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Posts Tagged ‘Coriander’

Carrot Salad with Yoghurt & Cinnamon

A salad of long, thin baby carrots with a herby yoghurt dressing. This is a great side dish for a barbecue and the portions are huge! It’s served at room temperature so the carrots can be cooked and dressed earlier in the day and mixed with the yoghurt before serving.

Carrot Salad with Yoghurt & Cinnamon – serves 4 – 8

  • 1 kg long, thin baby carrots, scrubbed and stalks trimmed
  • 3 tbsp olive oil
  • 1½ tbsp cider vinegar
  • 1 tsp honey
  • 1 garlic clove, crushed
  • ¼ tsp ground cinnamon
  • 120g Greek-style yoghurt
  • 60g crème fraîche
  • 5g dill, roughly chopped
  • 10g coriander, roughly chopped

Steam the carrots for 8-12 minutes or until cooked through but retaining a bite.

Meanwhile, whisk the olive oil, vinegar, honey, garlic, cinnamon, ½ tsp salt and plenty of black pepper together in a large bowl. Add the carrots to the dressing as soon as they are cooked, then mix well and set aside to cool.

Mix the yoghurt and crème fraîche in a medium bowl with a ¼ tsp of salt. Add this to the carrots, along with the fresh herbs. Stir gently to mix roughly together, then serve.

(Original recipe from Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, Ebury Press, 2018.)

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Syrian Spiced Fish

This Syrian fish dish is bursting with delicious herbs and spices. We loved it! Really great with spinach & sumac and spicy potatoes. One of the best meals we’ve had in ages!

Wine Suggestion: Our choice tonight was the Rustenberg Five Soldiers Chardonnay which had power and complexity but also elegance and a beautiful, supple balance so it finished light and persistent. An excellent wine well worth seeking out and a great match for this dish.

Spiced Fish (Samaka Harra) – serves 2

  • 6 garlic cloves, chopped
  • 2 red chillies, finely chopped
  • ½ tsp ground cumin
  • 40g walnuts chopped
  • 2 tbsp olive oil, plus extra
  • 2 whole fish e.g. sea bream or snapper (we used bass)
  • a bunch of fresh coriander, roughly chopped, including stems
  • 1 lemon, plus ½ a lemon, sliced

Heat the oven to 180C/350F/Gas 4.

Mix the garlic, chillies, cumin, walnuts and 2 tbsp of olive oil, salt and pepper.

Stuff the fish with the mixture, keeping 2 tbsp aside for later, then add a handful of coriander, saving some to garnish.

Squeeze the lemon over both fish, then drizzle with olive oil and season with salt and pepper. Marinate in the fridge for a good half hour.

Put the fish into a large oven tray with the reserved stuffing sprinkled over the top and some lemon slices, then bake for 30 minutes.

(Original recipe from Syria: Recipes from Home by Itab Azzam and Dina Mousawi, Trapeze, 2017.)

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Spicy Syrian Potatoes

These spicy Syrian potatoes are really delicious and we’re going to be cooking them with lots of dishes. A great alternative to roast potatoes.

Spicy Syrian Potatoes (Batata Harra) – serves 4

  • 4 potatoes, peeled and cut into 1-2 cm cubes
  • olive oil, for roasting
  • 3 garlic cloves, finely chopped
  • 2 chillies, deseeded and finely chopped
  • a bunch of coriander, chopped
  • 1 tbsp Aleppo pepper

Heat the oven to 200C/400F/Gas 6.

Roast the potatoes with olive oil and salt for about 30 minutes or until nicely browned.

Meanwhile, quickly fry the garlic, chillies and half the coriander. When the potatoes are ready, mix the fried ingredients with the potatoes, ground Aleppo pepper and the rest of the coriander.

(Original recipe from Syria: Recipes from Home by Itab Azzam and Dina Mousawi, Trapeze, 2017.)

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Akhrote ka raita

We’re sad to say that we’ve finally used up the enormous stash of walnuts we couldn’t resist at a French market. When we got home we thought we’d never get through them. This dish was a fitting end for the last few handfuls and we need to plan another trip. Try this raita with Indian dishes as a refreshing change from the usual cucumber raita.

Yoghurt with walnuts & coriander (Akhrote ka raita) – serves 6

  • 600ml plain yoghurt
  • 2 tbsp finely chopped coriander
  • ½ a fresh hot green chilli, very finely chopped
  • 1 scallion, very finely sliced
  • 65g shelled walnuts, roughly broken into small pieces

Put the yoghurt into a bowl and beat lightly with a fork or whisk until smooth and creamy.

Add the rest of the ingredients plus a good grinding of black pepper and about ½ tsp of salt. Stir to mix.

(Original recipe from Madhur Jaffrey’s Indian Cooking, Barron’s Educational Series, 2002.)

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Thai-style crispy Sea bass

This was a  delicious Friday night feast and oh so simple! Serve with some roast new potatoes.

Wine Suggestion: Although not a regular choice we had a Pinot Grigio by Bonotto delle Tezze in our fridge and it was a pleasant surprise in how well it went with this dish. However, we shouldn’t have been surprised as it has all the elements you’d need to look out for: round and generous fruit to work with the spice, and a freshness and texture despite having moderate acidity.

Thai-style crispy sea bass – serves 2

  • 4 scallions
  • ½ a bunch of coriander – about 15g
  • 2 x 300g whole sea bass, scaled, gutted & trimmed
  • 2 tbsp Thai red curry paste
  • 1 lime

Trim and halve the scallions, then finely shred lengthways and put into a bowl of ice-cold water to crisp up. Pick in the coriander leaves and reserve the stalks.

Score the sea bass at 2cm intervals, then rub all over with the curry paste including inside the cavity. Put the coriander stalks into the cavities and season with salt and pepper.

Put a large non-stick frying pan over a medium-heat. When the pan is hot add a tbsp of oil and cook the fish for 3 to 4 minutes per side or until dark golden and cooked through.

Drain and shake the water off the scallions & coriander then pile onto two plates. Place the sea bass on top and spoon over any spicy oil from the pan. Finely grate over the lime zest and squeeze over some juice to serve.

(Original recipe from 5 Ingredients by Jamie Oliver, Michael Joseph, 2017.)

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Carrot & cumin soup

It seems to be getting more and more difficult to buy a carrot, with supermarkets in particular insisting that you buy a huge bag. Why can’t we be like France and just have troughs of veg for us to pick what we need from? This is a suitable end for almost a whole bag of carrots.

Carrot & Cumin Soup – serves 6

  • 35g butter
  • 600g carrots, chopped
  • 110g onion, chopped
  • 150g potatoes, peeled and cut into 1cm cubes
  • 2 tsp freshly roasted and crushed cumin seeds
  • pinch of sugar
  • 1.2 litres light chicken or vegetable stock
  • a little creamy milk (optional)
  • crème fraîche or yoghurt (to garnish)
  • coriander leaves, chopped

Melt the butter until foaming, then add the chopped vegetables. Season with salt, pepper and sugar and add the crushed cumin. Cover with a butter paper and a tight fitting lid. Leave to sweat over a low heat for about 10 minutes.

Remove the lid, add the stock and boil until the vegetables or soft – about 5 to 8 minutes, then purée the soup until smooth. Taste and adjust the seasoning.

Serve in warm bowls with a swirl of crème fraîche or yoghurt if you like and some freshly chopped coriander.

(Original recipe from Darina Allen’s Ballymaloe Cookery Course, Kyle Cathie Ltd., 2001.)

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Believe it or not … this is actually a delicate, white fish (hake) and not a badly burnt chop as the picture might imply. We blame a wonderfully rich and dark soy sauce (yum scrum) but if you use a lighter soy sauce like Kikkoman it may be more pleasing to the eye!

We made this because we haven’t had proper fish (ie. not shellfish) for a while and we’re trying to cook healthily  for a few days before Christmas takes over.

Asian-spiced fish with mushrooms (serves 4 – we halved the fish and mushrooms but not the sauce and served with rice for 2)

  • 25g butter
  • 4 tbsp soy sauce
  • finely grated zest of a lime
  • 1 mild red chilli, thinly sliced in rings
  • 4 x 175g firm white fish fillets, skinned and boned (we used hake)
  • 200g mixed mushrooms, trimmed but left whole or at least chunky
  • coriander leaves to serve
  1. Heat the oven to 200C/fan 180C/gas 6. Melt the butter in a little pan, then stir in the soy sauce, lime zest and chilli. Tip this into a shallow (non-metallic) dish and add the fish, splashing it well in the marinade. Set aside for about 10 minutes.
  2. Take the fish out of the marinade and put it on a baking tray. Toss the mushrooms in the marinade and scatter them around the fish, drizzling the rest of the marinade over the top. Roast for 6-8 minutes, until the fish is cooked and the mushrooms are sizzling. Scatter with coriander and serve with rice or noodles.

(Original recipe from Ainsley Harriot – not someone we often cook from).

If you are serving rice you could try Jono’s foolproof rice cooking method which he got from Madhur Jaffrey:

For 4 people:

Combine 300ml long-grain/basmati rice with 500ml water. Add 10g butter and bring to the boil. Cover tightly (we use tinfoil and a lid), turn heat to very very low, and leave it be for 25 minutes. Turn off the heat and let it rest for 5 minutes. Fluff with a fork and serve. Perfectly cooked rice!

Jono and Julie

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