Friday, 18 June 2010

Kartopili Nigvzit: Potato Salad with Walnuts

This is how I like to make the Georgian dish, Kartopili Nigvzit. Feel free to substitute coriander for parsley, dill or a mix of all three. You could also use red wine vinegar instead of white wine vinegar.

Kartopili Nigvzit: Potato Salad with Walnuts
serves 2-3 as a side

500g potatoes, peeled, cubed
1 L red onion, chopped
1/3 cup walnuts
2-3 cloves garlic
1/2 bunch coriander leaves, finely chopped
1-2 tbsp/20-40ml white wine vinegar, or to taste

Boil potatoes until tender.
Meanwhile, sauté onions in a little oil until soft.
Process or grind walnuts, garlic together.
Add coriander, vinegar to garlic & walnuts.
Stir well.
Add onion. Stir well.
Add drained potatoes to a large bowl.
Add garlic, walnut, onion, coriander, vinegar mix.
Stir really well.
Potatoes will start to break up.
Check for seasonings.
Serve garnished with coriander or parsley leaves.

Thursday, 10 June 2010

Potato & Leek Soup

A classic creamy soup full of subtle flavours. I like to make mine vegan by using soy cream. I find it gives it a nice slightly nutty taste without being as overpowering as dairy cream.

Potato & Leek Soup
serves 3-4 as a main

800g potatoes, peeled, diced
3 cloves garlic, crushed
200g/approx. 2 L leeks (white part only), washed, sliced
1.3l vegetable stock
250ml soy cream
1/4 t ground nutmeg
fresh chives (optional)

In a large soup pot over med heat,
Cook leeks, garlic in a little oil until soft, about 5 mins.
Add potatoes. Stir well.
Add stock. Stir well.
Bring to boil.
Simmer 30-40 mins or until potatoes are tender.
Turn off heat.
Purée until quite smooth.
Put back on low heat.
Season with nutmeg, salt & pepper.
Stir through soy cream.
Cook gently over low heat for about 5 mins.
Serve garnished with fresh chives, if desired.

Tuesday, 1 June 2010

Tomato & Coriander Lentils

Tomato & Coriander Lentils
serves 2-3 as a main

400g brown or green lentils, washed
4 cloves garlic, crushed
125ml/1/2 cup red wine
1 bunch coriander leaves, finely chopped
1 XL red onion, diced
400g tin peeled tomatoes

Soak lentils, if need be.
Boil lentils 15 mins or to packet directions.
Drain. Set aside.
In a large pan over medium heat,
Cook garlic, onions until soft, about 5 mins.
Add wine, Stir well.
Cook 3-5 mins.
Add tomatoes, Stir well.
Try to break up whole tomatoes.
Add coriander. Stir well.
Add lentils. Stir well.
Cook 10-15 mins. Stirring often.
Season with salt & pepper.