Entertaining
An easy Easter brunch for six
If you're planning ahead for Easter weekend and don't fancy doing the traditional big Easter Day lunch how about a brunch instead? Here's my menu for this time of year ...
I always try and lay on some kind of fruit compote or fruit salad but it’s a bit early for berries so I’ve suggested a dried fruit compote made with redbush tea and served with rich, creamy yoghurt.
The centrepiece is a twist on a traditional kedgeree from my book Food, Wine and Friends, made with smoked salmon - a real crowd pleaser and to finish, a couple of recipes for home-made muffins which I suggest should be freshly baked by any willing helper you can rope in. Or simply buy in some croissants, re-heat them and serve them with some good breads and toast and a range of interesting jams.
You can also set up your own juice bar (see my Beginners’ guide to juicing) or make my simple St Clement’s Punch.
Menu:
Dried fruit compote with redbush tea, cinnamon and honey
Smoked salmon kedgeree
Banana and honey muffins
Bacon, onion and Cheddar muffins
St Clement's Punch
Dried fruit compote with redbush tea, cinnamon and honey
I always have South African redbush (Rooibos) tea in the cupboard. It makes a great caffeine-free alternative to ordinary tea. You can also use it to make this delicious fruit compote.
Serves 6
3 redbush teabags
400g mixed dried fruit (I’d suggest about 100g each dried apricots*, prunes and figs, 50g dried apple or pineapple and 50g raisin mix which you’ll usually find in the fruit and vegetable section of the supermarket)
1-2 tbsp runny honey
1 stick of cinnamon
4 cloves
1 thinly pared slice of orange rind
50g whole almonds
Greek yoghurt to serve
Put the teabags in a jug, pour in 700ml of boiling water, leave to infuse for 4 minutes then remove the teabags. Put the dried fruit in a saucepan and pour over the tea. Add 1 tbsp of the honey, cinnamon, cloves and orange rind, stir and bring to the boil. Simmer the fruit for 5 minutes then turn off the heat and check for sweetness, adding the remaining honey if you think it needs it. Cover the pan and leave to cool. Remove the cinnamon stick, cloves and orange rind and add the almonds. Refrigerate for at least 2 hours. Spoon into individual glass bowls or dishes and top with a dollop of creamy Greek yoghurt
* I would use standard rather than organic apricots for this recipe because the colour is brighter.
Smoked salmon kedgeree
Kedgeree is an Anglo-Indian dish which stems from the days of the Raj. This party version is based on a relatively new product - lightly smoked salmon which gives it a particularly luxurious flavour. If you can’t find it use organic salmon and add a little bit of smoked salmon at the end when you add the prawns.
Serves 6
3 large fresh eggs
250g undyed skinless, boneless smoked haddock or cod fillet
250g lightly smoked skinless, boneless salmon fillet or ordinary salmon fillet
3 tbsp sunflower oil or other light oil
1 medium onion (about 125-150g) peeled and finely chopped
2-3 tsp good quality mild curry powder or pilau rice seasoning
300g basmatti rice
175g cooked peeled prawns, thawed if frozen
40g soft butter
2-3 tbsp freshly squeezed lemon juice
3 heaped tbsp chopped fresh coriander leaves and a few whole leaves for decoration
Salt and freshly ground black pepper
Bring a small saucepan of water to the boil. Prick the eggs if you have an egg pricker and lower them carefully into the water and boil for 10-12 minutes depending on the size of the eggs. Drain off the water, pour cold running water over the eggs then leave to cool in cold water.
Put the smoked haddock and salmon into a larger pan and pour over just enough cold water to cover. Bring gradually to the boil then once the water is bubbling, draw the pan off the heat and cover it with a lid or a piece of foil. Leave for 5 minutes then carefully remove the fish fillets. Pour the cooking water into a jug up to the 600ml mark and set aside.
Heat the oil in another heavy duty pan or casserole and fry the onion over a moderate heat for about 6-7 minutes until starting to turn dark brown at the edges. Sprinkle in the curry powder or rice seasoning (I use 3 tsp but use 2 if you want a slightly milder flavour). Add the rice, stir again and pour in the reserved water you used for cooking the fish. Bring to the boil then turn the heat right down and cover the pan. Cook for about 15-20 minutes until all the liquid has been absorbed.
Meanwhile shell and quarter the eggs. Set aside six quarters and roughly chop the rest. Flake the fish being very careful to remove any remaining bones. Once the rice is cooked, fork it through and tip in the cooked fish, prawns and eggs, cover the pan and leave for 5 minutes on a very low heat. Turn off the heat, add the butter, fork through, season with the lemon juice and a little salt and pepper if you think it needs it and fork through the chopped coriander. Serve on a warm platter decorated with the quartered eggs and the remaining coriander leaves.
* You can keep the kedgeree covered in the pan for about 15-20 minutes before serving it or transfer to a very low oven and keep it for about 30-40 minutes.
Banana and honey breakfast muffins
Makes about 12 small or 6 larger muffins
50g unsalted butter
2 tbsp clear honey (about 55g)
1 heaped tbsp natural unsweetened yoghurt
About 60ml milk
1/2 tsp vanilla extract
150g plain flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 level tsp salt
1 large egg, lightly beaten
1 medium-ripe banana (yellow rather than green or speckled with black)
Unrefined caster sugar for topping
You’ll need 1 x 12 hole small muffin or tartlet tins and some small paper cases
Pre-heat the oven to 190°C/375°F/Gas 5. Line the hollows in the tin with the paper cases. Gently heat the butter in a pan with the honey. Set aside and cool slightly. Put the yoghurt in a measuring jug and mix in enough milk to bring it to just over the 100ml mark. Stir in the vanilla extract. Sieve the flour into a bowl with the baking powder, cinnamon and salt and hollow out a dip in the centre. Pour the honey and butter mixture, beaten egg and yoghurt and milk into the flour and mix in lightly and swiftly with a large metal spoon to get a rough batter. (Don’t overmix - it doesn’t have to be completely smooth). Peel the banana, slice it thinly into the batter and fold in lightly so that all the slices are coated. Spoon the batter into the muffin cases and sprinkle each with a little caster sugar. Bake for about 20 minutes or until fully risen and well browned. Transfer the muffins to a wire rack and eat as soon as cool enough to handle.
Bacon, onion and cheddar muffins
Makes about 12 small muffins or 6 larger ones
1 tbsp sunflower or other cooking oil
75g cubed pancetta or bacon lardons
1 small onion (about 75g), peeled and finely chopped
50g butter
1 heaped tbsp natural unsweetened yoghurt
About 60ml milk
150g plain flour
1 1/2 tsp baking powder
1/4 level tsp salt
15g finely grated parmesan cheese
1 large egg, lightly beaten
40g coarsely grated mature cheddar cheese
You’ll need 1 x 12 hole small muffin or tartlet tins and some small paper cases
Pre-heat the oven to 190°C/375°F/Gas 5. Line the hollows in the tin with the paper cases. Heat the oil in a small frying pan and fry the pancetta or lardons for a couple of minutes until they start to brown. Add the onion, stir and cook over a low to moderate heat for another 5 minutes until the onion is soft then set aside to cool. Gently melt the butter in another pan and leave to cool. Put the yoghurt in a measuring jug and mix in enough milk to bring it to just over the 100ml mark. . Sieve the flour into a bowl with the baking powder and salt. Add the parmesan and hollow out a dip in the centre. Pour the beaten eggs, melted butter and yoghurt and milk into the flour and mix lightly and swiftly with a large metal spoon to get a rough batter. (Don’t overmix - it doesn’t have to be completely smooth). Fold in the bacon and onions. Spoon the batter into the muffin cases and sprinkle each with a little grated cheddar. Bake for 20-25 minutes or until fully risen and well browned. Transfer the muffins to a wire rack and eat as soon as cool enough to handle.
St Clement’s Punch
A fresh, zesty citrus-based punch that’s packed with vitamin C. It obviously tastes best if you squeeze the fruit yourself but bought freshly squeezed juice is fine if you’re short of time
Serves 4-6
250ml freshly squeezed orange juice (about 4 oranges)
150ml freshly squeezed pink grapefruit juice (1-2 grapefruit)
250ml chilled lemon refresher or traditional lemonade
1 tbsp Grand Marnier (optional)
Slices of orange and lemon to decorate
Simply pour the orange and lemon juice into a jug and top up with the lemon refresher and stir well. Add the Grand Marnier if using, stir again then add a few slices of orange and lemon to the jug and serve
What to drink
I think bubbly is by far the best wine by far for a brunch - champagne if you feel like splashing out but a good sparkling wine is perfectly good. I’d choose a blanc de blancs or sparkling chardonnay at this time of day - or an Italian prosecco. You can also, of course, make my low - or no-alcohol punch - and some fresh juices.
The photo which is not of my version of the salmon kedgeree but another one is © Martin Turzak - Fotolia.com. No reason why you can't add a few shell-on prawns though.
What to drink for Diwali
If you’re planning a meal to celebrate Diwali this weekend here are two traditional drinks to accompany the feast.
Alcohol is not traditional for the festival, Ramesh Ganega former head chef of the Michelin-starred restaurant Quilon in London told me. Indians would be more likely to drink lassi or jal jeera (cumin-flavoured water) and finish the meal with chai (spiced tea)
Here are his two recipes
Jal Jeera
Serves 6
2 tbsp cumin seeds
2 tbsp mint leaves + extra for decoration
1 tsp fresh coriander leaves
2 tbsp lemon juice
1/2 tsp black salt or ordinary salt
5 cups (2 pints/1.2 litres) chilled water
A pinch of sugar
Grind the cumin seeds to make fine powder.
Roast the powder.
Grind the mint and coriander to make a paste.
Mix roasted cumin powder, mint paste, coriander paste, lemon juice and black salt.
Now add water and mix well.
Season to taste with sugar
Pour cold water into glasses
Adorn with mint leaves.
Sweet Lassi
Serves 6
500 ml plain yoghurt
250 ml water
4 tbsp sugar
Crushed ice
Put the first three ingredients in a blender.
Add ice and blend the mixture until froth appears.
The sweet lassi is ready to serve.
(You can make flavoured lassi by adding fruits such as mango and strawberry or rose, pistachio, cardamom and almonds)
If you'd like to make your own ghughra pastries for Diwali try this recipe from cookery writer Sejal Sukhadwala.
Quilon is at 41 Buckingham Gate, London SW1E 6AF
Tel: 020 7821 1899
Image by StockImageFactory.com at shutterstock.com
3 peachy cocktails to celebrate the 4th of July
Fresh peaches are bang in season right now so use them to make these summery cocktails that I think are quite perfect for this week's Independence Day celebrations.
Peach Bellinis
The classic Venetian drink invented by Giuseppi Cipriani the founder of Harry’s Bar. The best way to make them is to juice the peaches or squeeze them by hand which gives you a clear juice. Make them just before you serve them or the peach juice will discolour (you can add lemon juice to prevent that but it detracts from the pure peach flavour).
For 6 glasses
4-6 peaches depending on size and ripeness (ripe ones will obviously yield more juice)
A well chilled bottle of good quality prosecco or champagne
Juice or purée* the peaches. Pour the juice just over a third of the way up a champagne flute and carefully top up with prosecco or champagne, tilting the glass towards the bottle as you pour. (The juice may make the wine fizz up more than usual so you may have to wait for it to settle before topping up.) Taste to check the proportions of peach juice and prosecco which will vary depending how ripe your peaches are then pour the remainder of the glasses out in the ideal proportions. (*Puréeing results in a less aesthetic but equally delicious drink)
Peach Julep
A great variation on the classic Mint Julep
For each cocktail
6-8 fresh mint leaves
2-3 tsp sugar syrup (see below)
A quarter of a ripe peach, cut into cubes + another quarter, sliced for serving
2 shots of bourbon
A couple of drops of vanilla extract
A sprig of mint and a slice of peach for garnish
Lightly crush the mint leaves with the sugar syrup in a cocktail shaker, add the cut up peach quarter, bourbon and vanilla extract and lightly muddle (crush) again. Strain the mixture into a highball (tall) glass full of crushed ice and stir well. Add the peach slices, stir, top with a little more crushed ice and garnish with a sprig of mint. Serve immediately.
(If you can’t get hold of really ripe peaches you could boost their flavour with 2-3 tsp of peach-flavoured liqueur or schnapps instead of the sugar syrup)
* To make a sugar syrup put 150g of sugar in a small saucepan with 175ml of water and place over a low heat, stirring occasionally until the sugar has dissolved. (Brush any grains of sugar that stick the side of the pan into the syrup so that it doesn’t crystallise) Bring the syrup to the boil without stirring and boil for 2-3 minutes. Take off the heat and leave to cool. Any you don’t use can be kept in a sealed container and refrigerated for 2-3 weeks.
Peach Mint Crush
A fabulously refreshing hot weather drink from cookery writer Signe Johansen
Serves 2
10 mint leaves
2-3 tsp sugar or, even better, a simple sugar syrup (see above)
1-2 peaches, peeled and roughly cut up
juice of 1/2 lime
4-6 crushed ice cubes (or, if you have a blender that can crush ice, then just chuck them in)
200ml iced green tea
Muddle the mint and sugar together as if you were making a mojito, to release the mint oils, then put this in a blender with the rest of the ingredients, whizz up and serve immediately
Photo ©lilechka75 at fotolia.com
What food to pair with alcohol-free cocktails
Advertising feature: If you or members of your family or friends don’t drink how does that affect the kind of food you serve at holiday get-togethers and parties? The answer, happily, is not at all if you opt for high quality alcohol-free spirits.
Abstinence’s award-winning range of gin-like spirits (which have won gold and silver medals at this year’s San Francisco World Spirits Competition and UK Spirits Business Low and No Masters awards) are among the best I’ve tasted. They come from South Africa and are infused with different Cape botanicals to give each a distinctive character - without any added sugar, artificial sweeteners or colourants. You simply add tonic and an appropriate garnish and serve
They asked me to work with them to come up with the ideal food pairing for each product (which you can order through Amazon in the UK) and, believe me, I had fun with it! Why don’t you give them a try?
Cape Citrus
The Western Cape is one of the world’s largest exporters of citrus fruits which make their appearance in this deliciously citrussy non-alcoholic spirit
Botanicals
Orange, Lemon, Grapefruit, Buchu, Cassia, Pepper, Fennel, Ginger.
Serve with: premium tonic water, a grapefruit slice and fresh rosemary
Food pairing suggestions
The citrussy notes of this refreshing drink make it ideal for salads and seafood dishes, especially shellfish like prawns and crab
Think light fish patés, smoked salmon, prawn or crayfish cocktail and tuna salads
Crisp-fried goujons (or even fish and chips)
In terms of cuisines Cape Citrus would be a natural match for Mexican-inspired food like fish tacos and guacamole (and who doesn’t like those?)
The herbal notes will also chime in well with dishes that include dill and coriander and with yoghurt and herb-based dips. Or try it with summery veggie dishes like feta and courgettes.
Oh and it’s really good with garlic! Try it with garlicky chicken or chicken substitutes like a chicken or garlic kiev. Or just with some freshly baked garlic bread.
Awards: UK Spirits Business Low and No Masters 2021: Gold, San Francisco World Spirits Competition 2021: Double Gold
Available from Amazon UK
Cape Spice
As the name suggests this is all about the warm spices you find in southern African cuisine which reflect the country’s Dutch, Indian and Portuguese heritage.
Botanicals: Allspice, Cassia, Cardamom, Coriander, Clove, Orange Peel, Honeybush.
Serve with: premium tonic water, orange twist and fresh thyme
Food pairing suggestions
The spice in the name is the key for this does indeed go with spicy food - and has spices of its own in the way of cardamom, coriander and Christmassy cloves. You can pair it with such different dishes as chicken (or tofu) satay and kimchi but it also makes a great drink to pour at a barbecue (it’s ace with pulled pork for a start). You could also drink it with tapas: it’s ideal with chorizo or any peppery sausage come to that or try it with a selection of Indian street food-style snacks like bhajis, samosas and pakoras.
Awards: UK Spirits Business Low and No Masters 2021: Gold
Available from: Amazon UK
Cape Fynbos
South Africa has one of the most diverse plant kingdoms in the world, referred to locally as fynbos. The Cape Fynbos draws its inspiration from that, most particularly the indigenous Cape Rose Geranium.
Botanicals Rose Geranium, Juniper, Angelica Root, Coriander, Lemon
Serve with: premium tonic water, lemon peel and fresh berries
Food pairing suggestions: There’s an exotic floral aroma to this alcohol-free spirit. In some ways it’s quite delicate - it’s delicious with a creamy brie, labneh or other soft cheeses - but it would also work well with middle-eastern and Persian dishes (think of the rose-petals in those cuisines) so pair it with mezze and other subtly spiced dishes
And although it’s dry you could also drink it with sweet things like macarons and meringues or a fresh berry-topped New York-style cheesecake. and - a big hit this - white chocolate with crunchy raspberry brittle
Awards: UK Spirits Business Low and No Masters 2021: Silver
Available from: Amazon UK
Epilogue X
A smoky, after dinner non-alcoholic spirit, perfect for late night drinking
Botanicals: Smoked, Peated and Blended Malts, Oak, Honeybush, Vanilla, Cassia, Cardamom, Clove, Helichrysum Petiolare (Impepho)
Serve with: Add some ice and top with soda or mix with ginger ale and a squeeze of lime. If you fancy something sweeter, it works a treat when mixed with Coca-Cola. If you are really trying to impress, it is perfect for a non-alcoholic Old Fashioned.
Food pairing suggestions: There’s one ingredient which stands out with this dark caramelly spirit and it’s perfectly suited to its role as an after dinner drink - and that’s chocolate. Milk chocolate, dark chocolate, chocolate and caramel wafers (those of you who are Tunnock’s fans are going to be very happy), chocolate-covered pretzels - they’re all good. Given the fact it also works well with ginger as a mixer try ginger biscuits too. Those crisp, thin little ginger biscuits would be perfect. Or homemade brandysnaps.
Available from: Amazon UK
Blood orange aperitif
A classic, sophisticated Italian style aperitif made with African wormwood
Botanicals: African wormwood Cinchona Bark, All Spice, Clove, Blood Orange, Spice Distillate
How to serve: With soda water and an orange twist or make an AF version of an Aperol spritz by mixing it with a non-alcoholic sparkling wine and soda. (I like it with a light tonic too FB)
Food pairing suggestions: Transport yourself to a Venetian bacaro with this classic Italian style aperitivo which will go with all those delectable cichetti they have on the counter in the city’s bars. Little sandwiches, big fat green olives, arancini (risotto balls), grissini with parma ham - you can recreate it all at home. Or just pour yourself one while you wait for your Friday night pizza to arrive (It’s actually pretty good with pizza too)
Awards: UK Spirits Business Low and No Masters 2021: Gold, San Francisco World Spirits Competition 2021: Silver
Available from: Amazon UK
This feature is part of a paid collaboration with Curated Beverages
A Middle-Eastern inspired barbecue for eight
Here's a barbecue I've dug out of the archives - a middle-eastern inspired BBQ from my book Food, Wine and Friends.
The centrepiece is a spiced, butterflied leg of lamb served with a delicious Turkish-style bulghur wheat salad called Kisir. Finish with grilled nectarines or, if you prefer to have your dessert prepared ahead, some refreshing wine jellies.
I’m not a big fan of starters with barbecues but you could offer a selection of bought-in mezze - some hummus and beetroot dip (Waitrose does a good one in their new Levant range) stuffed vine leaves, olives and flatbread. If you want to add a home-made element (which always gives the impression you’ve made the lot!) try my charred aubergine salad.
Charred Aubergine Salad
There’s a popular middle-eastern dip which involves charring or roasting an aubergine then gouging out the flesh and making a dip. I’ve never been really grabbed by it because a) it takes ages to make b) turns a dirty beige colour and c) you discard the skin which is the best bit. Here’s the solution - a salad which includes all those lovely smoky flavours.
Serves 4-6 as part of a selection of starters. Double the quantities if serving it one its own
2 medium or 1 large aubergine (about 500g)
4 tbsp olive oil
1 medium onion (about 100g), peeled and roughly chopped
1 clove of garlic, peeled and crushed
2 medium tomatoes, skinned, de-seeded and diced
2 tbsp roughly chopped parsley and 1 tbsp chopped mint leaves
1 - 1 1/2 tbsp lemon juice
1 tsp ground cumin
Salt and pepper
Cut the stalks off each aubergine, cut in half lengthways then cut into cubes. Heat a wok for about 2 minutes over a high heat, add the oil, heat for a few seconds then tip in the aubergine cubes. Stir fry over a moderate heat for about five minutes until lightly browned then turn the heat down low, add the onion and garlic, stir, cover the pan and cook gently for a further 15 minutes, stirring from time to time. Tip the aubergine into a shallow dish while you prepare the other ingredients. When the aubergine is cool (about 20 minutes), cut it up roughly with a knife and fork then mix in the chopped tomato, parsley and mint. Season with lemon juice, cumin and salt and pepper and serve with warm pitta bread.
6 good wine pairings for aubergine/eggplant
Butterflied leg of lamb with cumin, lemon and garlic
A butterflied leg of lamb - one where the bone is removed and the meat opened up to create a huge flat piece of meat - is one of the tastiest, simplest and most impressive dishes to barbecue. Order it in advance from a butcher and he’ll do all the hard work for you.
Serves 8
1 large butterflied leg of lamb (about 2-2.5kg)
For the marinade
2 large cloves of garlic, peeled and roughly chopped
1 tsp coarse sea salt
1 tbsp cumin seeds
1 tsp coriander seeds
1 tsp Herbes de Provence
1/2 tsp black peppercorns
1/4 tsp crushed chillies
Juice of 1 lemon (about 3 tbsp)
3 tbsp olive oil
Put the garlic, sea salt, cumin seeds, coriander seeds, Herbes de Provence, black peppercorns and chillies in a mortar and pound with a pestle until the garlic breaks down and you have a thick paste. (Or whizz them in a spice grinder) Gradually work in the lemon juice and oil. Work over the meat with a small, sharp knife, cutting away any excess fat then cut the meat into two or three manageable pieces. Put the meat in a roasting tin, rub in the marinade, cover and leave in a cool place for at least 2 hours. Heat a gas barbecue to the maximum setting or light a charcoal barbecue and cook over an indirect heat for 15-20 minutes depending on the thickness of the meat and how well you like it cooked, turning it half way through the cooking time. Remove to a platter or carving dish, cover lightly with foil and rest for 15 minutes. Slice thinly and serve with kisir (below), a mixed leaf salad and some warm flatbread.
Kisir
This Turkish-inspired recipe is the perfect party salad. You can vary it depending on what you have available substituting walnuts for hazelnuts or pistachios for example, adding some olives or some finely snipped dried apricots or replacing the dill with fresh coriander.
Serves 8
250g bulghur (cracked wheat)
50g roasted hazelnuts, chopped
50g shelled pistachios, roughly chopped
5-6 spring onions, trimmed and finely sliced
1/2 a cucumber, peeled, de-seeded and finely chopped
1 red ramiro pepper, halved, de-seeded and finely chopped
3 medium-sized ripe tomatoes, skinned and finely chopped
1 pomegranate
Juice of 2 lemons (about 6 tbsp)
1/2 tsp salt
1 tsp ground cumin
1 tsp chilli flakes
3 tbsp extra virgin olive oil
1 tbsp pomegranate syrup or 2 tsp balsamic vinegar and 1 tsp sugar
5 tbsp finely chopped parsley
3 tbsp finely chopped fresh mint leaves
3 tbsp finely chopped dill
Salt and freshly ground black pepper
Put the bulghur in a large bowl and pour over enough boiling water to just cover the grain. Leave for 15 minutes for the liquid to absorb then pour over plenty of cold water, swirl the grain around and tip the grain into a sieve. Squeeze the grain with your hands to extract any excess water and return the grain to the bowl. Add the chopped nuts, sliced spring onions, and chopped cucumber, pepper and tomatoes (including the seeds and pulp). Halve the pomegranate and scoop out the seeds, reserving the juice and discarding the pith. Add the pomegranate seeds to the salad. Whisk the lemon juice and reserved pomegranate juice with the salt, cumin and chilli flakes, whisk in the olive oil and pomegranate syrup or balsamic vinegar and sugar and season with salt and pepper. Tip into the salad and mix well. Finally mix in the chopped herbs. Toss well together and check the seasoning adding more salt, pepper or lemon juice to taste. Cover and set aside for at least an hour for the flavours to infuse.
Grilled nectarines with Greek yoghurt and honey
You can barbecue fruit just as easily as vegetables though it helps to have a separate rack to lay them on so they don’t fall off or end up tasting of garlic and spices!
Serves 8
6-8 medium sized ripe nectarines
50g butter
Flavourless cooking oil
1 tbsp unrefined caster sugar mixed with 1/2 tsp ground cinnamon
1 large carton Greek yoghurt
Some good, preferably Greek, runny honey
Run a knife vertically round the outside of each nectarine, cutting through to the stone. Holding one half of the fruit in each hand, twist them in different directions to pull them apart. Cut out the stone if it hasn’t come away. Melt the butter gently in a small saucepan or microwave and brush or smear it over the nectarine halves. Lightly grease a rack with flavourless oil and lay the peaches on it, cut side downwards. Barbecue for 10-15 minutes (depending how hot your barbecue is) turning them half way through the cooking time and sprinkling the cinnamon sugar over them. Serve with dollops of Greek yoghurt and drizzle with honey.
* If you haven’t got enough heat left in the barbecue roast the peaches in a lightly oiled roasting tin at 220°C/425°F/Gas 7 for 15 minutes, turning them as described above.
Wine (and other) pairings for peaches and nectarines
Sparkling Shiraz and Summer Berry Jellies
Serves 8
About 6 sheets of gelatine (but check the pack for the amount you need for the amount of liquid you’re using)
750ml sparkling shiraz or other sparkling red wine
6-8 tbsp sugar syrup*
600g mixed berries - strawberries, raspberries, blackberries, blueberries, black currants or redcurrants
2-3 tbsp caster sugar, depending how ripe your fruit is
Place the gelatine in a flat dish and sprinkle over 4 tbsp cold water. Leave to soak for 3 minutes until soft. Heat the sparkling shiraz in a microwave or saucepan until hot but not boiling. Tip the soaked gelatine into the wine and stir to dissolve then set aside to cool. Rinse the berries, cut the strawberries into halves or quarters then put them into a shallow bowl, sprinkle over 2-3 tablespoons of sugar and leave them to macerate. Check the liquid jelly for sweetness adding sugar syrup to taste - you’ll probably need 6-8 tablespoons. Put an assortment of berries in the bottom of eight glasses or glass dishes then pour over enough jelly to cover them. Put the glasses in the fridge to chill. As soon as the jelly in the glasses has set (about an hour) add the rest of the fruit and jelly. Return to the fridge to set for another 45 minutes to an hour before serving with cream or vanilla ice cream
* To make the sugar syrup dissolve 125g of sugar in 150ml of water. Heat gently together in a pan then when all the grains are dissolved, bring to the boil and simmer for 2-3 minutes. You can use the syrup immediately or cool it and store it for up to two weeks in the fridge.
Sparkling Nectarine and Blueberry Jellies
Serves 8
6 sheets of gelatine ((but check the pack for the amount you need for the amount of liquid you’re using)
750ml sparkling peach flavoured wine
200g fresh blueberries
3 medium-sized ripe nectarines
2 tbsp lemon juice
Place the gelatine in a flat dish and sprinkle over 4 tbsp cold water. Leave to soak for 3 minutes until soft. Heat the peach cocktail in a microwave or saucepan until hot but not boiling. Tip the gelatine into the peach wine and stir to dissolve then set aside to cool. Cut round the nectarines and twist each half in opposite directions to pull them apart. Cut them into cubes and sprinkle with lemon juice. Rinse the blueberries. Put a few blueberries and cubes of nectarine in the bottom of eight glasses or glass dishes then pour over jelly to cover. Put the glasses in the fridge to chill. As soon as the jelly in the glasses has set add the remaining fruit and jelly. Return to the fridge to set for another 45 minutes to an hour before serving.
What to drink:
I’d drink a crisp lemony white such as a Sauvignon Blanc, Rueda or Greek Assyrtiko or a rosé with the mezze. Almost any ripe, fruity medium-bodied red you enjoy would work with the lamb - I’d probably go for a Merlot, Syrah or Languedoc red such as Faugères or Minervois (you might also offer pomegranate juice for non-drinkers which would go very well with the salad). If you’re serving the nectarines you could serve a chilled Greek or southern French Muscat. The jellies are probably boozy enough already!
Top picture by Food Via Lenses at shutterstock.com though not a picture of the actual recipe. (You have to get the book for that 😉)
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