Lorraine made these two salads, both with Middle Eastern flavours, from recipes by the flavour master himself, Yotam Ottolenghi. Worthy additions to any meal. The first is adapted from his tomato and pomegranate salad. Thinly slice Ā½ a small red onion. Add 2 teaspoons of zaāatar and 1Ā½ tablespoons of good quality olive oil and set aside. Halve…… Continue reading tomato salad + cauliflower salad
pickled turnips
These are the ubiquitous pickles of the Middle East. You may have had them with falafel or in a kebab. They are a vinegary, garlicky, slightly spicy and the perfect foil for so many foods. I served mine recently for an Iranian style meal with my homemade marinated feta, flat bread, and platters of herbs,…… Continue reading pickled turnips
chicken shawarma
Deborah made this delicious marinated chicken which we cooked over hot coals and served with flat bread and salads. What a feast! The chicken marinade and accompanying sauces come from another fabulous Yotam Ottolenghi recipe. Use 8 boneless chicken thighs with the skin on – pat them dry with paper towels. Make the marinade in…… Continue reading chicken shawarma
makrut marmalade
Makrut (kaffir) limes and their leaves are an essential ingredient in Thai kitchens. The rind of these small gnarled limes are used to brighten curry pastes and the leaves add a wonderful fragrance to many dishes, including salads. The juice, which is very sour and bitter, is not used in cooking as much. My makrut…… Continue reading makrut marmalade
corn fritters + cucumber peanut saladĀ
These Thai corn fritters are easy to make and absolutely delectable. Adapted from Marion’s Kitchen. For this recipe use 400g (14 oz) of fresh or frozen corn kernels – I used a mixture. Take 1 cup of the corn kernels and blitz them in a food processor to a fine consistency. Mix them back in…… Continue reading corn fritters + cucumber peanut saladĀ
salsa verde
Salsa verde (green sauce) covers a wide variety of uncooked sauces made from chopped herbs. The Italian version is made with parsley and anchovies, the Spanish version with coriander (cilantro), the French version adds chervil, a German version involves seven herbs and then there’s British mint sauce and Argentinian Chimichurri. This is a vegetarian version to make with leftover soft herbs. It doesn’t really…… Continue reading salsa verde
lion’s head meatballs
Lion’s head meatballs (Shizi Tou ē åé ) originated in Yangzhou and Zhenjiang but travelled to Shanghai with migrants in the 19th and early 20th centuries and is now considered a classic of Shanghai cuisine. These meatballs are thought to have acquired their name due to a similarity in appearance to the head of Chinese garden lions.…… Continue reading lion’s head meatballs
Oloroso cake
Oloroso (Spanish for sweet-smelling) is a style of sherry. This sherry is fortified early which suppresses the flor yeast and exposes the wine to air through the wooden casks it matures in. As it ages (some are aged for decades) the alcohol level rises and the sherry becomes dark and nutty in flavour. This is…… Continue reading Oloroso cake
tortilla de patatas
This is the ubiquitous Spanish dish, tortilla EspaƱol, made from potatoes and eggs. Some purists leave it at that but others, including Thomas who followed this Serious Eats recipe, add onions. This dish is so versatile – it can be served hot or cold, as a snack with drinks, for breakfast, lunch or dinner. In…… Continue reading tortilla de patatas
bread with tomato
Pan con tomate is a Spanish tapa, or small portion of food, usually served at bars. Don’t be fooled by the simplicity of this recipe – it’s a flavour bomb! Thomas made these delicious morsels following this recipe from Serious Eats. Make sure you choose the best ingredients for the best result. Cut ripe, sweet…… Continue reading bread with tomato
michelle picker cooks 