Recipe Category: Ginny Grant

Recipe

GARLIC SRIRACHA SALT

When your love of sriracha coincides with an abiding love of salt the combination was just meant to be. A little garlic powder in the mix never goes astray. Simple and low effort, this salt manages to find its way into many dishes: it gives a delicate kick without overwhelming the ingredients and its pretty colour makes for a great contrast to whatever you are cooking, especially when paired with some paler ingredients.

Recipe

FISH RICE BOWL

Inspired by bibimbap this is, for me, a perfect summer-eating dish. The hardest bit is slicing the vegetables, but a mandolin will make short work of it. I like to make a biggish batch of the vegetables and use them over a few days. I eat it with brown rice, but white works just as well. Feel free to add a raw egg to the mix just as you are serving or use raw fish for a hoedeopbap (the fish slightly cooks in the warm rice). I always make sure to serve with gochujang and sesame oil on the side, so each person can adjust the spice and seasonings to their own requirements.

Recipe

ORECCHIETTE WITH PISTACHIO PESTO, PEAS, ZUCCHINI & MINT

The little ‘ears’ of orecchiette are great for catching the pesto and peas in swirling little mouthfuls. At this time of the year there are plenty of zucchini to hand and usually peas in the freezer. The herbs I change to what is available and sometimes I like to toss in beans, spinach, rocket or even kernels of corn. Click here for the pistachio pesto recipe

Recipe

PISTACHIO PESTO

This delicately green pesto is easy to make and cheaper on the pocket than using pine nuts. I change the herbs to use what is available: in winter I make a version with parsley and at this time of the year it’s usually mint or basil that is thrown in. The pesto will keep covered with a little oil, but it does darken and discolour somewhat, especially if you are using mint. It can also be frozen in small amounts, just omit the cheese if doing this and add it once defrosted. Click here to link to the Orecchiette with pistachio pesto recipe

Recipe

CHARGRILLED CHICKEN, NECTARINE PICKLE & PISTACHIO DUKKAH

If I need to take something to a barbecue I like to do all the hard work beforehand. Making a jar of this pickle a few days ahead turns the nectarines a vivid mauve-red. The dukkah can be made ahead and if you’ve cut and marinated the chicken the day before, then you only have to barbecue the chicken and fennel on the day (or alternatively use chicken thighs or drums instead, which you’d need to cook for a longer time). I’ve used nectarines for the pickle, but substitute with other stone fruit such as plums or peaches if needs be.

Recipe

TURKEY WITH WILD RICE STUFFING

I have pretty much given up on cooking a whole bird, unless there is a huge crowd for Christmas – a boned-out breast is pretty easy and fuss free. For the stuffing I use tart dried apricots from Bridge Hill in Central Otago, but you could change the fruit as you prefer. Currants, cranberries, prunes or other dried fruit would be lovely here. The accompanying salad and dressing are inspired by one that LA-based chef Nancy Silverton served at her VWOAP dinner in August.

Recipe

TURKEY TERRINE

A classic terrine is perfect for eating on hot days. Paired with a salad and a good chutney it is simplicity itself. I prefer pancetta over streaky bacon, as it’s thinner, less chunky and ultimately easier to cut. A good coarse sausage meat is perfect to use here as it has a decent amount of fat to keep the terrine moist.

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