Food & Drink section.qxp_Layout 1 17/06/2021 13:33 Page 16
MENDIP TIMES
FOOD & DRINK
Cool food for summer weather
July is a month for sandwiches and salads and something icy and delicious. The nation’s favourite sandwich is, With JUNE apparently, prawn and MACFARLANE mayo, but I think we can do a little better! The perfume of a ripe cantaloupe melon is summer heaven and makes a wonderful partner in a chicken salad. The blackcurrant season is vanishingly short so stash some sorbet in the freezer for summer treats. BLACKCURRANT SORBET
A superior take on a prawn mayo sandwich
SPICY PRAWN COCKTAIL ROLL A soft roll, king prawns, pickled cucumber, spicy mayo and crisp lettuce. Perfect!
METHOD Toss the cucumber with the salt in a colander and leave for 15 minutes to drain. Pat dry. Mix vinegar, sugar and dill in a bowl, stir in cucumber, set aside. Mix ketchup, mayonnaise, tabasco and Worcestershire sauce in a medium bowl and stir in prawns. Halve rolls and butter both sides. Assemble layers of lettuce, cucumber and prawns and serve, or wrap in greaseproof paper for a picnic.
INGREDIENTS
(For four) 1 chicken 1 cantaloupe melon Large handful parsley 80 ml best olive oil 3 tbsp sherry vinegar
A blackcurrant treat – stash some in the freezer
INGREDIENTS
(For four) 375g blackcurrants 300ml water 225g white sugar 1 tbsp blackcurrant liqueur
This is a rich dessert ice, and a gorgeous colour! The liqueur is optional but helps to keep it from freezing hard.
METHOD Poach the blackcurrants gently in the water and sugar until just bursting. Pass through a fine sieve into a bowl. Discard seeds and residue. Allow to cool. Cover and refrigerate for several hours. Stir in liqueur if using. Churn in ice cream maker according to instructions or put in the freezer and beat every hour until smooth. Pack into a suitable container and freeze for 3-4 hours before serving.
PAGE 16 • MENDIP TIMES • JULY 2021
INGREDIENTS
(For two) ¼ large cucumber, thinly sliced 1 tsp sea salt 1 tbsp white wine vinegar 1 tbsp caster sugar Small handful dill leaves 2 tbsp tomato ketchup 4 tbsp mayonnaise 6 drops Tabasco 6 drops Worcestershire sauce 150g king prawns 2 soft rolls, or brioche Butter, softened Lettuce, shredded
WARM CHICKEN AND CANTALOUPE SALAD
Tender roast chicken and sweet juicy melon, a great summer combination. Sherry vinegar is less harsh than balsalmic.
METHOD Roast the chicken and rest until warm. Cut the melon in half and remove seeds. Slice into wedges and remove flesh from rind. Chop into big chunks and put into a large serving bowl. Tear the chicken into rough pieces, add to the melon. Chop the parsley finely and mix through. Make a vinaigrette with the oil and vinegar, taste for seasoning, pour over the salad and mix all together.
A great summer combination with this chicken and melon dish
