There is snow on the hills today and definitely our first taste of winter to come. My cherry tomatoes though, are oblivious to this, and are still giving the last of their summer bounty. Ripening on withered vines, even the black tomatoes that I had given up on, are producing delicious fruits. Most of my friends, with orderly lives have long since discarded their withered vines but – perseverance, gluttony and a blind eye to their unsightly appearance, has paid off for me and I will enjoy all they have to offer. I have looked at this salad on one of my favourite food sites – Food 52 – for a long time, and finally made it this week. I loved it and I am making my slightly amended version again now to share with you. The dressing for this salad looks to have a lot of ingredients, but work with what you have. I didn’t have any horseradish – sadly – because I do think this would be an amazing addition. I also think you could double the balsamic vinegar if you don’t have sherry vinegar. The hot sauce and the Worcestershire Sauce though are must haves for authenticity in your your Bloody Mary dressing. It is not important to use the most tender cut of beef as you will be cooking it rare to medium rare!!!!! and slicing it thinly, making sure you trim any sinew or fat as you cut it. These cuts have a […]
Autumn
Pumpkin, Plum and Walnut Salad
Autumn is here with its mad weather swings and the end of season produce bounty. Amid cyclone warnings and Easter holiday breaks suddenly summer – such as it was – is definitely behind us. I always mourn the end of summer, and then as the realities of autumn arrive with all its beauty, seasonal produce and shorter days, I remember again that there is so much to autumn that I do enjoy. The lawns and the garden are definitely slowing down ready for a final mow and tidy up before winter, mushrooms are popping up for foraging, there is a glut of fruit and vegetables and the kind of weather that makes it okay to hunker down in the kitchen, entertain family and friends, or find a cosy place and relax with that book I have been wanting to read. Here is a great crossover salad born of a glut of herbs, end of season omega plums and the first of the winter pumpkins. Fresh walnuts are starting to fall, but I made this with the final handful of last seasons walnuts. Although all the ingredients are heros here I have to pay homage to the French walnut mustard which is one of my top ten ingredient picks at the moment “Edmond Fallot Moutarde Aux Noir”, (available at Raeward Fresh in Queenstown). So delicious, you may find yourself wanting to eat it off the spoon, I know I do this too often, but really it is that good! It […]