RECIPE | A few delicious ideas for a perfect summer meal.

 

Melon with Grilled Halloom, Arugala, Radish & Pistachio 

Melons brings the sweetness, and arugula and radishes give this salad a peppery bite. Mild-tasting halloom cheese maintains its shape and resists melting while grilling, making it a perfect summer salad cheese.

Serves: 6
Prep time: 15 minutes
Cook time: 5 minutes

INGREDIENTS 

  • Half melon, halved, peeled, seeded and thinly sliced
  • 1 pkg (250 g) PC® Halloom Semi-Soft Unripened Cheese, cut crosswise in 8 slices
  • 3 Tbsp (45 mL) extra virgin olive oil
  • 1/2 tsp (2 mL) freshly ground black pepper
  • 1 Tbsp (15 mL) fresh lemon juice
  • 2 cups (500 mL) loosely packed baby arugula
  • 2 medium radishes, thinly sliced
  • 2 Tbsp (25 mL) chopped roasted pistachios

DIRECTIONS

  1. Preheat barbecue to medium heat; grease grill. Arrange melon slices on a serving platter; set aside.
  2. Toss cheese with 1 Tbsp (15 mL) of the olive oil and the pepper. Grill 2 to 3 minutes, turning once halfway, or until lightly charred and softened.
  3. Whisk together remaining 2 Tbsp (25 mL) olive oil and lemon juice. Combine arugula and radishes in large bowl; toss together with half of the dressing.
  4. Arrange grilled cheese on top of melon. Scatter salad on top; sprinkle with pistachios and drizzle remaining dressing around platter.

Grilled Pico de Gallo Shrimp

Serves: 6
Prep time: 10 minutes
Cook time: 5 minutes
Marinate Time: 20 minutes

INGREDIENTS 

  • 1 pkg (400 g) PC® Raw Zipperback Black Tiger Shrimp – Gigantico 16-20 Count, thawed
  • 1 Tbsp (15 mL) PC® 100% Pure Safflower Oil
  • 1/2 Tsp (2 mL) ground coriander
  • 1/2 Tsp (2 mL) ground cumin
  • 1/2 cup (125 mL) PC® Pico de Gallo Mild Salsa

DIRECTIONS

  1. Peel shrimp, leaving tails on. Toss shrimp, oil, cumin, coriander and 1/4 cup (50 mL) of the pico de gallo in bowl, stirring until coated. Cover and chill for 20 minutes.
  2. Preheat barbecue to medium-high.
  3. Place shrimp on grill; cook 3 to 4 minutes per side or until golden-pink and cooked through. Place in clean serving bowl; toss with remaining pico de gallo. If desired, garnish with lime wedges and coriander sprigs. Serve hot.

Thai Mango Salad

This Thai take-out favourite is easily made at home. Don’t worry about how ripe the mangoes are, it is equally delicious made with green (unripe) mangoes; in fact, it is easier to cut an under ripe mango although it is more tart.

Serves: 5
Prep time: 20 minutes
Difficulty Level: Intermediate

INGREDIENTS 

  • 1small clove garlic, minced
  • Half red finger chili, sliced in thin rounds (with seeds)
  • 1 Tsp (5 mL) granulated sugar
  • 3 Tbsp (45 mL) fresh lime juice
  • 4 Tsp (20 mL) fish sauce
  • 1 Tbsp (15 mL) PC® 100% Pure First-Pressed Canola Oil
  • 2 PC® Flavour Burst Kent Mango
  • 2 carrots, cut in thin matchsticks
  • 2 green onions, thinly sliced
  • Half sweet red pepper, cut in thin matchsticks
  • 1/3 cup (75 mL) lightly-packed cilantro leaves
  • 1/3 cup (75 mL) lightly-packed leaves PC® Fresh Mint
  • 1/3 cup (75 mL) PC® Dry Roasted Lightly Seasoned Peanuts, chopped

DIRECTIONS

  1. Stir together garlic, chili, sugar, lime juice, fish sauce and oil in large bowl until sugar is dissolved. Set aside.
  2. Peel mangoes with vegetable peeler. Cut flesh away from pits. Cut one mango into thin matchsticks and thinly slice the other.
  3. Add mangoes, carrots, onions, pepper, cilantro and mint to lime dressing in bowl; toss to combine. Transfer to platter; sprinkle with peanuts.

TIP: A mandolin is the best tool to achieve evenly julienned vegetables in the minimum time.


Creamy Coconut Mango Rice Pudding

Sweet and rich Kent mango combines with coconut to create an exotic flavoured rice pudding. Starchy and creamy, the sticky rice has the perfect texture.

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes

 

INGREDIENTS 

  • 1/2 cup (125 mL) PC® Premium Medium Grain Sticky Rice
  • 1/2 cup (125 mL) granulated sugar
  • Pinch salt
  • 2 cups (500 mL) 2% milk
  • 1 can (400 mL) coconut milk
  • Half PC® black label Madagascar Bourbon Vanilla Bean
  • 2 large egg yolks
  • 1/2 cup (125 mL) 2% milk
  • 1/4 cup (50 mL) unsweetened desiccated coconut
  • 1 PC® Flavour Burst Kent Mango

DIRECTIONS

  1. Heat rice, sugar, salt, 2 cups (500 mL) milk and the coconut milk in saucepan over medium heat. Cut vanilla bean in half lengthwise and scrape seeds out; add seeds and pod to saucepan. Bring to a boil, stirring occasionally. Reduce heat to low; cover and simmer 25 minutes, stirring frequently, or until rice is tender and mixture is thickened.
  2. Stir together yolks and 1/2 cup (125 mL) milk in bowl. Stir in half of rice pudding, then stir mixture back into saucepan. Cook 2 minutes, stirring. Scrape mixture into bowl; place piece of plastic wrap directly on surface of pudding. Place bowl in larger bowl filled with ice and water; let cool 15 minutes.
  3. Meanwhile, toast coconut in small frying pan over medium-low heat, stirring until golden and fragrant, about 4 minutes. Let cool.
  4. Transfer rice pudding to refrigerator; chill for 90 minutes or until cold.
  5. Discard vanilla pod. Divide pudding among six dessert bowls. Peel and dice mango; sprinkle mango and coconut over pudding and serve.

TIP: Wrap other half of vanilla bean tightly in foil and refrigerate. Or, you can pop it into your sugar canister to create vanilla-scented sugar.

 

Recipes provided by Presidents Choice.

 

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