This is an easy side dish that you can easily adapt.
No quinoa & freekeh? Use rice or bulgar. You can use any grains as long as they have the same cooking time.
No turmeric? Use saffron.
No beans? Use any vegetables. This recipe even works with frozen veggie mixes, making it a true store cupboard meal.
The garlic yogurt is non replaceable. Don’t skip it.
- 2 onions, thinly sliced
- A spoonful of butter
- 200g mix of quinoa & freekeh (or just rice)
- Large handful of dill (separate the stocks and fronds)
- 500ml vegetable stock
- A large pinch of turmeric
- Green beans, washed and chopped (or a mix of frozen peas and beans)
- 100g Greek yogurt
- 1 Spoonful of milk
- ½ Garlic clove, crushed
- Fry the onions in the butter until golden. Add the rice, green beans, and dill stalks and stir until everything is coated.
- Pour in the stock, bring to the boil, then cover and simmer for 12 mins.
- While it’s cooking, mix the yogurt, milk and garlic together with a pinch of salt. Spoon yogurt on top of the rice, then sprinkle with remaining dill.
- Add the dill fronds and cook 3-5 mins more until the liquid has been absorbed into the rice.
I’m not one for fruit in main courses… in fact normally I would never do such a thing.
But I found some really gorgeous yellow heritage tomatoes, and I felt inspired to get outside of my comfort zone.
We ate this as a main course, but to be fair it is more appropriate for an appetizer. It could look particularly cute in some fancy glasses.
- 4 medium ripe yellow peaches
- 2 large yellow heirloom tomatoes (some red and orange and even green are ok!)
- Fleur de sel
- 8-10 fresh basil leaves
- The juice of 1 large lime
- The zest of ½ a lime
- ¼ cup/28g pistachios , shelled
- 1 ½ Tablespoon/22ml extra virgin olive oil
- Peel the peaches using a sharp paring knife (the skins should come off fairly easily if ripe) and blanche the tomatoes by briefly blanching in boiling water in order to skin them.
- Combine the peeled peaches and tomatoes with a pinch of salt and 5 large basil leaves in a blender along with the lime juice and zest. Blend on high until smooth. T
- aste and season with additional salt if needed. Refrigerate until well chilled (at least 2 hours).
- While it’s chilling, make the pistachio basil pistou by pulsing together the shelled pistachios and four or five basil leaves with a pinch of salt with a hand blender. Add the olive oil and pulse until just combined.
- Serve soup topped with the pistachio basil pistou.
Disclaimer: Despite what the rest of the world says, including Mark Bittman who claims even a 6 year old could make this bread… It took me several tries to get this right.
I’m not ashamed to admit that I was not able to execute this ‘fool-proof’ recipe.
I can however tell you that once you DO get it right, it is so rewarding to make your own bread. I feel like this may be the dawn of a new era.
- 3 cups all-purpose or bread flour, more for dusting
- ¼ teaspoon instant yeast
- 1 ¼ teaspoons salt
- Cornmeal or wheat bran as needed
- In a large bowl combine flour, yeast and salt. Add 1 1/2 cups water, and stir just until blended; the dough will be shaggy and sticky. Cover bowl with plastic wrap and let it rest 12-18 hours, at warm room temperature.
- Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but it's fine.
- Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Let me begin by saying if I could eat one thing, and one thing only for the rest of my life, I wouldn’t hesitate for an instant before picking Kimchi Jiggae.
Let’s start with Kimchi- it’s cabbage mixed with some other fruits and vegetables (spring onion, pear) that is then fermented with lots of spicy goodness. It is without a doubt one of the healthiest foods you can consume (I dare you to find something it DOESN’T remedy here). This is the case for many fermented foods. If you feel like reading up, I highly recommend the book Wild Fermentation.
Next over to the ‘Jiggae’: Kimchi Jiggae is essentially a spicy soup made from Kimchi, pork, spring onions, and tofu. There is no limit to the amount I can consume.
Lately I’ve discovered Maangchi, a charming Korean blogger and chef who the New York Times refers to as ‘the Korean cousin of Julia Child’. It ain’t for nothing. She is fantastic. If you’ve got some time, watch her videos.
- 1 pound kimchi, cut into bite size pieces + whatever brine you have
- 1 Onion, sliced thinly
- 2 Spring onions sliced diagnonally
- ½ pound pork shoulder (or pork belly)
- ½ large package of tofu, sliced into ½ inch thick bite size pieces
- 1 teaspoon salt
- 2 teaspoons gochugaru (Korean hot pepper flakes)
- 1 tablespoon gochujang (hot pepper paste)
- 1 teaspoon sesame oil
- 2 cups of chicken or beef stock
- Combine the kimchi and brine, the pork, onion, the spring onion in a shallow pot.
- Add salt, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the stock
- Cover and cook for 10 minutes over medium high heat.
- Open and stir, and lay the tofu in slices over the top.
- Cover and cook another 10 to 15 minutes over medium heat.
- Chop 1 green onion and put it on the top of the stew as a garnish. Remove from the heat and serve right away with rice.
This was my first time slow-roasting. It makes a beautifully tender, evenly cooked, very moist piece of fish. I almost think it is actually better at room temperature or even cold. It would be the perfect way to prepare fish if you have quite a few people coming over and you’re looking for an easy hit.
The marriage between salmon and dill is a natural and happy one
Try this with another kind of fish if you like! Anything relatively thick.
- A glug of extra-virgin olive oil
- 2 thick salmon fillets
- A few fresh thyme sprigs
- Kosher salt
- Chopped fresh dill, 1 garlic clove pressed, and Greek yogurt to finish
- Preheat the oven to 275f/135c. Pour a small bit of olive oil into the pan, and place the fish in, skin side down.
- Rub the top with a bit more olive oil. Sprinkle lightly with salt. Tuck some thyme underneath the fish, and the rest above.
- Roast for 15-35 minutes, until a two-pronged kitchen fork inserted in the thickest part of the fish meets with no resistance, the flesh separates easily from the skin, and is just beginning to flake when you poke into it. Don't worry if the top of the fish looks kind of raw on the outside; this is due to the low roasting temperature. It will be cooked inside.
- Remove the thyme and sprinkle with fresh dill or chives.
- Serve with Greek yogurt mixed with dill and garlic (1 clove, pressed).