Fancy yourself the anti-Masterchef? Specialise in toast and nothing else? But heaps keen to get creative in that ‘room with the oven’? OVI Hydration – the hydration infusion with fruit juice, honey and antioxidants from green tea – are here to help #infuseyoursummer, starting with a lesson in turning basic ingredients into a bloody good feed with their ~cooking masterclass~ (enter below). Get amongst it by throwing OVI a ‘like’ on Facebook, and a follow on Instagram.
Summer is for parties.
But parties where the “bring a dish” rule is invoked are actually the most stressful thing when you can’t cook for shit and all your mates are modern day Zumbo or Oliver .
While fairy bread has served you well in the past, the jig is up. At at some point this summer you may want to assert your adulthood and show your parents / mates /significant other how well you can whip whip; that you’re no one-trick pony in that ‘room with the oven’.
We asked ex Masterchef winner and prolific cooker of delicious things, Andy Allen for *options*. We requested recipes to showcase our most basic of cooking skills with the following criteria:
1. That they be srsly simple dishes with easy to source ingredients
2. That they be instagram-worthy and summer-inspired
3 They they be quick to make because ain’t nobody got time.
He came back to us with these.
EXHIBIT A – ROASTED SWEET POTATO AND CHORIZO SALAD
1 garlic clove, finely sliced
2 red onion, peeled and cut into six wedges
¼ cup of olive oil
1 large sweet potato
Salt and pepper to tast
1 chorizo sausage
Juice of 2 lemons
T cup of tasted pumpkin seeds
60g goats cheese
- Pre heat the oven to 180 C. In a small baking dish, place the garlic clove, onion wedges with a tablespoon of the olive oil and salt and pepper to taste. Roast in the oven for 2 minutes or until the onions have softened.
- Peel the sweet potato and slice lengthways and into “chip” slices. Line a separate baking tray with the strips of the sweet potato. Drizzle with 1 tablespoon of olive oil and salt and pepper. Place in the oven to roast for 15 minutes or until the potato is tender.
- Cut the chorizo sausage into slices and place in a cold frying pan, with 1 tablespoon of olive oil. Heat slowly until the heat reaches medium and fry for 5 minutes until the sausage is golden brown. Turn off the heat and allow the sausage to sit in the oil and infuse for 10 minutes. Remove the chorizo from the pan, strain and keep the oil to one side. Mix the reserved oil with the lemon juice and stir. Add salt and pepper to taste.
- Remove the sweet potato and onions from the oven. To serve make a bed of sweet potato on a plate, add the onions and chorizo and sprinkle with the pumpkin seeds and crumbled goats cheese. Drizzle the salad with the oil and lemon dressing.
EXHIBIT B – BBQ KING PRAWNS WITH JALAPEÑO MAYO
Green king prawns
1tsp smoked paprika
1tsp salt flakes
Cracked black pepper
1tbs olive oil
½ cup Japanese Mayo
½ cup green jalapeños in brine
2 tsp very finely diced french shallot
Zest of 1 lime
½ tsp lime juice
1.5tbs finely chopped coriander
1tsp salt flakes
Cracked black pepper
- Peel and divide the prawns leaving the tail on. Place the prawns in a mixing bowl and add the olive oil, smoked paprika, salt flakes and some cracked pepper, then set aside.
- For the jalapeño mayo, drain off the brine from the jalapeños and place them into a bar mix food processor and blitz until they are finely chopped.
Add the jalapeño to the Japanese mayo. Mix in the french shallot, lime zest and juice and the chopped coriander. Season the mayo with salt and pepper.
- Heat a BBQ to a high heat. Place the prawns on the grill for 1 minute on each side or until they are just cooked. This will depend on the size of your prawns.
Place the prawns onto your serving dish, season them with salt, spoon over some of the jalapeño mayo and scatter over some coriander leaves.
EXHIBIT C – ADOBO LAMB SKEWERS
- Portion the lamb back straps into a 2cm dice. Throw them into the bowl along with the smoked paprika, ground cumin and coriander, the chopped parsley, orange zest and juice and the salt and pepper. Add the olive oil and give the mixture a good mix, coating each piece of lamb in the spice mix.
- Leaving the lamb to marinate would be ideal but if there’s no time, thread the lamb onto metal skewers. BBQ the skewers over hot coals for two minutes on each side. Leave the lamb to rest for 3 minutes and then dig in!
Lead Image Via YouTube.