Rob’s Summer Recipes

21 Jul 22

Summer is well underway, and we have been blessed with some great weather!

Our Development Chef, Rob Fairhurst, has shared with us a couple of his favourite Summer recipes, perfect for enjoying with family and friends outside in the sunshine!

Steak & Aubergine Salad

Here’s what you’ll need:

• 1 Aubergine, halved and cut into thin slices
• 1 Sirloin steak
• 50g Lettuce
• 50g Rocket
• 50g Feta cheese
• 2tbsp Flour
• 3 ½ tbsp Olive oil
• 1 Green chilli, roughly chopped
• ½ Lemon, juiced
• Handful of coriander
• Handful of mint

Recipe Method:

1. Dust the aubergine slices in the flour.
2. Heat 2tbsp of the olive oil in a large frying pan.
3. Once the pan is hot, add the aubergine and fry for a few minutes on each side, until soft. Set aside.
4. Turn the heat up slightly, season the steak with salt & pepper, then add to the pan and fry for 2 minutes on each side (longer if you prefer). Set aside to rest for 5 minutes, then slice.
5. Blitz the remaining olive oil in a blender, along with the chilli, lemon juice, coriander, mint and a splash of water.
6. Mix half of the dressing with the lettuce and rocket and tip onto a plate. Top with the aubergine and steak, then crumble over the feta cheese and drizzle over the remaining dressing.
7. Enjoy!

Top Tip:

If you don’t want the salad to have too much of a kick, de-seed the chilli by slicing in half and using a spoon to scoop out the seeds.

Tropical Tiramisu

 Here’s what you’ll need:

• 250g Mascarpone
• 300ml Double cream
• 160ml Coconut cream
• 70g Icing sugar
• 9tbsp Coconut rum (optional)
• 4 limes (3 limes zested, 2 limes juiced, 1 lime pared into curls)
• 150g Sponge fingers
• 2 Medium mangoes, peeled & sliced
• 50g Flaked coconut
• 300ml Mango juice

Recipe Method:

1. Beat together the mascarpone and double cream until it starts to thicken.
2. Add the coconut cream, icing sugar and 4tbsp coconut rum (if using) and continue to beat.
3. Once thick, fold through the lime zest.
4. Stir together 300ml mango juice, the juice of 2 limes and 5tbsp coconut rum (if using) and pour into a shallow bowl – this is your soaking liquid.
5. Get a medium rectangular dish. Dip half of the sponge fingers in the soaking liquid for about 10 seconds on each side, then place in a single layer in the dish. Drizzle over 3-4 tbsp of the soaking liquid.
6. Top with a layer of the mascarpone cream, then a layer of sliced mango (using about half of each).
7. Repeat steps 5 & 6 with the remaining soaking liquid, mascarpone cream and mango slices.
8. Chill for a minimum of 5 hours (overnight preferably).
9. Before serving, sprinkle over the flaked coconut and lime zest curls.
10. Enjoy!

Top Tip:

To make lime zest curls, peel the lime using a peeler, then finely slice into strips – they will curl after a few minutes.