When I introduced Broccolini to you in a ‘Foodstuffs’ post a couple of winters ago, I didn’t use it in a recipe immediately, but I did show you how to go about blanching it for subsequent use in other dishes.
Some weeks back, I was blanching a fairly large amount with a view to making a few different things and I had a little bit leftover that I put to use in the simple salad you see pictured above. It is a bit of an amalgam of a few different salads I have seen but, in the main, it is Greek in spirit and very easy to put together. Read on for the recipe…. Continue reading “Broccolini Salad”
While perusing the Chowtimes food blog, I came across a recipe created by co-author Suanne for something she called Naan Pizza. Basically, this was a standard cheese pizza that used a piece of cooked Naan bread instead of the more standard rolled dough. In another post, her husband, Ben, visited a Vancouver restaurant featuring Uighur cuisine from the semi-autonomous Xinjiang province in Western China. The Uighur people are largely Moslem and their cuisine features lamb, spices not commonly used in the rest of China, and a type of bread that is very similar to Indian Naan. Ben sampled a dish composed of a lamb-topped chunk of this bread and referred to it as ‘Xinjiang Pizza’.
Ben mentions that chili and carrot were added to the meat I was inspired to try a fusion of Suanne’s ‘Naan Pizza’ with what I saw in his post. My idea was to combine the richness of a western cheese laden pizza with the more exotic tastes of the Far East. This is what I came up with … Continue reading “Experiment: Naan Pizza with Lamb and Feta Cheese”