CHOP CHOP

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The slowly cooling weather gives rise to curries, lightly spiced soups and food with heat and plenty of flavour. I’ve become fond of making something over the weekend that can sit in the fridge and develop in flavour. It might be a curry or the lentil ragu, reheated for the crazy weeknight rush when the family seems to dash from one sport practice to another. Soups, too, are a favourite. Usually I’m a fan of the chunky, vegetable-laden bowl that is in danger of becoming a stew; but sometimes it’s the lighter broths with plenty of ginger and garlic that are needed. Chicken broth with rice noodles and some pretty pink mushrooms are an easy delight (you could also use any other mushroom here although you won’t get that clarity of colour). My insanely hot harissa is bound to keep away chills and colds and I add it into anything that needs a flavour boost. But do try the green harissa on page 80; it’s not as hot or deeply flavoured as the red one, but quick to pull together. The vibrantly green and herbaceous sauce adds colour to any plate and goes brilliantly with simple pan-fried fish, chicken or haloumi.

CHOP CHOP RECIPES

Makes: 1/2 cup
Preparation: 10 min plus 30 min soaking
RED HARISSA
20190513130502
Preparation: 10 mins plus marinating overnight
Serves: 4 - 6
Cook: 15 mins
Beef Tataki
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Preparation: 3 hours incl proofing
Serves: 12 large pita
Cooking: 10 min
Pita Bread
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