Culinary Hotline - Stone Fruit Recipes
It’s stone fruit season and we have decided to dedicate a whole culinary hotline to these sweet and juicy fruit!
All recipes by Clement Pedro
- 3 Flavourburst yellow fleshed nectarines, cut into wedges with the stones removed
- 1 habanero pepper
- 1 small red onion cut into 4 wedges
- 4 Tbsp olive oil
- salt and freshly ground black pepper to taste
- 1 tsp smoked paprika
- 4 cloves of garlic
- 10g coriander, roughly chopped
- ¼ Cup red wine vinegar
- 1 large free range chicken, butterflied
How To Make Nectarine Habanero Roast Chicken
- Preheat your oven to 180C.
- Add the nectarines, habanero, red onion and olive oil to a roasting tray and mix well with salt and freshly ground black pepper.
- Place in the oven and roast for 30 minutes or until the ingredients are slightly charred.
- Remove from the oven and add to a food processor, along with the paprika, garlic, coriander and red wine vinegar.
- Blend until smooth then cool to room temperature.
- Add some of the mixture to a large container with a tight-fitting lid.
- Add the chicken and cover with more of the mixture keeping some of the sauce aside.
- Marinate overnight in the fridge or for 1 hour before cooking.
- Remove your chicken from the fridge 1 hour before cooking (if chilled overnight) and preheat your oven to 180C.
- Place the chicken on a roasting tray roast for 45 minutes or until the juices run clear when pierced into the thigh.
- Let the chicken rest for 20 minutes while being covered with foil before carving.
- Serve the chicken with toasted wraps, ruby slaw and the remaining sauce, garnished with fresh coriander and served with wedges of lime.
- ¾ Cup light brown sugar
- 4-5 Flavourburst yellow fleshed nectarines (depending on the size of your pan)
- 1 sprigs of time
- 1 pinch of salt
- 500g all butter puff pastry
How To Make Nectarine Tarte Tatin
- Add your sugar to a large pan and gently melt over a medium heat, swirling the pan to evenly melt and to form a syrup.
- Halve your nectarines and remove the stones before arranging in the syrup, facing them cut side up.
- Add the sprigs of thyme and sprinkle over the salt.
- Gently cover with the puff pastry tucking the sides into the pan.
- In a pan preheated to 200C.
- Add your pan to the oven and bake for 30 minutes or until the paste has turned golden brown and puffed up.
- Remove from the oven and carefully cover with the serving side of a plate larger than the pan.
- Gently but swiftly turn the pan over removing the tart from the pan.
- Allow to cool slightly before serving as is or with whipped, chantilly cream, or a big chunk of blue cheese.
For the pastry:
- 2 ½ Cups cake flour
- 150g butter, cubed and chilled
- 1 Cup icing sugar
- 2 large free range egg yolks
- A squeeze of lemon
- ¼ Cup iced water
- 3 eggs, beaten with a little water added.
- Brown sugar. To coat the outside
For the filling:
- 6 Flavourburst yellow fleshed nectarines, cut into chunks
- 3 Tbsp brown sugar
- 2 tsp vanilla paste
- ¼ tsp salt
How To Make Baked Nectarine Pockets
- For the pastry, add the flour and cubes butter to a food processor along with the icing sugar and egg yolks, pulse together until the mixture forms a breadcrumb like texture.
- Then add the egg yolks and 1T of water, blend again until the mixture begins to come together, if it still looks too dry just add 1T of water at a time until it comes together.
- Cover the dough with plastic wrap and place in the fridge to chill for 30 minutes while preparing the filling.
- For the filling combine the nectarines, brown sugar, vanilla and salt and set aside while rolling out the dough.
- Remove the dough from the fridge and place on a floured work surface.
- Divide the dough into 12 equal pieces and roll each piece out to about 3mm.
- Place a piece of the rolled out dough inside a small bowl that has been coated with non-stick kitchen spray.
- Spoon in some of the nectarine filling.
- Dip you finger in the beaten egg and run along the pastry laying over the rim of the bowl.
- Cover with another piece of pastry and press down gently along the rim to secure the filling.
- Turn the bowl upside down revealing the domed pocket.
- Trim off the excess dough and crimp the remaining dough by pleating it over its self.
- Brush the pocket with some beaten egg and sprinkle over some brown sugar before poking 2 holes on the top.
- Repeat this process with the remaining dough and filling.
Chefs Tip: The pockets can be frozen at this point. Place your pockets in the fridge to chill while preheating your oven to 180°C.
Place your pockets on a baking tray lines with baking paper or coated with nonstick kitchen spray, then bake for 20 -25 minutes or until the pastry is golden brown. Allow the pockets to cool slightly before serving it with WOOLWORTHS’ vanilla bean ice cream.