Summer Sensation

I'm heading off to a BBQ this afternoon and when I asked my friend, the always delightful Jan-Jan (no, that's not her real name!) what I could bring, her request was this salad. It is probably the most popular salad I make and it always makes me think of Christmas, as I usually end up making it in December when the nectarines are in season. I have also served this dish as a beautiful summer entree and in a miniature form as a degustation course. It is very simple to put together and as well as tasting delicious, it looks lovely too.

This dish depends entirely on having good fresh ingredients - don't even consider making this dish if the nectarines are not great. This is a dish I only ever do at the height of the necatrine season when I know the flavour will be perfect. You can also substitute peaches if you like, and if watercress is tricky for you to buy where you live, then rocket is a good substitute. You want something a bit peppery to contrast with the sweetness of the nectarines and the saltiness of the proscuitto. Other forms of lettuces or greens with a milder flavour won't really do the dish justice, so it is really worth using either watercress or rocket.

This salad would be a really great addition to your Christmas table if you want something a bit out of the ordinary. It is fantastic served with chicken, turkey and all kinds of seafood.

You will need: For the salad 1 bunch watercress, 4 ripe nectarines sliced , 8 thin slices Prosciutto, 1/2 red (Spanish) onion sliced thinly, 1 lebanese cucumber (cut it lengthwise, scoop out the seeds and then slice to form half moon shapes), 2 Bocconcini (or a handful of baby bocconcini)

For the dressing 3 tablespoons each of extra virgin olive oil and maple syrup. Juice of half a lime, 2 tablespoons white balsamic vinegar (if you can't find this you can substitute white wine vinegar but only use 1 1/2 tablespoons of it), generous dash of tabasco sauce, generous pinch of salt, plenty of freshly ground pepper, 1 clove crushed garlic.

Method: Combine all of the dressing ingredients and whisk together until it thickens (a fuss free way to make this is to throw it all into a jar and give it a good shake)
Arrange the watercress, then onion, cucumber, nectarine and bocconcini on a large, fairly flat serving platter. Tear up the prosciutto and arrange over the top of the salad. Just before serving, drzzle with the dressing.

Serves about 8 people.

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Spring Chicken

Hi everyone - I am away in Brisbane for work this week, so I'm doing lots of eating out! But....here is something that I cooked last Sunday. I was in the mood for a roast, but with lighter flavours and something a bit more spring-like. I decided on Italian flavours and served the chicken with a simple salad of cherry tomatoes, bocconcini, basil and olives (and just a splash of white wine vinegar and good extra virgin olive oil) 

This chicken is made super moist by making up a small amount of garlic butter that is put under the skin, so as it cooks it is infused by garlicky gorgeousness. You could use the same principle with chicken pieces if you like. The stuffing is quite light and fresh tasting and I didn't make any gravy to serve with this. It has enough great flavour by itself - just pour the pan juices over. Delicious.

Garlicky roast chicken with proscuitto and lemon stuffing

You will need: 1 x Number 14 chicken (1.4kg), 1 tablespoon salted butter, 3 cloves finely chopped/minced garlic, 2 cups fresh breadcrumbs, 1 egg, 6 thin slices proscuitto chopped finely, 1 onion finely chopped, 2 tablespoons chopped continental parsley, 1 tablespoon chopped capers, 1 teaspoon fresh grated lemon rind, 1 tablespoon grated parmesan, salt and pepper.

Method: Combine the garlic and the butter well. Set aside. Rinse the chicken in cold water in and out, dry with a paper towel and set aside.

Combine all remaining ingredients to make the stuffing. Mixing it with your hands is the most effective method. Stuff the chicken with the stuffing.

Take the butter and gently push it under the skin of the chicken, taking care not to tear it.

Bake the chicken in a preheated oven at 240C for an hour and fifteen minutes. Allow it to rest for 15 minutes before serving.

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