Stone Fruit Recipes
Where sweet meets savory and every grain tells a story!
Recipes by Emma Nkunzana
Ingredients:
- 2 peaches, cut into eights
- 200g halloumi, sliced into 2 x 3 rectangles
- ¼ C (60ml) olive oil
- 1 Tbsp (15ml) harissa paste
- 2 Tbsp (30ml) lemon juice
- 300g (1 ½ C) sorghum, cooked
- 5g dill, roughly chopped
- 5g mint, chiffonade
- ½ cucumber, diced
How To Make Peach & Halloumi Sorghum Salad
- Place peaches and halloumi in a bowl and coat with 2 Tbsp of the olive oil.
- Bring a pan to medium heat and fry halloumi and peaches for 4 minutes, turning half way.
- While the cheese and peaches are cooking, add the remainder or the olive oil, harissa and lemon juice to your previous bowl, season with salt and mix well.
- Add cooked halloumi and peaches to the harissa dressing along with your sorghum and mix to coat in dressing.
- Place salad on a serving platter and garnish with dill, mint and cucumber.
Ingredients:
- 1 Tbsp (15ml) olive oil
- ½ red onion, diced
- 3 (±250g) plums, skin removed & diced
- 1 lemon, juiced & zested
- 300g (1 ½C) barley, cooked
- 100g raw pistachio, roughly chopped
- 100g butter, softened
- 10g oregano or thyme, chopped
- 1 whole chicken
How To Make Plum Stuffed Chicken
- Preheat your oven to 200C, with the fan.
- Heat a saucepan to medium heat with oil and sauté your onion for about 3 minutes.
- Add plums, lemon juice and zest, and sauté for a further 2 minutes, until just slightly tender.
- Remove from heat and allow to cool slightly, when it’s not too hot to handle with bare hands.
- Combine plum mix with barley, pistachio, butter and oregano in a bowl and smoosh well with the back of a wooden spoon or your hands.
- Grab a handful of your stuffing and place into the cavity of the chicken until filled.
- Place the excess stuffing into tinfoil and seal,
- Place chicken and extra stuffing on a baking tray and coat the chicken with a drizzle of olive oil or butter.
- Place chicken into the oven, turn heat to 160 and roast for 50 – 60 minutes, coating with olive oil, or pan juices half way through cooking.
- Once chicken is cooked through, allow to rest for 5 minutes, carve and serve with extra stuffing on the side.
Ingredients:
- 3 nectarines
- 125ml (1/2C) verjuice or rose
- 125ml (1/2C) water
- 60ml (¼ C) castor sugar
- 500g store bought meringues, broken into pieces
- 250ml (1 C) cream, whipped
- 250ml (1C) custard
- To serve, basil leaves
How To Make Nectarine Mess
- Cut nectarines into eights.
- Combine verjuice, water and sugar in a saucepan and add two of the nectarines (the third will be used to garnish), make sure all segments are submerged; if not, top up with extra water.
- Place a cartouche on top of the nectarines and poach on low for 8 – 10 minutes, the nectarines should still hold their shape.
- Remove nectarines and reduce poaching liquid until you have a syrup-like consistency.
- To assemble, in a serving glass place a layer of broken meringue, followed by a drizzle of custard, a few slivers of nectarines and a dollop of whipped cream.
- Repeat the process until the glasses are filled.
- Top with the reserved fresh nectarine slices, a few basil leaves, and a final drizzle of the nectarine syrup.