Spicy Sichuan pepper and chilli poached fish
Wonderfully healthy and laden with spice, this one-pot seafood recipe takes a mere 30 minutes to prepare and cook. Punchy Sichuan peppercorns, garlic and douban jiang (chilli bean paste) create a heady, complex broth, which is cleverly used to poach the vegetables and fish.
Celeriac, potato and roast garlic soup
Lesser known in Australia than other root vegetables, celeriac is the brown root of a variety of celery, although not the one we commonly eat. Similar in make up to potatoes, yet very low in carbohydrates and with a mild celery flavour, this vege can be eaten raw, braised or roasted. This soup is thick and rich with a wonderful flavour, but doesn’t feel heavy due to the minimal starch.
Garlic prawns (gambas al pil pil)
Buy a terracotta cazuela dish to cook this classic prawn dish in and master the recipe. You’ll look great and friends will never come down with colds! Cooking anything in a cazuela will give it that special Spanish "something". The smaller clay dishes can be used on the stove to make recipes such as this, the larger ones to bake meat on the bone until it is really tender or to gently cook vegetable dishes.
Mushroom pasties (paszteciki z pieczarkami)
The hearty Polish paszteciki are traditionally served with a clear soup, usually barszcz, a broth made from beetroot, onions, garlic and other vegetables. The pastries are often filled with mushrooms, as foraging for wild mushrooms is a traditional pastime for many Polish families.
Vegetable and noodle soup (ash-e reshteh)
This vegetable and noodle soup is traditionally prepared to welcome in the Persian New Year. Noodles are believed to bring good fortune so this soup is also prepared for those embarking on something new. Packed with pulses and vegetables and finished with a refreshing burst of fried mint and garlic, this restorative soup serves as a hearty meal.
Lahore lamb biryani
Here is a wonderful lamb biryani that is fairly simple to prepare. As biryanis are served on special occasions, this recipe makes a somewhat larger quantity than do most in this book. Persian prunes, which are black in colour and sweet and sour in taste, are often added to biryanis for extra flavour. They are sold in South Asian shops as Persian prunes or "aloo bukhara". If you find them and wish to add them, remember that they have a hard stone, so be careful when biting into them. Kewda…
Green garlic and farro salad with marinated zucchini
There is certain produce that, once it comes into season, I cook and eat compulsively until it disappears from the market. Green garlic – the immature garlic bulb that isn’t yet papery on the outside – is one example. I use a mandoline to thinly slice the whole bulb, and then sauté as I would minced garlic. Zucchini is another and this year I’ve discovered the fresh joy of it raw: just ribbons with salt, lemon juice and good olive oil. Here, both treatments get elevated. I love…
Olive and fig tapenade
Traditionally, tapenade is simply made with olive paste and capers. Capers are a must. Tapenade originated in the French region of Provence and the name is derived from the Provencal word for capers, “tapenas”. Often anchovies are also used. The great thing about tapenade is that you can add any number of ingredients depending on the flavours you like such as garlic, pepper, chilli, basil, parsley etc. This particular tapenade is a classic combination of two traditional Mediterranean…
Taro is a versatile root vegetable, it can be baked, boiled, steamed or fried. In this recipe it is boiled and then made into a dip flavoured with lots of garlic and lemon and sprinkled with sumac. When shopping for taro the tubers should feel heavy for their size and have firm skin with no splitting.
Spring vegetable salad
Add some texture to a simple salad with crunchy spring vegetables. Serve with homemade dressing and garlic bread for a healthy light lunch. This meal is low calorie and provides 296 kcal, 13.2g protein, 38.9g carbohydrate (of which 7.2g sugars), 9.2g fat (of which 1.5g saturates), 8.4g fibre and 0.9g salt per portion.
40 clove chicken (poulet aux 40 gousses d'ail)
This rustic-style dish is popular in Provençe and other southern regions of France. Traditionally, the French farmer’s wife would be able to procure these ingredients easily from her basse-cour (farm yard), where she kept chicken, rabbits and ducks, and her jardin potager (kitchen garden), where she would grow vegetables. This classic is known to incite differences of opinion – jointing, browning chicken and peeling garlic being the main points of contention. Whichever way you approach it…
Jumbo prawns with tomatoes and garlic
This fiery dish of prawns, tomatoes and garlic is perfect to warm you up on a cold winter night. If you want to turn down the heat use less chilli or none at all. As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions.This meal provides 180 kcal per portion.
Taro and lamb stew | Taro is a popular root vegetable in Egypt and this stew, known as kolkas (also the word for taro), is a favourite way to use it. Silverbeet or chard is added for colour, and the fragrant taliya (fried garlic and ground coriander), which is stirred through at the end, can also be used in other soups and stews including molokhia (chicken soup with mallow).
This is the most delicious mix of rice, beef and vegetables cooked with garlic and sesame oil, topped with an egg yolk and gochujang (Korean chilli paste). The ingredients are cooked individually then beautifully arranged in a stone bowl called a dolsot, which is heated until the rice turns golden and crispy on the bottom. You mix everything together when you eat it. You will need four dolsot bowls, available from Korean grocery stores. The amount of garlic used in this recipe might seem…