Nectarines are typical summer fruits juicy, tangy and sweet and they have plenty of nutrients that are good for your body.
Nectarines are originated in China but have been grown all over the world, and Australia has been a prominent nectarine producer, particularly in the state of Victoria. In Indonesia, nectarines can be bought in some major department stores, especially those sellingimported fruits and vegetables.
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Nectarines are often mistaken for peaches for their physical resemblances, but there are differencesbetween the two.
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Unlike peaches, nectarines dont have fuzz on theirsurface. They havered-yellowish skin and yellow flesh with a hint of pink, and a signaturearoma.
Vitamin A and C in nectarines are double the amount found in peaches. Nectarines are rich in iron, phosphorus, potassium, niacin, pantothenic acid, thiamine and pyridoxine.
Nectarines are also rich in bioflavonoids, especially carotenoids. This, along with Vitamin A, C, and beta-carotene, is known as good antioxidants to help prevent oral and cavity cancer and other diseases. The antioxidants also protect us from the harmful ultraviolet rays. The vitamins also keep our eyes and skin healthy.
Nectarines arealso a good source of potassium and fiber. The fiber content helps maintaining a healthy level of cholesterol while the potassium aids in blood pressure improvement.
Vitamin C in nectarines is a vital nutrient in keepinghealthy tissues. It also helps producing collagen which serves as anti-aging agent and helps in healing after injury. Nectarines are also a low in calorie, making them a perfect snack for those who want to cut some kilograms. It only contains 44 calories per 100 grams and without saturated fats. Fibers in it also help to control hunger.
You can consume nectarines as they are, peeled or not. You can also cook them into a fancy meal for your dinner party. But you dont want to lose all of the fruits vitamins and nutrients during the cooking, and young chef Yuda Bustara could show you how.
Chef Yuda Bustara with Australian Assistant Minister for Deputy Prime Minister Luke Hartsuyker (Photo: Cohn & Wolfe)
In a cooking demo held in Culinaria Modena Experience in Jakarta, Wednesday, March 8, Chef Yuda showed the audience how to prepare nectarines into an haute cuisine. The main course, Sirloin with Chimichurri, combines high protein sirloin from Australia with the freshness of vitamins-rich nectarine. Here is the recipe:
Sirloin with Chimichurri
Sirloin Steak With Chimichurri (Photo: Cohn & Wolfe)
Ingredients:
700g quality sirloin steak
olive oil
sea salt
freshly ground black pepper
bunch of fresh mint, roughly chopped
bunch of fresh parsley, roughly chopped
1 red chili, roughly chopped
2 cloves of garlic, roughly chopped
lemon, juiced and zested
romaine lettuce
nectarines or peach
1 tub blue cheese
1 tub mascarpone.
For salad and nectarine dressing:
10 ml lemon juice
20 ml olive oil
salt and pepper
Method:
- Place a griddle over a high heat and leave until smoking. Drizzle the steak with olive oil and rub onto both sides, along with plenty of sea salt and freshly ground black pepper. Place the steak onto the griddle pan.
- Cook for 3-4 minutes on each side for a rare steak and 30 seconds longer on each side for a medium steak. Meanwhile, bash up the fresh herbs, chili, garlic and a little seasoning using a pestle and mortar, then squeeze the juice of half a lemon and stir through a tablespoon of olive oil.
- When the steak is almost cooked, brush a little of the mixture onto the meat. Remove from the pan and allow to rest for 5 minutes. Grate some lemon zest over the steak and serve with the remaining sauce.
- Coat nectarines with dressing and grill until char top with mixed of mascarpone cheese and blue cheese. Set aside.
- Serve sirloin with romaine lettuce with dressing and grillednectarines.
Happy cooking!