Home' Advocate Communications : Fiordland Advocate 13 January 2011 Contents WHAT'S COOKING
Page 8 | 13 January, 2011
Summertime -- and where would
we be without crisp salads to
complement our barbecued meats
and cold cuts?
And hot roasted veggies to round
out celebratory dinners?
Vegetables maketh the meal.
KUMARA. The versatile kumara is excellent hot or cold. Roasted,
baked or boiled and mashed, it is an ideal accompaniment for festive
meats. However, it also provides a base for some innovative salads. For
example, steamed, cubed kumara, combined with chopped black olives,
freshly ground black pepper, capers and cherry tomatoes and tossed
in a balsamic dressing. Or Asian-style with avocado and pickled pink
ginger -- see the recipe on this page.
BROAD BEANS. Many people have a love/hate relationship with broad
beans -- also known as fava beans. When they are very young and
small-fingernail size, both the pod and the beans can be cooked and
eaten. However, once the beans mature they must be removed from
their pods. The skins of the cooked beans then need to be slipped off
for best colour, flavour and enjoyment.
They can be tossed into salads, puréed for dips or reheated in a little
orange juice and grated orange rind for serving with festive fare.
CABBAGE. I often think of cabbage as a winter vegetable but having
just produced two firm, crisp, flavoursome specimens from my own
garden, I have been experimenting with summer salads. Thinly shred
the cabbage with a finely serrated bread knife that has a flexible blade.
Push this against the cabbage to produce the thinnest of shreds. Good
combos with cabbage are: crisp bacon and diced apple; pineapple and
red pepper; in Vietnamese fresh spring rolls; and as a base for gado
• Maori brought our kumara to this country over 1000 years ago. The
original kumara was small. However, in the 1850s a large American
variety was introduced. Now we have the red skinned and creamy flesh
kumara plus gold and orange-fleshed varieties.
• The word coleslaw is derived from the Dutch 'koolsla' which means,
cabbage salad. Over the years cabbage has been used to: cure acne --
freshly prepared cabbage juice is applied; cure headaches -- cabbage
leaves are applied to the forehead and nape of the neck and left on
overnight; relieve insect bite pain -- crushed cabbage leaves are rubbed
over the area.
• Broad beans were first cultivated in the Bronze Age (3300-1200 BC).
They fast became a delicacy in Ancient Egypt, Africa, India, China and
Latin America. Broad or fava beans were said to have been included
in the original 12th night cake -- the cake to celebrate the 12 days of
Ginger Dressing: 1 teaspoon grated
¼ cup lime or lemon juice
½ cup Thai-style sweet chilli sauce
Salad: 500g golden or orange
1-2 tablespoons olive oil
flaky sea salt and freshly ground
pepper to taste
2 each: avocados, spring onions
12 cherry tomatoes, halved
1 Lebanese cucumber, cubed
½ cup each: coriander, basil leaves
4 tablespoons pickled pink ginger
Whisk the dressing ingredients
together and store in the
refrigerator for up to 2 days, if
Preheat the oven to 200°C.
Peel the kumara and cut into 2cm
cubes. Place in a large roasting
Sprinkle with the oil and
seasonings. Toss to coat well.
Roast for 15 minutes or until
Halve, stone, peel and slice the
Slice the spring onions.
Combine with the cold kumara,
tomatoes and half the coriander,
basil and ginger in a large salad
bowl. Top with the remaining herbs
Drizzle with a little dressing before
serving. The remainder can be
served on the side.
Cool kumara, avocado and ginger
Cool kumara, avocado and ginger salad
½ cup buttermilk
2 tablespoons each: cider vinegar,
mayonnaise, diced shallots,
1 tablespoon sugar
salt and pepper to taste
4 cups finely shredded cabbage
6 radishes, diced
Whisk together the buttermilk,
vinegar, mayonnaise, shallots,
chives, sugar, salt and pepper
in a large bowl.
Add the cabbage and radishes
300g shelled broad beans
½ cup mint leaves, chopped
1 clove garlic, crushed
3 tablespoons lemon juice
salt and pepper to taste
½-¾ cup cream or plain yoghurt
Boil the beans, until tender. Drain and
run under cold water to preserve the
colour. Remove the skins from the
beans. (Small, young broad beans will
not need to be skinned.) Blend the
beans, mint, garlic and lemon juice in
a food processor, until smooth. Season.
Add enough cream or yoghurt to make
a dip consistency. Great served with a
selection of crisp vegetables such as
carrot and cucumber batons, celery,
Makes about 1½ cups.
425g can sliced mango, drained
1 roasted red pepper (from a jar),
drained and diced
2 tablespoons lemon juice
3 tablespoons brown sugar
½ cup chopped walnuts
Peel, quarter and boil the kumara,
until just tender. Slice into a
greased baking dish.
Preheat the oven to 180°C.
Coarsely chop the mango and
spoon over the kumara together
with the red pepper. Sprinkle with
the lemon juice, brown sugar and
nuts. Dot with the butter. Bake for
25-30 minutes. Serves 6.
2 tablespoons rice bran oil
2 teaspoons each: mustard seeds, cumin seeds
½ teaspoon each: sugar, ground turmeric, chilli
1 small onion, diced
2 cloves garlic, crushed
1 cup finely shredded cabbage
6 large tomatoes
squeeze lime juice
Heat the oil in a large frying pan over medium
heat. Stir in the seeds, sugar, turmeric, chilli paste,
onion and garlic. Stir over medium-low heat until
the onion is softened. Add the cabbage and stir-fry
for 1 minute.
Quarter the tomatoes. Add to the pan and cook,
stirring occasionally, until the tomatoes are
softened. Drizzle with the lime juice.
Great served with a dollop of plain yoghurt and
sprinkled with chopped coriander. Serves 6.
tomatoes & cabbage
Summer fruit available
Great range of fresh
vegetables, for salads and
Fresh Deli Food
Food on the go, make
your own platters or
picnics, ready made
salads fresh from our deli
Juices & Smoothies
Freshly made on site, lots
808 North Road Invercargill 03 215 4541
Mon-Fri7am-7pm Sat8am-6pm Sun9am-6pm
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