In case you haven’t figured me out yet, I really love trout so here is a delish recipe to make.
- 4 trout fillets
- Olive Oil for coating
- pinch of coarse salt and lemon pepper
- 4 peaches, ripe and peeled,
- 3 tbsp. honey
- 1/2 cup ricotta cheese
- toasted pistachios for garnish, finely chopped
Pat the fillets dry with a paper towel then lightly massage each one (both sides) with the olive oil. Sprinkle each one with a pinch of salt and lemon pepper. Turn the barbecue on to a medium heat.
Place the fish on the grill, skin side down. Add the peaches, cut side up and drizzle with honey. Close the lid and cook for the fish for about 4-5 minutes until the fish is opaque through. When this is done, the peaches should be caramelized. If they are not, remove the fish from the grill, cover with foil to keep warm and cook the peaches a little longer. As you plate, quarter the peaches and sprinkle with the cheese and nuts.
To serve, plate the fish, add a crisp garden variety salad, warm rolls. It doesn’t get any better.
Summer Salad In A Bowl
Well, it is coming sooner or later but do not despair. Keep this recipe handy and you will be ready.
- 2 tbsp. Fig Balsamic vinegar
- 1 tbsp. fresh Basil, julienned
- 2 tbsp. olive oil
- 2 tsp. grainy mustard
- 1 tsp. liquid honey
- pinch of salt and pepper
- 2 peaches, washed, skinned, pitted and sliced
- 2 papayas, washed, peeled, pitted and sliced
- 1 tsp. olive oil
- 1 lb. heirloom tomatoes, roughly chopped
- 1 1/2 cups sliced sugar snap peas, ends removed
- 1/4 cup, feta cheese, crumbled
Combine the first 6 ingredients and whisk together. Set aside.
In a large bowl, combine the remaining ingredients, except the cheese, and drizzle the dressing over the fruit and gently toss to coat.
Arrange in 6 individual bowls and sprinkle the cheese over the top.
Chicken With Peaches And Ginger
This is one of the easier recipes ever. On the way home from work, stop in to the grocery store and pick up an already roasted chicken. Just make sure it is about 4 1/2 – 5 lbs.
- 1 chicken
- 1/2 cup either pickled peaches or peach jam (both homemade are best)
- 2 tbsp. grainy mustard
- 2 tsp. minced ginger, fresh
- 1 tbsp. teriyaki sauce
- 1/2 tsp. garlic powder
Heat oven to 350 degrees. Place bird in roasting pan.
In a small bowl combine the peaches, mustard, ginger, teriyaki sauce and garlic powder until well blended. Brush over the chicken. Cook for about 15 minutes, brushing occasionally with the sauce.
Transfer to a platter and let rest for a few minutes. Serve with a salad, warm rolls and you will have set a feast on the table and it is only Monday night. There you go….
Fresh Peach/Pistachio/Raisin Cake
This is the season of peaches and yes, we have our own peach tree. Right now, the branches are really drooping from the weight of them all, so it is time to get busy…desserts, jam making….on and on.
- 1 1/4 cups Crisco oil
- 1 1/4 cups sugar
- 1/2 cup packed dark brown sugar
- 4 extra large eggs
- 3 cups flour
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. baking powder
- pinch of salt
- 1/2 tsp. nutmeg
- 3 1/2 cups peeled, diced peaches
- 1/2 cup golden raisins
- 1/2 cup coarsely chopped pistachios
Beat the oil, sugars and eggs in your mixing bowl. Combine the next 6 dry ingredients. mixing well to combine.
Add the peaches, pistachios and raisins, stirring until just combined. Spread out in a 10 inch tube pan (angel food pan) that you have sprayed with Pam.
Bake in a preheated 325 degree oven for about 1 1/2 hours or until a toothpick inserted in the centre, comes out clean.
Cool 15 minutes on a rack and then invert onto the rack until it cools completely.
To serve, sprinkle the cake top with icing sugar or add a generous dollop of whipped cream on each slice, once plated.
Enjoy!
Peach Cocktail Sauce
At a cooking class last night at Walnut Beach Resort, Chef Justin prepared a sauce you would never in a million years think would work BUT IT DOES.
We were having grilled shrimp (recipe tomorrow guys) and this sauce. Everyone was taking the end of the shell and scooping up every last drop in the shot glass.
- 2 x 100 gram container of peach yogurt
- 2 ripe peaches pitted
- 3 tbsp. apple cider vinegar
- 2 tbsp. honey
- 1 tbsp. hot horseradish (yup!)
- pinch of salt
- 1 tbsp. oil
Take the pitted peaches and lightly oil them (skins still on at this point)
Place them on a hot grill and grill until they become seared and the skin begins to peel. Peel the skins off and set them aside to cool.
Mix the balance of the ingredients in a small bowl. Once the peaches have cooled, dice them as small as you can and add to the yogurt mixture. Mix well and then divide into two bowls.
Take one bowl with half the sauce and puree it briefly until smooth. Now mix the two together and mix well.
These will be served with the Himalayan Salt grilled prawns.
Damn these are good and you did it again!
Lentil Salad With Peaches And Pistachios
Always looking for new ways to impress for the summer meals on the deck? The flavours in this salad will amaze you ….and remember, damn you did it. This will serve 4.
- 1 can lentils, rinsed well and drained
- 3 tbsp. chopped flat leaf parsley
- 2 tsp. Dijon mustard
- 4 tbsp. olive oil
- 2 tbsp. red wine vinegar
- 1 head red leaf lettuce
- 2 cups cherry tomatoes, halved
- 2 peaches, skin removed and sliced thin
- 1 small container feta cheese, crumbled
- 3/4 cup toasted pistachios, chopped coarsely
- 2 tbsp. honey
- sufficient amount of fig balsamic vinegar
In a bowl combine the lentils, parsley, mustard, oil, vinegar. Mix well and refrigerate, covered.
Arrange the lettuce leaves (if really large, break down so it is easy to consume), scatter the peach slices and the tomatoes at random. Top with the lentil mixture and sprinkle with the nuts. Drizzle the honey and fig balsamic vinegar over the salad.
Yummy!
Broiled Peaches With Creme Fraiche, Pistachios And Balsamic Vinegar
This is a light dessert; great either following a heavier meal or in the summer on the deck. Try it, it could well become a favourite of all who sit at your table.
- 1-2 tbsp. sugar
- 4 peaches, peeled, halved and pitted
- 8 – 10 tsp. creme fraiche
- 3 tbsp. chopped pistachios
- balsamic vinegar for drizzling
Preheat the broiler. Place sugar in a small flat plate. Dip the cut side of the peaches in the sugar to coat and transfer to a broiler proof dish.
Broil, rotating just one time, until all the peaches are caramelized. (4-5 minutes)
Remove from the oven. Let cool slightly and top with the creme fraiche, chopped pistachios and a drizzle of balsamic vinegar.
Blueberry Pecan Cake
This makes a great cake when the girls come over for coffee. It is even more delicious with a dollop of whipped cream to go with the caramel sauce. What more can we ask for?
- 2 1/2 cups flour
- 2 tsp. baking powder
- generous pinch of cinnamon and allspice
- 3 tbsp. butter, room temperature
- 3/4 cup sugar
- 1/4 cup dark brown sugar, packed
- 2 large eggs
- 1 cup whole milk
- 2 cups fresh blueberries
- 1 large peach, peeled and chopped
- 3/4 cup chopped pecans
- caramel sauce
- whipped cream
Preheat oven to 350 degrees. Grease and flour a 9 inch square baking pan. Tap lightly to remove excess flour. Set aside.
Combine the flour, baking powder, cinnamon and allspice well. Set aside.
In your mixing bowl, beat the butter for 25 seconds on high speed and beat in the sugars. Beat for another 30 seconds until light and fluffy. Add the flour mixture and milk alternating each addition, beating until well combined.
In a small bowl combine the blueberries, pecans and peach with remaining 1/2 cup of flour, tossing to coat. Fold into the batter gently. Spoon into the prepared cake pan.
Bake 45-50 minutes until a toothpick comes out clean.
For a spectacular showing, top the cake with more fresh fruit. Slice and add a dollop of whipped cream and spoon some caramel sauce over the cake.
Make a fresh pot of coffee and call the girls. It is time to sit and chat.
To make the caramel sauce combine 1 cup packed brown sugar, 1/2 cup butter, 1/2 cup whipping cream, 1 tbsp. corn syrup in a saucepan and bring to a boil to dissolve the sugars. This could take a couple of minutes. When completely dissolved, remove from the heat and add a tsp. of vanilla. Cool a little (serve warm).
Peach and Blackberry Cobbler
This makes a great Summer/early Fall, anytime kind of dessert. I promise you, the dishes will be licked clean.
- 6 peaches, peeled and sliced thin
- 1 1/2 cups fresh blackberries
- 1/4 cup freshly squeezed orange juice
- 1/2 cup sugar
- pinch of nutmeg (small one)
- 2 tsp. cornstarch
- 1 pre-made 10 inch pie sheet (from the grocer’s)
Preheat oven to 400 degrees. Bring all the filling ingredients to a boil in a large saucepan, then turn down the heat and simmer until it becomes thick. (Don’t let it burn).
Spray with non-stick Pam an 8 or 9 inch springform pan, spread the mixture evenly until it is all used.
Cover with the pastry topping (you can make your own, of course). I even like using 4-5 phyllo sheets (pre-buttered between the layers). Be sure to brush an egg wash over the pastry and then sprinkle with about 2 tbsp. of sugar.
Bake for about 15 minutes. Check it and then turn down the temperature to 350 and watch that it browns evenly without burning.
Let cool at least 15 minutes before serving with either ice cream or whipped cream.
Need I say, this is yummy?
Sour Cream Peach Cake
It is really an upside down peach cake but sooooooooo yummy! I think it is even better than pineapple upside down cake. Try it and tell me what you think.
- 2 lbs. peaches, peeled, pit removed and sliced thin
- 1 1/2 tsp. ground cinnamon
- 3/4 tsp. freshly grated nutmeg
- 2 cups, plus 1 tbsp. sugar
- 1 1/2 sticks butter, room temperature
- 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- pinch of salt
- 2 1/4 cups flour
- 2 large eggs
- 1 tsp. almond extract
- 1 cup sour cream
- 2 cups sweetened whipped cream
In a large mixing bowl, toss the peaches with 1/2 tsp. of the cinnamon and 1 tbsp. sugar.
In a large oven-proof skillet combine the 1/2 stick of butter and 1/2 cup of the sugar over medium high heat, stirring constantly until the sugar melts and become caramalized and very syrupy. Remove from the heat.
Lay out the peach slices in a decorative pattern.
Now, cream the remaining sugar and butter until light and fluffy. Add the remaining ingredients, not including the flour. Sift the flour and slowly add, beating well after each addition.
Pour this batter over the peaches and bake in a 350 degree oven for approximately 40-45 minutes until golden and begins to pull away from the side of the pan.
Remove from the oven and let cool down for about 15 minutes and invert on a pretty plate. Serve with whipped cream.
OMG, this is a comfort food for sure. Yummy, yummy, yummy.
Autumn Peach Cobbler
Now is the time for peaches and if you live in an area like ours, they are plentiful. Eat them raw, baked, stewed, in jams, jellies or salsas…..any way you can possibly think of.
- 4 cups peaches, washed and peeled
- 2 cups berry sugar
- 1/2 cup water
- 8 tbsp. butter
- 1 1/2 cups self rising flour
- 1 1/2 cups whole milk
- ground cinnamon
Preheat oven to 350 degrees.
Combine the peaches, 1 cup sugar and the water in a saucepan and bring to a boil. Simmer for 10 minutes and then remove from heat.
Put the butter in a 3 quart baking dish and place in the oven to melt. Mix the remaining 1 cup sugar, flour and milk slowly to prevent clumping. Pour this over the melted butter. DO NOT STIR.
Spoon the fruit on top. Gently add the syrup. Sprinkle a little cinnamon on top. This batter will rise during the 35-45 minute baking time.
In a pretty bowl, scoop in some of the cobbler, add vanilla ice cream or whipped cream. What on earth could be better than that?
OMG, my mouth is watering as I re-read this.
Lamb Burgers With A Peach/Pistachio Chutney
If you have never had a lamb burger, this would be a good one to start with. The flavours are so perfect together.
- 1 lb. ground lamb
- 1 large egg yolk
- pinch of salt and freshly ground pepper
- 4 portobello mushrooms caps
- olive oil
- 4 buns
- gouda cheese slices
- thinly sliced cucumber slices
In a large bowl, combine ground lamb, salt, pepper and egg yolk. Shape into 4 burgers and refrigerate.
Preheat the barbecue on high and brush the grill and oil. In the meantime, make the chutney.
Chutney
- 2 tbsp. shallots, minced
- 2 tbsp. butter
- 4 tbsp. dried peaches, diced
- 1 tbsp. honey
- 4 tbsp. peach nectar
- 3 tbsp. chopped pistachios
- dash of fig balsamic vinegar
In a skillet, sweat the shallots in butter, but do not brown. Add the peaches, nectar and honey. Simmer until the liquid has disappeared. Set aside and cool to room temperature. Add the pistachios and a dash of balsmic vinegar. Refrigerate while now grilling the burgers.
Grill the burgers until cooked. While the heat is high, brush the mushroom caps with oil on both sides and grill both sides until done. Set these aside.
Turn off the burners and grill the buns and keep warm. Also add a slice of cheese on each burger. Close the lid and let the cheese melt.
Place a burger on each bun, add the mushroom cap and a dollop of the chutney, a couple of the cucumber slices for that extra crunch and top with the other half of the bun. This is very yummy.