As I am writing this now, summer is no where to be found. It’s cold, wet and I am not ashamed to say that I wore my big scarf when I went out.
As a little kid my dad used to take my mom and me to a small plum farm near our house where we, depending on the season, picked plums, apples or peers from the trees. Plums were my favourite and till this day nothing about that has changed. Ok, maybe a little bit. I can proudly say that I added a range of stone fruits to my ever growing list of favourite fruits. I love plums, nectarines, peaches, apricots, cherries; well pretty much everything that belongs to the stone fruit family. A stone fruit is a fruit with a large “stone” inside. I will eat these fruits, till the Fall do us part.
I love them in my breakfast, or I just grab a few while I rushing out, or one of my many favorite to do with this fruit, is add them to my salads, or dinners. Last year (yes I haven’t been writing a lot) everybody went crazy over this particular dish. Well it is not even a dish. It was more of a brainwave that I had.
When you have a BBQ for ton of people, and there are e few vegetarian in between, you don’t want to come up with the same boring veggie dish like the BBQ before and the one before that.
So in my brainwave I created this wild peach- halloumi satay to put on the grill. Wild peaches are also called Saturn peaches, or weird enough doughnut peaches (I wonder why). These peaches are smaller and flatter than their cousins. Less fuzzy and their flesh is also a lot firmer so it holds better on a grill.
Halloumi is semi-hard, unripened brined cheese made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. It has a high melting point and so can easily be fried or grilled. Halloumi is set with rennet and is unusual that there is no acid or acid-producing bacterium is used in its preparation. And if you remember from my ‘About’, you now how much I love cheese!
You can prepare this just a few hours before you put it on the grill. This recipe is for a party of 2, when you have more people to feed. Just double it. This is really a no- brainer. Let’s start this summer party!
For a party of 2
6 medium sized Wild peaches
250 gr of halloumi cheese
2 tbsp melted coconut oil
2 tbs balsamic vinegar
Slice the wild peaches in four parts (or eight if you have very big medium ones) and put them in a big bowl, and add the coconut oil, toss them around and set aside. Cut the of halloumi into 8-10 pieces. If the pieces are very big, jus slice them in half. Put the halloumi and peaches on a skewer. Start with a peach and add the halloumi and so on till the bowl is finished.
Heat a skillet till it is very hot. Add a little bit coconut to prevent the skewers from sticking. Put them in and keep them turning till the cheese is charred and beginning to melt. Get them out and drizzle a little bit balsamic vinegar over it to balance out the sweet and salt.