skip to main |
skip to sidebar
I've discovered something about food blogs and graduate school: they're often mutually exclusive. This semester has been manic, but I took today off and spent it in lovely Georgetown, Texas, just north of Austin, meeting a friend's horses, doing some low-level antiquing, eating hamburgers and drinking chocolate shakes at the fabulous Monument Cafe, and taking photos for the first time in weeks and weeks. They make my life look much more pastoral, horse-y and Texan than it really is (as evidence of my inexperience with these things, I managed to shock myself on an electric fence while taking one of these pictures. It felt kind of - snappy).
I have so many delicious things to share with you, including the tasty things I made for Australia Day way, way back in January. Coming soon (because so is Spring Break).
Who knew that throwing some apples in with roasted red peppers (capsicums) and tomatoes could taste so fabulous? That touch of sweet fruit in amongst the chili and garlic makes all the difference. I made this salad as part of my Arabian Nights feast, and it all vanished quickly.
Roast Pepper, Tomato & Apple Salad
adapted from Claudia Roden's Arabesque
3 fleshy red bell peppers (capsicums)
1 large onion, sliced in wedges
3 to 4 tbsp extra virgin olive oil
2 garlic cloves, chopped
1 lb (450g) tomatoes, peeled and chopped
1 or 2 chili peppers, left whole
salt and black pepper
2 sweet apples (such as Golden Delicious)
Place the peppers (capsicums) on a sheet of foil on an oven tray under a preheater broiler (grill), 2.5 to 3.5 inches from the heat. Turn them until their skins are black and blistered all over. Alternatively - and more easily - roast them in the hottest oven for about 30 minutes, or until they are soft and their skins blistered and blackened, turning them once after 15 minutes.
To loosen the skins further, put them in a strong plastic bag, twist in shut, and leave for 10 to 15 minutes. When the peppers are cool enough to handle, peel them and remove and discard the stems and seeds. Now cut the peppers lengthwise into ribbons.
In a wide pan, fry the onion in 2 tablespoons of olive oil over a medium heat, stirring often until they are lightly coloured. Add the garlic and stir until it just begins to colour, then add the tomatoes and chili peppers. Season with salt and pepper and cook gently for about 20-30 minutes.
Leaving the peel on, core the apples, quarter them, and then halve each quarter. Stir the red pepper ribbons into the onion mixture, then add the apple slices. Cook gently until the apples are tender, adding a little water if the pan becomes too dry.
Serve cold, drizzled with the remaining olive oil.
Another dish I made for my Arabian Nights feast: a smooth, flavourful salad of chickpeas with yoghurt, cumin, coriander (cilantro) and mint. Using fresh chickpeas would make this even tastier; just make sure you soak them overnight. I sprinkled this with pomegranate seeds just before serving - pretty and delicious.
Chickpea & Yoghurt Salad
400g (14 oz) tin chickpeas, well rinsed and drained
3/4 cup plain Greek yoghurt
1/4 tsp ground cumin
1 tsp caster (superfine) sugar (or ordinary sugar)
1 small handful coriander (cilantro) leaves, roughly chopped
1 small handful mint leaves, roughly chopped
1 tsp salt
pomegranate seeds (optional)
Mix the chickpeas, yoghurt, ground cumin, sugar, coriander, mint and salt in a bowl and stir to combine thoroughly. Adjust the seasoning if necessary, cover and refrigerate for at least 1 hour before serving. Sprinkle with pomegranate seeds to serve.
