BURRATA WITH SUMMER STONE FRUIT 2 ripe peaches, pitted and sliced 2 ripe nectarines, pitted and sliced 2 ripe apricots, pitted and sliced
2 ripe plums, pitted and sliced 1 cup (250 ml) cherries, pitted 2 balls burrata (about ¼ lb/110 g each) 3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) balsamic glaze ½ small shallot, finely sliced fine sea salt and freshly ground black pepper, to taste 1 handful small fresh basil leaves, for garnish
1 In a large bowl, gently toss peaches, nectarines, apricots, plums and cherries. Transfer to a serving platter. Place burrata balls amongst the fruit. 2 In a small bowl, whisk olive oil, balsamic glaze and shallots. Drizzle dressing over salad and season with salt and pepper. Scatter basil leaves over salad. Serve immediately. Serves 6 to 8
3 tbsp (45 ml) capers, drained and lightly chopped, divided 2 tbsp (30 ml) freshly squeezed lemon juice fine sea salt and freshly ground black pepper, to taste 1 large handful frisée leaves, white tender parts only 1 large pinch red pepper chili flakes, plus more for garnish 1 tbsp (15 ml) finely chopped fresh flat-leaf parsley extra-virgin olive oil, for drizzling sriracha, to serve (optional)
1 Place cucumbers in a bowl of cold water, cover and chill for an hour. Drain cucumbers well, place them in a medium mixing bowl and add crabmeat. 2 In a small mixing bowl, combine crème fraîche, half of the capers and the lemon juice. Season with salt and pepper. 3 Spoon half of the crème fraîche mixture over cucumber and crabmeat mixture and toss gently to coat. Add frisée, toss lightly and season with salt, pepper and chili flakes. Transfer crab and cucumber mixture to a serving bowl and sprinkle with remaining capers, the parsley and more chili flakes. 4 Transfer remaining crème fraîche mixture to a small serving dish and drizzle with a little olive oil. 5 Serve salad immediately with crème fraîche mixture on side and sriracha if desired. Serves 6 to 8
JUNIPER & FENNEL-CRUSTED PORK TENDERLOIN PORK
1 tbsp (15 ml) juniper berries 2 tbsp (30 ml) fennel seeds 2 tsp (10 ml) black mustard seeds
1 tsp (5 ml) cumin seeds 1 tsp (5 ml) nigella seeds 2 tsp (10 ml) freshly ground black pepper 1 tbsp (15 ml) coarse sea salt 1 pork tenderloin (about 3 lbs/1.4 kg) 6 tbsp (90 ml) extra-virgin olive oil, divided arugula leaves, for garnish 1 lemon, cut into wedges, to serve
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