Today’s Pickled Vegetables Bought to You By The Palomar Cookbook

 

Mkhallal

I have recently received a copy of The Palomar Cookbook and I am delighted to find a recipe that uses the current garden vegetable harvest – beetroot and turnips.   I haven’t ever tried to make (or taste this before) but image it will be delicious – the beetroot especially  – vinegar, a little salt, a little sugar, some chili,  garlic and bay leaves. The turnip – I cant quite imagine how that will be – it is now a beautiful soft pink colour… the taste?I dont know what to expect.

Has anybody ever made or had Mkhallal (pickled turnip and beetroot) before? Let me know what you think of it.

Have you been to this restaurant?

 

 

the-palomar-cookbook

The Palomar Cookbook

Hachette Australia

Mitchell Beazley

ISBN:9781784720995

Description:

Enjoy more than 100 utterly delicious recipes from award-winning restaurant The Palomar, with dishes influenced by the rich cultures of Southern Spain, North Africa and the Levant. This debut cookbook includes recipes for the restaurant’s signature dishes, alongside recipes drawn from family tradition, mothers and grandmothers, from influences, encounters, places travelled to and places evoked by their flavours alone.

Pulling on the traditions of the Mediterranean, The Palomar Cookbook is your guide to recreating the intense and evocative flavours of an exotic elsewhere in your own kitchen. With mezze dishes to share, sweet and savoury pastries, simple dishes for a quick fix and more complex dishes for a main meal, each recipe is both evocative and innovative, and – first and foremost – bursting with flavour. Chapters include:

What’s in the cupboard?
Essential ingredients and spice mixes

The meal before the meal
Spiced olives with rose petals & balsamic vinegar | Velvet tomatoes | Baba ganoush

Raw beginnings
Scallop carpaccio with ‘Thai-bouleh’ | Kubenia | Spring salad

The main act
Cauliflower steak with labneh & grated tomatoes | Polenta Jerusalem-style | Pork belly with ras el hanout

Yael’s Kingdom
Kubanah bread | Tahini ice cream | Jerusalem mess

For those who want to kick back
Drunken botanist | Bishbash posh wash | Sumac-ade

PRAISE FOR THE PALOMAR
“Middle Eastern fireworks” – Giles Coren, The Times
“Death-row dinner good” – Grace Dent, Evening Standard
“Gorgeousness” – Nigella Lawson

 

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2 thoughts on “Today’s Pickled Vegetables Bought to You By The Palomar Cookbook

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