June, 2022

Welcome to the June 2022 edition of bare ingredients. This edition of bare ingredients has a very Jubilee feel to it. It is time to celebrate the life of a woman, mother and queen. Sarah has put together her recipe ideas for your own Platinum Jubilee party to celebrate 70 years of Queen Elizabeth's reign.

Additionally, Sarah has been as busy as a bee updating the Northern and Southern Hemisphere season guide for June. Remember, when picking what to eat, try to keep it local. It will be fresher and has less impact on the planet.

The 5th of June Jubilee Lunch

The Recipe

Cucumber with Smoked Salmon Five Spice Quail Eggs with Wasabi Creme Fraiche Beetroot Gravlax Asparagus and Herb Quiche Tri Colour Salad

As an alternative to Tri Colour Salad

Rocket, Tomato and Buffalo Mozzarella Salad with Parmesan Crisps Carrot Cake Pimms Trifle Summer Pudding Terrine

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.

Northern Hemisphere

Starters, Light Dishes and Soups

Beetroot Dip Broad Bean and New Potato Tortilla Caulilini Pakoras Goats Cheese and Ricotta Stuffed Courgette Flowers Lobster Bisque Raw Broad Bean Dip Thyme and Blue Cheese Grissini

Mains

Southern Hemisphere

Starters, Light Dishes and Soups

Salad of Roast Beetroot and Jerusalem Artichokes Scallops with Herb and Pesto Butter Vegetarian Spring Rolls

Mains

Seafood

Crab Ravioli Fishermans Basket Fish Pie with Parsnip and Jerusalem Artichoke Crust John Dory on Polenta Croutons

Poultry

Pot Roasted Tarragon Chicken with Apple and Pear

Meat

Braised Chinese Spare Ribs Sausage and Root Vegetable Stew Spanish Sausage and Bean Stew with Fresh Mint

Vegetarian

Rustic Vegetable Quiche Spinach Pie Swisschard (Silverbeet) Pasta Rolls

Side Dishes

Braised Red Cabbage with Caraway Seeds Red Cabbage, Apple and Walnut Coleslaw

Desserts

Apple Bread and Butter Pudding Aromatic Apple Pie Citrus Soufflé Citrus Tart

Next issue

We are looking forwards to an July edition around the 30th of January, 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.