INTERESTING DISHES (Continued)

                                      

                                          SAVORY SALAD WITH PEACHES

3 peaches, stoned and quartered

3 tbsp tarragon balsamic vinegar, divided

Salt to taste

1 small fennel bulb trimmed  and slivered, plus coarsely chopped fennel fronds

1 tbsp fresh lemon juice

Olive oil

For serving mild pepper flakes

 

Toss peaches in a large bowl with 2 tbsp of vinegar and a  pinch of salt.  Arrange the peaches on a dish and spoon over any juices left in the bowl.

 

Toss the fennel in the same bowl with lemon juice and the remaining vinegar to coat, and season with salt.

 

Scatter the dressed fennel bulbs and the chopped fennel fronds over the peaches, drizzle with olive oil and toss. Serve sprinkled with pepper flakes.

 

 

                             LAMB CHOPS WITH ROSEMARY AND GRAPES

6 lamb chops, extra fat discarded

2 tbsp olive oil

Salt and freshly ground black pepper to taste

1 sprig rosemary

250 ml (1cup) white wine

500 g (1 lb) white seedless grapes. stemmed

Salt, pepper and honey to taste

 

Whip the chops and sauté them in olive oil and the whole garlic cloves for 6-8 minutes.  Pour in the wine and cook until the alcohol evaporates.  Transfer the chops with a slotted spoon to a heated dish.  Drop the grapes into the same saucepan and cook for 5 minutes more.  Discard the rosemary and garlic cloves and stir in the honey and simmer until it thickens into a gravy.

 

Pour the lamb chops and the grapes with the grape gravy.   

 

 

                                                     APRICOT CAKE

1 kg (2 b) apricots, halved and pitted

1 tbsp lemon juice

½ cup butter at room temperature

¾ cups sugar

1 vanilla

4 eggs

2 cups self-rising flour

1 tsp baking powder

¼ tsp salt

1 tsp cinnamon

2 tbsp icing sugar for serving

 

Preheat oven to 180 C (350 F) and grease the sides and bottom of a 9-inch springform tin with melted butter

 

Blend half of the apricots with the lemon juice and set aside.  Quarter the remaining apricots and reserve. 

 

Cream butter and sugar for about 5 minutes until light and fluffy.  Add the eggs, one at a time then add the vanilla until combined.  In a small bowl mix flour, baking powder and cinnamon and salt together. Fold into the butter/sugar/egg mixture and stir in until just combined.  Also stir the purred apricots and mix a little. 

 

Spoon the batter into the prepared tin, place the apricots evenly on top.  Allow to cool and serve dusted with icing sugar.   

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