Author: Cuisine (Cuisine Contributor1)

Recipe

TOMATO & WATERMELON SALAD WITH SMOKED YOGHURT

This is a great dish to make right now, when tomatoes and watermelon are at their finest, with the smoked yoghurt offsetting their natural sweetness. I often find this makes more than I need for the recipe but seldom have a problem using it up over the next few days. You’ll need to pay a bit of attention here – the heat must be quite low to ensure the yoghurt doesn’t curdle. I sometimes chill the bowl the yoghurt is going in, which also helps keep it cool.

The subtle smoky flavour of this yoghurt offsets the natural sweetness of the tomatoes and watermelon, making for a very refreshing late-summer salad.

Recipe

CHILLI-SPIKED GRILLED CORN

I’ve developed an addiction to gochujang, the fermented red chilli paste of Korea. I find myself adding it to soups for an umami bomb or fast marinades such as this. It’s increasingly found in good supermarkets as well as Asian grocery stores, but if you can’t find it, try using white miso with a dash of your favourite hot sauce in its place. For the cover image, I topped this corn with a butter mixed with chopped red chilli, chopped coriander and lemon zest and juice before adding the spring onion and sesame seeds, which makes for a delicious (but not essential) addition.

Recipe

SMOKED NAM PRIK EGGPLANT SALAD

Nam prik is a classic Thai sauce that works really well with eggplant. Smoking the eggplant adds another dimension of flavour here, but be sure to get the strips in the nam prik as soon as you can while they’re still warm to allow the eggplant to soak up the flavours. This is a good dish warm or cool, and I like it with rice and a side of grilled fish, as pictured at right.

Recipe

MONKFISH KEBABS WITH THAI NOODLE SALAD (2018)

These Zingy Fish kebabs are perfect for a summer meal. The original recipe came from issue 8, and it’s hard to believe we were lacking in so many essential ingredients for a Thai recipe back in 1988 – pasta bows were used instead of rice noodles, bay leaves stood in for kaffir lime leaves, and there was no fish sauce! If you can remember to soak the bamboo skewers overnight, they last well on the barbecue.

Recipe

PULLED PORK QUESADILLAS WITH SMASHED AVOCADO & TOMATO SALSA

These quesadillas featuring leftover pulled pork, onions and cheese topped with sour cream, coriander, tomatoes and avocado are super delicious, yet so easy to make. The trick is having everything prepared and ready to go because once they hit the hot plate they are ready in minutes.

Leftover pulled pork from last night’s dinner becomes the ultimate indulgent camping breakfast – cheesy quesadillas with a zingy tomato salsa and smashed avocado.

Recipe

PULLED PORK WITH EASY TOMATO BARBECUE SAUCE, CHEESY POLENTA & BARBECUE SLAW

Slow-cooked barbecue pork is a thing of beauty, not least because it is so incredibly easy to make and yet hugely popular. Add quick cheesy soft polenta and an American-style slaw and you’ll be in barbecue bliss before you know it.

The tomato barbecue sauce is super easy and can be made in advance and stored in a sealed container in the fridge for up to a week. Use any leftover pork to make the indulgent breakfast quesadillas overleaf.

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