I made grilled vegetables with celery salt and green herb sauce for lunch today. In fact, I only grilled the vegetables as I'd made the accompaniments earlier in the week. I've been excitedly pouring through the pages of my new Cornersmith cookbook https://www.cornersmith.com.au/collections/cookbook/products/use-it-all The book is a fabulous guide ... Read More
sauces
Grilled Vegetables with Carrot Leaf Pesto
Grilled vegetables with carrot leaf pesto is a beautiful accompaniment to the baked leek and saffron risotto. You’ve probably realised by now that I’m fan of green sauces, having included several versions in previous blog posts. I particularly like to use parts of vegetables that would otherwise be discarded, such as the leaves of baby carrots. You ... Read More
Salsa Verde with Radish Leaves
Salsa verde with radish leaves is simply my interpretation of a green sauce of chopped herbs. Many versions exist - think of the British mint sauce, the French sauce verde with chives and tarragon, or the the Argentinian chimichurri with coriander, just to name a few. I bought a bunch of beautiful radishes from my local market this ... Read More
Mixed Vegetable Pasta Sauce
This mixed vegetable pasta sauce is one that I often make often during the week. It starts with a soffrito base, which is a mixture of slowly cooked onions, carrots and celery. The Italians use soffrito to add flavour to sauces, soups and stews. I like to add a bit of garlic, too. The red capsicum delivers a beautiful sweetness. Serve the mixed ... Read More
Romesco Sauce with Smoked Paprika
Romesco sauce with smoked paprika is one of the most delicious sauces I've ever eaten. There is something about the sweet capsicums, the tart tomatoes, the caramelised garlic, all blended together with roasted nuts, smoked paprika and sharp vinegar that makes it irresistible! Did you know that the sauce originates from Catalonia in Spain? It was ... Read More
Chimichurri Sauce with Parsley, Coriander and Rocket
Chimichurri sauce with parsley, coriander and rocket is an excellent condiment for grilled meat. It goes well with lamb cutlets, chicken thighs and skirt steak, It's also delicious with roasted pumpkin if you prefer a vegetarian option. Originally from Argentina, Chimichurri is thought to have derived from the Basque word, Txmitxurri, meaning ‘a ... Read More
White Bean Dip
I usually spend a bit of time in the kitchen at the weekends, making a few things for the week ahead so that mealtimes are not such a rush. My kids love hummus, either to have in their sandwiches, or as a dip for chopped vegetables. Did you know that hummus means chickpea in Arabic? However, I digress because I had no chickpeas on hand. I used a ... Read More