Ask Angela
The Kitchen is once again becoming the centre of our homes, a place to learn, a place to share and of course to eat.
Our palates have evolved amazingly over the last 10 years and now we are seeking inspiration, excitement, intrigue and daring from our food. How it looks, how it tastes, the textures, flavours and ingredients all play a vital role in creating that perfect dish.
All to often I am asked the secrets to my cooking and below is a question that I was asked recently that I would like to share with you. I hope it inspires.
Angela
Q, How can I create 'Fusion'!
Dear Angela, I consider myself to be a competent cook, however I am often confused as to what works as ‘fusion’ recipes. Can you advise me on how I can combine flavours?
Mrs P Williams Cambridgeshire.
For me great food is to bring international flavours into our everyday cooking without the label of ‘fusion’. We can use fantastic seasonal British produce and by cleverly adding some global influences it lifts the everyday into exceptional. I love the fresh, zingy new Australian food that evokes their big blue skies and huge oceans. The flavours of South East Asia sing of sunshine and warm, soul-pleasing tastes. It is the clever combination of tastes and textures that I find exciting. Below is a recipe for a sensational starter for a special dinner party or an impressive lunchtime main course that is a complex taste explosion. Try it and see.
Roast Pear, Watercress and Goat’s Cheese Salad (Serves 6)
Ingredients
· 4-5 pears peeled, cored and quartered
· 4 tablespoons extra virgin olive oil
· 1 teaspoon ground cinnamon
· 1 teaspoon ground coriander
· salt and pepper
· 1 orange juiced
· 2 tablespoons cider or red wine vinegar
· 1 lime juiced
· 1 bag of watercress
· 50g parmesan, shaved
· 300g goats cheese
· ½ bag rocket
· 75g pinenuts or pecan nuts lightly toasted
Method
· Preheat oven to 200C/ Gas Mark 6. Mix the pears with a little of the olive oil, salt and pepper and dried spices.
· Heat a griddle or frying pan and grill the pears for 2 minutes on each side until they begin to caramelise. Remove and place in a baking tray. Pour over orange juice and vinegar. Roast for 10 minutes. Remove from oven and transfer to a bowl. Allow to cool.
· Mix remaining olive oil with the lime juice add pear juices in the baking tray to make a dressing. Season.
· Mix rocket and watercress leaves with the pears. Add the parmesan and goats cheese. Pour over dressing and gently coat.
· Place salad on a large plate. Scatter over roasted nuts. Serve and enjoy.
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Contact Details
London
Unit 19
19 Sovereign Park
Park Royal
London NW10 7QP
Telephone:
0870 1907 919
www.angelamalik.co.uk
angela@angelamalik.co.uk |
