Posts tagged coriander

Quinoa Salad

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Quinoa Salad

 

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I love grains and pulses like quinoa, bulgur wheat and lentils. I’ve always had an appreciation for good food and using interesting ingredients, solidified even more so after painfully watching 3 years-worth of university flatmates religiously eating and buying couscous, pasta and pesto for most meals. So, I thought I’d draw attention to other grains that can offer a little more interest than couscous. Don’t get me wrong, I know couscous is cheap and goes a long way…but its not particularly nutritious. Just by mixing grains like quinoa, bulgur wheat, rice or lentils with a few tasty additions like herbs and lemon with some protein packed nuts and some greasy cheese is a healthy and hearty lunch!

Serves about 2

  • About 120g quinoa/bulgur wheat or a mix (or as pack instructs)
  • Bunch basil leaves, chopped
  • Bunch of mint leaves, chopped
  • Bunch coriander, chopped
  • ½ red onion, diced finely
  • 1 large tomato, de-seeded and diced
  • Handful of pistachios
  • 1 lemon, juice
  • Olive oil
  • Halloumi
  1. Prepare you quinoa/bulgur wheat (or even couscous?) as instructed on your pack. Usually about 10 minutes in boiling water.
  2. While still a little warm, mix with the tomato, onion, lemon juice, a small drizzle of olive oil and mix well and season to taste
  3. Add the herbs and the pistachios and mix.
  4. If serving with halloumi, fry chunky slices in a splash of oil until golden and serve alongside.

Green Chicken Curry

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Green Chicken Curry

 

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Its been a busy few weeks and the pantry has been in shameful neglect and I miss it badly. No work on a Sunday so it cannot possibly steal me from my apron and wooden spoon. I love this dish and these flavours. I hate the fact that amongst my travels, I haven’t ventured anywhere where I have been able to master and learn the art and recipe for an authentic Thai green curry paste that would put the salty and sugary rubbish you can buy in a supermarket jar to shame. Therefore with a little research, my (hopefully) good instinct and palate and a huge bomb proof granite pestle and motar this can be appreciated as a good English alternative. Feel free to use different vegetables, more herbs and it is absolutely open to adding a splash of whatever you think it needs. This recipe worked for me (this time) but I find it changes everytime depending on the strength and type of coconut milk, chilli or even the chicken. In this recipe, its important to taste as you go along!

Serves 4

Paste

  • Large knob ginger, peeled and sliced roughly
  • 2 red chillis, deseeded
  • 2 kaffir lime leaves
  • 4 garlic cloves, peeled
  • 1 stick lemongrass
  • 4 spring onions, chopped
  • Bunch of coriander

Sauce

  • 400ml thick coconut milk
  • 200ml chicken stock
  • 1tsp fish sauce
  • 1tbsp soy sauce
  • 50g desiccated coconut
  • 200g sugar snap peas/green beans/mini baby corn
  • 8 chicken thighs, boned (optional)
  • 1 tsp sesame oil
  • Handful of basil, coriander,and 2 spring onions to garnish
  • 2 limes (1 for serving)
  • 6oz wild/brown rice
  • 4 cardamon pods
  • Popadoms to serve
  1. Preheat the oven to 190°C.
  2. Start with the paste. Using a pestle and mortar, firmly pound together the ginger and the chilli. Add the lime leaves and repeat.
  3. Add the garlic, the lemon grass and the spring onions and pound everything together firmly until you form a really mashed and blended paste. Add the coriander leaves and pound in. Reserve your paste to a bowl.
  4. Heat a heavy based pan or casserole dish with a splash of sunflower oil over a high heat. Season the chicken thighs and fry skin side down until a really crisp skin forms.
  5. Add the sesame oil and remove them from the heat. Remove from the pan and reserve to a plate
  6. Over a medium low heat now, add the curry paste and fry for a few minutes until fragrant. Add 2-3 tbsp of the coconut milk and mix. Add a splash more coconut milk and mix in before adding the rest. Add the fish sauce and soy sauce and stir together. Bring to the boil and add about 200ml of hot chicken stock to form a thickish sauce.
  7. Return the chicken to the pan, try to keep the skin above the liquid to retain the crispy skin but don’t panic if not it can be crisped up later.
  8. Cook for 25 minutes in the oven, uncovered. While cooking, cook your rice with the cardamon pods thrown in or a cinnamon stick if preferred.
  9. Once the chicken is cooked and tender, remove from the dish from the oven. Remove the chicken from the pan and, if the skin isn’t crisp, place on a baking tray under a hot grill and crisp it up while you deal with the sauce. Alternatively, remove to a warm place to rest.
  10. Place the sauce over a medium high heat on the hob and bring to a simmer. Add the sugar snaps (or vegetables being used) and the coconut and simmer for a few minutes. Add the juice from ½ lime and taste. Adjust the taste as needed, adding soy for seasoning.
  11. Return the chicken to the pan. Scatter with chopped basil, coriander and thin slices of spring onions. Squeeze over the juice from the other half of the lime and bring to the table to serve with the rice.

NOTE: This can be adapted in many ways. Try topping with toasted coconut for texture of chopped salted peanuts.

Keralan Cod (Pollichathu)

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Keralan Cod (Pollichathu)

 

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This dish is cooked in a Keralan style called ‘Pollichathu’ where the fish (usually a traditional Karimeen) is wrapped in a banana leaf and cooked in a tasty marinade to keep it moist and succulent. However, I used foil for mine and cooked it under the grill but a BBQ would be a great alternative! Serve with some homemade warm chapattis and some nice cooling lime infused yoghurt!

Serves 4

  • ½ tsp fresh ground black pepper
  • ¼ tsp turmeric
  • ½ lemon juice
  • 4 cod fillets/seabass fillets
  • 1 coconut, flesh grated OR 2 large generous handful of desiccated coconut
  • 8 spring onions
  • 2 garlic cloves
  • 5cm ginger root
  • 1 large green chilli
  • 1 large tbsp dried curry leaves (or a handful of fresh)
  • 1 tsp black mustard seeds
  • 1 dried red chilli, torn or 1 small tsp of dried chilli flakes
  • Small bunch of coriander

Chapattis

  • 280g wholemeal bread flour
  • 1 tsp salt
  • 200ml cold water
  1. Combine the black pepper, turmeric and lemon juice and marinade the fish for 1 hour in the fridge.
  2. Chop the spring onions, garlic ginger and green chilli and combine with the curry leaves.
  3. Heat a splash of oil in a frying pan and add the mustard seeds until they begin to crackle and then add the red chilli.
  4. Add the onion mixture and stir for a few minutes until beginning to brown but make sure it does not burn.
  5. Add the coconut and the coriander, saving a handful for garnish and season and set aside to cool slightly.
  6. Meanwhile, make the chapattis by placing flour and salt in a bowl and adding the water in a steady stream and mix with a wooden spoon. Knead briefly to obtain a sticky elastic dough and set aside in an oiled bowl to rest.
  7. Place the fish fillets in the middle of a piece of foil or a banana leaf and spoon over a ¼ of the coconut mixture. Wrap the foil up into a sealed parcel. Place on a hot BBQ or under a hot grill for about 8-10 minutes until cooked.
  8. While cooking, teach of golf ball sized pieces of chapattis dough and roll thinly. Either on the hot BBQ or in a hot dry frying pan, fry for a few minutes either side until charred and cooked. Wrap in a tea towel to keep warm and soft until ready to serve.
  9. Once the fish is cooked, serve along side the fish garnished with the reserved coriander and a spoonful of yoghurt seasoned with some lime zest and juice to taste for a nice cooling side.

Thai Crispy Salmon

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Thai Crispy Salmon

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This is a great way to serve salmon in the summer- wrapped in a crispy shield of filo pastry but juicy and pink inside. I’ve used a Thai style salsa inside but really it can take anything….chilli jam works well or even a spoonful of pesto. Served with some boiled Jersey Royals covered in a insulating blanket of melted butter; a scattering of diced sweet shallot; some feather like ribbons of chopped garden mint and a sprinkle of garlicky chives from the garden…summer!

Thai salmon (Serves 2, adapted from Delia Smith)

  • 1 tsp grated fresh ginger
  • Small handful of chopped coriander
  • 1-2 spring onions, chopped
  • 1 lime, zest and juice
  • 1 clove garlic, crushed
  • 2 salmon fillets
  • 2-4 sheets filo pastry
  • 25g butter, melted
  • 1 tbsp sesame seeds
  1. Preheat the oven to 190°C.
  2. Mix the ginger, coriander, spring onions, garlic and lime together in a bowl.
  3. Lay one or two sheets of filo pastry (depending on the size of your salmon. If they are large then 2 may be a better option) on the work top and brush with melted butter. Place one salmon fillet at one edge of the pastry and top with half the Thai mixture. Roll up like a present and tuck the ends underneath. Brush generously with melted butter and scatter with sesame seeds. Place on a baking tray and repeat with the other salmon fillet.
  4. Bake for 15- 20 minutes until the pastry is golden and crisp. Serve!

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Moroccan Lamb

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Moroccan Lamb

This is a knock out way to cook a leg of lamb. If you buy a good quality piece from a good butchers it will so tender and cut like butter every time. Served with some beautiful jeweled cous cous scattered with pomegranate seeds and toasted almonds, a fresh green avocado salad dressed with lemon and olive oil and some oiled and grilled pitta breads dusted in spicy sumac, it really is a fantastic exchange for a Sunday roast in the summer when the weather lets you down. However, preferably if the sun is out, this lamb is amazing on the BBQ where it gets that priceless charred outside!

Moroccan Lamb (Serves 8)

  • (2kg) Leg of lamb, boned and butterflied
  • 2 lemons, juice
  • 2 cloves garlic, crushed
  • Bunch of coriander, chopped
  • 1 red chilli, chopped
  • 4 tbsp olive oil
  • 2-3 tbsp Ras El Hanout
  1. Mix the marinade ingredients together in a large bowl adding Ras El Hanout to taste (the strength will depend on the brand you buy so add as much as you like). Massage the marinade into the butterflied lamb and then place into a large dish in the fridge overnight to tenderise.
  2. When ready to cook, preheat the oven to 180°C . Place the lamb in a baking tray or grill rack over a tray and cook for 45 minutes (medium) or 1 hour (well done). Leave to rest for at LEAST 20 minutes wrapped tightly in foil so that you can collect all the lovely juices and use them for pouring over the carved meat.
  3. Once rested, carve into thick slices and serve with the juices. I also made a minted oil as a nice dressing by blitzing a bunch of mint leaves with some olive oil and seasoning in a processor.

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Jeweled Bulgar Wheat Salad (Serves 4)

  • 120g bulgar wheat
  • 1 litre light vegetable stock
  • 1 pomegranate, seeds removed
  • 50g pistachios/flaked almonds
  • Bunch spring onions, chopped
  • 1 cucumber, diced
  • Small handful of chopped dried apricots
  • Large handful each of coriander, flat-leaf parsley, mint (and/or any other herbs you like)
  • 1 lime, zest and juice
  • 1 large or 2 small onions
  • 1 tsp ground cumin/ras el hanout
  • 1 tbsp olive oil
  1. Simmer the bulgar wheat in the stock for about 10 minutes or so to loose its crunch. Drain and set aside to cool.
  2. In a dry frying pan or warm oven, toast the pistachios or flaked almonds for a few minutes. If using pistachios, chop roughly keeping fairly coarse.
  3. Cut the onion into half moons and fry in a little oil over a medium heat until softened and golden brown coloured and beginning to crisp. Season with salt, stir in the ground cumin/ras el hanout and remove from the heat. Stir into the wheat along with the lime zest and juice and season.
  4. Add the diced cucumber, spring onions and chopped apricots to the cooled bulgar wheat along with the chopped herbs (make sure the herbs are added when wheat has cooled to prevent them turning black). Add the nuts and pomegranate seeds but save a handful to scatter over the top for garnish.

This recipe could also be done with couscous and using any herbs, nuts or dried fruits etc that complement your other dishes! Serve with some grilled pitta breads if you like (recipe here)

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Pulled Barbeque Pork with Spicy Slaw and Flatbread

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Pulled Barbeque Pork with Spicy Slaw and Flatbread

I never thought clearing out my university fridge and freezer before the end of term could be so delicious. With the ever amazing help of Jamie Oliver’s barbeque sauce (see here), this slow cooked pulled pork shoulder was a greasily delicious end to a tiring term and brought a stomachful of summer hope to a cold March that has well and truly outstayed its welcome. A crunchy homemade coleslaw is a great and simple side without the sickly addition of buckets of mayo you often find your ‘healthy’ cabbage swimming in in the supermarket. Wrapped protectively in a snug wholemeal flatbread…….if only my dissertation had been on food….

  • 500g pork shoulder
  • 1 quantity of marinade (recipe here)
  • 2 carrots
  • 1 parsnip
  • 3 small raw beetroot
  • 500g yoghurt
  • 1 lime
  • 5 spring onions, finely chopped
  • 1 heaped tsp of the following mix of ground spices (toast 1tsp of each fennel, cumin, coriander and fenugreek seed with 1 cinnamon stick, 3 cardamon pods and 1 star anise in a dry frying pan until hot, fragrant and beginning to pop, remove and grind in a pestle and mortar until fine).
  • Bunch mint, chopped
  • Bunch coriander, chopped
  • Punnet of cress
  • 250g wholemeal flour
  • 1 tbsp extra virgin olive oil
  • 1 tsp cumin seeds
  1. Begin with the pork. Cover the pork in the marinade in a large heavy based casserole dish and leave in the fridge overnight to infuse the flavours. The next day, preheat the oven to 170.
  2. Place a lid on the dish and slowly cook for 3 hours, basting in the sauce about 3 times.
  3. Meanwhile, make the coleslaw. This is easiest shredded in a food processor with the appropriate blade attachment or you can grate by hand.Grate the carrot, parsnip and beetroot into a large dish
  4. Add the chopped herbs.
  5. Combine the zest of the lime and the juice to the yoghurt with some seasoning and a tbsp of mayonnaise and the spice mix to make the dressing.
  6. Only before serving, dress the coleslaw in the dressing and scatter over the cress.
  7. For the flatbreads, mix the flour, cumin seeds, oil and 150ml warm water in a bowl and mix to form a ball of dough. Divide into about 6 pieces and roll thinly into discs. Before serving, fry each for a few minutes each side in a really hot  dry frying pan until beginning to char and puff up. Keep warm wrapped in a teatowel while you fry them all and finish the pork.
  8. After 3 hours, the pork should be nicely cooked and tender. Remove from the oven, spoon off the liquid fat that has melted from the pork and discard, leaving the remaining marinade.
  9. Leave to rest for about 20 minutes. Then, cut off any of the skin and fat and discard. Next shred using a couple of forks and mix int he remaining marinade left in the dish.
  10. Serve with the coleslaw and flatbreads and come extra yoghurt if you like!

For some light amusement, here is a picture of the first cut of pork from our first attempt at keeping pigs last year. Yes they were accidently overfed….yes that is 50% fat to 50% meat….and yes the butcher could not make sausages with those pigs because they were so obese. We have since refined our animal handling and will be dining on a model piece of pork this Easter, thankfully for our arteries (and theirs…RIP).

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Green Chutney

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This green chutney is undoubtedly packed full of herby flavour and is the PERFECT addition to the Indian marinated lamb (or chicken) we scoffed…

  • About 35g coriander, stalks included (or a big bunch)
  • 35g mint leaves
  • 1 garlic clove
  • 2.5cm ginger, grated or chopped
  • ½ small onion
  • 1 green chilli, seeds removed
  • 15-20 pistachio nuts
  • 2 tbsp lemon juice, grated zest of half a lemon
  • salt
  • 3 tbsp water
  • 1-2 tbsp yoghurt
  1. Place all the ingredients in the bowl of a food processor.

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  2. Process until thoroughly chopped. I added a couple of heaped tablespoon of natural yoghurt just to make it more ‘spoonable’ but feel free to add lots more if you’re after a more cooling chutney! Toasted coconut is also a nice addition!image

Mixed Seed Pesto

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One thing I love about being a student is the necessity to be resourceful with whatever food is to hand. With a need to budget, being economical with your weekly shop is an art, and I am forever searching for ways to make my food go further without EVER skimping on flavour or going hungry. So, today I knocked up a satisfying, tasty and fresh salad which my taste buds were certainly thankful for, after noting the anorexic looking shelves of my dying fridge. I seem to be using pumpkin seeds a lot at the moment in this Autumnal weather, so I decided to use a handful of mixed seeds to create a pesto dressing for the last of my sweet, ripe tomatoes and pessimistic salad leaves. Homemade pesto is always more wholesome and scrumptious than the jarred equivalent in the shops and this one certainly didn’t let me down……

  • 2 tbsp of mixed seeds (I used pumpkin, sesame and sunflower)
  • Small bunch of coriander and flat leaf parsley
  • Small handful of grated parmesan
  • 1 small garlic glove
  • ½ small lemon
  • Salt and pepper
  • Extra virgin olive oil
  1. Start by grinding the garlic to a paste with some coarse salt in a pestle and mortar.
  2. Toast the seeds in a dry frying pan until they release their flavour and begin to crackle.
  3. Add to the pestle and mortar and grind to a chunky paste with the garlic. You can grind it as much as you like. I like to keep the seeds a bit chunky to add a bit of texture
  4. Now add the herbs and parmesan and grind to a green paste.
  5. Add a splash of oil and a squeeze of lemon juice to make a thick pesto or to your desired consistency.
  6. Taste and adjust using salt and pepper and more lemon if you like.

I added a large tablespoon of my pesto to a mix of bitter cos lettuce, sweet tomatoes and some cress for a lovely salad. This would be delicious topped with some salty, fried halloumi cheese…..but, sadly my fridge didn’t deliver on that one.image

Dukka

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Dukka

I’ve never been to Egypt but this is how I imagine it tastes…….Dukka is a ground blend of spices and nuts and is eaten in Egypt as a pre-dinner nibble with bread and oil. The idea is to dip chunks of bread into some good quality peppery extra virgin olive oil then dunk greedily into the dry spice mix and gobble in one! However, I also add it to salads and roasted vegetables such as carrots and beets. It can also be used as a dry rub for lamb or to top fresh bread dough before baking.

I first saw this recipe in Hugh’s River Cottage Everyday book and immediately loved it! Hugh we love you but I have adapted the recipe and added some extra flavours of my own which I think go nicely. As we found out this sunny summer weekend, this nibble goes down a bit too well with a chilled glass of pinot and some jovial company….

  • A handful of hazelnuts OR a large handful of chopped roasted hazelnuts
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 tbsp fenugreek seeds
  • 1 tbsp sesame seeds
  • ½ tsp dried chilli flakes
  • ½ tsp sea salt
  • Small handful shredded mint leaves
  1. Toast the hazelnuts in a hot oven for 5 minutes. Remove from the oven and roll them in between a tea towel to remove the skins. Add to a pestle and mortar and crush coarsely or chop into small pieces
  2. Toast the seeds spices in a dry frying pan until fragrant and they just begin to crackle. Add the to the nuts in the pestle and mortar along with the chilli flakes and salt. Grind coarsely
  3. Shred some fresh mint and stir into the spices.
  4. Enjoy with oil and bread for dipping

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