Home' Advocate Communications : Fiordland Advocate 3 February 2011 Contents WHAT’S COOKING
Page 12 | 3 February, 2011
2 teaspoons olive oil
4 spring onions, chopped
1⁄2-1 teaspoon diced chilli or to taste
2 teaspoons grated root ginger
2 x 400g can tomatoes in juice,
4 tablespoons chopped chives
600g skinned and boned white fish
fillets or steaks
4 peaches, stoned, peeled and
extra chives to garnish
Heat the oil in a wok or frying pan
on medium. Add the spring onions,
chilli and ginger and stir-fry for 30
Add the tomatoes and simmer
until thick. Add the chives.
Cut the fish into serving sized
pieces. Add to the sauce.
Cover and gently heat until
cooked, about 5 minutes.
At the last minute, toss in the
peaches and warm through.
Excellent served over rice or
noodles and garnished with
Chilli ‘n peach saucy seafood
There’s nothing quite like the
honey-sweet, slightly tangy taste
of a newly ripened, fresh-from-the
tree apricot. This fragrant fruit
has a long history of cultivation,
starting some 4000 years ago in
China and travelling along the trade routes to the shores of the eastern
Mediterranean. Apricots are still a feature of the savoury cooked dishes
of Iraq, Iran and the Middle East, particularly lamb. They also add tang
to dumplings in Austria and tarts in Provence and Italy, legacies of
Turkish and Arab/Venetian influences respectively. Apricot aficionados
are a truly international fraternity.
Peaches come in over 2000 luscious varieties. In Chinese myth and
legend this scrumptious fruit is the delight of the gods. Why? Because
by consuming the golden peaches of immortality, which fruited every
6000 years, the gods escaped death. When you eat a superb peach you
can understand where they are coming from.
The peach also strikes the right note with opera lovers. When famed
prima donna Dame Nellie Melba (1861-1931) threw a party at the
London Savoy Hotel, the legendary Chef Escoffier created in her honour
the now famous Pêches Melba – a swan carved out of ice nestling in
a bed of poached peaches on a base of vanilla ice cream. A purée of
raspberries is now a standard addition to this delectable dessert.
And for something different? How about the nectarine, a small, richly
flavoured peach so confused that if you plant its pits you may get
nectarines – or you may get peaches. But there is no confusing the
taste – it is unique. And delightful.
According to the Oxford Dictionary one definition of ‘plum’ is ‘something
especially prized’. I agree. There are thousands of varieties and their
uses are infinite. Plums are grown on every continent except Antarctica.
And who wants ready-frozen plums?
Stoned on Fruit
Stoned on Fruit
1kg mixed stone fruit eg peaches,
2 each: medium onions, tomatoes,
1 large red pepper (capsicum),
seeded and diced
1-2 chillies, seeded and diced
11⁄2 teaspoons salt
3 cloves garlic, crushed
2 cups each: sugar, white vinegar
Halve, stone and peel the
peaches. Thickly slice into a large
Halve and stone the nectarines
Slice and add to
Add the onions,
salt and garlic. Bring to the boil.
Simmer for about 15 minutes until
the onions and fruit are soft.
Stir in the sugar and vinegar until
the sugar has dissolved.
Simmer on low heat for about 1
hour, until thick and there is no
excess liquid on top.
Pour into hot sterilised jars and
Makes about 6 cups.
Stone fruit salad chutney
Dressing: 3 tablespoons lemon
salt and pepper to taste
3 tablespoons extra virgin olive oil
Salad: 2 cups baby salad greens
3-4 large ripe nectarines
1⁄2 red pepper (capsicum), seeded
3 spring onions, thinly sliced
Whisk the ingredients for the
dressing, until well combined.
Place the baby salad greens in the
centre of four salad plates.
Halve and stone the nectarines.
Slice and arrange over the greens.
Top with the red pepper and
spring onions. Drizzle with the
dressing and serve.
Little nectarine salads
1 tablespoon sugar
1 teaspoon ground cinnamon
1 cup sugar
1 cup flour
1 teaspoon baking powder
plain yoghurt or whipped cream
Preheat the oven to 180°C.
Lightly grease a 19-20cm round,
spring-form cake pan. Line the
base with baking paper.
Halve, stone and slice the
plums. Sprinkle with the sugar
and cinnamon. Set aside while
preparing the batter.
Cream the butter and sugar. Beat
in the eggs one at a time, until
light and fluffy. Mix in the sifted
flour and baking powder.
Pour the batter into the prepared
pan. Arrange the plums evenly in
circles on top.
Bake for 45-50 minutes. Remove
from the oven and stand for a few
minutes before removing from the
Serve in wedges – warm or cold –
with yoghurt or whipped cream.
A plum dessert cake
I used very ripe fruit in this yummy, colourful chutney.
Sautéed scallops or prawns can be added to transform this side salad
into a light meal.
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