Recipe Category: Ginny Grant Issue 187

Recipe

TOMATO & WATERMELON SALAD WITH SMOKED YOGHURT

This is a great dish to make right now, when tomatoes and watermelon are at their finest, with the smoked yoghurt offsetting their natural sweetness. I often find this makes more than I need for the recipe but seldom have a problem using it up over the next few days. You’ll need to pay a bit of attention here – the heat must be quite low to ensure the yoghurt doesn’t curdle. I sometimes chill the bowl the yoghurt is going in, which also helps keep it cool.

The subtle smoky flavour of this yoghurt offsets the natural sweetness of the tomatoes and watermelon, making for a very refreshing late-summer salad.

Recipe

CHILLI-SPIKED GRILLED CORN

I’ve developed an addiction to gochujang, the fermented red chilli paste of Korea. I find myself adding it to soups for an umami bomb or fast marinades such as this. It’s increasingly found in good supermarkets as well as Asian grocery stores, but if you can’t find it, try using white miso with a dash of your favourite hot sauce in its place. For the cover image, I topped this corn with a butter mixed with chopped red chilli, chopped coriander and lemon zest and juice before adding the spring onion and sesame seeds, which makes for a delicious (but not essential) addition.

Recipe

SMOKED NAM PRIK EGGPLANT SALAD

Nam prik is a classic Thai sauce that works really well with eggplant. Smoking the eggplant adds another dimension of flavour here, but be sure to get the strips in the nam prik as soon as you can while they’re still warm to allow the eggplant to soak up the flavours. This is a good dish warm or cool, and I like it with rice and a side of grilled fish, as pictured at right.

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