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Recipe of the Month - August 2007

We’ve decided to do our own recipes this month, using some of the fabulous produce currently in season. August is usually a warm month so how about a light and tasty fish dish, followed by a devilishly good dessert made with fresh peaches or nectarine. We hope you enjoy them!  

Grilled Halibut with a Fruity Sauce 

Ingredients

4 Halibut Steaks

30g/1oz Butter or Margarine, Melted

Salt and Pepper

Fresh Mint Sprigs

70g/2.5oz Fresh Pineapple, Finely Diced

2 tbsp Diced Red Pepper

1 tbsp finely chopped Red Onion

Finely grated rind of 1 Lemon

1 tbsp Lemon Juice

1 tsp Honey

2 tbsp chopped Fresh Mint 

Method: 

  1. For the sauce, combine the pineapple, red pepper, red onion, lemon rind and juice and the honey into a small bowl. Stir to mix, then cover with cling film and refrigerate for 30 minutes.
  2. Preheat the grill
  3. Brush the halibut steaks with the melted butter or margarine, then sprinkle with salt and pepper to taste. Arrange on a grill pan buttered side up.
  4. Grill the steaks for about 5 minutes each side, turning once and brushing the other side with the remaining butter or margarine.
  5. Serve onto warmed plates
  6. Stir the chopped mint into the sauce.
  7. Garnish the halibut with a sprig of mint and serve with the sauce.

.

Peach or Nectarine Brulee 

Ingredients

4 Ripe Peaches or Nectarines

150ml Double Cream

150ml Thick Natural Yoghurt

Light Brown Sugar 

Method: 

  1. Peel, stone and slice the peaches or nectarines into small pieces and place in a shallow flameproof dish. (You can make one larger brulee or use smaller dishes to make individual portions)
  2. Whip together the cream and yoghurt until softly peaking
  3. Spoon over the peaches or nectarines and chill for around two hours.
  4. Sprinkle brown sugar liberally covering the whole top
  5. Place under a hot grill until the sugar melts and caramelises
  6. Chill for a few minutes and then serve.