Clockwise from top: Garden salad with Sweet Miso Dressing, Blanched spinach with Toasted Sesame Dressing, Blanched Green Beans with Toasted Sesame Dressing, Julienne Carrot Salad with Shoyu Dressing, Cucumber Salad with Shoyu Dressing. Inspired by Sydney's warmer spring days as well as Suzanne & Paul's recent trip to Japan, I thought it might be fun to make a selection of Japanese salad dressings, each with a different flavour profile and adaptable for countless dishes.
These dressings provide a gorgeous umami hit that elevates even a simple bowl of lettuce. Use them interchangeably as the mood or occasion suits. And feel free to think beyond salad - they'd pair wonderfully with fish, barbecue, or noodles. Warning: for days after you make this you're going to want more of the Sweet Miso Sesame dressing, so go ahead and double the recipe. Tomorrow you will thank today you. 😊 There are a few incarnations of semolina cake. The classic Persian Love Cake is a very popular version, often infused with lemon and rosewater. Some semolina cake recipes use orange and cardamom. They can be topped with a sharp and sweet citrus icing or a sticky syrup. The one common element is they almost all contain semolina, almond meal and citrus.
I wanted to give this one an Australian profile using Rosella (a type of hibiscus). I paired it with lime because it's a combination hard to resist. Not only was the resulting flavour combination fantastic but the deep pink of the Rosella (Hibiscus) syrup made it impossible not to dive in immediately. In retrospect, I should have experimented by finishing the cake with a tiny sprinkling of Tasmanian Mountain Pepperberries - I can just imagine their sharp, fruity heat adding a fabulous, unexpected dimension to the lime and Rosella. Ah well, next time. If you decide to give the pepperberries a go I would love to know how it went! It's easy, and it's a crowd pleaser. I think you'll love this cake :) Note: Remember to read through the recipe thoroughly before beginning! There was a time when cooking a tagine was a regular thing for me, and it's high time it made a comeback. North African food is unique due to its geographic location and cultural history; the cuisine is like a merging of Middle Eastern, African and French flavour profiles.
A prominent feature of Moroccan food is the combination of protein and fruit, and often nuts - think classic dishes like chicken with preserved lemon, or couscous with a smattering of dried fruit and toasted almonds tumbled through it. Moroccan dishes often also feature honey. Lamb, Prune and Almond Tagine hits all of those beautiful flavour notes. Often made with apricots, I love the prune version because of the subtle sweetness and delicious stickiness they develop as it cooks. Speaking of pots… Tagine the Food vs Tagine the Cooking Vessel When a dish is named after the vessel it's cooked in, things can sound a little confusing. A Tagine - the cooking vessel - is a clay cooking pot with a funnelled lid. Tagine - the food - is a combination of meat, vegetables and spices cooked in this pot. I don't use a tagine pot, which is not the cultural crime it may seem! Most restaurants and many homes in Morocco these days use regular pots instead, as traditional tagines are designed for cooking over a fire. The signature spice blend of Morocco is ras-el-hanout. A true essential in cooking food from this region, in Arabic it literally means ‘head of the shop’. Its true translation ‘top shelf’; think of it as the cornerstone of the Moroccan flavour profile. You can buy ready-made ras-el-hanout in supermarkets, but chances are you already have most of the spices in your pantry. If you're missing one or two spices, it's not a big deal - the recipe changes from region to region. What to serve with tagine: Flatbread, tomato and cucumber salad, green salad, saffron rice all pair nicely with tagine. Interestingly, tagine is not traditionally served with couscous but it works well with it so go ahead! Some of the world's most enduring, culturally rich recipes were born out of necessity and hardship, and Irish Soda Bread is a fine example of this. For 200 years it's been a staple of the Irish diet, as well as a cornerstone of Ireland's culinary history.
Traditional Irish Soda bread is a fabulous recipe to have on hand. It has no yeast, making it one of the fastest breads to get on the table - just 1 hour from start to finish! The taste is really moreish and not dissimilar to a scone or damper, although the addition of wholewheat flour gives it a bit more grunt and texture. The raising agents are bi-carb soda and buttermilk. It's that classic chemical reaction of sodium bicarbonate mixed with an acidic liquid that creates bubbles of carbon dioxide, and it's these bubbles that produce the lift needed for a high, light loaf. There are two important factors that will help deliver the perfectly risen loaf: Firstly, the buttermilk needs to be cold. And secondly, once the buttermilk is added to the dry components of the bread, don't dilly-dally - get it into the oven straight away, ideally within 10 mins of mixing your dough. No buttermilk, no worries! If there's no buttermilk in your fridge it's a cinch to make. All you need is cold, full cream milk and a dash of white vinegar or lemon juice. Combine the two (½ tsp vinegar or lemon to 1 cup milk) and leave to sit for up to 10 mins - you'll notice it will turn the consistency of runny drinking yoghurt. It's a fool-proof solution and works for pancakes, dressings and anything that requires buttermilk. Enjoy soda bread fresh from the oven spread generally with butter. Honey and golden syrup are delicious topping options. Use soda bread to mop up stews and soups, serve slices of it alongside a ploughman's lunch, or with butter and jam for morning tea. Sliced and frozen soda bread can be warmed quickly in a pan or microwave, or pop it still frozen straight in the toaster for the ultimate toast and butter experience. I am often drawn to Indian flavour profiles when I'm cooking with pulses because what other cuisine is so adept at turning humble legumes into such a rich variety of dishes?
We're calling these delicious morsels fritters. In India they go by many names like pakora,vada and bora depending on the region. These are somewhat like a falafel, although the outside is much crunchier and the inside lighter and fluffier. Whereas a falafel is made of Chickpea flour (aka Besan), these use split chickpeas - Chana Dahl that are simply soaked, blitzed and fried. Another selling point is there's no need to pre-cook the chana dahl. I like to serve these with a variety of accompaniments for dipping. For a quick meal, chutney and natural yoghurt are an excellent, no fuss choice, or you can go accoutrement crazy. Think palak (spinach curry), coconut chutney, tomato and tamarind chutney, mint and coriander chutney and lime pickle. I served mine with tomato and tamarind chutney, mint and coriander sauce and spinach curry. (pictured above) |
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