4 �∕SENSATIONAL SAL ADS & VITAL VEGETABLESWash the rocket and lettuce leaves well and dry in a tea towel or salad spinner. Arrange the leaves on a serving platter and scatter over the persimmon wedges. Nestle the salami into the leaves amongst the persimmon.Break the cheese into neat little nuggets and tuck these into the salad.Make the dressing by shaking the balsamic, oil, salt and pepper together in a screw-top jar. Finish the salad by spooning the dressing over everything and serve at once as a starter or with some crusty bread as a lunch main course.2 cups wild rocket leaves2 baby gem lettuces2 persimmons, peeled and cut into wedges20 thin slices mild salami150g creamy blue cheese Dressing:2 tbsp balsamic vinegar4 tbsp olive oil½ tsp saltfreshly ground black pepperThere are two distinct types of persimmon – the first is the traditional oval-pointed fruit, mostly the Hachiya variety, which should be eaten when ripe, with an almost jelly-like consistency. Before it is fully ripened with a soft interior, it has a nasty tannic astringency. Often this type of persimmon is found in old gardens and orchards, with brilliantly coloured autumn leaves that make a great ornamental show. It is so misunderstood it is rarely found commercially. It is one of those foods that is either loved or despised with no middle ground. Fortunately, the non-astringent persimmon, fuyu, is a delight to eat. It has a crisp texture, with the crunchiness making it ideal for use in salads or as a snack, just like a fresh apple. It can be eaten as soon as it is picked when the skin is turning from light orange to a dark saffron-red. When choosing the fuyu persimmon, make sure the skin is shiny, the fruit is heavy and the calyx on the top is bright green, not brown. Store in a single layer at room temperature and eat while still firm. Like the astringent variety these fruit will become jelly-like if left too long.The persimmon’s flavour is quite subtle, with a lovely perfume. Horizontal slices have a lovely star effect in the middle. Here the persimmon pairs beautifully with prosciutto or ham as a delicate starter.Persimmon & salami salad with balsamic dressingSERVES 4WINE SUGGESTION: RIESLINGBEST IN AUTUMN/EARLY WINTER4 �∕SENSATIONAL SAL ADS & VITAL VEGETABLESWash the rocket and lettuce leaves well and dry in a tea towel or salad spinner. Arrange the leaves on a serving platter and scatter over the persimmon wedges. Nestle the salami into the leaves amongst the persimmon.Break the cheese into neat little nuggets and tuck these into the salad.Make the dressing by shaking the balsamic, oil, salt and pepper together in a screw-top jar. Finish the salad by spooning the dressing over everything and serve at once as a starter or with some crusty bread as a lunch main course.2 cups wild rocket leaves2 baby gem lettuces2 persimmons, peeled and cut into wedges20 thin slices mild salami150g creamy blue cheese Dressing:2 tbsp balsamic vinegar4 tbsp olive oil½ tsp saltfreshly ground black pepperThere are two distinct types of persimmon – the first is the traditional oval-pointed fruit, mostly the Hachiya variety, which should be eaten when ripe, with an almost jelly-like consistency. Before it is fully ripened with a soft interior, it has a nasty tannic astringency. Often this type of persimmon is found in old gardens and orchards, with brilliantly coloured autumn leaves that make a great ornamental show. It is so misunderstood it is rarely found commercially. It is one of those foods that is either loved or despised with no middle ground. Fortunately, the non-astringent persimmon, fuyu, is a delight to eat. It has a crisp texture, with the crunchiness making it ideal for use in salads or as a snack, just like a fresh apple. It can be eaten as soon as it is picked when the skin is turning from light orange to a dark saffron-red. When choosing the fuyu persimmon, make sure the skin is shiny, the fruit is heavy and the calyx on the top is bright green, not brown. Store in a single layer at room temperature and eat while still firm. Like the astringent variety these fruit will become jelly-like if left too long.The persimmon’s flavour is quite subtle, with a lovely perfume. Horizontal slices have a lovely star effect in the middle. Here the persimmon pairs beautifully with prosciutto or ham as a delicate starter.Persimmon & salami salad with balsamic dressingSERVES 4WINE SUGGESTION: RIESLINGBEST IN AUTUMN/EARLY WINTER160 Miso caramel chicken nibbles 162 Chicken livers with shallots & apples 164 Roast chicken salad with nectarines & summer leaves 166 Chicken & vegetable soup168 Chicken dumplings with braised broad beans, lemon & mint170 Chicken, leek & bacon pie172 Chicken with fennel, potatoes, olives & preserved lemon 174 Food talk: Which wine with that food?176 The ultimate roast chicken 178 Poussins with pears & parsley 180 Tray-baked chicken with potatoes & apricots 182 Baked chicken, leek & pumpkin 184 Three-bean salad with sliced duck breast 186 Duck & mandarin ragout SECTION 5 Winging it19160 Miso caramel chicken nibbles 162 Chicken livers with shallots & apples 164 Roast chicken salad with nectarines & summer leaves 166 Chicken & vegetable soup168 Chicken dumplings with braised broad beans, lemon & mint170 Chicken, leek & bacon pie172 Chicken with fennel, potatoes, olives & preserved lemon 174 Food talk: Which wine with that food?176 The ultimate roast chicken 178 Poussins with pears & parsley 180 Tray-baked chicken with potatoes & apricots 182 Baked chicken, leek & pumpkin 184 Three-bean salad with sliced duck breast 186 Duck & mandarin ragout SECTION 5 Winging it1920 �∕WINGING ITWash the chicken under running cold water, then pat it dry, including the cavity, with kitchen paper. Place the whole chicken, carrots, celery, fennel and thyme into a large deep pan and pour in 3 litres of water or enough to cover the chicken. Bring to a boil, turn down the heat and simmer over gentle heat for 60 minutes or until the chicken is cooked through. You can tell it is cooked when the tendons and skin on the legs start to pull away.Using tongs, remove the chicken from the pan, taking care to tilt the chicken so any liquid inside the cavity spills back into the pot. Strain the broth into a clean pan or bowl, saving the vegetables on the side. Return the broth to the rinsed-out pan, place over medium heat and allow to simmer until the broth is reduced by half. Meanwhile, once the chicken has cooled, remove all the meat from the bones, shredding the cooked chicken into long pieces and discarding the skin and bones. When the broth has reduced, throw the vegetables back in the pan with the peas, egg noodles and shredded chicken meat. Simmer for a further 5 minutes, or until the noodles are cooked, then remove the sprigs of thyme. Serve in warmed bowls with a sprinkling of chopped parsley and the reserved celery leaves.1 size 16 free-range chicken 3 carrots, peeled and sliced ½ head of celery, sliced, some green leaves reserved 1 fennel bulb, sliced6 few sprigs fresh thyme3 litres water 2 large handfuls thawed baby peasegg noodles 1 small bunch fresh flat-leaf parsley, leaves pickedThe basis for a good, flavoursome chicken soup is to build it on the base of a tasty chicken stock. Chicken stock is not only a terrific standby in the refrigerator or freezer but also is one of the most rewarding and yet simple staples to make. It takes no time to assemble the basic ingredients: chicken bones or carcasses, a few vegetables – carrots, onion, celery – a bay leaf or two, parsley stalks, and some peppercorns. Throw these into a large saucepan, cover with cold water, bring to a simmer and allow the stock to bubble away for at least two hours, occasionally skimming any flotsam that rises to the top. Then it’s a matter of passing the liquid through a sieve, and storing the stock in clean jars until needed. The fat that rises to the top and sets hard will help to keep the stock fresh for a week or two, if refrigerated.Chicken & vegetable soupSERVES 4–6WINE SUGGESTION: SAUVIGNON BLANCBEST IN ANY SEASON20 �∕WINGING ITWash the chicken under running cold water, then pat it dry, including the cavity, with kitchen paper. Place the whole chicken, carrots, celery, fennel and thyme into a large deep pan and pour in 3 litres of water or enough to cover the chicken. Bring to a boil, turn down the heat and simmer over gentle heat for 60 minutes or until the chicken is cooked through. You can tell it is cooked when the tendons and skin on the legs start to pull away.Using tongs, remove the chicken from the pan, taking care to tilt the chicken so any liquid inside the cavity spills back into the pot. Strain the broth into a clean pan or bowl, saving the vegetables on the side. Return the broth to the rinsed-out pan, place over medium heat and allow to simmer until the broth is reduced by half. Meanwhile, once the chicken has cooled, remove all the meat from the bones, shredding the cooked chicken into long pieces and discarding the skin and bones. When the broth has reduced, throw the vegetables back in the pan with the peas, egg noodles and shredded chicken meat. Simmer for a further 5 minutes, or until the noodles are cooked, then remove the sprigs of thyme. Serve in warmed bowls with a sprinkling of chopped parsley and the reserved celery leaves.1 size 16 free-range chicken 3 carrots, peeled and sliced ½ head of celery, sliced, some green leaves reserved 1 fennel bulb, sliced6 few sprigs fresh thyme3 litres water 2 large handfuls thawed baby peasegg noodles 1 small bunch fresh flat-leaf parsley, leaves pickedThe basis for a good, flavoursome chicken soup is to build it on the base of a tasty chicken stock. Chicken stock is not only a terrific standby in the refrigerator or freezer but also is one of the most rewarding and yet simple staples to make. It takes no time to assemble the basic ingredients: chicken bones or carcasses, a few vegetables – carrots, onion, celery – a bay leaf or two, parsley stalks, and some peppercorns. Throw these into a large saucepan, cover with cold water, bring to a simmer and allow the stock to bubble away for at least two hours, occasionally skimming any flotsam that rises to the top. Then it’s a matter of passing the liquid through a sieve, and storing the stock in clean jars until needed. The fat that rises to the top and sets hard will help to keep the stock fresh for a week or two, if refrigerated.Chicken & vegetable soupSERVES 4–6WINE SUGGESTION: SAUVIGNON BLANCBEST IN ANY SEASON24 �∕SOMETHING SWEETRoll the pastry out to fit a 20 x 30cm tart tin, then ease it in so the pastry just overlaps the edges of the tin. Prick the surface with a fork. Allow the pastry to rest for 30 minutes before filling with the ricotta and fruit. Preheat the oven to 200°C.Tip the ricotta into a bowl and add the lemon zest and juice, caster sugar and cinnamon. Beat well and spread this mixture into the pastry case. Cut the apricots in half, remove the stones and place them cut-side down on the ricotta. Sprinkle the almonds between the apricots.Place the tart in the oven, reduce the heat to 180°C and bake for 40 minutes or until the pastry is golden and crisp. Remove from the oven. Combine the apricot jam and water and melt over gentle heat. Using a pastry brush, paint this hot jam onto the top of the apricots and make sure to fill any crevices.Serve with Greek-style yogurt or whipped cream.500g flaky puff pastry 400g ricotta 1 lemon, zest and juice2 tbsp caster sugar½ tsp ground cinnamon1kg fresh ripe apricots3 tbsp sliced almonds6 tbsp apricot jam3 tbsp waterThere’s a world of difference between fruit picked locally, sweet and ripe from the tree, and the fruit that has been plucked while still green in order to join the supermarket distribution network. I love ripe stone fruit that’s heavily scented and juicy enough to dribble down my chin as I take a bite but it’s rare to find that. Transported fruit is best for cooking in tarts and cakes, gently stewing or for jam and chutney making. This apricot tart is one of my favourites but make sure the fruit you use is not overripe.Fresh apricot & ricotta tart SERVES 8WINE SUGGESTION: LATE-HARVEST RIESLINGBEST IN SUMMER24 �∕SOMETHING SWEETRoll the pastry out to fit a 20 x 30cm tart tin, then ease it in so the pastry just overlaps the edges of the tin. Prick the surface with a fork. Allow the pastry to rest for 30 minutes before filling with the ricotta and fruit. Preheat the oven to 200°C.Tip the ricotta into a bowl and add the lemon zest and juice, caster sugar and cinnamon. Beat well and spread this mixture into the pastry case. Cut the apricots in half, remove the stones and place them cut-side down on the ricotta. Sprinkle the almonds between the apricots.Place the tart in the oven, reduce the heat to 180°C and bake for 40 minutes or until the pastry is golden and crisp. Remove from the oven. Combine the apricot jam and water and melt over gentle heat. Using a pastry brush, paint this hot jam onto the top of the apricots and make sure to fill any crevices.Serve with Greek-style yogurt or whipped cream.500g flaky puff pastry 400g ricotta 1 lemon, zest and juice2 tbsp caster sugar½ tsp ground cinnamon1kg fresh ripe apricots3 tbsp sliced almonds6 tbsp apricot jam3 tbsp waterThere’s a world of difference between fruit picked locally, sweet and ripe from the tree, and the fruit that has been plucked while still green in order to join the supermarket distribution network. I love ripe stone fruit that’s heavily scented and juicy enough to dribble down my chin as I take a bite but it’s rare to find that. Transported fruit is best for cooking in tarts and cakes, gently stewing or for jam and chutney making. This apricot tart is one of my favourites but make sure the fruit you use is not overripe.Fresh apricot & ricotta tart SERVES 8WINE SUGGESTION: LATE-HARVEST RIESLINGBEST IN SUMMERWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >