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Showing posts with the label pita

Green Olive Tapenade with Pita Chips

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- January 17, 2020

Tapenade 1 jar (240g) seedless green olives, drained 1 large clove garlic, minced 1 tbsp lemon juice 1 tbsp capers, drained 1 handful toasted almonds, halved 5 tbsp olive oil

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Tuna Tartare with Sesame Tuiles

- September 14, 2019

Tuna tartare, the story holds, was invented in Los Angeles in 1983. Chef Shigefume Tachibe is believed to be the first who came up with the recipe, putting it on the menu at Chaya Brasserie that year as a Japanese-French fusion dish. Chef Shigefume did a good thing that day. In a nutshell, tuna tartare (like its meaty cousin) is basically raw tuna steak, chopped up with a few spices tossed in. It's a wonderfully simplistic dish, and making or breaking it all boils down to the ingredients you use. If you've got good products there's very little that can go wrong here. I found this a lovely way to serve tuna as a starter without heading straight in the sushi direction (and much easier to combine with other courses). Ingredients (serves 4): (time: 15 minutes) Tuna Tartare 350g sushi-grade tuna 1 tsp dijon mustard* 6 capers, very finely chopped 1 tsp chives, finely chopped 1 shallot, finely chopped 2 avocados, diced 3 yellow tomatoes** zest of 1/2 lemon 1 ...

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Bok Choy Noodle Soup with Quail Eggs

- July 04, 2020

The day I made this soup is the day I learned to recognise the flavour of star anise in food. I’d known it in licorice, but had never realised what it did to hearty dishes. Star anise, I learned, is one of the five ingredients in Chinese five spice powder - (along with cloves, cinnamon, Sichuan peppercorns and fennel) - the Chinese have been using it for ages. And I never would have guessed it, but it does something quite amazing. Ingredients (serves 2): 2 tablespoons olive oil 2 large shallots, minced 1 bunch scallions, chopped. Set the green aside for the topping. 4 cloves garlic, minced 2 tablespoon fresh ginger, minced 2 whole star anise 1300 ml chicken broth 2 tablespoon soy sauce 240g mushrooms, sliced 1/2 head of large bok choy, roughly chopped 120g rice noodles 4-6 quail eggs (or 2 regular eggs), medium-soft boiled garnish: red pepper flakes or sesame seeds Instructions: 1. Take the olive oil and heat in a medium sized soup pan, then add the shallots and cook for 3-4...

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Creamy Cucumber Avocado Noodles with Smoked Salmon

- June 22, 2020

Here we go again - the fourth cucumber, avocado and smoked salmon recipe in the sequence and definitely a great one to add to the list. Creamy, delicious and simple, the result you get is worth much more than the 7 or so minutes of time it takes to prepare this recipe. Ingredients (serves 1): 3/4 cucumber 35g smoked salmon 2 tablespoons cream cheese 1/4 red onion, sliced 1 avocado 1 teaspoon Dijon mustard 1 small clove garlic, minced 1 tablespoon olive oil salt and pepper to taste 1 tablespoon capers optional as garnish: black sesame seeds Instructions: 1. First, cut the cucumber into spaghetti noodles. You can do this using a spiralizer or a julienne grater. Set aside in a large bowl. 2. Using a hand blender, blend together the avocado, mustard, olive oil, and garlic until smooth and creamy. Season with salt and pepper to taste. 3. Mix the blended avocado with the cucumber noodles. Place in a dinner bowl and top with the smoked salmon, cream cheese, c...

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