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 

1. Preheat oven to 180°C or prepare medium-hot coals on the fire. 
2. Combine filling ingredients, season and set aside.
3. Butterfly the chicken by slicing chicken breast open, keeping one side attached, to create a thinner chicken breast.
4. Arrange the chicken on a tray and season well.
5. Divide the filling between the chicken breasts making sure to spoon it down the one side of each butterflied fillet. Fold each fillet closed.
6. Wrap 3-4 rashers of bacon around each fillet, then heat a pan over medium heat and add oil.
7. Place fillets seam-side down and fry for about 3-5 minutes or until the bottom is sealed before turning. 
8. Fry for another 3-5 minutes before transferring to a lined
   baking tray.
9. Roast covered for 20-25 minutes. Remove from oven and set aside
   to rest for 5-8 minutes.
10. 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 

1. Toss together the peaches, onion, radishes and sugar snap peas. 
2. Arrange the leaves on the base of a platter pile with peach mixture.
3. Whisk together the dressing ingredients. Season to taste. 
4. 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 

1. Preheat oven to 180°C. 
2. Place the onions, garlic and potatoes in a baking tray and drizzle with oil.
3. Pour over ½ cup (125ml) of stock, season well and toss to coat all vegetables. 
4. Roast for about 25-30 minutes until potatoes are tender and stock has evaporated, giving it a shake halfway through. 
5. Add in the plums, sausages and rosemary.
6. Mix the vinegar, sugar and remaining stock together, and pour over sausage mixture.
7. Season and toss to mix everything well.
8. Roast for a further 30 minutes, turning the sausages halfway through. 
9. Increase heat to 200°C for the last 10 minutes to brown the edges.
10. Serve sprinkled with the parsley. 

PICK ‘EM RIGHT : 

1. Look for smooth, plump fruit that has little to no blemishes or dark spots. The fruit should be soft, but not overly squishy.
2. Not all wrinkles are bad! Wrinkles near the stem area of the fruit is a good indication of sweetness. 
3. 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!
4. 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. 
5. 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 

1. Cut a cross into the base of each plum and plunge into boiling water. 
2. Remove with a spoon and peel off the skin. Discard.
3. Halve each plum and the stone. 
4. Line a 12-hole muffin tin with cupcake holders.
5. 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. 
6. Divide the mixture between the muffin holes and freeze for 2 hours, or until semi-firm.
7. Push a lolly stick into the centre of each mould and freeze until solid. 

Words by: Gail Damon
Recipe and photography: Juicy Delicious SA 

The post 4 unconventional recipes with peaches appeared first on MyKitchen.

After her first smash-hit air fryer cookbook, our local best-selling author Louisa Holst is back with her second must-fry book. She’s serving up snacks, roasts, quick meals and dessert – all from her air fryer!  

Lemon and sage roast chicken 

SERVES 4-6 

Swap out the lemon for lime, orange or grapefruit if you prefer.  

Ingredients 

2 lemons 
1 (about 1.25kg) whole chicken 
45ml soft butter 
Handful fresh sage leaves 
30ml olive oil 
Salt and freshly ground black pepper, to taste 

Method 

1. Cut one of the lemons in half, then cut each half into thin half-moon slices. Cut the other lemon into quarters. 
2. Use your fingers to gently separate the skin from the chicken breast to create a pocket. Spread the soft butter carefully under the skin. Then, place the lemon slices and a few sage leaves under the skin. 
3. Put any leftover slices of lemon along with the lemon quarters and a sprig of sage into the cavity of the chicken. Tie the legs closed with string. 
4. Pat the chicken dry and rub with olive oil. Season well with the salt and pepper. 
5. Preheat the air fryer to 160 °C. Put the chicken, breast side down, into the basket of the air fryer and cook for 20 minutes. 
6. Turn the chicken over and baste with a little more olive oil. Cook for a further 20-30 minutes until the chicken is cooked and golden, and the juices run clear. Use a meat thermometer to check: the temperature should be 85°C. 
7. Remove from the air fryer and set aside to rest for 10 minutes before carving and serving.

Bean and biltong nachos 

SERVES 4-6 

These nachos are topped with spicy beans and biltong. They’re easy to prepare in the air fryer and will go down very well with a cold beer. 

Ingredients 

250g packet of nacho chips
1 can (400g) red kidney beans, drained 
200g baby rosa tomatoes 
30ml canola oil 
15ml Mexican taco spice 
50ml ready-made chipotle or BBQ sauce 
125ml biltong, thinly sliced 
Half a red onion, thinly sliced 
250ml grated Cheddar 
1 ripe avocado, peeled and sliced 
Sour cream and fresh coriander, to serve 

Method 

1. Preheat the air fryer to 200°C. Place the nachos in the air fryer basket and heat for 2-3 minutes until crisp. Toss halfway through the cooking time. Remove from the air fryer and set aside. 
2. Mix together the beans, tomatoes, oil, taco spice and chipotle or BBQ sauce in a bowl. Toss to coat. 
3. Put the bean mixture into the basket of the air fryer and cook for 4-5 minutes, stirring halfway through the cooking time. Remove from the air fryer and set aside. 
4. Divide the nachos between two ovenproof containers or aluminium foil containers. 
5. Top the nachos with the bean mixture. Sprinkle with biltong, sliced onion and cheese.
6. Put one of the containers into the air fryer and cook at 200 °C for about 5-6 minutes until the cheese has melted. Repeat with the remaining batch. 
7. Serve hot, topped with avocado, sour cream and coriander.

Spiced roasted butternut salad with peaches 

SERVES 4-6 

The sweet and spicy flavours of this colourful salad are sure to be a hit at your next braai. Simply add 250ml cooked couscous or quinoa and top with crumbed feta if you prefer a more substantial salad. 

Ingredients 

FOR THE SALAD  

500g cubed butternut 
1 onion, cut into wedges 
30ml canola oil 
20ml Cape Malay or mild curry powder 
1 green pepper, seeded and diced
1 can (410g) sliced peaches, drained 
125g snow peas, raw or blanched 
15ml mixed seeds, toasted  

FOR THE DRESSING  

30ml canola oil 
15ml chutney 
25ml red wine vinegar 
1ml ground turmeric 
5ml soy sauce 
1 fresh chilli, seeded and chopped 

Method 

1. For the salad, cut the butternut pieces in half if they are quite big. Put the cubes into a bowl and add the onion wedges. Add the oil and toss to coat. 
2. Preheat the air fryer to 180 °C. 
3. Place the butternut and onion in the air-fryer basket and cook for 15 minutes. Remove the ingredients from the air fryer and return to the bowl. Add the curry powder and stir to coat well. 
4. Return the ingredients to the basket of the air fryer and cook for a further 15-20 minutes until tender. Remove from the air fryer and set aside to cool. 
5. Add the green pepper, peaches and snow peas. 
6. Mix together the dressing ingredients. 
7. Drizzle the dressing over the salad and sprinkle with the seeds to serve.

Words: Chad January  
Recipes: Louisa Holst  
Photographs: Donna Lewis 

Also read: 5 TikTok airfryer hacks you have to try

The post 3 noteworthy air fryer recipes by Louisa Holst  appeared first on MyKitchen.

Make the most of your in-season produce for every meal this summer. When it comes to breakfast, these banana flapjacks with stewed peaches are a winner.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
For the banana flapjacks
3 bananas, peeled
6 eggs
1 tbsp sugar
1 tsp vanilla essence
½ cup flour
For the stewed peaches
3 peaches, cored and halved
2 star anise pods
1 tsp lemon juice
¼ cup honey

METHOD
For the banana flapjacks
1. Add all the ingredients, to a food processor and blend until smooth.
2. Heat some oil in a pan and fry ¼ cupfuls of batter at a time. Flip after 1 minute.
For the stewed peaches
1. Add all the ingredients to a pot over medium heat and allow to simmer for 5 minutes.
2. Remove from the heat.
3. Top flapjacks with stewed peaches and plain yoghurt (optional).

Recipe & styling: Joni Dames & Leila-Ann Mokotedi
Photography: Andreas Eiselen // HMimages.co.za

These buckwheat and coconut flapjacks are another delicious and healthy alternative!

The post Banana flapjacks with stewed peaches appeared first on MyKitchen.

Entertaining just got a whole lot more fun with this rosé sangria with peaches and honey! You can prep this the night before to get infuse properly and serve it to your guests with some snack platters.

SERVES 6 // COOKING TIME 10 min

INGREDIENTS
4 peaches
½ cup gin
3 tbsp honey
2 bottles rosé

METHOD
1. Cut the peaches into bite-sized pieces. Freeze for 1 hour.
2. Mix the gin and the honey until well combined.
3. Stir the peaches, gin mixture and rosé until combined.
4. Transfer to a glass bottle or individual mason jars. The frozen peaches will keep the drink cool.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post End of summer rosé sangria with peaches and honey appeared first on MyKitchen.

Packing all the flavour without the meat, these blue cheese braaibroodjies with roasted peaches and balsamic glaze are braai-time musts!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
4 tbsp butter
2 peaches, thickly sliced
8 slices white bread
80 g blue cheese
Balsamic glaze

METHOD
1. Heat 2 tbsp butter in a pan. Add the peaches and cook until soft and golden.
2. Butter bread on 1 side. Keeping the buttered sides facing out, cover 4 slices with peaches.
3. Crumble the blue cheese over the peaches and drizzle with a little balsamic glaze. Sandwich with the remaining bread.
4. Toast on a grid over the coals until the cheese has melted.

Recipe & styling: Caro Alberts
Photography: Andreas Eiselen/HMimages.co.za

The post Blue cheese braaibroodjies with roast peaches and balsamic appeared first on MyKitchen.

Enjoy the fruitful combination of these stunning flavours. And since botanicals are said to be huge in the food world this year, we put together these elderflower cocktails for you to enjoy this weekend.

SERVES 2 // COOKING TIME 5 min

INGREDIENTS
1 cup ice
2 cups peach juice
2 shots whisky
1 peach, sliced
2 lemon slices, optional
2 sprigs fresh mint
2 sprigs elderflower

METHOD
1. Divide the ice between two tumblers.
2. Add the peach juice and whisky, and mix.
3. Finish with peach and lemon slices. Use the mint and elderflower sprigs to stir.

TIP: If you want the flavours to really infuse, leave the elderflower and mint in the peach juice the night before.

The post Peach, mint & elderflower cocktails appeared first on MyKitchen.