Archive for salad

Search terms for 7 days ending 2011-05-09

Posted in Blog Stats, Culture, Food, Music with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , on May 9, 2011 by Robin Gosnall

More bizarre search terms that have been typed in by people probably not looking for this blog, but who ended up here anyway …

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black pudding sandwich
ottolenghi aubergine cheesecake
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turkey twizzlers
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pictures of herring used in cooking
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ingrid pitt’s fangs
student cauliflower cheese
marilyn monroe getting her hair done
cold porridge sliced

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Orange and onion salad

Posted in Food with tags , , , , , , , , , , , , , , on April 2, 2011 by Robin Gosnall

Half Hour Meals

This recipe is from Simon Hopkinson’s book The Vegetarian Option (Quadrille, £20). The choice of onions here is crucial; use the freshest possible sweet white onions. You could also use blood oranges.

4 oranges (or blood oranges)
1 or 2 small sweet white onions, peeled
extra virgin olive oil
freshly ground black pepper

Cut the tops and bottoms off the oranges and, using a small, very sharp knife, further slice off the skins of the oranges, cutting close to the flesh and removing all traces of pith. Slice thinly, removing any pips, and arrange neatly, slightly overlapping, on a big white plate (any food looks good on a big white plate).

Thinly slice the onions and lay them on top of the oranges – with a sprinkling of salad garnish if you like. Spoon enough olive oil on to the assembly to suit you, and grind over some pepper.

Crab salad with chilli, pumpkin, curry leaves and lime

Posted in Food with tags , , , , , , , , , on August 6, 2010 by Robin Gosnall

Half Hour Meals

250g butternut squash
250g freshly picked white crab meat
1 red chilli, sliced in half lengthwise, seeds removed and finely chopped
8 curry leaves

For the dressing:

1 tsp freshly chopped ginger
1 tsp palm sugar
the juice of half a lime
2 tsp fish sauce

Peel the squash, discarding any seeds, and chop into small cubes. Put in a saucepan and cover with cold water, adding a pinch of salt. Bring to a boil, turn down to a simmer and cook until tender when pierced with a fork. Drain and set aside to cool.

Now make the dressing. Gently pound the ginger and palm sugar with a pestle and mortar to a smooth paste. Squeeze over the lime juice and stir in the fish sauce.

Put the crab, chilli and cooled pumpkin into a bowl. Using a sharp knife, finely chop the curry leaves and add to the salad. Finally, spoon over the dressing and toss together lightly with your fingers. Divide between four plates and serve at once.

Lamb meatball salad

Posted in Food with tags , , , , , , , , , , , , , on May 23, 2009 by Robin Gosnall

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Half Hour Meals

This dish has a bit of a Moroccan theme to it, but you could easily add other related ingredients that you have in your larder such as olives, chickpeas and pickled chillies.

Butchers and supermarkets normally sell decent mince at fairly reasonable prices and you can make a good amount of meatballs out of just half a kilo of mince which will be enough for a dinner party or family meal.

For the meatballs:
1 medium onion, peeled and finely chopped
4 cloves of garlic, peeled and crushed
1 tbsp ground cumin
1 tsp paprika
2-3 tbsp vegetable or corn oil
500g minced lamb
salt and freshly ground black pepper
100g fresh white breadcrumbs

For the salad:
4 long red or normal red peppers
half a cucumber
2 hearts of cos lettuce, washed
a couple of handfuls of rocket, washed
a handful of mint leaves
2 tbsp natural yoghurt
the juice of 1 lemon
4-5 tbsp olive oil

First make the meatballs: gently cook the onion, garlic, cumin and paprika in a tablespoon of the vegetable oil for 2-3 minutes until soft, stirring every so often then remove from the heat and leave to cool. Mix the onions with the minced lamb and breadcrumbs and season well. Make a little tester by frying a piece of the mix, adjusting the seasoning and spices if necessary. Roll the meat into 50 pence-piece sized balls, flatten slightly and place on a tray in the fridge.

Meanwhile, halve the peppers lengthways and remove the seeds and stalk if using long ones or quarter normal ones. Place on a tray, skin side up, and place under a hot grill until the skins are black, then put them in a plastic bag for about 5-10 minutes to ease removing the skins.

In the meantime, heat some of the vegetable oil in a heavy frying pan and cook the meatballs in batches, depending on the size of your pan, for 2-3 minutes on each side and browning them nicely.

While the meatballs are cooking, break up the large cos leaves and mix in a bowl with the rocket and two-thirds of the mint leaves. Chop the rest of the leaves and mix with the yoghurt. Mix the lemon juice and olive oil together and toss with the leaves, then transfer to one large bowl or individual serving bowls. Cut the peppers down a bit and arrange among and on the leaves with the meatballs, then spoon the yoghurt on top.

Sashimi salad

Posted in Food with tags , , , , , , , , on May 9, 2009 by Robin Gosnall

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I’ve eaten salads such as this at London’s Nobu restaurant and it’s essential to use really fresh fish. Ponzu is a kind of ready-made citrus dressing that can be bought from Japanese supermarkets as well as good delis and supermarkets.

150-200g very fresh white fish such as bass, bream, halibut
a small handful of small tasty salad leaves and herbs such as coriander, mizuna, celery, silver sorrel, rocket
1 medium carrot, peeled and shredded into matchstick-sized pieces
6-8 mangetout, trimmed and shredded
4-5cm piece of mooli, peeled and shredded into matchstick-sized pieces
4 spring onions, finely shredded on the angle
50-60g inoki mushrooms, trimmed
10g black fungus, soaked in cold water for a couple of hours
120-150ml Ponzu

Drain the black fungus and shred as finely as possible; place in a bowl with the inoki mushrooms and Ponzu and leave for about 30 minutes.

Slice the fish with a sharp knife as thinly as possible and lay out on a tray. Toss the mushrooms with the salad leaves, shredded vegetables and spring onions, reserving a couple of spoonfuls of the liquid and season.

Spoon the reserved Ponzu over the fish. Arrange the salad on plates with the slices of fish and spoon over any excess Ponzu.

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