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.
New season, new giveaway! We have three copies of Sam and Sam Clark’s beautiful new cookbook Morito to give away to three lucky winners!
1) Follow Natoora on Twitter: the giveaway is open only to Natoora Twitter followers.
2) Tweet us the dish that you like so much you can’t share with anybody else, the one you can’t have enough of and that make you rather selfish… Make sure you mention @natooracouk and use the hashtags #Moritogiveaway and #TooGoodToShare
3) Expiry date: 15th July 2014
We will pick a winner at random, and announce him/her on Twitter on 21st July, as well as send a Private Message to provide details for sending the prize.
Start tweeting away, we can’t wait to hear all about your #TooGoodToShare dishes!
About the book:
As the little sister of Moro, Morito has been serving delicious and innovative tapas and mezze in the heart of London’s Exmouth Market for over three years, attracting critical acclaim and constant queues. Now, with the publication of the cookbook of this hugely successful restaurant, over 150 simple and seasonal recipes allow Morito’s small plates to be cooked, eaten and shared at home. See a short book trailer to get a flavour for this beautiful new cookbook. Besides the book, you can also download the Free Morito App – it has step-by-step instructions and interactive features including 24 unique recipes, shopping lists, favourites, and an exclusive photography section with Sam and Sam’s recent culinary travels and inspirations, from Spain through to North Africa and the Middle East.
To get you hungry and inspired, here is a recipe extracted from the book – some deliciously spiced bites of aubergines with creamy labneh.
Aubergine and Spiced Labneh with Salmorejo
From Morito by Samuel Clark, Samantha Clark
Place the slice aubergines in a colander, toss with a teaspoon of fine salt and leave for 30 minutes to get rid of excess water and any bitterness.
Dry the aubergines on kitchen paper. Heat both oils on a wide frying pan until hot but not smoking – about 180 C. Add the aubergine slices in a single layer (in batches if necessary) and fry until deep golden brown and crisp on both sides. Remove from the pan and place on kitchen paper to absorb any excess oil.
400g very ripe, sweet tomatoes
1/2 small red onion, roughly chopped
1/2 green pepper, roughly chopped
40 g breadcrumbs
1 tablespoon Forum Cabernet Sauvignon vinegar, or a good quality aged red wine vinegar with a pinch of sugar
1/2 garlic clove, crushed to a paste with a little salt
150 ml extra virgin olive oil
a few sprigs of mint, leaves finely shredded
Put the tomatoes, onions and pepper in a food processor (or hand-held blender) and blitz until smooth. Pass the puree through a coarse sieve, discarding the dry pulp. Return the puree to the food processor and add the breadcrumbs, vinegar, garlic and a pinch of salt. Turn the processor on and very slowly begin to drizzle in the olive oil. It’s like making mayonnaise; you want the puree and the olive oil to emulsify so it thickens and become lighter in colour. Transfer the salmorejo to a bowl and check the seasoning. If the tomatoes are not sweet enough, you might need to add a pinch of sugar. Chill. To serve, pour the salmorejo into a wide shallow bowl, place the fried aubergines on top and sprinkle with the shredded mint. Eat immediately.
The Natoora twist: you can make this a finger food recipe by topping the aubergine sliced with some of the salmorejo, and finish the dish with a dollop of labneh (as pictured).
Terms and conditions: Open to UK mainland residents only. Entry via Twitter only. Closing date is midnight 15/07/2014. Multiple entries will be counted as one. The prize is non exchangeable or transferable. No cash alternative. Entries from third parties, bulk entries and automated entries will not be included. There will be 3 winners. Prizes will be awarded by Natoora. The winners will be selected at random from all correct entries received by the closing date. Winners will be notified on Twitter by 21st July 2014. If you fail to respond to this tweet by the 28th July 2014, your prize may be forfeited. By entering into the competition you agree to the terms and conditions.