recipes for healthy living

Tag: Peach

Sunny Peach & Mango Salsa

I go on a lot about the weather – part of being Irish I suppose, but also because it has been really awful… So to add sunshine in the absence of the real thing, try this peach and mango salsa. Lots of lovely colour as well as all the health benefits of these delicious ingredients. Serve it with fish, fish cakes, any barbq’d meat or on the side on an antipasti plate for a different garnish to your meats and cheeses. The flat leaf parsley and mint in this are different to the usual coriander but I think they work really well and the peach and mango are a great combination.

2 Alphonso mango’s – ripe but not too soft
2 peaches
about a 2″ piece of red chilli,ย  deseeded and finely diced
about 12 tiny cherry tomatoes – halved or quartered quite big
juice of a lime
2 tbsp each of chopped fresh mint and flat leaf parsley
salt to season

Peel, slice and dice the mango – not too fine
Slice and dice the peach about the same size pieces, no need to peel
Combine with the other ingredients, season and adjust if necessary.
This will keep a couple of days in the fridge but is best on the day it is made.

I also managed to sort out my cookery books finally and get them in order on to new shelves. I went from a big unsorted pile to 2 lovely stacks of books and the rest have been into put into the bag for the local recycle book store…. Now I have room for some more new ones!…

from this to …

Roasted Peaches with Walnut Salad & Pomegranate Molasses

Pomegranate molasses is one of my favourite things at the moment and works especially well in this recipe and complements the buffalo mozzarella perfectly. Nectarines work just as well and I think that plums would be good too when they arrive in the shops. i use mozzarella in this and deligted that it is available locally.. .those near Macroom in Cork might have spotted the herd on the Lynch farm and the cheese is available at local markets including in Dublin.

6 peaches
3 balls of buffalo mozzarella, each gently pulled apart into 3 or 4 pieces
140g Rocket
Aged Balsamic Vinegar
Extra Virgin Olive OIl

Walnut and Pecan Salad
180gr mixed walnuts and pecans
50gr freshly grated parmesan
100mls good quality Extra virgin olive oil

Split fruit in half, remove the stones and place on a baking tray. Roast them in the oven for about 10 minutes at 180C. You can slice if you wish at this point.
Chop the nuts roughly and place in a bowl with the parmesan and olive and little sprinkle of salt
Place rocket in a bowl, season then drizzle with aged balsamic and olive oil.
To serve place a bed of dressed rocket on each plate. Sit 2 peach halves on each place and top with 3 or 4 pieces of mozzarella.
Dress with some of the walnut & pecan salad including some of the oil
Drizzle some pomegranate molasses and serve while the peaches are still warm

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