Summer Sippers Wines to Pair With What You’re Serving
3 bottles for the perfect summer evening.
Ten cloves garlic lemon chicken
This may seem like a lot of garlic, but trust me, it slowly melts away and just becomes another thread woven into the tapestry of flavours in the dish. The taste of it evokes warm memories of evening suppers I’ve enjoyed in many Greek kitchens, nothing fancy, just good, honest ingredients playing nicely together. This is a great recipe for feeding a hungry family.
‘Hake ‘en papillote’ with Fennel and Preserved Lemons
Cooking en papillote is a great way to cook fish as steaming it inside a paper parcel keeps it moist. I like to prepare my little ‘parcels of food love’ in baking parchment tied up with string, so once brought to the table, diners can unwrap and reveal their very own surprise dish.
Greek vegetable tart
This simple yet handsome tart relies on classic sunshine flavours and colours to create a quick and delicious bite to eat. It works wonderfully as a light lunch with just a few dressed green leaves on the side, or can be popped on the table for all to share.
Healthy, Fast, Casual Dining Out
CSL picks meals that are 600 calories or less
Seafood Lovers Rejoice in Southern California
Southern California is a mecca for fresh treasures from the sea. Here are two of CSL’s new favourites.
Open Season Salt and Ground Chilli
A dash of seasoning brightens any dish! CSL’s top 5 picks that will have you reaching to your spice cupboard more often than ever before.
Tortilla with artichoke and serrano ham
Most tortillas are inverted onto a plate and returned to the pan to finish cooking. However, this tortilla is topped with Serrano ham and should be finished under the grill/broiler.
Marinated Peppers (Tapas)
Marinated peppers are very simple but taste fantastic; for the best result, use small peppers. Serve on a slice of bread or toast, or go that bit further and serve the bread old-fashioned tapas-style on top of a glass of chilled sherry.
Fried squid Roman-style
This classic tapas dish is served just about everywhere in Spain and is ever so simple and quick to make. The batter is deliciously light. The way to make the squid tender is to buy them small and not cook them for too long.
