Tag: coriander

New potatoes with peas, coriander, pickled lemons

I sourced some pickled lemons from Eriskay shop, amazing well-run and well-stocked little shop at the hall. (Other local retailers may also stock them). I used them in this dish from Ottolenghi’s book ‘Simple’, which also made use of some fantastic fresh new salad potatoes from Tagsa Horticulture Project. I served this with some sausages, absolutely lovely. They would also be good as a side dish with lamb. 

INGREDIENTS: 

  • 300g frozen peas
  • 2 green chillies, finely chopped
  • 1 preserved lemon, pips out, 
  • 15g coriander leaves, roughly chopped
  • 60ml olive oil
  • 1 small lemon, use zest from 1/2 the lemon, and around 5ml juice
  • 750g new potatoes, chop the larger potatoes in half if required.
  • salt and pepper to taste

METHOD:

  • Add boiling water to the peas in a small pan, bring back to the boil and cook for one minute before draining. Set aside until you need them. 
  • In a food processor, add 2/3 of the peas, the preserved lemon, green chillies, coriander leaves, olive oil, the lemon juice and zest, and give the mixture a buzz to create a rough paste, and set aside until needed. 
  • Bring a pan of salted water to the boil and add the new potatoes, with their skins still on. Boil them for around 15 minutes, and then drain. 
  • Return the potatoes to the large pan, and give them a squish with the masher so that some of the potato chunks are still whole. Stir in the cooked peas and the blitzed pea mixture, stir and season to taste. You could add another squeeze of lemon and a coriander leaf garnish. 

 

Baby carrots in cumin and lemon dressing

I was a bit late in thinning my carrots this year, so I have a lot of finger-sized carrots. I used a Moroccan-style dressing for a delicious side-dish. 

INGREDIENTS:

  • 200g finger-sized carrots
  • 1/2 tsp toasted ground cumin
  • 1 small clove of garlic
  • juice of around 1/2 small lemon
  • 2 tsp olive oil
  • a tiny bit of honey, to taste
  • coriander leaves
  • Salt

METHOD:

  • Clean the carrots and boil them for around 5 minutes, until tender. Set aside to cool a bit
  • In a pestle and mortar, crush the clove of garlic with a pinch of salt and the cumin, then add the lemon juice, honey and olive oil. 
  • Pour the dressing over the warm carrots and coriander leaves, mixing well. 

Carrot and coriander soup with chilli and cumin

Last weekend, a friend and I dug up the last of last year’s carrots, where they had overwintered in the ground. I froze some and I also made this soup. I kind of made it up as I went along, using some ingredients that I already had.

INGREDIENTS:

  • 1 red onion, chopped
  • 1 red chilli pepper, finely chopped
  • olive oil
  • 1/2 tsp cumin
  • 400g approx chopped carrots
  • 500ml vegetable stock (or other stock)
  • 150ml sour cream
  • Juice of half a lime
  • salt and pepper
  • A handful of fresh coriander leaves
  • A pinch of chipotle smoked pepper (from Seasoned Pioneers)

METHOD:

  • In a saucepan, fry the chilli and the onion slowly in the olive oil, until the onion is softening.
  • Add the cumin and the carrots, and cook for another five minutes or so.
  • Add the stock, and bring to the boil. Cover and simmer for 30 minutes.
  • Take of the heat, and add the sour cream, lime juice, salt, pepper, chipotle pepper and coriander leaves.
  • Use a soup wand to make a smooth creamy soup. Add a bit of stock or water if the soup is too thick.

Serve with brown toast.