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cookbook_challenge2021-01-27 07:55 pm
copracat) wrote in cookbook_challenge2021-01-27 07:55 pm
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Tomato and plum salad with nori and sesame
In 2020 I bought Ottolenghi's Flavour. Within a very short time I had a forest of sticky notes out the top. The one I made tonight is also online: Tomato and plum salad with nori and sesame.
800g mixed ripe tomatoes (beef, plum, tiger, green, yellow and cherry), large ones cut into 1cm-wide wedges, cherry tomatoes halved or quartered - I used mixed cherry tomatoes which are so sweet right now
3 ripe dark plums, stoned and cut into 1cm-wide wedges
6 spring onions, finely sliced on an angle - Didn't have any so I used thinly sliced red/Spanish onion
15g coriander leaves, roughly chopped - didn't have any and did not substitute
Dressing
1¼ tsp fish sauce
2 tsp caster sugar
2 tbsp rice vinegar
2 tsp soy sauce - just forgot this!
2 tbsp groundnut oil - didn't have any so I used walnut oil, the other option was olive oil, but it was strong flavoured
3cm piece ginger, peeled and julienned -didn't have this either so subbed 1/2 teaspoon ground
1 garlic clove, peeled and crushed
¼ tsp finely grated orange zest
Flaky sea salt
Furikake
½ sheet of nori seaweed
2 tsp black sesame seeds, toasted
1 tbsp white sesame seeds, toasted
½ tsp chilli flakes
Method is at the link above.
Judges scores are in!
With all those changes this was still delicious and refreshing and very good for a summer dish. A++ will make again. Very likely tomorrow! If I'd remembered the soy sauce it would have been too salty. In future I'll be tasting before adding the sea salt.
If you want to make it vegetarian/vegan here's a home made vegan fish sauce recipe that uses dried shitake, dulse and miso, but if you couldn't be bothered then just miso paste would be an okay substitute.
800g mixed ripe tomatoes (beef, plum, tiger, green, yellow and cherry), large ones cut into 1cm-wide wedges, cherry tomatoes halved or quartered - I used mixed cherry tomatoes which are so sweet right now
3 ripe dark plums, stoned and cut into 1cm-wide wedges
6 spring onions, finely sliced on an angle - Didn't have any so I used thinly sliced red/Spanish onion
15g coriander leaves, roughly chopped - didn't have any and did not substitute
Dressing
1¼ tsp fish sauce
2 tsp caster sugar
2 tbsp rice vinegar
2 tsp soy sauce - just forgot this!
2 tbsp groundnut oil - didn't have any so I used walnut oil, the other option was olive oil, but it was strong flavoured
3cm piece ginger, peeled and julienned -didn't have this either so subbed 1/2 teaspoon ground
1 garlic clove, peeled and crushed
¼ tsp finely grated orange zest
Flaky sea salt
Furikake
½ sheet of nori seaweed
2 tsp black sesame seeds, toasted
1 tbsp white sesame seeds, toasted
½ tsp chilli flakes
Method is at the link above.
Judges scores are in!
With all those changes this was still delicious and refreshing and very good for a summer dish. A++ will make again. Very likely tomorrow! If I'd remembered the soy sauce it would have been too salty. In future I'll be tasting before adding the sea salt.
If you want to make it vegetarian/vegan here's a home made vegan fish sauce recipe that uses dried shitake, dulse and miso, but if you couldn't be bothered then just miso paste would be an okay substitute.
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