What’s on your menu this Summer?

What’s on your menu this Summer?

A family fav in our house over summer is to throw together a salad or two and enjoy one of Frederick’s quiches.

Two quiches we enjoy the most are:

  • Roast pumpkin, blue cheese, pine nut and sage
  • Caramelised onion, smoked ham hock & cheddar

Here’s one of Frederick’s salad recipes that he teaches in his Moroccan Class and a perfect summer dinner accompaniment;

Moroccan Beetroot Salad

You need:

  • 1 kg fresh beetroot (washed and either roasted or boiled until tender)
  • 500 mls plain yoghurt
  • 4 tsp ground coriander
  • 1 cup fresh coriander chopped very finely
  • Salt and pepper to taste

Method

  1. Dry roast the coriander if using dried coriander seed, grind very fine in a mortar and pestle
  2. Dice roasted or boiled beetroot in to small cubes
  3. Mix all the ingredients together
  4. Place in fridge and remove 15 minutes before serving


Executive Chef – Frederick Kirby


Frederick’s quiches often feature in our ready to heat at home/gourmet provisions range at Wholly Local, 9 South Coast Hwy Denmark (next door to Raven’s)