Zucchini Siciliano

Zucchini Siciliano

This dish came about largely as a means to use up some zucchini and the last of a jar of black olives. I didn’t have any special ‘nationality’ in mind but the end result is called ‘Zucchini Siciliano’ because it reminded me of the Sicilian eggplant dish called ‘Caponata‘. That dish is generally served cold, however, while I originally created this with a view to serving it hot. That being said, it can easily be served as a hot side-dish, or a vegetable appetizer served hot or cold.

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Namul of Daikon Greens

Namul of Daikon Greens

A Namul is a particular type of Korean Banchan, or Side Dish, which features seasoned vegetables (sometimes cooked, and sometimes not). You can use almost any greens here instead of Daikon Greens, but the recipe handles the coarser, more fibrous types very well. The dish keeps very well in the fridge and makes a great addition to Bento-Box style lunches, as well as an accompaniment to a traditional Korean meal.

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Hot Pepper Coleslaw

Hot Pepper Coleslaw

This little side-dish salad is a re-interpretation of a classic, offering a jazzed-up twist on the standard creamy Coleslaw dressing with the addition of freshly grated Horseradish and Sriracha sauce. Slivers of Pickled Peppers are also added to the Cabbage and Onion base for extra tang and spiciness.

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Parsnip and Red Peppers in Lemon Butter

Parsnip and Red Peppers in Lemon Butter

This little side dish is something I have served alongside steak many times, except that, usually, I glaze the vegetables with a little Dry Sherry and sugar. On one occasion, I was out of sherry and so I improvised with butter and lemon juice. The results were very pleasing and definitely worth sharing.

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Sweet Pepper Parsnips
Sweet Pepper Parsnips

Sweet Pepper Parsnips

This dish was originally created as a side dish for a Beef Roast, but it also works very nicely as Spanish Tapas style dish, rather along the lines of Patatas Bravas. The difference here, of course, is that I have substituted the sweetness of Roasted Red Peppers for the usual tomato-based sauce, and have added just enough chili to make it ‘sparkle’ rather than burn.


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Spicy Roast Potatoes and Peppers
Spicy Roast Potatoes and Peppers

Spicy Roast Potatoes and Peppers

This dish infuses Potatoes and sweet Red Bell Peppers with the flavours of India by first butter-frying them with garlic and an aromatic blend of spices, before oven roasting them to a rich, smoky perfection. The dish could easily beaten just with Simple Roti, or Parathas in a meatless meal, but it works beautifully as a side dish in a larger Tandoori Chicken Meal.


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Zucchini with Mushrooms and Tomatoes
Zucchini with Mushrooms and Tomatoes

Zucchini with Mushrooms and Tomatoes

I often make variations of this dish to go with grilled steaks, but the general combination also works well as a side dish with roasts. It used canned mushrooms for convenience, is extremely simple to prepare, and provides a lot of scope for improvisation. In this recipe, I have limited the herbal addition to fresh Thyme, but Parsley and Sage together are also very nice.


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Sweet Glazed Roast Parsnips
Sweet Glazed Roast Parsnips

Sweet Glazed Roast Parsnips

Parsnips are one of those vegetables that seem to be either loved or despised. For those who love them, roasting them produces the best results through the action of caramelization. In this recipe, parsnip batons are roasted to a lovely golden sweetness, and then, later, when ready to cook the main meal, they are quickly finished in a sweet and tangy sauce that is reduced to a lovely glaze before service.


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Rumbledethumps
Rumbledethumps

Rumbledethumps is a traditional dish from the Scottish border region, and, like the slightly more famous dish Colcannon, combines potatoes with greens (commonly cabbage) and sometimes other root vegetables like Turnip, or Carrot. Nowadays, it is often baked with a layer of cheese on top and, in that form, can easily make a very filling main dish, or a whole meal, in it’s own right. Here, however, I am making a simpler version, more suitably served as a vegetable side dish.


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Minted Zucchini and Mushrooms
Minted Zucchini and Mushrooms

Minted Zucchini and Mushrooms

Mint always pairs well with Zucchini, and the convenience of canned Button Mushrooms makes this a delicious side dish for lamb-chops, steaks, and virtually any roast, or hearty main dish. In this recipe, the zucchini is first grilled to harness the power of the Maillard reaction, and to add a lovely smokiness to the finished dish.


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