Tag Archives: coriander – a book of recipes

Salmon With Sizzling Coriander


As the author says, it is a superb salmon dish from America. And in case you did not know, coriander is known as cilantro there. The recipe is from the book “Coriander – A Book of Recipes”, 1997, written by Hellen Sudell. I followed it years and years ago and it was good. You can check another recipe from this book, fragrant coriander rice and hopefully will tempt you to follow it too.

Salmon With Sizzling Coriander

Serves 4

Ingredients:

  • 4 salmon steaks, about 175/ 6 oz each
  • 4 tbsp/ 60 ml chopped fresh coriander
  • 3 tbsp/ 45 ml grated fresh root ginger
  • 3 spring onions, finely chopped
  • 4 tbsp/ 60 ml soy sauce, plus extra to serve
  • 5 tbsp/ 75 ml olive oil (or cold-pressed sunflower oil if you don’t have olive oil, like me ;)) )
  • salt and ground black pepper
  • lettuce and coriander sprigs, to garnish

Method:

  • Season the salmon steaks on both sides with salt and pepper. Prepare a steamer, add the salmon steaks, cover and steam for 7-8 minutes until the fish is opaque throughout. Imho, if the steaks are too thick, may be you should check the salmon after that time and leave it a few more minutes.
  • Place the steamed salmon steaks on warmed plates. Divide the chopped coriander among them, mounding it on top of the fish. Sprinkle with the ginger and then the spring onions. Drizzle 15 ml/ 1 tbsp of soy sauce over each salmon steak.
  • Heat the oil in a small heavy-based saucepan until very hot. Spoon the hot oil over each salmon steak and serve immediately, with more soy sauce, if you like. Garnish with lettuce and coriander sprigs.

Cook’s Tip: If you don’t own a steamer, cook the fish steaks on a lightly buttered plate over a pan of simmering water. Cover the fish with greaseproof paper or invert a second plate on top.

Enjoy your meal!

Elena G

 

Somn, Somon, Solomon


Stiu ca nu au nici o legatura cuvintele din titlu insa rimeaza si imi place jocul de cuvinte pe care il fac. Asta e ideea. Si sa te faca sa zambesti. Azi, ca tot e sarbatoare mare, Sfintii Arhangheli Mihail si Gavriil, am citit ca se consuma peste. Se potriveste perfect cu faptul ca acum postez retete cu aceste fiinte din apa. Asa ca ma incardez. Si ma bucur.

Reteta care urmeaza a fost culeasa dintr-o carte foooarte interesanta si buna, carte pe care recomand sa o ai in biblioteca ta din bucatarie. Ea se numeste “Coriander – A Book of Recipes”, aparuta in 1997 si scrisa de Hellen Sudell. Are ea niste carti foarte simpatice si atragatoare, daca esti asa curioasa/ curios sa cauti.

Din carte am mai cules si facut eu si alta reteta, asa ca poti (re)descoperi orezul parfumat cu coriandru, care, daca vrei tu neaparat, chiar merge ca side dish la ce urmeaza… Ce urmeaza e o reteta americana de somon, facuta sanatos. Doar ca daca vrei pentru doi, ca poate te-ai obisnuit, fa si tu o impartire. Iar daca nu iti place coriandrul, sa stii ca aceasta reteta nu e pentru tine. ;))

Somon cu coriandru sfaraitor (inca un titlu pompos :)) )

4 portii

Ingrediente:

  • 4 bucati somon, de cca 175/ 6 oz fiecare (si cu somonul asta e o problema, maare, dar e prea gustos ca sa mai conteze, cand mi se face pofta, mai ales ca am o scuza, consum rar. Problema e ca pe piata nu gasesti salbatic si stii restul, etc etc)
  • 4 linguri/ 60 ml coriandru proaspat, tocat
  •  3 linguri/ 45 ml ghimbir proaspat, ras
  • 3 cepe verzi de primavara, tocate fin
  • 4 linguri/ 60 ml sos soia, plus extra pentru servire
  • 5 linguri/ 75 ml ulei masline (sau ulei presat la rece de floarea-soarelui)
  • sare si piper negru
  • frunze de salata si fire de coriandru proaspat, pentru decor si nu numai

Preparare:

  • Se presara somonul cu sare si piper pe toate partile. Se pregateste un steamer sau mai pe romaneste, un fierbator la abur. Daca nu ai, cartea sugereaza ceva de foarte bun simt si usor si nemaipomenit de ingenios (sfatul asta e minunat daca alegi sa nu ai o groaza de aparate in casa, care iti consuma banii aiurea, spatiul si linistea sufleteasca :)) ) : pune somonul intr-o farfurie rezistenta la aburi, usor unsa cu unt, deasupra unei cratite cu apa care fierbe incet. Acopera pestele cu o foaie de copt sau cu o alta farfurie si gata. Acum zi ca nu-i tare!! Bun, revenind la steamer gata facut si nu improvizat, pune somonul in el, acopera cu capac si lasa-l la aburi cca 7-8 minute, pana devine opac la culoare. Sincera sa fiu, am senzatia ca 7-8 minute nu sunt suficiente daca ai bucati mai groase, asa ca utilizeaza-ti simturile naturale si mai inteapa si tu carnea sa verifici.
  • Pune bucatile de somon pe farfurii calde (le incalzesti la cuptorul de la aragaz sau microunde, sau deloc). Imparte in mod egal coriandrul proaspat si pune-l in gramajoare pe fiecare bucata. Adauga peste el ghimbirul si ceapa. Pune si cate o lingura de sos de soia peste fiecare.
  • Intr-o tigaie (cat mai naturala), incalzeste uleiul pana se incinge foarte bine. Ai grija sa nu te stropeasca, acopera cu un capac. Pune cu lingura acest ulei foarte fierbinte peste fiecare bucata de somon, si serveste imediat, cu mai mult sos de soia, daca vrei. Garniseste cu frunzele de salata si coriandru si masa e servita, cu multa dragoste!

Pofta buna!

Si celor care poarta numele Sfintilor Arhangheli Mihail si Gavriil, le doresc azi sa fie vesnic ocrotiti si indrumati de acestia.

Elena G

Imam bayildi


Long time ago I was curious about this recipe and I wanted to find out if I would faint too. It is a Turkish recipe that means “the Imam fainted” or “Imam Bayildi” in Turkish, because they say that he was overcome by this delicious meal. I discovered it in  “Coriander – A Book of Recipes” from 1997 in London. It was 2006 when I tried it out and I have to say that it was exquisite. Plus it is made with one of my favourite vegetable. It is not a difficult recipe and smells heavenly. For a special treat and something vegetarian, go into the kitchen and try not to faint.

Imam bayildi

Vegetarian Stuffed Aubergine

Serves 4

Ingredients:

  • 2 aubergines, halved lengthways
  • 60 ml (4 tbsp)olive oil, plus extra if needed
  • 2 large onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 green pepper, seeded and sliced (or any other favourite colour)
  • 400 g (4 oz) can chopped tomatoes
  • 45 ml (3 tbsp) granulated sugar
  • 5 ml (2 tsp) ground coriander
  • 30 ml (2 tbsp) fresh chopped coriander
  • salt
  • ground black pepper
  • crusty bread, to serve
  • coriander sprigs, to serve

Method:

  • Using a sharp knife, slash the flesh of the aubergines a few times. Place them in a colander, sprinkle the cut sides with salt and leave for about 30 minutes. Rinse well and pat dry. From my experience, there is hardly any juice left and they turn quite dark so rub the flesh of the aubergines with lemon juice after you halved them.
  • Preheat the oven to 190°C, 375 °F, Gas 5.
  • Heat the oil in a frying pan, add the aubergines, cut-sides down and fry for 5 minutes. Remove with a slotted spoon or tongs and place in a shallow ovenproof dish.
  • Add the onions, garlic and green pepper to the pan, with extra oil if necessary and cook for about 10 minutes, until the vegetables have softened.
  • Add the tomatoes, sugar and ground coriander with salt and pepper to taste. Cook for about 5 minutes until the mixture has reduced. Stir in the chopped coriander. Now it smells divine.
  • Spoon this mixture on top of the aubergines. Cover and bake for about 30-35 minutes.
  • Serves it hot with crusty bread or naan bread and Greek-style  yogurt or chilled with just the bread and garnished with coriander springs.

Bon appetite!

Imamul a lesinat


Bine te-am regasit. Azi te invit la un pranz turcesc cu o reteta delicioasa. Nu degeaba se numeste “imamul a lesinat” sau “Imam bayildi”. Legenda spune ca atunci cand a mancat acest fel de mancare, imamul a fost coplesit, probabil, ca a si lesinat de placere. Asta da pofta de viata, sa te copleseasca senzatiile mancand ceva. Gatind aceasta reteta, nu am lesinat pentru ca trebuia sa fiu pe picioare dar degustand-o, trebuie sa recunosc ca mi-a placut foarte mult. Si cand ma gandesc ca este si vegetariana si de post, este incredibil de gustoasa. Am cules aceasta reteta din cartea “Coriander – A Book of Recipes”, 1997 de la sectiunea “Vegetable dishes and salads” acum multi ani, prin 2006, in descoperirea mea gastronomica din Londra.

Imam Bayildi

Vinete umplute la cuptor

4 portii

Ingrediente:

  • 2 vinete, taiate pe jumatate in lungime
  • 60 ml (4 linguri ulei masline), extra in caz ca mai ai nevoie
  • 2 cepe mari, feliate fin
  • 2 capatani usturoi, zdrobite
  • 1 ardei gras, verde, curatat si feliat (poate fi si alta culoare, dupa preferinte)
  • 400 g conserva rosii taiate
  • 45 ml (3 linguri) zahar
  • 5 ml (1 lingutita) coriandru uscat maruntit (de obicei asta inseamna semintele de coriandru, pisate si nu frunzele uscate asa cum stiu de alte mirodenii)
  • 30 ml (2 linguri) coriandru proaspat, tocat
  • sare
  • piper negru
  • paine
  • frunze coriandru pentru decorat

Preparare:

  • Folosind un cutit ascutit, fa cateva taieturi in vinetele taiate, pune-le intr-o strecuratoare, cu putina sare peste taieturi si lasa-le sa se scurga cca 30 minute. Apoi sterge-le cu un servetel pentru a le usca bine de tot. Din experienta mea, nu am vazut sa se scurga cine stie ce din vinetele taiate, eventual sa se innegreasca putin, asa ca pentru asta merita sa le dai cu zeama de lamaie imediat dupa ce le-ai taiat, sa previi.
  • Incalzeste cuptorul la 190°C, 375°F/ nr. 5 la cuptorul cu gaz.
  • Incinge uleiul intr-o tigaie si prajeste vinetele pentru cca 5 minute, cu partea taiata in tigaie. Scoate-le si pune-le cu taietura in sus de data asta, intr-o tava sau vas de cuptor, cu capac, daca ai.
  • Adauga ceapa, usturoiul, ardeiul gras si ulei, daca e necesar si prajeste-le cca 10 minute, pana se inmoaie. Adauga rosiile, zaharul si coriandrul uscat, sare si piepr. Hm, miroase minunat acum. Coriandul este tare parfumat. Lasa totul pe foc cca 5 minute, pana scade amestecul. La sfarsit adauga coriandrul proaspat tocat.
  • Amestecul astfel obtinut pune-l deasupra vinetelor si acopera vasul cu capac sau hartie de copt/ foaie de aluminiu, in functie de ce ai in bucatarie, important e sa fie acoperit. Introdu minunatia in cuptorul incins si las-o pentru cca 30-35 minute.
  • O poti servi fierbinte cu pita sau paine indiana naan si iaurt grecesc. O poti servi si rece dar fara iaurt de data aceasta, insa nu uita sa o decorezi inainte cu frunze de coriandru.

Pofta buna!

PS: daca legenda e adevarata si lesini si tu de placere, chiar merita sa lesini. 😉

Fragrant Coriander Rice


It is Lent.  I usually keep it for 2 weeks and I always end up feeling light and good. Do you know how we Romanian keep Lent? If  you don’t , let me tell you: no meat, eggs, cheese, milk or any other animal products except fish on certain days. But this will not keep me from keeping it. ;))

I have to admit that the recipes that I picked are almost all with some animal product in them. This one is one of the few that is without. So it is perfect for Lent or any other day. I have taken it from the book “Coriander – A Book of Recipes” and is probably Indian or Arabic, let me know the origin, please. Anyway, it is a very perfumed recipe, fresh and light. I have to admit I am not quite taken about it but the persons who have tried it, shesaid it is very good. This is what happens: I make a recipe that I like and end up saying myself how delicious it is and everybody around is saying the same, but when I make a recipe and say I am not into it, I always have a surprise: people are telling me it is so good. Don’t take me too seriously. I am just a fussy eater. ;))

About the recipe, there are some ingredients you might not find in Romania always. But it is ok, you can replace some, you will find them in brackets, and the rice is delicious all the same.

FRAGRANT CORIANDER RICE

Serves 4

Ingredients:

  • 225 g/ 8 oz/ 1 cup brown basmati rice
  • 15 ml/ 1 tbsp olive oil
  • 1 onion, chopped
  • 2,5 cm/ 1 in piece of fresh root ginger, peeled and finely chopped
  • 7,5 ml/ 1 1/2 tsp coriander seeds
  • 7,5/ 1 1/2 tsp cumin seeds
  • 1 piece of lemon grass, finely chopped
  • grated rind of 2 limes (or lemons)
  • 750 ml/ 1 1/4 pints/ 3 cups vegetable stock (or plain water)
  • 60 ml/ 4 tbsp chopped fresh coriander
  • lime (lemon) wedges, to serve

Method:

  • Put the rice into a large bowl of cold water. Swill the grains around with your hands, then tip out cloudy water (the rice will quickly sink to the bottom). Repeat this action about five times. If there is time , soak the rice for about 5 minutes.
  • Heat the oil in a large saucepan and add the onion, spices, lemon grass and grated lime rind. Cook gently for 2-3 minutes.
  • Add the rice, turning it in the mixture to coat the grains. Cook for 1 minute more, then add the stock and bring to the boil. Reduce the heat to very low and cover the pan. Cook gently for 30 minutes, then check the rice; if it still crunchy, cover the pan again and leave for a further 3-5 minutes. Remove from the heat.
  • Stir in the fresh coriander, fluff up the grains, cover the pan and leave for 10 minutes. Serve at once, with lime wedges.

Cook’s Tip

Other varieties of rice, such as white basmati or long grain can be used for this dish, but you will need to adjust the cooking times accordingly.

Bon appetite!