Fattoush, a specialty from Middle East by Kabab House restaurant in Kingston. Curried Cauliflower Salad with Raisins
Serves 6
4 cups broken cauliflower tops
1 cup julienned carrots
1 cup seeded and julienned
red bell peppers
1/2 cup apple juice
1 tablespoon sesame oil
2 cloves garlic, minced
2 tablespoons curry powder
1 tbsp. Mango chutney
1/2 tsp. Cinnamon
1 1/2 teaspoons whole yellow
mustard seed
2 tsps. honey
1/2 cup raisins
Lettuce leaves, cut in slivers
for lining plate
METHOD
Steam cauliflower, carrot and bell pepper in apple juice until tender. Drain. Stir in Mango Chutney. Place oil, garlic, curry powder, cinnamon, mustard seed, honey and raisins in a jar and shake. Toss cauliflower mixture with oil mixture. Cover and chill for two hours or overnight. To serve, line plates with lettuce slivers and top with cauliflower mixture.
Suggested wines
Brachetto D'Alba - Red Sparkling Italian
Sweet Red Sparkling wine best served chilled.
Trinity Oaks Cabernet Sauvignon - Californian
Medium bodied, red with
balanced tanning and acidity reminiscent of red berries.
Chickpea Salad With Spiced Yoghurt Dressing
3 cups canned chickpeas.
Open the night before, place in
a covered bowl with a little salt
and 2 bay leaves broken in
half.
1 cup canned peas & carrots,
drained
1/2 cup boiled potatoes,
finely diced
1 cucumber, deseeded and
finely diced
1/4 tsp. light curry
1 large onion, finely chopped
1 clove garlic, finely chopped
1 cup plain yoghurt
1/4 cup sour cream
1 tbsp. finely chopped ginger
1/2 tsp. cumin seeds,
toasted and ground
1/2 tsp. fennel seeds,
toasted and ground
1/2 scotch bonnet, deseeded
and chopped finely
1/4 cup fresh cilantro, finely
chopped
1/4 cup fresh mint, finely
chopped
Salt & pepper to taste
METHOD
In a small bowl combine the yoghurt and sour cream. Add ginger, cumin, fennel and pepper. Add salt & pepper, then cilantro and mint. Mix well. Drain the chickpeas and remove the Bay leaves. In a serving bowl combine the chickpeas, peas & carrots, potatoes, cucumber, garlic and onion. Mix in the yoghurt mixture. Combine. Taste and add salt & pepper if necessary.
Serves 4-6.
Suggested wines
Chambolle Musigny - French
Full bodied red of complex distinction. Served at room temperature. Dry.
Nembo Il Rosso - Italian
This red wine has been specifically designed for the Jamaican
Market, fruity, sweetish and is wonderful served very chilled. Sweet.
Black Bean & Corn Salad
I can black beans,
drained and washed
1 can sweet corn, drained
1 small onion, finely diced
1 cup tomatoes, finely chopped
1/2 cup scallion, finely
chopped
1 clove garlic, finely chopped
1/2 cup cilantro, finely
chopped
1/4 Scotch Bonnet, deseeded
and finely chopped
2 tbsps. Fresh lime juice
1/4 cup extra-virgin olive oil
1/4 cup feta cheese, crumbled
1/4 cup parsley
Salt and pepper to taste
METHOD
In a small bowl stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, lime juice. Add olive oil and whisk. Add in the cilantro and stir. In a bowl combine the beans, corn, tomatoes, scallions and pepper. Add the dressing to the bean mixture. Stir gently until mixed. Add salt and pepper to taste. Just before serving, sprinkle mixture of feta cheese and parsley.
Serves 4.
Suggested wines
Tommasi Repaso - Italian
Full bodied red with pleasant almond aftertaste. Dry
Valpolicella Classico - Italian
Bright ruby red colour, warm with hints of violet, dry and harmonious. Dry.
- Recipes from Culinaria: The Caribbean by Rosemary Parkinson
