The CookingBites recipe challenge: coriander
- Thread starter Morning Glory
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This is not an entry, just an experiment:
Usual things that go into pico de gallo, but no measurement of amounts, or any attempt to get them close - just using some bits and bobs left over in the fridge, then whooshed up with the stick blender.
Came out sort of…brown, but tasted pretty much like blended up pico de gallo.
Knowing MrsT has to at least try anything I make, I had her taste it, not knowing what it was. She stuck her finger in, and before it even got to her mouth, she said, “This is full of cilantro, isn’t it?!”
All fo’ moi!
Usual things that go into pico de gallo, but no measurement of amounts, or any attempt to get them close - just using some bits and bobs left over in the fridge, then whooshed up with the stick blender.
Came out sort of…brown, but tasted pretty much like blended up pico de gallo.
Knowing MrsT has to at least try anything I make, I had her taste it, not knowing what it was. She stuck her finger in, and before it even got to her mouth, she said, “This is full of cilantro, isn’t it?!”
All fo’ moi!
This is an entry:
Recipe - Cilantro-Coriander Gin & Seltzer
Quite good, like the freshest of fresh gin cocktails, but if I’m being honest, a real pain to drink, unless you don’t mind the seeds going down the ol’ booze chute. Otherwise, you’ll be using your teeth as a strainer (or just strain the thing, but what’s the fun in that?
Recipe - Cilantro-Coriander Gin & Seltzer
Quite good, like the freshest of fresh gin cocktails, but if I’m being honest, a real pain to drink, unless you don’t mind the seeds going down the ol’ booze chute. Otherwise, you’ll be using your teeth as a strainer (or just strain the thing, but what’s the fun in that?
That's a very creative idea, but as someone who uses coriander seeds about 3 times a week, and loves their citric/orangey flavour, I'd have steeped the gin with the seeds overnight, then strained.
oldjanie
Regular Member
It is yum in a salad.
Tagine coriander seeds in the sauce and topped with leaves
Tagine coriander seeds in the sauce and topped with leaves
That looks like a good flavour combo, but you're right about the floaty bits of leaf and seed going in your mouth. Perhaps some sort of bouquet garni arrangment with the coriander wrapped up or the use of a tea infuser...
Two days to go!
Possibly two to come from me - definitely one (I need to edit photos and write out recipe).
I’m sure we can petition the judge for a few days’ extension, if you like.
I'll see how it goes...
badjak
Guru
Fine by me.
I would love to see some more entries
Excellent, I’ll run it out to Saturday, 22 March if that’s ok.
Finally I've got some time to myself. Another entry coming today and possibly another tomorrow.
Here's another one. I had this for dinner last night, so there's none left.
There's a beautiful harmony about this dish. The smooth sweetness of the coconut milk, the sweet prawns, the aromatic mixture of spices and the "heat"from the chile and black pepper, the citric notes of the coriander leaf and the slight crunch of the black mustard seeds.
It is recommended to use small prawns for this dish, although the sauce works well with bigger ones, and with fish. If you want to make it even hotter (and slightly more citric), go ahead and add some fresh green Thai chiles.
The slightly curious thing about this recipe is the use of two "masalas" ie. spice mixes. The first, mustard and fenugreek, are tempered to begin with. The second mix is not tempered at all; just added to the coconut milk.
You could probably make this dish vegetarian, or vegan, by eliminating the prawns and just adding vegetables. Carrots, green beans, even red bell peppers would make for a colourful dish.
There's a beautiful harmony about this dish. The smooth sweetness of the coconut milk, the sweet prawns, the aromatic mixture of spices and the "heat"from the chile and black pepper, the citric notes of the coriander leaf and the slight crunch of the black mustard seeds.
It is recommended to use small prawns for this dish, although the sauce works well with bigger ones, and with fish. If you want to make it even hotter (and slightly more citric), go ahead and add some fresh green Thai chiles.
The slightly curious thing about this recipe is the use of two "masalas" ie. spice mixes. The first, mustard and fenugreek, are tempered to begin with. The second mix is not tempered at all; just added to the coconut milk.
You could probably make this dish vegetarian, or vegan, by eliminating the prawns and just adding vegetables. Carrots, green beans, even red bell peppers would make for a colourful dish.
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