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Summer Recipes

31 December 2012
Peach Wine Cooler

Peach Wine Cooler

Sweet Chilli Lamb Chops

Sweet Chilli Lamb Chops

Banana Splits

Banana Splits

There is no time like summer for festive food, mix a delicious cocktail, fire-up the braai and of course relax after a long year and indulge in delectable desserts.

Peach Wine Cooler

A fresh peach infused wine cooler for warm summer days created by Ken Burris on http://www.delish.com/recipefinder/peach-wine-cooler-recipe-6905

Ingredients

3 cup(s) sparkling or soda water
1 cup(s) peach juice
1 cup(s) dry white wine
2 tablespoon(s) honey
4 slice(s) fresh peach

Method

Combine the sparkling water and peach juice in a serving jug add the wine and honey and stir until the honey is dissolved. Divide among 4 ice-filled glasses. Garnish with peach slices.

 

Sweet Chilli Lamb Chops

With warm weather comes outside cooking and what better than a proudly South African braai! Spice up your braai with avid Durban braaier Amith Gosai's recipe on http://braai.com/

Ingredients

Any cut Lamb chops (4)
3 green chili's
1 clove garlic
Fresh ginger
1/2 tsp salt
1/2 tsp black pepper
2 tsp brown sugar
1 tsp turmeric powder
1tsp lemon juice
1tsp Worcester Sauce
2 tbsp olive oil
2 tbsp bbq sauce (any variety)

Method

Mince the chili's, garlic and ginger then mix together in a big mixing bowl. Add the salt, turmeric powder, brown sugar and black pepper. Mix well and add the oil to form a paste. Add the bbq sauce, lemon juice and Worcester Sauce. When you have your marinade, rub it onto each chop making sure you coat them well. Allow to marinate in the fridge for an hour after which it's ready to go on the hot braai.

 

Banana Splits

Use fruits for your summer desserts and add a little decadence. The Banana Split originated in Pennsylvania in 1904 and still remains one of the easiest and most delicious desserts. Try this recipe from Chef Shiho Yoshikawa on http://www.foodandwine.com/

Ingredients:

3 tablespoons sugar
1 cup sliced almonds
Salt
1/4 cup unsweetened cocoa powder
1/4 cup light brown sugar
1 tablespoon light corn syrup
1 cup heavy cream
3/4 cup bittersweet chocolate chips
1 tablespoon unsalted butter
1/2 teaspoon pure vanilla extract
2 pints each of vanilla and chocolate ice cream
8 small bananas, split
Whipped cream, for serving

Method:

  1. Preheat the oven to 325° and line a baking sheet with parchment paper. In a medium skillet, combine 1 tablespoon of the sugar with 1 tablespoon of water and cook just until the sugar is dissolved. Add the almonds and toss to coat. Spread the almonds on the prepared sheet and bake for 10 minutes, until tacky and just beginning to brown. Sprinkle with salt, stir and bake for about 10 minutes longer, stirring once or twice, until golden. Let it cool completely.
  2. Meanwhile, in a medium saucepan, combine the remaining 2 tablespoons of sugar with the cocoa powder, brown sugar and a pinch of salt. Add the corn syrup and the cream and whisk until smooth. Bring to a boil over high heat for 30 seconds. Remove from the heat and whisk in the chocolate chips and butter until melted. Stir in the vanilla.
  3. Scoop vanilla and chocolate ice cream into banana boats and lay the halved bananas alongside. Top with hot fudge sauce, whipped cream and candied almonds and serve right away.

The fudge sauce and candied almonds can be made 1 week ahead. Re-warm the sauce before serving.

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