SAVOUR & DEVOUR CHOP CHOP

GINNY GRANT DE­LIV­ERS QUICK & DE­LI­CIOUS DIN­NER IDEAS.

Cuisine - - CONTENTS -

Ginny Grant’s Quick Fix, This Week­end & Have You Tried

IT’S IN­TER­EST­ING HOW an idea for a dish can morph into some­thing else. I’ve long been ob­sessed with the slow-cooked cumin and Sichuan pep­per­corn-spiked Xi’an-style lamb ‘burg­ers’ and wanted to try and make a quick ver­sion full of spice and flavour. I was think­ing of stuff­ing the meat into bought pita bread which closely re­sem­ble the tra­di­tional buns.

It got Cui­sine edi­tor Kelli Brett think­ing of the small cock­tail-sized bites of pita that she al­ways had to hand while liv­ing in Dubai. These were topped rather than stuffed which made for easy-to-put-to­gether graz­ing. So, of course, we de­cided that pita bread would be a bril­liant week­end project. It’s sim­ple enough to do by hand and par­tic­u­larly easy if cooked on a pizza stone – but they could just as well be made on the flat plate of a bar­be­cue or in a fry­ing pan.

Try mak­ing the sesame-crusted feta –

I think it would be es­pe­cially good served with drinks (and some cock­tail-sized pita for spread­ing it on wouldn’t go amiss ei­ther).

A friend blames me for her cur­rent ad­dic­tion to Alder­son’s spicy nut pesto – she’s churn­ing through the jars. Its nutty spici­ness makes it a su­per base tossed through pasta or slathered onto crackers with a goat’s cheese.

Walnut tarator seemed the thing to make when I fi­nally got around to crack­ing the ki­los of whole wal­nuts that had been sit­ting on the kitchen bench for months (the rest are in the freezer ready for next time). I think tarator has a par­tic­u­lar affin­ity with fish and seafood, but it’s also good with veg­etable frit­ters and chicken.

Recipes & food styling Ginny Grant Pho­tog­ra­phy & styling Greta van der Star

GRILLED FISH, WALNUT TARATOR & CU­CUM­BER SALAD

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