We are happy to announce a new collaboration with Mauritian chef Selina Periampillai of Taste Mauritius, starting with a soon-to-be-announced pop-up brunch event in London, and tasty demos at our Chiwsick shop.
Selina is an acclaimed supperclub host, cooking educator and food writer with a knowledge and passion for the flavours of authentic Mauritian cuisine. With an interest in fresh, fragrant and flavoursome produce, and a love for nutritious and healthy food, Selina creates flavour-packed dishes that bridge seasons and cultures. You can keep up with her work and upcoming events by following along on Twitter or Instagram.
Here, Selina shares a few seasonal recipes with us, starting with a simple yoghurt-based dish that makes our black figs shine.
This Autumnal recipe exudes warming hints of cinnamon and vanilla accentuating the soft flavours of these ripe figs, matched with creamy Greek yoghurt this is a healthy yet indulgent breakfast or snack recipe.
Caramelised Vanilla Figs with Greek Yoghurt & Pistachios
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Serves: 2-3 people
In a shallow non stick pan, place on the hob on a medium heat, add in the quartered figs and drizzle with the honey. As soon as the honey starts to melt, add in the split vanilla pod. Let he figs simmer in the honey and vanilla for around 5 minutes, till you see the figs just start to break up.
Turn off the heat and sprinkle over a little cinnamon powder, set aside. To serve use small bowls, add in the greek yoghurt, top with the warm fig compote and add some crushed pistachios.
A mild salsa to enjoy as a dip with tortilla chips, or as part of a Mexican feast. Great with burgers, too.
Tomatillo & Cucumber Salsa
Peel and wash the tomatillos, then chop them and place into a food processor. Roughly chop all other ingredients and place into the food processor with the tomatillos.
Pulse until the mixture resembles a finely chopped salsa. Season to taste with salt and sugar. Chill for half hour before serving.
P.S.: In season, you can also find this salsa ready to grab and go in our Chiswick shop, Natoora W4!
These wraps are light and super nutritious with collard green leaves used in place of tortillas. Then, have fun with flavoursome and colourful fillings for a complete meal.
Collard Green Wraps
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4 people
8 Collard Green leaves, washed, stems removed
200g cooked basmati rice
1 small bunch Fresh Basil
1 fresh Red Chilli, minced
2 tbsp Harissa paste
1 handful Pine Nuts
1 can Cannellini Beans of Chickpeas, drained and rinsed
1 tbsp Olive Oil
Ground Black Pepper
1 Unwaxed Amalfi Lemon, juiced
250 Halloumi, sliced
1 Red Onion, thinly sliced
4 sprigs Thyme
200g Yellow and Red Datterini Tomatoes, halved
Bring a large pot of salted water to the boil. Blanch the collard green leaves for three minutes, then drain and transfer into a bowl with ice water. Allow to cool, then transfer to a sieve and set aside.
Mix the cooked rice with some salt, pepper, minced chilli and torn basil leaves. Stir in the pine nuts and the harissa paste and mix until well combined. Set aside. Heat some olive oil in a skillet. When hot, add the beans and stir fry for five minutes, seasoning with salt, pepper and dry chilli. Remove from the heat , squeeze some lemon juice on top, and set aside.
For the halloumi, heat a large skillet over medium-high heat. Ease the halloumi slices and cook on both sides until dark brown and crispy on the outside. At the end, top with some thyme leaves.
Prepare your rolls: lay a leaf in front of you. Spoon a tablespoon each of the beans, rice and sliced tomato. Top with a slice of halloumi and some onion. Fold the end further from you. Then roll from left to tight, securing the wrap with a toothpick if needed. Repeat for all the other leaves.
Make this delicious and more-ish tomato pesto while summer (and tomato abundance) lasts. Excellent to season pasta, but also as a dip or spread.
Roasted Tomato Pesto
Serves: 6 people
Preparation Time: 10 minutes
Cooking Time: 45 minutes
100g Slow-Roasted Tomatoes (any kind), better if homemade
65g Pine Nuts
30g Parmesan, grated
1 Garlic clove, peeled
100ml Extra Virgin Olive Oil
1 tsp Tomato Puree
1 tsp Red Wine Vinegar
Sea Salt and Sugar (if needed), to taste
In a food processor, pulse the pine nuts and garlic clove until roughly chopped. Add the tomatoes and pulse again. While blending, pour in the olive oil (not too slowly as it will emulsify).
When the tomatoes are incorporated, add the parmesan, tomato puree and vinegar and pulse two or three times to mix them in, until you have a smooth mixture. Pour pesto into a bowl and season to taste with salt and sugar (you might need the latter to boost the tomato flavour).
In summer, peaches are so delicious they require little embellishment. Here, their natural sweetness is enhanced as they are baked and simply drizzled with a light caramel sauce.
Baked Peaches with Rum Caramel Sauce
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4 people
Preheat oven to 180C. Put the washed, whole peaches onto a tray lined with baking parchment. Let them bake for around 15-20 minutes. They should be very soft, but still hold their shape.
In the meantime, whisk the sugar in the water in a shallow non-stick pan, and place over medium heat. As soon as the sugar has dissolved, turn up the heat and let the water bubble away so the sugar turns into a caramel. When you’re happy with the colour, turn off the heat and slowly pour over the cream. Set aside and let cool. You can now add the dark rum to taste.
Remove the peaches from the oven and let them cool slightly. To serve, drizzle them with the rum sauce and garnish with your topping of choice.
Homemade is always a good idea when it comes to pickles. Get started now that gherkins are at their best, and enjoy them with your barbecued meat or roast.
Preparation Time: 2 hours
Cooking Time: 30 minutes
First, slice off the ends of the gherkins and wash thoroughly. Then with a sharp small knife or toothpick, prick them several times. In a shallow tray or bowl, cover the gherkins in salt and leave them for 2-3 hours depending on their size. This will draw out the moisture.
Just before the 2-3 hours have passed, put a medium-sized pot over high heat. Once hot, add the mustard seeds and toast them. Keep an eye on them, as they will burn easily. They are sufficiently toasted if they start popping in the pan. Turn the heat down and add the water and vinegar (be careful not to burn yourself when pouring the liquid into the hot pan). Now, add the garlic slices and bring the liquid up to the boil.
While the liquid is heating up, the gherkins are ready to be washed. It’s important to wash off the salt very thoroughly to not make the pickles too salty. It’s best to rinse them and change the water 3 times. Once the liquid has come up to the boil, add a few dill sprigs. Then pour it over the cucumbers.
You can either do this in a bowl and keep them for several days in the fridge; or into sterilised jars and keep them for up to a year. However, the jars need to be sterilised and sealed properly to ensure a shelf life this long. As the liquid needs some time to penetrate the gherkins, it’s best to do this recipe 24 hours in advance.
A lovely, easy idea for a garden party. Light and feathery, these meringues are excellent to finish a summer meal. The recipe comes from Natoora’s friend, London-based caterer Alix Caiger of Caiger & Co. Catering.
Mini Meringues with Seasonal Berries
Makes 70 minis, 12 normal meringues
Line 2 baking sheets with greaseproof paper, and rub with olive oil.
Whip the egg whites until stiff, add the cream of tartar. Start adding the caster sugar 1 spoonful at a time, allowing a pause between each spoonful. Once all the sugar is added, continue to whip until if you rub some mixture you can barely feel the sugar granules. Place into a piping bag, and pipe onto the baking sheet.
Bake at 110 C for 30-40 mins, until crisp on top and on the bases. Decorate with the whipped cream and fruit.
Not just in fruit salads – melon is delicious in savoury salads, too, particularly paired with salty cheese and fresh mint.
Melon Feta Cucumber Salad
Preparation Time: 10 minutes
1 Ripe Italian Melon
50 g Feta or Ricotta Salata
50g Blanched Almonds
1 small bunch Fresh Mint
2 tbsp Extra Virgin Olive Oil
Juice of ½ Large Unwaxed Lemon
Sea salt and ground black pepper, to taste
Cut the melon in half and remove the seeds using a spoon. Place cut side down on a chopping board and slice. Remove the peel from each slice using a small serrated knife, then chop in ½-inch pieces.
Wash and cut the cucumber in half, then slice lengthwise in three slices, then cut each into cubes. Place the cucumber and melon in a salad bowl.
Lightly toast the almonds in a skillet until just fragrant. Add them to the bowl with the melon and cucumber. Season with oil, salt, pepper and lemon juice. Top with torn mint leaves, toss to combine and finish with crumbled feta or shaved ricotta salata.
The perfect sweet and lightly spicy partner to your barbecued meat.
Nectarine Friggitelli Salsa
Preparation Time: 15 minutes
Halve the nectarines, remove the stone and cut in small cubes. Wash and cut the friggitelli lengthwise, remove the seeds, then slice into thin strips. Place the friggitelli and nectarine pieces in a bowl and season with lime juice, salt and pepper. Wash, pick over the coriander and chop it finely. Add it to the bowl with the other ingredients. Halve the chilli and remove the seeds. Mince it finely and to the rest.
Toss to mix, cover the bowl with cling film and allow the flavours to mingle for at least half hour, up to two hours, in a cool dry place. Serve at room temperature.
A decadent weekend breakfast combining the irresistible creaminess of mascarpone with the sweet and lightly tart edge of apricots. A must-try!
Apricot French Toast with Mascarpone Cream
Preparation Time: 20 minutes
Cooking Time: 15minutes
Icing sugar, for dusting
Edible Flowers, for garnishing (optional)
Beat the mascarpone with the grated lemon zest and the sieved icing sugar. Put in the fridge for at least 10 minutes so it sets. Cut the apricots in halves, remove the stones.
Heat a dollop of butter in a non sticky pan on a high heat, fry the apricots cut side down for a couple of minutes, then turn. Sprinkle some cinnamon and Demerara sugar and turn again. Cook for a further couple of minutes trying to get a brownish crust, but not too long or they will get too soft and will lose their shape.
Beat the eggs with the milk and vanilla extract. Heat some oil and butter in a pan, quickly dip the brioche in the batter and fry until golden brown on both sides.
Serve the toasts with the apricots and a dollop of mascarpone, and sprinkle with the toasted almonds. Dust with icing sugar and serve immediately.