When life gives you zucchinis, make zucchinni pickle with chilli & mint (p.51) Thanks Cornersmith Salad and Pickles. 🙂
I love the summer garden – stone fruit, tomatoes, capsicum, coriander (cilantro), cucumber… and the obligatory tonne of zucchini – to eat, freeze, giveaway and pickle.
Recently I have come across the most useful book: Cornersmith Salads and Pickles – Alex Elliott-Howery and Sabine Spindler.
This book is amazing, just what I need. I am not a naturally inspired salad maker – but I want to make inviting salads and vegetable dishes that say eat me. It has recipes for yummy meals and guides for pickling and fermenting (good for the gut) which are great ways to store and use up our abundant seasonal fresh produce.
The Cornersmith way of eating sounds like a perfect match for me (and you): “The Cornersmith way to eat is about bringing together a variety of deliciously simple elements. Make one or two vegetable dishes, open a jar of pickles or ferments, add a good loaf of bread and perhaps an easy protein – a great piece of cheese, some eggs, a slice of grilled meat or fish. No diets, no superfoods, no guilt… Just good food with more taste and the added benefit of cutting down food waste. From the award-winning Cornersmith cafes and Picklery comes the follow-up to their bestselling self-titled cookbook, with a focus on seasonal salads, pickles and preserving. Including dozens of simple ideas for fresh ingredients that might otherwise be thrown away, Cornersmith: Salads & Pickles is your handbook to putting vegetables at the centre of the way you eat.”
‘Images and recipes from All Day Café by Stuart McKenzie (Murdoch Books). Photography by Armelle Habib. RRP $39.99.’
“This recipe is our best-selling dish, hands down – it has icon status. In fact, I would go so far as to say that it generates about 20 per cent of our kitchen sales. We hope you like it as much as we do!” p.86
4 cobs of fresh corn
2 zucchini (courgettes), grated
1 red onion, finely diced
1/2 bunch of coriander (cilantro), leaves picked and roughly chopped
2 free-range eggs
150 g (5 1/2 oz/1 cup) self-raising flour
4 free-range eggs
2 firm, ripe avocados
juice of 1/2 lemon
200 ml (7 fl oz) Kasundi (page 49)
4 tablespoons sour cream
pea shoots or micro herbs,
smoked salmon or fried bacon,
to serve (optional)
To make the corn and zucchini fritters, preheat the oven to 180°C (350°F). Place the corn cobs on
a baking tray, drizzle with a little olive oil and roast for 45 minutes. Allow to cool, then use a sharp knife to remove the corn kernels from the cobs.
Place the corn, zucchini, onion and coriander in a large bowl. Add the eggs and flour and mix well. Season with sea salt and freshly ground pepper.
Heat 200 ml (7 fl oz) of olive oil in a large heavy-based frying pan over high heat. Using an ice cream scoop, scoop balls of the fritter mixture and add to the hot oil. Gently press the fritters down with the back of the scoop to flatten them slightly. Take care, as the oil can spit.
Cook the fritters for 2 minutes on one side, then turn them over and cook for a further 2 minutes,
or until golden brown and cooked through. This amount of batter should make 12 fritters.
Poach the eggs for 2–4 minutes in a pan of simmering water (page 33).
Meanwhile, cut the avocados in half, remove the stones and then use a spoon to scoop the flesh
into a small mixing bowl. Add the lemon juice and season with salt and pepper. Use a fork to crush everything together and set aside.
To serve, spread 2 heaped tablespoons of kasundi over each plate and top with three corn fritters. Top with some avocado, a poached egg and some sour cream and garnish with pea shoots. Serve with a side of smoked salmon or fried bacon if the troops are hungry.
1 tablespoon vinegar
1 teaspoon sea salt
8 free-range eggs
Fill a wide saucepan or deep frying pan with water until about 10 cm (4 inches) deep. Add the vinegar and salt. Bring to the boil over medium–high heat, then reduce the heat so the water is just simmering.
Working with one egg at a time, crack the egg into a saucer or cup. Using a slotted spoon, stir
the simmering water in one direction to create a whirlpool. Holding the saucer as close to the water as possible, gently slide the egg into the centre of the whirlpool. Repeat with the second egg.
Cook for 2–3 minutes for a soft yolk or 3–4 minutes for firm. Remove the eggs with the slotted spoon and drain on a plate lined with paper towel. Repeat with the remaining eggs and serve everyone two eggs each with some toast.
Make sure your eggs are really fresh for poaching.
Cracking the egg into a saucer first lets you check the yolk is intact and gives you better control when sliding it
into the pan.
While the eggs are cooking, and between each serve, use a slotted spoon to skim any foam off the water.
Images and recipes from More Please! By Manu Feildel with Clarissa Weerasena (Murdoch Books) $39.99
serves 4 as a main or 6 as a side
“If you’re not a big fan of vegetables, I have a feeling this recipe from the south
of France will change your mind. Ripe vegetables are baked together with garlic and fresh herbs, and the result smells like summer.” (p.150)
60 ml (2 fl oz/¼ cup) olive oil
4 brown onions, thinly sliced
4 garlic cloves, thinly sliced
2 tablespoons thyme leaves
3 large zucchini (courgettes)
3 Japanese eggplants (aubergines)
6 truss tomatoes
2 tablespoons coarsely chopped rosemary
sea salt and freshly ground black pepper
Preheat the oven to 200°C (400°F).
Place a frying pan over medium heat, add 1 tablespoon of olive oil and sauté the onion for about 15 minutes, or until lightly golden, reducing the heat a little if the onion begins to catch. Add the garlic and 1 tablespoon of thyme and cook for 2 minutes. Spread the onion mixture over the base of a large roasting tin.
Wash the veggies and cut them widthways into 1 cm (½ inch) thick slices. Tightly arrange the vegetables in rows over the onion base, starting with the zucchini, followed by the eggplant then the tomato. Gently push the slices out so they sit in a diagonal pattern, exposing some of the flesh. Drizzle with the remaining olive oil and sprinkle over the rosemary and remaining thyme. Season with salt and pepper and bake for 45 minutes, or until the vegetables are tender.
Allie Grant, Jessica Beaton and Sarah Buckle
Penguin Random House Australia
“Nothing beats a traditional risotto, but spending 20 minutes at the stovetop, stirring, just isn’t always possible. This baked version is still wonderfully creamy, but gives you time to relax and put your feet up, or more realistically help with homework or building that Lego masterpiece.” (p.230-231)
S e r v e s 2 a d u lt s , 2 to d d l e r s , 2 b a b i e s
P R E P T I M E 15 minutes
C O O K I N G T I M E 40 minutes
1 tablespoon olive oil
1 onion, finely diced
¼ leek, white part only, thinly sliced
1 clove garlic, crushed
1½ cups (300 g) Arborio rice, rinsed
1 tablespoon salt-reduced tomato paste (puree)
2 cups (500 ml) salt-reduced vegetable stock or homemade vegetable stock (see page 240)
400 g tin no-added-salt chopped tomatoes
1 carrot, coarsely grated
1 zucchini (courgette), coarsely grated
185 g tin tuna in spring water, drained
½ cup (40 g) finely grated parmesan (optional)
Small handful of flat-leaf parsley, finely chopped
F U S S Y E AT I N G T I P If your baby is refusing to be spoon-fed, adapt the meal so you can offer it as finger food. This risotto, for instance, can be rolled into little balls that are easy to pick up and munch on.
S TO R A G E Keep in an airtight container in the fridge for up to 2 days. Alternatively, freeze individual portions in freezer bags or airtight containers for up to 2 months.
A L L E R G I E S / I N TO L E R A N C E S Gluten: use gluten-free stock. Dairy: omit the parmesan.
‘Extracted from One Handed Cooks by Allie Gaunt & Jessica Beaton with photography by Sarah Buckle, Viking, RRP$39.99
The perfect vegetarian picnic food – vegetarian sausage rolls made with zucchini, capsicum (bell pepper), carrots, basil, cheddar cheese, fresh breadcrumbs, garlic…easy to make and delicious.
It has been a very bust time in the kitchen this week. We have had an abundance of zucchini (courgette), eggplant (aubergine/brinjal) , capsicum (bell peppers) , onions and tomatoes- the problem being they all ripen at once so what do you do with the excess after you have given away and made pasta sauce and passata? You make pickle! And this turned out perfect – just like the pictures in the book Preserving and tasted so good ( it is meant to be left in the cupboard for a month before use but the little bit I had leftover was great on my ham sandwich today)
And the after: