Matt Preston suggested some fine autumn salad combinations in the Taste section of the Herald Sun on Feb 17 ..2015.
EGGPLANTS
Cube and stir fry eggplants then toss them in a sweet soy sauce with pulled pork , adding sliced spring onions and a generous helping of sesame seeds.
Eggplants can be served Greek style , cubed and fried then mixed with honey , roughly crushed walnuts and a crumbly goat`s cheese . This can be served over or mixed with grains like freekeh , brown rice , spelt and topped with freshly torn parsley and mint .
TOMATOES
Thick sliced over ripe tomatoes ( left overs from the chutney and pickle making ) served with salted lemon zest and capers.
Tomatoes can be tossed with cubes of watermelon , sliced onions and torn fresh mint leaves.
RED CAPSICUMS
Make a 'muhammara ' sauce for grilled lamb , breakfast eggs , or grilled chicken , by processing red capsicums ( the traditional recipe calls for red chilli ) , walnuts and stale breadcrumbs ........PLUS ...allspice , ground cumin , salt and pomegranate syrup , blended with a little water and oil .
Here is my version of A HOT AUTUMN SALAD
Heat your oven to 200deg C.
Coat a baking tray with 2 tbs of oil
Add 2 red onions cut into quarters
3 cloves of sliced garlic
4 potatoes quartered
2 carrot s and parsnips washed and halved lengthways
1 eggplant washed and sliced into 8 wedges lengthways
4 fresh beetroots cut into quarters
1 small butternut squash cut into large cubes .
Rub all vegetables with lard and sprinkle with sea salt and sumac .
Place in the oven and bake for 30 minutes or till vegetables crinkle and colour .
At this point add 8 cherry tomatoes halved to the baking tray and continue to cook for 10 minutes .
In a large pan heat 2 tbs of rice bran oil
Add 250gm of marinated tofu.
Cook till warmed through on all sides .
Set aside .
Remove from oven and place in a warmed salad bowl
Add the tofu , fresh torn mint and parsley leaves , a handful of roughly chopped walnuts .
Drizzle with the juice of a freshly squeezed lemon.
EGGPLANTS
Cube and stir fry eggplants then toss them in a sweet soy sauce with pulled pork , adding sliced spring onions and a generous helping of sesame seeds.
Eggplants can be served Greek style , cubed and fried then mixed with honey , roughly crushed walnuts and a crumbly goat`s cheese . This can be served over or mixed with grains like freekeh , brown rice , spelt and topped with freshly torn parsley and mint .
TOMATOES
Thick sliced over ripe tomatoes ( left overs from the chutney and pickle making ) served with salted lemon zest and capers.
Tomatoes can be tossed with cubes of watermelon , sliced onions and torn fresh mint leaves.
RED CAPSICUMS
Make a 'muhammara ' sauce for grilled lamb , breakfast eggs , or grilled chicken , by processing red capsicums ( the traditional recipe calls for red chilli ) , walnuts and stale breadcrumbs ........PLUS ...allspice , ground cumin , salt and pomegranate syrup , blended with a little water and oil .
Here is my version of A HOT AUTUMN SALAD
Heat your oven to 200deg C.
Coat a baking tray with 2 tbs of oil
Add 2 red onions cut into quarters
3 cloves of sliced garlic
4 potatoes quartered
2 carrot s and parsnips washed and halved lengthways
1 eggplant washed and sliced into 8 wedges lengthways
4 fresh beetroots cut into quarters
1 small butternut squash cut into large cubes .
Rub all vegetables with lard and sprinkle with sea salt and sumac .
Place in the oven and bake for 30 minutes or till vegetables crinkle and colour .
At this point add 8 cherry tomatoes halved to the baking tray and continue to cook for 10 minutes .
In a large pan heat 2 tbs of rice bran oil
Add 250gm of marinated tofu.
Cook till warmed through on all sides .
Set aside .
Remove from oven and place in a warmed salad bowl
Add the tofu , fresh torn mint and parsley leaves , a handful of roughly chopped walnuts .
Drizzle with the juice of a freshly squeezed lemon.
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