You are what you eat & drink

Posts tagged “salads

The Aussie BBQ…or Russian Roulette for food

Reblog, link below

Anyone can cook meat, all you need is a frypan, temperature controlled stove and a dash of oil.

It takes a real man to cook on raging flames, with the temperature fluctuating between burn and incinerate, when even getting close enough to flip the meat might cost you an eyebrow..thats what makes it ‘Mans work’.
* Perfect, the meat should go on NOW

With a beer in one hand (to put yourself out when you catch fire) and tongs in the other you dash headlong into the flames, turning that which seems scorched enough and moving to the side that which is still on fire, then dash back checking for burning eyebrows and forearms as you do. A long slurp on the beer about now will cool your burning throat..

Now stand back for a few minutes as you recover from the incineration, slurp a few more times on the beer still in your hand and laugh with friends, telling jokes about women, cars, work or the weather. All to soon it’s time to tackle the flames again as you prepare by drinking more beer for the upcoming fight, thankful for the fireproof apron and burn cream already rubbed into the groin.

Before long though the cooking is over as most of the meat is set and shrunk like a rubber shoe sole, a sure sign that it’s cooked enough. Regardless of the amount of carbon on the surface the cook declares the meat ‘cooked’ and ‘perfect’.

 *Of course you’ve locked the dog away in the back room

Want to read more? Do you dare read more? Then hop across to Set the Tempo if you want to see how this ends.

Curious Herbs


Poor Man’s Asparagus

Half-way down Hangs one that gathers samphire; dreadful trade! (Shakespeare in King Lear Act IV, Scene VI)

Referring to the dangers involved in collecting rock samphire on sea cliffs.

What is samphire?

Sea asparagus, sea beans, sea pickle, glasswort; all are common names.

Grows on/near the coast, often on rocky outgrops.

“Samphire is a name given to a number of very different edible plants that happen to grow in coastal areas.” – Wikipedia

Can be used as a salad, or pickled.

Curiouser, and curiouser, if you want to know more visit this link with recipes and further links: Cafe Fernando

Greek Pickled Samphire


Pickled Rock Samphire & Pork Rillettes

Recipe & Image: Kavey Eats

Dover sole parcels and samphire

Image: The English Can Cook

So if you’re looking for something delicious and live near the sea, or simply Google pickled samphire and find out were you can buy it.

Recipes – KISS

How often do you see recipes that go into so much detail that it’s confusing. Yesterday I saw a recipe for a salad; now really a salad doesn’t need a recipe. What you really need for a salad is a list of ingredients if you don’t have enough imagination.

Photograph: Sarah Lee for the Guardian

20ml red-wine vinegar
½ tsp dijon mustard
100ml olive oil
1 small red onion, peeled and thinly sliced
1 cauliflower
3 large oranges
1 pomegranate
50g raisins
1 tbsp chopped mint
Salt and pepper

This was the list for a Pomegranate, orange and cauliflower salad in The Guardian. Now if the list had been divided like so…


20ml red-wine vinegar
½ tsp dijon mustard
100ml olive oil
1 small red onion, thinly sliced

1 cauliflower
3 large oranges
1 pomegranate
50g raisins
1 tbsp chopped mint
Salt and pepper

That should be sufficient, omitting the onion needs to be ‘peeled’ everybody knows that you peel an onion. Quite frankly, if you don’t then perhaps you shouldn’t be let near a kitchen.

What followed then was this….

Mix the red-wine vinegar, mustard and olive oil in a large bowl, season and mix well and leave to one side. Add the red onion to the vinaigrette – this will allow the vinegar to slightly “cook” the red onion.

Put a pan of salted water on to boil, and prepare the cauliflower by removing the stalk and root, and cutting into florets. Add the florets to the boiling water and simmer until just cooked. When ready, drain well and immediately, while still warm, add it to the vinaigrette. Mix well.

Using a sharp knife, cut away the peel of the orange and slice into segments (or if easier, peel and segment by hand). If the oranges are lovely and ripe, don’t worry too much about removing any of the pith. Prepare the pomegranate (it’s not the easiest but it’s well worth the hassle). Cut the fruit in half, then carefully scoop out the seeds. Add the orange and pomegranate to the cauliflower, mix well, and add the raisins and mint. Check the seasoning and serve.

Wow, so many words!

Mix the vinaigrette ingredients and add sliced onion.

Cook off cauliflower florets until tender. Cool and mix well into vinaigrette.

Add peeled orange segments and pomegranate pulp to cauliflower, mix well and add raisins and mint, season and serve.

That’s all that is needed. Recipes should be simple instructions, you’re not writing a novel. Even if you are writing for the average housewife, she’s not an idiot, she’ll understand. To me the original instructions were so pretentious and patronising; and they don’t make the salad taste any better.

A principle to be adhered to is one that I learned in the military – KISS = Keep it simple stupid.

I am not criticising the salad itself, the combination sounds just great.

Radish Greens


Some time ago I bought some radishes and used them in a salad; nothing unusual about that, it was delicious. But a couple of the radishes were rather puny, so I didn’t bother with them. Out they went on to the compost heap.

Radish Leaves

Not the end of the story… oh no, they took root and began sprouting leaves, the stalks grew until they were sort of tree trunk size. I had intended them to flower and collect the seeds. So far they haven’t produced flowers, but they have a healthy show of leaves.

Today, the thought flashed across my mind; can they be eaten?

Well, many sources on the net say ‘yes, they can.’

They can be used as a salad vegetable, in soups and you can make a Lebanese pesto with them to go with spaghetti. You can stir fry them and you can roast radishes with greens. There’s a great recipe for radish green soup on Vegan Visitor. Try a smoothie using radish greens and check out some nutrition info on Incredible Smoothies. There is no end, you can try Bengali mulor shaak on Ahaar or add the greens to a Potato & leek vichyssoise.

The Cook’s Thesaurus says: These have a peppery flavor, and they’re great raw in salads and sandwiches, or you can cook them as you would other leafy greens.   The leaves are fairly pungent, though, so a  little goes a long way.  The greens from young plants are best.

Food for thought…