Culinary Hotline - Jenny Morris

Jenny Morris is bringing the vibrant flavours of nectarines to your kitchen with three mouthwatering recipes!

All recipes by Jenny Morris

Ingredients:

For the caramelized nuts:

  • 15g unsalted butter
  • 2 Tbsp caster sugar
  • 50g whole pecans
  • ½ tsp flaked salt

For the salad:

  • 3 large ripe nectarines stoned and cut into wedges
  • 2 x 100g balls of burrata
  • 70g wild rocket
  • 1 cup fresh basil leaves, roughly torn
  • ½ tsp chilli flakes
  • 1 small red onion very thinly sliced
  • 1 cup thinly sliced cucumber

How To Make Grilled Nectarine & Burrata Salad on a plate

  1. Heat the butter and sugar in a small frying pan over a medium heat until the butter has melted, do not burn it
  2. Add the pecans and stir to coat them in the butter and sugar.
  3. Add the salt and continue to cook for about 5 mins, stirring until the pecans are crunchy and caramelised.
  4. Tip them out onto a sheet of and leave to cool.
  5. Once cooled, roughly chop and set aside.
  6. Brush the slices of nectarine with olive oil.
  7. Heat and griddle pan over a high heat and grill the nectarines for 1-2 mins on each side until grill marks appear and they are caramelised, set aside.
  8. Arrange the sliced nectarines onto a pretty platter.
  9. Now arrange the rocket and basil in the centre of the nectarines, top with the burrata, drizzle with the dressing, scatter with the nuts and chilli flakes.

Ingredients:

  • ½ cup Peanut oil for frying
  • 500g pork rashers thinly sliced
  • 3 cloves grated garlic
  • 1 Tbsp grated fresh ginger
  • 4 Tbsp corn flour
  • Salt and pepper to taste
  • ½ cup soy sauce
  • 1 Tbsp sesame oil
  • 3 spring onions with tops finely chopped
  • 25ml honey
  • 1 red chilli thinly sliced
  • Handful Fresh basil
  • 3 Tbsp chopped fresh coriander
  • 2 large nectarines cut into small blocks
  • 300g cooked egg noodle tossed in a little soy sauce.

How To Make Stir-fried Pork, Nectarines & Noodles

  1. Place the pork into a bowl and marinate with the ginger and garlic, season with salt and pepper to taste.
  2. Stir the cornflour into the pork.
  3. Heat the oil in a wok or large frying pan and cook the pork stirring until it changes colour.
  4. Add the soy sauce, sesame oil, spring onions, honey, chilli, basil, coriander and nectarine, stir together, taste and adjust the seasoning.
  5. Divide the noodles between 4 bowls and spoon the pork and nectarines over the top.

Ingredients:

For the salsa:

  • 3 x nectarines, pitted and diced
  • large ripe tomato, seeded and diced
  • ¼ cup red onion, diced
  • 2 Tbsp fresh mint, chopped
  • 2 Tbsp fresh coriander, chopped
  • 2 Tbsp lime juice
  • 1 Tbsp lime zest
  • 1 Tbsp olive oil
  • 2 red chilies, finely chopped
  • Salt & pepper, to taste

For the lamb chops:

  • 8 x lamb loin chops
  • 1 tsp ground cumin
  • Salt & pepper, to taste
  • 2 cloves garlic, grated
  • 2 Tbsp olive oil

How To Make Lamb Chops Topped with Nectarine Salsa

  1. For the salsa, add all ingredients into a bowl and toss together, then season to taste and set aside.
  2. For the lamb chops, place the chops into a bowl with the cumin, salt, pepper, garlic, and olive oil, rub into the meat.
  3. Heat a frying pan and cook the chops to your liking.
  4. Serve with the salsa spooned over the chops.

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