Hosting over the holiday season can be an overwhelming task, but what if, with a few staple recipes, it can be made simple?
On Weekend Sunrise, ‘Sultan of Spices’ Ian Hemphill showed us how to impress your guests with quick, easy, and mouthwatering summer dishes that simmer the stress during the holiday season.
WATCH ABOVE: Ian Hemphill’s Tomato and Rosemary Tart
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Watermelon, Haloumi and Mint Salad
Ingredients
- 400g ripe watermelon, seeds removed, cut into 3-inch triangles
- 1 tbsp white balsamic vinegar
- 250g haloumi cheese, cut into ¼ inch slices, then quartered
- 4 sprigs fresh mint, stemmed and leaves torn or roughly chopped
Method
- Arrange watermelon on a serving plate and drizzle with vinegar
- Heat a nonstick skillet over medium-high heat. Add halloumi and cook until golden and soft, about 2 to 3 minutes per side.
- Immediately place hot haloumi on top of watermelon and sprinkle with mint.
Tips
The shapes just serve as guidance for what looks nice; as long as the pieces are not too dissimilar in size, you can’t go wrong.
This dish is best served immediately to experience the contrast between the warm haloumi and chilled watermelon; however, it can also be enjoyed at room temperature.
Virgin Mojito
Ingredients
- 3 large juicy limes, cut into wedges
- 1 cup packed fresh mint leaves
- ½ cups granulated sugar
- 3 cups ice cubes
- 6 cups soda or sparkling water
- Extra mint springs and lime slices, for garnish
Method
- In a large bowl, combine lime, mint, and sugar
- Use a muddler or a wooden spoon to gently but thoroughly crush the ingredients, releasing the lime juice and mint oils and dissolving the sugar.
- Evenly distribute the lime mixture among six tall glasses. Divide ice among glasses and top with soda water.
- Serve each with extra mint and lime and a straw, if desired.
Tips
Transform these mocktails into cocktails by adding 270mL white rum at the end of step 2.
Tomato and Rosemary Tart
Makes 6 servings
Ingredients
Baking sheet, lined with parchment paper.
1 sheet puff pastry
105g Gruyere cheese, grated
3 large ripe red tomatoes, sliced
2 tbsp finely chopped fresh rosemary
Method
- Preheat oven to 180 degrees.
- Transfer puff pastry sheet to the prepared baking sheet. Cut a 1cm strip from each pastry sheet edge.
- Create a raised border by placing each strip on an edge of the larger a raised border by placing each strip on an edge of the larger pastry sheet, trimming an excess pastry as needed.
- Sprinkle half the cheese and half the rosemary on the base of the tart, then arrange the tomatoes on top.
- Sprinkle remaining cheese and remaining rosemary on top of the tomatoes.
- Bake in preheated oven for 20 minutes or until pastry is golden and crisp. Cut into squares and serve.
Tips
The assembled tart can be covered and refrigerated for up to 2 hours before baking.
Use a variety of coloured heirloom tomatoes, if available.
Variation
Spready 2tbsp black olive tapenade on the pastry base at the start of step 2.
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