Peachy Salutes to Summer

A Fox in the Kitchen

Fresh and zesty, summer is about vibrant salads and light dishes, which are best enjoyed al fresco. These simple dishes are perfect for effortless entertaining…

GRILLED PEACH & ROCKET SALAD

Serves 4 as a main course

Ingredients

3 ripe peaches/nectarines

40g Blue Cheese

100g Rocket

100g Parma Ham

20g Toasted Pine nuts

Dressing

3 Tbsp runny Honey

3 Tbsp White wine vinegar

Salt & Pepper

8 Tbsp Olive Oil

Method

Begin by grilling your peaches, you can do this either on a BBQ or on a griddle pan. Slice the peaches and remove stones. Place onto a dry pan and grill for about 1 or 2 mins or until soft and juicy.

Meanwhile in a bowl, mix together your rocket leaves with dressing, place on a plate with blue cheese, parma ham and your grilled peaches. Drizzle with a bit more dressing and some pine nuts.

Dressing can be made ahead and any leftover dressing can be stored in an airtight container for 2 weeks.


COOKED BEEF CARPACCIO WITH BALSAMIC STRAWBERRIES

Serves 6-8 as a starter or lunch

A Fox in the Kitchen

Ingredients

400g Fillet Steak (ask your butcher to trim off the fat and leave it as a whole piece)

2 Tbsp of Olive Oil

2 Garlic cloves (finely chopped)

Salt & Pepper

4 sprigs of fresh thyme

250g Strawberries

60ml of Balsamic vinegar

40g of Strong Cheddar, shaved, or sliced thinly

Handful of Rocket

Method

Begin by placing your beef in a bowl with the olive oil, garlic, salt, pepper and thyme, mix it around until the beef is coated with everything and leave to sit at room temp for around 30 mins.

Heat a frying pan over med-high heat, and cook the piece of fillet for about six minutes, turning so all sides become seared. You can cook it a little bit longer but you don’t want to go past med-rare. Remove from the frying pan and let cool for a few minutes. Once it has cooled, wrap in clingfilm and place in the freezer for about 15/20 minutes (this is so make the beef a lot easier to slice thinly).

Meanwhile, slice the strawberries into quarters and place in a bowl with the balsamic vinegar and some salt and pepper. Leave the strawberries to sit and soak up the flavours.

When the beef has stiffened a bit, take out of the freezer and slice into 2mm slices. You can either leave as they are or roll out with a rolling pin to flatten.

Arrange the sliced beef, strawberries (keep the remaining balsamic), cheddar, and rocket on the plate and garnish with a little extra thyme (optional).

At this stage drizzle over the plate with the remaining balsamic vinegar to bring everything together.


MANGO & VANILLA GRANITA

Serves 4/6

A Fox in the Kitchen

Ingredients

3 ripe mangos

2 tbsp honey

1 vanilla pod (1 tsp vanilla extract)

200ml water

Method

Scoop out all of the flesh from your mangos and place in a food processor with the honey and vanilla. Blitz until completely smooth, stir in your water and pour into a deep metal container (approx 20cm x 10cm) and place in your freezer for about 3 hours.

Every 30 minutes scrape and stir with a fork so as to get a really rough appearance. Just before serving, scrape top with a fork and place into serving dishes. This is a great dessert for making a few days in advance.


RECIPES, STYLING & PHOTOGRAPHY A Fox in the Kitchen