food for thought

by michelle

Posts Tagged ‘salad

saffron cauliflower + tomato, onion and roasted lemon salad

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Here are 2 salads from the master of salads, Yotam Ottolenghi. Serve them as part of a mezze selection or as side dishes.

Cauliflower is so versatile. In this recipe from PLENTY it’s paired with raisins and olives.

Preheat your oven to 200ºC (390ºF). Soak 1½ teaspoons of saffron strands in a little boiling water and allow to infuse. To a large salad bowl add a medium cauliflower (broken into florets), 1 large sliced red onion, 100g (3½ oz) of moist of sultanas, 90g (3¼ oz) of pitted green olives, 4 tablespoons of olive oil, 2 bay leaves and salt and freshly ground black pepper to taste. Add the soaked saffron and toss everything to combine. Transfer to a baking tray, cover and cook for 30-40 minutes, stirring halfway through. I uncovered the tray for some of the cooking time to allow the cauliflower to brown a little more. Allow to cool a little and stir in 4 tablespoons of roughly chopped parsley.

This unusual tomato, onion and roasted lemon salad was published by bon appétit.

tomato-salad

Preheat your oven to 160ºC (325ºF). Halve and thinly slice 1 small lemon and cook the slices in a medium saucepan of boiling water for 2 minutes. Drain, pat dry and toss with 1 tablespoon of finely sliced fresh sage leaves, ½ a teaspoon of sugar, and 1 tablespoon of olive oil. Spread them onto a baking sheet lined with baking paper and bake until they are dry and slightly coloured. Allow them to cool. Meanwhile, whisk 2 teaspoons of pomegranate syrup with ½ a teaspoon of ground allspice, 1 tablespoon of olive oil and salt and freshly ground black pepper. Add 700g (1½ lbs) of mixed tomatoes, ½ a finely sliced red onion, generous amounts of roughly chopped fresh parsley and mint and the cooled lemon slices. Season again to taste with salt and freshly ground black pepper and toss gently.
 

Written by michelle picker

August 7, 2017 at 5:44 am

minced chicken salad

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Loosely based on Thai Larb, this minced chicken salad makes a tasty summer meal.

lao-style-chicken-salad

To cook the chicken you will need some Thai chilli paste in soya oil. Add 3 tablespoons of the paste and some of the oil to a saucepan and heat over medium heat. Add 450g (1 lb) of minced chicken thigh meat and cook, mixing well and breaking the mince into small pieces. If necessary add a little water. When the chicken is cooked set it aside to cool. In a bowl make a salad of finely shredded celery, finely sliced red onion, julienned carrot, plenty of chopped fresh coriander (cilantro) and mint, bean thread noodles (cooked for 2 minutes and shocked under cold running water), chopped cucumber, chopped tomatoes, finely chopped fresh red chilli and chopped roasted peanuts. When the chicken has cooled add it to the salad and season with fish sauce and fresh lime juice to taste.

Written by michelle picker

April 17, 2017 at 5:51 am

carrot salad

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This Turkish salad was a perfect way to enjoy our home-grown carrots.

carrot-salad

Shred or finely julienne approximately 5 cups of carrots. Heat some olive oil in a saucepan and add the carrots, stirring until they are just starting to wilt and change colour. In a bowl whip 1 cup of thick natural yoghurt with 2 crushed cloves of garlic and ½ a teaspoon of salt. Combine the yoghurt and carrots adding fresh herbs of your choice (I used mint and parsley) and mixing well. This salad makes a great side dish for any Turkish or Middle Eastern meal. We enjoyed it with left-over roast lamb (fried souvlaki-style with onions and Baharat spices), a green salad and Greek pita bread.

souvlaki-plate

Written by michelle picker

March 12, 2017 at 5:44 am

watermelon and feta salad

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I waited far too long to try this salad. Sweet and salty, easy to make and perfect for a hot Summer’s day.

watermelon-and-feta-salad

Cut some watermelon into bite-sized chunks and add some finely sliced red onion. Crumble in a generous amount of a good feta cheese and some sliced fresh mint. Drizzle with olive oil, toss and serve.

Written by michelle picker

January 11, 2017 at 5:47 am

broad bean and feta salad

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These lovely young broad beans came fresh from our garden.

broad-bean-and-feta-salad

Steam 450g (1 lb) of fresh broad beans until just tender.  Drain and shock them under cold running water. In a bowl combine the beans with a generous amount of fresh mint, 60 – 80g (2 – 3 oz) of feta cheese and the finely grated or chopped rind of half a lemon. Squeeze the lemon juice into a small bowl. Add 4 times as much olive oil and plenty of freshly ground black pepper then whisk to emulsify. Add this dressing to the beans and toss to combine.

Written by michelle picker

October 25, 2016 at 6:08 am

blue corn tamales

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Tamales originated as early as 8000 to 5000 BC. The Aztec and Mayan civilisations, as well as the Olmec and Toltec before them, used tamales as portable food, often to support their armies, but also for hunters and travellers. Tamales are generally wrapped in corn husks or plantain leaves before being steamed. In Mexico they are a favourite comfort food, eaten as both breakfast and dinner. Tamales exist in various forms throughout Central and South America and even in the Phillipines and Guam, once Spanish provinces of Mexico. They also made their way to Spain with the Conquistadors who took them there as proof of civilisation. This recipe is adapted from Mark Miller’s Coyote Cafe and even though I had no corn husks and had to make do with baking paper, the result was excellent.

blue-corn-tamales-wrapped

To make these tamales you will first need some blue corn masa. For 6 tamales combine 1½ cups of blue corn masa with 1 cup plus 2 tablespoons of milk. In a large bowl or stand mixer whisk 250g (9 oz) of butter with 1 teaspoon of baking powder and 1½ teaspoons of salt. Incorporate the masa mixture into the butter 2 tablespoons at a time while whisking to keep the mixture light. Fold in 1 cup of cooked corn kernels, 1 diced chorizo and ½ a cup of chopped coriander (cilantro) until well combined. Divide the mixture between 6 corn husks, or baking paper. Roll the tamales and tie the ends. Steam them for 30 minutes and serve with a fresh salad and some refried black beans. For this salad I first pickled a finely sliced red onion and 2 green chillies. In a small saucepan combine ½ a cup each of white vinegar, water and sugar and add 1 teaspoon of salt. Heat until the sugar is dissolved. Add the onion and chillies and allow to steep for 30 minutes. Heat some oil in a small frypan and add ¼ of a cup of pepita (pumpkin) seeds, some smoky paprika and some salt. Fry until they just begin to colour and remove them to a plate. To assemble the salad lay out rows of tomato and avocado wedges. Spread the pickled onion over the top and garnish with the pepita seeds.

tomato,-avocado-and-pickled-onion-salad

To make refried beans, 1 cup of beans and 4 cups of water will produce 2½ cups of cooked beans. If you remember, you can soak them overnight but a quicker method is to boil them for 4 minutes and then soak them for 1 hour. Next they need to be cooked for 45-60 minutes (or 10 minutes in a pressure cooker) until tender. Drain, retaining the liquid, and set aside. In a saucepan, heat a generous amount of vegetable oil and sauté 1 finely diced onion and 1-2 cloves of garlic until translucent. Add any or all of the following dry herbs and spices to your taste: cumin, oregano, chilli, smoky paprika, cayenne pepper. Add the beans and fry over medium heat for 5 minutes, stirring to prevent sticking. Now add some of the liquid and salt to taste.

blue-corn-tamale-with-salad-and-black-beans

Written by michelle picker

August 14, 2016 at 5:49 am

salade niçoise

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I’m enjoying a sojourn in Provence, in the south of France, where the local produce and hot weather make this salad a perfect choice for a meal. Of course, fresh tuna would be fantastic but this version is the kind you can make with ingredients you have to hand.

salade-Nicoise

First prepare some potatoes and place them in a saucepan of cold water. Bring to boil and simmer until the potatoes are just cooked. Remove them and allow them to cool. If you want to save on saucepans, you can carefully add some eggs to the same saucepan once the water has boiled. Cook them for 10 minutes, remove and shock them in an ice bath and set aside. Trim some green beans and steam them until just tender. Run them under some cold water to stop them cooking further. Slice some tomato into wedges and chop any soft fresh herbs you might have. Now you’re ready to assemble. Start with a bed of lettuce, roquette or any salad leaves you prefer. Place pieces of potato, green beans, sliced tomato and hard-boiled eggs around the plate and scatter with the fresh herbs. Drizzle with a vinaigrette dressing. Drain a tin of good quality tuna and place some in the middle of each salad, topped with a spoonful of good mayonnaise and some capers. A few anchovy fillets and some black olives are a good traditional addition if you have them.

Written by michelle picker

June 27, 2016 at 5:59 am