I have a thing for food pairings and I’m always on the lookout for new ideas. For this post I consulted my beloved The Flavour Thesaurus by Niki Segnit and a flavour pairing that grabbed my attention was the combination of carrots with salted peanuts. Continue reading →
I didn’t want to make a simple salad out of it so I decided to make some lettuce wraps instead. In my lettuce wraps I also added some of the leftover chicken I had, and some coriander. The recipe in the book is taken from Nigella Lawson’s “The Rainbow Room’s Carrot and Peanut Salad”. The recipe calls for a generous amount of vinegar, which will cut through the oiliness of the peanuts. The vinegar will add a quality to the dish one can associate with some Asian salads. This super easy recipe is within everyone’s reach and the ingredients used are easily found all year round. I served this as an aperitif between friends and it was quickly put together went down perfectly with a little white wine.
Carrot Chicken and Peanut Lettuce Wraps
Recipe for 10 pieces
Prep time: 10-15 min
Cook time: –
120 cooked chicken
10 baby lettuce leaves
2 tbsp. red wine vinegar
2 tbsp. rapeseed oil
2 carrots (not too large)
3-4 tbsp. salted peanuts
2 generous tbsp. chopped coriander leaves
Salt and pepper
Peel the carrots and grate them using a small holed grater. Place them in a bowl. Finely chop the coriander leaves, add them to the carrots and mix.
Using a fork shred the cooked chicken meat.
In a small bowl combine the red wine vinegar, the rapeseed oil and season with salt and pepper to taste.
Roughly chop the peanuts.
Take the lettuce leaves and start by evenly distributing the carrots, followed by the chicken and finally the peanuts. Place the lettuce wraps on a serving plate and drizzle with the dressing.
Rosti is such a versatile dish and personally I love it. Usually when I make this dish I use raw potatoes but this time I wanted to do it in what many say is the real version: with boiled potatoes. Continue reading →
I already cooked my potatoes the previous day so that would save me some time. Since this dish is something so versatile, this time, I wanted to make it a little more exotic than usual so I came up with this combination. I liked the crunch of the peanuts and I am a fan of their combination with carrots. I added some coriander so that it would bring some freshness to this easy dish. The only skill required is when you turn the potato cake over but once you know how to do it, you realize it’s nothing too daunting. My tip is to turn the rosti with conviction and then to let it slide back in the pan delicately (other it might break, this used to be the tricky part for me).
Exotic Rosti with Carrots
Recipe for 2 as main / 4 as a side dish
Prep time: 10 min
Cook time: 25 min
400 g boiled and peeled potatoes (the waxy kind will absorb less fat than the floury)
200 g peeled carrots
40 g chopped peanuts (about 2.5-3 tbsp)
4 tbsp chopped coriander
3 red chilies
2 tbsp rapeseed oil
Grate the potatoes and the carrots using a grater with wide holes. Add salt and mix.
Deseed the chili and finely chop it.
In a reasonably large non-stick pan heat the oil on a low-medium heat and add the potatoes, carrots, chili and salt. Cook for 5 minutes stirring occasionally to allow some of the moisture evaporate.
Add the peanuts and the coriander and stir. With a spatula shape the potatoes into a large cake, reduce the heat and cook for about 15 min. Place a dish or a lid on the pan and quickly flip the rosti. Let the cake slide back in the pan and cook the other side for another 10 min.