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Birthday Grilled Peach Salsa March 22 2021

Those who know me know that I am one of many Pisceans in our friendship group and so for the month of March we tend to eat with friends a lot. We discovered this darling salsa during one of our impromptu Birthday dinners, we’d been eating so much over previous days we all felt like we needed something a little bit fresh to go with our Birthday champagne! It was perfect!

Ingredients:

  • 6 peaches ripe but firm peaches
  • 1/2 tsp olive oil
  • 1 red cayenne chilli, minced
  • 1/2 medium red onion, finely chopped
  • 1 medium tomato, chopped into 1 cm pieces
  • 2 limes - juiced
  • 1 pinch Maldon salt flakes
  • Handful chopped fresh coriander leaves

Directions:

  • Heat a char grill pan on medium-high heat and add a little olive oil. 
  • Cook peaches for 2 minutes each side or until they have the nice char lines on them from the pan.
  • Cool for 2 - 5 minutes. 
  • Cut into 1cm pieces.
  • Combine the cayenne chilli, red onion, tomato with the peaches.
  • Squeeze over lime and season with salt flakes.
  • Let sit for 30 minutes (optional).
  • Stir though the coriander leaves .
  • Enjoy with corn chips, friends and champagne!

 

 - Pony Black


Green Shakshuka May 29 2020

A play on the traditional shakshuka, this flavourful, bright green dish is going to be your new favourite breakfast for dinner.

Ingredients:
3 tablespoons olive oil
1 leek, thinly sliced
1 small white onion, thinly sliced
2 cloves garlic, thinly sliced
1 bunch Swiss chard, cut into ribbons
½ teaspoon salt
6 free range eggs
For the paste:
1 cup roughly chopped parsley with stems
1 cup roughly chopped coriander with stems
2 red chilies, seeds removed
2 leaves Swiss chard
½ cup olive oil
⅓ cup water
½ teaspoon salt
To serve:
mint leaves
chili flakes

flatbread or pita

1. Heat 3 tablespoons of olive oil in a medium skillet over medium-high heat. Add onions, leeks, garlic, and salt. Cook, stirring often, until translucent and soft (about 5 minutes).

2. Meanwhile, add parsley, coriander, red chili, 2 Swiss chard leaves, ½ cup olive oil, ⅓ cup water, and salt to blender. Blend until smooth.

3. Add Swiss chard to skillet and sauté for 2 minutes. Once chard has wilted, combine the herby green paste into the skillet, and stir until well combined.

4. Lower heat and use a spoon to create 6 small wells; crack an egg into each well and cover with lid. Let sit for 4 to 6 minutes until whites of eggs are cooked.

5. Serve with mint leaves, chilli flakes, salt, and your favorite flatbread or pita.