Nov 24 - Jhb South East

Compiled by: Kym Argo
What would Summer be without the juicy lushness of peaches, plums and nectarines?
For the Summer of 2024, fab recipe
developers and food stylists Emma Nkunzana
and Masego Mbonyana have teamed up
with Juicy Delicious to create a catalogue of
South African-inspired dishes. Whether you
are hosting beach picnics or swish parties,
braaiing in your backyard or cooking up a
three-course feast, stone fruit add a hit of
freshness that will wow your guests.
Tips for making the most of the season
Masego and Emma’s tips to make the most
of the South African stone fruit season
• For easy peeling of poached nectarines,
submerge cooked nectarines into an ice
bath for two to four minutes.
• Grill halved peaches or nectarines until
caramelised, then serve them as a side dish
for braaied meats. They are just as fantastic
as an easy dessert, drizzled with honey,
sprinkled with cinnamon and serve with a
dollop of vanilla ice cream.
• Make a glaze using pureed peaches or
nectarines, adding a touch of brown sugar,
balsamic vinegar, and mustard. Brush it over
your roast meats during the final stages
of cooking for a sweet, tangy finish that
balances savoury flavours.
• Create a festive stone fruit salsa by
combining diced plums, peaches, or
nectarines with chopped red onion, fresh
coriander, and a squeeze of lime. This fresh
and zesty salsa is perfect as a topping for
grilled chicken, braaied fish, or even over
nachos for a summer twist.
• If you want a tarter flavour from your
stone fruit, choose slightly under ripe
ones. They also hold their shape well for a
stunning presentation.
• Add thinly sliced nectarines or plums
into a summer salad with mixed greens,
toasted nuts, and crumbled blue cheese.
The combination of sweet, juicy fruit and
the salty richness of the cheese creates a
beautiful balance of flavours.
For the most imaginative dishes, pop over
to juicydelicious.co.za where you’ll find
Emma’s Braaied Chicken Gizzard Wraps
with Plum Coleslaw, her Stone Fruit Atchar
with Dombolo, Chicken & Caramelised
Nectarines with Fragrant Rice, and Peach
Shisa Nyama Marinated Chicken Flattie.
From Masego, Biltong, Plum & Mint Salsa
Blinis, Chicken Meatballs with Sweet and
Sour Plum Chutney and glorious Spiced
Nectarine Crumble.
20 Get It Joburg South • Alberton • Bedfordview • Greenstone • Modderfontein November 2024
Curry marinated grilled peaches and blueberry salad
Masego’s Curry marinated grilled peaches and blueberry salad is an artful
blend of spices and citrus with the juiciness of peaches and blueberries
topped with the smooth saltiness of Danish feta cheese. Serves 4 to 6
You’ll need: 4 peaches, cored and cut in eighths, 60ml olive oil, 1 tsp curry
powder, ½ tsp orange zest, 125g blueberries, 80g wild rocket, 100g pecan
nuts, lightly roasted, 100g Danish feta
Honey dressing: 60ml honey, 60ml olive oil, 1 Tbsp balsamic vinegar,
1 lemon, zest and juice, 10g Italian parsley, finely chopped, salt and
pepper to taste
To make: In a mixing bowl, combine prepared peaches with curry powder,
olive oil, orange zest and a pinch of salt. Combine well and refrigerate for
20 minutes. Heat a griddle pan over high heat place, peaches on the pan
and grill on each side until you have charred marks and set aside to cool.
Reserve the curry marinade for the dressing.
For the honey dressing, combine the reserved curry marinade with honey,
olive oil, balsamic vinegar, lemon zest and juice, parsley and salt and
pepper to taste and set aside.
To assemble, on a salad platter plate, lay rocket, grilled peaches,
blueberries, pecan nuts and crumble feta cheese. Drizzle with dressing
and gently toss salad just before serving.
GIS1108_020_146940851.indd 20 2024/10/17 09:43:15