These Summer Recipes Don’t Get More Sizzling Than This

Beef shin cooked in pomegranate and beetroot juice


Buy the shin in one large piece, rather than pre-cut, and cut it to the right size and shape at home, because pre-cut beef shin will be too thin and fatty here. The better the ingredients you use, as always, the better the results will be, so your oil should be extra-virgin, your pomegranate juice should not be diluted, and your salt should be sea salt flakes. Serves two as a main course alongside some bread and a peppery rocket salad.

500-600g piece boneless beef shin, cut into three 10cm x 4cm pieces
80ml extra-virgin olive oil
Flaked sea salt and pepper
8 garlic cloves, peeled
550ml 100% pomegranate juice
550ml beetroot juice (most beetroot juice is sweetened with a bit of apple juice, which is fine)
20g pistachio kernels, roughly chopped
2 tbsp pomegranate seeds, to serve

Season the beef shin with three tablespoons of oil, a teaspoon of salt and a generous grind of pepper.

Heat a deep, heavy-based, 28cm-diameter pan for which you have a lid on a high flame. Lay in the beef pieces space them well apart and fry for seven minutes, turning regularly, until seared and well browned all over. Transfer the meat to a bowl, leaving any juices in the pan, then add the garlic cloves to the pan and fry for a minute, until golden.


Return the beef and any resting juices to the pan, turn down the heat to low, and add the pomegranate and beetroot juices. Cover and leave to bubble gently for an hour and a quarter, turning the beef every 15 minutes or so, until it’s tender and the sauce is the consistency of thin gravy and reduced to about 170ml (you may need to remove the meat and reduce the sauce for an extra 10-15 minutes to get it to this state).

Turn off the heat and leave to rest, still covered, for 15 minutes before serving. Using a very sharp knife, cut each piece of meat widthways into 0.5cm-thick slices. Divide between two plates and spoon four tablespoons of sauce, including some of the softened garlic cloves, over each portion, pouring half over the meat and letting the rest pool around it. Drizzle two teaspoons of oil over each plate of meat and sauce: if you do this slowly, this will add a beautiful marbling effect to the sauce. Finish with a sprinkle of pistachios, pomegranate seeds and an eighth of a teaspoon of salt.

Roast peaches with kaffir lime, sabayon, and raspberries

Yotam Ottolenghi’s roast peaches with kaffir lime, Sabayon, and raspberries. Photograph: Louise Hagger for the Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay, assisted by Agathe Gits

If possible, use perfectly ripe peaches for this; if you can’t get any, add a few tablespoons of water to the pan when roasting the fruit. If you can’t get fresh kaffir lime leaves, don’t substitute them with freeze-dried ones: the finely shaved skin of one lime (about six strips) is a much better alternative. Serves six.

3 egg yolks
70g caster sugar
65ml Sauternes (or another sweet dessert wine)
6 ripe peaches, pitted and quartered
8 fresh kaffir lime leaves, roughly torn
2 limes zest finely grated, to get 2 tsp, then juiced, to get 3-4 tbsp
120g raspberries, crushed
100ml double cream

Heat the oven to 180C/350F/gas mark 4. Whisk the egg yolks, two tablespoons of sugar and the wine in a medium heatproof bowl, then set the bowl over a saucepan of gently simmering water (make sure the base of the bowl is not in contact with the water). Whisk for four or five minutes, until it looks like a thick, foamy cream, then take the bowl off the pan and leave to cool, whisking once or twice as it does so.

While the sabayon is cooling, put the peaches, kaffir lime leaves, lime juice, a teaspoon of lime zest and two tablespoons of sugar in a 20cm x 20cm high-sided baking dish. Stir everything together to combine, then roast for 15-25 minutes, until the peaches are soft but still hold their shape (the timing will depend on how ripe they are), then leave to cool.

While the peaches are cooking, mix the raspberries with the remaining teaspoon of lime zest and two teaspoons of sugar.

Put the cream in a medium bowl, whisk to soft peaks, then, using a spatula, fold into the cooled sabayon. If you’re not dishing up straight away, put it in the fridge and take out 15 minutes before serving. Spoon the peaches and any juices into four bowls, and serve with a generous spoonful each of Sabayon and raspberries on the side.

Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London.



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