Carrot & Olive Salad

carrot_olive_salad

With all the hot weather we’ve been having here in Sydney, I have become a bit of a fan of cold salads recently. Something fresh and light. This one I served with some beef steak done on the BBQ naturally. The sweetness of the carrot worked perfectly with the saltiness of the olives and meatiness of the beef. Really delicious. I blanched the carrots slightly as I often find them hard work when they’re raw. It worked a treat.

RECIPE:
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Apple & Fennel Salad

apple-fennel-salad

I made this to accompany some spiced pork cutlets that had been rubbed in an Ethiopian spice mix called Berbere. The sweetness of the apple and slightly aniseed taste of fennel worked perfectly with pork. This zingy, refreshing salad could also accompany fish or chicken. It’s perfect for a summer’s evening.

RECIPE:
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Moroccan Tomato Ketchup

ketchup

I do like a bit of tomato ketchup from the bottle once in a while, but I must say it’s way too sweet and strangely doesn’t really taste of tomatoes anymore. This is a simple, homespun sauce which takes a Moroccan character. Lovely and rich, and spicy too. It’s great served just as you would with normal tomato ketchup – dip your chips in it, smother your bacon sandwich. Cover your Christmas dinner with it for all I care – just give it a try!

RECIPE:
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Chickpea Patties

chickpea-fritters

These little patties were the star of the show! The delicious aromatic Berbere spice mix brings a fragrance and taste to these that is just glorious. The crunch of the crumbed crust works perfectly with the soft, creamy texture inside. All it needs is a little yoghurt on the side to finish it (and me) off!

RECIPE:
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Cauliflower, Dill & Cumin Fritters

cauliflowerfritters

I love cauliflower, and I love finding new, interesting ways to cook it. Here’s a simple recipe for cauliflower fritters. It takes its influence from Indian vegetable pakora’s but gives the little fritters more of a middle eastern slant with the use of my favourite spice, cumin and one of my favourite herbs, dill. They’re light and fresh with a little spice from the chilli to liven up things. Great with fish or meat and even as a simple vegetarian starter too. Splendid.

RECIPE:
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My favourite Cookbooks.

ArabesqueMadhur Jaffrey's Ultimate Curry BibleAmaretto, Apple Cake and Artichokes

I love reading cookbooks. I read them on the bus, in bed and even on the loo so I thought it fitting that I create something to celebrate some of my favourite books from my ever expanding bookshelf. Click HERE to see which books made my list. As soon as finished the post there were another 10-15 books which were screaming out for a mention so I’m sure they’ll make it to the list at some point.

Figs with Cinnamon Crumble, Pomegranate Molasses and Honey Yoghurt

figs_with_pomegranate1

This is utterly delicious. I devised this after being given some figs and some pomegranates by Brendan as he asked to make something special. I was amazed just how successful it was. I’m pretty sure you’ll agree. The sharpness of the pomegranate and sweetness of the yoghurt together with the mellow cinnamon are a trio made in heaven. It’s one of the best desserts I’ve ever tasted! Brendan has insisted that this dish be called “Figs Jackson” in case it becomes the peach melba of the new millennium.

RECIPE: (serves 2)
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