Summer Food
The photographs in Summer Food that were used for the recipes made me want to cook more from the book. This is always a good sign to me, even though it is not an indication that all the recipes have been made and tested.
Chef Tjaart Walraven may trace his ancestral roots to the North Sea, but his heart is firmly set in Africa – it’s sun, beautiful scenery, warm hospitality and long summers. And it’s precisely those seductive, lazy summers that has prompted him to write a cookbook that celebrates our summer lifestyle. There is an emphasis on easy entertaining, interesting and tasty twists, as well as ideas for cooking outdoors.Accompanied by Tjaart’s charming background stories, gorgeous colour photography and packed with tips throughout, his recipes prove that enjoying summer on a plate has never been simpler. Anyone will be able to expand their cooking repertoire and impress both family and friends alike.
Chapters are divided into:
- Breakfasts
- Soups & Starters
- Mains
- Salads
- Bakes
- Desserts
- Basics
Recipes that caught my eye:
- continental poke breakfast bowl (p13)
- leek rösti (p19)
- herb gnocchi and mushroom consommé (p28)
- beef tataki (p35)
- ostrich carpaccio (p44)
- Thai fish curry (p56)
- baked chicken schnitzel (p60)
- summer chicken with olives and capers (p63)
- roast duck (p83)
- BBQ pulled pork sliders (p99)
- my ultimate beef Wellington (p115)
- harvey cheese straws (p147)
- pear and almond tart (p157)
- churros (p169)
My impressions:
Like me, Tjaart adds his garlic later in the cooking process to prevent it from burning. I thought the layout of the recipe book was perfect and I liked the fact that the recipes had tips and anecdotal stories. The tips were really good even though some of them should be common sense for an experienced cook / baker. But, I thought there was an overuse of the words my ultimate to describe the recipes. There are excellent instructions on how to fillet a round fish, debone a chicken and debone and then stuff a leg of lamb.
What I made:
I made the herb gnocchi and mushroom consommé for our Christmas lunch, as a starter. It was a super impressive recipe. However, the amount of gnocchi I made was enough for 4 meals for 4 people. When I share the recipe I shall reduce the amount of potatoes needed.
Publishing information:
Download some recipes from Summer Food :
-
Pork Chops with Spicy Tequila Sauce
-
Grilled Aubergine Salad with Yellow Capsicum Dressing
-
My Ultimate Summer Fruit Terrine
Disclosure: I was sent the book to review by Penguin Random House South Africa. I was not required to write a positive review. This post is in line with my blogging policy.
Inspiration published on Lavender and Lime January 22:
-
- 2018 – Pasteis De Natas
- 2017 – The Kept Woman
- 2015 – Overnight Sourdough Bread
- 2014 – The Kingfisher Restaurant
- 2013 – Stellenbosch Wine Festival Give Away
That gnocchi dish looks lovely! I would love a bowl of it tonight. I have never tried adding the garlic later. Is there a particular stage you do it at?
As soon as the onions are soft, so that the garlic does not burn 🙂
Tandy, thanks for introducing me to this young chef. I just visited his website and was quite impressed. I’d love to attend one of his Weber classes. Just looking at your herb gnocchi and mushroom consommé makes me want to run out and purchase the cookery book. I just checked and yes we can get the eBook version here.
I am sure his recipes will resonate with you 🙂
Hmmmm. Those gnocchi are pretty! I’ve never made them to serve in broth before, but I imagine they’re really great like that. I would love to see his chicken with olives and capers recipe!
I shall email you the recipe 🙂
I look forward to viewing your version of gnocchi and mushroom consomme recipe, it looks delightful and impressive.
Thank you Merryn 🙂
I love gnocci.. but always cooked it in a pan with little oil.. not imbibed in liquid..
This was a first for me as well 🙂