When it comes to sweets, the raw vegan business leaves me cold. You can keep your bliss balls and your carob cups and pass the cheesecake made with actual cheese please. But then something weird happened. Continue reading “What the fudge?”
A few weeks ago the latest book by chef Luke Mangan landed on my doorstep and I was pretty excited. I like Luke’s cooking and admire his firm grasp of cuisines worldwide. Alas I also hoped he’d lifted his writing game. Continue reading “Spare me the banalities”
Let’s get one thing straight: these are no ordinary salads. They’re imaginative with a keen eye on texture and punchy flavours but, hey, Yotam Ottolenghi and Karen Martini have been flying those flags for years. These ones are different.
Gordon’s efforts at first, and even subsequent, glances might seem like a bit of a palaver. Only the first chapter, Simple Salads, actually is. And although these ones are straightforward, they’re never boring. Here he does a red salad with grilled red capsicum, radicchio, tomatoes, beetroot and pomegranate and sesame seeds all dressed with a tangy, chili-spiked vinaigrette. That pushes all kinds of buttons, right there.
The rest of the book is all multi-staged extravaganzas divided into chapters including cheese, seafood, grains, poultry and meat. There are so many upsides to these though; with many of them, you probably won’t need to serve anything else, they’re very forgiving of omissions and substitutions and they teach you little tricks that you can apply to other, more simple affairs.
Last week I did a killer miso-baked aubergine salad with dates, feta and tahini yoghurt but didn’t bother with the crisp buckwheat topping because I couldn’t be bothered and it still had crunch from pine nuts. Not only did my quicker version work a treat, it introduced me to his miso-baked aubergine which I’ll do again just as a side.
The other hit was Puy lentils with quinoa, pomegranate-roasted grapes and tomatoes with chili, mint and basil. I won’t waste your time telling you how to cook lentils and quinoa because the genius of this recipe is the roasted grapes and tomatoes spooned on top of everything with their juices at the end.
Here’s how you make them:
Preheat the oven to 170 C.
Put 200g of a mixture of black and green grapes and 200g cherry tomatoes, a finely sliced eschallot, 1/2 a finely chopped red chili with seeds, 2 tablesp pomegranate molasses and 4 tablesp good olive oil in a roasting dish.
Stir to mix everything together then roast for about 30 minutes or more until caramelised, the skins have split and everything’s nicely juicy.
Utterly delicious on their own, this sweet, tangy combination that pops like bubble wrap would be great spooned over loads of things, not least, say, grilled haloumi. Or mixed through chick peas. I’d love to hear how you’d use this mix via the comments section below.
Peter Gordon is known for his mastery of ‘fusion’ cooking which can be a dangerous notion in the wrong hands. Relax, his are the right ones.