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
Tag: cucumber
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
corn fritters + cucumber peanut salad
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 salad
peanuts in vinegar
Here’s a delicious snack which is served all over mainland China. It’s great with beer, as a side dish or as part of a banquet. There are many variations of this dish – some use peanuts with skins, others might include onions – you can find your own favourite. I made this one with shallots,…… Continue reading peanuts in vinegar
three sichuan salads
More cold dishes from The Food of Sichuan by Fuchsia Dunlop: “A Sichuan feast always begins with a teasing spread of cold dishes to arouse the senses and set the mood for the meal to come.” These three salads are all easy to make and delectable. Spicy steamed eggplant (aubergine) salad. For this salad, cut…… Continue reading three sichuan salads
cucumber and coconut salad
Here’s a simple and wonderfully refreshing salad to serve with any South-East Asian dish. First, and most importantly, buy a young coconut with very soft flesh. These can generally be bought already peeled and wrapped in plastic. Make 2 holes in the coconut and drain the water into a container. Break open the coconut and…… Continue reading cucumber and coconut salad
hunter’s stew
Bigos is a Polish dish I’ve known about for a long time. I was inspired to try this recipe, or a a slightly adapted version of it. In Poland, everyone has their own recipe but the main ingredients are always assorted meats, shredded white cabbage and sauerkraut. More delicious than I anticipated and even better…… Continue reading hunter’s stew
noodle salad with cucumber and poppy seeds
Another delightful salad from the cookbook Plenty by Yotam Ottolenghi. Tart apple, cooling cucumber, pickled onions and fresh herbs. What a great combination. In a small saucepan combine 60ml (2 fl oz) of cider vinegar, 30g (1 oz) of caster sugar and 60ml (2 fl oz) of water. Bring to a boil over high heat until the sugar has dissolved and…… Continue reading noodle salad with cucumber and poppy seeds
chrismukkah 2014
This year, in keeping with Chrismukkah, we celebrated Christmas day with a Jewish feast. The first course was chopped liver. This fantastic recipe comes from Yotam Ottolenghi’s Jerusalem. We ate it on rye bread while sipping champagne. Melt 70g (2½ oz) of duck or goose fat in a fry pan and fry 2 large sliced onions until dark brown.…… Continue reading chrismukkah 2014
sichuan chilli chicken + smashed cucumber salad + peanuts in vinegar
Sichuan (or Szechuan) pepper from northern China has a unique aroma and flavour with slight lemony overtones which creates a tingling numbness in the mouth that sets the stage for hot spices. This traditional chicken dish demonstrates Ma la (麻辣) literally “numbing and spicy”, a combination of Sichuan pepper and chilli which is common in Sichuan cooking. Cut 650g (1½ lbs) of chicken…… Continue reading sichuan chilli chicken + smashed cucumber salad + peanuts in vinegar
michelle picker cooks 