Stone Fruit

Piney's festive Prawn & Peach Sals with Spicy Sheep's Yoghurt Dressing

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Prep Time 10 minutes minsCook Time 30 minutes mins

Course SaladCuisine Modern Australian

Servings 6 as a side

Ingredients  Salad

• 1 large sweet potato cut into 3cm cubes
• 3 tbsp extra virgin olive oil plus extra for brushing
• 1/2 tsp smoked paprika
• 800 g green prawns deveined and tails removed
• 2 cloves garlic crushed or grated
• 1 bunch asparagus cut into thirds
• 3 yellow peaches cored and quartered
• 1/4 tsp sumac
• 1 tbsp sherry vinegar
• 1 head cos lettuce leaves torn
• 4 radishes finely shaved on  Read More
  

Stone Fruit & Raspberry Ricotta Cake

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Course DessertCuisine Italian, Modern Australian

Servings 12 serves

Ingredients  

• 80 g unsalted butter soft but not melting
• 180 g sugar split 90/90
• Zest from 1 lemon
• 1/3 tsp ground cardamom
• 500 g Ricotta cheese @ room temperature
• 85 g plain flour
• 1/2 tsp baking powder
• 5 large eggs separated
• 1/4 tsp sea salt flakes
• 100 g raspberries
• 1 peach coarsely chopped
• 2 apricots coarsely chopped
• icing sugar to decorate

Instructions 

• Preheat oven to 180C (160C fan forced). Line the bottom of the tin with grease proof paper and brush sides with butter.
• Mix  Read More
  

Honey Roast Peach Slab Pavlova

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Course DessertCuisine Modern Australian

Servings 10

Ingredients  Slab Pavlova Base

• 6 egg whites room temperature
• 1/2 teaspoon salt
• 330 g caster sugar 1 1/2 cups
• 2 teaspoons white vinegar
• 1 tablespoon cornflour

Honey Roast Peaches

• 6-8 small ripe loose-stone yellow peaches
• 1/3 cup brown sugar
• 1/3 cup honey
• 1/3 cup water
• 1 teaspoon vanilla paste or essence

Honey Comb

• 125 g white sugar 1/2 cup + 2 tablespoons
• 100 g golden syrup 1/4 cup
• 2 teaspoons baking soda

Mascarpone Cream

• 250 ml cream 1 cup, heavy cream in US
• 200 g mascarpone
• 250 g creme fraiche
• 30 g icing sugar
• 2 teaspoons vanilla essence

Instructions 

• Honey Comb
• Line a small baking tin with baking paper (I used 20  Read More
  

Cherry, Roasted Chilli & Herb Salad

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Course Entree, PlatterCuisine Modern Australian

Servings 4 as a side

Ingredients  

• 2 red chillies
• 1 lb. fresh dark pitted cherries
• 1 cup corinader leaves
• 1 cup ⁄2walnut halves toasted and roughly chopped
• 3 tbsp. olive oil
• 1 1 ⁄2 tbsp. pomegranate molasses
• 1 tbsp. fresh lemon juice
• Kosher salt and black pepper to taste

Instructions 

• Heat oven grill to high. Place chiles on a baking sheet; grill, turning as needed, until charred and tender,  Read More
  

Grilled Pork Chops with Peach & Blueberry Salsa (Vege option substitute pork for sweet potato slices)

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Course Main Dish, PlatterCuisine Modern Australian

Servings 4

Ingredients  

• 4 pork chops or cutlets
• 1 1/2 cups fresh blueberries
• Zest and juice of 1 lime
• 1 large peach peeled and finely diced
• 1 small shallot finely chopped
• 3 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh chives
• 2 tablespoons orange marmalade with 1/4 teaspoon of paprika mixed in
• 1 tablespoon olive oil

Instructions Let pork stand at room temperature  Read More