Light Bite Menu Inspired By Summer

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As keen foodies and aspiring cooks we’re excited for the annual return of The Good Food Show in Birmingham’s NEC. Taking place between 14th – 17th June 2018 it’s the biggest summer food festival to hit the Midlands and is always packed full of Pimms, picnics, seasonal produce and ideas for al fresco entertaining. The festival also welcomes the UK’s top chefs to cook recipes live on the numerous stages across the show, which always gets our inspiration flowing.

If you can’t make it to The Good Food Show don’t worry. We have some mouthwatering light bites recipes inspired by the show and the lovely weather, that you can easily make at home.

Follow our fresh summer recipes and create your own light bites 3 course meal, perfect for sharing with family and friends.

You will need:

  • Griddle pan
  • Chopping knives
  • Small bowls
  • Vegetable peeler
  • Wooden spoon
  • Tongs
  • Large salad bowl
  • Viners salad servers
  • Baking tray
  • Mason Cash mixing bowl
  • Fork
  • Rolling pin
  • Greaseproof Paper
  • Mason Cash Baker’s Authority Quiche Dish
  • Frying pan
  • Four Kilner jars (depending on how many you’re feeding)
  • Kilner Drink’s dispenser
  • Ice cubes

View our outdoor dining collection online now.

Starter With Viners – Grilled Halloumi & Nectarine Salad

Perfect for a warm summer’s afternoon, this salad brings together the fresh crunch of salad leaves and peppers with fruity nectarine and salty halloumi.

Ingredients (serves 4)

  • 225g halloumi
  • 1 tablespoon olive oil
  • Pinch salt & pepper
  • 1 courgette
  • 1 bag mixed salad
  • 1 nectarine
  • 1 red pepper
  • 150g asparagus

Method

  1. Place a griddle pan on a high heat.
  2. Cut the asparagus tips in half and cut the halloumi into 0.5cm slices.
  3. In a small bowl, mix the oil with the salt and pepper. Drop the asparagus tips in to the bowl and toss until the asparagus is evenly coated.
  4. Add the asparagus and the halloumi to the griddle pan, turning regularly, until the asparagus has softened and the halloumi turns golden (approximately 2-3 minutes)
  5. With a vegetable peeler, peel the courgette into long strips and place into the small bowl with your oil dressing. Stir to coat and then add the strips to the griddle pan. Griddle marks should appear in approximately 30-60 seconds.
  6. Remove the halloumi, asparagus and courgette strips from the griddle pan.
  7. Slice the red pepper into strips. Remove the stone from your nectarine then slice this too. Add both to a large bowl with your mixed salad leaves.
  8. Add the halloumi, asparagus and courgette to your salad bowl and toss all the ingredients together.

Top Top: Place your salad in the centre of the table with a pair of Viners Studio Salad Servers so your guests can help themselves.

Main Course With Mason Cash – Tomato, Spinach & Mozzarella Quiche

Perfect for serving hot or cold, quiche comes in many varieties and flavours and is particularly great as finger food at parties or picnics. Add as many fillings as you like to suit your taste buds!

Ingredients (serves 4)

  •  5 eggs
  • ½ pint whole milk
  • 60ml double cream
  • ¼ teaspoon basil
  • 45g baby spinach
  • 10 inch pastry base
  • 100g chopped mozzarella
  • 2 large tomatoes

Method

  1. Preheat the oven to 200°C/400°F.
  2. Prepare the tomatoes by slicing into ¼ inch thick slices and arrange onto a baking tray. Dress with olive oil, sprinkle with salt and pepper and add the basil on top. Put the tray in the oven and leave them to roast for around 10-12 minutes.
  3. In a mixing bowl beat the cream, eggs, milk, salt and pepper for 2 minutes until the eggs are light and fluffy.
  4. Roll out your pastry and line it in a greased oven proof dish, trimming off the excess pastry edges.
  5. Blind bake the pastry by lining the case with a greaseproof sheet and filling with baking beans. Bake for 15-20 minutes until browned.
  6. Lower the heat of the oven to 190°C/375°F. Lightly coat a frying pan with olive oil and add the spinach, stirring regularly until wilted.
  7. Remove the spinach from the pan and arrange within the pastry case along with the prepared tomatoes and the chopped mozzarella.
  8. Pour in the beaten eggs mixture and fill to the top without letting it spill over the edges. Bake for approximately 40-45 minutes until firm and browned.
  9. Let the quiche cool and rest, then serve with a light salad.

New Potato Salad

Fill out your salads or main dishes with a hearty potato salad. Filling but still light, and perfect to serve cold, it is a great accompanying dish for your light summer bites.

Ingredients

  • 500g charlotte potatoes
  • 3 spring onions
  • Salt and freshly ground black pepper

Dressing

  • ¼ tsp mustard powder
  • 150g fat free natural yogurt
  • 2 tsp cider vinegar
  • 2 tsp chopped fresh mint
  • 2 tsp chopped fresh chives

Method

  1. Put the potatoes in a saucepan of lightly salted water over a high heat. Bring to the boil then reduce the heat and simmer for 15 minutes or until the potatoes are tender. Drain and cool under cold running water, then drain again. Cut into bite-sized chunks.
  2. Meanwhile, put all the dressing ingredients and 1 tablespoon of water into a jam jar. Screw the lid on tightly and shake to mix well.

Put the potatoes in a serving dish and pour over the dressing. Add the spring onions, season to taste and mix well to serve.

Summer Salad Top Tips 

  • Experiment with fruits: Be adventurous and add a handful of berries or a diced apple to completely transform an otherwise ordinary bowl of leafy greens into something you can’t wait to dig into!
  • Pair your fruit filled salad with toasted nuts: This brings an interesting savoury flavour and also adds an extra crunch to make your salad more exciting for your taste buds.
  • Pour over a little lemon juice or pineapple juice: Transform basic leafy greens into an exciting bowl of flavour with a squeeze of citrus. The acid from the lemon will also keep your salad from wilting so it lasts that little bit longer!
  • Make sure to season well: Salt and pepper are great as a basic seasoning, but a few sprigs of mixed fresh herbs such as basil, flat-leaf parsley or mint can also completely change the taste of your salad!

Dessert With Kilner – Eton Mess

Eton Mess is a traditional English dessert consisting of strawberries (or raspberries in this case), broken meringue and whipped double cream. This one is perfect for nervous meringue makers – because the meringues are broken up, it doesn’t matter if they weep, crack or collapse! A fabulous, effortless and summer flavour filled dessert that looks amazing as a large centre piece, or smaller individual portions.

Ingredients (serves 4)

  • 3 meringue nests
  • 6oz raspberries
  • 300ml crème fraiche or whipped double cream

Feel free to add any other berries you love to make for an even fruitier dessert.

Method

  1. Divide the crème fraiche or whipped cream evenly among four mason jars.
  2. Top with a layer of raspberries.
  3. Break up the meringues and crumble over the top.
  4. Close the lids and secure the clips. Chill in the fridge until you are ready to serve.

Top Tip: Add small tags or labels and tie on with a ribbon for a unique finishing touch.

Drinks With Kilner – Orange Kick Punch

Perfect to keep you hydrated whilst entertaining your guests and basking in the glorious sunshine, this orange kick punch is a fabulous summer drink to make you feel as if you are at a festival! A lovely fresh alternative to heavy beer or wine, this punch is filled with flavour so you won’t feel like you’re missing out.

Ingredients (for 5 litres)

  • 2 litres orange juice
  • 2 litres ginger ale
  • 300g oranges
  • 1 pineapple (peeled and chopped into chunks)
  • 1kg bag of ice cubes

Ingredients (for 8 litres)

  • 5 litres orange juice
  • 5 litres ginger ale
  • 600g oranges
  • 2 pineapples (peeled and chopped into chunks)
  • 1kg bag of ice cubes

Method

  1. Slice the oranges, peel and chop the pineapple into chunks, and add to a punch bowl or drinks dispenser.
  2. Pour in the orange juice and ginger ale and stir.
  3. Add ice until your bowl or dispenser is full.
  4. Display out of direct sunlight, and enjoy at your leisure.

Top Tip: Make this recipe alcoholic by substituting the ginger ale for alcoholic ginger beer

If you have been lucky enough to bag yourselves tickets to The Good Food Show we hope you have a wonderful time and eat lots of delicious food made by the experts. Or if instead you are spending time with family and friends in the garden, going on a picnic or simply taking it easy in front of the TV, we hope you have a relaxing time and enjoy trying our light bite recipes.

View our outdoor dining collection online now >

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