DELIVERS QUICK & DELICIOUS DINNER IDEAS.
Ginny Grant’s Quick Fix, This Weekend & Have You Tried?
THE VERY LONG lingering summer with high humidity and crazy weather left me with little energy for cooking. My meals seemed to be an endless round of tomato and cucumber salads, rice paper rolls and fast taco dishes. The oven was rarely turned on, a fry pan or the barbecue was the most I could muster.
Autumn is my favourite time of the year for food. The very last of the tomatoes and eggplants get a chance to mix with the first of the pumpkins and winter greens, while the late figs fight with persimmons, new-season apples and pears for the chance to appear in a salad with fresh walnuts. As the weather finally begins to cool, I’m now relishing the chance to roast vegetables and meats and bake some pasta dishes and gratins. Some of my favourite leafy greens such as silverbeet, kale and cavolo nero are incorporated raw into slaws or braised slowly. Fast soups made with gochujang - my favourite ingredient of this issue - are a staple for a quick night fix. Gochujang is brilliant added to a bowl of chicken stock, too, especially if you shred in some of the weekend-project confit chicken and add some noodles and greens.
TURKISH-SPICED LAMB PATTIES & WARM CARROT SALAD recipe page 24