We are in the last week of the Summer, and Autumn is knocking on the door, showing us fresher mornings and the new seasonal food. So, let’s enjoy the last Batch Cooking of the Summer with these colourful and fresh recipes to make some room for the upcoming ones.
Ingredients
Cod salad
- Unpitted lack olives.
- 200 gr Smoked cod
- Canned tuna belly
- Escarole
- 3 Tablespoons of Romesco sauce
- Oil
- Vinegar
- Salt
Hot dog
- Avocado
- 1 Lime
- ½ Red onion
- 1 Branch tomato
- Coriander
- Salt
- 5 Hot Dog buns
- Butter
- 5 Frankfurt sausages
- Tartar sauce
- Chives
Tuna and prawn devilled eggs
- 4 Eggs
- 80 gr Tuna fish in olive oil
- 8 Cooked prawns
- ½ Spring onion
- 2 Tablespoons mayonnaise
- Salt
- Paprika
- Chives
Turkey and orange vegetable tacos
- 2 Oranges
- 2 Tablespoons of soy sauce
- 2 Cloves of garlic
- 1 Tablespoon of vinegar
- 1 Tablespoon of honey
- 1 Tablespoon of fine corn flour
- 1 Onion
- Olive oil
- 2 Turkey breasts
- Salt
- Pepper
- 5 Lettuce hearts
- Sesame seeds
Brie and raspberries sandwich
- 4 Bread slices
- Butter
- ½ Brie cheese
- 200 gr Raspberries
- Agave syrup
Cod salad
For the salad: cut olives in half, cut cod and tuna into small portions.
Toss those ingredients with escarole in a large salad bowl. Season and toss again.
For the dressing: put together Romesco sauce with oil and vinegar. Blend until smooth.
Garnish the salad with dressing to taste.
Hot dog
Mash the avocado with half lime juice and set aside.
Chop the onion, tomato, and coriander finely. Season and dress with the other half lime. Toss pico de gallo and set aside too.
Put some butter inside the hot dog buns and cook a bit until golden brown. Cook the sausages on a grill until brown too.
Assemble the hot dog with a base of mashed avocado, sausage, and a bit of pico de gallo over it. Serve with tartar sauce and chopped chives.
Tuna and prawn devilled eggs
Cook eggs for 10 minutes. Cool them with cold water with or without ice and peel.
Cut eggs lengthwise and remove the yolk.
Mix the yolk with chopped tuna, prawns and onion, mayonnaise, and a pinch of salt.
Stuffed the eggs with the mix and garnish with paprika and chives.
Turkey and orange vegetable tacos
In a bowl, squeeze two oranges and add the soy sauce, the chopped cloves of garlic, vinegar, honey, and cornflour.
Cut the onion in julienne and stir fry in a skillet with a bit of oil.
Add the turkey cut into dices and season with salt and pepper. Sauté until golden brown over high heat for a couple of minutes. Add the previous sauce to the skillet and cook over low heat.
Cook the turkey with the sauce for five minutes or until it thickens and spread inside the washed hearts of lettuce. Garnish with sesame seeds.
Brie and raspberries sandwich
Spread the bread slices with a bit of butter on just one of the sides, the one we will cook until golden brown when we assemble the
sandwich.
Slice the brie cheese and assemble the sandwich with a base of brie, raspberries, and a dash of agave syrup.
Put the top slice over it and cooked both sides until brown.