South African nectarine tart

Serves 2

Ingredients

2 South African nectarines, stones removed and sliced

1 tbsp honey

fresh/dried lavender (optional)

40g toasted flaked almonds

ready-made shortcrust pastry, 3mm thick

1 heaped tbsp raspberry jam

To serve

vanilla ice cream

Method

  1. Preheat the oven to 180°C.
  2. Line a baking tray with a sheet of greaseproof paper. Using a 16-18cm saucer or ring mould, draw a circular outline on the paper.
  3. Drizzle honey inside the circle and sprinkle with lavender.
  4. Arrange the nectarine slices on top of the honey, allowing them to overlap slightly.
  5. Sprinkle the almonds over the nectarines.
  6. Cut out a 20cm diameter circle of shortcrust pastry. Brush one side of the pastry with raspberry jam and place that side over the nectarines.
  7. Tuck the pastry nicely around and over the nectarines and press the edges down slightly with a fork.
  8. Refrigerate for 30 mins, then bake in the oven for 30-35 mins.
  9. Remove from the oven and cool slightly. Turn the tart onto a plate and serve with vanilla ice cream and an extra sprinkling of almonds.

 

 

 

South African peach and basil salad with crispy prosciutto

Serves 6

Ingredients

Savoury granola

65g pecans

40g chia seeds

35g sunflower seeds

10g Rice Krispies

1 garlic clove, grated

45g parmesan cheese, grated

1 tsp chilli flakes

½ tsp smoked paprika

3 tbsp liquid glucose

salt and black pepper 

Salad

60ml olive oil

70g smoked prosciutto, thinly sliced

3 white South African peaches, sliced

3 yellow South African peaches, sliced

30g fresh mint, chopped

10g green basil

Crisp lettuce, romaine or butter lettuce

Hazelnut vinaigrette

juice of 1 lemon

60ml olive oil

40g hazelnuts, in skins, coarsely chopped

1 tsp wholegrain mustard

1 tsp honey

Method

  1. Preheat the oven to 160°C.
  2. Mix all the granola ingredients together on a baking tray lined with greaseproof paper. Spread the mixture out evenly and bake on 160°C for 15-20 minutes. Allow the granola to cool before breaking it up.
  3. Turn your oven up to 180°C. Toast the hazelnuts in the oven for 10 minutes. Rub the toasted hazelnuts in between a clean cloth to remove the skins.
  4. Cook the prosciutto in a dry pan on a medium heat until crisp and set aside on paper towel.
  5. For the vinaigrette, combine all the ingredients and stir well to incorporate.
  6. Place the peaches in a bowl, add half the vinaigrette, and toss to combine.
  7. In a larger serving bowl, combine the prosciutto, peaches, mint, basil, lettuce and granola. Drizzle the rest of the vinaigrette over the salad to finish.

 

 

Spiced South African plum, cherry and coffee trifle with cardamom crumb

Serves 6-8

Ingredients

1 store-bought Madeira loaf cake

Spiced plum and cherry compote

1 cinnamon stick

220g caster sugar

6 South African plums, stones removed and quartered

300g cherries, pitted and halved

handful of extra whole cherries to serve

1 extra plum, stone removed and sliced to serve

Cardamom crumb

150g plain flour

½ tsp baking powder

1 tsp ground cardamom

75g demerara sugar

110g unsalted butter, cut into cubes

2 tbsp milk

Coffee syrup

1 tbsp instant strong coffee

1 tbsp caster sugar

175ml Kahlua

Mascarpone cream

500g mascarpone

600ml double cream

2 tsp vanilla bean extract

80g icing sugar sifted

Method

  1. For the compote, add together the sugar and 500ml of water into a saucepan and stir over heat until the sugar dissolves. Then add the cinnamon and fruit. Cook for 30 mins or until the fruit is tender to the touch. Cool completely and then chill in fridge.
  2. Preheat the oven to 180°C. Line a large oven tray with greaseproof paper.
  3. For the cardamom crumb, sift the flour, baking powder, cardamom, and a ¼ tsp of salt into a bowl.
  4. Stir in the sugar and then rub in the butter and milk with your fingers until clumps form.
  5. Scatter the mixture in the prepared tray and bake for 20-25 minutes, occasionally, tossing and breaking up the mixture, until golden and crisp.
  6. Set aside to cool completely and then store in an airtight container until required.
  7. For the coffee syrup, bring 250ml of water to the boil in a small saucepan. Add the coffee, sugar and Kahlua and stir until the coffee and sugar dissolve. Transfer to a jar, cool, and then refrigerate until required.
  8. For the mascarpone cream, whisk the ingredients in a bowl with an electric mixer on medium speed until soft peaks form. Refrigerate until ready to use.

To assemble:

  1. Trim the outsides of the Madeira loaf and brush all over with the coffee syrup. Then cut the cake into rough cubes (approx. 3cm).
  2. Place a layer of sponge cubes on the bottom of a glass bowl and brush them with extra coffee syrup.
  3. Remove the plums and cherries from the compote with a slotted spoon.
  4. Place the plums and cherries over the layer of sponge and drizzle with some of the compote syrup.
  5. Top with half the mascarpone cream.
  6. Scatter the cardamom crumbs over the cream.
  7. Repeat the process with the rest of the sponge, plums, cherries, mascarpone cream and cardamom crumbs.
  8. Finish by topping with the extra cherries and plum.