Cuisine : Cuisine, Issue 144
CUISINE 43 PEACH & PRESERVED LEMON SALAD Slice plenty of peeled stoned peaches and toss in a salad of cos lettuce, diced preserved lemon peel, black olives, flat-leafed parsley sprigs, crumbled feta and fried bacon. Dress with Moscatel vinegar and extra virgin olive oil. ROASTED NECTARINES & AMARETTI Halve and stone nectarines and place side by side in a roasting dish, flesh side up. Sprinkle with sugar and crushed amaretti. Add a splash of white wine and place in a 190°C oven until the amaretti have melted and the nectarines are tender. Serve with mascarpone. SUGARED NECTARINE TIRAMISU SERVES 6 This is a loose interpretation of tiramisu. It is almost like a trifle that contains nectarines macerated in sugar and white wine. 6 tablespoons caster sugar 3 nectarines, stoned and thinly sliced 3 tablespoons white wine 2 egg yolks 200g mascarpone 100g (12) savoiardi biscuits 300ml cream, whipped 6 amaretti, crumbled Put 3 tablespoons of the sugar, the nectarines and the wine in a bowl and mix well. Set aside for 15 minutes. Place the egg yolks and remaining 3 tablespoons of the sugar in a bowl and beat until thick, pale and creamy. Stir in the mascarpone. Break the savoiardi biscuits into bite-sized pieces and divide equally among 6 individual bowls or glasses. Spoon some of the nectarines over the savoiardi and pour some of the mascarpone mixture over. Top with a dollop of whipped cream and a sprinkle of crumbled amaretti. PORK CHOPS & PEACH PURéE Serve roasted, garlicky pork chops that have been sprinkled with fennel seeds with a bowl of stoned, peeled roasted peaches that have been mashed and mixed with a little sugar, fresh ginger juice squeezed out of grated ginger, salt and lots of pepper. Mashed potatoes on the side. LAMB MEATBALLS & APRICOT RICE Make lamb meatballs from minced lamb, a grated onion fried in butter, lemon zest and crumbled bread soaked in milk. Brown the meatballs in hot olive oil and add fried onions, cumin seeds, ground turmeric, halved stoned apricots and plenty of long-grain rice. Mix well, cover with chicken stock and season. Bring to the boil, cover, reduce the heat to the lowest setting and cook, without uncovering, for 20 minutes. Remove from the heat, uncover carefully, fluff up with a fork and serve with chutney and plain yoghurt and a sprinkle of chopped coriander. NECTARINE, RADISH & FENNEL SALAD Place sliced nectarines, fennel, radishes and carrots in a bowl with balsamic vinegar, chopped roasted almonds and parsley sprigs. Drizzle with extra virgin olive oil and season well. Serve with roast chicken and potatoes. ROASTED ONIONS & PLUMS Roast lots of peeled baby onions and plums for an hour until very tender and serve with roast lamb, white wine gravy and boiled faro wheat that has been drained and tossed with extra virgin olive oil, salt and pepper.
Cuisine, Issue 145