Recipe Category: Ginny Grant

Recipe

CHARGRILLED FENNEL SLAW BRUSCHETTA WITH OYSTER MAYONNAISE

Normally when I make mayonnaise I prefer to use olive oil, but here the delicacy of the oysters is lost if using strongly flavoured oil. I’ve become a huge fan of rapeseed oil, locally grown and produced by The Good Oil, and that is what I have used here. It’s not necessary to use an egg yolk here to emulsify the mayonnaise but it does remove the risk of it splitting. Feel free to top the bruschetta with more oysters as I have done.

Recipe

NEW POTATO, CHOPPED CURRIED EGG, OLIVE & ANCHOVY BRUSCHETTA

Old-school curried eggs seem to be having a come-back; I’ve been to a few parties recently where they were served and they disappeared in a flash. They are even better with the addition of a few extras, making this more of a swanky breakfast in a mobile form. And to those of you who think that potato and bread is a carb overload, I just say ‘shush’.

Recipe

PICKLED GREEN TOMATOES, ’NDUJA & SMOKED KAHAWAI BRUSCHETTA

The spicy, spreadable Calabrian salami ’nduja (pronounced en-DOO-ya) is rightly having a moment in the sun; its bright red colouring – thanks to paprika – is matched by the intensity of the spicy chilli. Think of it as a spicy chorizo that is ready to eat as it is, but hotter. Mellowed out here by the green tomato pickle and the smoked fish, it is decidedly moreish. It can be found in some speciality food stores; I got mine from the Grey Lynn Butcher.

Recipe

COFFEE MASCARPONE, DATE SYRUP, BERRIES & ALMOND BRIOCHE

Dessert (or breakfast) doesn’t come any simpler than this. Date syrup can be found in some supermarkets (in the sugars section) but if unavailable try using either maple or rice syrup instead. Normally I loathe instant coffee but Coffee Supreme’s freeze-dried instant coffee is superb to use here. The berries can be changed to what you have available; blackberries and strawberries, the last of the stone fruits and even sliced bananas would also be excellent.

Recipe

SWEET AND SOUR PUMPKIN, TOUM & PROSCIUTTO BRUSCHETTA

Butternut is one of my favourite pumpkins, partly because it is easy to peel but also I find the shape and size appealing, and the flavour delicate. Here I’ve paired it with toum – the Lebanese version of aioli that is not for the faint hearted – and some sweet and nutty prosciutto, but feel free to omit this if you wish.

FOR THE TOUM
It’s hard to make this in small amounts. I use a mortar and pestle to mash the garlic then transfer either to a bowl and whisk by hand or use a stick blender to emulsify the ingredients. It will keep refrigerated for up to a month. Don’t use pre-crushed or pre-peeled garlic; it will just be a bitter mess. And on that note, if the cloves have green germs, remove them for the same reason. Use olive oil for a stronger flavour, rapeseed oil for a more mellow toum.

Recipe

SEAWEED SALSA

Seaweed is packed with flavour and also has the benefit of being very good for you. I usually use dried seaweed and rehydrate it as I need it (I tend to use Pacific Harvest brand which is readily available). Sometimes I’ll change the seaweed depending on what I have; I’ve used wakame here but sea spaghetti is also good as it has a great crunch. It’s an obvious choice to have with seafood, but this mild salsa also pairs with chicken or pork or over silken tofu. Try this in Soy-glazed salmon with spicy sur cucumber & seaweed salsa.

Recipe

SOY-GLAZED SALMON WITH SPICY SOUR CUCUMBER & SEAWEED SALSA

Cooling cucumber salad with a good amount of heat is one of my favourite things on hot summer days, especially if you can manage to chill it in the fridge for a couple of hours. Don’t worry if you don’t have time, as it is delicious as it is. There is always a jar of Lao Gan Ma chilli oil in my fridge and it’s perfect to use here.

Click here for the recipe for seaweed salsa

Recipe

TAHINI GOCHUJANG PASTE

Gochujang has become such a pantry staple of mine that it now sneaks its way into most dishes where I want a chilli kick as well as plenty of umami. This will keep in the fridge for ages, although I find it tends to disappear fairly quickly. Here I’ve served venison marinated in a little of the dressing, but it also works well as a marinade for tempeh or firm tofu slices which are then fried. Try this in Soba noodle salad with venison medallions.

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