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WEEKEND: FOOD: Go Greek for a cool summer.


IF you can't stand the heat then stay out of the kitchen. Besides, who wants to slave over a hot stove in the summer. ANN EVANS talks to caterer Philip Williams about some cool cuisine alternatives.

COMING up with interesting cold meal options to eat in the summer can prove quite a challenge.

Philip Williams, who works for Eurest, a worldwide contract caterering company has come up with some tips to dress up that salad and create appetising cool deserts, which can make summer dining just that little bit more delectable.

Phil has spent all his life in catering, from his student days at Henley College to being a dietician chef at Manor Hospital in Nuneaton, and has since worked for a number of top catering companies.

Since 1992 he has been catering manager at Agco, Banner Lane, catering at times for up to 700 people.

Phil says: "We aim to provide a range of options for our customers, which are also in keeping with the seasons. And we try to rotate on a weekly basis, gauging what people might want, from light snacks that they can eat outside in the sunshine to traditional meals.

"This summer is proving to be one of the hottest for years, which means that we have been busy creating cool dishes for workers to enjoy during their lunchbreaks.

Readers might like to try these recipes for a Greek salad and a light lemon tart.

Greek Salad Serves 10


200g wild rocket

500g Greek cucumbers (halved, seeded and sliced on the angle)

80g black olives (halved

and stoned)

250g plum tomatoes (skinned, seeded and diced)

250g broad beans (cooked, podded and skins removed)

10g mint (leaves removed and chopped)

10g parsley (finely chopped)

60-70ml mimosa dressing

200g feta cheese

20 focaccia crostini

Salt and freshly ground

black pepper


THIS dish acts as the perfect partner to many barbecue favourites, as well as being a great light meal on its own. Just mix all of the ingredients together and season to taste with salt and pepper.

Lemon Tart Serves 12


9 whole eggs

325g sugar

275ml lemon juice

1/2 ltr double cream


HAVE ready a prebaked and sealed 12-inch tart shell.

Pre-heat the oven to 100C.

Mix the sugar with the eggs, then mix in the cream and lemon juice. Pass through a fine sieve, fill the tart shells and bake until just set.

Leave to set at room temperature.

Dust with icing sugar and glaze, serve with crme fraiche.


LIGHT SNACKS: Caterer Philip Williams will be ditching the pan to make lots of cool dishes for the summer
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Title Annotation:Features
Publication:Coventry Evening Telegraph (England)
Date:Aug 16, 2003
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