Rapid fire or slow burn?
In summer, these options are most prevalent in the kitchen. Do I want to heat up the kitchen for something done over a longer time, or do a quick burst of intense heat and be done in an instant?
Today was one of those days. For those of you without air conditioning, you can understand the dilemma. I’d love to work on my bread baking skills or slow simmered sauces, but sometimes you need a flavour that’ll be as intense but in less time.
I had a pile of nearly overripened apricots, so I decided the rapid fire approach was needed to make today’s salad. And my Hungarian background decided to sneak in again with paprika and sour cream…
Roasted Paprika Apricot Salad with Sour Cream
10-12 fresh apricots, pitted and cut into 2cm/1″ chunks
2 tsp Hungarian paprika (sweet or hot)
2-3 tsp cold pressed canola oil
2 tsp full fat sour cream (fat free or reduced fat sour cream has too many artificial thickeners and stabilizers. But I digress, more on that topic coming soon)
Preheat a large skillet over medium high heat for 2-3 minutes. Add a teaspoon of oil and swirl it around the pan. While the pan is preheating sprinkle the chopped apricots with paprika and toss lightly with your fingers. Add the spiced apricots to the preheated pan and quickly pan-roast for 60-90 seconds per side until deeply golden. Remove and allow to cool to room temperature.
To serve, divide the pan-roasted apricots amongst four plates and drizzle with sour cream. Serves 4.