Tag Archives: spring

Green Beans with sesame Dressing

2 Jun

This is one of the most simple yet delicious cooked vegetable salads you can make. It is part of an immense repertoire of lightly cooked vegetables or ‘salads’ in Japanese cuisine and one of my favourite ways of eating green beans. This salad is best served at room temperature so it can be made in advance and keeps or travels well, so great for picnics or dinner with friends. Serve as a side to rice and grilled fish or with a number of small salads.

  • 250g  green beans
  • 1-2 tbsp tamari or light soy sauce
  • 1-2 tbsp sesame seeds

Toast the sesame seeds in a dry frying pan or skillet until golden brown, leave to cool then lightly crush, in a pestle and mortar, to release their flavour. Pinch off the growing end from the beans and pop into a pan of boiling water for a few minutes until the beans turn bright green and a little soft but still crisp then plunge into cold water to halt cooking and preserve their colour. Toss the beans with the soy and sesame and arrange in a serving dish. Serve at room temperature.

Cooks Note This dish can be made in advance and the salad will keep very well for a day so great for picnics or a packed lunch.

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Cauliflower with Lentils

1 May

This is a delicious way of cooking cauliflower in a sauce of spiced lentils known as dal or dhal in Southern Asia. The combination is subtle, savory and wonderful. You can add nuts for protein to make this a complete meal or serve as a side for a meat dish or with any number of vegetable dishes for a vegetarian feast.

Make a batch of basic dhal

  • 1 cup red hulled split lentils
  • 1 litre water
  • 1 tsp turmeric
  • 2 large green chillis
  • 1/4 tsp fenugreek seed (optional)

Wash the lentils then put into a roomy pan with the rest of the ingredients. Cook for 30minutes or until the lentils are soft.

  • Half a cauliflower
  • 1 tbsp vegetable oil or ghee
  • 1tsp brown mustard seeds
  • 10 curry leaves
  • 1/2 tsp fennel, nigella or cumin seed
  • 1 black cardamom pod (optional)
  • 1-2 dried red chillis
  • 3 cloves garlic sliced (optional)
  • pinch asefetida (devil’s dung)
  • a small piece of ginger grated (optional)
  • 1 thinly sliced fresh green chilli (optional)

Cut the cauliflower into bite size florets. Remove the green chilli from the dal and add the cauliflower, cover and simmer slowly, meanwhile…

In a small pan or skillet heat the oil then throw in the first 5 spices, when they pop add the garlic and as soon as it starts to brown add the asefetida and pour straight into the lentils and cauliflower, stir and continue to cook until the cauliflower is just tender but still has a fresh tasting bite. Stir in a little more fresh green chilli and ginger, if using, and some fresh coriander leaf if you have any then serve.

Serve with rice or chapatis or a lamb biryani , a grilled meat dish such as masala roast chicken, or a hot meaty curry like Beef Roganjosh or with Bombay potatoes or any number of vegetable dishes such as green bean Coconut Fry  for a vegetarian feast.

Cooks Note Add spices according to your taste, you could add nigella, fennel or cumin seed or indeed all three, use green cardamom instead of black for a more floral taste and use asefetida instead of ginger for a more earthy savory taste and vary the spicing and quantity of chilli depending on what the dish will be served with.