Fresh dishes for the summer

Summer turns everything upside down. It starts by changing the schedules and ends up transforming the routines, the cabinets and even the contents of the refrigerator. Seasonal cuisine responds to products that arrive at the same time as the heat, the result is colorful, sweet and refreshing dishes.

Salads come back to the day to ease hot days and fix a meal that could be as quick and varied as you want or can. And although the first meaning of the Royal Spanish Academy Dictionary defines only “vegetable or set of mixed vegetables, cut into pieces and seasoned with salt, oil, vinegar and other ingredients”, the truth is that the variety here is more than it is. supposed.

Cold mint melon soup, caipirinha melon, coconut ice cream and crunchy flowers

Yeyo Martínez, Carbón Restaurant (Noreña) /
JUAN CARLOS ROMANO

Ingredients. Mint syrup: 60 g. of mint, 250ml. of water and 40 g. of sugar. Melon soup: 1 kg. of melon puree, 50 ml. of melon liqueur, 50 ml. of mint syrup, 10 g. julienne with mint. Melon in caipirinha: 1 melon, 150 g. lime, 180 ml. of water, 100 g. cane sugar, lemongrass, 40 g. of cachaça and lime peel. Melon and mint jelly: 250 g. lemon puree, 50 ml. of mineral water, 50 ml. of mint water, 100 g. of sugar, peel of half a lemon and 3 sheets of gelatin. Crunchy flowers: 150 g. powdered sugar, 37 g. of egg whites, 5 ml. lemon juice and violet flowers. Coconut ice cream: 500 ml. of whole milk, 400 ml. of sweetened coconut milk cream, 250 ml. of cream and a spoonful of rum.

– Mint syrup: boil the water and sugar, add the mint and leave to infuse for 2 hours. Filter and set aside. – Melon soup: clean a melon, mash it and drain it. Add the liqueur, syrup and mint and allow to cool.

– Melon in caipirinha: mix everything in a bowl, cut the melon into ingots, vacuum-packed at 99% and let it cool. We leave to macerate for 2 hours.

– Melon and mint jelly: mix the water and sugar until it dissolves, add the gelatin previously hydrated in cold water and the lemon. Blend, filter and add the mint water.

– Crunchy flowers: mix the sugar and egg whites in a bowl and add the lemon at the end. Spread the mixture on a silpat and add the flower petals. Let it dry for 30 minutes in a dehydrator.

– Coconut ice cream: boil the milk and cream in a saucepan and add them to the coconut cream. Stir and let cool before adding the rum. Turbine is ready.

There are pasta salads, rice salads, fruit salads, potato salads and Russian salads, which in addition to recovering their original name – Olivier – are beginning to be claimed as Ukrainian or from kyiv. José Andrés was one of the first to ask for it and some Asturian chefs support him by writing it on their blackboards. They like it because its preparation does not require immediate consumption and because its conservation in the refrigerator helps to refresh the body.

Tartar is equally varied and fresh, and Zalacaín, in Madrid, one of its temples. There are fish, vegetables, fruit and meat, and whatever it contains must have been cut with a very sharp knife. It is then mixed with sauces, onions, flavorings and pickles. Paloma Medina proposes, at the Parador del Rey restaurant (Vega del Rey, Lena), a red prawn tartare that is dressed with kimchi mayonnaise.

Red prawn tartare and kimchi mayonnaise

Medina of Paloma, Parador del Rey (Vega del Rey, Lena) /
JUAN CARLOS ROMANO

Ingredients. 250 g of red shrimp or red shrimp, tomato, avocado, 1 lime (for juice), fresh coriander, diced papaya, red onion, salt flakes, apple cider vinegar, fresh dill to decorate and extra virgin olive oil. For the mayonnaise: light olive oil, 1 egg, salt and kimchi sauce.

– Cut the purple onion into petals, cover with the juice and salt and cover with cling film. Reserve in the fridge.

– Peel the shrimp. Toast the heads in extra virgin olive oil, drain and reserve that oil for the

Mayonnaise. Cut the shrimp into small pieces. Marinate with chopped coriander, salt flakes, the juice of 1/2 lime and a drizzle of extra virgin olive oil. Cover with cling film and set aside in the fridge.

– Cut the skinless tomato into concassé, season with olive oil, salt and a few drops of vinegar.

apple. Reserve.

– Peel the avocado, cut it into cubes, season with chopped fresh coriander, salt and a tablespoon of lime juice. Reserve.

– Peel the papaya and cut it into cubes. Reserve.

– Prepare the mayonnaise by replacing part of the oil with the one previously prepared with the shrimp heads.

– Arrange the preparations in a deep dish as follows: a first layer of tomato; then the seasoned avocado, 2 or 3 diced papayas and the marinated prawns. Top with some kimchi mayonnaise. Decorate with some marinated red onion petals and a few sprigs.

Summer is the season for stone fruit, which are all water and can be eaten with your hands. And plums, peaches, Paraguayans and nectarines, just to name a few, share the space with red fruits, watermelon, melon, cucumber and tomato, which although considered vegetable are botanically vegetable. Its possibilities go far beyond fresh. Yeyo Martínez, from the Carbón restaurant (Noreña), proves it with a cold melon soup with mint, coconut ice cream and crunchy flowers.

The Bay of Biscay also contributes to changing the menu. It starts with xarda and bocarte and ends with sardines, redfish and bonito. Alejandro Villa, of El café de Pandora (Avilés), uses the latter now that its coast is close to its equator. What he proposes is a grilled bonito taco served with cream of ginger and black garlic.

Grilled Cantabrian bonito taco with ginger cream and black garlic

Alejandro Villael, Cafe de Pandora (Avilés) /
MARIET

Ingredients. For the tuna: 250 gr. tuna loin, extra virgin olive oil and Maldon salt. For the cream: 50 ml. of sesame oil, 1 clove of garlic, 200 ml. of tomato sauce, 100 ml. of mineral water, 200 ml. of teriyaki, grated ginger and lime, 20 ml. of perrins sauce and 50 gr. of sugar. For the black garlic mayonnaise: 1 egg, 3 cloves of black garlic, 300 ml. of light olive oil, 10 ml. of grape vinegar and salt.

– Bonito: spread the loin in olive oil and mark the edges on the grill. Remove it from the grill and put it in the oven on a baking tray with extra virgin olive oil at 100º for 2 minutes. Serve and season with Maldon salt.

– Cream: heat a saucepan with sesame oil, finely chopped garlic and grated ginger. Sauté until golden brown and add the tomato and teriyaki sauce to the water and cook for 5 minutes. Grate the lime and toss with the perrins sauce. Cook for 15 minutes and finally add the sugar.

– Mayonnaise: put all the ingredients in a glass and whip with the help of a blender.

The good news is that the changes have only just begun. The summer did it on Tuesday and tonight, the one in San Juan, the shortest of the year, confirms it. In front, a pantry that will fill everything with flavor.

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