From fresh salads to cooling frozen lollies, we have just the round-up to make the most out of these juicy, sweet and delicious sun-kissed stone fruit.
Bacon and nectarine stuffed chicken breasts
SERVES 4
These bacon-wrapped chicken fillets tick both those boxes, be it a weeknight dinner or party. Salty meets sweet and everyone will want seconds.
FOR THE FILLING
125g bacon bits, cooked
100g grated Parmesan (or any hard cheese)
2 firm nectarines, finely chopped
1 cup (250g) ricotta
2 cloves garlic, chopped
2 spring onions, chopped
Salt and milled pepper
4 skinless chicken breast fillets, butterflied
1-2 Packet (250g each) streaky bacon
Glug canola or olive oil
Spicy potato wedges and green salad for serving
Method
- Preheat oven to 180°C or prepare medium-hot coals on the fire.
- Combine filling ingredients, season and set aside.
- Butterfly the chicken by slicing chicken breast open, keeping one side attached, to create a thinner chicken breast.
- Arrange the chicken on a tray and season well.
- Divide the filling between the chicken breasts making sure to spoon it down the one side of each butterflied fillet. Fold each fillet closed.
- Wrap 3-4 rashers of bacon around each fillet, then heat a pan over medium heat and add oil.
- Place fillets seam-side down and fry for about 3-5 minutes or until the bottom is sealed before turning.
- Fry for another 3-5 minutes before transferring to a lined
baking tray. - Roast covered for 20-25 minutes. Remove from oven and set aside
to rest for 5-8 minutes. - Serve chicken with spicy potato wedges and a big green salad.
Peach summer salad
SERVES 4
Bulk it up by adding shredded chicken or splurge with some garlic prawns.
FOR THE SALAD
3 dessert peaches, cut into wedges
1 red onion, cut into petals
1-2 radishes, thinly sliced
1 punnet (125g) sugar snap peas, sliced lengthways
1 packet cos lettuce & rocket 1⁄4 cup (60ml) pumpkin seeds, toasted
Shaved Parmesan (or use crumbled blue cheese, feta or ricotta)
FOR THE DRESSING
1 large clove garlic, grated or finely chopped
½ tsp (3ml) crushed ginger
¼ cup (60ml) apple cider or balsamic vinegar
½ cup (125ml) olive oil
Salt and milled pepper
Method
- Toss together the peaches, onion, radishes and sugar snap peas.
- Arrange the leaves on the base of a platter pile with peach mixture.
- Whisk together the dressing ingredients. Season to taste.
- Drizzle the dressing over the salad, top with pumpkin seeds and shaved Parmesan and serve.
Pork sausage and plum tray bake
SERVES 4
Inspired by Yotam Ottolenghi’s ‘sticky sweet-and-sour plums and sausages’, the plums break down as they cook – turning into a sweet and tart sauce that’s to die for.
Ingredients
3 red onions, cut into wedges
6 cloves garlic, sliced 3 potatoes, cut into wedges
Glug canola or olive oil
3⁄4 cup (185ml) chicken stock
Salt and milled pepper 8 plums, halved and quartered
8 pork sausages
2 sprigs rosemary
2 Tbsp (30 ml) apple cider or balsamic vinegar
2 Tsp (10 ml) brown sugar
Handful parsley, chopped
Method
- Preheat oven to 180°C.
- Place the onions, garlic and potatoes in a baking tray and drizzle with oil.
- Pour over ½ cup (125ml) of stock, season well and toss to coat all vegetables.
- Roast for about 25-30 minutes until potatoes are tender and stock has evaporated, giving it a shake halfway through.
- Add in the plums, sausages and rosemary.
- Mix the vinegar, sugar and remaining stock together, and pour over sausage mixture.
- Season and toss to mix everything well.
- Roast for a further 30 minutes, turning the sausages halfway through.
- Increase heat to 200°C for the last 10 minutes to brown the edges.
- Serve sprinkled with the parsley.
PICK ‘EM RIGHT :
- Look for smooth, plump fruit that has little to no blemishes or dark spots. The fruit should be soft, but not overly squishy.
- Not all wrinkles are bad! Wrinkles near the stem area of the fruit is a good indication of sweetness.
- Smell it! Nectarines, plums and peaches should have a delicate sweet and fruity aroma. The best test for ripeness is the scent – the fruitier the better!
- Buy them ripe and ready if you’re an avid stone fruit eater, or ripen them at home. Simply store on your kitchen counter in a single layer, making sure they’re uncovered and unwashed for at least 3 days. To speed up the ripening process, keep them in a paper bag.
- Keeping stone fruit in the fridge before they are fully ripe can often lead to a mealy texture. It’s best to store it in the fridge only after they are fully ripe.
Frozen plum lollies
MAKES 12
These plum lollies come together with just a few ingredients and are a guaranteed crowd-pleaser for kids and grown-ups alike!
Ingredients
8 large plums
½ cup golden syrup or honey
½ Tsp (3ml) vanilla essence
2 cups (500ml) plain yoghurt 12 lolly sticks
Method
- Cut a cross into the base of each plum and plunge into boiling water.
- Remove with a spoon and peel off the skin. Discard.
- Halve each plum and the stone.
- Line a 12-hole muffin tin with cupcake holders.
- Blitz the plums, syrup (or honey if using), vanilla and yoghurt until smooth. Add more syrup or honey to taste if it’s too tart.
- Divide the mixture between the muffin holes and freeze for 2 hours, or until semi-firm.
- Push a lolly stick into the centre of each mould and freeze until solid.
Words by: Gail Damon
Recipe and photography: Juicy Delicious SA