There is nothing quite like a juicy fresh apricot. With just a hint of tartness they make a lovely addition to a wide variety of summer-inspired recipes
Serves 4
1 tbsp olive oil
4 green onions, thinly sliced diagonally
1 long red chilli, deseeded, finely chopped
½ cup white wine vinegar
¾ cup caster sugar
500g apricots, stone removed, cut into quarters
4 pork scotch fillet steaks
1 red endive, leaves separated, sliced or torn
flat leaf parsley, sliced or torn
6 radishes, finely sliced
extra virgin olive oil, to serve
1 Heat 2 tsp oil in a saucepan over medium heat. When hot, add onion and chilli and cook for 1 minute. Add vinegar and sugar and stir until sugar is dissolved and mixture comes to the boil. Simmer for 2 minutes. Add apricots and simmer for 5 minutes or until fruit is tender. Transfer to a bowl. Season with salt and white pepper. Cool and set aside until required.
2 Heat a barbecue hot plate or non-stick frying pan over a medium heat. When hot, add remaining oil. Season steaks with salt and pepper on both sides. Cook steaks for 3 minutes on each side or until cooked through. Serve steaks topped with apricot chilli chutney and salad.
3 To make salad: combine endive, parsley and radishes in a bowl. Spoon onto serving plates and drizzle with good quality extra virgin olive oil to serve.
