MOZZARELLA,
PEACHESANDHAM
Hardlya recipe,moreofanassemblyjob,thisissummer
‘cooking’atitssimplest.Asthesuccessofthisdishhinges
onthequalityoftheingredients, wait until the peaches
areperfectlyripe and sweet.
SERVES 44 x 125gballsof
buffalomozzarella
2 ripepeaches
Oliveoil
Lemon juiceSeasaltandfreshly ground
blackpepper
12 freshbasilleaves
4 slicescuredham,
ideally Italian1 Tearthemozzarellaintolargepiecesandscatter
overa servingdishordividebetweenfourplates.
2 Halve,stoneandslicethepeachesintosixths
orthickslices.Dressthepeacheslightlywitha tiny
splashofoliveoilandjustenoughlemonjuiceto
balanceoutthesweetnessofthe peaches. Season
withsaltandblackpepper.
3 Gentlytossthebasilthroughthedressed
peaches,thenarrangeontheservingplatewiththe
mozzarella.Drizzleoveryourbestoliveoil. Finally,
drape the ham lovingly over the top.TOMATOANDTAPENADETART
Giventherighttomatoes,thistartisa highlightofthe
summertable.A sprinklingoffragrantbasilattheendis
essential,aswellasa drizzleofyourbestoliveoil.Nyons
olivesarebest,butanysoftblackoliveswilldonicely.
MAKES1 LARGETART(ENOUGHFOR4 PEOPLEFOR
LUNCH OR LOTS OF SMALL SQUARES FOR A PARTY)FORTHETART
4 bull’shearttomatoes
Seasaltandblackpepper
500gblockofpre-rolled
puffpastry
HandfulofsmallItalian
plumtomatoes
Oliveoil
1 bunchoffreshbasil
FORTHETAPENADE
100g pitted black olives1 garlicclove,peeled
andcrushedtoa finepaste
½tspfreshthymeleaves,
stemsdiscarded
1 saltedanchovyfillet,
washedandpatteddry
1tspsaltedcapers,soaked
well,washedand drained
1tspbrandy
4tspoliveoil
1tsp red wine vinegar1 First,slicethebull’shearttomatoesinto1cm
rounds.Transfertoa sievesetovera bowl and
seasonwellwithsalt.Leavefor30min.
2 Tomakethetapenade,putallthedryingredients
ina blender.Blitzwell.Addthewetingredients
andblitzagainuntilverysmooth.
3 Preheattheovento200°C/Fan180°C/Gas6.
4 Put your largest baking tray in the oven toROASTHAKE,SAMPHIRE
ANDTOMATOSALAD
SamphireandtomatoesarewheretheBritishsummer
meetsitsMediterraneancounterpart.Thesetwo
ingredientscombinereallynicely,especiallywhen
dressedwithplenty of herbs, lemon juice and olive oil.
SERVES 4Oliveoil
Freshrosemary,thyme,
bayandtarragon,allon
thestalk,fora bedof herbs
1kghake,scaled
Seasaltandblackpepper
1 unwaxed lemon, ½ slicedintorounds,½forjuicing
200mldrywhite wine
1tbspbutter
4 largeripetomatoes
100gsamphire,washed
1tbspeachfreshparsley
and tarragon leaves1 Preheattheovento200°C/Fan180°C/Gas6.
2 Pour2tbspoliveoilintoa roastingdishandbuild
abedofherbs.Seasonthehakebothinsideand
out.Nestlethefishintheherbs,slidea fewslices
oflemonandsometarragonstalksinsidethefish.
Pouroverthewine,lotsofoliveoilandthebutter.
3 Roastthehakefor20min,oruntilthefleshoffers
verylittleresistancewhenpiercedtothebone.
4 Chopthetomatoes,thenseason.Bringa large
panofwatertotheboil.Blanchthesamphirefor
1-2min.Drain.Tossthetomatoesandsamphire
together.Dresswitha littleoliveoil,lemonjuice
andthechoppedherbs.Arrangeona servingdish.
5 Flakethehakefleshofftheboneinbigpieces
andlaythemjusttothesideofthesalad.Drizzle
juicesfromtheroastingdishoverthefish.
6 ServewithsomeboiledanddressedPuy
lentils or a crusty baguette, if you like.preheatfor10min.Meanwhile,unrollyourpastry
andcuta sheetofgreaseproofpapertothesame
size.Laythepastryontopofit.Score a 2cm border
aroundtheedgeofthepastry.
5 Spreadthetapenadealloverthepastry,within
theborder.Arrangetheslicedtomatoesina single
layerontop.Halvethesmalltomatoes,seasonwith
salt,andusethemtofillanygaps.Drizzleover
someoliveoilandseasonwithblackpepper.
6 Removethehottrayfromtheoven,slidethetart
ontop.Bakefor30min,oruntiltheedgesofthe
tartarepuffedupandthebaseis cookedthrough
andlightlygolden.Thetomatoesshould have
softenedandtakenona littlecolour.
7 Seasonthetartlightlywitha littleseasaltand
pepper,andthensprinkleoversometornbasil
leaves.Allowthetarttocoolslightlyonthebaking
tray,thensliceintosquareswhilestilljustwarm.
Drizzle with your best olive oil before serving.GOOD TIMES, GOOD FOOD134 COUNTRY HOMES & INTERIORS