27.6 C
Canberra
Saturday, January 23, 2021

Aussie summer, California style

This week, we share some recipes from the Californian coast to keep you cool – in both senses of the word.

Recipes extracted from Eat California by Vivian Lui, published by Smith Street Books, RRP $49.99. Photography © Con Poulos, food stylist © Vivian Lui.

Citrus salad

Prep: 15 mins

Serves 4

  • 1 small pomelo
  • 1 pink grapefruit
  • 2 navel, cara cara or blood oranges
  • 1 celery stalk, plus inner leaves
  • Extra virgin olive oil, for drizzling
  • 2 mandarins, peeled and sliced crossways
  • 8 kumquats, finely sliced crossways
  • 60g pistachios, shelled and chopped
  • Sea salt flakes

Peel the thick skin off the pomelo, then remove enough of the outer white pith to be able to separate the pomelo into individual segments. Run a small paring knife along the flat side of a segment to release the inner fruit from the membrane. Repeat with the remaining segments.

Slice the top and bottom off the grapefruit to expose the fruit. Use a paring knife to remove the skin and pith following the curve of the fruit. Slice crossways to make rounds. Reserve the accumulated juices in a bowl and set aside. Repeat with the oranges.

Shave the celery with a peeler or mandolin. Cut the ribbons down into bite-sized pieces. Place the celery and leaves in the bowl with the reserved juices. Drizzle with a little olive oil and lightly toss.

To serve, arrange all the mixed citrus on a platter or individual plates. Top with the dressed celery, pistachios and a light sprinkling of salt.

Coconut popsicles

Prep: 5 mins, plus freezing time

Makes 10

Palm Springs date pops

  • 400ml tinned unsweetened coconut milk
  • 200g medjool dates, pitted
  • 50g coconut flakes
  • 2 Tbsp honey
  • ½ tsp ground cardamom
  • Pinch of sea salt flakes

Place all the ingredients in a food processor or blender and purée until smooth.

Transfer to popsicle moulds and freeze for 30 minutes before placing in sticks. Return to the freezer to fully set for about 4 hours before unmoulding.

Citrus creamsicle pops

  • 400ml tinned unsweetened coconut milk
  • 125ml (1/2 cup) condensed milk
  • 300ml mixed citrus juice
  • 2 Tbsp mixed citrus zest

Place all the ingredients in a food processor or blender and purée until smooth.

Transfer to popsicle moulds and freeze for 30 minutes before placing in sticks. Return to the freezer to fully set for about 4 hours before unmoulding.

Strawberry and vanilla pops

  • 170g strawberries, sliced
  • 55g (1/4 cup) granulated sugar
  • 1 vanilla bean, split lengthways and seeds scraped out or 1 tsp vanilla bean paste
  • 400ml tinned sweetened coconut milk
  • 225g natural yoghurt

Toss the strawberries, sugar and vanilla together in a bowl. Leave for 20 minutes.

Add the milk and yoghurt to a large measuring cup and whisk to combine.

Purée the strawberries in a food processor or blender until smooth. Divide among popsicle moulds. Top with the yoghurt mix and swirl.

Freeze for 30 minutes before placing in sticks. Return to the freezer for 4 hours until fully set before unmoulding.

For more summer recipes:

Ian Cubitts
Ian Cubitts