For this delectable meal I delved into PLEASE TO THE TABLE – THE RUSSIAN COOKBOOK by Anya von Bremzen and John Welchman. In Georgia this beef stew is cooked with sour plums but tamarind concentrate (available in Asian stores) makes a good substitute. I used beef shin on the bone for this stew but any stewing beef…… Continue reading piquant beef stew + pilaf + zucchini with yoghurt
Category: vegetable sides
zucchini
These two recipes elevate the humble zucchini to a new level. The first is a Turkish recipe. Slice 900g (2 lbs) of zucchinis into 1cm (½”) rounds. Place in a colander, sprinkle with salt and set aside. Meanwhile brown 1 thinly sliced large onion in some vegetable oil. Grease an oven dish and place half…… Continue reading zucchini
the whole radish
There’s no better way to enjoy radishes plucked fresh from the garden than on buttered white bread with a sprinkling of salt. For the full nose-to-tail experience try this salad of wilted radish greens. Wash and dry the radish greens and place them in a salad bowl with 2 chopped spring onions and some freshly ground…… Continue reading the whole radish
cavolo nero chips
Cavolo nero or Tuscan kale has come back into fashion of late. These delicious chips are a great way to eat your greens. Serve them as a side dish with pasta or risotto and watch them disappear. Preheat your oven to 150℃ (300℉). Wash a bunch of cavolo nero and dry it thoroughly. Remove and…… Continue reading cavolo nero chips
braised fennel with peas
This makes an excellent accompaniment for fish and seafood or can be served as an antipasto dish. Trim and cut your fennel bulbs into even sized wedges. Put them into a wide saucepan and drizzle with a generous amount of olive oil. Add the juice and finely grated rind of ½ a lemon and season with…… Continue reading braised fennel with peas
roasted vegetables
The easiest and most delicious way to cook vegetables can also look so wonderful. Kipfler potatoes, whole button mushrooms and beetroots with olive oil, garlic, rosemary, salt and pepper. Roasted tomatoes with olive oil, garlic and seasoning. Whole roasted brussels sprouts with olive oil and generous amounts of salt. Roasted potato, zucchini and cherry tomatoes…… Continue reading roasted vegetables
grilled pork + coconut vegetables
These dishes, Vietnamese in style, both feature lemongrass. Marinated in a mixture of fresh lemongrass, fresh kaffir lime leaf and Vietnamese chilli paste these pork chops were cooked quickly under a hot grill and garnished with coriander. The vegetables are a sweet and mild contrast to the spicy pork chops. Fry diced shallots with finely diced…… Continue reading grilled pork + coconut vegetables
eggplant and pepper salad
Eat this Italian style salad as a side dish with pasta or just have it for lunch with some bread and cheese. Cut 2 eggplants (aubergines) into wedges and sprinkle with salt. Allow them to sweat for 30 minutes (to remove any bitterness) and then rinse and pat dry. Heat some olive oil in a…… Continue reading eggplant and pepper salad
lamb racks with almond and za’atar crust + cauliflower tarator
These lamb racks are moist and tender with a delicious Middle Eastern flavour. Rub the lamb racks with some Greek style yoghurt and allow to marinate for at least one hour. Before cooking preheat the oven to 200C (400F). Mix ½ a cup of almond meal with 2 tablespoons of za’atar (store bought or home made)…… Continue reading lamb racks with almond and za’atar crust + cauliflower tarator
green beans
Here are two ways to prepare green beans. This is a simple Spanish-style salad. First steam the beans for 6 minutes and then drain and rinse them briefly in cold water to stop them cooking any further. For the dressing combine 4 tablespoons of good olive oil, 2 tablespoons of red wine vinegar, 2 tablespoons…… Continue reading green beans
michelle picker cooks 