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198 SCOOP SUMMER 2010
FOOD + DRINK news
Nectarine & amaretto carpaccio
Cut shop-bought plain sponge cake into 1cm thick slices
and line a circular serving plate, cutting slices to fit neatly.
Halve, stone and finely slice six white nectarines and
ar range them decoratively on top of sponge. Drizzle
with four tablespoons of Amaretto liqueur. Just before
ser ving, sprinkle with roughly crushed amaretti or toasted
flaked almonds. Ser ve with a bowl of thick cream.
+ You can use this fruit-with-booze method for any soft
seasonal fruit: Mango with Malibu and toasted dessicated
coconut, peaches with Framboise and fresh raspberries,
plums with Sambucca and grated dark chocolate.
Fish fillets with mango salsa
I first ate a version of this dish at the famous Mohr Fish
in Sydney, where you sit in the pub next door until they
call your name. Slice two avocados, one mango, two
Lebanese cucumbers and three tomatoes into cubes no
bigger than your thumbnail. Finely dice half a red salad
onion and stir this g ently through the salsa with juice of
a lemon. Fry fish fillets gently in butter, adding a little
extra virgin olive oil to stop it from burning. When fish is
cooked, remove from pan and turn off heat. Tip salsa into
pan and toss gently to take up the buttery juices. Place fish
on warmed plates, top with salsa and serve immediately.
+ For an Asian version, add a finely chopped red chilli,
use lime instead of lemon juice, leave out the red salad
onion and sprinkle the finished dish with those crispy
fried shallots you can buy at Asian supermarkets.
Figs with blue cheese and prosciutto
Cut a deep cross into eight ripe figs so that they separate
slightly, but remain attached at base. Place a generous
teaspoonful of Blue Castello cheese into middle of
each fig and wrap with two slices of prosciutto. Bake
in a pre-heated oven at 200oC for 10 minutes.
Pasta with rocket & almond pesto
In a food processor, blend 100g rocket leaves, 1/4 cup
extra virgin olive oil, 1/4 cup finely grated parmesan or
pecorino cheese, 1/3 cup of blanched almonds and 2
cloves of g arlic until mixture forms a coarse paste. Tear
250g of fresh lasagne sheets into wide strips (the scruffier
the better). Cook in salted boiling water until tender.
Drain and fold through the rocket pesto.
The world’s simplest rocket salad
To a serving bowl add, in no particular order, 1 tbspn
pomegranate molasses or balsamic creme, 2 tbspn extra
virgin olive oil, 1 clove of cr ushed garlic, 1 tsp flake salt
and freshly ground black pepper to taste. Add 250g of
rocket leaves and toss thoroughly to coat. For a more
substantial salad, try adding 50g toasted whole almonds, a
handful of cubed fetta and young flat-leaf parsley leaves.
Cherries Sort of Jubilee
When it comes to cherries, I can hardly bear the thought
of doing anything other than eating them raw off their
stalks. Nevertheless, here’s a cheat’s version of the classic
cherry sauce invented by Escoffier. Try it simply poured
over vanilla ice cream, or in the Cherry Mess recipe that
follows. Pit 500g of fresh cherries. Melt three tbspns of
unsalted butter in a thick-based frying pan and add 1/3
cup of caster sugar. Cook for 3-4 minutes, until the sug ar
begins to caramelise. Saute the cherries in this mixture for
two minutes. Add the juice and finely grated zest of half
an orange and cook for a minute or two. Remove, add 2
tblspn of Cointreau or Grand Marnier and ser ve.
+Cherry Mess Make up one quantity of the cherry
recipe above, draining off any excess syrup. Whip 200ml
of cream until soft peaks form. Stir in 200g Greek
yoghurt. Break four meringue nests into bite-sized pieces.
Stir cherries and meringue pieces through cream. Drizzle
some of the sauce on top. Ser ve immediately. S
What’s your memor y of
summer? Mine is sucking in
noisily as I bite down on a
ripe plum or nectarine, trying
unsuccessfully to keep the
juice in my mouth and not
down my shirt. Who wants
to spend their summer in the
kitchen? Not me for one. So,
enjoy my quick, simple ways
to make the most of this
season’s fresh produce.
words Jane Cornes
photography Adrian Lambert
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