Reminiscent of the 1920’s – it was the time that The Great
Gatsby was set and there was prohibition in USA! It is believed that the side
car was originally made at the Ritz in Paris. The drink was directly named for
the motorcycle attachment.
INGREDIENTS
60ml VSOP Cognac
30ml Cointreau
22ml lemon juice
METHOD
Combine Cognac, Cointreau, and lemon juice in a cocktail
shaker and fill with ice. Shake well until chilled, about 10 seconds. Strain
into prepared glass; garnish with a twist of orange or lemon peel.
This is a delicious way to prepare fish – traditionally
prepared with singhara (giant river cat fish), I used local New Zealand fish
but you could use any firm white fish. Don’t be put off by the unusual spices –
all these are easily available in any Indian store. I assure you the end result
is a very authentic dish that is moreish.
There are several rivers flowing through the southern states of India and the fertile deltas are excellent for growing rice. That is why rice is a staple and it is used not only as the carbohydrate source but also used in a variety of ways. Pulihora is made for festive occasions, although traditionally made with Ponni rice and tamarind, the lemon and mango version is popular in Andhra Pradesh. I find the long grain rice we get has too much starch and gets too sticky, so prefer Basmati rice.
You cannot make pulihora without using hing. There is a
certain umami savouriness that hing brings to the dish. Hing or asafoetida is a
resin of giant fennel plants that grow wild in Afghanistan and Iran. It was
brought to India about the 16th century. The resin can be kept pure,
which is how I store mine. You mostly find it ground to a powder and mixed with
wheat – in India L.G (not the Korean brand) is synonymous with hing powder.
INGREDIENTS
250 grams Basmati rice, rinsed several times until water
runs clear
Not a tagine, perhaps a Middle Eastern spiced Ratatouille, that is what my daughter said when I served this up for a weekend lunch. It is best eaten a couple of days after it is cooked, making it perfect as a make ahead meatless dinner. There are all sorts of spices and yes there are whole green chillies too!!
INGREDIENTS for the SAUCE
100 ml extra virgin olive oil
2 large onions finely diced
3 cloves garlic, finely chopped or use a Microplane
This recipe is from Dish, the magazine (Issue 85). I love that it is straight forward and doesn’t use too many bowls and pans. The loaf takes a long time to cook but it is absolutely scrumptious, so it seems worth the time The texture is nutty, yet the cake does not use any almond meal.
100 grams or four handfuls baby kale, washed and dried
50 grams of pickled ginger (from Asian stores)
1 large grapefruit, peeled and segmented
1 plus ½ tablespoon infused olive oil (I used Al Brown’s lemon & oregano)
Salt to taste
METHOD
Drain the pickled ginger and dry on kitchen paper. Place
baby kale in a salad bowl. Sprinkle a tablespoon of olive oil and add salt. Use
your fingers to mix as this way you will also massage the kale so it is tender.
Arrange the grapefruit segments and pickled ginger on top. Just before serving
drizzle the remaining half tablespoon of olive oil. Serves 4.
