Summer in any city can be daunting; Bahrain’s summer can be downright arduous. Having hot meals can sometimes zap the diner as well as the chef of valuable energy. This season, let’s enjoy traditional dishes that are best served cold. Easy to prepare, these meals will leave everyone feeling thankful and satisfied.
CHILLED PASTA SALAD
300g pasta (penne or bow-tie)
180g mayonnaise
2 tspns mustard, whole grain
320g butter beans, tinned, rinsed and drained
100g capsicum, roasted and chopped
200g cherry tomatoes, halved
80g turkey bacon, fried and chopped
60g green beans, chopped and cooked
30g parmesan cheese shaved
to taste salt
to taste freshly ground pepper
garnish spring onions, finely chopped
garnish flat leaf parsley, finely chopped
• Cook the pasta in a large pan of boiling salted water until just tender; drain. Rinse the pasta under cold water, and then drain well. Transfer the cooked pasta to a large bowl. Cool in the refrigerator.
• In a large mixing bowl, combine the mayonnaise and mustard together. Stir in the butter beans, capsicum, tomatoes, turkey bacon, green beans and parmesan.
• Season it to taste with salt and pepper. Make sure the mixture is evenly coated with the mayonnaise mix.
• Stir through the chilled pasta and garnish with chopped fresh spring onions and flat leaf parsley. Chill well and serve cold.
SUSHI
250g brown short-grain rice
600ml water
1 tbspn rice vinegar
3 nori sheets
150g Lebanese cucumber, seeded, cut into matchsticks
20g snow pea sprouts, trimmed
2 tbspns Japanese soy sauce
For sushi vinegar:
2 tbspns rice vinegar
2 tbspns white sugar
1/4 tspn fine salt
For chicken:
120g chicken fillet
2 tbspns teriyaki sauce
1 clove garlic, crushed
• Wash rice several times in a large bowl with cold water until water is almost clear. Drain rice in a strainer for at least 30 minutes. Place the rice and the water in a medium saucepan (or rice cooker); cover tightly. Bring to the boil. Reduce heat. Simmer, covered, for about 30 minutes or until the water is absorbed. Remove from heat. Let it stand, covered, for 10 minutes.
• For the sushi vinegar, combine all ingredients in a small jug.
• Combine the chicken, sauce and garlic in small bowl. Heat a small frying pan over high heat with a little oil. Cook chicken, stirring, until just cooked through. Cool.
• Spread rice into a large, non-metallic, flat-bottomed bowl. Using a spatula, slice through the rice at an angle to separate grains, gradually pouring in the prepared sushi vinegar at the same time.
• Add the rice vinegar to a small bowl of cold water. Place one nori sheet, shiny side down, lengthways across a
bamboo mat about 2cm from the edge of the mat that is closest to you. (If you do not have a bamboo mat for sushi, use a double layer of plastic wrap.)
• Dip fingers into bowl of vinegar water, pick up a third of the rice, place across centre of nori sheet or plastic wrap and spread the rice thinly.
• Place a third of the cucumber, sprouts and chicken in a row across centre of rice, making sure the filling extends to both ends of the rice.
• Starting with the edge closest to you, roll the mat away from you. Roll forward and press gently but tightly, wrapping the nori around the rice and filling.
• Working quickly, repeat the process to make a total of three rolls. Cut each roll into four pieces.
• Serve with soy sauce and wasabi, if desired. Serve well chilled.
GAZPACHO
120g white bread, crusts removed
500ml cold water
600g peeled tomatoes, tinned
2 garlic cloves, finely chopped
250ml water
1/4 tspn paprika, ground
1/4 tspn cumin, ground
80ml olive oil
2 tbspns raspberry vinegar
to taste salt
to taste freshly ground pepper
garnish cucumber, finely chopped
garnish chives, finely chopped
garnish red capsicum, finely chopped
• Soak the bread in cold water for two to three minutes or until soft. Squeeze out the water.
• Process the bread, tomatoes, garlic and spices in a food processor until well combined.
• Add the olive oil in a thin steady stream until well combined; add the raspberry vinegar.
• Transfer mixture to a bowl and whisk in the water to achieve desired consistency.
• Season it to taste with salt and freshly ground black pepper. Cover and refrigerate until chilled.
• Divide into small bowls. Top it with a little chopped cucumber, chives and capsicum. Serve immediately.
