Carrot and Apple Salad

This is an easy, light and refreshing side salad that takes no time to prepare. The amount of sugar you add to the dish (if any) will depend on the tartness of the apples. Recipe serves 4-6.

Ingredients:

2 teaspoons fresh lemon juice
2 tablespoons fresh orange juice
2 cups grated apple (approximately 4 apples)
2 cups grated carrots
1 tablespoon grated lemon rind
2 tablespoons currants
Salt to taste
2-3 tablespoons sugar (optional)
Mint leaves

Method:

1. Combine the lemon and orange juice and place in a bowl.
2. Grate the apples into the juices to prevent them turning brown.
3. Add the remaining ingredients and toss.
4. Garnish with mint leaves and serve immediately.

Red Cabbage with Apple and Walnuts

The tartness of the vinegar contrasts nicely with the sweetness of the apple in this easy fruit and vegetable dish and makes it perfect to serve as a side with rich meats such as pork or duck. Recipe serves 6-8.

Ingredients:

1 red cabbage
1/4 cup vinegar
1 teaspoon sugar
2 onions, sliced
1/2 cup oil
2 cloves
1 bay leaf
1/3 cup beef or chicken stock
2 apples
Grated zest of 1 orange
Salt to taste
Freshly ground black pepper to taste
6 1/2 ounce (200 g) packet walnut halves

Method:

1. Halve the cabbage, discard stalk, wash and slice.
2. Place the vinegar, sugar, salt and pepper in a large dish. Add the cabbage. Mix and soak for 1/2 hour.
3. Fry the onion in the oil in a large saucepan. Layer with cabbage. Add bay leaf, cloves, orange zest and pour stock over. Cover and cook over low heat for 2 hours. Add water if it begins to dry out.
4. Add the peeled and sliced apples and the walnuts 30 minutes before cooking is complete. Do not stir.
5. Remove bay leaf before serving.

Lamb Tagine

The tagine is an easy traditional North African dish, usually of meat (I use a boned leg of lamb) cooked with spices and sweetened with fruits or honey. Enjoy with couscous or rice. Recipe serves 4.

Ingredients:

1 pound (500 g) lean lamb (boned leg)
2 tablespoons olive oil
1 onion, sliced
Juice of 1 lemon
1 tablespoon honey
2 tablespoons chopped coriander leaves
1 teaspoon ground coriander
1 tablespoon chopped parsley
1 teaspoon powdered cinnamon
1 teaspoon powdered cumin
Few strands saffron (optional)
1 cup veal or chicken stock
1 cup chopped carrots
1 cup chopped leek
2 ounces (50 g) almonds (lightly browned in dry pan or oven browned)
Couscous or rice to serve
Natural yogurt, pepper, paprika and almonds to garnish

Method:

1. Cut the meat into bite-sized cubes. In large pan, brown it in 1 tablespoon olive oil over high heat (about 3 minutes). It is important the pan is hot enough for the lamb to brown without rendering juices and starting to stew. Remove from pan, drain and put in casserole dish.
2. In the same pan used for browning lamb, put remaining oil, reduce heat and cook onion until softened.
3. Add juice of lemon, honey, coriander, parsley, cinnamon, cumin, saffron, and stock.
4. Stir well then add carrots and leek pieces and pour mixture over lamb. Cover tightly and simmer for 2 hours in very low oven (240 degrees F/120 degrees C).
5. A few minutes before cooking is finished, stir in almonds.
6. Serve with couscous or rice, garnish with yogurt, black pepper, paprika and almonds.

Spicy Cauliflower and Potato

This tasty and easy Indian-style vegetable dish is great served as a part of an Indian meal or eaten by itself as a vegetarian main course. Recipe serves 4-6.

Ingredients:

1 pound (500 g) cauliflower, cut into florets
1 pound potatoes, peeled and cut into 3/4 inch (2 cm) dice
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
1/2 teaspoon whole cumin seeds
1 teaspoon freshly chopped chili
1 teaspoon freshly crushed garlic
1/2 teaspoon freshly chopped ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 cup water
1/2 cup chicken stock

Method:

1. Heat oil in a wok or fry pan. Fry seeds until they begin to pop. Add chili, garlic, ginger, turmeric and ground cumin and cook for 1 minute, stirring.
2. Add potato, cook for a few minutes, then add cauliflower and water. Cover and cook for 10 minutes or until the vegetables are cooked.
3. Transfer to a serving dish. Add chicken stock to pan and cook until reduced by half. Pour over cauliflower and potato and serve.

Spaghetti with Pesto

Vegetarians and non-vegetarians alike will enjoy this easy pasta with fresh basil pesto dish as a quick lunch or dinner. Recipe serves 6.

Ingredients:

2 ounces (60 g) fresh basil leaves, plus basil sprigs for garnish
3 tablespoons pine nuts
4 cloves garlic, crushed
1/2 teaspoon sugar
1/2 teaspoon salt
5 tablespoons mild olive oil
12 ounces (375 g) spaghetti

Method:

1. Combine basil, pine nuts, garlic, sugar and salt in a blender or food processor. Process briefly to mix. With motor running, gradually add oil through lid or feeder tube, as when making mayonnaise. The mixture will form a thick sauce. Scrape pesto into a bowl or jug, cover and set aside.
2. Bring a large saucepan of lightly salted water to the boil. Add spaghetti and cook until just tender.
3. Drain spaghetti and tip it into a heated bowl. Add pesto and toss until all the spaghetti is evenly coated. Serve at once, garnished with fresh basil.

Brussel Sprouts with Horseradish

The horseradish gives these easy, freshly-steamed vegetables a nice 'bite'. It is an excellent side dish to accompany beef. Recipe serves 6-8.

Ingredients:

1 1/2 pound (750 g) brussel sprouts
3 large carrots
3 leeks, washed
2 tablespoons butter
3 tablespoons horseradish cream
3 tablespoons cider vinegar
1 teaspoon parsley flakes
1 teaspoon dill leaf tips
1/2 teaspoon salt
Ground black pepper to taste

Method:

1. Trim outer leaves of brussel sprouts. Cut carrots into 3/4 inch (2 cm) slices and leeks into 1/2 inch (1 cm) pieces. Steam all vegetables until tender (10-12 minutes). Drain.
2. Meanwhile, melt butter in a heavy saucepan. Stir in the remaining ingredients. Toss well with hot vegetables and serve immediately.

Clarified Garlic Butter

This butter can be used for frying, especially potatoes, and can be brushed over pastry before baking, and over cooked buns and bagels before heating. It is also particularly good with fresh vegetables such as asparagus and artichokes.

Ingredients:

3-6 cloves of garlic, unpeeled
1/2 cup butter
Salt and pepper

Method:

1. Blanch the unpeeled garlic in boiling water for 1 minute, then drain and peel.
2. Slice the garlic and heat gently in the butter with a little salt and pepper for 5 minutes.
3. Skim the butter and strain it through a piece of muslin (cheesecloth) or a very fine sieve. Keep covered in the fridge until needed.