This is the title of a new cookbook penned by Sarah Johnson, a brilliant young pastry chef with an impeccable pedigree.
Fruitful is a very personal collection of sweet and savoury seasonal recipes inspired by farms, orchards and gardens. It’s packed with suggestions for ways to celebrate the bounty of summer fruits. There’s an irresistible collection of mouth-watering suppers, salads, elegant cakes and luxurious desserts…
Sarah is American born but now lives in London. She originally trained with Alice Waters at Chez Panisse in Berkeley in California and currently splits her time between Skye Gyngell’s Spring Restaurant in Somerset House and Heckfield Place, the most gorgeous country house hotel in Hampshire.
On her recent visit, she cooked a Pop-Up dinner at Ballymaloe House and did a guest chef appearance at the Ballymaloe Cookery School.
Both the students and guests loved her, she cooked different dishes for both events using the freshest, most lovely, seasonal ingredients from the farm and gardens.
At the cookery school as well as the three recipes I’ve included with this column, she also cooked a frozen yoghurt and honey parfait with roasted blueberries and macerated strawberries and a sublime chocolate tart in a chocolate pastry shell, all of which are in the cookbook as well as a salad of nectarines, green beans, almonds and feta, pan-fried duck breast with blackcurrant, goat cheese soufflés with roasted cherries and a summer herb salad that charmed the guests at Ballymaloe House.
The students particularly loved her clever tips and tricks and her expert advice for mastering key techniques. There were also thought provoking combinations from fruit growers around the world.
I too love blackcurrants and gooseberries, the latter are almost over but the blackcurrants have been ripening on the bushes for the past few weeks. We’ve had to cover the bushes with light netting otherwise the blackbirds and pigeons would strip every last plump blackcurrant off the branches. There are raspberries and strawberries from January to December, but blackcurrants and gooseberries rarely appear on supermarket shelves, best to plant a few bushes of your own. Make a note in your diary to order some from your garden centre to plant sometime between November and March depending on the weather.
My very favourite way to eat blackcurrants is to poach them in a simple syrup (equal quantities of sugar and water) until they burst (2-3 minutes). Spoon them into bowls immediately,
then pour a little icy cold Jersey cream – divine!
Make the most of the summer fruit while it is in season.
Sarah Johnson’s Fruitful will give you lots of exciting new ideas. Published by Kyle Books.
Savoury Lemon Chicken Piccata
Lemon, chicken and capers appear harmoniously together in a number of dishes, however Sarah’s favourite version is in this Italian-American classic. Serve it with orzo, or buttermilk mashed potatoes and garlicky green beans.
Serves 4-6
4 skinless chicken breasts
salt and pepper
140g butter, separated
50ml oil
250g flour
1 clove of garlic
100ml white wine
100ml chicken stock
zest of 1 lemon, plus lemon wedges to serve
1 tbsp lemon juice
2 tbsp capers
handful of parsley
Begin by cutting each chicken breast in half, slicing through horizontally to create two thinner pieces. Place the slices between two pieces of baking parchment and gently pound until they’re about 1.5cm thick. Season the chicken with salt, cover lightly and set aside for 30 minutes – 1 hour.
When you’re ready to cook, heat a large heavy-based frying pan over a medium-high heat then add 40g of the butter and the oil. Put the flour into a shallow bowl, then dredge each chicken cutlet in the flour, shaking off the excess. When the pan is hot and the butter begins to sizzle, place the cutlets into the hot pan, ensuring you don’t overcrowd the pan (you may need to do this in two batches.) Allow the cutlets to cook for 3-5 minutes, waiting patiently before flipping them. Once they are crisp and golden-brown, and release easily from the bottom of the pan, flip them and quickly sear the other side for about 30 seconds. Transfer to a plate and set aside. Repeat with the remaining pieces of chicken.
Add the chopped garlic to the pan and let it sizzle briefly, but before it browns, add the white wine. Bring the liquid to a boil and let it reduce until it has nearly evaporated. Add the chicken stock and using a spatula, scrape and lift any browned bits from the bottom of the pan. Add the lemon zest, juice, whisk in the remaining butter and then add the capers, swirling them around to form a glossy emulsion. Return the chicken cutlets to the pan, spooning the sauce over each piece until they are warmed through. Take the pan off the heat and let everything rest for 5 minutes.
Just before serving, garnish the dish with freshly chopped parsley and wedges of lemon.
Serve with buttermilk mash or orzo.
Blackcurrant Jelly
In this recipe, the blackcurrant is set with gelatine rather than pectin, resulting in a bright, fresh-tasting jelly which can be served with a number of dishes both savoury and sweet. It is one of my favourite accompaniments to a number of cheeses, like a young moussey goat’s cheese, or a creamy blue. You may also consider serving small spoonfuls with a terrine or duck pâté on toast. For a sweeter alternative, serve with cold thick cream and sugared rose petals, or include as a layer in your favourite summer trifle. This jelly should be quivering when set, and barely held together by the gelatine. To achieve this, pay particular attention to your measurements.
Serves 6-8
570ml blackcurrant juice (see below)
150–200g caster sugar, plus extra to taste
4 sheets of gelatine leaf
Measure 100ml of the blackcurrant juice into a small saucepan with the sugar. Place over a gentle heat, swirling occasionally until the sugar dissolves and the juice is hot to touch, then set aside.
Meanwhile, submerge the gelatine sheets one by one into a bowl of ice-cold water and leave to soften for about 5 minutes. Remove the gelatine from the cold water and squeeze to remove the excess liquid, then add it to the warm currant juice and stir until the gelatine is completely dissolved. Slowly stir in the remaining juice, then strain through a fine-mesh plastic sieve into a serving bowl. Give the jelly a little taste and add a whisper of sugar if desired. Place into the refrigerated uncovered for 2-3 hours, then cover and continue to chill until set.
Serve with softly whipped cream.
Variation: You may also set the jelly in ramekins, which can be turned out on a plate after a quick run under hot water.
Cover the remaining pulp with vodka – strain after 7 or 8 days and enjoy.
Blackcurrant Juice
Makes about 600ml
700g topped and tailed blackcurrants
200ml water
Place the blackcurrants in a saucepan with the water, then cover the pan with a lid and bring it to a gentle boil. Lightly mash the currants and let them cook for an additional minute. Remove from the heat and carefully strain the juice through a fine-mesh plastic sieve into a heatproof container, use the back of a ladle to gently press the fruit, being cautious not to agitate it too much to avoid clouding the juice. Use immediately or cover and store in the refrigerator for up to 3 days.
Almond Cake with Roasted Apricots and Sugared Rose Petals
This almond cake is definitely one for your repertoire – it’s a keeper!
Serves 8-10
115g almond flour
80g icing sugar
220g caster sugar
195g unsalted butter at room temperature and cut into cubes plus extra for greasing
5 large eggs (290g)
¼ vanilla bean, scraped (or 1 teaspoon of vanilla extract)
2 tsp almond liquor
140g plain flour
1 ¾ tsp baking powder
½ tsp salt
Roasted Apricots with Muscat Beaumes de Venise (see recipe)
Sugared Rose Petals (see recipe)
Preheat the oven 160°C/Gas Mark 3.
Grease a 23cm cake tin with butter, dust it with flour and tap out the excess.
Line the bottom of the pan with a round of parchment paper
In the bowl of a food processor, grind the almond flour and two sugars until properly mixed. Scatter the cubes of butter over the top, then process until the batter is very smooth and fluffy. Add the eggs one at a time, processing a bit before the next addition. (You may wish to open the machine and scrape the sides down to make sure the eggs are getting fully incorporated.) Add the vanilla and almond liquor.
Sift the flour, baking powder and salt, then add half the dry ingredients to the processor. Pulse the machine a few times, then add the rest, pulsing until the dry ingredients are just barely incorporated. Scrape down the machine and the blade then pulse one or two more times. Scrape the batter into the prepared cake pan and bake the cake for 30 minutes. Rotate the cake 180 degrees, then bake for another 15 minutes or when a skewer inserted into the cake comes out clean.
Remove from the oven and place onto a wire rack to cool.
Scatter sugared rose petals over the top of the cake and serve with Roasted Apricots with Muscat Beaumes de Venise.
Roasted Apricots with Muscat Beaumes de Venise
Ripe apricots and Muscat Beaumes de Venise, at their best, share a beguiling scent of honey and sweet nectar. This quality makes them a perfect combination for this simple dish. If you have difficulty sourcing Muscat wine, particularly one that won’t strain your budget, feel free to experiment with other white dessert wines such as Sauternes or Vin Santo.
Serves 4-6
1kg ripe, fragrant apricots
4 tbsp Muscat Beaumes de Venise
1 vanilla pod (optional)
2-4 tbsp sugar
Preheat the oven 220°C/Gas Mark 7.
Halve the apricots and remove the stones, saving them for another purpose.
Arrange the apricot halves closely together in a ceramic dish. Sprinkle 2 tablespoons of Muscat Beaumes de Venise over the apricots and add just enough water to lightly coat the bottom of the dish. Place the dish in the preheated oven for 7 minutes.
Meanwhile,
split the vanilla pod and scrape out the seeds. Place the seeds in a bowl along
with the sugar. Using your fingertips, rub the vanilla into the sugar, and set
it aside. Once the apricots are hot and gently sizzling around the edges,
evenly distribute the sugar mixture over the top. Continue roasting for another
7-10 minutes, until the sugar has dissolved into the fruit and the edges start
to darken. The fruit should be tender but still retain its shape. Remove from
the oven and cut a small corner from one of the apricots to taste. Adjust the
sweetness by adding the remaining sugar if desired. Scatter the remaining 2
tablespoons of Muscat Beaumes de Venise over the apricots and allow them to
cool on a wire rack.
Sugared Rose Petals
1 egg white
30 fragrant rose petals, unsprayed and dry
a small bowl of caster sugar
For the sugared rose petals, make sure your hands are clean and dry and keep a towel nearby. Place the egg whites into a small bowl and gently whisk them until frothy. Using one hand, drag your index and middle finger along with your thumb through the frothy whites, then pick up a rose petal and gently rub it between your fingers to moisten it. If the petal feels too heavy, dry your finger with the towel and brush away any excess whites. Drop the petal into the sugar, then use your other clean hand to toss and coat it. Place the sugared petal on a wire rack. Repeat this process with the remaining petals, using one hand to coat them in egg whites and the other hand to toss them in sugar. It’s best to keep the bowls of egg whites and sugar separate to avoid creating a sticky mess. However, if your hands become mixed, simply take a break to rinse your hands, wipe them dry and continue. Once you have candied all the petals, transfer the wire rack in a cool, moist-free place until the petals are brittle and completely dry. They can be stored in a well-sealed container, stacked between pieces of baking parchment for up to a day.
