Salad

Brunch, Canape, Condiments, Gluten Free, Lunch, Meal, quick meals, Salad, Savoury, Seafood, Snack, Spring, Summer, Vegetable, Winter

My Japanese Ponzu Sauce

Home made summer inspiration coming right up.  This cooling Japanese condiment while delicious at any time is particularly suited to hot summer days when you are wanting to do little more than some quick chopping and mixing to achieve dinner. I was initially motivated to make this having had a delicious Beef Tataki at a local restaurant.  Inspired, I decided to pair it with Ponzu Sauce and some of Eds venison fillets. This worked really well, but over the next few weeks it came into its own making big entertainment salads with venison Shitake mushrooms, Mushroom House-Crispy Oyster Mushroom Chips (worthy of a mention on there own for there utter deliciousness)…., simple salads for one – namely me – with a piece of salmon, tofu or beef over the top,   and more Tataki inspired  dishes. It turns out though that this amazing and complex sauce lasts well in the refrigerator – up to six months as long as no water is added and it it works over and beside a huge number of meals.  Use it – As a simple salad dressing with a Japanese twist. Make a great big family style salad Over raw or cooked fish such as salmon, tuna, oysters… Beef thinly sliced. Tofu. Potstickers or dumplings as a dipping sauce Shabu – shabu Noodles Poke bowl Buddha or grain bowl Steamed sautéed or charred vegetables Tempura. Crumbed fried or baked meats or vegetables… I am sure there are many other ways just waiting to be tried.  […]

Breakfast, Brunch, Canape, Condiments, Gluten Free, Lunch, Meal, Salad, Spring

Mimosa Sauce and Spring Asparagus

We are enjoying the beginning of the asparagus season here in my world – delicious, crisp, young spears to let us know that spring is really here.  I have been celebrating its arrival with an old world sauce that is new to my repetoire, but one that I am sure will become an old favourite. At the start of the season I like to savour my first bunches of asparagus, serving them simply, lightly steamed or blanched  with some good butter, salt and pepper and relishing the taste of each slightly salty buttery spear.  It is week two now and I am ready to add a little something more,  that said I am still looking for clean fresh flavours to enhance but not overwhelm the asparagus. Enter Mimosa sauce, a traditional accompaniment to asparagus that I had somehow missed.   Eggs and asparagus are a traditional combination always rich and delicious, and although I will never say no to hollandaise sauce, this delicious Mimosa sauce – which is almost an egg salsa – is somehow fresher and lighter for the start of spring.  With the red wine vinegar, capers and mustard this is a punchy sauce that offers lots of umami goodness. Mimosa Sauce is conveniently made up of  ingredients that are easy to come by, and often in our refrigerator anyway.  Parsley is one of the herbs that hopefully survive the winter somewhere in the garden, and although I haven’t done this I am sure you could sub the shallot […]

salmon gravlax and Te Amo pinot gris
Canape, Gluten Free, Lunch, Meal, Salad, Seafood

Salmon Gravlax and Te Amo Wines Pinot Gris

This weekend I shared a day with my friend Ruth from Te Amo wines, matching food with her beautiful Pinot Gris and Pinot Noir wines.  It was also Ruths birthday and I was lucky to also be able to share food and wine with her amazing friends and family. The story of Ruth and her wine is all about the special relationship with family, friends, food and wine, and all of this was embodied in the spirit of the day I spent with her.  See the bottle in the picture above and her story is there – the drawing by her amazing daughter, a speech bubble with the name Te Amo,  meaning I love you, and on the back of the bottle a brief description of the wine giving you a feeling for the wine but allowing you to draw your own conclusions For this special occasion, and to match her Pinot Gris, I prepared  Scandinavian Salmon Gravadlax. This is a simple preparation that can happen slowly in the refrigerator over a few days. There are many variations on this traditional recipe that are also amazing, but for me I am happy to keep with the original simple recipe – no added spirits or beetroot today.  Most times I will eat gravlax as a pre prandial, canape or tapa, but today I wanted to make a seasonal salad to share as part of a birthday lunch, hoping to embrace fresh spring flavours for the party.  I have served the Gravadlax […]

simple and sophisticated bean sallad
Salad, Sweet

Simple and Sophisticated Summer Green Bean Salad

Summers on its way and this simple salad is sophisticated enough to have with your Christmas turkey, a beautiful lemony roast Bostok organic chicken or your weekend barbecue leg of lamb.  Tarragon is one of my favourite herbs, it reminds me of amazing traditional French cooking and it matches fantastically with the beans, the hazelnuts and the blueberries in this salad. Tarragon is not often seen in todays cooking but it is a beautiful and under used summer herb and not difficult to grow. If you have left over tarragon from this salad or a glut of it in your garden pop it in a sterilised  jar or bottle with some white wine vinegar and you will have tarragon vinegar for your next salad.  Leave the tarragon in the bottle with the vinegar for several weeks and then strain it off for delicious tarragon vinegar that will keep in a cool dark place for at least a year.  There are definitely more sophisticated methods for making tarragon vinegar but this has worked for me. Tarragon works well with eggs, potatoes, seafood,  poultry, and is great in creamy or lemony sauces, think about delicious hollandaise or bernaise sauces or a butter, white wine, caper and tarragon pan reduction over fish  ….. My favourite salad at work recently used tarragon vinegar, brown rice and a mix finely sliced and grated different coloured beetroot that I marinated in tarragon vinegar and then olive oil mustard and lots of seeds chervil and chives.  So […]

miso mustard salad dressing
Condiments, Gluten Free, Lunch, Meal, Salad, Seafood, Vegetable

Miso Mustard Dressing and Black Bean Noodle Salad

Todays recipe forms the base for a simple weeknight meal for one, or a crowd, but can also be a delicious salad in its own right.  Miso meets mustard and comes together in this surprising and delicious dressing/sauce. Miso it seems is a very versatile ingredient which can be used in surprising and different ways apart from all the wonderful Japanese recipes we know and love.  With its strong umami flavour, its fermented gut health qualities and its very long shelf life, it is a great addition to the refrigerator.  Its longevity works really well for me – with my impulsive food buying nature, I like to know I don’t have to use it all now, and risk my family becoming thoroughly sick of one particular ingredient. No chance of that today though as I ended up making supper for one on this occasion as flight plans were unexpectedly rescheduled.  Luckily this is one of those meal plans that can easily fit around the needs of the moment for the masses or the few. I have been working on extending my repetoire for simple meal plans for weeknights. We have been making some amazing ready meals at work and I like the idea of extending this idea to some of my home meal prep.  I haven’t made this “one pan” – but still the dishes are not onerous with a blender or jar for the dressing, a pot for the noodles and vegetables and a pan or sheet tray for […]

pumpkin crostini
Autumn, Canape, Salad, Vegetable, Winter

Multi Tasking Pumpkin Crostini

Pumpkin season is upon us and even if the calendar says it is still autumn the snow on the hills and the snow makers working hard on Coronet Peak suggest otherwise.  I love pumpkin, and was lucky enough this year to have some – grow themselves – from my Bokashi compost in the vegetable garden. Those lush rambling pumpkin plants did a great job of making my neglected garden look as if something purposeful was happening, yielding several pumpkins and smothering a multitude of weeds. Today Ed is briefly home and so I am hoping these pumpkin crostini will be a welcome step up from his usual hurried travel fare. These are quick to put together taste delicious, and today they then doubled as a side vegetable/salad for the venison we had for dinner. Happy days! Fresh sage is one of those herbs that is easy to grow, and holds on through our sometimes harsh winter. Sadly it is also a herb which I struggle to get around to using.  It teams so well with pumpkin making it a great winter herb and is also great with pork.  This method of frying the leaves renders them absolutely delicious so don’t skip this step if you are lucky enough to have fresh sage available. I dithered today over whether to use blue vein cheese or the Chevre De Bellay goats cheese, I chose the the blue vein cheese this time as Ed does not enjoy goats cheese, and while the blue […]

asian chicken salad
Gluten Free, Lunch, Meal, Salad

Weeknight Asian Chicken Salad

This is a light and fresh salad, ideal for keeping things simple after a busy day.  A little chopping and not to much washing up, a little – but not totally – virtuous, this salad is satisfying and delicious. I have been making versions this salad for years and love the way these Asian flavours can be healthy, satisfying and a reliable crowd pleaser.  Who wants to cook food that no one wants to eat!  This is a salad that easily doubles or more for a crowd, or to have for leftovers for lunch or dinner the next day. These lively flavours lift a dull day and don’t leave you feeling weighed down or tired – limes, ginger lemon grass, chilli (a little or a lot), coriander (or not), vietnamese mint and or normal mint, kaffir lime leaves,  fish sauce and or soy sauce, some crunchy peanuts, cashews or prawn chips and lots of fresh crunchy greens and vegetables of choice.   I have made this salad many times and have mixed the ingredients as many times – don’t be afraid – no kaffir lime use lemon grass or neither, want to make it vegan use soy sauce or tamari not fish sauce…The main thing to keep doing is tasting and aiming for a balance of sour, salty and spicy (to your taste). If you love these flavours I highly recommend you buy yourself a little Kaffir Lime Tree, I have one in a pot that I bring inside every winter it is […]

tomato,pumpkin,basilandlentilsalad
Autumn, Brunch, Gluten Free, Lunch, Meal, Salad, Spring

End of Summer Tomato Pumpkin Basil and Lentil Salad

This delicious salad marks an end to the summer days in my world, but, it could just as easily be a welcome to spring salad for my friends in the Northern Hemisphere.  It makes the most of this transition period for vegetables in my garden, when the tomatoes and basil  are coming to an end, and the pumpkins are just coming into their prime season.  For those of you heading into spring, the opposite will be happening in the vegetable markets and gardens. The temperatures plummeted here this week, which left me looking urgently for the comfort of warmer, more substantial food, while still wanting to finish the last of my summer harvest.  This salad bought these needs together perfectly. With events not being quite as I anticipated, and with over ambitious ideas of how much three people really want to eat for lunch – I found myself home alone this week with a lot of left over salad!  Four dinners later, I can tell you that as well as being delicious this is a very versatile salad! Starting with enthusiasm – I mean who doesn’t like to think they haven’t already got a delicious dinner already made just waiting for the finishing touches – dinner number one was enjoyed with a piece of white fish, pan fried and placed on top of my lightly warmed salad.  Unfortunately in my enthusiasm to eat, photography was not the priority it should have been.  I can only say that it really did […]

summer harvest salad
Gluten Free, Lunch, Salad, Summer

Summer Harvest Salad

I love this time of the year when you get to share the bounty of the garden and produce is plentiful and affordable. The tomatoes and courgette in the photo came from my friend David, our Raeward Fresh Butchers garden, and although some of the tomatoes were lovingly squashed in his pocket they were gratefully accepted and tasted amazing in this salad. There always seems to be an over supply of courgettes at this time of the year, with an occasional missed courgette masquerading as a marrow on offer. This makes it an ideal time for experimenting with new recipes for you to enjoy them.  If you are lucky and have had a summer like the one we have just had, you may have your own abundance of tomatoes and basil in the garden.  My aim, as always, is to cook vegetables often while they are plentiful, enjoying them at their best flavour and nutritional value, then also – hopefully – I wont crave them so much when they go out of season. For this simple summer salad you can bring out that crazy spiralizer, vegetable peeler or mandoline.  Spirallized noodles, simply peeled, long strands of courgette, and if even that sounds a bit of mad – courgettes cut into rounds as thinly as you can, and then let the basil marinade do the work, coating them and making them delicious. SUMMER BOUNTY SALAD Enough for a large salad for four Salad Dressing Start by blending all the ingredients for […]

socca crepes
Breakfast, Brunch, Canape, Meal, Salad, Savoury, Snack

Simple Versatile Socca Pancake Mix

I have been listening to people and the media talking about food.  Two phrases that have caught my attention lately are to do with the idea of either – breakfast for dinner and or salad for breakfast.  I love these ideas and their seems to be something comforting about them that implies ease and simplicity.  Even better they can translate to either, family feasts or simple meals for one. To make this idea work today I have been cooking simple but delicious chickpea flour pancakes called Socca or Farinata, a traditional recipe idea originating from Nice and the neighbouring Italian coastline.  These incredibly versatile pancakes can form the base of an array of meals – breakfast, lunch, pre prandial or supper – they can be folded and used as a scoop on the side of your plate, rolled with your favourite mix of fillings traditional pancake/crepe style, cooked with fillings such as teaspoons of pesto and or mozzarella or feta, and basil in the batter before flipping (see the photos at the bottom of this page), or even poured and baked in the oven and used as a simple pizza style base, and if you have some left over, keep turning them in the pan until they dry and crisp, or bake them in the oven as you would for crostini and use like a cracker.  The batter can be used after sitting for half an hour, or, it will be even better for you after soaking overnight and using […]