Angela Day Modern Classics

Herbed Chickpea Salad

60 ml olive oil
45 ml lemon juice
2 cloves garlic, crushed
salt and pepper
2 × 400 g cans chickpeas, drained and rinsed
125 ml chopped fresh Italian parsley
125 ml chopped fresh coriander
1 red onion, diced
1 red pepper, seeded and diced
1 green pepper, seeded and diced

Combine the olive oil, lemon juice and garlic with some salt and pepper in a screw-top jar. Shake to mix. Place the chickpeas, herbs, onion and peppers in a bowl, then toss to combine. Pour over the dressing and mix well. Serves 4–6

Broccoli and Cranberry Salad

1 head broccoli, broken into florets
125 ml dried cranberries
1 red onion, cut into thin wedges
200 g feta cheese, cubed
DRESSING
80 ml olive oil
45 ml lemon juice
5 ml Dijon mustard
10 ml chopped garlic
salt and pepper
CANDIED NUTS
125 ml sugar
125 ml boiling water
50 g pecan nuts
50 g whole blanched almonds

Steam the broccoli florets for 5 minutes until just tender and bright green. Remove and put them into a bowl. Pour over the dressing while still warm. Put the broccoli into a serving bowl and add the cranberries, onion and feta, and toss to combine. Scatter over the nuts just before serving. Serves 4–6

DRESSING: Put ingredients in a screw-top jar and shake well.

CANDIED NUTS: Preheat the oven to 180 °C and line a baking tray with non-stick baking paper. Combine the sugar and water and stir until dissolved. Add the nuts. Using a slotted spoon, lift out the nuts onto the baking tray, arranging them in a single layer. Bake for 10–15 minutes until golden-brown. Leave to cool on the paper, then break up and use as desired.

Pasta Rice Salad

300 g pasta rice
olive oil
125 g bottled artichokes, sliced
180 ml dried cranberries or sultanas
50 g pine nuts, toasted
1 bunch spring onions, sliced
45 ml thinly sliced basil leaves
salt and pepper
DRESSING
60 ml lemon juice
15 ml Dijon mustard
2 cloves garlic, crushed
a good handful of fresh basil leaves
125 ml olive oil

Cook the pasta rice in salted boiling water until just tender. Drain and rinse under running water to remove excess starch. Put into a bowl and toss in a little olive oil to prevent the grains from sticking. Add the remaining ingredients and mix well. Pour over the dressing and toss to coat evenly. Place in an airtight container and refrigerate until required. Before serving, bring to room temperature, toss well and place in a serving dish. Serves 4

DRESSING: Put all the ingredients into a food processor or blender and process until smooth.

Raw Butternut Salad

500 g grated raw butternut
2 green apples, grated
1 bunch spring onions, chopped
250 ml chopped celery
250 ml raisins
60 ml pumpkin seeds
125 ml coconut shavings, lightly toasted
DRESSING
60 ml orange juice
30 ml lime juice
30 ml soy sauce
10 ml sesame oil
5 ml chopped garlic
a pinch of cinnamon

Put all the salad ingredients in a bowl and toss. Pour over the dressing and mix. Serves 6–8

DRESSING: Combine all the ingredients in a screw-top jar and shake well.

Spinach Salad

3 slices white bread, crusts removed
oil for frying
300 g baby spinach leaves
6 rashers bacon, chopped
50 ml pine nuts, toasted
125 g button mushrooms, finely sliced
1–2 cloves garlic, crushed
50 ml olive oil
15 ml balsamic vinegar
salt and pepper

Cut the bread into cubes and fry in the oil until golden and crispy. Drain on paper towel. Rinse the spinach leaves under cold water, then drain well. Fry the bacon until crispy, then drain on paper towel. Combine the spinach with the croutons, bacon, pine nuts and mushrooms. Mix the garlic, olive oil and balsamic vinegar together and pour over the salad, mixing gently. Sprinkle with salt and freshly ground pepper, and serve immediately. Serves 4

Lemon and Oregano Potatoes

4–5 potatoes, peeled and quartered
10 ml lemon rind
125 ml lemon juice
80 ml olive oil
250 ml chicken or vegetable stock
salt and pepper
15 ml chopped fresh oregano

Preheat the oven to 200 °C. Put the potatoes into an ovenproof casserole dish. Combine the lemon rind, juice, olive oil and stock and mix well. Pour over the potatoes. Add the seasoning and oregano and roast for 40–50 minutes until most of the liquid has been absorbed and the potatoes are soft. Stir frequently during the cooking time. These potatoes are delicious served as an accompaniment to roasts. Serves 4–6

Pumpkin Fritters

250 ml cold, cooked and mashed pumpkin
250 ml cake flour
a pinch of salt
10 ml baking powder
30 ml sugar
1 egg
60 ml castor sugar
10 ml ground cinnamon

Combine the pumpkin, flour, salt, baking powder, sugar and egg to form a thick, dropping consistency. Combine the castor sugar and cinnamon and set aside. Fry spoonfuls of the pumpkin mixture in deep oil until golden-brown. Drop the fritters into the cinnamon-sugar mixture and toss until coated. Serve warm. Makes about 20

NOTE: Butternut may be used in place of pumpkin.

Courgettes au Gratin

60 ml butter
750 g courgettes, sliced in 0.5 cm-thick rounds
500 g ripe tomatoes, seeded and chopped
5 ml sugar
1 clove garlic, crushed
salt and pepper to taste
125 ml breadcrumbs
125 ml grated cheese

Preheat the oven to 180 °C. Add half of the butter to a frying pan and fry the courgettes over a gentle heat until slightly softened. Remove from the pan and keep warm. Melt the remaining butter in the pan and add the tomatoes. Add the sugar and garlic and simmer until most of the juice has evaporated. Season well. Place the courgettes in an ovenproof dish. Top with the tomato mixture. Mix the breadcrumbs and cheese together and sprinkle over the tomatoes. Bake for 30 minutes until the topping is golden and cheese is melted. Serves 4–6

Curried Roast Potatoes

4–5 medium potatoes, peeled and quartered
water to boil
10 ml chicken stock powder
5 ml curry powder
30 ml olive oil
salt and pepper

Preheat the oven to 200 °C. In a saucepan, cover the potatoes in water with the chicken stock powder added. Boil until just tender, then drain. Combine the curry powder and olive oil and toss the potatoes in this mixture, coating them well. Put the potatoes into a roasting pan and roast for 30–40 minutes until golden and crispy. Season well with salt and pepper before serving. Serves 4–6

Olive Oil Potato Salad

1.5 kg waxy potatoes
DRESSING
125 ml olive oil
60 ml lemon juice
10 ml chopped garlic
60 ml chopped fresh parsley
salt and pepper

Boil the potatoes in their jackets until tender. Leave to cool slightly until you can handle them. Remove the jackets and cut into chunks. Put them in a bowl and pour over the dressing while they are still warm. Season well and serve at room temperature. Serves 4–6

DRESSING: Combine the olive oil, lemon juice and garlic and mix well. Stir in the parsley and seasoning.

Cauliflower and Caramelised Leeks

1 medium cauliflower, trimmed and broken into florets
50 g butter
3–4 leeks, cleaned and sliced
10 ml castor sugar
2 cloves garlic, crushed
30 ml fresh thyme leaves
50 ml fresh cream
salt and pepper

Steam the cauliflower until tender. In a frying pan, melt the butter and fry the leeks for 10 minutes until soft. Add the sugar and cook for another 5 minutes until slightly browned and caramelised. Add the garlic and thyme and cook for another minute. Put the cooked cauliflower into a bowl and mash with a potato masher. Add the cream and mix well. Stir in the leeks, season to taste and serve. Serves 4

Ratatouille Crumble

50 ml olive oil
2 red onions, peeled and cut into wedges
15 ml chopped garlic
2 brinjals (eggplants), cubed
3–4 courgettes, cut into 2 cm-thick rounds
1 each red, yellow and green pepper, diced
400 g can chopped tomatoes
10 ml sugar
salt and pepper
125 g goat’s milk cheese, crumbled
CRUMBLE
4–6 slices white bread, crumbed
50 g butter, melted
25 ml pesto sauce
45 ml chopped fresh parsley
5 ml chopped fresh basil

Preheat the oven to 180 °C. Heat the oil in a saucepan and gently fry the onions and garlic until soft. Add the brinjals, courgettes, peppers and tomatoes and bring to a simmer. Cook for 20–30 minutes until the vegetables are tender. Remove from the heat and season with sugar, salt and pepper. Gently mix through the cheese. Spoon into an ovenproof dish and sprinkle the crumble on top. Bake for 20–30 minutes until the crumble is golden-brown and crispy. Serve hot. Serves 4

CRUMBLE: Combine all the ingredients and mix well.

Lyonnaise Potatoes

1 kg potatoes, peeled and diced into 1.5-cm cubes
30 ml olive oil
2 red onions, sliced into thin wedges
3 cloves garlic, crushed
6 rashers back bacon, chopped
80 ml chopped fresh mint

Boil or steam the potatoes until tender but still firm, then drain. Heat half the oil in a large frying pan and fry the onions and garlic until soft. Remove and set aside. Fry the bacon until crisp, remove and drain on paper towel. Add the rest of the oil to the pan and cook the potatoes, turning frequently, until golden and crisp. Return the onions and bacon to the pan and heat through. Stir in the mint and serve immediately. Serves 4–6

Carrot and Cabbage Stir-fry

25 ml sesame oil
25 ml peanut oil
10 ml grated ginger
10 ml chopped garlic
2 small Savoy cabbages, sliced
3 large carrots, cut into ribbons
grated rind of 1 lemon
15 ml lemon juice
15 ml soy sauce
60 ml chopped fresh coriander

Heat the sesame and peanut oil in a wok, then fry the ginger and garlic for 1 minute. Add the cabbages and carrots and stir-fry until just soft. Add the lemon rind, juice and soy sauce. Serve sprinkled with the coriander. Serves 4

Roasted Beetroot Salad with Crispy Bacon

300 g cooked beetroot, cut into chunks
30 ml olive oil
15 ml balsamic vinegar
15 ml honey
salt and pepper
125 g green beans, topped and tailed
200 g baby spinach leaves, washed
125 g feta cheese, cubed
125 g streaky bacon, cooked and chopped
DRESSING
80 ml olive oil
30 ml lemon juice
5 ml chopped garlic
5 ml Dijon mustard
10 ml honey
salt and pepper

Put the beetroot into a roasting pan. Drizzle with the olive oil, balsamic vinegar and honey. Season and roast at 180 °C for 20–30 minutes. Remove and leave to cool. Blanch the green beans, drain and refresh under cold water. Arrange the spinach leaves on a serving platter and add the beetroot, beans, feta and bacon. Drizzle over the dressing before serving. Serves 4–6

DRESSING: Combine all the ingredients and mix well.

SALADS AND VEGETABLES

Brinjal and Pomegranate Salad