05 May

Archived Posts from this Category

May 6, 2023

Coronation Aubergine

Posted by HI Cookery under 05 May | Tags: , , , |
Leave a Comment 

Coronation Aubergine (Eggplant)

May 6, 2023: Coronation Day of King Charles III of England

What an historic moment for us to witness the coronation of the new King of England, Charles III. We were not born yet when the late Elizabeth II was crowned Queen, but we saw video archives of the grand event. While we watched the spectacle on TV and sipped on some English breakfast and Earl/Lady Grey teas, we nibbled on some royal recipes, such as QE2’s coronation chicken, scones and chocolate biscuit cake.

But before KCIII’s big day, we tried a royal recipe from the official coronation website. Coronation aubergine (eggplant) was specifically chosen to commemorate the event for King Charles III. As a connection to the past, it has chutney and curry in the dressing like in the original coronation chicken recipe. As a reflection of the present with more cultural inclusivity, this eggplant recipe was created by Nadiya Hussain, a renowned British-Bangladeshi chef. 

Make a meal fit for a modern monarch and include coronation aubergine in a majestic menu!

Recipe

(Adapted from the Official Website of the Coronation of His Majesty The King and Her Majesty The Queen Consort)

For the eggplant marinade

  • 2 large eggplants
  • ¾ – 1 cup olive oil
  • 3 cloves garlic, minced
  • 1 small onion, grated with juices
  • 1 teaspoon paprika
  • 1 teaspoon salt

For the coronation dressing

  • 1 container (7 ounces) plain yogurt
  • 2 teaspoons curry powder
  • ½ teaspoon salt
  • 2 cloves garlic, minced
  • 2 tablespoons mango chutney
  • 2 tablespoons milk (animal or nut)

For the garnish

  • Fried onions (we used crispy salad toppers)
  • Raisins
  • Cilantro leaves, chopped fresh

Directions

Wash and dry the eggplants. Slice lengthwise no more than ½ inch thick. Set aside. In a mixing bowl, combine the olive oil with the minced garlic, grated onions with juices, paprika and salt. Mix well. Brush the oil mixture on both sides of the sliced eggplants.

Pan fry on a griddle or grill them for 2 minutes per side. Place on a platter. Keep warm. Meanwhile, make the dressing by combining in a large bowl the yogurt, curry powder and salt. Stir in the minced garlic and mango chutney (see Notes). 

Thin with milk (may puree until it is a desired consistency). Spread or drizzle the dressing over the warm eggplants. Garnish with fried onions, raisins and cilantro. Serve immediately.

Notes

  • Highlander’s late Dad was born in Upminster near London. He and his family fled England to Canada during World War II. Like many immigrants, Dad retained his culture and cuisine in a new country and passed down some traditions, like Sunday roast beef dinners on special occasions. Highlander cooked this for Islander’s parents, substituting the usual veggie sides with coronation aubergine.
  • Thanks to Islander’s Daddy who sliced and grilled the eggplants.
  • If the mango chutney is too chunky, mince the fruit. If the dressing is too thick, puree in blender. We used only the jelly part and not the fruit in the sauce.
  • According to the royal website, “[t]he coronation emblem is intended for use by charities, companies and individuals for celebrations to mark His Majesty The King’s coronation in 2023.” As individuals blogging about and celebrating the coronation, we are within rights to feature it in our final food photo.
  • Check out our new Royal Recipes section under the Theme Menus tab to mark this coronation event.

 

May 1, 2023

Azarbaychan Salati

Posted by HI Cookery under 05 May | Tags: , , , , , |
Leave a Comment 

Azarbaychan Salati

(Azerbaijan Salad)

May: National Salad Month

As warmer weather approaches in our side of the world (southwest USA), we like to cool off with a side salad comprising cucumbers and tomatoes. So many combinations of a cucumber-tomato salad exist in almost every country. In Azerbaijan, red bell pepper and green onions are included, and an olive-lemon dressing gives this salad some bright, citrusy undertones. Try Azarbaychan salati for a simple Eurasian mix during National Salad Month.

Recipe
(Adapted from National Public Radio)

Ingredients

  • 1 cucumber, peeled and chopped
  • 3 large tomatoes, diced (we used roma)
  • 1 large red bell pepper, diced
  • 1 bunch of green onions/scallions, finely chopped
  • 3 tablespoons olive oil
  • 1 lemon, juiced
  • Salt and pepper to taste

Directions

Chop the cucumbers, dice the tomatoes and red bell pepper and chop the green onions/scallions. Place in a large mixing bowl.

In a measuring cup, combine the olive oil with the lemon juice. Season with salt and pepper. Pour over the cucumbers, tomatoes, bell pepper and onions. Mix well. Serve chilled.

Notes

  • Search our blog for other salad recipes for National Salad Month.

 

May 1, 2023

Waldorf Salad

Posted by HI Cookery under 05 May | Tags: , , |
Leave a Comment 

Waldorf Salad

May: National Salad Month

We enjoyed our weekends walking around New York City, less than an hour’s train ride from where we once lived in Woodbridge, New Jersey. There is so much hustle, bustle, excitement and variety in the Big Apple. One time, we just happened upon a parade (one of several but can’t remember the occasion). Then it started to rain. We sought shelter at a famous jewelry store nearby, which gave Islander an opportunity to browse at all the baubles. Looking like a drenched rat, with a dangling button that she forgot to sew on her $14 K-Mart coat (originally $78 but deeply discounted on an off-season sale!), she was ignored and mostly got snooty stares from the salespeople. Well! We continued walking around Manhattan when the rain subsided, passing by the front of the famous Waldorf-Astoria, the scene we most remember from the first “Coming to America” movie. Recalling the recent rude experience from the jewelry store, we did not dare enter the luxury hotel.

Besides the Eddie Murphy film, we know the Waldorf-Astoria for its Waldorf salad—something that Islander’s Mommy would make for the family. The original salad comprised of only lettuce, celery, apples and a mayonnaise dressing—cheap ingredients for a not-so-cheap hotel. Over the years, lemon juice, grapes or raisins and walnuts have become popular additions, elevating the salad to something as iconic as the hotel after which it was named. The recipe that follows is close to what her Mommy used to make.

So if you have a beer budget but champagne tastes, try this easy and affordable Waldorf salad, especially during National Salad Month.

Recipe

Ingredients (Original)

  • ¼ cup mayonnaise
  • Salt and pepper to taste
  • 1 stalk celery, sliced
  • 1 big apple, chopped
  • 2 cups lettuce (optional torn into smaller pieces)

Additions

  • 1 tablespoon lemon juice
  • 1 cup grapes, cut in half
  • 3 tablespoons fresh parsley, chopped
  • 1 cup walnut pieces, toasted

Directions

In a mixing bowl, stir in the mayonnaise (with lemon juice, if using). Season with salt and pepper to taste. Add the chopped apples (and grapes, if using) in the bowl.

Add the celery and mix well. Toast the walnuts, if using. Arrange the lettuce leaves on a salad plate. Put the apple mixture on top of the leaves. Garnish with parsley and walnut pieces, if using. Serve chilled. Yield: 2-4 servings.

Notes

  • The mayonnaise dressing is probably what makes this salad “rich”, if not for the cheaper ingredients. For a lighter dressing, combine two tablespoons of mayo plus two tablespoons of plain yogurt instead. Or substitute the mayo for all yogurt.
  • Search our blog for more salad recipes for National Salad Month.

 

« Previous Page — Next Page »