2020 BackSA Gift Guide

HEIRLOOM TOMATOSALAD Serves 6-8 Ingredients 200g kalamata olives 25g sugar 2kg mixed heirloom tomatoes 2½ tsp sugar 1 tbsp sea salt flakes 1 tsp espelette pepper (can be swapped with smoked paprika and ground black pepper) 2 cups finely chopped fresh herbs (chervil, chives, basil, tarragon) 4 shallots, finely chopped 25ml apple cider vinegar 100ml olive oil 500g buffalo curd (can be swapped with ricotta) For garnish ½ cup extra basil, purple chive flowers, garlic chive blossoms Method Roughly chop olives by hand or in a food processor and combine with sugar. Spread evenly onto baking paper and dehydrate in a low oven. Once dried and cool, chop roughly with knife. (As an alternative, just use pitted kalamatas chopped in half). Slice and chop the tomatoes so they are all of similar thickness. Lay on a large plate in a single layer. Season with sugar, salt, espelette, herbs, shallot, apple cider vinegar and olive oil. Leave to macerate for 1 hour. Spoon half the buffalo curd onto a plate. Arrange tomatoes on the curd. Dot with a few teaspoons of the remaining curd. Drizzle with macerating juices, season and garnish with herbs and flowers. Sprinkle with olives and serve. Method Preheat oven to 220°C. Place potatoes in a single layer on a baking tray, season and drizzle with olive oil. Roast for 25 to 30 minutes, until crisp. Remove from oven. Smash with a potato masher, drizzle again, and lightly re-season. Roast for another 20 to 25 minutes, until browned and crispy. Set aside to cool. Melt butter in a saucepan. Add verjuice and stir to combine. Heat a chargrill over high heat. Place peach halves flesh-side down for 1½minutes. Remove and place on a baking tray, flesh-side up. Baste with butter-verjuice mixture. Bake at 220°C until caramelised (around 10 minutes). Toss with remaining butter-verjuice mixture. Set aside. To make the dressing, combine all ingredients in a blender and blitz. To serve, toss the salad leaves, basil and potatoes together, lay the peaches on top and shred the mozzarella over. Drizzle with the herb dressing. GRILLED PEACH SALAD Serves 6-8 Ingredients 1.5kg cocktail potatoes Extra virgin olive oil 2 tbsp butter 2 tbsp verjuice (can be swapped with white wine) 4 peaches, halved, stones removed 3 handfuls endive or bitter salad leaves ½ bunch fresh basil 400g fresh mozzarella Dressing 80ml extra virgin olive oil 80ml red wine vinegar 1 tbsp honey 2 tbsp Dijon mustard 1 garlic clove ½ bunch basil leaves ½ bunch flat-leaf parsley 1 tsp salt ½ tsp ground black pepper Easy Easy BANKSA.COM.AU  5