Here’s a delicious way to serve those greens! First toast some pine nuts in a dry pan until just colouring slightly and fragrant. Set aside to cool on a plate. Heat a little olive oil over medium heat and fry some very finely diced bacon. When the bacon begins to render add finely diced onion…… Continue reading green vegetables with bacon, pine nuts and parmesan
Category: vegetable sides
salmon tofu balls + green bean goma-ae
This delicious Japanese dish, Sake tofu agedango, comes from a well-used favourite cookbook JAPANESE COOKING CLASS COOKBOOK by Consumer Guide. Best made with fresh salmon but canned salmon will work as well. First cook your salmon. Place 340g (12 oz) of salmon in 2 cups of cold water with ½ a teaspoon each of sake…… Continue reading salmon tofu balls + green bean goma-ae
pumpkin and sweet potato tagine
Enjoy warm Moroccan spices with sweet pumpkin (or squash) and sweet potato in this delectable tagine from the cookbook THE FOOD OF MOROCCO by Tess Mallos. Peel and cube 600g (1lb 5 oz) of butternut or any other firm pumpkin and 500g (1lb 2oz) of orange sweet potato. Melt 60g (2¼ oz) of butter in…… Continue reading pumpkin and sweet potato tagine
pea and dill pilaf
A simple but delicious pilaf. Serve it as a side dish or on it’s own with some yoghurt. Heat some vegetable oil and butter in a heavy pot and add 1½ cups of basmati rice, 1 heaped teaspoon of dried mint and salt to taste. Stir the rice until it’s coated with the oil and…… Continue reading pea and dill pilaf
roasted sweet potato spiral
Thanks again to recipetineats for this attractive and utterly delicious sweet potato side dish. Preheat your oven to 180°C (350°F) and spread olive oil on the bottom and sides of a round 26cm (11½”) oven proof dish. Wash and slice 1¼ kg (2½lbs) of evenly sized sweet potatoes very thinly, using a mandoline if you have…… Continue reading roasted sweet potato spiral
Korean eggplant
Here’s a delicious Korean eggplant side dish (Gaji-namul 가지나물) adapted from this Maangchi recipe. I used Italian eggplant instead of the usual Korean (Japanese) eggplants. Prepare a steamer with 2 cups of water and bring it to boil, Wash and trim your eggplants and cut them into bite-size pieces. Steam over high heat for 5 minutes…… Continue reading Korean eggplant
sticky sesame cauliflower
Sticky and spicy, these cauliflower bites make a perfect vegetarian starter or side. Preheat your oven to 220ºC (425ºF). In a large bowl combine ½ a cup of all-purpose flour, 2 tablespoons of cornflour (cornstarch), ½ a teaspoon of cayenne pepper, ½ a teaspoon of salt and 1 teaspoon of garlic powder. Whisk well while…… Continue reading sticky sesame cauliflower
Korean braised pumpkin + green cabbage kimchi
This Korean recipe from Julia Park is a simple and delicious dish of Japanese pumpkin (AKA Kabocha squash). Clean and slice the pumpkin into wedges about 2cm (¾”) thick. You can leave the skin on. Choose a large fry pan which has a lid and heat 1 tablespoon of olive oil over medium heat. Brown…… Continue reading Korean braised pumpkin + green cabbage kimchi
enoki and carrot pickle
Enoki mushrooms have a mild fruity flavour and a great crunchy texture. In Japan, pickles (otsukemono) are served with every meal and this sweet pickle (amazuzuke) is a delicious example. Remove the bottom part of a bunch of enoki mushrooms and gently break them apart. Peel and cut 1 or 2 carrots into batons of…… Continue reading enoki and carrot pickle
roasted beetroot with preserved lemon and yoghurt
Another wonderful recipe from Yotam Ottolenghi’s SIMPLE, made by Lorraine. This is equally good as part of a meze appetizer or as a side dish. Preheat your oven to 220°C (430ºF). Scrub clean 1 kg (a little more than 2 lbs) of beetroots and wrap them individually in tin foil. Place them on a baking…… Continue reading roasted beetroot with preserved lemon and yoghurt
michelle picker cooks 