Cookbook review by Tracey Zabar
Fire up the grill and make everyone individual salads. Then start cooking your way through this delightful book. I am working on the grain and chili recipes this week. Sun-dried tomato and broccoli pasta, anyone?
Click on the book cover to buy:
GRILLED BABY GEM LETTUCE IN ORANGE SAUCE
Grilling is one of my favourite way to cook vegetables. It adds a great charred BBQ-style flavour to lettuce. The lovely hot citrus flavour of the orange sauce
cuts through the sweetness of the lettuces and complements them so well.
SERVES 4 COOKS IN 15 MINS DIFFICULTY 3/10
1 tbsp olive oil
4 Baby Gem lettuces, halved
for the orange sauce
360ml (1½ cups) orange juice
thumb-sized piece of fresh ginger,
peeled and finely sliced
1 red chilli, finely sliced
3 tbsp caster (superfine) sugar
Add the sauce ingredients to a small saucepan placed over a low heat.
Let the sauce bubble away for around 15 minutes, stirring every now and then until it has a thick glaze-like consistency.
Meanwhile, preheat your griddle pan over a high heat and add the oil.
When hot, add the lettuces, cut-side down. Grill on both sides for 2 minutes.
I like to get a few charred lines on them; it adds extra flavour.
To serve, place your grilled lettuce onto a tray or platter and drizzle over plenty of the orange glaze.
Any leftover glaze can be stored in your fridge in a sealed container for up to 3 weeks.
Recipe excerpted with permission from Plants Only Kitchen by Gaz Oakley, photography by Simon Smith and Peter O’Sullivan (Hardie Grant).
Tracey Zabar's Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes is available here.
A delectable collection of innovative chocolate chip recipes by world-renowned chefs, pastry chefs, and bakers
Tracey Zabar's One Sweet Cookie Cookbook is available here.
A delicious collection of cookie recipes from extraordinary chefs, pastry chefs, and bakers. A great gift sure to delight anyone who loves to bake.