Friday, August 10, 2012

Super Summer Salads


Super Summer Salads


Take Potatoes.....

Baby potatoes, sliced in half popped on a baking tray  Cook @ 190 for 20mins

Baby potatoes w Garlic, Rosemary, Seasalt, Sprinkle of olive oil
Baby potatoes & Sweet Potatoes, carmelized red onion, dash balsamic vinegar, seasalt,

 Baby potatoes on a baking tray with garlic, sprinkled with olive oil cooked then tossed when still hot with roast red peppers, black olives, fresh Basil pesto dressing, Serve while still warm

Warm New Potato Salad, steam the new potatoes and dress in honey mustard dressing when warm, can be eaten warm or cold.  The dressing soaks into the potatoes which gives a great flavour.


Take Pasta.....

Penne, Orzo pasta, cook according to instructions and combine with
Roast Red pepper, pinenuts & fresh basil
Chopped black olives, carmelized red onion, shaved parmesan cheese
Sunblushed tomatoes, goats cheese & red pepper pesto w fresh basil


Take Beetroot....
Cook your own beetroot or use the vac packed beetroot readily available for a superior taste, if you only have beetroot in a jar, rinse thoroughly before using in these salads

Cut beetroot into large cubes

Combine beetroot with soft goats cheese & sprinkle with pistachio nuts.
Combine beetroot with crème fraiche and top with toasted almonds
Beetroot, Radish & Roast Almond Salad

Take  Beans.....

If using fresh beans you need to soak and cook them before using in salads. For Canned beans drain and rinse them before using in salads and shake off excess water.

Chickpeas, roast red pepper, spring onions & coriander with a little chilli oil dressing
Kidney Beans, Chickpeas & Cannellini Beans, with finely chopped celery, cucumber and fresh red pepper tossed with a little olive oil with torn fresh basil



Take Salad Leaves.....

We have access to such a variety of salad leaves it takes minutes to make interesting green salads...

With  Baby leaves, Rocket, Baby Spinach, Fresh Basil, Flat Leaf Parsley etc....

Baby spinach, finely chopped courgette & radish, with sugarsnaps & a drizzle
of lemon zezted crème fraiche

Rocket, with shaved parmesan cheese,  a sprinkle of pinenuts & a drizzle of balsamic vinegar

Parisian Summer Salad, Rocket, French beans, shaved red onion, olives, & rustic croutons

Cut day old French bread into chunks drizzle with olive oil bake @ 180 for 10 ish mins – cool on a wire tray – use within 24 hours – keep stored when cool in a sealed container to keep the freshness.

Classic Caesar Salad, Cos Lettuce, Shaved Parmesan Cheese, Cooked fresh bacon, Caesar Dressing

Fruity  & Nutty, Mixed baby leaves, pumpkin seeds, chopped apricots, pine nuts, sesame seeds, drizzle of olive oli & balsamic


All you need to know about ...Lettuces and salad leaves

There are so many different varieties of lettuce and salad leaves available. When choosing lettuce to buy look for blemish free leaves or if you are buying leaves in bags check they have not been bruised in transit or look wilted in the bag & check they are well in date as they tend to not be so good on their last day.
Its also easy to grow you r own leaves, buy a variety of packets of seeds, simply sprinkle the seeds into pots with compost and pop out.....
Baby leaf spinach
Is a fantastic, as it has great keeping properties, it is tender yet thick with a pleasant yet fragile taste. It also doesn’t wilt like many other leaves so it holds its shape longer in salads. 

Suggestions:  It combines well with olive oil dressings. We serve it tossed in olive oil & balsamic and topped with warm goats cheese & toasted pinenuts.  Its fantastic tossed thorough penne pasta with some grilled red pepper.
Cos Lettuce
Cos lettuce is easily recognisable by its elongated leaves,  it has a firm, crispy texture and a subtle nutty flavour.  It keeps well in the salad drawer of the fridge
Suggestions:  It is the classic lettuce for Caesar Salad, but can also be used mixed with other leaves and sprinkled with some seeds.
Frisée
Frisee are curly feathery leaves that range in colour from yellow & white to Yellow & green.  They can be quite bitter so I wouldn’t suggest that you make a salad entirely of Frisee, however if you mix them with other leaves & they provide texture to a salad.
Iceberg lettuce
If your kids dont like salad try them on Iceberg this summer.  Its a fantastic versatile lettuce which is also great value as it will keep fresh for up to 5 days. Kids like the crunchy texture .
Suggestions:  Try it next time you are making the kids sandwiches with
chicken & cucumber ...

Lamb's lettuce
Are small spoon-shaped leaves, they have a subtle nutty flavour, and are lovely mixed with other leaves
Suggestions:  Use in mixed salads, try a honey mustard dressing

Butterhead lettuce
Our traditional lettuce is still growing strong and there are so many varieties. 
Suggestions: use as a salad garnish or with mixed leaves

Little gem
Is a small compact lettuce with crispy, round leaves.
Suggestions add crunch to a  Waldorf salad with celery, apple, walnuts and mayonnaise. Or simply use as a side salad with tomatoes & cucumber with a creamy dressing

Mizuna
Is similar in appearance to rocket, this Oriental leaf has a hot, mustardy flavour.
Suggestions: use in mixed salads  and stir-fries.

Radicchio
Is easily identifiable by it distinctive pinky, red leaves.  Radicchio adds a splash of colour to any bowl of salad.  It has a slightly  chewy texture similar to cabbage leaves.
Suggestions:   use to mix into  salads and as a garnish for a variety of savoury dishes.

Rocket
Is  strong, peppery leaf with jagged-edged indented leaves which has a delicious peppery taste.  It can have quite a strong flavour so a little goes a long way.
Suggestions   It works really well with Mediterranean ingredients such as Parmesan cheese and pine nuts.  Also delicious in  salads or hot pasta, serve with goat's cheese or use sim
ply by its own delicious self!!

All you need for best dressed Salads ….

Balsamic Garlic Dressing

2 tbls of good Balsamic Dressing
1 tbls of lemon juice
1 clove of garlic crushed
¾ cup of ex virgin olive oil

Combine all of the ingredients together in a screw top jar and shake vigorously

Dijony Salad Dressing

3 tbls of extra virgin olive oil
2 tsp Dijon mustard
2 large tbls of lemon juice
2 cloves of garlic crushed
Seasalt & Pepper

Combine all of the ingredients together in a screw top jar and shake vigorously


Yummy Honey Mustard Dressing

350ml ex virgin olive oil                                                    130ml of white wine vinegar                       
1 clove of garlic finely chopped
1 tbls wholegrain mustard                                                    1 heaped teasp of honey


Pop the white wine vinegar, mustard, honey, garlic into a small blender/or whisk, gradually add the oil in a thin stream continually whisking.


Vinaigrette dressing

1 tbs of balsamic vinegar                                                             1 tbls of sunflower oil
2 tbls of extra virgin olive oil                       2 tbls of chopped fresh tarragon or flat leaf parsley

Combine all of the ingredients together in a screw top jar and shake vigorously

Asiany Salad Dressing

3 tbls of sweet chilli sauce                                                      1 lime juiced and zested
1 tbls of rice wine vinegar                                                  2 tbls of chopped coriander

Combine all of the ingredients together in a screw top jar and shake vigorously.



Beetroot, Radish & Roast Almond Salad

4 Beets - sliced
6 Radishes – sliced
3 tbls of flaked almonds
2 tbls of crème fraiche
1 tbls of natural yoghurt
  
1.            Pop flaked almonds onto a baking tray and transfer to a preheated 170 oven for about 5 mins or until just beginning to turn  in colour
2.            Place the beets & radishes into a bowl
3.            Combine the crème fraiche & yoghurt until smooth
4.            Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.
5.            Transfer to a shallow bowl & decorate the top with the remaining almonds.

  
Red Cabbage, Sugarsnaps w Citrus Dressing
  
½ 1  of red cabbage
4 generous handfuls of sugar snap peas
1 large juicy orange
1 piece of ginger thumb size
  
1.            Remove the outer leaves from the red cabbage and using a potato peeler (or a steady hand and sharp knife) finely shred the cabbage..
2.            Slice the sugarsnaps down the centre removing any tough ends.
3.            Juice the orange
4.            Grate the ginger
5.            Combine the sugarsnaps, red cabbage and ginger in a mixing bowl
6.            Pour the orange over the salad and mix thoroughly
7.            Transfer to a serving bowl with a garnish of any green herb!!


Carmelized red onion & Sweet Potato Salad

 3 Sweet potatoes
8 baby potatoes
6 cloves of garlic
1 red onion
3 tbls of balsamic vinegar
1 tbls of sticky brown sugar
Sea Salt

1.            Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.
2.            Slice the red onion thinly removing tough ends etc.
3.            Pop into a bowl and 2 tbls of balsamic & the brown sugar over the onion, mix to combine then transfer onto  baking tray to a preheated oven 170 for about 5/6 mins… check to see if beginning to caramelise if not leave another few mins.  Remove when cooked and set aside
4.            Transfer to potatoes to a baking tray and add the garlic cloves unpeeled.
5.            Pour the olive oil over the potatoes & garlic ensuring they all have a coating .
6.            Pop into the oven for about 20 mins or until cooked
7.            Transfer to a mixing bowl and add the caramelised onions, balsamic & seasalt… using your hands toss gently until well combined…

Thursday, August 2, 2012

East Coast Moroccan


We are on East Coast radio (www.eastcoast.fm)  this morning talking about Moroccan Cuisine and also about travelling to Morocco on holidays with our very own Travel Doctor – Mark Supple..

Weve been chatting about holidays and the food we love to eat while in Morocco, so here’s a flavour of the dishes we’ve spoken about, and if you don’t get to travel when not add a bit of life and spice to some of your summer bbq’s or even later in Autumn try the lamb tagine recipe… they will all still be here on the blog!

Enjoy…


Harissa

Harissa is one of those condiments that is used extensively in Morocco.  Basically it is a fiery blend of red chillies, onions, garlic and spices that adds life to dishes.  Moroccans use it when preparing food to add spice and it also sits as a condiment in small bowls on the table at meal times. 

2 red peppers, roasted and skinned
1 red onion roughly chopped
2 fresh red chillies, chopped with seeds – or to your taste!
2 Garlic cloves crushed
½ teaspoon coriander seeds toasted
2 teaspoons caraway seeds
olive oil (extra virgin)
salt

Blend all the ingredients in a food processor, adding enough oil to make a thick paste.  This will keep in a clean jar topped with olive oil and covered for weeks in the fridge.

Harissa is also great to add to casseroles or tagines you simply add a spoon at the beginning and allow the flavours to develop.  You can also use it as a marinate on lamb or chicken leave to marinate for about 4 hours and then pop on the bbq or oven… its also great to have to have with some toasted pitta bread as a little nibble before dinner…

Chermoula
Coriander, Flat leaf parsley and mint are the traditional herbs used in Moroccan cooking and combined with spices, coriander, garlic and chillies they can be used to form the basis of chermoula.  Chermoula, can be a marinade or a sauce and probably was used in ancient times as a method of preserving the food for longer as no refrigeration was available.  There are many different varieties of chermoula and in Morocco each cook has their own way of preparing it and adding their own flavours.  . 

Basic Recipe

3 Garlic Cloves
2 teaspoons ground cumin
2 teaspoons paprika
Pinch of dried chilli flakes
Small bunch of coriander chopped
150ml olive oil

Juice of 1 lemon

Place all the ingredients in a food processor and slowly stir in the olive oil and juice of lemon to make a smooth or coarse paste, whichever your preference.


Prawn Kebabs with Chermoula & mixed leaf salad

20 Tiger Prawns
Lemon Wedges (garnish)
Chermoula recipe above.

Marinade the Prawns in the chermoula mixture for about half and hour.  Thread prawns onto skewers and grill for about 3 minutes on each side.

Chermoula is particulary good with all kinds of fish or chicken use as a marinade or a sauce..


Grilled harissa marinated lamb with couscous & Moroccan yoghurt sauce

1 leg of lamb butterflied
3 tablespoons of harissa

Rub the marinade all over the leg of lamb and leave to marinade for about 3 hours in the fridge.  Place on the bbq for about 30 to 40 minutes depending on the thickeness of the lamb and how pink you would like it.. 


Moroccan Couscous Salad

Serves 4 as a side dish
200g couscous
1 tbls of olive oil 
1 veggie stock cube
1 teasp of ground coriander
½ teasp of chilli
1 teasp of cumin
Sat & Pepper
Handful of flat-leaf parsley
Handful of coriander

Handful of fresh mint
200ml of boiling water
1.    Pop the couscous in a large bowl.
2.    Combine the water with stock cube, oil, cumin, chilli & ground coriander.
3.    Pour over enough hot water to just cover the couscous.  Cover over with a clean cloth, leave for 15 minutes, separating the grains from time to time with a fork..
4.    Chop the herbs, toss through the couscous until well combined with a little extra olive oil.


Moroccan Yoghurt Sauce

1 cup of natural youghurt
1 cut of finely chopped cucumber
¼ cup of freshly chopped mint
1 tablespoon of preserved lemons          
salt & freshly cracked black pepper

Combine all of the ingredients together & pop into a bowl for serving with the lamb & couscous..


Preserved Lemons

Unwaxed lemons x 10
1 cup of sea salt
1 cup of lemon juice
sterlized jar

Place 2 tbsp of salt in the bottom of a sterilized jar.  Slice the lemons in quarters, sprinkle salt all over the lemons.  Pack the lemons in the jar pushing them down so that the juice is extracted.  Add the lemon juice and fill with water.  Seal up the jar and let it sit at room temperature for a couple of days turning it upside down now and again.  Pop in the fridge after 1 week and leave for at least 3 weeks shaking them now and again..  

To use remove a lemon from the jar and rinse thouroughly in water to remove salt. Discard the seeds  and the pulp if you like (I ususally add the pulp to tagines)