Two new recipes created by South African celebrity chef Reuben Riffel, using beautiful South African stone fruit.
Reuben Riffel is an award-winning chef, restaurateur, and media personality known for his food-focused television shows and advertisements, cookbooks and philanthropic work. https://reubens.co.za/
Since 2012, Reuben has collaborated with the ‘Beautiful Country, Beautiful Fruit’ campaign by creating many delicious, seasonal recipes using the country’s stone and top fruit. Being from a South African township himself, Reuben hopes to educate UK consumers about how buying South African produce can make such a difference to the lives of the country’s underprivileged families.
South African fruit is counter-seasonal, so is available when European produce isn’t, which means we’re lucky enough to enjoy this beautiful sunshine fruit all year round.
Varieties of peach and nectarine are available in store from November until May, and plums from the end of December.
PAN-FRIED DUCK BREASTS WITH SOUTH AFRICAN PEACH, CINNAMON AND LEMON SAUCE
Duck breasts taste sensational with this spiced South African peach sauce.
Serves 2
Preparation: 15 minutes
Cooking: 8 minutes
Finely grated zest and juice of 1 small lemon
1 garlic clove, crushed
1/4tsp ground cinnamon
1/2tsp ground cumin
2 duck breasts, skin removed if preferred
1tbsp olive oil
Salt and freshly ground black pepper
Chopped fresh parsley, to garnish
Peach, cinnamon and lemon sauce:
1tbsp olive oil
1 garlic clove, crushed
2 South African peaches, pitted and sliced
2tbsp apricot jam
1/4tsp ground cinnamon
1tbsp lemon juice
2tbsp pomegranate seeds
1 In a shallow bowl, mix together the lemon zest, lemon juice, garlic, cinnamon and cumin with a little salt and pepper. Score the duck breasts, then add them to the mixture, turning to coat. Leave to marinate for 10-15 minutes.
2 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
3 Heat the olive oil in a frying pan that can be transferred to the oven. Over a high heat on the hob add the duck breasts, searing on both sides. Transfer to the oven and cook for 5-6 minutes.
4 Meanwhile, make the sauce. Heat the olive oil in a large frying pan. Add the peach slices and cook over a high heat for 1-2 minutes to sear them on both sides. Add the garlic, apricot jam, cinnamon and lemon juice with a splash of hot water (3-4tbsp). Turn the heat to low and simmer gently for 2-3 minutes. Add the pomegranate seeds and adjust the seasoning, if needed.
5 Allow the duck breasts to rest for a few minutes, then slice and arrange on serving plates. Serve with the sauce and garnish with parsley.
Cook’s tip: Try using South African nectarines instead of peaches.
SOUTH AFRICAN PLUM AND ALMOND PUDDING WITH BRANDY CREAM
This South African plum batter pudding is easy to make and tastes divine.
Serves 5
Preparation: 15 minutes
Cooking: 50 minutes
1tsp butter
60g caster sugar
1 cinnamon stick
1/2tsp Chinese 5-spice powder
5 South African plums
2 large eggs
80g plain flour
Pinch of salt
200ml milk
200ml single cream
1/2tsp vanilla extract
2tbsp brandy
20g flaked almonds, plus a few extra
Icing sugar, for sprinkling
Brandy cream:
100ml double cream
1tbsp caster sugar
1/4tsp vanilla extract
2tbsp brandy
1 Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Use the butter to grease a 1 litre baking dish.
2 Heat 300ml water in a saucepan with half the caster sugar (30g), the cinnamon stick and 5-spice powder. When the sugar has dissolved add the plums and simmer gently for 5 minutes.
3 Meanwhile, use a whisk to beat together the eggs, flour, salt, milk, single cream, vanilla extract and brandy. Add the remaining 30g sugar. Allow a few minutes for the sugar to dissolve. Stir in the almonds.
4 Use a draining spoon to transfer the plums from the cooking liquid to the baking dish. Pour in the batter and bake for 45-50 minutes until golden brown. Cool for a few minutes.
5 Meanwhile, whip the cream in a chilled bowl until it holds its shape, then whisk in the sugar, brandy and vanilla extract. Serve the plum pudding sprinkled with icing sugar and a few extra almonds, accompanied by the brandy cream.
Cook’s tip: Another time, make this recipe with halved and pitted South African peaches or nectarines.
