It has not felt very summery in Ireland this year but we haven’t let that put us off cooking for the season. There are still some nice peaches around and this makes a lovely lunch!
Wine Suggestion: We think Viognier is an awkward grape, despite its star status for some. However in the right hands and with the right dish it really comes together. Without breaking the bank and opening one of our Perret Condrieu in the cellar which have amazing balance, expression and character we kept northern Rhone with a simpler, though still delicious, Domaine Gerin “la Champine” Viognier. There’s a peachiness from this wine and hints of an oily texture that just works with this salad.
Charred peach, parma ham and bocconcini – serves 4
- 4 peaches, halved and stones removed
- 2 tbsp rapeseed oil
- 2 large handfuls of rocket (or a mixture of rocket and watercress)
- 8 slices of Parma ham, cut in half
- 350g bocconcini
FOR THE DRESSING:
- ½ red chilli, finely diced
- 1 red onion, finely diced
- 100ml extra virgin olive oil
- 40ml sherry vinegar
TO FINISH:
- 4 tbsp flaked almonds
- 4 basil leaves, roughly chopped
Drizzle the cut sides of the peaches with the rapeseed oil, then place cut side down on a hot barbecue and cook for 3 minutes or until you get nice charred marks. Remove them from the barbecue and set aside.
Make the dressing by mixing the chilli, red onion, extra virgin olive oil and sherry vinegar together in a small bowl. Season with salt and pepper.
Put two peach halves on each plate and sprinkle around the rocket. Add the Parma ham and bocconcini, then spoon over the dressing and sprinkle over the toasted almonds and basil to serve.
(Original recipe from Outdoor Cooking by Tom Kerridge, Bloomsbury Absolute, 2021.)
Jono & Jules do food & wine 