|
 market vegetarian
Vegetarian cooking need not be dull. This book is jam packed with really tasty, easy, no-fuss recipes.
Like kitchen seasons, the recipes in this book showcase naturally produced, organic ingredients at their best. Just perfect for making the most of farmers' market or weekly veggie box produce.
For recipes from my books, just click on 'recipes'
and check out some of the sample recipes on offer.
If you have any questions or general inquiries regarding my recipes or books, please feel free to drop me a line.
I look forward to hearing from you!
Ross.
|
|
|
summer spanish panzanella |
|
summer spanish panzanella
This one is from the summer chapter in kitchen seasons.
Panzanella is really an Italian thing - a rustic salad made with day old bread, some fruity tomatoes and good olive oil.
But I have this obsessional crush on smoky Spanish paprika at the moment. I bastardise any cuisine with it. I add it to Indian tomato based curries, Hungarian goulashes, pastas, cous cous and even sprinkled over a pizza.
So it was only a matter of time before I made up a Spanish style version of this classic dish, with the addition of a few other Iberian specialties thrown in.
Although this is all very fresh and summery, the ingredients will be found at your local market going into Autumn, especially sweet capsicums which are abundant at this time. You will get all the other stuff needed for this at a good deli.
Cook yellow and red capsicum on a hot grill plate until blackened all over. Better yet, and using long tongs, you can also cook these directly over a naked flame. Put them in a bag and let them cool in it. This will make them sweat and peel easily.
Peel them and throw away the skin and internal seeds and membrane. Tear the velvety flesh into strips and put into a bowl. Add some really ripe and fruity halved cherry tomatoes, a handful of those gorgeous little white anchovies, thinly sliced red onion and chopped flat leaf parsley. Now grill some day old bread until nicley charred and tear into strips. Add to the salad.
Finally, combine a few good glugs of extra virgin olive oil, sherry vinegar, crushed garlic and paprika in a small bowl. Pour over the salad, toss and let it all rest at room temperature for about 20 minutes, stirring every now and then. Season to taste and enjoy.
|
|
|
