Simon Gault's Summer Recipes (5)
- 1 Size 11 Chicken, cut in half
- 1 tbsp oil
- Zest of 1 lemon
- Season with black pepper
- 2 tbsp Simon Gault Home Cuisine Italian seasoning
In a mixing bowl combine chicken, olive oil, lemon zest, black pepper and Simon Gault Home Cuisine Italian seasoning, making sure the chicken is well coated with the seasoning. Heat the BBQ to a medium heat. Lightly brush the grill with oil. Place the chicken onto the grill skin side down.
Cook for 4 to 5 minutes to give the skin char marks then turn the chicken over so that its skin side up. Cover the grill and cook for 35 minutes or until the chicken has an internal temperature of 74°C. Take the chicken of the grill and allow to rest for 10 minutes before serving.
- 5 courgettes top and tailed, cut into long thin strips
- 1-2 tbsp olive oil
- 2 tbsp Simon Gault Home Cuisine Kiwi Seasoning
- 1 tbsp fresh mint, finely chopped
- 1 tbsp Prelibato white balsamic vinegar
- Drizzle of extra Virgin olive oil
Place the courgettes, olive oil and Simon Gault Home Cuisine kiwi seasoning in a bowl, mix until the courgettes are well coated in olive oil. Heat a griddle pan or the BBQ grill until hot and cook for about 30 seconds per side or until the courgettes are just tender, remove from the BBQ and drain on a paper towel.
In a mixing bowl combine the cooked courgette, chopped mint and Prelibato white balsamic and drizzle with olive oil. Transfer to a serving bowl and garnish with fresh mint and lemon zest.
- 1 cup milk, plus more as needed
- 1 cup Simon Gault Home Cuisine chicken stock
- 3 tbsp Butter
- 1 tbsp Simon Gault Home Cuisine Italian Seasoning
- 1 cups Polenta
- 1/3 cup Marscapone
- 1/3 cup parmesan, grated
In a large saucepan, bring the milk, Simon Gault Home Cuisine chicken stock and butter to the boil. Add Simon Gault Home Cuisine Italian seasoning and whisk in the polenta. Add the mascarpone and parmesan cheeses and simmer for 10 minutes partially covered and stirring every 5 minutes or until the polenta is thick, smooth and creamy.
Check the seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.
To serve place the chicken pieces on top of the cheesy polenta with the courgette salad accompanying alongside.
This is a really refreshing cold soup. It’s an easy quick dish that can last in the fridge for a couple of days. Great for that last minute lunch and to give you that ‘superfood’ boost. You can substitute the curly kale for 1/4 of a bunch of coriander instead.
- 3 Cucumbers, Peeled and Deseeded
- 1 Spring Onion, Roughly Chopped
- 1 Garlic Clove, Roughly Chopped
- 3 Curly Kale Leaves
- 1/2 Cup of Hot Water
- 1 Tbsp of Simon Gault Home Cuisine Vegetable Stock
- 1/4 Bunch of Coriander
- 2 Pinches of Cumin
- 1 1/2 Tsp Salt
- ¾ Cup Greek Yoghurt
- 10 Drops Of Jalapeño Tabasco
- 2 Tbsp Greek Yoghurt, for Garnish
- 1 Tbsp Extra Virgin Olive Oil
Roughly chop the cucumber, spring onion and garlic and place into a blender along with the curly kale. Mix the hot water and Simon Gault Home Cuisine vegetable stock concentrate together and add to the blender and blend. Add coriander, cumin, salt, Greek yoghurt and jalapeño Tabasco. Blend for four minutes or until silky smooth. Pour into a jug and refrigerate for an over an hour or until ready to serve.
Divide the soup between bowls and garnish the top of the soup with a teaspoon of Greek yoghurt, a drizzle of extra virgin olive oil and a grind of black pepper.
Moroccan coconut dressing
- 1 cup coconut cream (Kara)
- 3 tbsp Simon Gault Home Cuisine Moroccan seasoning
- 1 tbsp fish sauce
- 1/4 tsp fresh chilli, chopped
- 1 1/2 tbsp fresh lime juice
- Zest of 1/2 orange
Combine all ingredients together in a bowl. Refrigerate until ready to serve with your slaw or simply have as a tasty dip.
- 12 prawn cutlets
- 3 tbsp Simon Gault Home Cuisine Moroccan seasoning
- 1 tbsp olive oil.
Preheat your BBQ or frypan to medium high heat. In a bowl place the prawn cutlets and Simon Gault Home Cuisine Moroccan seasoning and mix well.
On a BBQ or heated frypan pour the olive oil. When the oil has come to a shimmer then place the prawns on top and cook for 90 seconds on each side. Remove from the heat and serve as is or add to your slaw and toss through.
- 3 tbsp goji berries
- 2 tbsp lime juice
- 3 cups white cabbage, finely sliced
- 1 cup red cabbage, finely sliced
Soak the goji berries in the lime juice for 20 minutes to soften.
Into a mixing bowl add the two cabbages. Remove the lime juice from your soaking goji berries then add to the cabbage. Add the cooked prawns, some Moroccan Coconut Dressing and mix well. Transfer to a serving bowl and serve.
- 1 1/3 cups self-raising flour
- 1 tsp baking soda, sifted
- 1 1⁄2 cups fine polenta
- 2 spring onions, finely sliced
- 3/4 cup of pitted green olives, finely chopped
- 1 red chilli, seeded and chopped or 2 pickled green chillies, chopped
- 1⁄2 red capsicum, finely diced
- 1 cup parmesan cheese, grated
- 1 tsp Murray River flake salt
- 1 cup (250ml) milk
- 2 eggs
- 1⁄2 cup (125ml) crèmefraîche
- 2 tbsp melted butter
- 1⁄2 tsp Tabasco jalapeño hot sauce
Preheat the oven to 185°C. Mix dry ingredients in a large bowl and add olives, capsicum, spring onions, chilli, grated cheese and add a pinch of Murray River flake salt.
In another bowl whisk the milk, eggs, crèmefraîche, melted butter and Tabasco jalapeño sauce. Carefully mix into the dry ingredients. Place the mixture in a greased or lined loaf tin or 20cm-square cake tin. Bake for 45 minutes or until the bread has risen and is firm to the touch. Cool slightly and serve warm buttered slices.
Simon’s Smashing Pumpkin Dip
- 2 cups pumpkin skin removed, chopped into 2cm cubes
- 2 tbsp olive oil
- 125g lite cream cheese
- 1 tbsp Simon Gault Home Cuisine Indian seasoning
- A pinch of Murray River flake salt
Preheat oven to 190°C. Place the pumpkin onto a roasting tray and drizzle the oil over it. Place into the oven and cook for approximately 15 minutes or until very soft.
Remove from the oven, place into a food processor then add the cream cheese, Simon Gault Home Cuisine Indian seasoning and a pinch of flake salt. Purée until smooth, check the flavour and if you want a stronger Indian flavor simply add more seasoning to your liking.
Moroccan Deluxe Nut Dukkah
- 100g Alison’s Pantry Deluxe Mixed Nuts (cashew, brazil, pecan, almond)
- 1 tbsp white sesame seeds
- 2 tbsp Simon Gault Home Cuisine Moroccan seasoning
Dry roast the nuts and sesame seeds in the oven at 180°C for 5 minutes. (If you’re in a rush the dukkah will still taste great without roasting the nuts.) Allow to cool a bit then transfer to a food processor and blend with the Simon Gault Home Cuisine Moroccan seasoning to a chunky crumb. Serve with my Olive Cornbread or crusty bread and extra virgin olive oil.
- 2 tbsp runny, liquid honey
- 4 fresh limes, zest and juiced
- 1 tbsp olive oil
- 1 tbsp Simon Gault Home Cuisine kiwi seasoning
- 1 tsp Simon Gault Home Cuisine fish stock concentrate
- 1 tsp Italian flat-leaf parsley, chopped
- 1 whole snapper, gutted, trimmed and scaled (ask your fishmonger to do this for you)
- small bunch of Italian flat-leaf parsley
- 1 lemon
In a small saucepan over a gentle heat, heat the honey, lime juice and zest, olive oil, Simon Gault Home Cuisine fish stock and Simon Gault Home Cuisine kiwi seasoning until the honey dissolves. Remove from the heat, set aside to cool and add the flat-leaf parsley.
Place a layer of tinfoil on a chopping board and place the snapper on top. Using a pastry brush, coat the inside of the fish with the marinade. Fill the gut cavity with sliced lime and a small bunch of Italian parsley.With the remaining marinade generously coat the outside of the fish on both sides. Fold the sides of the tinfoil up and crimp it together tightly at the top and leave to marinate for at least 30 minutes.
Preheat the BBQ to a medium high heat, then place the fish on the BBQ and cook for approximately 10 minutes per side, depending on the size of the fish.
Transfer to a serving dish, pouring the extra juice over the top of your snapper. Serve with lemon wedges, chopped parsley and a drizzle of extra virgin olive oil.