We have 2 grape vines, years old, both green grapes, not prolific bearers but enough for our usage. We eat them raw, chilled in the fridge and spread out over a platter. They go into lunch boxes, dropped into salads and are whizzed into drinks. Occasionally they are baked, oven or BBQ, with some olive oil, salt and pepper. Such a juicy, delicious Summer and Autumn treat.
Italians love to roast grapes, for a concentrated and smoky flavour. They make great additions to Summer meals, picnics and BBQs. It turns out that you can also grill them, and the easiest way to do that is to skewer them! Grill on a ridged grill pan on the stove top or on an Aussie style BBQ.
This lovely recipe pairs the cooked grapes with Burrata or fresh Mozzarella for a fresh, gorgeous Summer lunch, or a pre-dinner starter. It could also be a Summery salad as part of a outdoor lunch spread or picnic. It is one of Ottolenghi recipes from his latest book Simple. Note that we feel free to substitute ingredients to suit our own cooking styles and what is available in our kitchen, garden and pantry. For the original recipes, check his books and his Guardian column.
If you can’t get hold of burrata, use buffalo mozzarella instead. That is what I have used today. I have kept to the original recipe when skewering the grapes, but include an alternative method to roast the grapes instead.
But I have to say the char of the grapes, their sweetness, the tart of the marinade and the cheese is a combination made in heaven.
Browse all of our Burrata recipes and all of our Grape dishes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking throughPlenty More. Or explore our Mid Summer recipes.
Pineapples are ripening at the moment, and along with all of the other magnificent produce in the shops, they are abundant, cheap and delicious. I am not a fan of peeling pineapples with all those eyes to cut out (some have more than others), but the occasional recipe is worth it. Today we are making a Pachadi – a side dish – from pineapple. This dish from Kerala is quite unusual. Commonly, Pachadis from Tamil Nadu and Kerala have a yoghurt base for the vegetable component, or include an amount of coconut. This one has some coconut, but it cooks the pineapple, grapes and plantain to the point that it is jammy, almost like a halwa. But don’t be fooled, it is spicy with sweet and sour tastes. It tastes a little like a pickle, or a cross between a pickle and a pachadi. It is definitely a dish where less is more when serving – a couple of Tblspns along with rice, thorans and other Kerala sadya dishes. It is delicious, I am sure you will come back for seconds.
There are two main versions of Madhura Pachadi, this one flavours the pachadi with powdered mustard seeds, and another which cooks the pineapple in tamarind. The recipe today is based on one from Elephants and Coconut Trees. You can chop the pineapple into pieces that are about 1 – 1.5 cm and they will retain a little bite when cooked (yummy) or chop smaller and it will melt into a halwa type consistency (also yummy).
We’ve been doing Wintery salads lately – rice, pasta, burghul salads. Today’s salad is a grain salad. Use farro, freekeh, wheat berries, barley, coarse burghul or any other grain that is a bit on the chewy side. Surprisingly, the grain is paired with grapes for quite a special salad.
This is a Bittman Salad, one of the 101 Salads from his New York Times article. We have been making them over the past Summers, and are now down to the last few.
Are you looking for similar recipes? Try Burghul, Pistachio and Tomato Salad, Burghul, Walnut and Yoghurt Salad with Pomegranate, Burghul, Walnut and Tomato Salad, Toasted Barley with Pistachios and Raisins, Parsley and Barley Salad with Marinated Feta.
This salad is the type of dish that is usually an accompaniment to a meal, and can be served that way or eaten as dessert. It is easy to make and I often make it for “bring a plate” events. It is wonderful garnished with pomegranate seeds and pistachio slivers. If you don’t have pomegranate seeds, soft dried cranberries or barberries are also very good, or drizzle with a little pomegranate molasses. Add a little sugar if you are serving it for dessert.
Similar dishes include Fresh Mozzarella with Chargrilled Grapes, Radish and Cucumber Kachumber, Cucumber and Pineapple Kachumber, Apple and Celery Salad with Miso-Seed Dressing, Kachumber, and Chickpeas and Ginger Kachumber.
Salads adjust to the season. As Autumn slowly slips past, fruits change – apples arrive, pomegranates too, some pears. Summer fruits are all gone now, but some melons remain. And how wonderful that all of these are great in salads.
Today we pair grapes and apples for a sweet crunchy salad that is delightful with an Autumn meal.
Are you after other Apple Salads? Try Fresh Mozzarella with Chargrilled Grapes, Grain and Grape Salad, Apple and Celery Salad with Miso-Seed Dressing, Fennel and Apple Salad and an Autumn Fruit Salad.
A perfect wintery cauliflower salad
A lazy Sunday Lunch with my Father included this great Wintery salad with roasted cauliflower. Easy to make, this Ottolenghi salad can be partly prepared earlier, to mix and serve at the table. It is from Ottolenghi’s book Plenty.
You might like other Cauliflower recipes – Cauliflower Roasted in Olive Oil, Cauliflower Shawarma, Roasted Cauliflower Salad with Hazelnuts and Pomegranate, Crispy Cauliflower with Tahini Dressing, Pasta with a Cauliflower Sauce, A Plate of Cauliflower, and Cauliflower Slow Cooked in Oil with Lime and Spices.
Also try Grain and Grape Salad.
Make these in the oven or on the BBQ, they are delicious!
A BBQ is tremendous, even in winter, even in the cold. We use it more than in non-summer months than in the heat.
If you haven’t see it already, take a look at Part 1 of this BBQ series to see Grilled Fennel with Lemon and Parmesan and Grilled Broccoli with Preserved Lemon and Part 2 of this BBQ Series to see Roasted Carrots with Pomegranate Molasses, Melty Cheese and Baked Bananas.
Similar recipes include Grain and Grape Salad.