the ring or tin, place a few fresh raspberries on top and serve.
MEET THE CHEF Emma Gilchrist is the head chef and owner of the multiaward winning Crooked Billet pub restaurant in Newton Longeville.
Call 373936 for bookings.
Something I can do quickly, so that if the sun is shining, I can sit in the garden, have a bite to eat, a glass of wine and grab some rays.
This month a very quick seared fresh Tuna loin (steak) with a sesame seed crust, Asian slaw and soy and lime dressing.
I love fresh tuna and I believe it is best served rare. If you like your tuna more cooked just increase the time of the recipe.
To follow, the most decadent dessert that can sit refrigerated for a few days.
White chocolate and raspberry cheesecake with a unusual twist as there is no cream cheese in it.
Instead I use chocolate ganache as a base, which is two parts melted chocolate to one part double cream.
You will probably have had it before as the soft, creamy chocolate centre in chocolate truffles.
Combined with fresh raspberries and a little raspberry sauce as a summer dessert it does not get much better.
I have got some great BBQ recipes for next month.
EMMA
Ingredients
4 tuna steaks Sesame seeds
Olive oil
Salt
Pepper
Method
1 Put the sesame seeds in a flat tray
2 Liberally brush the tuna steak with olive oil and put in the tray of sesame seeds, turning to coat both sides, season with salt and pepper and place to one side
3 Heat a non stick Frying pan until very hot
4 Place the Tuna Steaks in the hot pan. Do not add any further oil as the Tuna is already coated with enough oil.
5 For perfect rare tuna cook the tuna steaks on both sides for 90 seconds each side
6 If you prefer your tuna more cooked just increase the cooking time
7 Place the Tuna on the Asian slaw and spoon over the dressing
ASIAN SLAW
Ingredients
2 peeled carrots
2 sticks of celery
1/4 white cabbage, shredded
Mayonnaise
Juice from one lime
Method
1 Using a potato peeler, peel the carrot and celery length ways to create long ribbons
2 In a bowl mix the shredded cabbage, carrot ribbons, celery ribbons, and lime juice with enough mayonnaise to bind all the ingredients
3 Divide the slaw into four and place in the centre of
4 plates
DRESSING
Ingredients
1 tbl spoon dark soy sauce
1 tbl spoon sesame oil Juice from
1 lime
1 tbls spoon sugar
4 tbl spoons olive oil
Method Whisk all the ingredients in a bowl and set to one side
EASY CHEESECAKE
Ingredients
8 digestive biscuits
35gms melted butter
250gms white chocolate
125gms double cream
2 punnets fresh raspberries
Method
1 Crush the digestives and combine with the melted butter.
2 Divide the mix into 4 and press into metal rings. If you do not have rings a cake tin or pie dish is great.
3 Place the white chocolate in a glass bowl and melt, over a pan of hot water, stirring occasionally.
4 When the chocolate has melted add the cream and stir.
5 Gently fold in most of the raspberries, retaining some for a garnish.
6 Pour the mixture into the rings or cake tin. Allow to cool and refrigerate.
7 When needed remove from the ring or tin, place a few fresh raspberries on top and serve.
MEET THE CHEF Emma Gilchrist is the head chef and owner of the multiaward winning Crooked Billet pub restaurant in Newton Longeville.
Call 373936 for bookings.
