Summer Recipes

If we experience a summer like we did in 2018, evenings and weekends will be mostly spent basking in the sunshine and enjoying the light, warm nights. With this, what is better than eating ‘al fresco’ or inviting friends and family over for a get together and food?

With so many people turning to vegetarian and vegan food, throwing another burger on the barbie may not be the best choice if you want to please everyone. We here at Blue Stream Academy have been looking at alternative dishes to suit all taste buds! Hope you enjoy.

Vegan Pulled Jackfruit Rolls

Prep: 15min

Cook: 2hr 15min

Ready in: 2hr 30min

Serves: 6

1. Preheat your oven to 350ºF (180ºC).

2. Oil a large knife and cut450g jackfruit (fresh or canned) in half. If using fresh jackfruit, line your work surface with plastic wrap. Carefully remove the core of the jackfruit by cutting into it at an angle. Pull each fruit segment out and remove its seeds and outer coating. Rinse the fruit thoroughly then dry.

3. Heat2tbsp of olive oil over medium heat in a large pan. Add 1 sliced medium onion and 3 minced cloves of garlic and cook until soft.

4. Add the jackfruit, 2tsp salt, 1tsp pepper, 1tsp cumin, 1tsp chili powder, 1tsp paprika, ½tsp cayenne pepper and 1tsp of vegan Worcestershire sauce, stir to coat evenly. Add 450ml of vegetable stockand bring to a simmer. Reduce the heat, cover and simmer for 45 minutes, until the liquid is mostly absorbed and the fruit has broken down.

5. Spread the jackfruit on a prepared baking sheet. Bake for 75 minutes, until the liquid has baked out and the jackfruit has a deeper brown colour.

6. Pour120g of vegan barbecue sauce over the jackfruit. Mix and return to the oven for 15 minutes.

7. Serve warm on vegan buns with vegan coleslaw. Enjoy!

Classic Guacamole

Prep: 10min

Serves: 8

1. Peel ½ a small red onion and de-seed one chilli, then roughly chop it all on a large board. De-stone 3 ripe avocados and scoop the flesh onto the board. Start chopping it all together until fine and well combined.

2. Pick out most of the bunch of coriander leaves, roughly chop and add 6 cherry tomatoes, then continue chopping it all together. Add the juice from 1 lime and 1tbsp of oil, then season to taste with sea salt, black pepper and more lime juice, if needed. De-seed, finely chop and scatter over a chilli if you like more of a kick. Garnish with the coriander leaves, then serve.

Vegetable Kebabs with Halloumi

Prep: 5min

Cook: 15min

Ready in: 20min

Serves: 6

Vegetable Kebabs with Halloumi

1. Put 6 wooden skewers into a tray of cold water to soak – this will stop them from burning. On a chopping board, cut 120g of halloumi into 2cm cubes, then add to a large mixing bowl.

2. Carefully cut 1 yellow pepper in half from top to bottom, then trim away the stalk, seeds and any white pith (you can use teaspoon to do this), then slice into 2cm pieces and add to the bowl.

3. Cut 1 courgette in half lengthways, then cut into half-moon slices, roughly ½cm thick, then add to the bowl along with 140g of cherry tomatoes.

4. Put ½ bunch of mint leaves onto a board and finely chop them, discarding the stalks. Carefully de-seed and finely chop 1/2 chilli, if using. Finely grate the zest of 1 lemon onto a board, then add to the bowl along with the mint leaves, chilli and add 2tbsp of olive oil. Season with a pinch of pepper, then mix well to coat.

5. Preheat the grill to high. Lightly grease a baking tray with oil, then put aside. Thread and divide the halloumi cubes, cherry tomatoes, pepper and courgette pieces between the skewers. Place onto the greased tray and cook under the grill for 10 to 12 mins, or until the cheese is golden and the veg is soft, turning halfway through.

6. Serve with a fresh green salad and some flatbreads or pittas.

Lamb Kebabs

Prep: 10min

Cook: 35min

Ready in: 45min

Serves: 8

Lamb Kebabs

Why not add some chopped spring onions on the side?

1. Blend 85g plain yogurt, 25g ginger, 5 garlic cloves, ½tsp red chilli powder, 1tbsp vegetable oil, 2tsp red wine vinegar, 1tsp garam masala and 1tsp ground cumin until smooth, and season with 1tsp salt and some black pepper. Add 900g boned leg of lamb, cut into 2cm cubes, mix well, cover and put in the fridge to marinate for as long as possible - overnight is best.

2. When ready to cook, soak 8 wooden skewers in water for 10 mins and heat a barbecue to medium-high, or heat your grill and line a baking tray with foil. Thread the lamb onto the skewers, about 4 pieces on each. Place on oiled racks of the barbecue and cook for 12-14 mins, turning often, or until charred in places and cooked right through. If you’re grilling the skewers, cook for 10-12 mins. .