This week’s recipe inspiration is inspired by a group of amazing fruit – the stone fruit. I’d like to inspire you to do some cooking or poaching with them as this releases the sugars (which are sometimes lower early in the season).
Once Nectarines, Cherries, Apricots or Peaches are grilled they are equally good as a desert filled with any combination of mascarpone, nuts, balsamic or drizzled local honey. Or use them also in salads with grilled Eggfruit, Zucchini, Mint and greens. Chopped and combined with honey mint lime juice, they also make a beautiful fresh salsa to enjoy with BBQ fish or prawns. My desert favourite are grilled Nectarines and Peaches, drizzled with some aged sweet Balsamic and enjoyed with a generous dollop of vanilla ice cream or Yogurt..very yumm! The honey lime dressing below (see recipe idea) is an amazing sauce or marinade. Use a whole lime and double the recipe for later – as it makes a tasty marinade for grilled fish and especially prawns or shrimp.
This week’s Seasonal update – new to your local list this week are New Season Apricots, Eggfruit, New Season Beans and Asparagus. I also have some Plum Jam, Lime and Cumquat marmalade, see below. Made (with love!) by a group of local Sandringham Scout Mum’s. Quantities are very limited so get in fast! One of my very favourite bastings for grilled Lamb is Lime Marmalade, finely grated Garlic, ground black Pepper and Fresh Rosemary –blend well or or use as mixed – it’s the very best thing for lamb rack or chops on the BBQ!
Sumptuous Steak Salad with Grilled Nectarines, Red Peppers, Pecans and Fresh Basil Serves: 2 – 4
Have a great week ahead and happy local produce eating.