I have to say that I am generally not a big fan of Ottolenghi. This may be because he seems stuck in one or two flavour ruts which don’t appeal. One rut is za’atar, which just doesn’t do it for…
Category: Veggies
Savoy Cabbage with Caraway
I think my long-standing opinion of caraway seeds may have been (dis)coloured by Kümmel, a caraway flavoured liqueur, or possible Seed Cake from a grandmother or two. Given that I like most things alcoholic, you can definitely keep the Kümmel.…
Ratatouille
This is one of my absolute favourites; it positively screams Mediterranean and sunshine at you. This is one of our weekly staples and can be used in a wonderful variety of ways. What better way to accompany a barbecued shoulder…
Huevos Rotos
OK, I’ve got this under veggies which may be a bit of a stretch given the eggs. This has become one of our staple lunches. Heuvos Rotos is Spanish for Broken Eggs. It is usually made with fried eggs being…
Bhindi Bhaji
A part of my attempt at BIR (British Indian Restaurant) curries, Bhindi Bhaji is one of our favourite vegetable accompaniments. Planning serves: 2/3 preparation time: 10 mins cooking time: 20 mins Ingredients 500g fresh okra 2 medium onions, halved &…
Lentil Purée
A vegetable accompaniment that started from one by Nico Ladenis. The original, I realized after I first cooked it with red lentils, uses green lentils. DUH! It also involved double cream and a bothersome demi-glace but I think cream is…
Posted in Veggies
Sag Aloo
I’ve always been fond of Sag Aloo as an accompaniment in our local, excellent Indian restaurant and, having some potatoes and spinach to use up, decided to try this as a side to my chicken and lentil (Murghi aur Masoor…
Braised Red Cabbage
This is the most successful execution of Braised Red Cabbage that I’ve come across. I think it’s the addition of a tiny amount of mixed spice that makes the difference. The original uses cooking apples, white onion and white wine…
Cajun Rice
My version, Anglicized, freshened up (real garlic instead of garlic powder) and cooked differently, of Paul Prudhomme’s “Basic Rice” in Louisiana Kitchen . This is a very necessary accompaniment to Shrimp Etouffée. I like to mould it in ramekins lined…
Roast Butternut Squash Risotto
Butternut squash has become very popular, almost ubiquitous, and it’s an orange colour so it must be good for you. I think it is at its best roasted when the full flavour develops. As well as making a good accompaniment…