Showing posts with label nectarine. Show all posts
Showing posts with label nectarine. Show all posts

Monday, June 29, 2015

Pizza Party - Nectarine, Prosciutto and Radish Pizza

Pizza Party - Nectarine, Proscuitto and Radish PizzaPizza Party - Nectarine, Proscuitto and Radish Pizza

The pizza obsession I spoke of in my last post has created one of my favourite pizza flavour combinations so far - nectarine, prosciutto and radish. Sweet, salty and with a bite. Could there be a more perfect flavour combination? The nectarines go a little jammy on the bottom forming a lovely 'sauce'. For those of us who are in Perth, where nectarines (and stone fruit in general) aren't in season, this is also delicious with thinly sliced Beurre Bosc Pears, or Pink Lady or Fuji Apples. For those of you currently enjoying a Northern Summer - stone fruit away! As the prosciutto and capers are salty side, make sure your cheese is a less salty variety.


As with my last pizza post, this uses my chick-pea pizza dough, but use a pre-made base if you can't be bothered. The nuttiness of the chick-pea dough really does add a little something here.


Pizza Party - Nectarine, Proscuitto and Radish Pizza
Pizza Party - Nectarine, Proscuitto and Radish Pizza


Nectarine, Prosciutto and Radish Pizza

1 nectarine, sliced
6 thin slices Prosciutto, roughly torn
1 tsp capers
4-5 radishes, thinly sliced
50g brie, sliced as best you can
half of this pizza dough (or your own bases)
1 tsp cornmeal
Basil leaves to serve

Preheat your oven to 170C and prepare your dough, leave to rest while you slice all the ingredients.

Sprinkle the cornmeal onto a baking tray to stop your pizza sticking.

Roll out the dough into a rough rectangle, to fit your baking tray. Spread the nectarine slices across the bottom of the dough, then layer the prosciutto, capers, radishes and brie over the top in a vaguely even kinda way.

Pop in the oven for 20 minutes, or until the edges of the base are golden and the cheese melted.

Scatter basil leaves to serve.


Pizza Party - Nectarine, Proscuitto and Radish Pizza
Pizza Party - Nectarine, Proscuitto and Radish PizzaPizza Party - Nectarine, Proscuitto and Radish PizzaPizza Party - Nectarine, Proscuitto and Radish Pizza

Tuesday, March 17, 2015

Summer Salads - Grilled Nectarine Panzanella




Grilled Nectarine Panzanella Salad

Grilled Nectarine Panzanella Salad


Summer and stone fruit go hand in hand. I love stone fruit season. It is the most excited I get about fruit. Don’t get me wrong, I like fruit all year around. I don’t have to force myself to eat it by any means. But a lot of fruits we can get all year around so they’re less special. Except for summer fruits. In summer we have an abundance of fruits you can only get in summer. Like mangoes. And peaches. And melons. And cherries. And nectarines. Oh, nectarines! I think every year, my preference of peaches vs. nectarines changes. This year, I am firmly Team Nectarine. I can’t get enough of them.


Usually I just hoe into them. No real thought or process to it. Occasionally having the sense to eat it over the sink so I don’t dribble juice everywhere. But sometimes, I put them to a more inventive use. Like this salad. The wonderful thing about stone fruit is that although delicious fresh, they also grill so well. Nothing required except a hotplate and they caramelise up and form a slightly crunchy brulee-like crust and intensify the sweetness.

We had a verge-side junk collection day, so whilst Lance and I cleaned the house and looked to declutter – Lance also smoked a leg of pork. Pork and grilled nectarines are a combo made in heaven. I made this salad with beet leaves. They’re one of my favourite salad leaves, and I love that I can buy a bunch of baby beets and not only have the wonderful sweet beets, but also make use of the leaves in salads! I rub them with a little olive oil and lime juice to help soften some of the larger, tougher leaves then just scatter the other ingredients through them. This would also be fabulous with some fetta or goat’s cheese. Are you Team Peach or Team Nectarine?




Grilled Nectarine Panzanella Salad


Grilled Nectarine Panzanella Salad - Beet LeavesGrilled Nectarine Panzanella Salad

Grilled Nectarine Panzanella

(serves 2)
3 nectarines, de-seeded and chopped into slices
3 tbsp rice bran oil (or other high smoke point oil)
1 brown onion, thinly sliced into half moons
Pinch salt
Bunch beet leaves, washed and dried
1 tbsp olive oil
Juice of 1 lime
1 jalapeno, thinly sliced
2 stale tortillas


Heat your BBQ to medium high. Add the rice bran oil and use your spatula to spread it across the hot plate. Wait a few more minutes for this to heat up and add the onion slices to one section of the plate and cook for 5 minutes or so, until starting to go translucent. 

Sprinkle the onion slices with salt and toss to combine. Spread the nectarine slices across the other section. Cook for 3-5 minutes, or until the first side of the nectarine is blackened in spots and caramelised. Flip to cook the other side. Toss the onions here and there whilst the nectarines cook. Remove both to a plate and set aside.


Heat the grill side of the BBQ and toast the tortillas for 2 minutes per side, or until crisp and slightly charred in sections. Remove, then cut into squares


Tear or cut the beet leaves into manageable pieces, place in a bowl and pour over the olive oil and lime juice. Massage into the leaves, making sure all leaves are coated and rubbed. When ready to serve, gently toss through the onions, nectarines and tortilla croutons.


Serve with your favourite protein!



Grilled Nectarine Panzanella Salad

Grilled Nectarine Panzanella Salad
Grilled Nectarine Panzanella Salad
Grilled Nectarine Panzanella Salad