June, 2024

Welcome to the June edition of bare ingredients

Welcome back to Foodiesite as we embrace the vibrant month of June! For our Northern Hemisphere readers, June marks the advent of summer, bringing with it an array of fresh, sun-kissed produce. With seasonal gems like cherries, zucchini, tomatoes, and fresh herbs at their peak, there's no better time to dive into the bounty of summer and enjoy refreshing salads, grilled dishes, and beautifully presented meals bursting with colour and flavour.

For our Southern Hemisphere readers, June is a celebration of the winter harvest. Farmers' markets are brimming with hearty root vegetables, citrus fruits, and winter greens. It’s the perfect time for cosy comfort foods such as slow-cooked casseroles, nourishing soups, and indulgent baked goods. The cool weather invites us to savour warming techniques, from roasting to braising, bringing out deep, rich tastes that provide warmth and satisfaction.

Recipe Ideas

Lobster Bisque

6 Portions

Prep: 30 minutes
Cook: 30 minutes

Recipe

Pigeon Terrine

1 litre terrine (8-12 Portions)

Prep: 30-40 minutes plus 2 hours marinating
Cook: 1½ hours

Recipe

Stuffed Crab Claws

12 Stuffed Crab Claws

Prep: 20 minutes
Cook: 15 Minutes

Recipe

Spicy Flat Iron Steak

4 Portions

Prep: 15 minutes plus minimum 4-12 hours marinating
Cook: 5 minutes

Recipe

Raw Broad Bean Dip

Portions: 2-4 (the amount depends on the size of the broad beans)

Prep: 30-40 minutes

Recipe

Whole Roasted Cauliflower

4 Portions as a main or 6 if served with a selection of dishes

Prep: 5 minutes
Cook: 50-60 minutes

Recipe

Seasonal Recipe Ideas

Sarah's Seasonal Recipe List has been updated with great ideas, which can be found below. Also, we have the June's guide to the best seasonal produce. It is our "What to eat now" guide for those who are looking to get the most out of their local ingredients. There are Northern Hemisphere and Southern Hemisphere articles.

Southern Hemisphere

To start with

Celeriac, Apple and Stilton Soup Beetroot Dip Scallops with Herb and Garlic Butter Silverbeet Dolmades

The Main Event

Back to the Basics

Riata

Northern Hemisphere

To start with

Lobster Bisque Baby Vegetable Tempura Duck Eggs with Roasted Asparagus and Parma Ham Spicy Peanut Ostrich Kebabs Scallops Wrapped in Bacon

The Main Event

Seafood

Barbecued Chilli Lobster Barbecued Sea Bass on Samphire Grilled Salmon on Mango Salsa and Guacamole Lobster and Monkfish Curry Monkfish in Prosciutto

Poultry and Game

Barbecued Thai Quail

Meat and Game

Barbecued Argentinian Steak Tandoori Leg of Lamb Chargrilled Loin Chops with Mint Butter on a Medley of Summer Beans and Crushed New Potatoes Pistachio and Coriander Crusted Lamb

Vegetarian

Asparagus, Pea and Goats Cheese, Beetroot Ravioli Asparagus Risotto Asparagus and Herb Quiche Cheesy Beetroot Pizza

A bit on the side

Pilau Rice Samphire with a Miso Dressing

Finally, or a happy ending

Strawberries with Cointreau and Black Pepper Strawberry and Lavender Sorbet Hazelnut Meringue and Strawberry Gateau Summer Pudding Terrine Elderflower Sorbet

Back to the Basics

Barbecued Flat Bread Chilli Chimichurri

Next issue

We are looking forward to our next edition around the end of the month, so keep you eye out for it. Also, please feel free to reach out to us about the new site. Simply pop over to Twitter or Facebook and send us a message.

Enjoy!

The bare ingredients team.