Nectarine, Fried Mozzarella & Basil Stacks with Balsamic Glaze

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Nectarine, Fried Mozzarella & Basil Stacks with Balsamic Glaze
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Prep Time 20 mins
Cook Time 15 mins
Servings
stacks
Ingredients
  • 4 large nectarines sliced into rounds
  • 12 leaves large basil
  • 350 g large fresh mozzarella balls sliced into 8 thick round slices
  • 1 cup panko bread crumbs
  • 1/4 cup Flour
  • 1/3 cup parmesan cheese grated
  • 2 eggs beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • Balsamic Glaze
  • 1/2 cup balsamic vinegar
  • 1 teaspoon brown sugar
Prep Time 20 mins
Cook Time 15 mins
Servings
stacks
Ingredients
  • 4 large nectarines sliced into rounds
  • 12 leaves large basil
  • 350 g large fresh mozzarella balls sliced into 8 thick round slices
  • 1 cup panko bread crumbs
  • 1/4 cup Flour
  • 1/3 cup parmesan cheese grated
  • 2 eggs beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne
  • Balsamic Glaze
  • 1/2 cup balsamic vinegar
  • 1 teaspoon brown sugar
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Instructions
  1. Add vinegar and brown sugar to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken.
  2. In a large bowl, combine panko, flour, parmesan, salt, pepper and cayenne, mixing thoroughly to combine. In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.
  3. Heat a large fry pan over high heat. Add 1 teaspoon of olive oil and sear both sides of the nectarines for 1 to minutes until just warmed, but still firm. Set aside and keep the nectarines warm.
  4. Add the remaining olive oil to the pan and when hot, fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, around 1 minute on each side. Drain on paper towel.
  5. To assemble, place one nectarine to a plate, top with 1 slice of fried mozzarella and then a basil leaf. Repeat the layer one more time and finish with a nectarine. Garish with basil and freshly grated pepper. Drizzle on the balsamic glaze.
Recipe Notes

To cut Nectarine Rounds - Start at one end of the fruit and slice until you run into the stone. It should be about 2 thick slices in. Then cute another slice into top of the nectarine until you hit the stone. Now carefully use your knife and cut all the way around, so now you should have 1 nectarine slice that is only attached only at the stone. The take a small pairing knife and very carefully cut around the stone to release the slice. You should now have 1 slice with a hole in the middle - use this in the middle of stack.

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Rockmelon With Fried Camembert, Parma Ham, Raspberry Reduction & Cranberry Vinaigrette

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Rockmelon With Fried Camembert, Parma Ham, Raspberry Reduction & Cranberry Vinaigrette
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Course Entree
Prep Time 25
Cook Time 25
Servings
Ingredients
  • Oil for frying
  • 1/2 cups Flour
  • 2 eggs beaten
  • 1 cup bread crumbs
  • 200 g Camembert wheel quartered and frozen for 1 hour
  • 1 cup fresh or frozen raspberries defrosted and drained
  • 1/2 cups dry red wine
  • 3 tbsp granulated sugar
  • 1/2 tsp kosher salt
  • 1/3 cups dried cranberries
  • 1/4 cups balsamic vinegar
  • 1/4 cups sherry vinegar
  • 2 tsp Dijon mustard
  • 1 tsp light brown sugar
  • 1 tsp fresh lemon juice
  • 1/3 cups canola oil plus more for frying
  • 30 g sliced Parma ham or prosciutto
  • 1 5 cm wedge rockmelon peeled and cut into 1.5cm pieces
  • 2 tsp hulled pumpkin seeds lightly toasted
  • Italian parsley leaves for garnish (optional)
  • Sliced baguette lightly toasted, for serving
Course Entree
Prep Time 25
Cook Time 25
Servings
Ingredients
  • Oil for frying
  • 1/2 cups Flour
  • 2 eggs beaten
  • 1 cup bread crumbs
  • 200 g Camembert wheel quartered and frozen for 1 hour
  • 1 cup fresh or frozen raspberries defrosted and drained
  • 1/2 cups dry red wine
  • 3 tbsp granulated sugar
  • 1/2 tsp kosher salt
  • 1/3 cups dried cranberries
  • 1/4 cups balsamic vinegar
  • 1/4 cups sherry vinegar
  • 2 tsp Dijon mustard
  • 1 tsp light brown sugar
  • 1 tsp fresh lemon juice
  • 1/3 cups canola oil plus more for frying
  • 30 g sliced Parma ham or prosciutto
  • 1 5 cm wedge rockmelon peeled and cut into 1.5cm pieces
  • 2 tsp hulled pumpkin seeds lightly toasted
  • Italian parsley leaves for garnish (optional)
  • Sliced baguette lightly toasted, for serving
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Instructions
  1. Place flour, eggs, and bread crumbs in 3 shallow bowls. Dredge Camembert wedges in flour, then dip in eggs, and coat in bread crumbs; transfer to a parchment paper–lined plate and freeze until ready to fry
  2. In a small saucepan over medium-high heat, cook mashing berries until sauce is thickened, 8–10 minutes. Transfer to a bowl.
  3. Wipe pan clean, simmer half the cranberries, the vinegars, mustard, and brown sugar until cranberries soften and vinegars are reduced by half, 8–10 minutes. Let cool slightly and transfer to a blender. Add remaining salt and the lemon juice and purée until smooth. With the motor running, drizzle in oil until emulsified set vinaigrette aside.
  4. Heat oil in a saucepan or deep fryer to 180c Working in 2 batches, fry frozen Camembert until golden brown and crisp, 2–3 minutes. Using a slotted spoon, transfer cheese to paper towels to drain.
  5. To serve, spread some of the reserved raspberry reduction and vinaigrette on a serving plate; arrange ham and rockmelon. Top with fried cheese; garnish with remaining cranberries, the pumpkin seeds, and parsley leaves. Serve with toasted baguette on the side.
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Cauliflower Bisque with Browned Butter Croutons

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Cauliflower Bisque with Browned Butter Croutons
Combine milk, stock, cauliflower, potato, onion, garlic, and thyme in a large saucepan. Season with salt and pepper. Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, until the vegetables are very tender, 18 to 20 minutes. Meanwhile, melt butter in a large skillet over medium heat. Cook, swirling occasionally, until golden brown, 2 to 4 minutes. Add bread and cook, stirring often, until toasted, 10 to 12 minutes. Season with salt and pepper. Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper. Serve topped with croutons, pomegranate seeds, and chives.
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Course Entree
Prep Time 25
Cook Time 15
Servings
Ingredients
  • 2 cups full fat milk
  • 2.5 cups vegetable stock
  • 1 small head cauliflower separated into florets, about 450g
  • 350 grams starchy potatoes peeled and chopped
  • 1 small onion chopped
  • 2 cloves garlic crushed
  • 4 sprigs thyme
  • sea salt and freshly ground black pepper
  • 3 tbs unsalted butter
  • 3 cups cubed ciabatta bread
  • 1/3 cups heavy cream
  • 1/3 cups pomegranate seeds
  • Chopped chives for serving
Course Entree
Prep Time 25
Cook Time 15
Servings
Ingredients
  • 2 cups full fat milk
  • 2.5 cups vegetable stock
  • 1 small head cauliflower separated into florets, about 450g
  • 350 grams starchy potatoes peeled and chopped
  • 1 small onion chopped
  • 2 cloves garlic crushed
  • 4 sprigs thyme
  • sea salt and freshly ground black pepper
  • 3 tbs unsalted butter
  • 3 cups cubed ciabatta bread
  • 1/3 cups heavy cream
  • 1/3 cups pomegranate seeds
  • Chopped chives for serving
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Instructions
  1. Combine milk, stock, cauliflower, potato, onion, garlic, and thyme in a large saucepan. Season with salt and pepper. Bring to a boil over medium-high heat; reduce heat and simmer, partially covered, until the vegetables are very tender, 18 to 20 minutes.
  2. Meanwhile, melt butter in a large skillet over medium heat. Cook, swirling occasionally, until golden brown, 2 to 4 minutes. Add bread and cook, stirring often, until toasted, 10 to 12 minutes. Season with salt and pepper.
  3. Discard thyme sprigs. Puree soup, in batches, in a blender until smooth. Add cream and pulse to combine. Season with salt and pepper.
  4. Serve topped with croutons, pomegranate seeds, and chives.
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Banana, tofu and sugar snap pea risotto

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Banana, tofu, sugar snap pea and banana risotto
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Course Main Dish
Servings
Ingredients
  • 1 cup risotto rice
  • 1 onion chopped
  • 2 in bananas peeled and cutbite sized chunks
  • 2 tsp. Sambal Oelek
  • 1&1/2 cups water
  • 1 tsp. saffron or turmeric
  • 250 grams sugar snap peas cleaned and halved
  • 3 tbs. sunflower oil
  • sugar
  • cinnamon
  • salt and pepper
Course Main Dish
Servings
Ingredients
  • 1 cup risotto rice
  • 1 onion chopped
  • 2 in bananas peeled and cutbite sized chunks
  • 2 tsp. Sambal Oelek
  • 1&1/2 cups water
  • 1 tsp. saffron or turmeric
  • 250 grams sugar snap peas cleaned and halved
  • 3 tbs. sunflower oil
  • sugar
  • cinnamon
  • salt and pepper
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