Brussels Sprouts with Caramelised Garlic and Lemon Peel

My theme for Winter last year was Brussels Sprouts – I have written before about how I avoided them for most of the decades of my life, but I have found a new appreciation. This is because – roasted sprouts. And pan fried sprouts.

There is a thing about roasted brussels sprouts. I love how you can get flavours deep into the heart of sprouts that have been halved lengthwise. Lemon juice, orange vinegar, pomegranate molasses or various spices.

This recipe, which is from Ottolenghi’s Plenty More, uses pan fried sprouts, but there is nothing to stop you roasting them instead. In fact it saves some work if you decide to roast them (but they won’t be as crunchy). This recipe is classic Ottolenghi – 4 or 5 different processes, depending how you count them, and about an hour to make. But I have learnt to hold back my complaints about that (a little), as the flavours are always banging. It took the release of his book Simple to make me realise how complex and layered the flavours are in his other books, and especially how much that adds to the dish. Simple strips it away – the dishes are still good but somehow now quite like the Ottolenghi I know, love and complain about.

I have been working my way through Plenty More. Never one to keep up with fashion I haven’t joined the people feverishly cooking through Simple. I had intended to finish Plenty More within 12 months but found I had to take a break of some months within sight of the end. Now I have resumed, but taking it at a slower pace.

Caramelised garlic makes a lovely condiment to lentils or roast veg, while candied lemon makes a great garnish for creamy desserts or leafy salads. I always pan-fry sprouts – it retains texture and enhances flavour. — Ottolenghi

The recipe takes the Brussels Sprouts and mixes them with a caramelised garlic syrup, candied lemon peel, chilli and basil. It sounds too amazing to be believed. And indeed it is – the interplay of sweet, spicy and tart flavours is nothing short of spectacular. Imagine this as your stand-out dish on the Xmas table, or, in Australia, make it for Sunday Lunch on the Queen’s Birthday weekend, or for Xmas in July. It will knock the socks off of your guests.

Similar recipes include Roasted Brussels Sprouts with Pomelo and Star Anise, Brussels Sprouts Salad, and Brussels Sprouts Risotto.

Browse all of our Brussels Sprouts recipes and all of our Garlic dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.

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Poritha Kootu with Beans

Here is another Poritha Kootu to add to our list of about a dozen recipes.  It is a delicious way to serve a range of vegetables (or make it without vegetables), with the health benefits of lentils as well. A Vegetarians dream!

Today I am using Green Beans and Italian Flat Beans – they are readily available here and quite delicious. They make an excellent kootu.

I find mung is one of my favourite dals, one that nourishes and makes me feel relaxed and comfortable. I tend to use split, hulled (yellow) mung in Summer and whole or split, unhulled (green) mung in Winter, in various dishes.

Similar dishes include Poritha Kootu with Snake Gourd, Ridge Gourd Masiyal, and Eggplant Kothsu.

Browse all of our Poritha Kootu recipes and all of our Green Bean dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

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Mushrooms and Peas | Khumbe Matar

A classic Indian dish – mushrooms and peas in a tomato gravy. This recipe is a classic one but I often make it with a range of mushrooms – brown mushrooms, baby mushrooms, sliced king oyster mushrooms and even shimeji mushrooms. It gives a mix of textures and flavours.

Today I have also topped the dish with finely sliced snow peas. It adds crunch and freshness to the dish without confusing the  “pea” taste.

Similar dishes include Mushrooms in Terracotta, Marinated Roasted Mushrooms, and Mushroom Curry With Yoghurt Tomato Sauce.

Browse all of our Mushroom dishes and all of our Pea dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

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King Oyster Mushrooms with Special Miso Sauce

A wonderfully surprising dish.

In this dish the King Oyster mushrooms have been sliced quite finely, although they can be sliced thicker. They are marinated in our Special Miso Sauce and pan fried with the marinade. It is a deeply flavoured and delicious dish, perfect with rice and a green salad.

The Special Miso Sauce can be made any time prior to the mushrooms. It stores well in the fridge or freezer.

King Oyster Mushrooms are also known as King Trumpet Mushrooms or Eryngii. 

Similar recipes include Caramelised King Oyster Mushrooms, Risotto with Mushrooms, Pasta with Porcini Mushroom Sauce, and Mushroom Curry.

Check out our collection of Miso recipes here.

Feel free to browse all of our mushroom recipes. Or explore our Early Summer dishes. Continue reading “King Oyster Mushrooms with Special Miso Sauce”

Pumpkin Milk Kootu

Today we have another of the rare Indian recipes that use milk. This recipe is one that can substitute the milk for coconut milk if that is more to your taste.

In India, milk is usually reserved for desserts, and in Ayurveda the consumption of milk with vegetables is not encouraged. In this recipe, I imagine that home cooks would use milk thickened with rice flour in place of coconut milk if that was not available.

It is best made with Indian tender pumpkin, but I have also made it with a number of our pumpkin varieties and quite love it. It is a very simple dish – pumpkin, seasoned, in milk with a simple tadka. But simple is best, no?

The recipe is one of Meenakshi Ammal’s from her cook books Cook and See – very traditional Tamil recipes. You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Similar dishes include Cluster Beans Kootu, Green Bean Kootu, and Brinjal Asadu.

Browse all of our Kootu recipes and all of our Pumpkin dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.

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Spicy Mashed Potato and Sweet Potato with Onions | Podimas

This is a lovely mash of potatoes and sweet potatoes, and it can be made with either just potatoes or just sweet potatoes. It is simple to make once they are cooked – the mash is mixed with chilli, onion and spices. Delicious. It is a version of Podimasa peeled and mashed vegetable, tempered with spices, green chillies and onion. Podimas means mash in Tamil. It is a traditional type of Poriyal.

Similar recipes include Simple Potato Podimas, Potato Pallya, and Garlicky Potato Mash.

Browse all of our Mashed Potato recipes and all of our Potato dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.

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Roasted Eggplant with Special Miso Sauce

The thing about Special Miso Sauce is that it is rich and dark and almost overwhelming in its deep flavours, so it is perfect for dishes in which you might use, if you weren’t vegetarian, things like fish sauce or anchovies. Not that it tastes the same but it does have that same affinity for certain ingredients.

And we all know just how well miso pairs with eggplant anyway – it is a classic combination in the miso-loving parts of the world. So in this dish we bring together eggplants and the Special Miso Sauce for wonderful results and a very simple dish.

Similar recipes include King Oyster Mushrooms with Special Miso Sauce, Algerian Eggplant Salad, Roasted Eggplant with Crushed Chickpeas, and Eggplants in Tamarind Leaf Paste.

Check out our collection of Miso recipes here.

Browse all of our Eggplant dishes and our Miso recipes. Or explore our Late Autumn dishes.

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Korean Braised Tofu with Sesame-Soy-Chilli | Dubu Jorim

This is a glorious way to serve tofu. It is a Korean braised tofu dish that is enormously popular as a side or main dish. To make this dish, the sliced tofu is pan fried and then braised in a soy sauce-based sauce.

The recipe uses a little known trick to firm up the slices – this makes it easy to handle them and to serve them in a variety of ways. The trick is to simmer the slices in salted water – this process tightens protein structures and causes the tofu to exude its moisture. This in turn gives the tofu slices textural integrity so that it can be simmered for a longer time while absorbing the flavours of the sauce.

Serve the tofu atop a bowl of rice, with kimchi, with steamed greens, in salads, as part of a mezze spread, or in a wrap or sandwich.

Similar recipes include Bean Curd (Tofu) with Mushrooms, Tofu and Spinach Layers, and Sticky Kaffir and Tamarind Tofu.

Browse all of our Tofu dishes and all of our Korean recipes. Or explore our Late Autumn dishes.

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Baked Brussels Sprouts and Yoghurt

Yoghurt can be baked, but it isn’t often seen – sadly, in my honest opinion. This recipe, one that originated from Irfan Orga’s 1956 book Cooking with Yoghurt, takes the most unusual of ingredient – Brussels Sprouts – covers them in yoghurt and bakes them. It is the most intriguing of dishes. Even though a lemony yoghurt sauce is often made with sprouts, I have never seen one that bakes them with yoghurt. It is a dish that reflects its mid last century origins, but nice enough to have in your repertoire of Brussels Sprouts recipes. Plus I am always on the lookout for oven baked dishes that I can cook in Winter to warm the kitchen. It is also a recipe that will lend itself to endless variations.

Similar recipes include Brussels Sprouts with Caramelised Garlic and Lemon Peel, Brussels Sprouts and Ginger SlawBrussels Sprouts Risotto and Brussels Sprouts Salad.

Browse all of our Brussels Sprouts recipes, and all of our Yoghurt dishes. Or explore our Mid Autumn recipes.

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Pepper and Turmeric Cauliflower with Lime | Milagu Cauliflower

Wow! When you need a taste bomb to add real spark to your day, this is the dish for you. Cauliflower is cooked in a paste of liberal amounts of pepper with garlic, ginger and warming spices. It has plenty of bite from the pepper and ginger and tang from lime juice. You will adore it. This dish is commonly known as the Cauliflower Pepper Fry and there are many variations of the dish. Serve with rice or chapati with yoghurt.

Similar dishes include Black Pepper Tofu, Pepper Rasam, and Pepper Rice.

Browse all of our Cauliflower recipes and all of our Peppery recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.

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