Recipe Category: Issue 198

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.

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

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