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Posts Tagged ‘Radishes’

Salmon Tikka with Radish Raita

Such a simple dish for a weeknight but full of lovely flavours. We found this recipe when needing to use up the glut of radishes from our garden and it was perfect.

Wine Suggestion: A fuller-bodied Alvarinho we found was a good match here. Quinta Soalheiro’s Alvarinho had the right weight, textures and flavour to match the warm spices, cooling Raita, earthy radishes and the salmon.

Salmon Tikka with Radish Raita  – serves 2

  • 8 tbsp natural yoghurt
  • 2 tsp grated ginger
  • 1 clove of garlic, crushed
  • 2 tsp tandoori masala (you can buy this or use the recipe here)
  • 1 tsp ground cumin
  • 2 skinless salmon fillets
  • lemon wedges, to serve

FOR THE RAITA

  • ½ cucumber, seeded and grated
  • 1 tbsp chopped mint
  • a bunch of radishes, sliced

Heat your grill to high.

Put the grate cucumber into a sieve and squeeze out as much water as possible, then leave to drain.

Mix 2 tbsp of the yoghurt with the ginger, garlic, spices and season with salt and pepper. Rub this mixture all over your salmon fillets, then place onto a lightly oiled baking tray and grill for 4 to 6 minutes or until cooked through and starting to char at the edges.

Mix the raita ingredients together with the rest of the yoghurt (6 tbsp) and season. Serve with the salmon and lemon wedges to squeeze over.

(Original recipe by Anna Glover in Olive Magazine, July 2015)

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Spring Radish & Tomato Salad

The radishes growing in the garden are all ready at the same time and we’ve been looking for recipes to use them. This is Ukranian salad from Olia Hercules’ book – Mamushka. Olia suggests you need bread alongside to mop up the dressing at the end and we couldn’t agree more. Crusty and white we think works best. Nice as a side dish or as a light lunch.

Spring radish & tomato salad – serves 4

  • 4 small cucumbers, or 1 large (we used baby cucumbers)
  • 2 beef tomatoes
  • ½ a bunch of radishes, sliced
  • ½ a bunch of dill, chopped
  • 100ml natural yoghurt, diluted with ½ tbsp water
  • sea salt flakes and black pepper

Slice the cucumber and tomatoes directly into the bowl, so that you catch all the juice. Add the radishes and dill and mix well.

Season the yoghurt really well with the salt and pepper, then stir through the salad. When you’ve finished the salad you will be left with a puddle of pale pink dressing which should be mopped up with some bread.

(Original recipe from Mamushka by Olia Hercules, Mitchell Beazley, 2015.)

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Indian Summer Salad

Try this on the side next time you make a curry. It’s fresh, crunchy, delicious and also slaw-like, so would be good in a naan bread with some spicy chicken or lamb.

Indian Summer Salad – serves 6 (easily halved but the leftovers are ok for a day in the fridge too)

  • 3 carrots, grated
  • a bunch of radishes, very finely sliced
  • 2 courgettes, very finely sliced
  • half a small red onion, finely chopped
  • a small handful of mint leaves, roughly torn

FOR THE DRESSING:

  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp mayonnaise
  • 2 tbsp olive oil

Put the carrots, radishes, courgettes, onion and mint into a large bowl.

Mix the white wine vinegar, Dijon and mayonnaise and salt & pepper together, then gradually whisk in the olive oil.

Pour the dressing over the salad and toss to combine.

(Original recipe by BBC Good Food)

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Radish Raita

This makes a nice change from the usual cucumber variety. Good with barbecued lamb or pork and dishes with Greek flavours. We liked it on the side of our giant beans and spinach rice.

Radish Tzatziki – serves 2

  • 100g Greek yoghurt
  • ½ tbsp chopped dill, plus extra to serve
  • 8 small radishes, roughly chopped or sliced
  • ½ clove of garlic, crushed
  • juice of ½ lemon

Mix all the ingredients together and season. Garnish with some extra dill.

(Original recipe from BBC Good Food)

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Chopped Salad

Anna Jones refers to this as her all-time favourite chopped salad and we think it might be ours too!

Chopped salad with honey dressing – serves 4

  • 2 carrots, peeled
  • ½ cucumber
  • 6 radishes
  • 100g seeds toasted (we used a mix of sunflower & pumpkin seeds)
  • 4 scallions
  • 12 cherry tomatoes
  • 2 little gem lettuces
  • a few sprigs of mint, leaves picked
  • a few sprigs of basil, leaves picked

FOR THE DRESSING:

  • ½ tsp mustard
  • ½ tsp runny honey or maple syrup
  • a splash of red-wine vinegar
  • a big splash of extra-virgin olive oil

Use your biggest chopping board and start by roughly chopping the carrot, cucumber and radishes, then sprinkle over the seeds.

Next chop the scallions, tomatoes, little gem and mint together then mix everything on the board together.

Make the dressing in a bowl, then pour over the salad and mix again. Season and tip into a big bowl.

(Original recipe by Anna Jones in The Guardian)

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Watercress, cucumber & radish salad A lovely later summer salad. We used mixed radishes from our garden – red, white and everything in between. Freshly picked they had a wonderful peppery kick that we never seem to get from shop bought radishes.

Watercress, cucumber & radish salad – serves 8

  • 1 cucumber
  • 200g watercress
  • 300g baby radishes, halved if large

FOR THE DRESSING:

  • 6 tbsp natural yoghurt
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 garlic cloves, crushed
  • 1 sprig of dill, leaves only, chopped

Whisk all of the dressing ingredients together in a bowl, then season.

Peel the cucumber into long, thin strips using a vegetable peeler. Discard the seedy part.

Toss the watercress, cucumber and radishes together in a serving bowl and toss with the dressing.

(Original recipe from BBC Good Food.)

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Radish & broad bean salad

We’ve been revisiting the original ‘Cookbook’ from Ottolenghi and found this delicious spring salad. Works well as a side for a barbecue or on its own with some warm pitta breads. The leftovers didn’t suffer too much packed into lunchboxes the next day.

Radish & broad bean salad with green tahini sauce – serves 4

  • 500g broad beans, fresh or frozen
  • 350g small radishes
  • ½ red onion, very thinly sliced
  • 2 tbsp chopped coriander
  • 30g preserved lemon, finely chopped
  • 2 lemons, juiced
  • 2 tbsp chopped flat-leaf parsley
  • 3 tbsp olive oil
  • 1 tsp ground cumin

For the Green Tahini Sauce:

  • 150ml tahini paste
  • 150ml water
  • 80ml lemon juice
  • 2 garlic cloves, crushed
  • ½ tsp salt
  • 30g flat-leaf parsley, finely chopped if making by hand

First make the tahini sauce by using a food processor or blender to whizz all the ingredients except the parsley together until smooth. Add more water if necessary until you have a honey-like consistency. Add the parsley and blitz for another few seconds, then adjust the seasoning to taste. (If you don’t have a processor you can whisk the ingredients together in a bowl and add the chopped parsley at the end.)

Chill the tahini sauce until needed. It will thicken the longer it is left in the fridge so add a bit more water if necessary before serving.

Simmer the broad beans in a pan of boiling water for 1-2 minutes. Drain in a colander and rinse under cold water. Remove the beans from their papery skins by squeezing them gently.

Cut the radishes into 6 wedges each and mix with the broad beans, onion, coriander, preserved lemon, lemon juice, parsley, olive oil and cumin. Season with salt and pepper.

Serve with warm pitta breads.

(Original recipe from Ottolenghi: the cookbook, by Yotam Ottolenghi & Sami Tamimi, Ebury Press, 2008.)

 

 

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Radish & fennel salad

Let’s eat more radishes. They’re delicous and in season right now. Try this easy spring salad that tastes good with almost anything.

Lemony Radish & Fennel Salad – serves 4

  • 2 bunches leafy breakfast radishes
  • 1 unwaxed lemon
  • 2 shallots, finely sliced into rings
  • 2 fennel bulbs
  • 5 tbsp olive oil

Separate the leaves from the radishes, then wash & dry them.

Finely grate the zest of half the lemon, then juice all of it.

Put the lemon zest into a salad bowl and stir through the shallots. Leave to macerate.

Trim the fennel & slice it as finely as possible (a job for your mandolin if you have one). When you’re ready to serve, toss all the ingredients, including the radish leaves, with the lemon juice & olive oil. Season with salt and black pepper.

(Original recipe from BBC Good Food)

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