Summer DaysLighter bites to munch or brunch

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Summer days

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LIGHTER BITES TO MUNCH OR BRUNCH

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Straddie

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AND TASTES FROM A R I TALES NANKISLAND IN THE SUNS T R & BE

ANGIE SIMMS & STUART QUINN

ACKNOWLEDGEMENT I do my best work when I have extraordinary people around me: those who inspire me with their talent and creativity, and are always helping me to aim higher. I couldn’t have done this without some of the very best people by my side. My first meeting with Lisa came with a warning from my then boss. In my book, anyone who comes with a warning is just my type. She is passionate, talented, hardworking and the best goddamn ideas woman I have ever had the pleasure of knowing. She is glorious: everything I was warned about, and so much more. Among so many other things she has done with us, Lisa edits our books. I have snuck this bit through without her seeing, but I just know she has the red pen out right now while looking at this. I could not have done this without her. -Angie

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Summer days LIGHTER BITES TO MUNCH OR BRUNCH

ANGIE SIMMS & STUART QUINN

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welcome How wonderful is summer? From dappled rays of sunshine to lazy days on the balcony with a book, it's a wonderfully languid time of year. And the food we embrace during the season reflects that, as our inhome menus tap into the rich bounty of ingredients on offer, from magnificent seafood fresh from the ocean to juicy fruit straight off the tree. It's a time of year tailor made for small bites, quick bites and light bites - food that is easy to prepare and even easier to enjoy. We hope you love indulging in these dishes as much as we enjoyed creating them.

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Honey Mustard Chicken Salad

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Honey Mustard Chicken Salad SERVES: 4

1 clove garlic, minced 75ml honey 3 tbsp wholegrain mustard 2 tbsp Dijon mustard 2 tbsp olive oil ¼ tsp salt 70ml plain Greek yoghurt 4 skinless and boneless chicken thighs 1 tsp rice bran oil 250g lettuce leaves, washed 300g sliced cherry tomatoes

In a non-stick pan over medium heat, fry garlic until aromatic, then remove from heat to cool. In a jar with a tight-fitting lid, combine garlic with honey, wholegrain mustard, Dijon mustard, oil, salt and yoghurt. Close lid and shake vigorously until marinade is well blended. In a shallow dish, pour half the marinade over the chicken and refrigerate for two hours. Reserve leftover marinade to use as a dressing. In the same non-stick pan (to save on washing) over medium heat, warm bran oil and sear chicken on each side until golden, crispy and cooked through. Set aside, allow to rest, then slice into strips. In a large salad bowl, combine chicken with lettuce, tomatoes, avocado, corn and onion. Drizzle with dressing, sprinkle with bacon and season with salt and pepper. Serve on its own, or as a side dish.

1 large avocado, pitted and sliced 1 corn cob, stripped ¼ red onion, sliced 40g cooked bacon, diced Salt and pepper, to taste

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Wasabi Prawn Cocktail

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WASABI Prawn Cocktail SERVES: 2

75ml mayonnaise Wasabi, to taste and serve 8 large whole prawns, cooked, peeled and deveined 100g savoy cabbage, shredded finely

In a medium bowl, thoroughly blend mayonnaise and wasabi, then add prawns and mix until fully coated. Chill in fridge for at least 30 minutes. Arrange half the cabbage in a dish (or martini glass if you feel nostalgic for the 1970s) and add half the ginger. Arrange half the prawns on top. Repeat in a matching dish. Serve chilled and garnished with radish and a tiny splodge of wasabi.

5g pickled ginger, grated Radish, sliced thinly, to serve

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Squid Ceviche

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Squid Ceviche SERVES: 6

6 freshly caught medium squid, cut into 1cm rings, tentacles optional but encouraged Juice from 4 limes Juice from 1 lemon

In a large bowl, combine squid, lime juice, lemon juice, tequila, salt and sugar. Cover and refrigerate for a minimum 3 hours (the citric acid in the lime juice will cook the squid). Keep chilled until ready to serve. Then stir chilli, coriander, radish, cucumber, onion, capsicum and tomatoes through squid. Serve with tortilla chips.

50ml tequila ¼ tsp salt 1 tsp sugar ½ bird's eye chilli, deseeded and diced finely 30g coriander, chopped 1 radish, sliced very thinly ½ Lebanese cucumber, diced 1 small red onion, diced finely ½ red capsicum, diced 10 cherry tomatoes, halved Tortilla chips, to serve

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Simple Prawn & Mango Summer Salad

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Simple prawn & mango summer salad SERVES: 8

3 mangoes, diced 1 red chilli, deseeded and diced finely 3 tbsp mayonnaise 2kg whole prawns, cooked and peeled

In a small bowl, combine mangoes and chilli. In another small bowl, add mayonnaise to prawns, along with lime juice and salt and pepper. Portion rocket and red onion evenly on plates. Top with mangoes and then prawn mixture. Garnish with chives and serve.

Juice from 1 lime Salt and pepper, to taste 400g rocket 1 small red onion, sliced and then crushed by the flat side of a knife Chives, to garnish

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Pipi Fritters

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Pipi fritters MAKES: 12

500g pipi meat, cooked and chopped finely 1 red onion, diced finely 1 clove garlic, minced 1 tbsp bird’s eye chilli, deseeded and chopped finely 1 tbsp sweet chilli sauce

In a large bowl, thoroughly combine pipi meat, onion, garlic, chilli, sweet chilli sauce, herbs, eggs, flour, salt and pepper. Heat butter in a large frypan. Drop heaped tablespoons of mixture into pan, gently press with a spatula to flatten and cook for about 4 minutes each side, or until well browned. Keep cooked ones in a warm oven until the rest are done. Don’t turn fritters too early or you may break them. To serve, add a little juice squeezed straight from the lime.

50g soft green herbs (flat-leaf parsley, coriander, basil or anything else in the garden), chopped finely 2 small eggs, beaten 3 tbsp flour Salt and pepper, to taste Butter, for frying Fresh lime, for juice

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Macadamia Dukkah Prawns

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Macadamia dukkah prawns MAKES: A PLATTER

225ml plain Greek-style yoghurt 100g mint leaves, chopped finely 1 tbsp lemon juice 100g macadamia dukkah 1kg whole green prawns, peeled and deveined, with tails intact 1 egg, beaten

In a medium-sized bowl, thoroughly combine yoghurt, mint and lemon juice. Set aside. Pour dukkah onto a large plate, reserving 2 tbsp. Holding on to tails, draw each prawn through the egg and then dukkah. Add oil to a large saucepan over high heat, ensuring it is hot before you start shallow frying prawns in batches of 10. Gently turn prawns once after 20 seconds and finish cooking on the other side, which should take less than 15 seconds. Remove from pan and set on a paper towel to drain excess oil. Place on a serving platter, sprinkle with reserved dukkah and serve with yoghurt and lemon wedges.

½cm rice bran oil, for shallow frying Lemon wedges, to serve

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Rustic Potato SUMMER DAYS Salad -

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Rustic potato salad SERVES: A BOWL'S WORTH

1kg small potatoes 1 tbsp olive oil Salt and pepper, to taste Juice from 1 lemon Aioli 50g dill, chopped, with a little extra for garnish 1 red onion, diced 1 cup peas, cooked 4 rashers bacon, cooked and diced

Pre-heat oven to 180C. Place whole potatoes in a large pot of boiling water for 8-10 minutes, until par boiled. Strain potatoes and place on baking tray in one layer. Using the palm of your hand (or a potato masher if too hot), press down firmly on each potato until it splits. Pour oil evenly on top and season really well with salt and pepper. Put in oven for 30 minutes or until golden brown. Once cooked, remove and set aside to cool. Add lemon juice to aioli with chopped dill. Mix well. Place potatoes in a large salad dish, sprinkle onion, peas and bacon over the top. Drizzle aioli and top with eggs cut into quarters. Garnish with extra dill, or whatever is in the garden, and serve.

6 eggs, boiled

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Prawn SanDAYS Choy-Bau SUMMER

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Prawn san choy bau SERVES: 6

1 tbsp rice bran oil 2 cloves garlic, chopped finely 2cm piece of ginger, chopped finely 2 spring onions, chopped finely 1 tbsp sesame oil

Recipe by Leanore Gregory

In a large saucepan over hot heat, warm rice bran oil, garlic, ginger, spring onions and sesame oil. Cook, stirring, for 1 minute, then add prawns, water chestnuts, chilli and pepper. Stir well and cook for another minute. Add rice, bean sprouts, coriander, lime juice, soy sauce and oyster sauce, stir and transfer to a bowl. To serve, spoon 2 heaped spoonfuls of mixture into each lettuce cup and drizzle with Hoisin sauce.

1kg whole green prawns, peeled, deveined and chopped into small pieces 120g water chestnuts, drained and chopped 1 tbsp red chilli, chopped Pepper, to taste 200g white rice, cooked 50g bean sprouts 20g coriander, chopped Juice from 1 lime Soy sauce, to taste Oyster sauce, to taste 1 iceberg lettuce, leaves washed and separated into cups Hoisin sauce, to taste

EXPERT INSIGHT - Use ‘soft and broken’ prawns. These are ones that may have moulted (shed their shell) or are slightly damaged. They may not look perfect but their flavours are just as good and shouldn't go to waste.

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Prawn Caesar Salad SUMMER DAYSWraps -

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Prawn Caesar Salad Wraps SERVES: 4

4 tortillas 4 lettuce leaves, chopped 1 large tomato, sliced 50g parmesan, grated 2 anchovy fillets (in oil is best), chopped finely

Lay tortillas on a flat surface and evenly divide ingredients between them. Start with the lettuce, then tomato, followed by parmesan and anchovies. Add desired amount of Caesar dressing to each tortilla, then add bacon and prawns. Fold each tortilla's sides in and then wrap like a burrito. Cut each one in half and serve.

100g Caesar dressing 4 rashers bacon, cooked and chopped 12 whole large prawns, cooked, peeled and deveined

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Honey Teriyaki Tailor Salad

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Honey teriyaki tailor Salad SERVES: 4

1 tbsp sesame oil ½ tsp salt 100g kale, shredded 2 yellow capsicum, julienned 2 stalks celery, chopped finely 3 spring onions, chopped 150g cabbage, shredded 1 carrot, chopped finely 1 orange, supremed and chopped

Put oil, salt and kale into a plastic bag and massage well. This will soften kale and turn it bright green. Mix it in a large bowl with capsicum, celery, spring onions, cabbage, carrot and orange and set aside. In a large frypan over medium heat, warm marinade. Add tailor, two fillets at a time, skin side down, and cover with a lid. Reduce heat to low and allow fish to cook all the way through without turning. Remove tailor from heat and flake apart with a fork. Repeat with remaining fillets. Gently mix flaked fish through salad, spoon over sauces from the pan and serve with a sprinkle of sesame seeds.

120ml honey teriyaki marinade 4 fillets tailor 30g sesame seeds, toasted

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Squid Bruschetta

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Squid bruschetta MAKES: A LOAF OF BREAD’S WORTH

4 cloves garlic, 3 minced and 1 whole, skin removed (for rubbing on bread)

1 jalapeño, stemmed, seeded and minced

1 avocado, diced

50g coriander, chopped

Zest and juice from 1 lemon

1 small red onion, minced

1 loaf of your favourite rustic bread

Freshly ground black pepper

½ red capsicum, diced

100ml + 2 tbsp olive oil

1 grapefruit, supremed and diced

500g squid tubes and tentacles, cleaned

2 tbsp lime juice

In a small bowl, toss minced garlic, lemon zest and juice, pepper, 50ml oil and squid to combine. Place in fridge for 20-30 minutes to marinate. In a medium bowl, combine jalapeño, coriander, onion, capsicum, grapefruit, avocado, lime juice and 2 tbsp oil. Set aside. Heat grill to medium. Cut bread crosswise into 2½cm slices. Brush both sides lightly with 50ml oil and grill for 1-2 minutes each side, until toasted and lightly browned. Transfer to cutting board. Gently rub toast on one side with whole garlic and then discard clove. Place whole squid tubes, including tentacles, on grill for about 1-2 minutes per side, turning them once (squid will immediately shrink up.) Transfer to cutting board. Slice crosswise into 1cm rings, add to salad and toss to combine. Arrange bread on a platter and top each slice with a large spoonful of squid mixture. Serve immediately.

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Papaya Sabzi

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Papaya sabzi SERVES: 4

2 medium onions, chopped 1 clove garlic, chopped 2cm ginger ½ tsp cayenne pepper 1/8 tsp turmeric powder ½ tsp ground coriander, plus fresh coriander to garnish 2cm stick cinnamon 1 tbsp rice bran oil

In a mortar and pestle, pound onions, garlic, ginger, cayenne, turmeric, coriander and cinnamon into a paste. Set aside. In a large, heavy pan over medium heat, warm oil and cook cumin and fennel for 1 minute, until aromatic. Add paste, salt and water. Bring to boil. Add papaya and potato. Simmer, covered, for 10 minutes, and remove from heat. Remove 1/3 of sabzi mix, pulse with a hand blender, return to saucepan and stir through. Remove from heat and divide into 4 bowls. Serve as a side plate, or with rice and lentils, with a dollop of yoghurt and a sprinkle of coriander over the top.

½ tsp cumin seeds 1 tsp fennel seeds Salt, to taste 100ml water 1 ripe medium papaya, diced into 1cm cubes 1 large potato, roughly chopped and boiled Yoghurt, to taste

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kale coleslaw SERVES: 2 (WITH ENOUGH FOR LEFTOVERS)

40g kale leaves, chopped finely 1 medium carrot, grated 1 small Lebanese cucumber, sliced finely

Recipe by Paula Boosamra

In a large salad bowl, thoroughly combine kale, carrot, cucumber, cabbage, onion, beetroot and coriander. In a small separate bowl, combine vinegar, mayonnaise and orange juice. Pour this dressing over salad and toss well. Serve with avocado, coriander, salt and pepper. Will store refrigerated for up to three days.

100g red cabbage, sliced finely ½ red onion, sliced finely 1 medium beetroot, grated 40g chopped coriander, plus extra to garnish 2 tbsp white balsamic vinegar 2 tbsp Japanese mayonnaise Juice from 1 orange ½ avocado, chopped roughly Salt and pepper, to taste

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nts, redie g n i mix zen Just r a do e v o d s, and sprea yster o h s fre ne. e do you'r

Champagne tastes 1 tsp champagne vinegar ½ tsp spring onion, chopped finely ½ tsp lemon juice Pepper, to taste

Wasabi wow ½ tsp sour cream ½ tsp wasabi paste ½ tsp lemon juice

Although it’s difficult to go past a fresh oyster straight out of the ocean, these recipes from all over the world add a touch of variety when you’ve got more than a half or full dozen to share…

Kilpatrick MAKES: 1 DOZEN

1 tsp butter

20ml barbecue sauce

½ small onion, diced finely

1 tsp Tabasco sauce

3 rashers bacon, diced

1 dozen oysters

20ml Worcestershire sauce

Salt and pepper, to taste

20ml tomato sauce In a small saucepan over medium heat, melt butter and fry onion and bacon until lightly browned. Set aside to cool. In a small bowl, combine Worcestershire sauce, tomato sauce, barbecue sauce and Tabasco sauce. Add onions and bacon. Carefully place oysters on ovenproof dish, top with Kilpatrick mixture and sprinkle with salt and pepper. Grill under medium heat for 5-10 minutes, or until bacon on top becomes crispy. Serve immediately.

Flat-leaf parsley Salt and pepper, to taste

little bit of zest

chilli, lime and gin MAKES: 1 DOZEN

1 tsp horseradish ½ tsp Tabasco sauce ¼ tsp lemon zest

Cider SURPRISE ½ tsp apple, chopped finely ½ tsp spring onion, chopped finely ½ tsp apple cider vinegar

Juice from ½ a lime

½ tsp white sugar

½ tsp lime zest 15ml gin

¼ bird’s eye chilli, chopped finely

¼ tsp ginger, chopped finely

1 dozen oysters

½ tsp mirin In a small bowl, thoroughly mix lime juice, lime zest, gin, ginger, mirin, sugar and chilli. Use a teaspoon to drizzle equal amounts of the dressing over each oyster. Serve immediately or let marinade for an hour to increase the flavours.

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Green Papaya Salad

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Green papaya salad MAKES: A BOWL'S WORTH

2 tbsp rice vinegar 2 tbsp fish sauce 1 tbsp lime juice 2 tbsp palm sugar 120ml water

In a medium bowl add vinegar, fish sauce, lime juice, sugar, water, chillies and garlic. Whisk together until sugar has dissolved. Set dressing aside. In a large bowl, thoroughly combine papaya, prawns, mint, basil and coriander. Pour dressing over the top and mix through. Sprinkle with peanuts, shallots and chilli, and serve.

2 bird's eye chillies, sliced finely 1 clove garlic, minced 500g green papaya, grated 300g whole prawns, cooked, peeled, deveined and cut lengthways 15g mint 15g basil 15g coriander 1 tbsp peanuts, crushed 1 tbsp fried shallots 1 red chilli, chopped finely

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Chunky Guacamole

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CHUNKY guacamole SERVES: ENOUGH TO GO WITH A BOTTLE OF WINE

Flesh from 1 large ripe avocado, mashed with the back of a fork

In a medium bowl, thoroughly mix avocado, tomato, onion, garlic, lemon juice, salt and pepper, and Sriracha, if desired. Serve immediately with tortilla chips.

1 large tomato, chopped finely ½ red onion, chopped finely ¼ clove garlic Juice from ½ a lemon Salt and pepper, to taste ½ tbsp Sriracha (optional) Tortilla chips, to serve

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RECIPE INDEX C

Chuncky Guacamole . . . . . . . . . . . . . . . . . . . 35

G

Green Papaya Salad. . . . . . . . . . . . . . . . . . . . . 33

H

Honey Mustard Chicken Salad with Bacon and Avocado. . . . . . . . . . . . . . . . . . . . 7



Honey Teriyaki Tailor Salad. . . . . . . . . . . . . . 25

K

Kale Coleslaw. . . . . . . . . . . . . . . . . . . . . . . . . . 30

M

Macadamia Dukkah Prawns . . . . . . . . . . . 17

O Oysters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Cider Surprise Champagne Tastes Chilli, Lime & Gin Little Bit of Zest Kilpatrick Wasabi Wow

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P

Papaya Sabzi . . . . . . . . . . . . . . . . . . . . . . . . . . . 29



Pipi Fritters. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15



Prawn Caesar Salad Wraps. . . . . . . . . . . . . . . 23



Prawn San Choy Bau. . . . . . . . . . . . . . . . . . . . 21

R

Rustic Potato Salad. . . . . . . . . . . . . . . . . . . . . . 19

S

Simple Prawn & Mango Summer Salad. . . 13



Squid Bruschetta. . . . . . . . . . . . . . . . . . . . . . . . 27



Squid Ceviche. . . . . . . . . . . . . . . . . . . . . . . . . . 11

W Wasabi Prawn Cocktail. . . . . . . . . . . . . . . . . . . 9

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ENJOY THESE RECIPES FOR LIGHTER BITES? Check out more of our delicious creations in our lifestyle cookbook Eat, Drink and Be Straddie, which features sensational recipes and in-depth profiles of Stradbroke Island producers.

ANG & STU EXPLORE VISIT angandstu.com 37

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FIRE UP THE CAMPFIRE OR BARBIE

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NAKED FLAME

OCEAN FEAST FOR EVERY MEAL

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OTHER BOOKS BY ANG & STU

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ANGIE SIMMS & STUART QUINN

Eat, Drink & Be Straddie: Tales and Tastes from an Island in the Sun

Seafood & Eat It: Ocean Feast for Every Meal

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Straddie

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AND TASTES FROM A R I TALES NANKISLAND IN THE SUNS T R & BE

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Straddie

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AND TASTES FROM A R I TALES NANKISLAND IN THE SUNS T R & BE

ANGIE SIMMS & STUART QUINN

Naked Flame: Fire up the Campfire or Barbie

If you enjoyed this book, please share the love and leave us a five star review, we would really appreciate it

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Copyright c 2020 by Angie Simms and Stuart Quinn Content director: Angie Simms Photographic director: Stuart Quinn Recipe consultant: Tammy Croasdale Editorial director: Lisa Chant Design director: Nicole Fraser All rights reserved. No part of this book may be reproduced in any form without the express permission of the publisher. No part of this publication may be reproduced, stores in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the written permission of the publisher. The moral rights of the author have been asserted. Published by Ang & Stu Explore angandstu.com stradbrokeislandphotography.com

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