Try these three clever dinner ideas

GIVE yourself a treat on these balmy summer nights with impressive dinners that are easy for the cook.

lamb pilaf jan 14 taste

GIVE yourself a treat on these balmy summer nights with impressive dinners that are easy for the cook.

Try an olive and parmesan crust for fish, a lighter take on a lamb curry, or a home-made pizza that will have your family shouting "Bellissimo". 

Valli Little, delicious. 

-- PESTO & PROSCIUTTO PIZZA

- Serves 4

- Preparation time: 25 minutes, (plus 30 minutes for dough to rise)

- Cooking time: 12 minutes

- Skill level: Intermediate

-- 

4 cups 00 flour, sifted

7g sachet dry yeast

1/2 tsp caster sugar

1 tbsp extra virgin olive oil

1 cup good-quality pasta sauce

1/2 punnet cherry tomatoes, halved

200g fior di latte or 8 bocconcini

8 thin prosciutto slices, torn

1/3 cup good-quality basil pesto

1 cup basil leaves

-- 

Combine flour in a bowl with yeast, sugar and 1 teaspoon salt. Add oil and 1 3/4 cups warm water and bring the mixture together with your hands. Place in an electric mixer fitted with a dough hook and knead for

10 minutes, or knead by hand on a floured surface until smooth and elastic. Place dough in a lightly oiled bowl, cover with plastic wrap and rest in a warm place for 30 minutes or until doubled in size.

Preheat the oven to 220C. Heat 4 pizza stones or 2 large baking trays in oven.

Knock back dough with your fist and divide into 4 portions. Roll out each portion on a lightly floured workbench to a 24cm circle and place on stones or trays.

Spread the pasta sauce over the pizza bases, leaving a 1-2cm border, then top with tomatoes and cheese. Bake for about

10-12 minutes until the crust is golden, sauce is bubbling and cheese has melted. Arrange prosciutto, pesto and basil on top of each pizza and serve.

-- SALMON WITH GREEN OLIVE AND PARMESAN CRUST

- Serves 4 

- Preparation time: 40 minutes

- Cooking time: 12 minutes

- Skill level: intermediate

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2 garlic cloves, roughly chopped

100g brioche or soft white bread, torn

2 lemons, zest, finely grated

1 tsp lemon thyme leaves

1/4 cup green olives, chopped

2 cups parmesan, finely grated

20g unsalted butter, softened

1/3 cup olive oil, plus extra to drizzle

4 x 180g skinless salmon fillets, pin-boned

400g potatoes, chopped

1/4 cup pure (thin) cream

Steamed green beans and lemon wedges, to serve

-- 

Whiz garlic, brioche, lemon zest, thyme, olives and 1 cup of the parmesan in a food processor until finely chopped. Add butter and 2 tablespoons oil, then season and pulse until the mixture resembles small crumbs. Set aside.

Place fish on a lined baking tray and season. Press crumb mixture on top, then cover and chill for 30 minutes.

Preheat the oven to 200C. Cook potato in a saucepan of boiling, salted water for about 10-12 minutes until tender. Drain, then mash. Beat in cream and remaining 2 tablespoons oil, then stir through the remaining 1 cup parmesan. Season and keep the potatoes warm.

Meanwhile, drizzle fish with oil and bake for 8 minutes or until crust is golden. Serve with the creamy mash, the beans and lemon wedges.

-- CURRIED LAMB WITH RICE PILAF

- Serves 4

- Preparation time: 10 minutes

- Cooking time: 40 minutes

- Skill level: Basic

--

2 tbsp sunflower oil

1 onion, thinly sliced

1/2 cup thick Greek-style yoghurt

2 tbsp Madras curry paste

1 cup basmati rice

1/4 cup mint leaves, chopped, plus extra sprigs to serve

12 French-trimmed lamb cutlets

1/2 cup flaked almonds, lightly toasted

-- 

Heat 1 tablespoon oil in a saucepan over medium-low heat and add the onion. Cook, stirring, for 5-6 minutes until softened.

Remove half the onion and set aside. Add 1/4 cup yoghurt and 1 tablespoon curry paste to the pan and cook, stirring, for 2 minutes or until combined. Add rice, stirring to coat the grains, then add 1 1/2 cups cold water and increase heat to medium.

Bring to the boil, then cover with a lid, reduce heat to low and cook for about 25 minutes. Remove from heat and stand, covered, for 5 minutes, then stir through the chopped mint and season.

Meanwhile, heat remaining 1 tablespoon oil in a frypan over medium-high heat and cook cutlets, in batches, for 2 minutes on each side.

Brush each side with the remaining 1 tablespoon curry paste and cook for a further minute each side. Transfer cutlets to a plate and rest, loosely covered with foil. 

To serve, spread rice on a platter and top with lamb and reserved onions. Drizzle with the remaining 1/4 cup yoghurt, garnish with almonds and extra mint sprigs, and season.