Pining for Summer

RECIPES & IMAGES | EMMA GALLOWAY

ENJOY OUR SLICE OF PARADISE THIS SUMMER

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Sticky Tofu +

PINEAPPLE LETTUCE CUPS

There is so much flavour packed into these sweet and sour lettuce cups, and while the ingredients list may look long, they’re super simple to pull together. You’ll find makrut lime leaves and tamarind puree at selected supermarkets or Asian grocers.

MAKES APPROX. 8–10 3–4 tbsp coconut or peanut oil 300g firm tofu, finely diced 2 shallots, finely sliced 3 cloves garlic, finely chopped 3 makrut (kaffir) lime leaves, ribs removed and leaves finely shredded 1 long red or green chilli, finely chopped (remove seeds for less heat) ½ medium (approx. 2 cups) pineapple, finely diced 1 tbsp tamarind puree 2 tsp soy sauce (gluten-free, if needed) juice of ½ lime + extra lime wedges to serve large handful of coriander leaves and tender stems, finely chopped small handful of mint leaves, finely chopped 2 tbsp unsalted roasted peanuts, roughly chopped + extra to serve lettuce leaves (I used baby cos), extra herbs and sliced chilli, to serve

Heat oil in a large frying pan set over mediumhigh heat. Add finely diced tofu and cook, stirring often until crispy and golden (approx. 5–8 minutes). Don’t rush this stage, you want the tofu to be relatively dry and super crunchy. Remove tofu from the pan and transfer to a plate. Return pan to the heat, add a touch more oil if needed, then add shallots, garlic, lime leaves and chilli and cook, while stirring until golden and tender (approx. 3–4 minutes). Add pineapple and cook, while stirring until tender and starting to caramelise. Return crispy tofu to the pan, add tamarind and soy sauce and stir well. Remove from the heat, add lime juice, herbs and roasted peanuts. Stir well, taste and add a little salt or more lime juice, if needed. Set aside to cool slightly, or cool to room temperature, then serve piled into lettuce leaves. Top with extra herbs, chopped peanuts and sliced chilli and serve immediately.

Pineapple +

BASIL CORDIAL

The perfect summer cooler.

MAKES AN APPROX. 1.5 LITRE CORDIAL BASE

200g (1 cup) golden caster sugar 1 cup packed basil leaves, roughly chopped, plus extra to serve 1 pineapple, peeled and hard core removed, roughly chopped

Combine sugar and 250ml (1 cup) water in a small saucepan and bring to the boil, stirring to dissolve sugar. Once boiling, reduce heat and simmer for 2 minutes before removing from the heat. Add basil and set aside until cold. Place chopped pineapple into a blender, strain basil leaves out of the syrup and add syrup to blender. Blend on high until super smooth. If you don’t have a high-powered blender, strain mixture through a fine sieve. If you do have a highpowered blender, you should be able to get away without straining. To serve: fill glasses 1/3–½ with pineapple and basil cordial base, add ice and top with cold water. Garnish with extra basil leaves, if desired (I used mini basil leaves). The cordial base will store in the fridge for 3–4 days.

Emma Galloway mydarlinglemonthyme.com @mydarlinglemonthyme

Emma Galloway is a former chef, food photographer and creator of the multiaward winning food blog My Darling Lemon Thyme. Emma has published two cookbooks, My Darling Lemon Thyme and A Year in My Real Food Kitchen. She lives in her hometown of Raglan, with her husband and two children.