Melon Salad Amongst Jalapeno-Pickled Pineapple

December 6, 2017

The Smith & Daughters Cookbook describes this fruit salad every bit a misunderstood carte item, met with indifference past times close as well as and therefore obsessed over past times a rare few. I'm 1 of the weirdos who went wild for it in the restaurant, as well as it's run my most-made dish from the cookbook.

While the mass of the salad is 3 kinds of mild-mannered melon, it's the sour, spicy jalapeno-pickled pineapple that bucks against all preconceptions. It's the counterbalance to those cloying rock- as well as honeydew melons I ever needed but never knew how to inquire for. They're fruits I've never previously sought out at the shops; immediately I've bought them 5 times inwards the past times year!

Its creators explicate that this salad is intended to sit down correct past times the master copy meal, but that's non quite how I prefer it. I yell upward of it to a greater extent than every bit a palate cleanser. I idea myself a genius when I served it with a corn fleck tasting terminal autumn, as well as at that spot are in all likelihood other rich, crunchy appetisers it would dyad gloriously with. Earlier this calendar month I took it to a friend's taco nighttime as well as it was a bright, low-cal destination to the meal, when close people had already piled upward 1 or 2 to a greater extent than tortillas than they actually needed. It's non a conventional dessert, but it's pretty practiced at replacing it mid-summer.

I pick out tinkered a little, but non a lot, with the recipe. I skip the garlic inwards the pickle brine, I role a dried bay leafage instead of a fresh one, as well as I role or omit the coriander stems depending on whether I already pick out them. I cutting the fruit into whatsoever cast I experience like, as well as I abide by that the pineapple cores are completely edible 1 time pickled.

This fruit salad has 1 terminal peculiarity you'd best laid for - it doesn't mellow, but entirely gets to a greater extent than fiery with time!

Melon salad with jalapeno-pickled pineapple
(slightly adapted from Shannon Martinez & Mo Wyse's Smith & Daughters Cookbook)

1/2 pineapple
2 jalapenos
1/2 honeydew melon
1/4 watermelon
1/2 rockmelon
salt
handful of mint leaves

pickle brine
1 loving cup apple tree cider vinegar
1 loving cup caster sugar
juice as well as zest of 1 orange
juice as well as zest of 1 lime
1/2 teaspoon cumin seeds
2 whole cloves
1 cinnamon stick, broken inwards half
small-scale handful coriander stems (optional)
1 bay leaf
1/2 teaspoon whole peppercorns

Prepare the pickles 3-24 hours ahead of serving. Place all of the brine ingredients inwards a medium saucepan as well as convey them to the boil. Turn downwards the rut as well as simmer the brine until the saccharide is completely dissolved. Turn off the rut as well as allow the flavours to infuse at room temperature for xv minutes. During that time, spell the peel from the pineapple, spell the flesh into sparse half-rounds as well as and therefore into triangular segments. Slice the jalapenos into sparse rings.

Place the pineapple as well as jalapeno pieces into a bowl or large jar, as well as pour over the brine. Cover as well as allow it all pickle for upward to 24 hours (I store it inwards the fridge, although the original recipe doesn't yell this).

When it's fourth dimension to serve, take away the rinds as well as seeds from the melons as well as conform them on a platter or house them inwards a large bowl. Scoop the pineapple as well as jalapeno pieces out of the brine as well as add together them to the fruit salad; sprinkle over a fiddling salt, add together the mint leaves as well as a fiddling of the brine. If you're serving everything inwards a bowl, flexure everything together gently.

Kale & Leek Bake

June 11, 2018

We decided to role the Mon world vacation to produce upwards something novel (you powerfulness own got noticed that the weblog is rattling heavy on the restaurants these days - we're even thence cooking, but to a greater extent than oftentimes than non one-time favourites). I flipped through the Smith & Daughters cookbook as well as settled on this kale as well as leek bake - it seemed perfect for the wintery plough that Melbourne's taken. There's a fleck of faffing roughly - y'all flavor upwards some soy milk stock, separately produce the leek as well as the kale, stir together a cheesy sauce to bind it all together and pocket-size upwards some chunky garlic breadstuff crumbs for the top. 

It's worth it though - hearty as well as thick, with an impressive cheesiness for a vegan bake. The crunchy breadcrumbs on laissez passer on larn inward as well as nosotros happily worked our agency through the bake for function lunches all week. This volition definitely come upwards into our wintertime rotation. We served it upwards with this bbq baked tofu recipe, which was some other winner - in all probability a fleck to a greater extent than evidence than y'all tin actually justify when y'all own got thence many other great tofu options, but a smoky, spicy process to larn with our cheesy bake.

Kale & leek bake

(slightly adapted from Shannon Martinez & Mo Wyse's Smith & Daughters Cookbook)

2 cups soy milk

1 loving cup veggie stock

iii garlic cloves, 2 minced as well as i smashed

1/2 teaspoon fennel seeds

2 bay leaves

1/2 teaspoon dark peppercorns

little bunch parsley chopped (set the stems aside)

iv leeks, halved as well as cutting into 1 cm pieces (set the greenish ends aside)

80g Nuttelex

olive oil

1 large bunch of kale, stems removed as well as leaves roughly chopped

1 teaspoon dried thyme

1/4 loving cup flour

120g shredded cheese (we role BioCheese because it melts well)

1 tablespoon Dijon mustard

iii cups stale bread, cubed

Pour the soy milk as well as stock into a saucepan as well as throw inward the smashed garlic, fennel seeds, bay leaves, peppercorns, parsley stems as well as whichever greenish leek bits y'all tin squeeze in. 

Bring to the boil as well as and thence own got the mix off the oestrus as well as locomote out it all to infuse for xv minutes. Strain the liquid into a bowl as well as throw out the stems, seeds etc.

Heat a tablespoon of the Nuttelex as well as a glug of olive crude inward a frying pan as well as produce the white leek pieces with a pinch of salt. Give it 10 minutes or thence until it's softened completely. Set aside.

Bring a large saucepan of H2O to the boil. Throw inward a pinch of tabular array salt as well as the kale leaves. Cook them for 3-4 minutes until they've softened but are even thence vivid green. Drain as well as refresh nether some mutual frigidness H2O to halt them from over-cooking.

Preheat the oven to 180°C as well as grease upwards a large baking dish.

Melt the residue of the Nuttelex inward a frying pan. Add one-half the crushed garlic addition the thyme as well as produce for close thirty seconds. Add the flour as well as stir thoroughly until y'all larn a paste. Cook for some other infinitesimal or thence as well as and thence gradually add together the infused soy milk stock, whisking to croak along it all smooth. Add the shredded cheese as well as mustard as well as croak along cooking until the cheese is all melted through.

Fry the breadstuff cubes inward some olive crude along with the chopped parsley as well as the residue of the garlic. Cook for a few minutes until the cubes are crispy as well as lightly golden. Set aside.

Stir the leeks as well as the kale leaves into the cheesy sauce as well as and thence pour the whole mix into your baking tray. Top with the garlic breadstuff cubes as well as bake for xx minutes.

Artichoke & Chickpea Salad

September 9, 2018

This is a salad that we've been enjoying for several years, thank you lot to Smith & Daughters. It's been on a twosome of versions of their dinner together with brunch menu, together with it's every bit good in their cookbook. It's hearty together with hardy together with pickley together with only a chip toasted, something that industrial plant both every bit a side together with every bit a principal dish on its own. 

The master copy version pairs artichoke hearts amongst Jerusalem artichokes; I've gotten lazy nearly the root vegetable together with only role regular quondam potatoes instead. My ii other convenient pantry swaps are dried thyme instead of fresh, together with maple syrup instead of agave.

This is the 2nd or tertiary fourth dimension I've prepared it to portion at a friend's house. It's commonly tough plenty to move inwards its terminal serving state, but this i had a ii together with a one-half hr educate journeying betwixt prep together with presentation hence I got finicky together with packed many of the components separately. Rocket: inwards its ain bag. Almonds: lightly roasted hence jarred. Roasted potatoes together with paprika chickpeas sharing i lunchbox, charred artichoke hearts together with capers inwards another. Lemon-cumin dressing: jarred together with ready for a finally emulsifying milkshake earlier pouring. It was worth the endeavour to save all those textures, together with the entire salad was happily demolished inwards a sitting, making the educate trip domicile all the easier.

Artichoke & chickpea salad
(slightly adapted from Shannon Martinez & Mo Wyse's Smith & Daughters Cookbook)

1 tin chickpeas
olive oil
1 teaspoon smoked paprika
modest handful of slivered almonds
500g potatoes
2 teaspoons dried thyme
400g tin artichoke hearts
45g capers
2 large handfuls rocket
tabular array salt together with pepper

dressing
juice of 1 lemon
1 teaspoon cumin seeds
1 tablespoon maple syrup
2 teaspoons Dijon mustard
1/3 loving cup olive oil
tabular array salt together with pepper

Preheat an oven to 180°C.

Drain together with rinse the chickpeas, hence spread them out inwards a small-medium baking tray. Drizzle over the around olive oil, sprinkle inwards the paprika together with add together a petty salt. Stir good together with bake for 20-30 minutes (mine never actually crisp upward every bit promised).

This is a adept chance to toast the almonds inwards a carve upward modest baking dish. There's no withdraw for oil! Just go along an oculus on them to avoid burning - they'll alone attain got nearly five minutes.

Scrub the potatoes together with acre them into cubes, peel on. Place them inwards a large baking tray, drizzle them amongst olive oil, hence add together the thyme, addition around tabular array salt together with pepper. Toss everything together, hence bake the potatoes until tender, 30-40 minutes.

After the almonds are out of the oven together with cooling, There's likely plenty fourth dimension to brand the dressing. Place all of the ingredients inwards a lidded drinking glass jolt together with give them a thorough shake.

Drain together with lightly rinse the artichoke hearts, hence acre them into quarters. Lightly clothes them amongst olive oil, tabular array salt together with pepper. Set a frypan on high rut together with sear the artichokes on 1-2 sides. Remove the artichoke hearts. Drain the capers together with popular them into the pan for only a minute, until they pop.

When it's fourth dimension to serve, layer upward the rocket, potatoes together with chickpeas, artichokes together with capers, hence the almonds. Pour over the dressing together with lightly toss everything together if you lot attain got the space.