Summer entertaining with Kate

In light of the festive season, C+G have collaborated with successful business owner of Katering at Home, talented Kate White.

Kate has curated two of her favourite recipies for the summer.

Spatchcock and Puy Lentil Salad

It is best to stuff the birds with a sprig of rosemary wedge of lemon clove of garlic. Cover in olive oil salt and pepper.

Place in oven 180 for 35-40 minutes until golden brown and serve with bbq lemon.

1 cup of cooked puy lentil

½ cup cooked barley

1 red onion diced

½ cup edamame

Nasturian leaves for garnish

Chopped Dill mint parsleys to taste

¼ cup Pistachio kernels

Sprinkle with dollops of Goats cheese after dressing the salad

Miso Salmon with soba noodles

Whisk together and pour over salmon fillets. Cook in oven at 180 for 8-10 mins.

Blow torch the top to give charred effect and flavour.

4 x 180-200g of salmon

Mix marinade of:

240g chickpea shiro miso

20g Mirin or honey

20g rice vinegar

50g white soy