20 November 2018Last updated

Spend time

Summer suppers

These light and tasty recipes will make simple yet standout meals that are packed with fresh and delicious flavours

Camera Press
16 Sep 2015 | 12:00 am
  • Roast peppers and meatballs with flatbread.

    Source:Camera Press Image 1 of 4
  • Pepper fillet with glazed onions.

    Source:Camera Press Image 2 of 4
  • Cucumber and coconut salad with fish.

    Source:Camera Press Image 3 of 4
  • Sausage, vine tomato and Brie pasta.

    Source:Camera Press Image 4 of 4

Roast peppers and meatballs with flatbread

Serves 6

For the flatbread
280g self-raising flour
Pinch of bicarbonate of soda
1 tsp sea salt
½ cup buttermilk
¾ cup warm water
3 tbsp olive oil
For the meatballs
500g beef mince
2 tsp cumin, ground
½ tsp paprika
2 tsp oregano
Vegetable oil for frying
6 assorted peppers, roasted, peeled and sliced
2 tbsp olive oil
1 tbsp red wine vinegar
½ cup Greek yogurt
Sliced red onion & rocket to serve


1 Sift the flour, bicarb and salt into a bowl, then stir in the buttermilk, warm water and olive oil. Mix well to combine.

2 Place on a floured surface and knead for 2–3 minutes, cover with cling film and leave to rest in the fridge for 20 minutes.

3 Divide dough into 6 small balls and roll each into a thin oval shape.

4 Heat a pan, brush bread with oil, and cook for 1–1½ minutes on each side. Remove and sprinkle with sea salt.

5 For the meatballs, place the mince and spices and oregano into a bowl, season well with salt and black pepper and stir to combine. Then shape into 24 small balls.

6 Heat some vegetable oil in a frying pan. Add the meatballs and fry until golden and cooked through. Drain on paper towel.

7 Drizzle the roasted peppers with olive oil and red wine vinegar. Season well.

8 To assemble, place a flatbread on a plate and top with the peppers, meatballs, red onion, yogurt and rocket. Serve immediately.

Pepper fillet with glazed onions

Serves 4

800g fillet steak, at room temperature
2 tbsp olive oil for brushing
2 tbsp Dijon mustard
2 tbsp cracked black peppercorns
2 tbsp cracked pink peppercorns
For the onions
16 baby onions, peeled
3 tbsp butter
2 tbsp honey
½ cup beef stock
¼ cup verjuice
1½ tbsp redcurrant jelly


1 Preheat the oven to 200ºC. Place the fillet on a surface, brush with olive oil and season well with sea salt and black pepper.

2 Heat a frying pan until piping hot and sear meat on all sides. Remove from pan, spread with mustard, then coat in peppercorns. Bake 
on a lined baking tray for 12–15 minutes. Remove, cover with foil and allow to rest for 10 minutes.

3 Meanwhile, place onions in a pan, cover with water and bring to the boil. Simmer for 10 minutes. Remove and drain well.

4 Heat a frying pan, add butter and honey then allow to melt. Add stock, verjuice and redcurrant jelly, bring to a boil, add onions and cook until thick and glossy—about 20 minutes.

5 Slice the fillet and serve with the onions.

Cucumber and coconut salad with fish

Serves 4

For the salad

1 cucumber, cut into ribbon lengths with a peeler
¼ red onion, finely sliced
1 red chilli, chopped
5g fresh mint
For the dressing
1 x small tin (165ml) coconut milk
Juice of ½ lime
1 tsp white sugar
2 tsp sesame oil
1 tsp fish sauce
For the fish
4 x 250g tuna or kingfish steaks
Vegetable oil for brushing
2 tbsp Chinese five-spice


1 Toss together all salad ingredients.

2 In a jug, whisk together dressing ingredients and pour over the salad. Set aside.

3 To prepare the fish, brush each side of the fish with the vegetable oil and sprinkle with the five-spice.

4 Heat a pan and cook the fish for 2–3 minutes on each side until golden and cooked through.

5 Serve the fish warm, topped with the cucumber salad.

Sausage, vine tomato and Brie pasta

Serves 4

1 tbsp olive oil
120g spiced and cured sausage, sliced
500g vine tomatoes
10g parsley, chopped
115g Brie, sliced
400g pasta, cooked according to packet instructions
Shavings of pecorino cheese
Rocket to garnish


1 Heat the olive oil in a small frying pan, add the sausage and cook for 2–3 minutes or until crispy. Toss in the vine tomatoes and cook for an additional 3–4 minutes, stirring.

2 Remove the pan from the stove, add the parsley and Brie and toss well to combine. Season with sea salt and black pepper.

3 Add the mixture to the cooked pasta. Toss well to combine.

4 Serve immediately, topped with pecorino and rocket.

Camera Press

Camera Press