This dish is a classic Tunisian salad. This salad can be served on its own, or is fantastic with fish or a grilled steak.
Tunisian carrot salad
Serves 4
Ingredients:
- 8 large carrots, peeled
- olive oil, to coat and to finish
- ½ cup (125 g) Kalamata olives, pitted and cut into quarters
- 1 ½ Tbsp (25 g) coriander seeds, toasted
- 1 ¼ Tbsp (20 g) cumin seeds, toasted
- 1 ¼ Tbsp (20 g) caraway seeds, toasted
- 2 red bird’s eye chilies, finely sliced
- 1/2 bunch cilantro, leaves picked, divided
- 1 batch Harissa Dressing (recipe follows)
- kosher salt, to finish
Harissa dressing
- 5 Tbsp (75 mL) Harissa (see below)
- 1 clove garlic, peeled
- 3 Tbsp (45 mL) white vinegar
- ½ cup (125 mL) canola oil (approx)
- kosher salt, to taste
Harissa
- 4 medium red bell peppers
- 1 tsp (5 mL) whole cumin seeds
- 2 Tbsp (30 mL) whole coriander seeds
- 6 cloves garlic, peeled
- 20 long red bird’s eye chilies, seeds removed
- 20 long red bird’s eye chilies (whole)
- ½ cup (125 mL) grapeseed oil
- kosher salt, to taste
Method:
- Preheat oven to 180ºC (350ºF).
- Cut carrots in half crosswise and then quarter each half, lengthwise. Using a knife, carefully cut the core from each section of carrot. Set core aside for stocks, soups, or feeding to the chooks.
- Coat carrots in olive oil and spread carrot batons evenly on a baking sheet. Place in oven, and roast for 15-minute intervals, tossing carrots gently in between, for up to approximately 45 minutes or until tender. Remove carrots from oven and let carrots cool on baking sheet to room temperature.
- In a bowl, combine carrots, olives, toasted seeds, chilies and ¾ of the cilantro leaves. Dress liberally with Harrisa Dressing, tossing to coat evenly. Season to taste with salt.
- To serve, stack salad so carrots are in a wood stack formation on large flat serving plate. Garnish with remaining cilantro leaves, and lightly dress with olive oil. Serve immediately.
Harissa dressing
- In a blender, combine Harissa, garlic and vinegar. Purée until smooth. Transfer mixture into a bowl. Gently whisk in canola oil to combine. Be careful not to fully emulsify dressing.
- Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
- Makes about 1 cup (250 mL)
Harissa
- Over a naked flame, blister the red bell peppers until skin is completely blackened. Place blistered peppers in a bowl and cover bowl tightly with plastic wrap. Set aside and allow peppers to steam while cooling. When peppers have cooled, remove skin and seeds and set peppers aside at room temperature.
- In a dry pan, toast cumin and coriander seeds, tossing continually, for approximately 3 minutes over high heat or until aromatic. Remove seeds from pan and set aside at room temperature to cool.
- In a spice grinder, finely grind cooled toasted cumin and coriander seeds. Tip: Do not grind while hot as spice will burn.
- In a food processor, combine garlic cloves, chilies and ground spices. Process on high until smooth. Add bell pepper flesh and pulse until smooth. Note: Over-puréeing the mixture will turn its colour to orange rather than a desired deep red.
- Transfer mixture to a bowl, and add 115 mL of grapeseed oil. Gently stir to combine. Season mixture to taste with kosher salt, and transfer to an airtight container. Seal the surface of the harissa with 10 mL of grapeseed oil and cover with a lid. Store in refrigerator for up to 2 weeks.
- Makes about 2 ¼ cups (565 mL)
Courtesy Chef Adam Hynam-Smith, author, Curbside: Modern street food from a vagabond chef (November 2014–Whitecap Books)
Tags: appetizer, carrot, salad, side dishes, summer, tunisian, vegetarian
Unless your mama is from western India, chances are this is not your mother’s mayo-smothered, garlic powder-ridden coleslaw. Nutty, tart, with a citrus burst, these crunchy shreds of cabbage pack just the right amount of heat from the fairly benign Serrano chiles. Serve it, as is, for a salad course, or as an accompaniment to your traditional picnic fare.
Indian slaw
Makes 6 cups
Ingredients:
- 1/2 small head of cabbage (about 1 pound) or 1 bag (14 ounces) coleslaw mix
- 1 to 2 fresh green Serrano chiles, stems discarded
- 1/4 cup dry-roasted peanuts
- 1/4 cup dry unsweetened coconut shreds (see tips)
- 1/4 cup finely chopped fresh cilantro leaves and tender stems
- 1 1/2 teaspoons coarse kosher or sea salt
- Juice from 1 medium-size lime
- 2 tablespoons canola oil
- 1 teaspoon black or yellow mustard seeds
- 1/4 teaspoon ground turmeric
Method:
- Remove the tough rib from the lower center of the halved cabbage by slicing it through, ending up with a v-shaped opening at the base. Cut the cabbage in half lengthwise. Slice it into shreds, as thin as you can. Dump them into a large bowl. If using the pre-shredded coleslaw blend (which usually has a few shreds of carrots and purple cabbage in it for color), empty the bag’s contents into a large bowl.
- Slice the chiles lengthwise and then cut them into thin slices, crosswise, ending up with half-moons of chiles that still have the rib and seeds within. Do not discard the seeds. Add this to the cabbage.
- Empty the peanuts into a spice grinder (like a coffee grinder), food processor’s bowl, or mini chopper and pulse the nuts to a consistency of coarse bread crumbs. Letting the machine run incessantly may yield a gummy product that you know more commonly as peanut butter. Tip the contents of the grinder over the cabbage. Add the coconut, cilantro, salt, and lime juice.
- Heat the oil in a small skillet over medium-high heat. Once the oil appears to shimmer, add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Remove the pan from the heat and sprinkle in the turmeric which instantly bathes the oil with its yellow hue, the heat just right in cooking the spice without burning it. Pour this popcorn-smelling mélange over the cabbage. I often grab some of the cabbage from the bowl and add it to the skillet, wiping it clean with the shreds to make sure I get every last bit of spice and oil. Thoroughly combine the contents in the large bowl (tongs, spoons, or my favorite – clean hand) to ensure every shred is evenly coated with everything. Serve either at room temperature (my preference) or chilled.
Courtesy Raghvan Iyer, www.raghavaniyer.com
Click here to buy the book.
Honeybun garlic ribs
Ingredients:
- 1 Rack of Baby Back Pork Ribs
- ½ cup Molasses
- 2 tbsp Worcestershire Sauce
- ½ cup Ketchup
- ½ cup Cola
- ¼ cup Brown sugar
- ¼ cup Apple Cider Vinegar
- 2 tsp Garlic Butter
- 5 tsp Honey
For Brine:
- 4 tbsp Sea Salt
- 2 tbsp Peppercorns
- 6 Bay Leaves
- 3 tbsp Dried Chives
- 3 tbsp Garlic Powder
- 3 tbsp Onion Powder
- 1 tbsp Paprika
Method:
- Prepare ribs by cleaning off extra fat and silver skin backing from rack.
- In a large pot of water, add brine ingredients. Bring to a boil and cook ribs for 40 minutes.
- To make sauce, add ingredients, one by one to a pot and heat so sugars dissolve and all ingredients are mixed.
- Removed boiled ribs and sauce them with homemade BBQ sauce. Put ribs in slow-cooker and cook for extended amount of time on low. Sauce ribs while cooking for added flavor.
- On a hot grill, place slow-cooked and sauced ribs for final grilling. Grill both sides of ribs a few minutes each, adding more homemade BBQ sauce for desired sauciness
Pork tenderloin
Ingredients:
- 1 Pork Tenderloin
- 1 ½ cup Coconut Milk
- ¼ cup Peanut Butter
- 2 tbsp Fresh Lime Juice
- ¼ cup Soy Sauce
- 4 Cloves Garlic, chopped fine
- 2 Thai Chilli Pepper, seeded and diced
- 2 tbsp Cilantro, chopped
- Salt & Pepper
Method:
- Clean and prepare tenderloin, removing excess fat.
- Cut tenderloin into either large cubes (later to be put on skewers) or into large discs for plating)
- Combine all ingredients in a bowl, add pork tenderloin and chill for 12-24 hours
- Pre-heat the grill. Remove tenderloin from marinade.
- On a medium heat, brush grill with small amount of oil. Grill the pork either on skewers or as pork discs for 7-8 minutes – or until cooked throughout.
- Serve with grilled asparagus, wrapped with prosciutto
Prosciutto-wrapped asparagus
Ingredients:
- 1 bunch Asparagus
- 300 g Thinly sliced prosciutto
- 1 tbsp Garlic Cream Cheese
Method:
- Put a small amount of garlic cream cheese on a slice of prosciutto
- Place three cleaned and trimmed asparagus stalks on the prosciutto
- Roll and wrap the prosciutto around the asparagus
- On a medium heat, grill the asparagus for a few minutes each side.
Courtesy Chef Christopher Tan, www.thefoodfella.com
Tags: asparagus, grilled, main dishes, pork tenderloin, prosciutto, ribs, side dishes, spring, summer
Chilean Pebre sauce is low fat, easy to make and adds just the right zip. Choose uniform asparagus stalks for easier timing on the grill. Serve hot or at room temperature. The sauce is also good with grilled meats or fish.
Grilled asparagus and South American pepper sauce
Preparation Time: 5 minutes
Standing Time: 30 minutes
Cooking Time: 5 to 10 minutes
Serves 4
Ingredients:
- 1/2 cup (125 mL) minced Ontario Greenhouse Sweet Red Pepper
- 1/4 cup (50 mL) minced onion
- 1/3 cup (75 mL) minced fresh cilantro or parsley
- 3 tbsp (45 mL) olive oil
- 1 tbsp (15 mL) each water and white vinegar
- 2 cloves garlic, crushed
- 1 tsp (5 mL) dried oregano
- 1/8 tsp (0.5 mL) hot red pepper flakes or smoked paprika
- 1/4 tsp (1 mL) each salt and pepper
- 1 lb (500 g) Ontario Asparagus, trimmed
Method:
- In small bowl or measuring cup, mix red pepper, onion, cilantro, 2 tbsp (25 mL) of the olive oil, water, vinegar, garlic, 1/2 tsp (2 mL) of the oregano, hot pepper flakes, salt and pepper; cover and let stand at least 30 minutes or refrigerate overnight.
- Mix remaining oil and oregano; brush on asparagus to coat well. Place asparagus in grill basket or directly on grill over medium-high heat. Close cover and grill, turning with tongs, for 3 to 5 minutes each side, or until just tender. Place in shallow serving dish; top with sauce. Serve hot or at room temperature.
Courtesy Mairlyn Smith/Foodland Ontario, www.foodlandontario.ca
Click to buy the book.
Brussel sprout cups
Yields 24 pieces
Ingredients:
- Brussels Sprouts, shredded – ½ lb
- Brussles Sprout Cups – blanched 36 pcs (outer leaves of large sprouts)
- Butter – 1oz
- Bacon, diced – 3oz
- Shallots, minced – 2oz
- Garlic, chopped – 1oz
- White wine – ¼ Cup
- 35% cream – ½ Cup
- Truffle paste – 1 tbsp
- Salt & pepper – to taste
Method:
- Heat a stainless steel sauce pan over medium heat.
- Melt butter until foaming, add bacon and render.
- Add shallots and garlic, sauté until translucent.
- Deglaze with white wine, reduce wine by half.
- Add cream and truffle paste, reduce for 2-3 minutes.
- Add in shredded brussel sprouts and cook in cream until tender and sauce has thickened – 2-3 minutes.
- While sauce is reducing begin laying out the blanched brussel sprout cups in stacks of two.
- When shredded sprouts are finished in the sauce, carefully spoon them into the cups, serve immediately.
Courtesy Chef Graham Pelley, www.e11even.ca
Tags: appetizer, brussel sprout, e11even restaurant, festive, graham pelley, side dishes, thanksgiving
How to Feed a Family: Glazed green vegetables
Ingredients:
- 1 bunch asparagus trimmed
- 2 handful green beans trimmed
- 3tbsp butter
- 2 tbsp sugar
- Salt pepper
- 1 cup peas (frozen are fine)
Method:
- Place the asparagus and beans in a medium-sized frying pan.
- Add enough water to not quite cover the veggies.
- Add the butter, sugar and a pinch salt and pepper. Place lid on top.
- Simmer over med heat until the veggies are almost tender, 3 min.
- Add Peas and cook for 1 min. Shake pan so everything gets covered in the glaze. Check the beans to see if they’re tender as you like and serve.
Courtesy Ceri Marsh and Laura Keogh, www.sweetpotatochronicles.com
Tags: ceri marsh, entrees, how to feed a family, laura keogh, side dishes, summer, vegetables
How to Feed a Family: Corn pancakes
Ingredients:
- 1 cup frozen corn
- 2 eggs
- 2 cups buttermilk
- 2 tbsp vegetable oil
- 1 ½ cups cornmeal
- ½ cup all purpose flour
- 1tsp baking soda
- 1 tsp baking powder
- 1tsp salt
- 1tsp sugar
- 4 scallions trimmed and chopped from white to beginning of green
Method:
- Pour frozen corn into small bowl and set aside to thaw. Separate the eggs and whip up whites into soft peaks
- In another bowl, mix the egg yolks with buttermilk and oil
- In yet another bowl, mix together cornmeal, flour, baking soda, baking pwdr,salt and sugar.
- Add the egg yolk mixture to dry ingredients and stir to combine. Stir in thawed corn and scallions. Gently fold in the egg whites. Allow batter to stand for 10 min before cooking.
- Heat small amount of vegetable oil in a large frying pan over medium heat. Pour ¼ cup of batter for each pancake in to hot pan, allow bubbles to form along the edges of the pancakes, flip and cook for a couple of minutes. Serve with tzatziki and salsa.
Courtesy Ceri Marsh and Laura Keogh, www.sweetpotatochronicles.com
Tags: ceri marsh, corn, how to feed a family, laura keogh, pancakes, side dishes, vegan, vegetables
Almost Done!
Please confirm the information below before signing up.
{* #socialRegistrationForm *} {* socialRegistration_firstName *} {* socialRegistration_lastName *} {* socialRegistration_emailAddress *} {* socialRegistration_displayName *} By clicking "Create Account", I confirm that I have read and understood each of the website terms of service and privacy policy and that I agree to be bound by them.