Curd is the word
A bright, summery salad starts with a soft, tangy cheese.
The process of making cheese is as old as burying ham in ash and curing olives in brine - techniques that prolonged the life of these foods so people had something to eat in the middle of winter, when fresh food was scarce. In Australia, cheese is most commonly made with milk from cows, sheep, goats and buffalo, but yak, llama, camel and reindeer milk can also be used for cheese-making.
These recipes use two very different cheeses. The word saltimbocca is Italian for ''jumps in the mouth'', which describes what these tasty morsels of chicken, jamon and mozzarella cheese will do. They make an excellent lunch with a green salad or, another combination I love, with a creamy pumpkin and rosemary risotto.
The earthy flavours of beetroot with creamy goat's curd are another summer favourite at my place. Once the beetroots are cooked and pickled, you can keep them in the fridge for a week before using them.
6 medium skinless chicken breasts
300g mozzarella
36 sage leaves
18 thin slices of prosciutto
salt and pepper
1 lemon for serving
Cut each chicken breast into three even slices. Slice the mozzarella into ½-centimetre-thick slices. Lie the chicken slices out flat on a cutting board, place a slice of mozzarella on each slice of chicken, then put a couple of sage leaves on the cheese. Cover with a slice of prosciutto, pressing it on firmly, and season. Heat a large frypan over medium heat. Place chicken slices in the pan, prosciutto side down, and cook for about two minutes or until the prosciutto is crisp and well-coloured. Turn chicken over and continue cooking for another two minutes on medium heat. Serve with lemon wedges.
Serves 6
5 bunches baby beetroot
½ cup white wine vinegar
3 tbsp white sugar
50ml extra virgin olive oil
12 tbsp goat's curd
6 red radishes, finely sliced
24 guindilla peppers (Spanish sweet chillies)
3 red eschallots, finely sliced
6 sorrel leaves, torn
salt and pepper
Cut the tops from the beetroot (you should have about 30) and give them a good wash. Place in a large pot with the vinegar and sugar, then cover with water. Bring to the boil, then reduce to a simmer and cook until tender - test by piercing with a knife. Remove the beetroot from the liquid and cool enough to handle. Pour 150 millilitres of the cooking water through a sieve into a bowl and whisk in the olive oil to make a dressing. Peel the beetroot with a small knife and cut them in half or quarters, depending on size. Add beetroot to the dressing and keep in the fridge until ready to use. (Try cooking the beetroot a few days ahead for a richer flavour.) To prepare the salad, put a generous spoonful of goat's curd in the middle of six plates and smear it around a little. Put the beetroot in the middle of the curd. Try not to let too much of the dressing get everywhere or you will have very red salad. Top with radish slices, guindilla peppers, eschallots and sorrel. Season and drizzle with extra virgin olive oil.
Serves 6 (pictured)
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.