This is a sweet, crunchy side-salad that would do well as an alternative to coleslaw. You can vary the sweetness by maybe using a green apple or even a cooking apple to add a bit more tartness to it.
4 medium or 2 large carrots (about 250g), cut into battons
2 tbsp olive oil
1 tsp ground cumin
30g toasted hazelnuts, chopped
1 apple, grated
1 tbsp lemon juice
1 tbsp olive oil
1/2 tsp allspice
Heat the oven to 300C.
Toss the carrots in 2 tbsp olive oil and the cumin.
Lay out evenly on a baking sheet and roast in the oven for 30 minutes.
When the carrots are tender and browned, put in a large bowl and add the other ingredients.
Mix well and season with salt and pepper.
Serves 2 as a side salad
Mr Hamilton: Could you make me a Waldorf salad.
Basil Fawlty: Oh… a… Wa…?
Mr Hamilton: Waldorf salad.
Basil Fawlty: I think we’re just out of Waldorfs.
You might think that a salad invented at the great Waldorf Hotel in New York would be complicated, but it isn’t. Its classic recipe has only four ingredients – celery, apple, walnuts and mayonnaise. I’ve messed about with is slightly, but only by adding a touch of flavour to the mayo. And while we’re on the subject, please don’t put too much mayonnaise in this. I hate it when you have to spade your way through the dressing to find the salad ingredients. A light coating is all that’s needed.
This is a lovely, refreshing starter that’s simple and quick to make.
1tsp fresh dill, chopped
2 sticks celery, chopped
1 medium apple, chopped
25g walnuts, roughly chopped
lettuce leaves, for serving
Add the mayonnaise to a largish bowl, stir in the mustard and dill.
If you have enough time, let them stand for about 10 minutes to let the dill flavour develop.
Just before serving chop the celery, apple and walnuts and stir into the mayonnaise.
Serve on lettuce leaves.
Serves 2 as a starter
I have a bit of a love/hate relationship with parsnips – I love them roasted, fried or boiled – I hate them mashed, pureed or souped. I think it’s a texture thing, something about a whole mouthful of soft parsnip makes me want to puke. One of my biggest culinary disappointments was when I made a big pan of curried parsnip and apple soup and couldn’t even eat a spoonful.
So I was really pleased to come across this recipe for spiced parsnip latkes. It got me thinking, if apple worked with spiced parsnip in soup, why not here? And why not a bit of carrot as well? I decided to call mine a rosti because I wanted to make a side-dish for two rather than starters/nibbles for several.
1 parsnip, grated
1 medium carrot, grated
1/2 small onion, finely sliced
1 small apple, grated
3 tbsp corn flour
1tsp curry powder
Add the ingredients to a bowl, season with salt and pepper and mix thoroughly.
Heat some oil in a small frying pan and when hot, spoon in the mixture.
Spread out until it covers the whole of the bottom of the pan.
Reduce the heat to medium
While the mixture is cooking, keep pushing it down in the pan so that it forms a solid cake.
Cook until the bottom is golden brown or caramelised to your taste.
Carefully slide a fish-slice under the cake and flip over to cook the other side. It doesn’t matter if it breaks up, just pat the pieces back down into place.
Cook until the new bottom is golden brown.
Serves 2 as a side to a nice stew or Serves 1 for lunch – some mango chutney would go well with it.
It’s apple season. I have a confession to make – I’m not that fond of apples. At least, I’m not fond of apples on their own. I was very pleased, therefore, to find this recipe for a fresh and zingy apple salad. It specifies green apples, but the lime juice in the dressing is sour enough so that sweet, red apples would do just as well. I’ve also made it considerably more substantial with the addition of chinese leaves and carrots (I had purple ones to hand so that’s why they’re a strange colour in the photo!)
This would do well alongside a curry or a tofu stew, but the Thai flavours aren’t so dominant as to rule out some falafel either.
For the garnish:
1 shallot, finely sliced
1 tbsp roasted peanuts, finely chopped
For the salad:
2 medium green apples
1 tbsp lime juice
4 cherry tomatoes, quartered
4 chinese leaf leaves, shredded
1 small carrot, julienned
2 tbsp coriander, chopped
For the dressing:
1 lime, juiced
1 tbsp soy sauce
1/2 tsp sugar
1/2 red chilli, finely chopped
1 clove garlic, crushed
Heat some oil in a pan and add the shallots. Fry until golden brown and then put on to kitchen paper to drain.
Finely core and slice the apples and toss in the lime juice to stop them browning.
Add the rest of the salad ingredients and mix thoroughly.
Mix the dressing ingredients together and pour over the salad.
Top with the peanuts and crispy fried shallots.