Broccolini and Edamame Salad with Curry Leaves and Coconut

This is a great green salad of beans, edamame and broccolini or sprouting broccoli. It is flavoured sort of South Indian style, with black mustard seeds and a handful of curry leaves. The coconut adds a beautiful contrast to the beans, although it can be left out of the recipe if desired.

It is an Ottolenghi recipe from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area. This recipe involves South Indian ingredients – mustard seeds, dried chillies and curry leaves. I have slightly altered the way that these are used in the recipe to get the best out of them..

Similar dishes include Tawa Edamame, Lemon and Curry Leaf Rice, and Crispy Curry Leaves.

Browse all of our Edamame dishes and all of our Curry Leaf recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Summer dishes.

Continue reading “Broccolini and Edamame Salad with Curry Leaves and Coconut”

Burghul, Pistachio and Tomato Salad

Burghul seems to be used mostly a Winter grain, but I would like to reassure you that Summery Salads based on Burghul are terrific. Juicy with ripe tomatoes, fragrant with Pomegranate Molasses, crunchy with nuts, cooling with cucumber and herbs. A perfect fit for a lunch on a hot day, sitting under the grapevines.

Similar recipes include Burghul Salad with Olives, Hazelnuts and Pomegranates, Cauliflower and Burghul Kitchari, and Burghul and Mung Kitchari.

Browse all of our Burghul recipes, our Burghul Salads and all of our Salads. Or explore our Early Summer dishes.

Continue reading “Burghul, Pistachio and Tomato Salad”

Salad-e Khiar-o Anar | Cucumber Pomegranate Salad

Since discovering golpar, I have been looking at ways to use it. This lovely salad has its origin in a book by Najmieh Batmanglij, New Food of Life: Ancient Persian and Modern Iranian Cooking. It is quite a terrific salad, with the flavour bursts of pomegranate kernels, the tang of the lime, golpar and salt, the freshness of mint and the cooling taste of the cucumber. It is a remarkable mix of flavours and is totally gorgeous. It would make a great Xmas Salad with those lovely colours.

Golpar is the powder made from the seeds of Iranian Hogweed, and you can read more about it here. Pick up some of the powder or the seeds at a Middle Eastern or Afghan grocery. If you can only find the seeds, grind them to a powder in a spice grinder.

Similar recipes include Pomegranate Salsa, Tomato and Pomegranate Salad, and Golpar Namak.

Browse all of our Cucumber recipes, our Pomegranate recipes and our Salads (lots of them). If you are just looking for Cucumber Salads, they are here. Or explore all of our Early Summer dishes.

Continue reading “Salad-e Khiar-o Anar | Cucumber Pomegranate Salad”

Insalata di Peperoni e Capperi | Sweet Capsicum Salad with Tomato Dressing and Capers

Bugialli died recently. He was instrumental in bringing Italian regional food to the US – beginning with his first book in 1977, Food of Italy. Surprisingly, he didn’t become as well known in other parts of the world, but that might have been by design.

When French cuisine was being celebrated in the 1970s, Bugialli argued that Italian cooking also deserved to be taken seriously, beginning with the understanding that it varies by region. This fundamental fact, true of any great cuisine, is so often bypassed as we delve into foreign foods – and today the great internet machine condenses ancient and complex cuisines into a few popular dishes. Bugialli, with his love of his own heritage, scoured Italy for regional dishes and published authoritative books on many sub-cuisines of Italy. When we think about the handful of people who have been instrumental in exciting other countries about the cuisine of their own country, excited enough to alter the supply-and-demand chain of ingredients, it is difficult to more than a couple. Roden, Child, David, Thompson – can I include Oliver in this list? – all English speaking passionate foodies who fell in love with the food and food philosophy of a different country. Bugialli and Jaffrey are two of the few who have successfully translated their own cuisine in a way that not only is acceptable to others but has also driven culinary change.

You might expect there to be more people who have achieved notoriety in this way. The difficulty is, of course, that one needs to be able to view the food – ingredients, processes, techniques, history, associated stories – through the eyes of the intended audience. This is easiest if you are yourself a member of your target audience, and incredibly difficult if you are not. The advantage that Jaffrey and Bugialli had was that they both lived and worked in the UK and/or the US for some time before adopting their culinary careers of writing and teaching.

When I returned home from my shortish working sojourn in the North East of France with its amazing foods, wines and cheeses, I scoured the local bookshops for French cookbooks. In the process I also discovered a number seminal cookbooks from other European cuisines. Not that I knew they were seminal at the time but I did have a nose for great cookbooks. That is why I happen to have a much loved Bugialli, but it was a long time before I came to realise how influential he had been and how classic his books are.  This wonderful eggplant dish is one of his.

So today I am making another simple but wonderful dish from his book – a simple salad of capsicums with capers. I learnt a great technique from this recipe. When roasting capsicums in the oven, include a tray of water in the bottom of the oven. The steam from the water begins to lift the skins from the capsicums without over-charring them, so that the flesh is protected. They are more steamed than grilled, leading to a very delicate flavour.

This colourful salad of silky,sweet capsicums, tangy capers and fresh herbs can be a salad or side dish, appetiser, part of a mezze spread, or an addition to a sandwich or wrap. It can also be layered onto other tossed or composed salads. The combination of tomato, garlic, mint and capers is an amazing pairing with the sweet capsicums. Yum!

Similar recipes include Salad of Pasta and Capsicums with Walnuts, Radiant Autumn Salad of Peppers, and Roasted Red Pepper Salad.

Browse all of our Capsicum Salads and our Italian dishes. Or explore our Late Autumn dishes.

Continue reading “Insalata di Peperoni e Capperi | Sweet Capsicum Salad with Tomato Dressing and Capers”

A Collection of 30 Salads for EARLY WINTER 2019

Early Winter sees the arrival of rains and cold weather. While the beginning of Winter can be mild, by mid month the chilly weather has usually arrived. In a good year it can rain daily in the latter part of the month. Gardens are not yet devoid of colour. Bougainvillea, cumquats, rosemary flowers, diosma, amaranth and bulbs of all sorts add welcome relief amongst the green weeds. Speaking of greens, all sorts of green leaves and salad leaves lose the limpness of Summer and are lush and abundant in the vegetable garden.

Salads generally have more substance now. Grains and beans creep in. Light salads no longer appear on the table. Although salads are served at room temperature they are still common but add substance and nourishment to the meal.

Okra is back in the shops, and an abundant array of other winter vegetables and fruits –  daikon, cauliflower, broccoli, pears, oranges, grapefruit, cumquats, pomelo, carrots, beetroot, mustard greens and other beautiful greens, cabbage, such beautiful beetroot, pumpkins, marrows, juicy radishes.

Similar posts include What to Do with Daikon Radish.

Here are 30 of our best salads for Early Winter.

Continue reading “A Collection of 30 Salads for EARLY WINTER 2019”

Tri Colour Pachadi

We make raita and yoghurt pachadi often at home – they are easy, no fuss dishes that can be served with an Indian meal or used as sauces and dressings for baked and steamed veggies, in wraps, over simple salads etc.

This raita uses carrots, cucumbers or zucchini, and tomatoes for a colourful raita that brings a happy note to the table. The vegetables are just grated or chopped and incorporated into the yoghurt with some chillies, ginger and a tadka. Enjoy! You could sub other vegetables – finely grated cabbage (red or green), or red or green peppers, for example.

Similar recipes include Asparagus Raita, Okra and Coconut Raita, and Spinach Pachadi.

Browse all of our Raitas and Pachadi recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

Continue reading “Tri Colour Pachadi”

Soba Noodles with Quick Pickled Mushrooms

In Australia, we usually eat our noodles hot, but in Japan, noodles – especially soba noodles – are often consumed cold. They are flavoursome, textural and refreshing, and a great base or carrier for other flavours.

This dish pairs some quick pickled Shimeji mushrooms, carrots, radishes, snow peas and nori seaweed with the noodles. It is an Ottolenghi recipe from Plenty More and is is a great Summer dish.

Yotham says:

Cold noodles are a Japanese art form. On a trip to Tokyo a few years ago I queued with a bunch of suited businessmen to have lunch in one of the city’s most renowned soba noodle restaurants. It was incredibly humbling to watch a bunch of very busy people putting aside time to sit quietly for half an hour and completely immerse themselves in the appreciation of the profound subtlety of the noodles. Enlightenment still escapes me but I’ve had my own little life moments in various London noodles bars in recent months.

I ordered a “Cold Soba Noodle Bowl” in Sydney recently, looking forward to the noodles. Sadly it was 99% shredded raw veggies, and 1% noodles. This dish fixes that ratio with a more balanced serve of noodles with the herbs and vegetables. Delicious!

Similar recipes include Glass Noodles with Spinach, and Glass Noodles with Green Mango Salad.

Browse all of our Soba Noodle dishes and our Shimeji recipes. Our recipes from Plenty More are here. Or explore our recipes for Late Summer.

Continue reading “Soba Noodles with Quick Pickled Mushrooms”

Herby Salad with Radishes and Burnt Betel Leaves

A salad of herbs is common elsewhere, but not in the English Speaking countries (in general). However herb-full salads are extraordinary and worth seeking out and making.

This one is inspired by a salad in Ottolenghi’s Ottolenghi, but his is far too fussy for me. There is no way that I am going to spend hours picking leaves from the stalks of herbs. So I mixed it up to make my version of the salad.

This salad is made with herbs – rather than cutting or slicing them, the leaves are plucked (with stem) to form leaf-sized pieces. I used the herbs available in my kitchen and garden. It is a fresh and lively salad. We kept Ottolenghi’s almonds for texture and the butter-lemon dressing, and added radishes and betel leaves. The betel leaves are optional of course – my Asian grocery stocks them so occasionally I bring some home. To soften them we wave in a gas flame and then use them as a bed for the salad.

Similar recipes include Quinoa, Herbs and Lemon Salad, Freekeh Pilaf with Herbs, and Thai Betel Leaf Salad.

Browse all of our Salads and all of our Ottolenghi dishes. Or explore all of our Early Summer dishes.

Continue reading “Herby Salad with Radishes and Burnt Betel Leaves”

Dried Okra Pachadi | Crispy Dried Okra in Yoghurt

Some time ago I dried some okra to see us through the non-okra season, and it is time to use them.  These are teeny crispy dried okra, tiny little rounds of okra and today we pair them with yoghurt in a Dried Okra Pachadi.

The dried okra is flash fried in some ghee and added to yoghurt which has been flavoured with spices. It is totally delicious, and can be used as a snack or as a side salad to a meal. We have even used it as a sauce or dressing for other dishes.

Are you after more Okra dishes? Try Spicy Dried Okra SnackOkra with Apricots and Lemon, Dried Turmeric Okra, and Fried Okra.

Also try Tri Colour Raita.

Browse all of our Okra dishes, and all of our Indian recipes. Our Indian Essentials are here. Or find some wonderful recipes to make in our Early Summer collection.

Continue reading “Dried Okra Pachadi | Crispy Dried Okra in Yoghurt”

Fruit and Herb Flavoured Vinegars

Spring is a great time for making some flavoured vinegars for Summer Salads and vegetables. It also makes great presents for Xmas! The flavoured vinegars are easy to make and can be left to infuse the flavours for as little as 2 weeks.

We show you a general method, and then several specific flavoured vinegars. If you are growing your own fruits and herbs, this is an excellent way to use your crops. Don’t forget to sterilise all of your equipment and utensils.

Similar recipes include How to Make Quince Paste, How to Pickle Ginger, and How to Make Chilli Paste.

Browse all of our How To suggestions, and all of our Early Spring recipes.

Continue reading “Fruit and Herb Flavoured Vinegars”