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.

This roasted carrot salad with feta, strawberries and basil dressing will brighten up your summer feasts this festive season.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the dressing
1 cup basil
¼ cup olive oil
2 tbsp red-wine vinegar
½ tsp chilli flakes
½ tsp salt
For the roasted carrot salad
600 g baby carrots
2 tbsp olive oil
1 tsp nutmeg
½ tsp cinnamon
½ tsp ground ginger
½ tsp salt
1 tsp dried parsley
¼ cup basil
1 cup sliced strawberries
2 wheels feta

METHOD
For the dressing
1. Add all the ingredients to a food processor and blend until smooth.
For the roasted carrot salad
1. Preheat oven to 180°C.
2. Pat the carrots dry and toss them with the olive oil. Add the nutmeg, cinnamon, ginger, salt and parsley. Toss to coat.
3. Arrange the carrots on a baking tray and roast for 20–25 minutes, until they are just tender.
4. Arrange the carrots on a serving dish. Top with basil, strawberries and crumbled feta. Drizzle with the dressing.

Recipe & styling: Dylan Norton
Photography: Gareth van Nelson // HMimages.co.za

For an extra sweet and Christmassy option, try our marmalade glazed carrots with candied pecans.

The post Roasted carrot salad with feta, strawberries and basil appeared first on MyKitchen.

Stressed for time? It only takes a few minutes to throw together this fresh citrus slaw with fennel dressing and nut crunch.

SERVES 4 // COOKING TIME 5 min

INGREDIENTS
For the fennel dressing
⅓  cup brown sugar
⅓  cup olive oil
⅓  cup red-wine vinegar
1 tbsp fennel seeds, toasted and crushed
For the citrus slaw
3 cups thinly sliced green cabbage (±⅓ cabbage)
4 radishes, julienned
3 mini cucumbers, sliced thinly
2 green apples, sliced thinly
For the nut crunch
1 tbsp sunflower seeds
1 tbsp candied almonds, chopped

METHOD
1. Whisk together all the dressing ingredients.
2. Toss the slaw ingredients with the dressing.
3. Serve the slaw topped with the nut crunch.

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

Loving summer salads? Us too! Try this delicious sticky chicken and melon salad.

The post Citrus slaw with fennel dressing and nut crunch appeared first on MyKitchen.

Celebrate the coming of summer with this fresh and sweet healthy option. Our sticky chicken and melon salad is perfect for any occasion!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the sticky chicken
½ cup chutney
2 tbsp tomato sauce
2 tbsp brown sugar
1 tbsp soy sauce
2 tsp curry powder
½ tsp garlic powder
1 red chilli, finely chopped
4 chicken breasts, cut into strips
For the melon salad
3½ cups lettuce leaves
½ cucumber, half sliced, half ribboned
¼ cup chopped dill
1 cup chopped melon (we made melon balls)
¼ red onion, thinly sliced

METHOD
For the sticky chicken
1. Preheat oven to 200ºC. Line a roasting tray with foil.
2. Combine all the ingredients, except the chicken, together.
3. Season the chicken with salt and pepper and lay out on the prepared tray. Pour over ¾ of the sauce and toss to coat.
4. Bake for 10–12 minutes, until cooked through, turning and basting with the remaining sauce halfway through.
For the melon salad
1. Toss the ingredients together and serve alongside the chicken.

Recipes & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Why not enjoy a salad buffet and add this pickled fish salad into the mix?

The post Summer is calling with this sticky chicken & melon salad appeared first on MyKitchen.