This week marks one of the best times of year – the start of cherry season! Now is the perfect time to grab a bowl of the fruity favourite and make one of these delicious fresh recipes.
Paddy’s Markets ambassador, Melinda Essey, joined The Morning Show kitchen so show how to prepare three sweet treats ahead of the iconic Sydney Markets cherry auction which helps raise money for the Sydney Children’s Hospital.
CHOC CHERRY CLAFOUTIS
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INGREDIENTS –
500g cherries pitted & halved
240g caster sugar
60g plain flour
20g cocoa
3 eggs
200ml full cream milk
100ml pouring cream
icing sugar (to serve)
METHOD –
Preheat the oven to 180°C. Line (or grease well) a 26cm tart tin.
Combine the pitted cherries with 100g of the sugar. Mix and set aside.
In a medium-sized bowl, mix the remaining sugar with the flour and cocoa. In a separate bowl or jug, combine the eggs, cream and milk. Stir well. Pour the milk mixture in with the flour. Mix until just fully combined
Arrange cherries in the bottom of the tin. Gently pour the cream mixture over the cherries. .
Bake for 30 minutes. Dust with icing sugar immediately before serving.
The clafoutis will rise in the oven, and deflate a little once removed. That’s normal!
ROASTED CHERRY & LEMONY RICOTTA CROSTINI
INGREDIENTS –
300g cherries pitted & halved
1 tsp maple syrup
juice & zest of a lemon
few sprigs of thyme, leaves stripped
sourdough baguette (approx. 30cm) sliced into 1-1.5cm slices
1 tbsp olive oil
100g ricotta cheese
¼ tsp vanilla extract
20g hazelnuts, toasted & chopped
few sprigs of mint, leaves roughly chopped
METHOD –
Preheat the oven to 200°C.
Line a baking sheet with baking paper.
Combine the cherries, maple syrup, lemon juice and thyme on the sheet and mix well. Arrange cherries in a single layer.
Bake for 15 – 20 minutes, until the cherries are soft and a little wrinkled. Remove from the oven and set aside.
Pop the hazelnuts on another baking tray lined with baking paper and roast the hazelnuts until golden and fragrant. About 5 minutes. Once cool, roughly chop and set aside.
Cut the baguette and lightly brush each slice, both sides, with olive oil. Grill until golden, turning halfway through cooking. Remove and set aside.
In a small bowl, combine the ricotta, lemon zest and vanilla.
To serve, spread the baguette slices with the ricotta, top with roasted cherries, hazelnuts and a sprinkle of mint.
FRESH CHERRY & MIXED BEET SALAD
INGREDIENTS –
300g cherries, pitted & halved
½ – 1 bch golden beetroot (small to medium)
½ – 1 bch red beetroot (small to medium)
2 tbsp olive oil
sea salt
freshly ground black pepper
125g creamy feta (or fresh mozzarella) cheese
1 -2 bchs wild rocket (or 4 handfuls)
40g slivered almonds, toasted
¼ cup dill fronds (can substitute basil)
DRESSING
3 tbsp olive oil
2 tbsp sherry vinegar
sea salt
freshly ground black pepper
METHOD –
Preheat the oven to 200°C.
Cut the beets from the stems, and after a good scrub under cold water, dry them. Place on a sheet of aluminium foil and toss with olive oil, salt and pepper. Wrap in the foil and roast until fork-tender, around 30 minutes. Remove from the oven. Once cool, wearing rubber gloves, peel the skin from the beetroot, it will come off easily with your hand. Cut beets in half and then cut half moon slices ½ cm thick.
In a small dry pan, pop the almonds and gently cook until golden and fragrant. About 5 minutes. Cool and set aside.
In a small bowl, whisk oil and vinegar, a good pinch of salt and grind of pepper.
Assemble rocket on your serving platter, pour over half of the dressing and toss to coat. Layer the cut beets, cherries, cheese and dill over the rocket. Pour over the rest of the dressing, sprinkle with the nuts and serve.