Hold on to summer with the delicious taste of seasonal fruits.
Roast Chicken, Brie and Nectarine Salad
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Serves 4.
Ingredients:
400g chicken breast fillets
olive oil spray
freshly ground black pepper
1 baby endive, leaves separated and washed
2 yellow nectarines, sliced into thick wedges
100g brie, thinly sliced
30g slivered almonds, toasted
2 tbsp white balsamic vinegar
Method:
Lightly spray chicken breasts with oil and season with black pepper, place into a hot oven-proof frying pan and brown on each side. Transfer to a 180°C oven for 10 minutes or until cooked through. Cool slightly before tearing into bite sized chunks.
Arrange endive on a large serving platter, top with chicken, nectarines and brie slices. Scatter with almonds.
Drizzle salad with balsamic vinegar and sprinkle with pepper before serving.
Tip: Try using other stone fruit like peaches, fresh apricots or even mango. Cos lettuce, butter lettuce and mixed salad also work well in this dish.
Halve and pit the plums. Add fruit to a medium bowl with sugar and lemon juice, gently tossing to combine. Let sit for 10 minutes. Add vanilla and flour, gently stirring until combined. Set aside.
Preheat the oven to 200°C and place a rack in the middle position. Line a baking tray with baking paper and set aside. Place shortcrust on baking tray and cut away edges to form a rough circle. Sprinkle evenly with crushed biscuits.
Spoon all fruit and juices into the centre of the dough, forming a 15cm circle.
Fold the dough up around the filling. Start by folding one edge across the filling. Fold an adjacent edge the same way. There will be a pleat between the two edges. Repeat this process around the entire galette.
Dot the top of the filling with butter bits. Brush egg mixture lightly over the exposed dough (egg wash). Sprinkle everything with raw sugar.
Bake galette for 20-30 minutes, until the crust is golden brown. Let cool for 15 minutes before serving and slicing. Serve with vanilla ice-cream.
Tip: You can make this with any seasonal fruit you have on hand, such as rhubarb, peaches, cherries, apricots or apples.
Preheat oven to 160°C fan-forced. Grease and line a 27cm x 18cm lamington pan.
In a large bowl, add flour, coconut and white sugar and combine well. Then add melted butter and vanilla. Mix well and press mix into prepared tray and cook for 15 minutes. Remove from oven and let cool.
Combine remaining ingredients and spread the passionfruit mix over the cooled base.
Reduce heat to 140°C fan-forced and return pan to oven and cook for a further 10 minutes or until set. Let cool completely before serving.
Peel, chop and freeze the bananas in a storage container or snap lock bag for 3-4 hours until frozen.
Place bananas in a food processor or blender. Process or blend until chopped. Add the custard and ice-cream and process until smooth and creamy. Add few drops yellow food colour, process to combine.
Divide mixture evenly among 16 ice-pop moulds (50ml-capacity). Insert sticks. Freeze for 8 hours or overnight.
Dip the moulds in a bowl of warm water for a couple of seconds to remove the banana pops. Place on a tray lined with baking paper. Freeze for 15 minutes. Serve.
12°C