Posts Tagged ‘salad days’

h1

What I ate on my holidays

January 18, 2013

Salad days

It’s been 46.2 degrees Celsius here in Sydney today – that’s over 112 degrees for you Farenheit fans – at the end of my first week back in the office for a loooong time. Luckily this room is air conditioned  unlike the rest of the house, but I’m wondering what on earth to cook for dinner. Last time it got nearly this hot I made this, but I think I have a batch of Karen Martini’s amazing Syrian chicken in the freezer, so I think we’ll have that (actually it’s ours, not Karen’s – but the recipe is hers…)

January has been perfect salad weather so far. So in lieu of a very, very overdue posting – and just before I go and find a cooling bevvy in the fridge – I’ve decided instead of writing here I will merely present a pictorial history of my favourite bits of holiday cooking and eating. Salads, salads, salads and more salads, with the odd bit of protein thrown in. Have been inspired again by the wonderful Ottolenghi lads, as I was given this fantastic book for Christmas, but also have revived lots of old favourites. Hope to be back here soon with some recipes … if you’re in Australia, stay cool folks!

Oh look, the cool change is here! Aaaaahhhh….

h1

Summoning summer: citrus couscous

September 11, 2009

couscous2One of the many salads we devoured last weekend on our tropical mini-break was a holiday favourite – we have eaten this on every summer camping or beachside weekend away for years and years, so whenever we eat this, it always feels like summer to me. It is spectacularly good with flaked smoked trout and a dollop of mayonnaise. I think the original recipe is from a Gourmet Traveller some years ago, but have no more specific source than that except my friend J, who first gave me the recipe.

The only other thing I know about this dish is that anyone who tastes it loves it, and it keeps happily for days and days as leftovers. So if you would like to summon up summer this weekend, go ahead and try it out. This quantity works well for six greedy grunters (us) or eight more sedate eaters.

Citrus couscous

  • 2 cups couscous
  • 2 cups orange juice (about eight oranges – best if freshly squeezed because you can use the pulp tooo)
  • 1 knob of butter
  • salt & pepper
  • 3 or 4 zucchini, sliced on the diagonal
  • olive oil
  • 1/2 bunch shallots, sliced
  • 1 teaspoon cumin
  • 1/2 cup currants
  • 1/2 cup pine nuts, lightly toasted (don’t blacken them too much like I did in this pictured one!)
  • 1 bunch mint, finely chopped
  • 1 bunch coriander, finely chopped
  • lemon juice to taste (about half a lemon’s worth is good)
  1. Bring orange juice to boil in a small saucepan with butter, salt & pepper. Turn off the heat and stir in couscous till well combined. Leave for at least half an hour.
  2. Lightly toast the pine nuts in a non-stick pan.
  3. Saute zucchini slices in olive oil until well browned and soft.
  4. In a large salad bowl combine all remaining ingredients, and season well. Add the cooled zucchini to the mix.
  5. Take the saucepan and gently comb and scrape the couscous until the grains separate – this takes a while and it’s important to be patient, otherwise you end up with big lumps. Empty the loose grains into the salad bowl as you go. Often the last thin layer has to be discarded.
  6. Stir other ingredients loosely through the couscous until well combined and check seasoning.