To
celebrate the Jubilee, I give you :
Coronation
Slaw
110g white cabbage, finely sliced – approximately
one third of a medium size cabbage
1 carrot – peeled and sliced with a
julienne peeler
1 spring onion – 15g finely sliced
salt and black pepper
30g ready to eat apricots, finely diced
30g sultanas soaked in mango and apple juice
50g mayo
50g sour cream
1 tsp mild curry powder
squirt of lime juice
1 tbsp mango chutney
If there's one thing that gets on my wick it the huge lumps of
woody cabbage you always find in shop bought coleslaw.
If you are of a similar mind and decide to try this recipe, I
promise you that attention to detail is worth the effort. Here's
what I mean :
First up slice a “cheek” of cabbage – a sharp paring knife
is the best piece of kit – smaller and more easy to control –
with care!
The recipe given will give you a box of slaw – measuring
approximately 11cms x 6.5cms x 5cms. One box lasted me a week, a
spoonful here and a spoonful there – you'd be surprised how well it
fits as a side to lots of main dishes and particularly as part of a
sandwich.
But first – an insignificant piece of kit you might think –
say hello to your new best friend - the julienne peeler - every
serious cook should have one!
Here's
another thing that gets on my wick – entirely related to shop
bought coleslaw – carrots either sliced so finely they are mush or
so chunky and uneven you have to make an unscheduled trip to the
dentist – without being ridiculous your slaw should be of a similar
size.
Carrots bleed if you grate them – not to mention pebble dashing
every nook and cranny in your kitchen – how is it possible that
grated carrot can jettison so far?
Ta
dah – enter the julienne peeler.
Here
it is, along with the uniformly sliced strips of carrot it produces :
A
neat piece of kit and inexpensive too.
The
result of all your hard work looks like this :
Of
course you could, if you prefer, dust off one of the gazillion
attachments that belongs to your food processor/mixer for which you
paid an exorbitant price and, if you can remember which bit goes
where, use the slicer cum grater. Oh and create a washing up
mountain to boot!
Next
- it's too fishy …
For
the following idea combine ingredients so that the fish doesn't
overpower – in particular seasonal new potatoes, delicious served
as part of a warm salad.
As
an added bonus the recipe can be made with sour cream or if you want
to be a little more health conscious use a low fat crème fraiche.
Warm
smoked mackerel salad
Serves
2
350g
new potatoes
1
tsp horseradish cream
juice
of 1 lemon
2
smoked mackerel fillets, skinned and
flaked
(200g approx)
black
pepper
100g
sour cream
bunch
of spring onions – approx
85g
when trimmed and finely sliced
handful
of flat leaf parsley, finely chopped
OR
use baby spinach
Cook
the potatoes in salted boiling water until tender. Whilst the
potatoes are cooking mix the sour cream, horseradish cream and lemon
juice in a large bowl. Season with black pepper.
Drain
the potatoes and cut in half lengthways – let them cool and then
tip into the sour cream mixture so that it covers the potatoes –
the mixture will loosen. Add the flaked smoked mackerel and the
spring onions and combine gently. Sprinkle with finely chopped flat
leaf parsley and serve whilst warm.
Ps. If there is any left, box it, fridge it and lunch it next
day! If you like cold leftovers so be it – if you don't then just
pop into the microwave (at home or the office) for a minute to warm
through and instant lunch!
I
think that's one or two boxes ticked!
Here's
a photo of one I made earlier.
Sides
for your “Salads”
Spanish
Spuds
800g potatoes, cut into cubes
1 tbsp olive oil
1 onion, chopped finely
1 garlic clove, chopped finely or
1 tsp garlic paste
1 medium red chilli, seeds removed
chopped finely
1 tsp smoked paprika
1 tsp ground cumin
Pot of soured cream to serve
Boil the potatoes for 5 minutes. Heat the oil in a large
frying pan and gently fry the onion until it colours. Add the garlic
and spices, fry for 2 minutes.
Drain the potatoes and tip into the mixture. Turn to a high
heat and shake the pan so that the potatoes are covered with the
onion/spice mixture. Cook for 10 minutes until tender. Serve with
soured cream.
This side would be a great addition to your sharing plates –
bags of flavour, particularly if you're serving a fish platter.
Different to the traditional tapas dish “patatas bravas” in
serving with the soured cream and not tomato sauce. In addition to
which the soured cream is served on the side of the side – if you
get my drift – some like it, some don't.
The recipe given is for a large quantity – it's difficult to say
how many servings – I would say eight to ten – you could halve
the quantities if you wish but I've learnt from experience that
whatever is leftover you'll absolutely, definitely and without doubt
use!
Side
for your “Salads”
Did
you think that chickpeas (aka garbanzo beans) were just used as an
ingredient in hummus – think again!
Cheeky
Chickpeas!
1 x 400g tin of chickpeas
2 tbsp olive oil
salt
Pre-heat your oven 210fan/230c/Gas 8
Drain the chickpeas and rinse. Lay the chickpeas on kitchen
roll and pat dry.
Place the chickpeas in a bowl and toss them in the oil. Season
with salt. ** Add optional spices.
Spread the chickpeas on a non-stick baking tray and bake for 30
minutes – shake gently after 15 minutes – check again after a
further 10 minutes – the chickpeas should be golden brown – note
to self, do not walk away! Ovens vary as do the size of the actual
chickpeas and you do not want them to burn and spoil.
Check out these photographs.
If you like spice you could mix together a pinch of chilli, sweet
paprika and garlic powders or any spice you like – sumac would work
well. Sprinkle the spices over the chickpeas and mix well at **
above.
You could use them as texture to top a salad – warm or cold –
or just munch away from the bowl – I warn you they are moreish!
On the cold front
...
… and the green
front
Fabulous
Fattoush Salad
Making
sure I cater for everyone's taste – try this on for size.
Fattoush
is another Lebanese salad, this time cold.
You'll
find different versions, all hit the spot, here's one of them :
Serves
4
200g
radishes, sliced thinly
half
a cucumber, diced
200g
cherry tomates, halved
2
shallots, finely diced
Romaine
lettuce, shredded into 1-2cm pieces
2tbsp
chopped mint
100g
Pomegranate Seeds
25g
walnuts or pistachios, toasted and chopped
half
green pepper, finely sliced
2
pitta breads
Dressing
2 cloves garlic paste
juice of half lemon
3 tsps sumac
150ml extra virgin olive oil
2 tbsp white wine vinegar
Mix the dressing and set aside.
With the exception of the pitta breads place all the remaining
ingredients in a large salad bowl and mix gently. Add the dressing
and toss the salad . Toast the pitta breads and then cut into small
strips, add to the salad bowl and mix again.
I
think pomegranate seeds look glorious in any dish, however not so
enjoyable to eat - if you feel the same way you can omit the
Pomegranate Seeds and use the Pomegranate Dressing in place of the
Dressing given above.
Pomegranate
Dressing
2
tbsp pomegranate molasses
juice
of two limes
2
tbsp sweet chilli sauce
Generous
pinch of nigella seeds
1-2
tsps sumac
Mix
all the ingredients together and drizzle!
If
you can't get hold of Romaine lettuce use Little Gem instead.
Happy
slicing and dicing!
Perfect
Pide
If
you are going to go to town with your sharing plates then it would be
rude not to include sides too.
Here's
my first bread suggestion - mentioned in Mmmm –
Mezze - Pide – I think
it's actually pronounced pee-day. I first made this whilst training
and it is truly scrumptious and well worth the effort.
You
can choose whether you use the salt, oil and sesame seeds as a
topping or roll in semolina and then sprinkle over it before baking.
Pide
one sachet of easy-blend yeast – 7g
pinch of salt
700g plain white flour
plus extra
1 egg
100ml olive oil
30g sesame seeds and coarse sea salt
for garnish or 2 tbsp semolina to roll
plus extra to sprinkle
Put the flour into a large bowl and make a well in the centre.
Pour in the yeast and the olive oil reserving a little to brush over
the bread prior to proving.
Mix until the dough forms into a firm ball, leaving the sides
of the bowl. Cover with a clean damp cloth and leave to rise in a
warm place until doubled in size.
Lightly oil two baking sheets.
Knock down the dough - divide into two, shape each into a round
ball and then roll each in 1 tbsp of semolina . Roll out into two
circles and place on the baking sheets. Brush with beaten egg,
sprinkle with sea salt, the reserved oil and sesame seeds.
Alternatively you can sprinkle with additional semolina. Leave to
prove for 30 minutes in a warm place.
Pre-heat your oven 210c/190fan/Gas 7.
Using your fingertips make dimples all over the surface – as
you see in focaccia.
Bake in a hot oven for 15-20 minutes until golden brown and
when the base is tapped the bread sounds hollow.
Sounds good to me!
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