Latest news with #coriander
Telegraph
3 days ago
- Lifestyle
- Telegraph
Griddled pineapple, pork, crisp vegetable and coconut salad with curry dressing
I love pork and pineapple together (takes me right back to the 1970s), and a salad is the best way to experience the combination without ordering a very unmodern pizza. The dressing is quite sour but it's a good foil to the sweetness of the other ingredients. Ingredients For the salad ¼ white cabbage, hard core removed ¼ small red cabbage, hard core removed 1 large red pepper, halved and deseeded 2 medium carrots, peeled and cut into matchsticks 6 spring onions, trimmed and finely sliced on the diagonal 25g coriander, stalks and all 40g baby spinach leaves juice of 1 lime, to serve handful of toasted coconut flakes, to serve For the dressing ¾ tbsp cider vinegar juice of ½ lime 2 tsp soft light brown sugar 6 tbsp olive oil 1½ tsp curry paste (I use Patak's Medium Spice Paste) 4 tbsp coconut cream For the pork ½ tbsp ground cumin 2 tbsp soft light brown sugar ½ tsp ground cinnamon ½ tsp ground ginger ½ tsp cayenne pepper 1 tsp ground allspice 4 thick-cut pork loin steaks, weighing about 175g each For the pineapple 1 pineapple 2 tbsp soft light brown sugar groundnut or olive oil, for frying Method Step To make the salad, finely slice ¼ white cabbage, ¼ small red cabbage (hard cores removed) and 1 large halved and deseeded red pepper, as you would for coleslaw. Step Put these into a bowl and add 2 medium carrots, peeled and cut into matchsticks with 6 trimmed and finely sliced spring onions. Step For the dressing, mix ¾ tbsp cider vinegar, juice of ½ lime, 2 tsp soft light brown sugar, 6 tbsp olive oil and 1½ tsp curry paste with some seasoning. Step Stir through the 4 tbsp coconut cream and taste. Set aside. Step For the spice rub for the pork, mix ½ tbsp ground cumin, 2 tbsp soft light brown sugar, ½ tsp ground cinnamon, ½ tsp ground ginger, ½ tsp cayenne pepper and 1 tsp ground allspice together in a large, shallow bowl. Season. Step Cut the fat off 4 thick-cut pork loin steaks and dip into the spice mix, coating each side. Step Cut 1 pineapple horizontally into 6 slices (you'll have more than you need, but it seems silly not to buy a whole one). Step Remove the skin and halve each slice. Cut the hard core out. Alternatively cut the whole pineapple into wedges, with the core removed. Step Cook the pieces for about 2 minutes on each side, until they're caramelised in patches. Set the pineapple aside and wash the pan. Step Put some more oil in the pan – just enough to coat the base again – and cook the pork for around 3 minutes on each side, in batches if necessary.
The Guardian
4 days ago
- Lifestyle
- The Guardian
From crunchy chaat and yoghurt to spicy peanut butter: Ravinder Bhogal's recipes for alternative potato salads
We are a family of potato lovers, so a summer salad made of tender spuds bound together with something creamy, something acidic and a handful of herbs is a perennial favourite. While I would never throw a classic out of bed, every now andd then I like to swerve the mayonnaise and do something a little more exuberant. Today's potato salads are a riot of texture and flavour, and pack a serious punch. They are satisfying enough on their own, but serve them at your next barbecue and you are bound to please the potato pleasure-seekers in your life. You can find nylon sev in good Indian supermarkets or online, but if you can't get hold of any, fistfuls of your favourite bombay mix will do just fine. Prep 10 min Cook 30 min Serves 4 For the date and tamarind chutney5 tbsp tamarind paste 4 medjool dates, pitted1 heaped tbsp soft brown sugar½ tsp ground cinnamon½ tsp chilli powder, or to taste1 tsp cumin, toasted and coarsely ground1 tsp chaat masalaBlack salt (kala namak), to taste (optional) For the salad500g jersey royals Sea salt and black pepper400g tin chickpeas, drained and rinsed 200g natural yoghurt1 handful nylon sev, or good-quality bombay mix or sev mamra1 small red onion, peeled and cut into very thin rings1 handful finely chopped corianderSeeds from ½ pomegranate First make the quick chutney. Put the tamarind paste, dates and 300ml water in a saucepan, bring to a boil, then turn down to a simmer and cook until the dates are tender. Take off the heat, leave to cool, then puree. Stir in the sugar, cinnamon, chilli, cumin, chaat masala and kala namak, if using. The chutney should have a thick, pouring consistency a bit like ketchup, so add more water if required. Cover and refrigerate until needed. Chop the potatoes into bite-sized pieces, then boil in salted water until tender. Drain, leave to cool completely, then arrange the potatoes on a platter. Scatter over the drained chickpeas, season with sea salt and pepper, and mix. Drizzle over the date and tamarind chutney, dollop on the yoghurt here and there and top with the sev, onion rings, coriander and pomegranate seeds. Serve at once. The spicy peanut sauce is very adaptable. If you prefer, use any nut or seed butter, such as cashew, almond, sunflower or even tahini instead. It also works poured over noodles and crunchy vegetables for a tasty lunch. Prep 15 min Cook 15 min Serves 4 For the peanut dressing1 garlic clove, peeled and finely chopped 100g smooth peanut butter30g palm sugar, or light brown sugar1-2 red chilliesJuice of 2 limes 2 tbsp fish sauce 2 tbsp tamarind paste For the salad1 tbsp sesame oil 500g new potatoes, halved and boiled until tender1 handful picked coriander leaves 100g radishes, trimmed and thinly sliced 1 banana shallot, peeled and sliced into very fine rings2 tbsp pickled jalapeños40g salted peanuts, roughly crushed Put all the dressing ingredients in a blender and blitz smooth. Taste and adjust the seasoning, making sure the acidity of the lime sings through, then set aside until needed; before serving, add a little water to loosen, if need be, especially if you've kept it in the fridge. Now for the salad. Heat the sesame oil in a large frying pan and, once it's hot, put in the potatoes cut side down in a single layer and cook for about five minutes, until crisp and dark golden brown. Spread the peanut butter dressing on a platter, then top with the hot potatoes. Scatter over the picked coriander, sliced radishes, shallots, chillies and peanuts, and serve immediately. Golden chips straight out of the oven, cool whipped tofu and tongue-tingling homemade chilli oil all get along famously in this tasty ménage à trois. Prep 10 minDrain 30 min Cook 1 hr Serves 4-6 300g silken tofu A few drops of sesame oilJuice of ½ lime Sea salt 900g oven fries For the chilli oil5 garlic cloves, peeled and finely chopped3 tbsp crispy shallots (optional)80g gochugaru, or other mild chilli flakes1 tbsp sesame seeds 2 tsp roughly crushed Sichuan peppercorns5cm piece fresh ginger, peeled and roughly sliced1 cinnamon stick 1 star anise 125ml avocado oil, or other neutral oil 2 tbsp light soy sauce 1 tbsp Chinese black vinegar 1 tsp sugar To garnish6 spring onions, trimmed, whites and greens sliced thinly on the diagonal Put the tofu on a rack, cover with kitchen paper and place a weight on it for half an hour to extract some of the excess liquid. Break up the tofu, put in a food processor with the sesame oil, lime juice and some sea salt, and blend smooth. Bake the oven fries according to the packet instructions. Meanwhile, make the chilli oil. Combine the garlic, shallots, if using, chilli flakes, sesame seeds and peppercorns in a heatproof bowl. Put the ginger, cinnamon stick and star anise in a small saucepan, pour over the oil, then set over a medium heat and cook until the oil has almost reached smoking point and the spices and ginger are sizzling. Carefully pour the oil through a sieve into the heatproof bowl (discard the aromatic solids) and stir well. Once the chilli oil has cooled a little, stir in the soy, vinegar and sugar, until the latter dissolves. Spread the tofu on a platter, scatter the hot chips on top, then spoon over chilli oil to taste. Scatter over spring onions and serve straight away.
South China Morning Post
11-07-2025
- General
- South China Morning Post
How to cook with coriander, the herb you either love or hate, in 3 recipe ideas
Fresh coriander, which before moving to Hong Kong I had always known by its Chinese name, yuhn sai, or its Spanish name, cilantro, is one of those flavours you either love or hate. Advertisement I know some people who feel nauseated if a dish has even the slightest amount of this pungent herb. I love it, and buy it by the handful from the wet markets. Many vegetable vendors throw in a few stems for free if you buy enough from them. Although it is also called Chinese parsley, coriander cannot be used in place of the more subtle curly leafed or Italian parsleys. The flavour is too distinctive. It perks up the flavour of fish pastes, which you can buy from the wet market: chop up lots of coriander and mix it into the paste before cooking. 1. Cantonese steamed fish Coriander is an absolute necessity in traditional Cantonese steamed fish. Photo: Shutterstock Fresh coriander is an absolute necessity in traditional Cantonese steamed fish.
Irish Times
05-07-2025
- General
- Irish Times
Crispy calamari with Asian dressing
Serves : 2 Course : Dinner Cooking Time : 5 mins Prep Time : 15 mins Ingredients For the Asian dressing: 1 red chilli, seeds removed 1 small piece of ginger, peeled 1tbs vegetable oil 50ml rice wine vinegar 50ml soy sauce 2tbs fish sauce 1tsp cornflour 1tsp honey 1 lime, juice and zest 2 large squid tubes, cleaned About 80g self-raising flour About 80g rice flour Sea salt and black pepper Vegetable oil Handful fresh coriander leaves, picked Handful fresh mint leaves, picked 1 red chilli, thinly sliced Start by making the dressing. Finely dice the chilli and ginger and add to a small pot with the vegetable oil. Cook over a medium heat for three minutes until softened, stirring regularly, then add the vinegar, soy sauce, fish sauce, cornflour and honey. Stir together and bring to the boil, then remove from the heat. Allow to cool before finishing with some lime juice and zest, then set aside. Slice the cleaned squid tubes into rings about 1-1½cm thick. Add the flour and rice flour to a bowl, season with salt and pepper, and mix together with a spoon. Heat the oil in a wide-based pot (you want about one inch of oil in the pot). Test the oil is hot enough by dropping a bit of flour in; if it sizzles straight away, it's ready. Place the squid rings in the flour blend and dredge well until evenly coated, then place on a plate, ready to fry. Carefully place them in the oil using a tongs and shallow fry for two to three minutes until golden brown and crispy on the outside, then remove the calamari from the pot with a tongs and place in a bowl. Add a few spoons of the Asian dressing to the calamari to evenly coat in the sauce, then place in a serving bowl. Serve alongside a small salad bowl of the picked coriander and mint leaves and garnish with some thinly sliced red chilli.
CNA
22-05-2025
- Health
- CNA
I used to hate coriander but now I love it – what's the science behind this divisive garnish?
I remember picking out every leaf and stem of coriander (or cilantro to the Americans) from my food when I was younger. To me, the dastardly rife garnish tasted absolutely foul like insecticide. I might as well spray Baygon into my mouth if I accidentally munched on an unsuspecting leaf. What's the point of adding the herb as a garnish in the first place? By the time the dish reaches my table, it's usually a mess of limp, slimy leaves. Vietnamese food, with its generous use of coriander, was especially a nightmare to me. I can't remember the pivotal moment when I tasted coriander again – and wasn't repelled. Instead, it left a fresh, citrusy, herbaceous flavour akin to eating an aromatic flower in my mouth. Emboldened, I ordered the kusetsuyo salad when I saw it on Ippudo's menu. The server who brought me the dish – and most certainly a coriander hater – couldn't hide the look of disgust on her face as she set the plate of cucumber, avocado and coriander dusted with grated parmesan on the table. It was delicious. WHY DO YOU LOVE OR HATE CORIANDER? As many as one in five people find that coriander has a soapy taste, according to Science Focus. If you do, you are likely to be super-sensitive to aldehydes, chemicals present in coriander, and as you guessed it, in perfumed soaps and detergents as well. Here's where it gets interesting. What makes you hyper-sensitive to aldehydes could be a mutated gene. Yup, mutants don't only exist in comic books and movies, though a coriander aversion is a pretty useless super power. More specifically, the mutation involves the olfactory receptor gene known as Olfactory Receptor Family 6 Subfamily A Member 2. Or simply OR6A2. 'This is a classic case of genetics influencing flavour perception,' said Mary-ann Chiam, the senior principal dietitian at Allium Healthcare. Those with a variant of OR6A2 detect aldehydes, specifically (E)-2-alkenal compounds, as soapy or pungent, she said. Those who don't have the gene variation find aldehyde-containing coriander 'fresh and citrusy'. 'However, genetics only tell part of the story,' said Chiam. 'Culture and upbringing play an enormous role as well. If someone grows up in a household where vegetables are regularly served in tasty, familiar ways, they're more likely to accept and even enjoy them.' WHAT NUTRITIONAL BENEFITS DOES CORIANDER HAVE? The herb contains Vitamins K, A and C, fibre as well as trace amounts of folate, potassium, beta-carotene and lutein, according to Medical News Today. The entire coriander plant, including the leaves, stems, roots and seeds, is nutritious, although the seeds, which are often ground and used as a powder, tend to be less so. Previous studies on coriander have also found limited anti-cancer effects, migraine-quelling benefits, sun damage prevention and some anti-fungal properties. But as 'wow' as the science seems, I'm taking my coriander with a figurative pinch of salt as the findings aren't conclusive. Besides, you would have to eat a lot of the herb, about 50g or half a compact, medium-sized bunch of fresh coriander – leaves and stems – to obtain about 155mcg of vitamin K, said Chiam. For context, men need about 120mcg, and women, 90mcg of vitamin K daily. WHY DOES YOUR FLAVOUR PREFERENCE CHANGE OVER TIME? I still can't figure out why my preference for coriander switched over time. Have my taste buds dulled over the years? 'Some food aversions soften with time,' said Chiam. 'As we age, the number of taste buds decreases and our sense of smell diminishes, leading to a reduced ability to detect some flavours.' Chiam continued: 'Sensory sensitivity is another important factor. The rough, fibrous textures of certain vegetables, especially those with stalks, can be off-putting for some individuals. This is particularly true among those with ADHD, where sensory-processing challenges may contribute to a dislike of vegetables.' Of course, the reverse could be true for other people as well. 'Some may remain sensitive or even become more averse due to health conditions leading to swallowing issues, medications that alter taste perception as a side effect, or changes in oral health (for example, dry mouth and having to wear dentures),' said Chiam. Negative associations, such as food poisoning or finding a half-eaten worm in your salad, could also cause aversions to develop, said Chiam. WANT TO TRY CORIANDER BUT DON'T KNOW HOW? Despite my newfound love for coriander, I'm not about to munch on a bunch as a snack any time soon. But I have opened my heart and mouth to coriander-forward dishes such as a side of coriander salad to go with my poached eggs for brunch. If raw coriander in banh mi is too big a leap for you, try what Chiam suggests: Blending coriander into salsas or chutneys, or incorporating it into curry bases or marinades. 'Doing so can mellow its flavour,' she said. 'For those with sensory aversions, finely chopping coriander and mixing it with yoghurt or oil-based dressings can help mask its intensity. The key is integration – balancing strong flavours with fats, acid or sweetness often improves palatability.' I suppose it wouldn't hurt to try making dishes such as this Dongbei Coriander Salad that is also curiously known as 'Tiger' Vegetables. The salad, dressed in vinegar, soy sauce and sesame oil, is said to be so rousing that eating it would enliven you like the Chinese saying, active like a dragon or tiger. Another story, according to the blogger, suggests that the dish was randomly put together by a woman who didn't know how to cook. Her mother-in-law, upon tasting the dish, commented that it was 'hu', which in Dongbei, is a way of describing something as silly or haphazard. 'Hu' also refers to tiger in Mandarin, which could have contributed to the 'tiger' in the salad's name. Now, would I be brave enough to swipe right on coriander's equally controversial cousin, parsley? Maybe another time. One thing's for sure – I'm not wasting any more time picking out coriander from my food.
