Wednesday, 26 March 2014

Inspired by Movida

I always enjoy the flipping through a cookbook and recently resolved that I would use my cook books more. Today, I grabbed from the shelf Movida Rustica - Spanish Traditions and Recipes by Frank Camorra and Richard Cornish. This book is beautiful, fantastic photographs, lots of achievable recipes and more importantly, it imparts an understanding of the history of the food traditionally consumed at a time when the Spanish population was poor and needed to eat whatever was to hand. In true keeping with the style of the recipes and the sentiment of eating what was available I scanned the fridge. Some chicken, some prawns that I had defrosted overnight, fresh small tomatoes from the garden and some vegetables. Plenty of dry goods, oils and spices in the pantry. This is the result.

fried salt cod (prawns) with tomatoes p276.
this recipe was an ideas or concept dish. I did not use salt cod but the prawns and I used fresh tomatoes not tinned. I also decided to not puree the cooked tomato and to toss the prawns into the tomato mixture.

chicken skewers marinated with paprika and oregano p152.
Obviously I did not bother with the skewers and cooked the chicken as smallish pieces.

This warm grain salad is delicious. I always cook more grains than I need and then freeze it. It defrosts well and is easily reheated in the microwave. The dressing is made with yoghurt. I usually serve the dressing in a bowl and not over the salad. it looks better in real life.

A platter of steamed vegetables to round out the meal.

Plated up and ready to eat!

Mixed Grain Salad with Yoghurt Dressing
1 cup cooked puy lentils/ black lentils or combination
1 cup cooked Freekah
1 cup cooked quinoa
1 cup cooked brown rice
½ cup toasted almond slivers
½ cup toasted pepitas
finely diced preserved lemon
chopped parsley

1 cup plain/natural yoghurt
a drizzle of honey (about 1 dessert spoon)or more to your taste
juice and rind of 1 large lemon
2 tablespoons of lemon olive oil
1 -2 cloves of garlic, crushed
Salt and pepper to taste

1 tablespoon tahini

Cook grains until just cooked and tender. Do not overcook. 
I cook them in separate pots, however, they could be cooked together. Cook the one that takes longest first and then add the others. 

Rinse well under running water and allow to drain thoroughly. 

Keep the grains warm or reheat in microwave.

Put grains in a bowl and mix in the pepitas, almonds and if using the preserved lemon and chopped parsley.

Pile salad onto serving plate or into a serving bowl. Serve with the yoghurt dressing

To make dressing

Combine all ingredients in a bowl and whisk together. The dressing should be thick and a spooning consistency, add more oil or lemon juice if needed.

1 comment:

  1. Yummo will try this one out on the family Friday night!