Coriander and walnuts – who would have thought the zingy freshness of coriander would pair well with the earthy brown flavours of walnuts? It seems they do, with a plethora of recipes around for pastes and sauces containing the two ingredients.
This recipe is a little different than most. I first saw in The Guardian newspaper. It includes dried apricots. The sauce is both slightly sweet from the apricots, a little peppery and fragrant from the herbs with a pinch of heat from the chilli and, well, garlicky. This sweet, pungent sauce is a mainstay of Georgian national cuisine. It works beautifully as a marinade – try rubbing it on vegetables before baking or BBQing. Stir into cooked red beans. Marinate some tofu in it. Glaze cooked carrots with it. Put it in your soup. And it is rather good with roasted summer vegetables too. It is great included in your salad dressing. Spread it on your salad sandwiches. You will constantly find more and more ways to use this glorious paste.
My most favourite way to eat it is as a dip. It is non-traditional, but I have to let you into a secret. This is very good with some Middle Eastern flatbread. Put it on your next mezze or tapas plate.
According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven’s table scraps was Georgia.
Georgian of course refers to the country in the Caucasus rather than the southern U.S. state or the period of time when knights roamed England.
Are you looking for other coriander recipes? Similar recipes include Coriander Paste, Zhoug, the Middle Eastern Coriander Paste and Dip, Coriander Pesto, and Coriander and Coconut Chutney. Also similar is an Apricot Chutney that can be made with dried apricots.
Or try these: Carrots and Green Peas with Green Coriander, Coriander and Lemongrass Vichyssoise, Pudla with Green Coriander, or Urad Dal with Tomato, Coconut and Green Coriander. Coriander Fritters are pretty good too.
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An easy, nutritious and warming dish.
A simple barley pilaf with mushrooms is a nutritious and warming accompaniment to a meal. Dark and hearty, it is definitely a winter dish. A sweet note is added with the sultanas and texture with the walnuts. Easy to cook, it can be made beforehand and gently warmed when you need it. It also makes a great breakfast dish if, like me, you prefer to explore savoury breakfast items rather than sweet options.
Are you after similar recipes? Try Barley and Root Vegetable Soup, Barley and Red Kidney Beans, and Parsley and Barley Salad with Feta.
You might like to browse all of our Barley Recipes here, and other Mushroom Recipes. Our easy Mid Winter Warmers are here.
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I’ve been longing for a green salad. Having made (and eaten) too many ANZAC Biscuits, we needed something to counterbalance that wonderful sweetness of the biscuits. This salad did it. It combines greens from the garden (use what you have at hand) with some soft raspberries, crunchy crushed walnuts and tangy blue cheese.
This is another wonderful salad from Bittman. I am over half way through the journey of making his 101 salads (at least, the vegetarian ones). Each one has been wonderful and this one is too.
Why not try other Bittman Salads? Try Green Salad with Chickpeas, Preserved Lemon and Feta, Cucumber Salad with Capers and Ricotta and Watermelon and Peach Salad with Basil.
All of the Bittman Salads that we have tried are here. Or explore all of our Salads. Maybe your would like to explore our easy Early Autumn recipes.
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A soup perfect for transitional weather.
A light soup which allows us to recall winter yet allow Spring to advance on her journey.
Are you looking for soup recipes- see here and here. Or perhaps cauliflower recipes here and here. Our favourites are Cauliflower Slow Cooked in Oil and Carrot and Coriander Soup. Or find inspiration in our Spring recipes here and here.
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The most incredible salad
In the past it has been difficult to get pomegranates that were as tasty as those in Tamil Nadu and Kerala in India. There, they are so flavoursome, sweet, served by the bowlful for breakfast, lunch and dinner. Here, early in the season, there were only wild pomegranates in the shop. Small, tart, hard, inedible. It was only later, much much later, some became available that approach the deliciousness of the fruit of India.
Are you after Pomegranate recipes? Why not make your own Pomegranate Molasses, Pomegranate Vinegar and Pomegranate Honey. Or try Pomegranate and Banana Salad, Pomegranate Salsa, and Burghul Salad with Pomegranates.
You can browse all of our Pomegranate recipes here. And browse all of our Salad recipes here. Or be inspired by our Mid Winter recipes.
Continue reading “Green Olive, Walnut, Pistachio and Pomegranate Salad”