Since cabbage is in season and pretty cheap at the moment, I decided to make something with it. I got inspired my some recipes I found:
And then I decided to make my own version
(The salad doesn’t look too juicy in the pic since I added more dressing after)
- 1/2 cabbage head, thinly sliced
- 3 carrots, grated
- 1 medium red onion (you could use yellow onion, but I used red to get some extra color), thinly sliced
- 1/2 – 1 bunch of coriander, depending how much you like (I didn’t use it in today’s recipe, but will add it another time)
- A handful of peanuts, roasted
For the dessing
- vegetable oil (I used rapeseed)
- white wine vinegar
- (sugar, if you need more sweetness)
- ginger juice (grate some ginger with its skin on and squeeze out the juice, discard fibers)
- sesame oil
- soy sauce
- black pepper & salt
- Halve cabbage head, then cut the half you’re going to use in half again
- Thinly slice the cabbage
- Peel and grate carrots
- Slice onion thinly
- Pluck coriander leaves off the stems (I’d use the stems for something else, probably in the base of a curry)
- Roast peanuts in a pan over fairly high heat until golden brown
- Mix all main ingredients together in a big bowl
- For the dressing I just added all ingredients separately to the main ingredients, but you could mix them separately in a small bowl, then add to the main ingredients once you’re happy with the taste
- Sugar is optional, but I added just a sprinkling. Alternatively, add more honey
- Mix everything together
I’ll get back to this recipe with more detail on the dressing ingredients & how much I actually used. Also, I’ll see how well it keeps in the fridge overnight and what that does to the taste!
I think I’ll make another version tomorrow with coriander, and post that pic!
So I decided to make falafels since I had the extra time. I came across a really good recipe on Feasting at Home that I made minor tweaks to.
My Falafel Recipe (almost identical to the one on Feasting at Home although I added more onion and garlic. Also, I added some parsley and chill powder instead of fresh chili)
- 500g dried chickpeas, soaked overnight
- 1 bunch fresh coreander
- 1/2 bunch fresh parsley (next time I think I’ll use the whole bunch)
- 1 large white onion
- 3 garlic cloves
- 1/2 Tb chili powder
- 1 Tb coreander powder
- 1 Tb cumin
- 1 tsp baking powder
- salt & pepper
“Tzaziki” style sauce
- greek yoghurt
- garlic clove
- lemon juice
- olive oil
- salt & pepper
I soaked the chickpeas overnight, and then pulsed them in a blender. My blender is small so I couldn’t fit all the ingredients at the same time. Instead, I pulsed everything separately. This is what the mixture looked like once everything was combined (it didn’t turn out as green as in the Feasting at Home recipe):
Cover with cling film and place in fridge for 20-30min.
Once it has rested, form 3-4cm balls. The mixture wasn’t dry, but since I didn’t add any binding agent such as egg, the falafels fell apart quite easily. I placed the falafels on plates and put them outside (-15C) to firm up.
I started heating up a fair amount of sunflower oil on low – medium heat. Once up to temperature, place falafels in oil. It was only after I had fried all of them that I realized I should have added more oil – at least half way up the falafels. I fried them for about 10min per side. I found it was easiest to turn them using a fork and a spatula.
The finished product:
I decided to have the falafels with a salad this time. Next time I’ll probably have them wrapped in pita bread and add a few more sauces (maybe a lemony tahini sauce and a spicy little chill sauce). Today I made a simple tzaziki-type sauce and added some greek chilies.
Simple & very yummy
- Beef, cooked to your liking (my Mom who usually makes the salad tends to cook it medium-well done)
- Cucumber, sliced thinly lengthways (as long as you like)
- Garlic, finely chopped
- For the dressing
- soy sauce
- vegetable oil
- Black pepper
Slice beef thinly into strips. Slice cucumbers lengthways into strips, make the strips as long as you like. Chop garlic finely. Place all ingredients in a bowl. Add dressing ingredients. Mix. Ready.
1,5 kg pork shoulder
Spices: paprika, chili, salt, vinegar, onion, garlic cloves
Rub everything into the pork. Leave to marinate if you have time, but I put it straight in the oven. Remember to cover with foil. Roast for about 6-8 h at 125 C. After many hours of roasting, let the pork cool under the foil and then start shredding it.
4-6 jalapeno peppers
red onion, garlic, coreander leaves and stalks, lime juice, salt
Roast tomatoes and jalapeno peppers until they blister. About 20-30 min at 220 C. I took them out of the oven and put them straight in a bowl and covered that with a plate. Let them cool off for a bit, and then peel the skin off the tomatoes and peppers. I’m not sure I’ll do this step the next time I make this sauce – it just takes a lot of time and everything ends up in the blender anyway!
After you peel them, put them in the blender and add as much/as little of the other ingredients as you like. Blend!
Chop pineapple, red onion, 1 clove of garlic, red chili & coreander. Add salt to taste.
We served all this with tortillas, tomatoes and some salad.
Chicken Dulet – a take on an Ethiopian dish! The first time I had it was in Bahir Dahr. It was actually made with fish, but in this recipe I’ve substituted it with chicken.
- 400 g chicken breast (or 3 thighs)
- 400 g canned tomatoes
- 1 green bell pepper
- 1 red bell pepper
- 3 garlic cloves
- 1 red onion
- handful of coreander leaves and stalks
- 1 lime
- 1 stock cube
- tomato paste
- spices: ground ginger and garlic 1 ts each, 1 ts metmeta (chili powder), 1 ts cumin powder, 1 ts black pepper, 1/2 ts nutmeg, 2/3 ts cardamom, 1 ts mixed spice, 1 ts turmeric, 1 bay leaf
Chop onion, bell peppers, coriander stalks, mince garlic.
Marinade chicken in some oil, dried garlic and ginger.
Fry onion, bell peppers, stalks and garlic briefly. Add spices but don’t burn. Add canned tomatoes and chicken. Cook for about 30 min
At end, add coreander leaves and lime juice.
Ideally serve with injera, but if you can’t get any try it with rice or couscous.
Thai-Style Chicken Salad
2-3 chicken small thighs, shredded
2-3 tomatoes, finely sliced
1/2 – 1 red onion, thinly sliced
1 carrot, shredded
handful of coreander
80-90g rice noodles (a small packet)
For the dessing:
juice of 1 lime
Cook rice noodles 3-4 min, but be careful not to cook them too long. Rinse under cold water.
Mix all ingredients together and make the dressing.