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

Celebrate the Chinese New Year with this delicious seafood supper

The Chinese New Year, which starts on February 1st, is one of those annual events that really captures the imagination. It is celebrated in such a colourful and joyous way and Chinese food is so delicious, quick and simple to make that I hope you won't be able to resist having a go at it, inauthentic though it absolutely is.

Buy in the dim sum and make the ice cream ahead and all you need make on the night is the stir-fry.

Menu:
A selection of dim sum
Luxury seafood stir fry, steamed pak choi
Stem ginger and almond ice cream, mandarin oranges and fortune cookies

A selection of dim sum

Frankly I think life is too short to make your own dim sum so unless you’re already an expert at rolling miniature spring rolls and making featherlight steamed dumplings I would order them in from your local takeaway or buy them ready made. The exception are these simple sesame prawn toasts which are easier to handle than the classic Chinese deep fried ones and can be prepared ahead and baked at the last minute

Sesame Prawn Toasts

Makes about 30 toasts

350g cooked, peeled prawns

2-3 spring onions, trimmed and finely chopped

1 tsp finely grated fresh ginger or ginger paste

1 tsp finely grated fresh garlic or garlic paste

1 1/2 tsp Vietnamese or Thai fish sauce

2 tsp light soy sauce

1/4 tsp sesame oil

1 medium egg white

1 tbsp ground rice

Salt, pepper and a pinch of caster sugar

About 5 thin slices white bread, preferably 2-3 days old

60-75g sesame seeds

Put the prawns in a food processor or blender along with all the other ingredients except the bread and sesame seeds and whizz until smooth. Transfer to a bowl, cover and refrigerate for an hour or two for the flavours to amalgamate.

Preheat the oven to 230°C/450°F/Gas 8. Cut the crusts off the bread and toast lightly. Cool then spread each slice thickly with the prawn paste. Cut each slice into six. Put the sesame seeds into a shallow bowl. Press the prawn toasts upper side down lightly into the sesame seeds then lay them on baking trays. Bake for about 5-6 minutes until the toasts are warm and the sesame seeds lightly browned. Cool for 10 minutes then serve.

Luxury seafood stir fry

This recipe may look long and complicated but it’s simply a matter of assembling the ingredients and throwing them together at the last minute in a wok.

Serves 6

400g large prawns, thawed if frozen

200g fresh queen (small) scallops

1 level tbsp cornflour

200g broccoli florets (about two medium heads of broccoli) cut into smaller florets3 tbsp sunflower or light olive oil

4-6 spring onions, trimmed and finely sliced

125g shitake mushrooms, wiped and finely sliced

1 large clove of garlic, peeled and crushed

1 knob of ginger about 2.5 cm square, peeled and grated

1/2 tsp Sichuan pepper or crushed chillies (optional)

Salt and freshly ground white pepper

For the sauce

225 ml light vegetable stock made with 1/2 an organic stock cube or 1 rounded tsp vegetable bouillon powder

Sieved juice of 1 large lemon (about 3-4 tbsp)

3-4 tbsp rice wine, sake or fino sherry

1 level tbsp caster sugar

1 level tbsp light soy sauce

1 rounded tsp cornflour

Reserve any liquid from the prawns and scallops. Pat them dry with kitchen towel and put in a large bowl. Sprinkle over the cornflour, season with 1 level tsp of salt and 1/2 tsp white pepper and toss thoroughly then set aside (in the fridge if you’re preparing the dish more than 30 minutes in advance) Microwave or blanch the broccoli in boiling, salted water for 2 minutes. Drain and set aside.

To make the sauce combine the stock in a jug with the lemon juice and 3 tbsp of the rice wine, sake or sherry. Stir in the sugar and the light soy sauce and check seasoning, adding more rice wine or other ingredients to taste. Mix the cornflour with 1 tbsp of water

When you’re ready to cook heat the wok, add 3 tbsp of oil and tip in the spring onions and sliced mushrooms. Stir fry for 2 minutes then add the broccoli, garlic and ginger. Stir fry another minute then season with sichuan pepper or crushed chillies if using. Tip in the seafood, the sauce and any liquid from the prawns and scallops and cook, stirring, until it comes to the boil (about 3 minutes) Add the cornflour and stir till thickened. Take off the heat and check the seasoning adding extra salt or pepper if needed. Serve with plain boiled rice and some steamed pak choi.

Stem ginger and almond ice cream

You can make this luxurious ice cream milder or stronger depending how much ginger you use. I’ve given quantities for 4 as it’ll fit into a standard ice cream machine. Just make the recipe twice to serve 6-8.

Serves 4

4-6 pieces of stem ginger + 3 tbsp of syrup from the jar

150ml Stone’s ginger wine

1 tbsp Cointreau or other orange liqueur + extra to serve

300g carton fresh custard

142ml carton whipping cream

A few drops of almond essence

Fortune cookies and mandarin oranges to serve

Chop the ginger very finely and place in a bowl. Put the syrup in a small saucepan with the ginger wine and Cointreau, bring to the boil and simmer for about 8-10 minutes until the liquid has reduced by about half. Pour over the ginger and cool for 10 minutes.

Transfer the custard into a large bowl and stir in the ginger and syrup. Whip the cream lightly and fold it into the custard, then add a few drops of almond essence to taste. Pour the custard into an ice cream machine and churn until firm, following the manufacturer’s instructions. Or, if you don’t have a machine, pour the mixture into a shallow dish or plastic container and place in the freezer then remove after 1 1/2 hours and whisk with an electric hand whisk. Repeat this freezing and whisking process 2 more times then leave until thoroughly frozen.

Store the frozen ice cream in a sealed plastic box and freeze for 24 hours.Transfer the ice cream to the fridge for 30 minutes before serving to make it easier to scoop. Serve with fortune cookies or another light crisp biscuit and tinned mandarin oranges drained and marinated in 2 tablespoons of Cointreau or another orange liqueur. Do give each person 8 segments - 8 is a sacred number in China and considered to bring luck and prosperity!

What to drink:
There are two ways to go with the wines for this menu - an aromatic white such as Riesling (I would recommend a young dry Riesling from Germany or Alsace), or a fruity Bordeaux rosé which is surprisingly good with Chinese food. I’ve also discovered that a good cold gin and tonic is exceptionally refreshing with fried dim sum such as prawn toasts and spring rolls although you could equally well serve a glass of Champagne or sparkling wine. Finish with a cup of delicate jasmine or chrysanthemum tea.

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.

Top wine pairings for lamb

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 😉)

A Greek-inspired summer supper

With this unseasonably hot weather why not look to Greece for inspiration when you're entertaining. Here's a simple meal for 4 that was inspired by a trip to Greece a few years ago.

Watermelon, feta and toasted pumpkin seed salad

One of my favourite summer salads - so fresh and simple
Serves 4

40g pumpkin seeds
1/2 a ripe watermelon (about 800g)
200g feta cheese
Greek or other olive oil for drizzling
Freshly ground black pepper

Heat a frying pan over a moderate heat. Add the pumpkin seeds and toast for 3-4 minutes shaking the pan occasionally until they start to change colour. Tip onto a plate to cool. Cut the watermelon flesh away from the rind, discard the seeds and cut into generously sized chunks. Divide between 4 plates. Drain any liquid surrounding the cheese, divide into 4 and crumble it roughly over the watermelon. Sprinkle over the toasted pumpkin seeds and drizzle over a little olive oil. Season with freshly ground black pepper and serve with Greek bread or warm sesame or wholewheat pitta bread, cut into quarters

Grilled lamb steaks with lemon, honey and mint

Serves 4

1 heaped tsp Greek or other strongly flavoured clear honey
3 tbsp Greek or other olive oil
3 tbsp freshly squeezed lemon juice
1 clove of garlic, crushed
2 tbsp chopped fresh mint
4 lamb steaks, about 150g each

Spoon the honey into a shallow dish, add the oil and mix together with a wooden spoon. Add the lemon juice garlic and mint and mix well. Trim any excess fat off the lamb steaks and place in the marinade, turning them so both sides are coated. Leave in the marinade for 30 minutes, turning them a couple of times.

Heat a ridged grill pan for about 3 minutes until almost smoking. Remove the lamb steaks, shaking off any excess marinade and lay in the pan. Cook for 2-3 minutes depending on the thickness of the steaks then turn them over and cook for another 2-3 minutes depending how rare you like your lamb. Remove the lamb steaks and set aside on a plate to rest for 5 minutes.

Remove the pan from the heat. Carve each steak on a slant into 3 thick slices and arrange on each plate. Pour any accumulated juices back into the pan along with the marinade and a splash of water, let it bubble up in the residual heat and pour the juices over the steaks. Serve with the orange and rocket salad below and sea-salt potatoes.

* You can obviously cook the steaks on a barbecue if you prefer

Wild rocket, orange and dill salad

I tasted a salad similar to this in a restaurant in Athens last year and found it refreshingly different
Serves 4

2 oranges
4 tbsp Greek or other olive oil
2 tbsp finely snipped fresh dill
A small pack of wild rocket
50g small black olives, marinated in herbs (optional)
Salt and freshly ground black pepper

Peel one of the oranges by scoring it in quarters round the outside and plunging it in boiling water for 3-4 minutes. Drain off the water, and peel away the rind removing as much pith as possible. Cut the orange across into thick slices and then into small triangular segments, again removing any excess pith. Squeeze the juice from the other orange and whisk with the olive oil. Season with salt and pepper and stir in the dill. When ready to serve divide the rocket between 4 plates, scatter over the orange pieces and a few olives, if using, and spoon over the dressing

Sea-salt potatoes

Cooking potatoes with hardly any oil or water gives them the lovely mealy texture of a baked potato. You could also cook them on a barbecue if you’re barbecuing the lamb.
Serves 4

500g baby new potatoes, washed and dried
1 tbsp Greek or other olive oil
Maldon sea salt

Take a casserole or large, lidded frying pan big enough to hold the potatoes in a single layer. Heat the casserole over a moderate heat, add the oil then tip in the potatoes. Give the pan a good shake and cover. Cook for about 25-40 minutes depending on the size of the potatoes and the thickness of the pan, shaking the pan regularly to ensure the potatoes brown evenly. Add a tablespoon of water now and then if they seem to be catching. When the potatoes are tender sprinkle over some Maldon sea salt, rubbed between your fingers.

Roast figs with walnuts and honey, Greek yoghurt

The Greeks are very keen on walnuts which are always served incredibly fresh. Make sure you use a freshly opened packet.
Serves 4

75g walnuts, roughly chopped
2 tbsp clear Greek or other strongly flavoured clear honey + extra to serve
8 small to medium or 4 large fresh figs
Greek yoghurt to serve
A little oil for greasing the baking dish

Pre-heat the oven to 225°C/425°F/Gas 7. Trim any stalk off the top of the fig and
cut into quarters two thirds of the way down the fruit. Stack the figs upright side by side in a lightly greased baking dish. Mix the chopped walnuts with the honey. Take small spoonfuls of the walnut mixture and press it gently into the centre of each fruit. Roast the figs for 10 minutes. Stir the yoghurt until smooth. Serve the figs with a generous dollop of yoghurt with some extra honey drizzled over the top.

What to drink:
Unusually this is a meal where you could take the same wine through the first and second courses. A zesty white like a Greek Assyrtiko or a citrussy Sauvignon Blanc (from, say, California, Chile or the Adelaide Hills in Australia) would suit both the feta salad and the lamb. Alternatively you could switch to a ripe soft red for the main course such as a Merlot, Syrah or southern French red such as Faugères or, if you want to stick to Greek wines, an Agiorgitiko.

With the dessert don't miss the opportunity to try an exotic Muscat from the Greek island of Samos, one of the best bargains in the wine world.