Golden mo­ments Jess Mur­phy on the sum­mer recipes that pro­duce max­i­mum taste with min­i­mum ef­fort

These recipes are the back­bone of an easy sum­mer af­ter­noon, with min­i­mal cook­ing and max­i­mum flavour, writes chef and owner of Kai Cafe, Jess Mur­phy

The Irish Times Magazine - - NEWS -

The days are get­ting shorter, and au­tumn’s cool breeze will soon be felt. But it’s not too late to en­joy a few more golden mo­ments. The end days of sum­mer are the best part, in the kitchen any­way. When ev­ery­thing is at its best and there is so much to choose from, it’s dif­fi­cult not to gild the lily. Toma­toes and peaches are in sea­son now, and it’s hard to bite into a sug­ary, drip­ping peach with­out feel­ing as though sum­mer is still in full swing.

I love a cap­rese salad, and any­thing with moz­zarella for that mat­ter. It is fresh, easy and tastes like sum­mer. We have tried it with toma­toes, melon, straw­ber­ries, figs and more. My very favourite has to be peaches; the flavours go so well to­gether.

It took me years to get over my fear of peaches; their vel­vety skins used to send shiv­ers down my spine. I didn’t know un­til re­cently that there was a word for this condition: hap­todys­pho­ria, the odd sen­sa­tion felt by cer­tain peo­ple when han­dling peaches or other fuzzy sur­faces. Peaches are beau­ti­ful, fuzzy and fleet­ing. Their del­i­cate skin makes their sea­son short, as they don’t lend them­selves to travel or to be­ing han-


2tbs olive oil 2 cloves gar­lic Heir­loom toma­toes, chopped 60ml dry white wine 500ml chicken stock 1 litre water 1kg clams ( von­gole) 2 or 3 small bok choy, halved or quar­tered length­ways 2 hand­fuls of freshly pod­ded peas 30g sea let­tuce Co­rian­der leaves to serve

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