It’s time to take your meals outside and ramp up the alfresco dining in time for summer. MasterChef alumni Laura Sharrad created these recipes for Early Settler which celebrate the warmer months and enjoying a meal under the stars.
BBQ grilled peach, prosciutto and burrata salad
Serves 6-8
- Oil, to brush peaches
- 3 peaches, halved
- 100g baby rocket leaves
- 100g mixed lettuce leaves
- 1 whole red radicchio, quartered and core removed
- 12 slices prosciutto
- Extra virgin olive oil
- Sticky fig glaze
- 1 large burrata mozzarella
- Salt flakes
- Chilli flakes
Heat BBQ or griddle pan to high.
Lightly oil the cut side of your peaches and grill until dark and caramelised. Cool and cut in half again.
Arrange the rocket, lettuce and radicchio in a bowl, with the peaches and prosciutto slices on top.
Dress with olive oil and the glaze.
Top with the burrata, salt flakes and chilli flakes.
Paccheri pasta with eggplant, tomato and burrata
Serves 4
- 500g paccheri pasta
- 6 Tbsp extra virgin olive oil
- 2 large eggplant, cubed into 2cm pieces
- 1 brown onion, diced
- 3 cloves garlic, diced
- 1 long red chilli, diced
- 2 tins diced tomatoes
- Salt flakes
- Black pepper
- ¼ bunch basil leaves
- 1 large burrata mozzarella
- 1 Tbsp nigella seeds
Cook pasta to the packet’s instructions, strain and cool with cold water. Set aside.
Meanwhile, heat a few tablespoons of oil in a frying pan and cook the eggplant until golden and tender. Set aside to be incorporated later.
In the used frying pan, add the onion, garlic and chilli with a few more tablespoons of oil and begin to fry off.
Pour in the tinned tomatoes and cook on a medium heat for 20 minutes or until reduced and a deep red colour.
Season with salt and pepper, then cool completely.
Toss the pasta through the sauce, add the eggplant and gently mix.
Place onto a large serving platter and top with basil leaves and the burrata mozzarella and sprinkle with the nigella seeds.
Campari shakerato
Makes 2
- 2 x 90ml pours Campari
- 30ml vermouth
- Ice cubes
Garnish
Orange twist
Shake the Campari and vermouth over a heap of ice in a cocktail shaker for about 2 minutes to ensure it gets cold and aerated.
Pour through a cocktail strainer into two chilled glasses and enjoy with a twist of orange.
Note: can be substituted with Aperol or a sweet red vermouth.
