Home' Advocate Communications : Fiordland Advocate 31 January 2013 Contents WHAT’S COOKING
Page 10 | 31 January, 2013
3-4 rashers streaky bacon
3 peaches, peeled stoned and each
cut into 6 wedges
1-2 teaspoons canola oil
freshly ground salt and pepper to
2 tablespoons each: extra virgin
olive oil, lemon juice
3-4 cups each: butter crunch lettuce
leaves, wild rocket leaves
3-4 tablespoons balsamic glaze
Microwave or grill the bacon, until
crisp. Crumble or cut into smaller
Brush a ridged grill pan with the oil
then heat. Pan-grill the peaches
for about 30 seconds each side
or until grill marks appear but the
peaches are still firm.
Whisk the salt, pepper, olive oil
and lemon juice in a large bowl.
Add the crisp salad leaves and
toss until lightly coated in the
dressing. Arrange in a salad bowl.
Top with the peaches and bacon.
Drizzle with the balsamic glaze.
Grilled peach salad
2-3 tablespoons rice bran oil
1kg lean pork, cut into 3cm cubes
1 large onion, diced
3 cloves garlic, crushed
1-2 tablespoons curry powder
1 teaspoon each: fenugreek seeds,
freshly ground black pepper to
2 tablespoons each: tomato paste,
1 cup hot water
6-8 apricots, halved and stoned
2 tablespoons each: cream,
desiccated coconut, chopped
Preheat the oven to 170°C.
Heat half the oil in a non-stick
frying pan. Pan-fry the pork in
batches, until lightly coloured.
Place in a casserole.
Sauté the onion,
Add the garlic, curry powder and
seeds. Stir for 1 minute. Add the
pepper, tomato paste and hot
water. Mix well then pour over the
Place half the apricots in the
casserole. Cover and cook for
about 2 hours, until the pork is
tender. Add the remaining apricots
and cook a further 10 minutes.
Stir in the cream, coconut and
Great served over split, baked
kumara. Serves 6.
Fragrant apricot pork
175g corn chips
390g can black beans in chilli
2 nectarines, stoned and thinly
2 spring onions, chopped
1 cup grated tasty cheddar cheese
1 avocado, stoned, peeled and
1 tablespoon lemon juice
1 cup sour cream
Preheat the oven to 220°C.
Lightly oil a sheet of foil. Place on
an oven tray.
Layer the corn chips, black beans,
nectarines, spring onions and
cheese in a 23cm-diameter round
on the foil. Bake for 8-10 minutes,
until the cheese has melted.
Combine the avocado with the
lemon juice. Serve the nachos
with the avocado and sour cream.
Serves 4 as a snack or light meal.
3.5kg red-fleshed plums, stoned
1kg apples, cored and sliced
3 onions, chopped
2 cups each: cider vinegar, malt
2 tablespoons salt
4 cups brown sugar
1 teaspoon ground chilli
1 tablespoon finely chopped root
1 teaspoon each: whole black
peppercorns, whole cloves, allspice
Place the prepared plums in a
large pan with the apples, onions,
vinegars, salt, sugar, chilli and
ginger. Tie the peppercorns, cloves
and allspice berries in muslin
and add. Simmer until very soft.
Remove the muslin bag.
Purée the plum mixture in a
blender or food processor or sieve
through a colander. Return to a
clean pan and boil until thick –
this will take about 1 hour.
Pour into hot clean bottles.
Seal when cold. The tops may
be dipped in melted wax for an
airtight seal. Makes about 2 litres.
Favourite plum sauce
Life’s too short not to take
advantage of summer’s splendid stone fruit. And this year’s selection –
with its intoxicating aromas – is one of the best. There’s nothing more
enjoyable than biting into a fresh, tree-ripened peach, apricot, nectarine
or plum, savouring the juices and the flesh melting in your mouth.
Peaches reached celebrity status in Europe in 1893 when the famed
French chef Escoffier honoured the Australian soprano, Dame Nellie
Melba by creating a dish in her name. When the famed prima donna
threw a party at London’s Savoy Hotel, Chef Escoffier produced Pêches
Melba – a swan carved out of ice nestling in a bed of poached peaches
on a base of vanilla ice cream. A purée of raspberries is now a standard
addition to this delectable dessert.
One of Italy’s most famous drinks, the Bellini – a mixture of Italian
sparkling wine and peach purée – was created by Giuseppe Cipriani,
founder of Harry’s Bar in Venice in 1931. The cocktail’s colour reminded
Cipriani of the shade of the toga worn by a saint in a painting by 15th-
century Venetian artist Giovanni Bellini. Harry’s has been host to Charlie
Chaplin, Earnest Hemingway, Humphrey Bogart, Orson Welles and
Aristotle Onasis amongst others.
Peaches, apricots, nectarines and plums also make excellent
substitutes for tomatoes in many recipes. For example, sliced ripe
nectarines layered in rows together with sliced, fresh mozzarella,
drizzled with equal amounts of olive oil and balsamic vinegar and
seasoned with flaky sea salt, freshly ground black pepper and sliced
Or crispy croissants filled with ripe plums and bacon. Crisp the
croissants at 180 degrees Celsius. Split and spread with butter or table
spread. Fill with sliced plums and grilled bacon. Add a dab of chutney or
Stone fruit sold in most supermarkets needs to be picked when it is firm
to prevent spoiling in transit. To hasten ripening, place the stone fruit in
a brown paper bag with an apple and keep at room temperature. Once
ripe, store in the refrigerator.
To prepare your own balsamic glaze, combine a 1⁄2 cup of balsamic vinegar with 4 tablespoons of brown
sugar. Simmer, until thick.
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