Now that I’m home I’m inspired to try some Korean cooking. Ojingeo bokkeum is a perennial favorite among Koreans and can be found on most restaurant menus. Like most Korean food it is hearty and spicy. This recipe is adapted from kimchimom.com. In a large bowl mix together 1 tablespoon of minced garlic, 2 teaspoons of minced…… Continue reading spicy stir-fried squid + cabbage and bok choy with bean paste
Category: vegetable sides
zucchini, peppers and chèvre
Here’s an attractive and impressive way to bring a lovely combination of flavours together. Place 1 or 2 red peppers either directly over a gas flame or on a barbecue and cook until quite blackened and soft. Remove to an airtight container or plastic bag to cool. Meanwhile slice your zucchinis lengthways into very thin slices (preferably with a mandolin)…… Continue reading zucchini, peppers and chèvre
wood-roasted vegetables
I’m staying at Robert and Miranda’s farm in New Zealand where this magnificent pizza oven is a feature. After the obligatory pizza, we were inspired by the cookbook The Kiwi Pizza Oven by Alan Brown and decided to try cooking some vegetables. Whole roasted cauliflower, pre-boiled for 10 minutes then drizzled with oil and seasoned with salt and freshly ground black pepper. When…… Continue reading wood-roasted vegetables
cauliflower pilaf + fried root veg + spinach and yoghurt
This vegetarian meal is loosely based on a Jordanian Maqluba which normally includes meat, rice, and fried vegetables placed in a pot, which is then flipped upside down when served. The recipe is adapted from one by Henry Dimbleby and Jane Baxter which appeared in The Guardian. Preheat your oven to 200ºC (º400F). Heat 1 litre (34 fl oz)…… Continue reading cauliflower pilaf + fried root veg + spinach and yoghurt
porchetta + brussels sprouts
Here’s some traditional Italian fare. For the Porchetta you will need a skin-on pork shoulder. Score the skin and fat all over pork. Season the meat well with 1 tablespoon of salt or more, plenty of freshly ground black pepper, crushed dry chilli flakes, some grated lemon zest, plenty of diced garlic and some fresh (if possible)…… Continue reading porchetta + brussels sprouts
dan dan noodles + cold dressed eggplant
In Sichuan (Szechuan) dan dan noodles or dandanmian is any dish served with a spicy sauce containing preserved vegetables, mustard stems, chilli oil, Sichuan pepper and spring onions (scallions). This version, from Everything You Want To Know About Chinese Cooking by Pearl Kong, Tien Chi Chen & Rose Tseng, includes sesame paste, peanuts and dried shrimp and is served with a bowl of chicken…… Continue reading dan dan noodles + cold dressed eggplant
roasted turnip, potato and garlic salad
What to do with this enormous turnip fresh from the garden? And who doesn’t love potatoes? Adapted from another wonderful recipe by Yotam Ottolenghi here is a spicy and fragrant warm salad. My turnip weighed 900g (2 lbs) and I used 600g (1⅓ lbs) of potatoes. Preheat the oven to 200ºC (390ºF). Peel the turnips and potatoes and cut them…… Continue reading roasted turnip, potato and garlic salad
celery and tomatoes
Celery was a vegetable I used to avoid but it’s becoming a favourite, especially with tomatoes. An Asian stir-fry of celery, asparagus, onion and tomatoes. Finely dice 2-3 cloves of garlic and a similar amount of fresh ginger. Slice a few sticks of celery into diagonal slices, trim and slice a bunch of asparagus into shorter lengths and cut…… Continue reading celery and tomatoes
pumpkin wedges + grilled zucchini salad
Butternut pumpkin wedges served with sour cream and a zucchini hazelnut salad with blue cheese. Both of these vegetarian delights were inspired by and adapted from Yotam Ottolenghi recipes. Preheat your oven to 200ºC (390ºF). Peel and slice a small butternut pumpkin into thin wedges and lay them onto a baking sheet. Combine 50g (1¾ oz) of…… Continue reading pumpkin wedges + grilled zucchini salad
roasted jerusalem artichokes
Looking for something a little different to serve as a side dish? Mediterranean flavours make this a perfect accompaniment for barbecued, grilled and roasted meat or fish. Peel and chop 450g (1 lb) of jerusalem artichokes. Drop them into a bowl of acidulated water as you go to prevent them from turning black. You can also add some peeled and diced…… Continue reading roasted jerusalem artichokes
michelle picker cooks 