Posts tagged ‘salsa’

August 2, 2012

Recipe: Mark Hix’s plantain crisps with guacamole and salsa

Weather permitting we’re off to a barbecue this evening. [Turns round, looks at sky: mostly grey, small patch of blue. Crosses fingers.] We’ve been waiting all summer for the opportunity to make some vegetarian barbecue recipes and this from Mark Hix, as featured in the Independent newspaper, would be a dead cert as a plate of al fresco finger food on a warm summer evening. We haven’t cooked any plantain for a while, so this had me instantly licking my lips. Recipe here.

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February 6, 2012

Last Night’s Dinner: Sweetcorn and chickpea soup with greens and a chilli-soy salsa

Sweetcorn; chickpeas; kale. Should they go together? A chilli-soy salsa? It’s that last piece of description that gives away the some geography to this soup: it’s an Asian, perhaps Thai or Indonesian-influenced concoction and the background note under the combination of leaves, kernels and legumes is a spicy coconut broth. The salsa – well, though the word might shout Mexico and link to the sweetcorn, it’s a thoroughly Asian-influenced topping too. Let’s make it…

For the salsa we finely diced one red pepper, finely sliced two spring onions and a finely chopped red chilli (or two). Combine these together. Next, toast a handful of sunflower seeds in a dry frying pan for 5-10 minutes, tossing them occasionally and taking care not to burn them. When they’ve started to turn golden take them off the heat and splash some soy sauce over them. They’ll become slightly sticky. Leave to cool and then stir into the salsa. Finally roughly chop a handful of coriander leaves and add to the salsa.

The soup is something of a fusion of West and East but the ingredients complement each other perfectly and are often found together in varying combinations around the world. The kale could be Savoy cabbage, cavolo nero, spring greens, spinach or even pak choi. We had some kale left, so that’s what went in the pot – and it’s great with chickpeas.

First, make a ‘curry’ paste: grate a 1-inch piece of ginger, finely slice three cloves of garlic and three medium shallotts. Finely slice two green chillies (strength to your licking) and two sticks of fresh lemongrass. Place all these ingredients in the jug of a food processor/blender. Now add 2 teaspoons each of ground cumin and ground turmeric. Add half a cup of water and blend to get a smooth, thick sauce.

Heat a large saucepan, add a dash of sesame oil and add the curry sauce, cooking it for five minutes – you should smell the aromas. Then add a medium-sized tin of sweetcorn kernels, a tin of chickpeas and a tin of coconut milk. Stir. Then add 600ml of vegetable stock and bring to the boil. Simmer for 15 minutes or so then add some handfuls of roughly chopped greens. Cook for 5 minutes more if you’re using soft greens (spinach etc) or 10 minutes if you’re using tougher cabbage or kale etc.

Check the seasoning and serve, topping the bowl with a good spoonful of salsa and a squeeze of lime.

October 26, 2011

Last Night’s Dinner: Socca crepe of roast squash, caramelised red onion, kale and pine nuts, with tomato coriander salsa and goat’s cheese cream

A Cotter special, taken from For the Love of Food.

Let’s look at that long recipe title again: Socca, squash, onion, kale, pine nuts, coriander, tomato, goat’s cheese, cream. Seems like a lot of ingredients, doesn’t it? And yes, in some ways it is. Put simply, however, this is just a stuffed pancake. The pancake is southern French thing made from gram (chickpea) flour – which usually puts you in mind of Indian recipes. It would be possible, though not quite as heartwarming, to make the pancake from wholemeal flour, or any kind of flour really, as long as it will form a thickish crepe that you can fold without breaking and yet also become a little crisped up too.

The filling is a neat combination of flavours and textures. The root notes are the sweetness of the squash and onion. The greens then cut through this and add some textural rough edges, while the pine nuts add an occasional, miniature bit of bite. The goat’s cheese cream is, essentially, a tangy dressing that helps cut through sweetness and the salsa brings some zip – just in case the rest is in danger of becoming cloying in the mouth. A recipe where every ingredient knows it’s job. And it’s a looker too!

August 10, 2011

Last Night’s Dinner: Sweetcorn ‘brunch’ fritters

Sunday 7 August

Sunday brunch is a fine thing. Think of it as a good old-fashioned weekend breakfast that’s been off and travelled the world a bit, tasted different cultures and arrived back with tales of how life could be, if only everyone lived ‘there’, not ‘here’.

Sunday brunch at ETP Towers sometimes nods to New York or or even Asia. I’m not sure where these fritters lie on the map (Mexico?), but they’re easy (if you have a few leisurely minutes to spare) and damn tasty. Corn at breakfast? Hell yeah! Ours came from the lovely huge pile of corn on the cob found at Cansdale Ross & Co, around the corner from us (and as previously mentioned in this blog).

Our serving for each person consists of two fritters. For each serving you’ll need one corn on the cob, two spring onions, a small amount of fresh chopped green chilli, a couple of sprigs of coriander, an egg and around two level dessert spoons of flour (plain white or wholemeal is fine, but I like to use gram flour – the chickpea flour used to make bhajis – and also gluten free).

The recipe below is for one serving, but it will be easier to mix when you double or treble, or quadruple it up, depending on how many people are eating.

First, bring a pan of water to the boil, add the whole corn on the cob (any leaves and stringy bits removed), return to the boil and then simmer for ten minutes. Remove the cob from the water, let it cool slightly and then, standing the corn on its end, slice off the kernels with a sharp, sturdy knife.

Chop the spring onion and add it to a mixing bowl with the chilli, flour and the egg (lightly beaten), season with salt and pepper. Mix for 30 seconds, then add the sweetcorn kernels. Chop and add the coriander and mix all the ingredients well until the kernels are coated with the batter.

Heat some olive oil in a large frying pan. When hot, drop a large serving spoon-sized scoop of the sweetcorn and batter mixture into the oil. It should sizzle slightly. With a spatula, gently prompt, push and pull the mixture into a vaguely rounded disc shape. After 4 minutes the bottom of the fritter should be set and golden. Turn it over and cook the other side for another 4 minutes. Done.

We served the fritters with a tomato salsa that Ella made: chopped tomato, a tiny bit of finely sliced red onion, chopped fresh chilli, a dash of wine vinegar and a splash of olive oil.

The fritters are light, moreish and, somehow, a perfect start to the day.

A wholely different kind of sweetcorn fritter recipe was published in the Guardian newspaper the day after we made this. You can see it here.

Hugh Fearnley-Whittingstall’s sweetcorn fritters recipe is here.

But try ours first, and try it for brunch.

May 2, 2011

Last Night’s Dinner: Quesadillas

Saturday 30 April

I won’t include a recipe for these – there are so many variations. Basically, we filled a tortilla with spicy black bean paste (mashed black beans with spices, coriander leaf and lime), a salsa made with avocado, tomato, red onion and lime – and, in a break from authentic tradition, feta cheese. I had feta in a burrito years ago at a little place in Southwark and my it works. It replaces the sour cream and Cheddar/Monterey Jack combo you often see in Britain and it adds a really good tang to the meal. Pile up the tortilla, fold over and warm in a dry frying pan. Perfect.

March 16, 2011

Last Night’s Dinner: Courgette and Feta Fritters

Tuesday 15 March

We got this recipe here – and swapped the manouri cheese for feta. I reckon this would be great for breakfast, as recommended (and if you had the time), but it made for a tasty, light, late dinner on a Tuesday night.

We often get courgettes in our weekly veg box and grating them then combining them with a couple of other sharp tasting flavours to make some fritters means they now never go to waste. We served the fritters with the lime-infused sauce, plus a quick tomato and herb salsa and some peppery watercress.