P1020683

Quick from Scratch: Spicy Greens and Red-cabbage Salad with Smoked Mackerel and Apples

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This is a fantastic salad with many flavors and textures.  I used apple balsamic vinegar from Llewellyn’s Orchard in Lusk and Derrycamma cold-pressed rapeseed oil from Co. Louth. The apple balsamic has an wonderful sweet-tart flavor that works great with the pecans and mackerel and the rapeseed oil is light and nutty. If you don’t like mackerel any smoked fish would be great, and if you don’t like smoked fish then use crumbled blue cheese instead (plus a few strips of crisp bacon…).  Toss in some Belgian endives if you can find them; their bitter-sweet flavor and crunch add another dimension to an already intriguing and delicious salad.

Spicy Greens and Red-cabbage Salad with Smoked Mackerel and Apples

Print recipe
Spicy Greens and Red-cabbage Salad with Smoked Mackerel and Apples
Serves 4
Prep time 20 minutes
Meal type Salad

Ingredients

  • 1 1/4 cup pecans
  • 4 fillets smoked mackerel
  • 400g spinach, watercress and rocket mix
  • 400 g red cabbage
  • 2 Pink Lady apples
  • 1 red onion
  • 2 tablespoons chopped flat-leaf parsley
  • 1/4 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon dry sherry
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1/2 cup olive oil

Directions

Salad
1. Toast the pecans in a 350F/180C oven for about 8 minutes.
2. Remove the skin from each mackerel fillet and break into 2-cm chucks. Remove any bones that remain.
3. In a large bowl combine the mackerel with the pecans, greens, cabbage, apples, onion and parsley. Add the vinaigrette and toss.
Vinaigrette
4. In a small bowl whisk the vinegar, mustard, sherry, salt and pepper. Add the oil slowly, whisking.

Note

  • Substitute blue cheese for the mackerel
  • If you can find them add three heads Belgian endive, cut crosswise into 2-cm pieces
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Tofu with Spicy Pork and Snow Peas

Quick from Scratch: Tofu with Spicy Pork and Snow Peas

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Continuing our Quick from Scratch series I present to you my absolute favorite recipe, the page in my copy of the cookbook that’s falling out : Tofu with Spicy Pork and Snow Peas, a.k.a Fu Manchu Pork. While I don’t know if Fu Manchu partook of this particular dish I’m sure it would be enjoyed by super-villain and super-hero alike. It’s similar to mapo tofu but not nearly as spicy or complex. However, it’s very comforting and easy to put together, and takes less than 30 minutes from start of prep to serving. It’s great over rice but we typically have it by itself as a sort of stew. Just tonight we had some kimchi on the side. Be sure to add the sesame oil at the end, it adds a wonderful nutty flavor you would definitely miss (it’s Sharon’s favorite part).

Tofu with Spicy Pork and Snow Peas

Print recipe
Tofu with Spicy Pork and Snow Peas
Serves 4
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Allergy Soy, Tree Nuts
Meal type Main Dish
Region Asian
From book Quick from Scratch: Real Food for Busy Weeknights
Large cubes of tofu are the perfect addition to this gingery pork and snow pea stiy-fry. The bland soybean curd takes on the spicy character of the dish. Serve with steamed rice.

Ingredients

  • 1 cup chicken stock
  • 1/3 cup soy sauce
  • 1/4 teaspoon sugar
  • 1 tablespoon corn starch/flour
  • 1 1/2 tablespoon water
  • 3 tablespoons cooking oil
  • 5 cloves garlic (minced)
  • 1 1/2 tablespoon grated ginger
  • 1 small onion
  • 1/2 teaspoon dried red pepper flakes
  • 3/4lb pork mince
  • 1/4 teaspoon salt
  • 6oz snow peas/mangetout (cut into 1/2-in pieces)
  • 1 1/2lb firm tofu (cut into 2-in cubes)
  • 3/4 teaspoons Asian sesame oil
  • 3 spring onions (thinly sliced)

Directions

1. In a small bowl combine the stock, soy sauce and sugar. In another small bowl combine the cornstarch and water.
2. In a wok or large frying pan heat the oil over moderately high heat. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.Add the onion and red pepper flakes and sty-fry for one minute. Increase the heat to high and add the pork and salt. Stir-fry, breaking the meat into small bits with a metal spatula or spoon, until the meat is no longer pink, about 3 minutes.
3. Add the stock mixture and bring to a boil. Reduce the heat to moderately high and add the snow peas and tofu. Simmer, stirring gently, until the tofu is heated through, about 3 minutes. Stir the cornstarch mixture and add it to the pan. Simmer until thickened. Stir in the sesame oil. Sprinkle on the spring onions while serving.

Note

  • Substitute turkey mince for the pork.
  • Instead of snow peas try sugar snap peas, asparagus tips or zucchini (courgette).
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Table_Quiz2

Culinary Quiz 2012

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Here at Gunternation we’re very excited about the work that Slow Food is doing. So excited, in fact, that we’re helping to lead the Dublin Convivium.  Learn more about Slow Food and have a bit of craic 24 July at the Sugar Club at the Slow Food Dublin Culinary Quiz 2012. There are some fantastic prizes to win, including a cookery course at Dunbrody House, dinner for two at Peploe’s, Stephen’s Green and a night away at a fabulous hotel. The grand prize will be a hamper of wine and fine foods for each member of the winning team containing products from Sheridan’s Cheesemongers, Aine Chocolates, Lakeshore Irish Virgin Rapeseed Oil, Nicholas Mosse Pottery and much, much more. A table of up to five is a mere €50 and all of the proceeds will go to the Slow Food 1000 Gardens in Africa Project. Please register at our TicketBud site.

 

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Aegean Pita Pizza

Quick from Scratch: Aegean Pita Pizzas

By On · 2 Comments

Allow me to introduce you to my favorite cookbook. Sure, I have prettier cookbooks, cookbooks I like to read like novels, cookbooks  that look great on a shelf, but this one is falling apart, stained, riddled with notes and has pages I have to peel apart.  Quick from Scratch: Real food for busy weeknights from Food & Wine Books is the cookbook I return to time and again. It has recipes I’ve nicknamed “Baby Soup” and  “Fu Manchu Pork” (doesn’t everyone have nicknames for favorite recipes?). I’ve even given it as a gift.

Unfortunately, the book is out of print and the recipes aren’t available on the Food & Wine website. So, I will share some of our favorites with you. The first is a dead simple Mediterranean-style sandwich/pizza that’s perfect for summer. I’ve changed the recipe slightly by using lamb but use beef instead if you prefer. I love to top it with the garlicky tzatziki sauce but it’s entirely optional.

Aegean Pita Pizzas

Print recipe
Aegean Pita Pizzas
Serves 4
Allergy Tree Nuts, Wheat
From book Quick from Scratch: Real food for busy weeknights
Classic ingredients of the eastern Mediterranean--dill, mint, cucumbers, tomatoes and feta cheese--are layered with ground lamb on a toasted pita for a quick and original dish, something between a pizza and a sandwich.

Ingredients

  • 1/3 cup pine nuts
  • 2 tablespoons olive oil
  • 4 cloves garlic (minced)
  • 6 spring onions (sliced)
  • 1 1/2lb ground lamb
  • 3/4 teaspoons dried oregano
  • 1 1/2 tablespoon chopped fresh mint
  • 2 tablespoons chopped fresh dill
  • 1/4 teaspoon ground allspice
  • 2 1/4 teaspoons salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 4 plum tomatoes
  • 1 cucumber (peeled, seeded and cut into 1/4-inch dice)
  • 1 tablespoon lemon juice
  • 1/2 cup black olives (e.g. Niçoise or Kalamata, pitted)
  • 6 pitas
  • 5oz feta cheese (crumbled)

Directions

1. In a medium frying pan toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 4 minutes. Remove. Or toast the pine nuts in a 350F (180C) oven for 6 minutes.
2. In the frying pan heat 1 tbsp of the oil over moderate heat. Add the garlic and scallions and saute for 1 minute. Add the lamb, oregano, mint, 1 tbsp dill, the allspice and 1 1/4 tsp of the salt. Cook until the meat loses its pink color, 3 to 4 minutes. Add the pine nuts and 1/4 tsp of the pepper.
3. In a medium bowl, combine the tomatoes, cucumber, lemon juice, the remaining dill, the olives and the remaining 1 tsp salt and 1/4 tsp pepper.
4. Heat the broiler (grill). Put the pitas on a baking sheet. Toast under the broiler until one side is lightly browned, about 1 minute. Flip the pitas. Spoon the lamb mixture onto the pitas, leaving a 1/2-inch border. Sprinkle with the feta cheese and broil until the cheese is melted and beginning to brown.
5. Cut the pitas in half. Top with the cucumber salad and a drizzle of the remaining olive oil. Serve one and a half pitas per person.

Note

  • Substitute ground beef for the lamb if you prefer.
  • Don't use canned black olives--they're nasty.
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Tzatziki

Print recipe
Allergy Milk
Dietary Vegetarian
Misc Serve Cold
Region Greek
Website Gunternation

Ingredients

  • 500g Greek yogurt
  • 1 medium cucumber (peeled, seeded and grated)
  • 1/4 cup minced parsley
  • 4 cloves garlic (minced)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

1. Mix all ingredients in a medium bowl. Adjust seasonings to taste.

Note

Some minced dill and/or mint is a nice addition.

 

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P1020524

Taking It to the Streets

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In general, if you want to thrill food lovers, invite them into your kitchen and cook for them. Tell them stories of your mother Aruna in Bangladesh, preparing meals for her ten children. Entice them with aroma of onions meeting garlic and ginger and cardamom, cinnamon and turmeric. Pass around bowls of your secret spice mixtures. Make food you love and then feed it to them. This will make food lovers smile and feel that joy that only sharing a meal can bring. You will have given them a gift.

Bill and I had such a food lovers’ day today, hosted by Sarajit Chanda and Sarah Nic Lochlainn in their Fuchsia House restaurant in Ardee. Sarajit and Sarah invited food bloggers to a master class of  Street Food dishes that will be showcased in the upcoming Bangladeshi Street Food meets Irish Craft Beer evening on 12 July. Tom Doorley will be speaking at this event, and is working with Sarajit and Sarah to pair the dishes with Irish Beers and Ciders. After sampling the menu today, I can tell you the €50 ticket will be money well eaten. And there will be craft beer.

Sarajit kicks off the cooking class

The Bangladeshi Street Food dishes Sarajit cooked today are familiar Indian restaurant offerings: Lamb Roganjosh, Chicken Curry, Onion Bhaji, Auburgine Bhaji, Dhal, and Spinach with Prawns. Street Food from any cuisine is food that people actually eat–everyday people in their everyday lives. Sarajit’s versions of these dishes represent the best of those everydays–days with local meats and veg, the very best spices, everything that is needed and nothing else.

Roganjosh ready for eating

Aubergine coated with salt and turmeric, ready for frying

The moment of onion bhaji creation

A few things we learned today:

  • Pakora and Bhaji are two words that mean ‘fried’ and bhuna means to stir until thickened.
  • A paste of equal parts pureed garlic and ginger can keep for a few weeks in the fridge, or can be frozen. And it tastes great in just about anything.
  • Cream and ghee are not widely used in Bangladeshi cooking, or at least not in Aruna’s recipes.
  • Lentils are a common breakfast food in Bangladesh, and are frequently eaten at every meal. (I’m seriously considering adding lentils to my breakfast rotation.)
  • If you don’t have time to make your own garam masala, you can get pretty far with cardamom, cinnamon and bay leaves
  • Making a paste with dry spices and water will prevent the spices from burning. Make it up to an hour beforehand to intensify the flavor of the spices.
  • Turmeric is the go to spice in Bangladeshi cuisine. After a visit to Bangladesh, your toothbrush will be yellow.

The best part, the eating

Sarah and Sarajit also told us a lot about their Aruna sauces venture, and the patience and creativity required to bring their sauces to market. Each pouch represents loads of time, trials, and attention, and the benefits of an adhesive expert–not that easy to stick things to refrigerated plastic it turns out. Recent winners on Dragon’s Den, Aruna sauces are available in many retail outlets in Ireland. Look in the refrigerated section!

After meeting Sarah and Sarajit today, hearing their stories and seeing them in their kitchen and restaurant, I thought, wow, these guys are doing exactly what they should be doing. It was a real pleasure to spend time with them today, and to be taught and fed so graciously. And dining with fellow food bloggers is always great craic!