Claudia Roden’s Spicy Roasted Carrot Salad

Serves: 6 – 8

This Moroccan starter is particularly delicious.

I served it as a side and wow, you could do a whole lot worse.

I only did half the carrots asked for in the recipe and so of course the spicy cooking sauce was doubled. Absolutely no regrets.

Serve it with some labneh and this would literally pair with anything.

Ingredients

1kg medium carrots, peeled
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground ginger
3 garlic cloves, crushed
2 – 3 tbs olive oil
1 tbs honey
Juice of 1/2 – 1 lemon, to taste
Chilli pepper, to taste (optional)
Salt and black pepper
2 tbs extra virgin olive oil, to serve
3 tbs roughly chopped coriander

Method

  1. Preheat the oven to 180c.
  2. Cut the carrots in half, then cut them in half so that you have wide sticks.* Put them in a baking dish.
  3. In a bowl, put the cumin, coriander, cinnamon, ginger, garlic, olive oil, honey, lemon juice and chilli (if using). Season, mix very well and pour over the carrots, turning with your hands until they are coated all over.
  4. Bake for about 1 hour until the carrots are tender, turning them over once. Leave to cool.
  5. Serve at room temperature with a drizzle of extra virgin olive oil and a sprinkling of coriander.

* I used baby carrots and so did not cut.

Yotam Ottolenghi’s (All the) Herb Dumplings with Caremelised Onions

Serves: 4

A few weeks back, Nat pull together an absolutely wonderful three-part Yotam Ottolenghi dinner.

Every dish was just Yoman clever/unique/amazing as they always are.

Though these herb dumplings with caremalised onions were the evening’s winner. (They’re from his cookbook Ottolenghi Test Kitchen (OTK) Shelf Love, a cookbook I highly, highly recommend. An absolute delight to flick through, not a recipe you wouldn’t cook.)

Slightly Middle Eastern, it’s one part the herbs which really are earthy and deep. With the other part being the slow-cooked onions, with the butter, saffron and cardamom.

It would be a meal in itself, alongside a green salad.

Though as a side, it was just damn clever; and it would certainly indicate to your quests that a special meal was coming.

Ingredients

1kg onions (about 5 or 6), halved and sliced 1/2cm thick
10 cardamom pods, roughly bashed open with a mortar and pestle
60ml olive oil
110gm unsalted butter, at room temperature
4 garlic cloves, crushed
100gm fresh coriander, roughly chopped
100gm parsley, roughly chopped
70gm dill, roughly chopped
30gm tarragon leaves, roughly chopped
7 spring onions, thinly sliced
1 1/2 tsp cumin seeds, roughly crushed with a mortar and pestle
3/4 tsp ground turmeric
50gm whole-milk ricotta
100gm Greek feta, roughly crumbled
60gm Parmesan, finely grated
1 large egg
70gm plain flour
1/3 tsp saffron threads, roughly crushed
2 tbsp lemon juice
Sea salt and freshly cracked black pepper

Method

  1. Preheat the oven to 180c.
  2. Put the onions, cardamom, half the oil, 40gm of butter and 1 tsp of salt into a medium baking dish and mix together to combine. Bake for 60 – 70 minutes, stirring 4 – 5 times during, until softened and nicely caramelised.
  3. Meanwhile, heat the remaining 2 tbsp of oil in a large, non-stick sauté pan on a medium heat. Add the herbs and spring onions and cook, stirring often for about 10 minutes. Add the cumin and turmeric and cook for 10 minutes more or until the herbs are deeply green and fragrant. Set aside to cool.
  4. Beat together the ricotta, feta, 50gm of the Parmesan, the egg, 1 tsp of salt and plenty of pepper in a large bowl. Add the flour and the cooled herb mixture and mix well. Refrigerate to set, about 20 – 40 minutes. Use your hands to roll into 12 compact dumplings, about 45 – 50gm each.
  5. Bring a large pot of water to the boil, then turn the heat down to a bare simmer on a medium heat. Drop in the dumplings and cook for 10 – 12 minutes, or until they rise to the surface and have cooked through the centre. Use a slotted spoon to gently transfer the dumplings to a tray lined with kitchen paper, to dry.
  6. When the onions are ready and hot from the oven, add the remaining 70gm of butter, the saffron and the lemon juice and mix everything to combine. Turn the oven temperature up to 200c fan.
  7. Top the onions with the dumplings, slightly spaced apart, then sprinkle over with the remaining Parmesan. Return to the oven for 8 – 10 minutes, or until everything is bubbling and warmed through.

Nigel Slater’s Pork Belly with Peach Salsa

Serves: 4

Cudos where cudos are due.

My mother strongly suggested we cook this recipe, what with the narrow window where beautiful, ripe peaches are in season.

And we almost didn’t do it.

The fact that you’re reading it here would hopefully indicate that is was a win.

The spice rub and the salsa work so well together, especially if you get the crackling, really crackling. Leaving the belly in the fridge overnight, uncovered is a great way to achieve this, before adding the rub.

With a simple bowl of steamed rice and some Asian greens on the side, this was a wonderful, wonderful dinner and one which you should definitely try this summer.

While you can!

(Note: I did the salsa in a food processor and I am not sure why you wouldn’t.)

Ingredients

Pork belly, skin finely scored*
3 cloves garlic
2 tbsp light soy sauce
1 tbsp peanut oil
2 tsp salt
1/2 tsp dried chilli flakes
1 tsp Chinese five spice
2 spring onions, finely chopped
1 red chilli, finely chopped with seeds
3 peaches, peeled and finely chopped
8 cherry tomatoes, chopped
1 small bunch coriander, chopped
Juice of 2 limes
3 tbsp olive oil
Sea salt and freshly cracked pepper

Method

  1. Crush the garlic to a paste and combine with the soy sauce, peanut oil, salt, chilli flakes and five spice and spread over the skin and flesh of the pork and allow to marinate for at least 4 hours or ovenight.
  2. Preheat the over to 220c and roast the poek, skin-side up, for 20 minutes.
  3. Reduce the heat to 200c and continue roasting for another 40 – 50 minutes, or until the skin is dark and crisp.
  4. Toss together the spring onions, chilli, peaches, tomatoes, coriander, lime juice and olive oil, season and serve with the pork.

* Leave the belly in the freezer until it is starting to freeze and at this point, scoring is a much easier task.

Ajoy Joshi’s Pepper and Garlic Chicken

Serves: 4 – 6

Another cracking Ajoy Joshi recipe, where according to Ajoy, this recipe began life at the Nagarjuna Restaurant in Bangalore where it is renowned for this Tamil Nadu dish.

The steaming of the chicken is clever, finishing it in ghee (Ajoy asks for oil and unsalted butter) until golden.

We served this on steamed rice with mint sauce, lots of chutney and coriander… and it was excellent. It reminded us of eating Nilgiri’s (Ajoy’s wonderful lower North Shore restaurant) and on that basis, it has to be typed.

Ingredients

1 cinnamon stick, about 7.5cm long
2 tsp green cardamom pods
1 tsp whole cloves
1 tsp whole peppercorns
1/3 c chopped fresh coriander
36 fresh curry leaves
Juice of 1 1/2 lemons
1 fresh mild long green chilli, finely chopped
2 tbsp minced garlic
2 tsp tamarind concentrate
1 tsp ground turmeric
1 tsp salt
1kg skinless, boneless chicken thighs, trimmed of fat and halved crosswise
2 tbsp vegetable oil
1/4 unsalted butter (N.B. We substituted oil/butter with ghee)
Mango pickle/chutney to serve
Steamed rice to serve
Coriander to serve
Mint sauce to serve

Method

  1. In a spice grinder, combine cinnamon, cardamom, cloves and peppercorns and grind to a fine powder. Transfer ground spices to a small food processor and add coriander, curry leaves, juice of 1 lemon, chilli, garlic, ginger, tamarind, turmeric, and salt. Process until a paste forms.
  2. Place chicken pieces in a non-reactive bowl. Add remaining juice of 1/2 lemon and turn to coat. Let stand for 5 minutes. Add paste and turn chicken to coat well. Set aside for 15 minutes to marinate.
  3. Line a large bamboo steamer with baking paper. Arrange chicken on a single layer on paper, cooking in 2 batches if necessary. Place basket over a wok or other pan of simmering water, Cover and steam until the chicken is cooked through and tender, about 12 – 15 minutes. Transfer chicken to a plate.
  4. In a large frying pan, heat oil and butter (or ghee) over a medium-high heat. Add chicken and cook, turning once, until golden brown on both sides, 1 – 2 minutes per side. Serve with rice, fresh coriander, mint sauce and chutney.

Adam Liaw’s Barramundi Curry with Tomato Coconut

Serves: 4

I’ve previously written about what a big fan I am of Adam Liaw.

Brilliant cook. Funniest Twitter account. Genuinely lovely guy.

And so there I am during Sydney’s Covid lockdown; in-line in a Chinese grocer and who walks up behind me, but Adam Liaw.

So I introduce myself and tell him what a fan I am of his; that I have purchased several of his latest book for friends.

He politely thanks me.

Clutching snake beans, I explain that I accidentally purchased garlic chives the day before and ho ho ho, what an easy mistake that is right?

And he gives me that look: no it isn’t moron. Only you could make that mistake.

Anyway, still a fan and yes, it was a moron mistake.

In keeping with all of Adam Liaw’s recipes, this one is a keeper. A total keeper.

A wonderful coming together of Malaysian and Indian flavours as he puts it.

We had this mid-week as a date night and didn’t we have a great evening! This dish and a bottle of cold white were big contributors.

Ingredients

1/4 c vegetable oil
1 tsp fennel seeds
1 tsp black peppercorns, crushed
4 cardamom pods, bruised
1 cinnamon quill
10 curry leaves
1 onion, peeled and thinly sliced
2 garlic cloves, roughly chopped
2cm ginger, peeled and roughly chopped
2 large green chillies, sliced
2 coriander plants, leaves picked, stalks and roots roughly chopped
2 tsp ground coriander
2 tsp turmeric powder
1 tsp chilli powder
3 tomatoes, roughly chopped
2 tbsp tamarind puree
400ml coconut milk
1 tbsp fish sauce
1/2 tsp sugar
10 okra, trimmed (optional and omitted)
750gm skinless barramundi fillets

Method

  1. Heat a large frypan or saucepan over a medium heat and add the oil. Add the fennel seeds, peppercorns, cardamom and cinnamon and stir for about 30 seconds. Add the curry leaves, and stir for 10 seconds. Add the onion, garlic, chillies, plus the coriander stalks and roots and stir well.
  2. Cook for about 4 minutes until the mix is fragrant but the onion is not yet coloured, then add the ground coriander, turmeric and chilli powder. Stir well, then add the tomatoes, tamarind, coconut milk, fish sauce and sugar plus a splash of water* and simmer for 2 minutes.
  3. Add the okra (if using) and simmer for another 10 minutes, then add the barramundi and simmer until cooked through: about 6 minutes. Taste, adjust seasoning if necessary, then scatter with the coriander leaves and serve.

*Nat and I did a virtual cooking class with Neil Perry during Sydney’s lockdown and the most prominent comment from the 750 or so Instagram participants was “slow down”. And it wasn’t that we did not have the ingredients ready.

The issue was cooking time.

Neil’s induction was putting our gas hobs to shame.

And it is why I assume so many chefs ask for a cup of water to be added to a dish and then reduced in 10 minutes. Because they can… and we can’t.

I’m subscribed to the view that you add water as you go rather than reducing large quantities of it. Because it always takes multiples of what you are told it should take time wise. And with respect to Adam, adding a cup of water at this stage meant another 15 minutes frantically trying to bring this back over a very high heat.

Kay Chun’s Coconut-Miso Salmon Curry

Serves: 4

This curry I found on NYT’s Cooking had 7k+ 5-star reviews so… it had to be done.

Add one more 5-star.

What a mild, moorish dinner.

The caremalised miso with the coconut milk, the lime and then the fresh herbs. Wow.

I used a premium coconut milk and the difference was obvious. Don’t cut this corner.

And it’s so simple. Monday-night home date-night sort of stuff.

You could add fresh chilli at the end, though whatever you do, get that lime juice in and a solid handful of those herbs.

Note: I used two cups of water and not three and I would do it again.

Ingredients

2 tbsp canola oil
1 medium red onion, halved and sliced 5cm thick
1 10cm piece fresh ginger, minced
3 garlic cloves, thinly sliced
Sea salt and freshly cracked black pepper
1/2 c white miso
1/2 c coconut milk
750g salmon, cut into large pieces
5c baby spinach
1 tbsp fresh lime juice, plus lime wedges for serving
Steamed jasmine rice for serving
1/4 c chopped fresh basil
1/4 c chopped fresh coriander

Method

  1. In a large pot, heat the oil over a medium heat. Add the onion, ginger and garlic and season. Cook, stirring occasionally, until softened. Add the miso and cook, stirring frequently, until the miso is lightly caramelised: about 2 minutes.
  2. Add the coconut and 3 cups of boiling water and bring to a boil. Cook for 5 minutes until the liquid is reduced slightly. Lower the heat and add the salmon and simmer gently until just cooked through. Turn off the hear and stir in the spinach and lime juice until the spinach is wilted.
  3. Serve with rice, topped with the fresh herbs and lime wedges for squeezing.

Rockpool’s Salad with Palm Sugar Vinaigrette

Serves: 4

Nat and I have both come to understand the importance of a green salad to accompany so many of the mains we plate.

Because a brilliant green salad, clarifies; it mops up and gives you time to talk about the main; it refreshes and brings the end to the savoury part of the meal.‘

It’s the time where the big wines are poured.

This green salad by Neil Perry is probably the best I have had. I genuinely struggle to think of how it could be improved. Sure, Rodney Dunn’s Leaf Salad with Anchovy Cream is absolutely knockout.

And the addition of caramelised pancetta and fennel in this Giant De Laurentiis salad is genius.

Though if its green leaves you need. And the wonderful freshness of herbs. And a vinaigrette.

I commend to you the best.

Ingredients

1 heads of radicchio, leaves separated, washed and dried
2 heads of baby cos lettuce, leaves separated, washed and dried
2 heads of witlof, leaves separated, washed and dried
8 sprigs of watercress, tough stalks removed
6 chives, cut into 2.5cm lengths
Large handful of coriander leaves
Handful of dill fronds
Handful of tarragon leaves
Handful of chervil leaves
Sea salt and freshly ground pepper

For the Palm Sugar Vinaigrette

3 tbsp grated palm sugar
2 tsp sherry vinegar
2 coriander roots
1 garlic clove, peeled
5 tsp red wine vinegar
1/3 c extra virgin olive oil
2 tbsp chopped coriander leaves

Method

  1. To make the palm sugar vinaigrette, put the palm sugar into a small pan and heat until melted and caramelised. Add the sherry vinegar and let it cook for 2 minutes. Remove from the heat and cool.
  2. Using a mortar and pestle, crush the coriander roots and garlic with 1 tsp of salt until you have a fine paste, then add the cooked sugar mixture. Whisk in the olive oil and coriander.
  3. To serve, put all the leaves and herbs into a large bowl. Pour over the dressing band toss very gently. Season, arrange on four plates and serve immediately.

White Chicken Chilli

Serves: 8

Some of my most enthusiastic type-ups are chillies.

Because chillies are just so good on so many levels:

  • Even the healthiest taste amazing.
  • They’re set and forgets cooking wise.
  • You’re happy to end them night-after-night.
  • They go so well on toast.
  • They freeze.

This white chicken chilli checks all of these boxes and then some. It is just so satisfying.

If you’re an elite athlete, add avocado, tortilla chips and shredded cheese. If you’re me, add lots of coriander.

Either way.

Make Monday night a good one, open a cold beer and enjoy with Squid Games or Ted Lasoo or whatever you’re streaming!

Ingredients

1 small yellow onion, diced
1 tbsp extra virgin olive oil
2 cloves garlic, finely minced
2 c chicken stock
3 long green chillies, finely diced
1 12 tsp cumin
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
Salt and freshly ground pepper to taste
250gm light cream cheese
1 1/4 c frozen or fresh corn
400gm can cannellini beans
2 1/2 cups shredded, poached chicken breast (or BBQ chicken)
1 tbsp fresh lime juice
2 tbsp chopped coriander plus more for serving
Tortilla chips, shredded tasty cheese, avocado for serving

Method

  1. Heat olive oil in a large pot over a medium heat. Add the onion and sautéed until coloured. Add garlic and sauté 30 seconds longer.
  2. Add the chicken stock, green chillies, cumin, paprika, oregano, coriander, cayenne and season to taste. Bring to the boil, reduce the heat and simmer for 15 minutes.
  3. Drain and rinse the cannellini beans and measure 1 cup, setting the balance aside. Transfer the 1 cup of beans to a food processor along with 1/4 cup of the stock from the soup and purée until nearly smooth.
  4. Add the cream cheese, corn, whole beans and puréed beans to the soup, stir and simmer for another 10 minutes, ensuring the cream cheese dissolves.
  5. Stir in the chicken, fresh lime juice and coriander. Warm through and serve with the accompaniments.

Lamb Rump with Almond, Sour Currant and Cauliflower Rice

Serves: 4

After my birthday in June this year, we both agreed that after months and months of fine food and wine – at home and out – the time had come to reverse course.

There were a few strategies that worked.

One of them – calorie counting – was great. It helped eliminate snacking, put an end to my morning cappuccinos and made me make informed (and smarter) decisions about how much olive oil I should be drizzling on salads

(I.E. none at all.)

Another was the world of 300 calorie meals where I learnt of zoodles (zucchini noodles), squash pasta (substituting pasta for pumpkin), cauliflower pizza bases (amazing) and cooking with plenty of prawn and turkey.

Cauliflower rice is something I have previously written about as a genius alternative to rice and during our few months of lean cooking, I really dialled up Cauliflower rice and what we did with it. (After it is cooked, try toasting it in a wok: amazing.)

This dish cooked by Nat last night is excellent on quite a few levels.

Firstly, it is just plain delicious. It’s really tasty, it’s light, it’s aromatic.

Secondly, it’s healthy.

Thanks to the wonderful cauliflower rice.

I’ve learnt a long time ago that healthy eating didn’t mean compromising on flavour. More recently, I learnt that healthy eating didn’t mean smaller portions and being hungry.

Save your carbs and calories for the weekend and give this cracker a go.

Ingredients

1 tbsp garam masala
2 garlic cloves, finely grated
2 tbsp vegetable oil
4 lamb rumps (about 200gm): we used lamb backstrap
1/3 cup rice wine vinegar
Plain yoghurt and vinegar to serve

Cauliflower Rice

600gm cauliflower, coarsely chopped
1 tbsp vegetable oil
1 eschallot, finely chopped
1cm piece ginger, finely grated
1 garlic clove, finely chopped
1 sprig fresh curry leaves
1 tsp ground turmeric
3 tsp nigella (cumin) seeds
1/3 cup currants
1/2 cup roasted almonds
1 cup coriander, coarsely chopped

Method

  1. Preheat the oven to 200c. Combine the garam masala, garlic and half the oil in a large bowl, season to taste, add lamb and massage to coat well. Heat the remaining oil up a large frying pan over a high heat, add the lamb and fry until well browned all over. Transfer the lamb to a baking tray and roast for around 10 – 12 minutes for medium-rare. Cover loosely with foil, rest for 10 minutes and then slice.
  2. For the cauliflower rice, bring vinegar to the boil, add the currants and remove from the heat.
  3. Process the cauliflower in a food processor until finely chopped. Heat oil in a large frying pan over a high heat, add the eschallot, ginger, garlic and curry leaves and sauté for 2 – 3 minutes until tender. Add the turmeric and nigella seeds, stir until fragrant and then add the cauliflower and stir until tender: 2 – 3 minutes.
  4. Strain the currants, add to the pan along with the roasted almonds and coriander and season to taste.
  5. Top cauliflower rice with lamb, scatter with coriander and serve with yoghurt.

Avocado Chicken Salad

Serves: 4

There was debate about whether this recipe should be typed up.

Not because it isn’t great or super healthy, though because it is just a bit too simple. It’s almost not a recipe.

(Plus Natalie had never had bacon and coriander and wasn’t sure if they went together, not withstanding that they obviously do because the whole salad tastes amazing.)

Anyway, it was the boys – Oliver and Tom – that pushed me to type this up. They loved the salad and wanted it somewhere so they could make it for their kids one day.

Make it fun like we did and put the ingredients in separate bowls: let people make their own unique salad, toss with the lime juice and olive oil and enjoy.

How good is healthy!

Ingredients

2 chicken breasts, grilled and shredded
2 ripe avocados, pitted and diced
1/2 cup corn, grilled and hulled
1/4 cup red onion, minced
4 rasher of bacon, chopped and fried
2 tbsp coriander leaves
2 tbsp lime juice
2 tbsp olive oil
Salt and pepper to taste

Method

  1. In a large bowl, add the shredded chicken, avocado, onion, corn, bacon and coriander.
  2. Drizzle with the lime juice, olive oil, season with salt and pepper and toss gently to combine.

(Tomato, cucumber and black beans would also compliment this salad.)