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 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-
CLAM BROTH WITH SUMMER VEG
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