Market fresh

Gather some succulent, fresh-picked produce to create a bright and breezy summer lunch

 

Menu Avocado Mousse with Sweet Chilli Syrup  Crumbed Lamb Meatballs with Minted Yoghurt Fig, Beet & Mozzarella Salad Cracked Wheat Salad with Fennel, Oranges & Beans Spiced Poached Peaches with Coconut Wafers Chocolate Almond Torte

 

Make ahead:

 

Day before: Prepare chilli syrup. Make wheat salad. Prepare meatballs. Poach peaches and bake coconut wafers.

 

In the morning: Make avocado mousse. Bake chocolate torte. Marinate figs and beets. Organise mint, yoghurt and cucumber to serve with meatballs. Prepare cream for peaches.

 

Close to serving: Assemble fig and beet salad. Cook meatballs.

 

---

Avocado Mousse with Sweet Chilli Syrup

 

This isn’t a firmly set mousse – more a delightfully creamy spread. It’s superb with the sweet, spicy-hot syrup drizzled on top and served with crisp crostini or mini toasts.

 

2 avocados 1 lemon, juiced 2 tablespoons finely chopped flat-leaf parsley ½ red onion, finely diced ½ teaspoon each: salt, smoked paprika ½ cup each: mayonnaise, cream Chilli syrup: ½ cup each: sugar, water ¼ cup white wine vinegar 1 tomato, quartered 1 medium chilli, halved ½ teaspoon each: crushed garlic and ginger Few drops of fish sauce Parsley or basil leaves for garnish

Mousse: Place avocado flesh and lemon juice in a food processor and blend until smooth. Add parsley, red onion, salt, paprika and mayonnaise and pulse until combined. Refrigerate mixture until chilled (about 30 minutes) before adding the cream.

 

Whip cream to soft peaks and fold into avocado mixture. Spoon mousse into small serving glasses or dishes and chill for at least 1 hour before serving. (Mousse can be made up to 6-8 hours ahead; longer storage will cause it to discolour slightly.)

 

Chilli syrup: Place all ingredients in a small pot and simmer 20 minutes until reduced and syrupy. Strain through a sieve and discard solids. Cool and chill syrup. (Syrup will keep in the fridge for a few days.) Makes about ½ cup

 

Serve mousse garnished with parsley or basil leaves and a swirl of sweet chilli syrup. Accompany with crostini. Serves 8 as a starter

 

---

 
Crumbed Lamb Meatballs with Minted Yoghurt

 

These succulent meatballs can be made the night before, ready for frying or barbecuing at lunchtime. Yoghurt, mint and cucumber are served together on the side to create a fresh, cool sauce. 

 

1kg lamb mince 1 onion, finely diced 1 teaspoon crushed garlic 1 teaspoon each: ground cumin and coriander 1 egg, beaten ½ cup panko breadcrumbs 1 lemon, finely grated zest 1 tablespoon chopped parsley Oil for frying To serve: ½ cucumber, peeled into ribbons Greek-style yoghurt Fresh mint leaves

Combine lamb, onion, garlic, spices and beaten egg. Mix together well and form into golf ball-sized balls.

 

Combine panko breadcrumbs, lemon zest and parsley. Roll lamb balls in the flavoured crumbs then chill for at least 30 minutes.

 

Heat about 5mm oil in a frypan (using a deep pan will help prevent splatters) and cook lamb balls over medium heat 5-6 minutes, turning to colour evenly, until golden and cooked through. Drain on paper towels. Serve with cucumber ribbons, yoghurt and mint leaves on the side. Makes 30-36

 

---

Fig, Beet and Mozzarella Salad 

 

Try to find buffalo mozzarella for this stunning salad – it has a fabulous, tender texture and is best pulled apart, not cut.

 

¼ cup balsamic vinegar ¼ cup olive oil 2 tablespoons lemon juice 1 tablespoon palm sugar (or brown sugar) 2 medium beetroot, cooked and peeled (or 6 canned baby beets) 6 dried or fresh figs 2-3 handfuls rocket leaves 1-2 balls fresh buffalo mozzarella

Combine vinegar, oil, lemon juice and sugar in a bowl.

Slice beetroot into chunky wedges and halve figs. Add beetroot and figs to bowl and leave to marinate in dressing for at least half an hour.

Arrange marinated beetroot and figs with rocket on a serving plate and dot with pieces of pulled mozzarella. Drizzle some of the excess dressing over the top. Serves 4-6

---

1½ cups cracked wheat (coarse bulgur) 2 fennel bulbs 150g thin green beans, split lengthways 2 oranges 1 tablespoon each: chopped mint and flat-leaf parsley Dressing: ½ cup olive oil ¹⁄3 cup fresh orange juice 2 tablespoons liquid honey 1 tablespoon wholegrain mustard 1 tablespoon white balsamic or cider vinegar

Peaches: Place wine, water, sugar, cinnamon, cardamom and bay leaves in a large pot and bring to a simmer. Add peaches and gently simmer 8-10 minutes until just tender.

 

Remove pot from heat and stand 5 minutes. Lift out peaches with a slotted spoon and set aside in a covered dish.

 

Return pot to heat and simmer liquid until it has reduced slightly to a light syrup. Pour over peaches. Peaches will keep in the fridge for 2-3 days.

 

Wafers: Preheat oven to 170°C. Beat egg white to soft peaks. Fold in coconut and condensed milk.

Place tablespoonfuls of mixture on 2 lined baking trays (6 per tray to allow for spreading) and smooth into thin discs with the back of a spoon or dampened fingers. Bake 8-10 minutes until golden.

Wafers will become firmer as they cool. Store in an airtight container for 1-2 days. Makes 12

 

To serve: Fold lemon juice and icing sugar into thickened cream. Serve peaches at room temperature with the cream and crisp wafers. Serves 6

250g butter, softened 250g sugar 4 eggs, separated 200g dark chocolate, melted and cooled 1 teaspoon vanilla extract 140g (2 packets) ground almonds ½ cup dry breadcrumbs (from the supermarket) 1 granny smith apple (skin on), grated To serve: whipped cream and borage or floral honey

Preheat oven to 170°C. Grease and line a 24cm spring-form cake tin. Cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating well between each addition. Beat in chocolate and vanilla.

 

In another bowl and with clean beaters, beat egg whites to medium peaks. Fold into chocolate mixture alternately with almonds, breadcrumbs and grated apple.

 

Spoon batter into tin and smooth top. Bake 50-60 minutes until set and firm at the sides. To check if it’s done, insert a skewer into the middle; any mixture attached to the skewer should roll into a ball between your fingertips. Cool torte before cutting. Serve with whipped cream and a drizzle of honey. Serves 10

 

 

Story: Jo Wilcox Photographs: Tessa Chrisp Stylist: Jo Wilcox; Catherine Huckerby