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Ravinder Bhogal’s recipes for cooking with peaches – The Guardian

Recipes

If you luck out with a peach that is rosy, unblemished and ripe, sink your teeth into it and enjoy its sublime sweetness immediately, without any adornment. There is little you can add to a perfect peach to improve its unrestrained juiciness, fragrant perfume and luscious flesh, but peachy perfection in the UK is a rarity, because imported fruit is generally picked before it’s ripe, to prevent bruising. For those pesky peaches that refuse to soften, apply heat: griddling, poaching or roasting will help eke out their natural honeyed sweetness and aroma.

Grilled peach and feta fattoush (pictured top)

This is a reworked classic salad that uses stale bread for frugal sustenance. Bolstered by the addition of warm, griddled peaches and salty feta, it feels especially luscious.

Prep 20 min
Cook 5 min
Serves 4-6

About 250ml rapeseed oil, for frying
2 Lebanese day-old flatbreads or pitta, cut into shards
3 white peaches, stoned and cut into wedges
Sea salt and black pepper
100ml extra-virgin olive oil
, plus 1 tbsp for drizzling (I love Zaytoun’s unfiltered one)
300g grape tomatoes or small cherry tomatoes, halved
2 Lebanese cucumbers, chopped
1 small bunch flat-leaf parsley, coarsely chopped
1 small bunch mint leaves, picked and coarsely chopped
8 radishes, thinly sliced
200g feta
1 tbsp sumac
2 tbsp lemon juice

Put the rapeseed oil in a large saucepan on a medium heat and, when it’s hot, add half the bread and fry for 15-20 seconds, until golden. Drain on absorbent paper, and repeat with the remaining bread.

Get a griddle pan very hot. Season the peaches and drizzle with a tablespoon of extra-virgin olive oil, then grill on both sides until charred and striped, and set aside to cool a little.

Mix the grilled peaches in a large bowl with the tomatoes, cucumber, parsley, mint and radishes. Coarsely break up the shards of bread, crumble the feta and toss both with the salad ingredients. Sprinkle over the sumac, season to taste, then dress with the remaining extra-virgin olive oil and the lemon juice. Mix gently to combine and serve immediately.

Fragrant chicken and peach pilaf with cashews

The marriage of sweet peaches and juicy chicken thighs is a fragrant revelation.

Prep 10 min
Cook 40 min
Serves 6</…….

Source: https://www.theguardian.com/food/2022/jul/23/peach-recipes-pilaf-fattoush-ravinder-bhogal

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