Seven Days of Cherries
In the week before Christmas I was very, very kindly given a 5kg box of cherries by Moraitis on behalf of The Cherry Growers of Australia Inc.
In exchange for this extremely generous gift, my task was to demonstrate that cherries, one of my all time favourite fruits, are versatile enough to be used in all kinds of ways in the kitchen. It wasn’t hard and I spent the next three days pitting, preserving, macerating and devouring these wonderful cerise orbs.
Here’s what I came up with:
• Cherry, Feta & Oregano Salad
• Cherry Almond Shake
• Pickled Cherries
• Cherry & Vanilla Jam
• Cherry Vinegar
• Cherries in Amaretto Syrup
• Cherry & Chipotle Barbecue Sauce
I will be blogging these recipes every day over the next seven days and I hope you too enjoy the awesome cherry crops while they’re in season.
I stumbled upon this first recipe by accident and am so happy I did. The unique combination of salty-sweet flavours and bright colours are amazing, and I’m pleased this is the recipe that's launching my Seven Days of Cherries.
This salad is wonderful with refreshing bursts from the cherries, earthiness from the oregano, heat and depth from the onions, moreish saltiness from the feta and sweet-acidity from the verjuice.
Cherry, Feta & Oregano Salad
Anna’s very own recipe. Serves 2.
24 cherries, pitted & halved
3 baby spring onions, quartered lengthways
1 tablespoon cabernet verjuice
2 tablespoons extra virgin olive oil
100g crumbled sheep’s milk feta
Fresh oregano leaves, picked over
Freshly milled black pepper
1. Dress cherries and onion quarters with verjuice, olive oil and black pepper.
2. Mix through oregano leaves.
3. Plate then crumble over the feta before serving.