Surf-side Eating E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2024

Seitenzahl: 160

Beschreibung

From the reward of a post-surf brunch to enjoying a lazy lunch by the shore, these delicious recipes will evoke memories of time spent by the ocean. Whether you're chasing a wave, reaching for an endless summer or simply answering the call of the ocean, this book of bright and fresh recipes perfectly captures the spirit of the surf and soothing effect of time spent by the ocean. Sun-soaked breakfast recipes are presented in the Rise & Shine chapter, such as smoothie bowls and Corn Fritters with Smashed Avocado. For something vibrant, yet light at lunch, head to Veggies, Salads & Sides and take a beach-side break with bowls of Ouzo Watermelon Salad or Sweet Potato, Smoked Mackerel & Grapefruit. When the day calls for re-fueling with some tasty plates in between the surf, All-Day Dining includes Fish Tacos with Chipotle-lime Cream and Grilled Halloumi with a zingy Jalapeño, Lime & Tequila Relish. Gather round the grill to cook delicious food to share from Beachside BBQ, such as Grilled Lobster or create Sunset Suppers of Thai-steamed Snapper or Sunshine Laksa. As you drift into the dusk, savour desserts that celebrate crisp, ripe produce such as Lychee Sorbet or Yogurt Panna Cotta. Fresh, luscious and creative, these flavourful recipes are inspired by cuisines from the best beaches and surf spots around the globe including Australia, California, Hawaii, Thailand, Indonesia and beyond. So grab your board, or lazy lounger, and graze on these delicious dishes from sunrise to sundown.

Leseprobe

Surf-side

EATING

Surf-side

EATING

SIMPLE & FRESH RECIPES FOR SUMMER INSPIRED BY COASTAL LIVING

Senior Designer Toni Kay

Senior Editor Miriam Catley

Production Manager Gordana Simakovic

Art Director Leslie Harrington

Editorial Director Julia Charles

Publisher Cindy Richards

Indexer Vanessa Bird

First published in 2020.

This edition published in 2024 by

Ryland Peters & Small

20–21 Jockey’s Fields, London

WC1R 4BW

and

341 E 116th St, New York NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Text copyright © Valerie Aikman-Smith, Vatcharin Bhumichitr, Jordan Bourke, Tori Haschka, Atsuko Ikeda, Kathy Kordalis, Louise Pickford, James Porter, Shelagh Ryan, Laura Santini and Janet Sawyer 2020, 2024 Design and photographs copyright © Ryland Peters & Small 2020, 2024

ISBN: 978-1-78879-603-3

E-ISBN: 978-1-78879-637-8

Printed in China

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress Cataloging-in-Publication Data has been applied for.

NOTES:

• Both British (Metric) and American (Imperial plus US cups) measurements are included in these recipes for your convenience, however it is important to work with one set of measurements and not alternate between the two within a recipe.

• All spoon measurements are level unless otherwise specified.

• All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

OVEN METHOD FOR SEALING FILLED JARS

Preheat the oven to 250°F (120°C) Gas ½. Pack the fruit or vegetables into sterilized jars leaving space at the top according to the recipe. Screw the lids on. Wipe the jars clean and, using jar tongs, place them in an oven-proof baking dish. Seal in the preheated oven for the specified time. Remove the dish from the oven and, using jar tongs, transfer the jars to a cooling rack. Leave undisturbed until they have cooled completely.

Contents

INTRODUCTION

RISE & SHINE

VEGGIES, SALADS & SIDES

ALL-DAY DINING

BEACHSIDE BBQ

SUNSET SUPPERS

DESSERTS & DRINKS

INDEX

ACKNOWLEDGEMENTS

Introduction

Whether you’re chasing a wave, reaching for an endless summer or simply answering the call of the ocean, this book of bright and fresh recipes perfectly captures the spirit of the surf.

From the reward of a nourishing post-surf brunch to the simple pleasure of sipping a sundowner by the shore, this collection of relaxed recipes will evoke memories of the salty air and the soothing effect of time spent by the ocean. There’s food here to enjoy from sunrise to sunset. In the first chapter, Rise & Shine, you’ll discover perfect recipes to start each day – from smoothie bowls and toasted granola to sweet-savoury Maple & Bacon Pancakes and Corn Fritters with Smashed Avocado. For something vibrant yet light at lunch, head to Veggies, Salads & Sides and take a beach-side break with bowls of Miso-glazed Aubergine or Sweet Potato, Smoked Mackerel & Grapefruit. When the day calls for re-fueling with some tasty plates in between the surf, All-Day Dining includes Fish Tacos with Chipotle-lime Crema, Grilled Halloumi with a zingy Jalapeño, Lime & Tequila Relish and an Asian-inspired Yuzu Lomi Lomi Salmon Poke. Gather round the grill to cook delicious food to share from Beachside BBQ, such as Prawn & Beef Satays and Grilled Lobster – fresh from the day’s catch – or create Sunset Suppers with of sweet-and-sour Summer Chicken or Thai-Steamed Snapper. Then, as you drift into the dusk, savour desserts that celebrate crisp, ripe produce such as Lychee Sorbet or Yogurt Panna Cotta, alongside a vodka Elderberry Snow Cone. Fresh, luscious and creative, these flavourful recipes are inspired by cuisines from the best beaches and surf spots around the globe including Australia, California, Hawaii, Thailand, Indonesia and beyond. So grab your board, or lazy lounger, and graze these delicious dishes from sunrise to sundown.

RISE & SHINE

Grainy porridge

This is an earthier version of traditional porridge, made using ancient grains.

50 g/¼ cup quinoa

100 g/½ cup amaranth

100 g/½ cup millet

a pinch of salt

450 ml/scant 2 cups almond, coconut or oat milk of your choice, plus extra to serve

TO SERVE

almond, coconut or oat milk

bee pollen

pumpkin seeds

goji berries

nuts

honey

Whipped Honey Vanilla Butter (see right)

Glow Balls (see right)

MAKES 6 SMALL BOWLS or 3 large bowls

Bring the quinoa, amaranth, millet, salt, non-dairy milk and 450 ml/scant 2 cups water to the boil in a medium pan. Reduce the heat, partially cover and simmer, stirring occasionally, until the cereal is the consistency of porridge (softer and thicker than the usual bowl of oatmeal) and water is absorbed, approx. 40–50 minutes. If you want a looser, creamier texture, add more milk at this stage. Serve with your choice of the toppings, RIGHT.

WHIPPED HONEY VANILLA BUTTER

150 g/1¼ sticks salted butter, softened

1 teaspoon vanilla paste

2 tablespoons runny honey

bee pollen, to sprinkle

Place the softened butter, vanilla paste and honey in a bowl. Using a hand-held mixer, whisk the ingredients together until light and fluffy. Serve sprinkled with bee pollen.

GLOW BALLS

Brazil nuts are an excellent source of complex B vitamins. With the addition of the power spice turmeric, cocoa nibs and bee pollen, these balls will have you glowing inside and out. Make a batch and freeze them. They are a perfect snack or a fun porridge topper.

200 g/1½ cups Brazil nuts

100 g/¾ cup dates, pitted

100 g/¾ cup dried figs

1 tablespoon desiccated/dried unsweetened shredded coconut

2 tablespoons coconut oil

½ teaspoon ground turmeric

½ teaspoon ground cinnamon

4 cardamom pods, ground

2 tablespoons ground flax seeds

1 tablespoon cocoa nibs

½ tablespoon bee pollen

MAKES 40 (teaspoon size)

In a food processor place the Brazil nuts, dates, figs, desiccated/dried unsweetened shredded coconut, coconut oil, turmeric, cinnamon, cardamom and flax seeds and blitz into a textured paste. Transfer into a bowl and mix in the cocoa nibs and bee pollen. Form into 40 balls. Store in the fridge until needed.

Toasted muesli WITH BAKED RHUBARB

Fill your shopping bag with oats, barley, nuts, seeds, and dried fruit, mix all the ingredients together and slowly toast them in the oven. Store it in a glass jar on the kitchen counter to admire: a breakfast of champions.

100 ml/⅓ cup sunflower oil

½ teaspoon pure vanilla extract

125 ml/⅓ cup clear honey

125 ml/½ cup maple syrup

¼ teaspoon ground cinnamon

500 g/2½ cups jumbo rolled oats

150 g/1½ cups rolled barley flakes

70 g/⅔ cup wheatgerm

50 g/⅔ cup shredded/desiccated coconut

125 g/1¼ cup almonds

100 g/1 cup pecans

125 g/scant 1 cup sunflower seeds

100 g/⅔ cup pumpkin seeds

10 g/1 tablespoon sesame seeds

250 g/1⅔ cup (dark) raisins

200 g/1½ cup dried dates, halved

Greek yogurt, to serve

BAKED RHUBARB

500 g/5 cups rhubarb, trimmed and cut into 5-cm/2-inch pieces

2 tablespoons caster/granulated sugar

freshly squeezed juice and grated zest of 1 orange

2 baking sheets, greased and lined with baking parchment

sterilized glass jars with airtight lids (optional)

SERVES 10

Preheat the oven to 130°C (250°F) Gas ½.

Pour the oil, vanilla, honey, syrup and cinnamon into a saucepan or pot set over a gentle heat and stir to combine.

Mix together all the remaining ingredients, except the (dark) raisins, dates and yogurt in a large mixing bowl. Pour over the hot oil mixture and stir well to ensure everything is well coated.

Spread the mixture evenly onto the prepared baking sheets and bake in the preheated oven for 30–45 minutes. Stir the mixture at regular intervals and cook until evenly golden and dry. Remove from the oven and set aside to cool completely before adding the reserved (dark) raisins and dates.

To make the Baked Rhubarb, preheat the oven to 150°C (300°F) Gas 2. Place the rhubarb in a baking pan that is big enough to hold it in a single layer. Sprinkle over the sugar, orange juice and zest, and gently mix together. Cover with foil and bake in the preheated oven for 30–45 minutes, until the rhubarb is just soft. Remove from the oven and set aside to cool completely before serving with the toasted muesli and Greek yogurt.

Store any leftover muesli and baked rhubarb in separate airtight containers or sterilized glass jars fitted with airtight lids. The muesli will keep at room temperature for up to 2 weeks and the rhubarb should be kept in the fridge for 3–5 days.

Savoury granola

Delicious for breakfast with thick Greek yogurt, mango, avocado and even a handful of chopped coriander/cilantro and a little bit of olive oil.

90 g/1 cup rolled oats

60 g/½ cup pistachios, shelled

60 g/½ cup walnuts, roughly quartered

60 g/7 tablespoons sunflower seeds

40 g/5 tablespoons sesame seeds

½ tablespoon fennel seeds

½ tablespoon coriander seeds

20 g/¾ oz. cacao nibs

½ teaspoon cayenne pepper

1 teaspoon sea salt flakes

2 rosemary sprigs, leaves only, roughly chopped

1 tablespoon freshly grated lemon zest

4 tablespoons olive oil

1 tablespoons maple syrup

1 tablespoon soy sauce

1 large egg white, lightly beaten

SERVES 2–3

Preheat the oven to 180°C (360°F) Gas 4.

Combine the oats, nuts, seeds and cacao nibs in a large bowl. Sprinkle over the cayenne pepper, salt, rosemary and lemon zest and give it a good mix. Add the olive oil, maple syrup, soy sauce and mix thoroughly again.

Finally mix in the beaten egg white and combine. Spread the mixture in a thin layer on a non-stick baking sheet.

Bake for 20–25 minutes, stirring a couple of times, until just nicely golden brown. Keep a close eye on the mixture as the seeds can burn very quickly.

Allow the granola to cool and then serve with a good dollop of Greek yogurt. The granola will keep for two weeks in a sealed plastic container.

Blackberry & blueberry acai bowl

As a food, açai pulp from the tribal Amazon belt is often blended with the starchy root vegetable manioc and eaten as porridge. The taste is often described as reminiscent of wild berries and chocolate. The addition of it in powdered form in a smoothie and blended with fresh berries gives you a great start to the day.

200 ml/scant 1 cup coconut water

2 ripe bananas (if you have a Nutribullet, you could put them chopped into the freezer and add them straight from there for a creamier texture)

100 g/½ cup frozen blueberries

50 g/¼ cup frozen blackberries

1 tablespoon açai powder

1 tablespoon oats, gluten free if you wish, to make it a bit thicker and creamier (optional)

TO SERVE

100 g/¾ cup blueberries

50 g/⅓ cup blackberries

1 dragon fruit, cleaned and sliced

50 g/⅓ cup kiwiberries or 1 whole kiwi, cleaned and sliced

1 tablespoon slivered pistachios

a few sprigs of mint

SERVES 4 in small bowls

Blend the coconut water, bananas, frozen berries and açai powder together in a blender until smooth. Stand for a few minutes to thicken. Spoon into 4 small serving bowl. Arrange the fresh fruit, pistachios and mint on top and serve.

Maple & bacon pancakes

What’s not to like about the combination of pancakes, bacon and maple syrup?

125 g/1 cup plain/all-purpose flour, (spooned and levelled)

2 teaspoons caster/granulated sugar

1½ teaspoons baking powder

½ teaspoon bicarbonate of/baking soda

½ teaspoon salt

310 ml/1¼ cups buttermilk

2 tablespoons unsalted butter, melted

1 UK large, US extra large egg

10 rashers/slices streaky/fatty bacon

pure maple syrup, to serve (optional)

MAKES 10

Preheat the oven to 200°C (400°F) Gas 6. In a bowl, whisk together the flour, sugar, baking powder, bicarbonate of/baking soda and salt. In another bowl, whisk together the buttermilk, butter and egg. Mix the flour mixture into the buttermilk mixture until just combined, with small to medium lumps remaining.

In a large non-stick frying pan/skillet, fry the bacon until golden on both sides and just turning crisp. Drain the bacon on paper towels and set aside.

Make each bacon pancake by dropping a tablespoon of batter into the pan/skillet, top with a bacon rasher/slice, and cover with a further teaspoon of batter. Cook until some bubbles appear on top of the pancake and a few have burst, 1½–2 minutes. With a spatula, carefully flip the pancake and cook until golden. Repeat with all the bacon rashers/slices, cooking in batches if necessary and keeping the cooked pancakes warm in a low oven. Make more pancakes in the same way with any remaining batter, adding more oil to the pan if necessary. Serve with maple syrup if desired.

Sweet potato pancakes WITH CINNAMON & VANILLA

Sweet pancakes with a healthy twist, the perfect way to start the day.

300 g/10 oz. sweet potato, peeled and chopped

125 g/1 cup plain/all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

3−4 tablespoons caster/superfine sugar

1 tablespoon vanilla extract

125 ml/½ cup milk

1 egg, beaten

1 tablespoon butter, melted and slightly cooled

vegetable or groundnut oil, for frying

natural/plain yogurt, stewed apples and maple syrup, or vanilla ice cream, to serve

SERVES 4–6

Bring a pan of water to the boil and steam the sweet potatoes until tender, then drain and leave to cool. Meanwhile, sift the flour, baking powder and cinnamon into a large mixing bowl. Stir in the sugar. Add the vanilla extract to the milk and egg, along with the melted butter. Gradually add the wet ingredients to the dry, combining it all together with a fork. The batter can be made up to 24 hours in advance and stored in the fridge in a bowl, covered, if you like.

Before cooking, mash the sweet potatoes, then stir them through the batter until well combined. Melt a little oil in a non-stick frying pan/skillet over fairly high heat. Once hot, carefully add heaped tablespoons of the batter. Gently fry until golden brown on both sides, turning them with a spatula.

Serve stacked with yogurt, stewed apples and maple syrup.

Apple & blueberry waffles

Waffles are a great breakfast or brunch treat, and this recipe is a refreshing diversion from the usual flavour combinations associated with them. Do not add too much fat, sugar or egg to the waffle mixture, or they will go soft soon after cooking.

FOR THE WAFFLES

1 vanilla pod/bean

250 ml/1 cup milk

250 g/2 cups plain/all-purpose flour, sifted

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon ground cardamom (optional)

2 tablespoons sugar

200 g/13 tablespoons butter

250 ml/1 cup whipping cream

6 eggs, beaten

FOR THE TOPPING

1 large apple

150 g/generous 1 cup blueberries

½ a cinnamon stick

1 star anise

2 whole cloves

300 ml/1⅓ cups pomegranate, grape or cranberry juice

vanilla yogurt and fresh fruit, to serve

waffle iron (optional)

SERVES 12

To make the waffles, split the vanilla pod/bean in half lengthways, then put it in a small pan with the milk, heat gently and set aside for at least 30 minutes. In a bowl, mix all the dry ingredients together. Melt the butter in a small pan. Add the butter and infused milk (discard the pod/bean), with the cream and eggs, to the dry ingredients and whisk lightly until a batter consistency is formed. Leave the batter to rest for around 30 minutes, or overnight in the refrigerator if possible.

Meanwhile, make the topping. Remove the cores from the apples and slice them, keeping the skins on. Place them, along with the other topping ingredients, in a pan and cook until the apple and blueberries are soft, about 3–4 minutes. Remove the fruit with a slotted spoon and set aside. Boil the remaining juices for 10–15 minutes, until a syrup consistency is reached. Strain the syrup to remove the spices, then return it to the pan to cook gently for a further 2 minutes, with the fruit. You can then blend the mixture if you like, or keep the fruit whole.

Heat a waffle iron over medium heat. Spoon the mixture into the iron, just up to the top. Cook the waffle until it is a golden colour, then remove and cool on a wire rack until ready to serve. To serve, pour the fruit over the waffles, adding a blob of something creamy, such as vanilla yogurt, and a handful of fresh red fruit.

French toast WITH HONEY ROAST FIGS, ORANGE MASCARPONE & TOASTED ALMONDS

Nothing says ‘Saturday morning’ better than French toast. The orange mascarpone cuts perfectly through the thick, eggy brioche and you can flavour the figs with your favourite honey – rose, vanilla and ginger all work well.

125 ml/½ cup mascarpone

2 tablespoons single/light cream

½ teaspoon grated orange zest, plus extra to serve

1 tablespoon freshly squeezed orange juice

4 ripe figs, cut in half lengthways

clear honey, to drizzle

100 g/3½ oz. whole almonds

2 eggs

100 ml/½ cup milk

¼ teaspoon pure vanilla extract

1 tablespoons caster/granulated sugar

2–4 thick slices of brioche

unsalted butter, for frying

icing/confectioners’ sugar, for dusting

2 baking sheets, greased and lined with baking parchment

SERVES 2

Preheat the oven to 180°C (350°F) Gas 4.

Mix the mascarpone with the cream, orange zest and juice in a small mixing bowl. Cover and set aside or in the fridge until you are ready to serve.

Place the figs, cut-side up, on one of the prepared baking sheets. Drizzle with honey and roast in the preheated oven for 15–20 minutes until soft and caramelized. Remove from the oven and set aside until you are ready to serve.

Meanwhile, scatter the almonds on the other baking sheet and bake in the same oven for 8–10 minutes until lightly golden. Remove from the oven, cool completely then roughly chop.

To make the French toast, whisk together the eggs with the milk in a large mixing bowl. Add the vanilla and caster/granulated sugar, and whisk again. Transfer to a shallow dish and set aside.

Melt a little butter in a large frying pan/skillet set over a medium heat.

Dip each slice of brioche in the egg mixture one at a time. Let the slices soak up the egg mixture for a few seconds, then turn over to coat the other side.

Place the egg-soaked brioche slices in the hot pan and cook until golden on the bottom. Turn over and cook for a few minutes longer until each side is golden. Transfer to a clean baking sheet and put in the still-warm oven to keep warm while you cook the remaining slices. Cook the remaining toasts in the same way, adding a little more butter to the pan each time, if required.

To serve, cut the brioche in half diagonally. Overlap the triangles on the plate and top with the honey roast figs, orange mascarpone and toasted almonds. Sprinkle with a little extra orange zest and dust with icing/confectioners’ sugar.

Banana bread WITH RASPBERRY LABNE

Banana bread is absolutely delicious on its own or toasted with butter but if you want an indulgent start to the day, try it with this beautiful Raspberry Labne. Labne is a strained yogurt which has a consistency somewhere between cream cheese and yogurt. The longer you leave it, the firmer it becomes so play around with the consistency.

125 g/1 stick unsalted butter, softened

250 g/1¼ cups caster/granulated sugar