Cherry, Roasted Chilli & Herb Salad

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Cherry, Roasted Chilli & Herb Salad
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Course Entree, Platter
Servings
as a side
Ingredients
  • 2 red chillies
  • 500 g fresh dark pitted cherries
  • 1 cup coriander leaves
  • 1 cup ⁄2walnut halves toasted and roughly chopped
  • 3 Tbsp. olive oil
  • 1 1 ⁄2 tbsp. pomegranate molasses
  • 1 tbsp. fresh lemon juice
  • Kosher salt and black pepper to taste
Course Entree, Platter
Servings
as a side
Ingredients
  • 2 red chillies
  • 500 g fresh dark pitted cherries
  • 1 cup coriander leaves
  • 1 cup ⁄2walnut halves toasted and roughly chopped
  • 3 Tbsp. olive oil
  • 1 1 ⁄2 tbsp. pomegranate molasses
  • 1 tbsp. fresh lemon juice
  • Kosher salt and black pepper to taste
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Instructions
  1. Heat oven grill to high. Place chiles on a baking sheet; grill, turning as needed, until charred and tender, 4-5 minutes.
  2. Transfer to a bowl and cover with plastic wrap; let sit 5 minutes.
  3. Discard stems, skin, and seeds from chiles; finely chop and transfer to a bowl.
  4. Add cherries, coriander, walnuts, oil, molasses, juice, salt, and pepper; toss to combine.
  5. Serve chilled or at room temperature.
Recipe Notes

You can make pomegranate molasses by reducing 2 cups of cranberry juice over a medium heat until around 1/2 cup remains - It will thicken more on standing, so don't over reduce.

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Nectarine and peanut chicken salad

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Nectarine and peanut chicken salad
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Servings
Ingredients
  • 1  skinless chicken breast
  • 50 g watercress
  • 2 nectarines
  • 8 g asparagus spears
1/2 cucumber
2 tomatoes or 10 cherry tomatoes
50sugar snaps
2 tablespoons chopped fresh corinader
  • 1/2 red chilli peppers chopped
  • 2 tablespoons roasted peanuts
  • 2 tablespoons oil
marinade
  • 40 ml soy sauce
  • 2 tablespoons fish sauce
  • tablespoon juice and lemon zest of 1/2 lime
1honey
  • 1 clove garlic finely chopped
peanut sauce
  • 1 clove garlic  minced
  • 1/2 teaspoon chopped chilli pepper
  • 1 tablespoon grated ginger
  • 1 tablespoon coconut oil
  • juice and zest of 1/2 lime
  • 200 ml coconut milk
  • 100 g peanut butter
  • 2 tablespoons Thai red curry paste
  • black pepper and salt
Servings
Ingredients
  • 1  skinless chicken breast
  • 50 g watercress
  • 2 nectarines
  • 8 g asparagus spears
1/2 cucumber
2 tomatoes or 10 cherry tomatoes
50sugar snaps
2 tablespoons chopped fresh corinader
  • 1/2 red chilli peppers chopped
  • 2 tablespoons roasted peanuts
  • 2 tablespoons oil
marinade
  • 40 ml soy sauce
  • 2 tablespoons fish sauce
  • tablespoon juice and lemon zest of 1/2 lime
1honey
  • 1 clove garlic finely chopped
peanut sauce
  • 1 clove garlic  minced
  • 1/2 teaspoon chopped chilli pepper
  • 1 tablespoon grated ginger
  • 1 tablespoon coconut oil
  • juice and zest of 1/2 lime
  • 200 ml coconut milk
  • 100 g peanut butter
  • 2 tablespoons Thai red curry paste
  • black pepper and salt
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Instructions
  1. Combine all the ingredients for the marinade in a bowl.
  2. Cut the chicken into thin strips, put in a clean bowl and toss with 3/4 marinade. Place in the fridge.
  3. Cut the nectarines into small pieces and toss with the rest of the marinade.
  4. Heat the coconut oil in a small saucepan, sauté the garlic and the ginger over low heat. Add the chili pepper and stir, pour coconut milk and bring to a boil. Combine with the rest of the ingredients and cook over low heat until the peanut butter has melted and the sauce is smooth. Season with salt and pepper.
  5. Cook the sugar snaps in salted water. Cut the tomatoes and the cucumber into small pieces.
  6. Preheat your grill pan to high heat. Rinse the asparagus under cool water and remove the woody stems. Drizzle with oil and grill for 10 minutes until soft.
  7. Grill the nectarines for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes.
  8. Thread your chicken onto the skewers. Grill until the chicken is cooked through and light grill marks appear, turn from time to time so the meat doesn’t burn.
  9. Arrange the watercress on the plates, add cucumber, tomatoes and sugar snaps. Add the grilled asparagus and nectarines and top with the chicken. Drizzle generously with peanut sauce, add the chopped peanuts, chili pepper and fresh corinader. Enjoy!
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Peach Curd With Meringue Clouds

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Peach Curd With Meringue Clouds
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Course Dessert
Servings
Ingredients
  • 3 large eggs separated, room temperature
  • 1/2 cup plus 1/3plus 1 tablespoon sugar
  • 3 medium peaches 1 pitted and chopped, 2 cut into 1/4-inch wedges, about 500g total
  • 1/2 cup plus 1 teaspoon fresh lime juice
  • 3 tablespoons white rum
  • 5 tablespoons chilled unsalted butter cut into pieces
Course Dessert
Servings
Ingredients
  • 3 large eggs separated, room temperature
  • 1/2 cup plus 1/3plus 1 tablespoon sugar
  • 3 medium peaches 1 pitted and chopped, 2 cut into 1/4-inch wedges, about 500g total
  • 1/2 cup plus 1 teaspoon fresh lime juice
  • 3 tablespoons white rum
  • 5 tablespoons chilled unsalted butter cut into pieces
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Instructions
  1. Preheat oven to 90°C. Using a stand mixer fitted with the whisk attachment, beat egg whites on medium-high speed until frothy, about 1 minute. With the motor running, add 1/2 cup sugar, 1 Tbsp. at a time, and beat until medium peaks form, about 5 minutes. Continue to beat until stiff, glossy peaks form, 10–12 minutes.
  2. Transfer meringue to pastry bag and cut off tip so opening is 1/4" wide. Pipe four 3 1/4" rounds onto a grease proof-lined rimmed baking sheet. Bake meringues until dry, firm, and peel easily off of baking sheet around 90–105 minutes. Turn off oven and let cool in oven with door slightly ajar.
  3. Meanwhile, pulse chopped peach in a food processor until smooth. Transfer peach purée to a small bowl.
  4. Toss peach wedges with 1 Tbsp. sugar and 1 tsp. lime juice. Let sit, tossing occasionally, until peaches release their juices.
  5. Bring a medium pot of water to a simmer. Whisk rum, egg yolks, and remaining 1/3 cup sugar and 1/4 cup lime juice in a medium bowl. Place bowl over a pot of barely simmering water and cook, whisking constantly, until mixture is foamy and thickens slightly, around 5 – 6 minutes. Whisk in butter a few pieces at a time, incorporating completely before adding more. Stir in peach purée and let cool slightly.
  6. Strain through a fine-sieve into a small bowl. Press plastic wrap directly onto surface and chill until cold, at least 2 hours.
  7. Gently break each meringue and divide among bowls. Spoon peach curd over and top with macerated peaches.
Recipe Notes

Do Ahead: Peach curd can be made 2 days ahead. Cover and chill.

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