With only one pot and a few ingredients this tasty dish (from NYT Cooking recipe by Sarah DiGrigorio) is definitely a winner. Heat your oven to 205ºC (450ºF). In a pan or skillet that’s oven safe melt 2 tablespoons of unsalted butter with 1 tabelspoon of sesame oil over high heat. Wait until the butter…… Continue reading kimchi salmon + Korean cucumber salad
Category: salad
brown rice salad
This brown rice, pea and cucumber salad has a delicious lemony dressing and plenty of fresh mint. Good for you too! Cook 1½ cups of brown rice in a saucepan of boiling salted water until tender. Drain and rinse under cold running water then leave to drain while you prepare the other ingredients. In a…… Continue reading brown rice salad
green mango salad
Fifi made this delicious southern Vietnamese green mango salad. The recipe, from KOTO a culinary journey through Vietnam by Tracey Lister & Andreas Pohl, includes sliced beef but is also delicious without. In a bowl combine 2 shredded green mangoes, 100g (3 oz) of bean sprouts, 4 thinly sliced red Asian shallots, I thinly sliced…… Continue reading green mango salad
cinnamon roasted pumpkin
Lorraine made this simple but delicious pumpkin dish and served it as a first course salad. The recipe is from Where the Heart Is by Karen Martini. Preheat your oven to 200ºC (395•F). Cut ½ Japanese pumpkin into 8 slices (you can leave the skin on) and place in a large bowl with 100ml (3⅓ fl…… Continue reading cinnamon roasted pumpkin
ricotta with fennel, peas and mint
This lovely fresh starter or salad comes from Where the Heart Is by Karen Martini. Blanch ⅔ of a cup of frozen peas in lightly salted boiling water for 15-20 seconds. Drain, then drizzle with a little good quality olive oil and season with salt and freshly ground black pepper to taste. Cut I large fennel…… Continue reading ricotta with fennel, peas and mint
fig and burrata salad
Here’s an attractive and delicious salad of fresh figs with burrata cheese that’s suitable for any festive occasion. Adapted from this Gourmet Traveller recipe. Cut 12 fresh figs and 8 burrata into quarters lengthways and arrange them on a platter. For the sherry vinaigrette dressing combine 2½ tablespoons of Pedro Ximénez Sherry vinegar, 3 teaspoons…… Continue reading fig and burrata salad
spinach salad with dates and almonds
Another flavour bomb from the cookbook Jerusalem by the inimitable Yotam Ottolenghi. Simple but so tasty! In a bowl combine 100g of Medjoool dates pitted and quartered lengthwise, ½ a finely sliced red onion and 1 tablespoon of white wine vinegar. Season with a little salt, mix well and leave to marinate for 20 minutes.…… Continue reading spinach salad with dates and almonds
tofu salad
This Sichuan style salad is a delicious way to eat on a hot day. The dressing is fairly authentic although the carrots I added perhaps not as much. First soak some black fungus in boiling water to soften. Meanwhile make the dressing. Mince 6-8 cloves of garlic, a similar amount of fresh ginger and finely…… Continue reading tofu salad
spinach, gorgonzola, cranberry and walnut salad
This simple salad is a winner! Add pears for extra sweetness. Place plenty of baby spinach leaves in a large salad bowl. Add chunks of gorgonzola, dried cranberries and whole toasted walnuts – be generous! Season the salad with salt and freshly ground black pepper. Drizzle with a good olive oil and a good balsamic…… Continue reading spinach, gorgonzola, cranberry and walnut salad
Balinese baked fish + asinan sayur
Try this delicious recipe, by Justine Scholfield, with barramundi or snapper. Preheat your oven to 180°C (350ºF). Heat ¼ of a cup of coconut oil in a large frypan over high heat. Add 6 finely chopped purple shallots, 6 finely chopped cloves of garlic, a finely chopped 5cm piece of ginger, 5 very finely sliced…… Continue reading Balinese baked fish + asinan sayur
michelle picker cooks 