GRAB THE COCKTAIL SHAKER AND WHIP YOURSELF UP A FESTIVE SUMMER BEVVY. WE’VE GIVEN A FEW OF THE CLASSICS A REFRESHING SPIN, READY TO GET INTO THE PARTY SPIRIT
TWICE-COOKED FOR THE MOST CRISPY GOLDEN SKIN AND TENDER MEAT, THESE STICKY GLAZED CHICKEN WINGS ARE SWEET, TANGY AND INCREDIBLY MOREISH
GO THE EXTRA MILE WITH A FEW SPECIAL TOUCHES, WHETHER IT’S A ZESTY PONZU DRESSING FOR TUNA TATAKI OR A SPLASH OF SOMETHING EXTRA TO MAKE YOUR COCKTAILS DAZZLE
TUNA TATAKI WITH PONZU
SERVES 4-6
With fresh zingy flavours balancing the rich tuna, this simple Japanese dish is perfect for an elegant starter.
400g sashimi-grade tuna, at room temperature
2 tbs extra virgin olive oil
½ small daikon, cut into matchsticks
2 small green apples, cut into matchsticks
1 tbs sesame seeds, toasted
¼ cup each Vietnamese mint and coriander, leaves picked
1 tbs pomegranate seeds
Juice of ½ lemon
2 tsp finely grated fresh horseradish, or more to taste
PONZU DRESSING
100ml soy sauce
⅓ cup (80ml) ponzu sauce
¼ cup (60ml) rice wine vinegar
3 tsp sesame oil
1cm piece ginger, finely grated
For the ponzu dressing, place all the ingredients in a bowl and stir to combine. Set aside.
Preheat a large barbecue plate or non-stick frypan over high heat. Drizzle tuna with 1 tbs oil and season. Sear tuna, turning frequently, for 3-4 minutes until browned all over but still rare. Stand for 10 minutes. Thinly slice and arrange on plates.
