This beautiful salad is one of Ottolenghi’s simplest dishes. Appropriately, it is from his book Simple. You can make it in just over 5 minutes – perfect for a weekday evening, and spectacular at a weekend BBQ, picnic or lunch.
The quality of the ingredients make this dish, so you’ll need the best tomatoes – preferably home grown ones if possible – as well as the best sherry vinegar you can afford.
The salsa is glorious spooned on all sorts of dishes, from toast topped with mozzarella and/or avocado to lentil salads and pasta dishes. So double or triple the quantities when you make it. It keeps well in the fridge for up to 5 days.
As I mentioned, this is an Ottolenghi dish from Simple – note that we feel free to substitute ingredients that are not readily available in our local area. If you want to check his original recipe, see his books and Guardian column.
Similar recipes include Tomato Salad with Ginger and Lime, Tomato Salad with Parsley Oil, and Tomato and Roasted Lemon Salad.
Browse all of our Tomato Salads, and all of our Ottolenghi dishes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Summer recipes.
Continue reading “Tomato Carpaccio with Spring Onion and Ginger Salsa”
Ginger is so ubiquitous in the kitchen that we don’t often pay attention to it as an ingredient on its own. It especially features in dishes from India, S.E. Asian countries, China and Japan. In our kitchen, it is in every day use, and our main dishes that feature ginger are salads, vegetable dishes, soups, summery drinks, milky chai and infused teas.
You can browse all of our Ginger recipes here. And check out our 100 Vegetable Series.
Continue reading “100 Vegetables: #52. Ginger”
We have another variation on sautéed or stir fried okra for you. It is a dish heavy with coriander leaves that lightens the deep flavours of onion, ginger and garlic. It is delicious – something that can accompany other Indian dishes, or can be eaten as a delicious mid-afternoon snack.
Similar dishes include Bhindi Bhaji, Stuffed Okra, and Al00 Bhindi.
Browse all of our Okra dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.
Continue reading “Sautéed Okra with Ginger, Garlic and Coriander Leaves”
Although the first inhabitants of our country in some locations call the second half of Winter as Pre-Spring, here in Adelaide it still feels like Deep Winter. There is nothing better than congee when Winter blues hit.
Today we make congee cooked with butternut pumpkin and ginger, and topped with king oyster mushrooms, chilli jam, yoghurt, crispy fried garlic shallots and crispy fried ginger. The butternut melts into the congee as it cooks. We describe the best way to cook congee and make congee bowls here, so have a look before you make today’s recipe.
A word about Butternut – we call it Butternut Pumpkin, in the US they call it Butternut Squash. In Australia it is one of our most loved pumpkins and we use it almost exclusively at our place. The pumpkin I grew up with – the Queensland Blue – is so hard it almost needs an axe to cut and is less popular these days.
Similar dishes include Easy Pumpkin and Coconut Curry, Congee with Ginger, Mushrooms and Chilli-Black Bean Sauce, Barley, Millet and Mung Congee, How to Make Congee Bowls, and Black Glutinous Rice Congee.
Browse all of our Congee recipes, and our Butternut/Pumpkin dishes. Or browse our Mid Winter recipes.
Continue reading “Congee with Crispy Garlic Shallots, Crispy Ginger and Butternut Pumpkin”
The best time to freeze ginger or make Ginger or Ginger-Garlic Paste is Late Summer or Early Autumn. Ginger and garlic are plentiful then, good quality, local and cheap. You can often get young ginger at this time – it is gentler in flavour and delicious.
A good strategy for Autumn is to make a couple of jars of Garlic Paste and Ginger Paste (or Ginger-Garlic Paste), freeze 1 or 2 kgs of garlic, broken into cloves, to supplement the paste, and freeze some ginger root. Adjust the amounts to suit your family’s consumption of garlic and garlic.
You can also see how to make Coriander Paste. And Chilli Paste. Also how to Freeze Tomatoes for Winter. Explore other ways to preserve goodies for Winter.
Continue reading “Indian Essentials: Freeze Ginger or Make Ginger Paste and Ginger-Garlic Paste for the Winter or Lockdown”
Pickles are an essential part of Indian life, and such is the love for them that people wax lyrical about the tastes and variety. And this subsection of the Indian cuisine is worthy of the praise. There is nothing that is equivalent outside of India.
Pickle making is usually a family affair, with the rooftops crowded with ingredients drying and pickle jars fermenting. But occasionally, one needs a quick pickle, a fresh one, one for an afternoon snack of roti or rice.
Green mango is perfect for this pickle, but alternatives exist. See the notes below the recipe.
Similar recipes include Makrut (Kaffir) Lime Pickle with Oil, Fresh Green Apple Pickle, Quince Pickle, and Mustardy Carrot Pickle.
Browse all of our Indian Pickles and all of our Pickles. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.
Continue reading “Quick Mango and Ginger Achar | Green Mango and Ginger Pickle”
In the depths of Winter we turn to hot drinks to warm the body. But there are herbs and spices that will also warm us from the inside. Rosemary is one, ginger another, and black pepper too. This drink uses ginger, cardamom and pepper and will tingle and warm your body in the coldest of weathers. It is consumed either warm or at room temperature, so is a no-fuss recipe.
In India, ginger is well known as a cure for colds and sore throats. Dry ginger powder mixed with water is said to work wonders to relieve stiff joints. You can see that this drink is essential during Winter.
The dry ginger powder is essential to this drink – for maximum effect, don’t substitute with ginger root. The ginger, cardamom and pepper do not dissolve completely. Do as I do and stir while drinking, or allow it to sit for 5 or so minutes, then strain.
Similar recipes include 30 Indian Dishes for Mid Summer, Chai for Winter Colds, Peppery Chai, and Tea for Rainy Weather.
Browse all of our Indian Drinks, our Winter Drinks, and all of our Drinks. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.
Continue reading “Sonth Panak | Tingling Ginger Warmer”
Oh those nights in the various China Towns of the world, eating noodles and congee and salt and pepper tofu, and wonderful silky eggplants. Simple dishes are tasty and elegant, in a way that sometimes we forget. Paring back to basics gives such good dishes.
For this dish you will need a basic Ginger Scallion Sauce (we call them Spring Onions, but it doesn’t sound as good). The sauce is useful in the kitchen and is one of my pastes, purees, powders, stocks and sauces that commonly grace my quiet kitchen bench. It is useful in so many ways – into soups and broths it goes, over rice with some deep fried tofu and shredded vegetables, drizzled onto bok choy with or without noodles, smeared on sandwiches.
Once you have the sauce, all you need for this recipe is some noodles and some veg. That’s it. And variations are endless. Make it as simple or as fussy as you like.
Similar recipes include Sesame-Chilli-Soy Dipping Sauce, Soba Noodles with Quick Pickled Mushrooms, Glass Noodles and Green Mango Salad.
Browse all of our Noodle dishes, our Dipping Sauces and all of our Asian recipes. Or explore our Early Summer dishes.
Continue reading “Ginger Scallion Noodles”
I have been looking for seaweeds in my local neighbourhood, and have been surprised at the scarcity and price! The range seems to be dictated by the “superfood” label rather than considering them as ingredients. The range is also limited to Dulse, Nori and Wakame, with nare a piece of kombu in sight (one shop owner even asked me what kombu was!). Sigh. A quick search online finds them at half the store price but the range remains the same in most cases. I found an online shop stocking Seaweed Spaghetti (The Essential Ingredient) and quickly ordered some.
It is a pity that it is not more common, as this recipe, one of Ottolenghi’s in Plenty More, makes great use of Sea Spaghetti. It looks like dark fettuccine and has a similar texture. Perhaps it should be called Sea Fettuccine, to be more precise. If you are keen to try this, but find it is impossible to find Sea Spaghetti, and if you have wakame in the pantry, use that. Or use any seaweed that you have or can find locally. You will just have to prepare it specifically for the type of seaweed, rather than cooking it as described in this recipe.
Similar recipes include Sea Spaghetti, Cucumber and Edamame Salad, Pomelo and Carrot Salad, Mung Bean and Carrot Salad, and Chickpea and Ginger Salad.
Browse all of our Carrot Salads and all of our recipes from Ottolenghi’s Plenty More. Or explore our Late Summer dishes.
Continue reading “Sea Spaghetti, Ginger and Carrot Salad”
Inspired by something I saw on Bon Appetit, these beans are a perfect heatwave-conditions Summertime snack. Salty and crispy, they would go well with a beer about mid afternoon, if only I drank beer. The green beans are shrivelled and browned into delicious tenderness in a chilli flavoured oil, then tossed with crispy fried capers, garlic and ginger, and some chilli flakes.
Similar recipes include Deep Fried Potato and Carrot Strings, Crispy, Spicy Fried Okra, and Pan Fried Broad Beans with Chilli, Lime and Salt.
Browse all of our Green Bean dishes and all of our Snacks. Or explore our Mid Summer dishes.
Continue reading “Salty Fried Beans with Chilli, Ginger, Garlic and Capers”