The CookingBites recipe challenge: coriander

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I love cilantro, no soapy taste for me. I do have a couple of friends who have the soap thing - need to be careful of going to mexican restaurants with them!

I have one friend who doesn’t like it, and husband once made the mistake of inviting him over and making burrito bowls. When I make burrito bowls, I put the cilantro in almost every component (in the rice, in the salsa, in the guacamole). The poor dude tried to be polite, but I think he ended up eating mostly just meat with some cheese that night!
 
Why, yes! There is a coriander salad and the coriander is absolutely the star of the show here!

Neil Perry's Crispy Pork, Coriander, Peanut & Red Onion salad

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I had this dish at Spice Temple in Sydney which is a Chinese restaurant operated by Neil Perry who is a celebrity chef in Australia. I thought it was amazing and the next day I went down to the book store (Dymocks?) in downtown Sydney, found his cookbook and read (stole) the recipe lol.
 
Here comes my first entry, then, inspired by classic Lebanese kibbeh: Fried Kibbeh
These are not Lebanese, because the Lebanese version involves far more cracked wheat (which serves to strengthen the shell) and also stuffing the kibbeh with minced meat and onion.
I love the mixture of spices in this - paprika, cumin and coriander powders. Then you have the divine flavours of fresh coriander and fresh mint.
This would work well with any Middle Eastern "dips" - babaghanoush, hummus or m'hammara. You'll notice there's babaghanoush and m'hammara on the plate. You could equally serve this with a yoghurt-based dip/sauce.
If you don't want to spend hours making perfect torpedo shapes, then just fashion the minced meat mixture into small patties.
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Kibbe 4.jpg
 
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Here's a ridiculously simple and utterly delicious fresh chutney. It's great with anything deep-fried, but also with BBQ.
Coriander mint chutney
It is important, however, to make and serve this just before eating, because it oxidises (and turns brown) quickly. Still tastes as good, but not so vibrant. Very good with samosas, or pakoras (the 2nd photo)
Coriander mint chutney.jpg
Pakoras with carrots.jpg
 
karadekoolaid said:
Here's a ridiculously simple and utterly delicious fresh chutney. It's great with anything deep-fried, but also with BBQ.
Coriander mint chutney
It is important, however, to make and serve this just before eating, because it oxidises (and turns brown) quickly. Still tastes as good, but not so vibrant. Very good with samosas, or pakoras (the 2nd photo) View attachment 125531View attachment 125532
Click to expand...
I'd bet for people who like mint with lamb it would be a big hit as well!
 
Here's another dish I made yesterday, because I found a lump of fresh cheese (paneer) in the fridge. Cauliflower & cheese curry (Ghobi Paneer)
It's the cheapest cheese you can buy here. No salt (or at least, not perceptible) and cheap as chips. Full of protein. Pretty tasteless, as well, which is why it needs to be combined with tasty items like onion, ginger and spices. It's a perfect foil for the cauliflower.
Ghobi Paneer 2.jpg
 
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