Coriander

Coriander

Coriander

 

 

Recipes

  1. Thai Pumpkin soup with Coriander Pesto
  2. Coriander Tabouli
  3. Carrot and coriander pilaf
  4. Coriander pesto

 

 

 

 

Thai Pumpkin soup with Coriander Pesto

Thai Pumpkin soup with Coriander Pesto
 
Thai Pumpkin soup with Coriander Pesto
Author:
Recipe type: Soup
Ingredients
  • Coriander pesto:
  • 1 bunch coriander, roots trimmed (a few leaves reserved for garnish)
  • Zest and juice of 1 lemon
  • 2 garlic cloves
  • ⅓ cup (80ml) olive oil
  • Pumpkin soup:
  • 1 onion, chopped
  • 2 tsp grated ginger
  • 1 tbs Thai red curry paste
  • 1kg pumpkin, peeled, cut into small cubes
  • 2 cups (500ml) vegetable stock
  • 400ml canned light coconut milk
  • Thinly sliced red onion and thinly sliced red chilli, to garnish
Instructions
  1. To make the coriander pesto:
  2. Process coriander, lemon zest, lemon juice and garlic in a food processor. Slowly add 3 tablespoons of the oil to give a sauce consistency, adding a little warm water if necessary, then season.
  3. To make pumpkin soup:
  4. Heat the remaining tablespoon oil in a large pan over medium heat. Add onion and stir for 1 minute. Add ginger and paste and stir for 1 minute. Add pumpkin and stock, bring to boil, then simmer over low heat for 15 minutes until pumpkin is cooked. Cool slightly, then blend until smooth. Return to the pan, add the coconut milk and season, then warm through.
  5. To serve, place soup in bowls and swirl in a spoonful of pesto. Garnish with the onion, chilli and reserved coriander leaves.

 

Coriander Tabouli 

Coriander Tabouli
 
Author:
Recipe type: Side Dish
Ingredients
  • ¾ cup fine bulgur
  • 1 tsp whole coriander seeds
  • ½ tsp each whole cumin and fennel seeds
  • 10 whole allspice berries
  • ¾ cup minced onion
  • 1 tsp salt, or more to taste
  • 1 cup finely diced seedless cucumber
  • 1 cup finely diced seeded tomato
  • ¾ cup each minced fresh coriander and fresh flat-leaf parsley
  • ½ cup fresh mint leaves
  • ¼ cup fresh lemon juice
  • ¼ cup Extra Virgin Olive Oil
  • Cayenne pepper to taste
Instructions
  1. Wash the bulgur in several changes of cold water, pouring it back and forth between a large bowl and a very fine sieve, until the water is clear. Drain the bulgur in the fine sieve. Return bulgur to the bowl, cover it with one inch of cold water, and let it soak for one hour.
  2. While the bulgur is soaking, toast the coriander seeds, cumin seeds and fennel seeds in a small frypan over moderate heat until very fragrant, one to two minutes. Let the seeds cool completely and then grind them in with the allspice berries in a spice grinder or pound to a powder in a mortar and pestle.
  3. Stir together the onion, ground spices and salt in a large bowl and let stand while the bulgur is soaking, at least thirty minutes.
  4. Drain the bulgur in the sieve, pressing hard to extract as much water as possible. Add the bulgur to the onion mixture with the cucumber, tomato, herbs, lemon juice, olive oil and cayenne pepper; toss the salad well. Taste and adjust seasonings, adding more salt if necessary. This salad is best if served immediately.

Carrot and coriander pilaf
Carrot and coriander pilaf
 
Author:
Recipe type: Rice
Serves: 4
Ingredients
  • 1 tbs vegetable oil
  • 1 small onion, finely diced
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tbs mustard seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 250g grated carrot
  • 250g basmati rice, rinsed
  • 500ml water
  • 1 tsp salt
  • 1 lemon, quartered
Instructions
  1. Heat the oil in a lidded saucepan and cook the onion until soft. Add the coriander, cumin and mustard seeds, ground coriander and turmeric and cook for 1 minute, then add the carrot, stirring well.
  2. Add the rice, water and salt and bring to the boil, stirring. Cover tightly and simmer very gently, undisturbed, for 15 mins. Take from the heat for a further 5 mins, covered, then fluff up with two forks. Serve with lemon quarters, fresh coriander and warm naan or roti bread, or with grilled fish or chicken.

 

Coriander pesto

Coriander pesto
 
Author:
Recipe type: Side Dish
Ingredients
  • 2 cups fresh coriander leaves, coarsely chopped
  • 2 garlic cloves, finely chopped
  • ¼ cup (45gm) toasted cashew nuts
  • ⅓ cup (35gm) finely grated parmesan
  • ½ cup (125ml) light olive or peanut oil, plus extra
Instructions
  1. Place the coriander, garlic, cashew nuts and parmesan in the bowl of a food processor and process until finely chopped. (Alternatively, place ingredients in a mortar and pound with a pestle until well combined).
  2. With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.
  3. Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the basil from oxidising and turning black).

 

Celery

Celery

Celery

Celery in grown in Gosford, part of the Sydney Food Bowl.

It was picked the day before delivery and should be eaten within 7 days as the antioxidants start diminishing. It has negative calories – meaning it takes more calories to digest than it contains due to the fibre content. So this is great to munch on.

Best eaten raw or steamed.

Cream of Celery Soup

Spicy Celery Dry Curry

Celery Pilaf

 

Cream of Celery Soup

Cream of Celery Soup
 
Author:
Recipe type: Soup
Ingredients
  • 4-5 celery, sliced
  • 1 onion, finely chopped
  • 1 clove of garlic, chopped
  • Small bunch Continental parsley, roughly chopped
  • 1 litre of vegetable stock
  • 100ml single cream (plus a little extra for serving if desired)
  • A good pinch of nutmeg
  • black pepper to season
  • 2 tbsp of extra virgin olive oil
  • 1tbs parmesan (optional)
  • olives green, chopped (optional)
Instructions
  1. In a soup saucepan heat the oil and add celery, onion and garlic and let it sweat for 15 minutes until browned slightly. Add in parsley and vegetable stock then season with nutmeg and black pepper to taste. Simmer the soup for 15 minutes, then let it cool before pouring into a blender. Add cream. Puree at high speed till soup is smooth. To serve add a drizzle of cream and add sprinkle of parmesan and olives to garnish.

Spicy Celery Dry Curry
Spicy Celery Dry Curry
 
Author:
Recipe type: Curry
Ingredients
  • 450g celery, washed & chopped
  • 1 onion
  • 1 tsp minced garlic
  • ¼ tsp grated ginger
  • 3 tbs. olive oil
  • ¼ tsp. cumin seeds
  • 1 Bay leaf, discard before serving
  • 1 cinnamon stick, discard before serving
  • a pinch of tumeric
  • ¼ tsp coriander powder
  • ¼ tsp cayenne pepper
  • ½ cup cilantro, chopped
  • 2 Tomatoes, chopped
  • salt to taste
  • a pinch of sugar
Instructions
  1. Heat a non-stick pan, add oil, then add cumin seeds, bay leaf & cinnamon. Wait until the cumin starts to change color, then add ginger, garlic and saute for a min. Then add the chopped onions, Tumeric and salt, saute until it starts to change color. Then add the chopped celery and add salt. Saute until it starts to become soft then add the coriander and cayenne pepper powder and saute until the raw smell goes off. Then add the chopped cilantro, saute for a second and then add the chopped tomatoes and a pinch of sugar. Cook until the tomatoes combines with all the vegetables and the excess liquid burns off. Check for seasonings and serve.
  2. Serve hot with rice or Naan or Tortillas.

Celery Pilaf

 

Celery Pilaf
 
Author:
Recipe type: Rice
Ingredients
  • 1 medium onion, minced
  • 2 medium stalks celery, minced
  • 1 tsp salt
  • ½ tsp dried dill
  • 1 to 2 tbs olive oil
  • ½ cup uncooked white rice
  • ½ cup uncooked cracked wheat
  • 2½ to 3 cups water (or light vegetable broth)
  • ½ cup or more of your favourite dried fruit
  • 1 cup of your favourite nuts
  • fresh or dried parsley to taste
  • fresh lemon for garnish
Instructions
  1. Over medium heat, cook the onion, celery, salt, and dill in oil until everything is mixed and tender, about 8 minutes. Stir every couple minutes. Add the uncooked white rice and cracked wheat, and stir gently but constantly for 5 to 8 minutes. The goal is to make sure the rice and wheat are well-covered with the oil and seasonings.
  2. Add one cup of water and stir well. Let the liquid mixture cook down, uncovered, for about 3 minutes.
  3. Stir and add the rest of the water (less if you prefer firm rice, more if you like softer rice). Add the dried fruit, stir well, cover, and simmer over medium-low heat for 25 minutes, or until the water is absorbed and the rice and wheat are tender.
  4. Add nuts, parsley, and lemon garnish.