Summer entertaining with Kate
In light of the festive season, C+G have collaborated with successful business owner of Katering at Home, talented Kate White.
Kate has curated two of her favourite recipies for the summer.
Spatchcock and Puy Lentil Salad
It is best to stuff the birds with a sprig of rosemary wedge of lemon clove of garlic. Cover in olive oil salt and pepper.
Place in oven 180 for 35-40 minutes until golden brown and serve with bbq lemon.
1 cup of cooked puy lentil
½ cup cooked barley
1 red onion diced
½ cup edamame
Nasturian leaves for garnish
Chopped Dill mint parsleys to taste
¼ cup Pistachio kernels
Sprinkle with dollops of Goats cheese after dressing the salad
Miso Salmon with soba noodles
Whisk together and pour over salmon fillets. Cook in oven at 180 for 8-10 mins.
Blow torch the top to give charred effect and flavour.
4 x 180-200g of salmon
Mix marinade of:
240g chickpea shiro miso
20g Mirin or honey
20g rice vinegar
50g white soy
