This Asian-style coleslaw, courtesy of the Paddington Foodie, has become a favourite for summer lunches and for packed lunches for work. Its healthy, filling and it has a perfect combination of tart and sweet with an underlying crunch that makes it a joy to eat.
This walnut and coriander sauce is something we’ve used it for all sorts of things—as a filler for celery sticks, a sauce for those Turkish aubergine meatballs, or even a dip with these biscuits for something different. Just once, we used it for its purpose as a dressing for a chilled green-been salad.
Dukkah is a wonderful mix of coarsely ground spices. The idea is to have crunchy bits in there rather than a smooth powder, or even worse, a paste. It’s used as a dip for olive-oil covered bread, or a light seasoning.
This chicken masala powder from Indian Kitchen seems to be a basic spice mix that could easily be blended with anything else required on the day, including a dry chicken curry I was so desperate to make.
Laksa is easy to make, and it never fails, provided you have the right ingredients, including a good laksa paste. We now make our own paste that suits the tastes of a household heavily influenced by a variety of Asian restaurants around town.
This is the brunch that converted our son to liking mushrooms, so it has a treasured place in our family history. This dish also happen to be a thoroughly delicious and filling brunch, but it would also do well as part of an antipasto platter. We’ve been known to nibble away at the cold leftovers, if there are any.