Grilled vegetables on a wooden board, including sweet potatoes, corn, eggplant, asparagus, kale, bell peppers, and dollops of cheese.
Grilled vegetables with burrata and herbs
A person serving dressing onto a plate of grilled vegetables and cheese, with a jar of dressing and a bottle of Lucini olive oil nearby. The table is set outdoors with greenery in the background.
A person eating a meal featuring grilled vegetables such as corn, peppers, and sweet potatoes, topped with fresh mozzarella and herbs. A jar of sauce and a bottle of olive oil are also on the wooden serving board.
Grilled vegetables on a plate including zucchini, asparagus, bell peppers, and a burrata cheese, garnished with herbs.
Plate of roasted root vegetables with sesame seeds and peanuts, small bowl of dipping sauce.
Cast iron skillet with chopped green onions, ginger slices, and spices in oil, surrounded by green onions, ginger root, and a bowl of spices on a wooden surface.
Bottle of Lucini Extra Virgin Olive Oil on a wooden table with a bowl of mixed spices, star anise, cinnamon sticks, and a piece of ginger.
Bowl of savory oatmeal topped with vegetables and herbs on a wooden table.
Ceramic bowl with quinoa salad and vegetables on wooden table, cloth napkin beside it.
A bowl of vegetable soup topped with cilantro and sliced red peppers on a wooden table.
Hawaij roasted carrots with mung beans and preserved lemon yoghurt
Colorful carrots with greens on a rustic baking tray, coated in seasoning.
Roasted carrots with herbs and yogurt garnish on a white plate.
Hand holding a spice jar labeled 'New York Shuk Hawaij' above a bowl.
Close-up of a salad with roasted squash, arugula, lentils, and goat cheese on a white plate, with green plants in the background.
A plate of arugula salad with roasted squash, topped with ricotta cheese and seeds.
Plate of salad on a table with potted plants and green leafy vines in the background.
Plate of roasted vegetables, lentils, and arugula with creamy dressing on a table, fork beside plate.
Person drizzling syrup on pear-topped chocolate cake on cooling rack.
Chocolate cake with poached pears, served on a cooling rack and on plates with forks and a spoon.
Person pouring liquid over chocolate cake with pears and ice cream.
Chocolate cake with poached pears on cooling rack, surrounded by plates, fork, syrup jar, bottle, and towel on light surface.
Whole roasted cauliflower with herbs and spices on a plate
Whole roasted cauliflower garnished with herbs and spices, on a ceramic plate with a knife inserted on top.
Potato Puttanesca
gluten free and vegan
1kg potato - peeled and halved
extra virgin olive oil
500g grape tomatoes, halved or quartered
1/2 cup (150g) black olives, pitted and roughly chopped
1 tbsp capers, roughly chopped
½ - 1 tsp red pepper flakes (to taste)
1 tbsp balsamic vinegar, plus more to serve
1 can borlotti or cannellini beans, drained
handful parsley or basil leaves, roughly chopped
sea salt and black pepper
Preheat oven to 400˚F.
To make the puttanesca sauce, place the tomatoes in a bowl, and add the olives, capers, red pepper flakes, balsamic vinegar and stir. Season with pinch of sea salt and black pepper and set aside. As it sits, the acid and salt will draw out moisture from the tomatoes, creating a saucy texture.
Bring a medium pot of salted water to the boil. Add the potatoes and cook for 10 minutes, until they are par-boiled and slightly softened. Drain. Place the potatoes on a baking tray, cover in olive oil, season with sea salt and roast in a hot oven for 20-25 minutes, until golden and tender.
Combine the potatoes with the puttanesca sauce and borlotti beans. Toss well to combine. Season with sea salt and black pepper. Top with herbs to finish and serve warm or at room temperature.
Two bowls of salad with potatoes, tomatoes, beans, and basil on a textured white background.
Three bowls of salad with potatoes, cherry tomatoes, beans, olives, basil, and nuts on a textured white surface, each bowl containing a fork.
Bowl of noodles with chopsticks against brick wall backdrop.
Person holding chopsticks with Asian noodles in a bowl
Person holding a white bowl near a table with a large bowl of noodles and chopsticks against a brick wall.
Person in blue outfit holding bowls of noodles with chopsticks, standing near a brick wall.
Three bowls with noodle salad on a tablecloth, featuring vegetables and greens.
Laksa
This recipe is extracted from Peddler Journal, my new multicultural food journal
Bowl of noodle soup with tofu, cilantro, and lime on a cloth surface.
Bowl of potato salad with creamy dressing and fresh herbs, held by a person.
Bowl of potato salad with herbs and lentils on wooden table.
Hand holding a bowl of pasta with creamy herb sauce and fresh greens.
Person kneading dough on a wooden surface with flour, copper measuring cup, and small dishes.
Person cutting dough circles on a wooden table with a metal cutter, wearing an apron; a bowl of flour nearby.
Steamed dumplings on greens in a bamboo basket with a side dish and ceramic bowl on a gray surface.
Roasted Eggplant and Brown Rice Bowl with Turmeric Tahini
Plate of roasted shishito peppers topped with sesame seeds and sauce, next to a bowl of sauce and salt on a light background.
Baked casserole dish next to a potted plant on a radiator by a window.
Baked lasagna in a white dish with a serving on a plate with mixed greens on a white marble surface.
Provençal eggplant with roasted red peppers, zucchini, green beans, and puy lentils
This recipe appears in my book Neighbourhood, published by Plum Books in Australia, and Roost Books in USA.
All photos by Shirley Cai.
Serves 4 to 6 | VG | GF
Ingredients
8 to 9 tablespoons extra virgin olive oil
2 large eggplants (about 2 ½ pounds), halved lengthways and sliced diagonally into 1⁄2 inch (1 centimeter) pieces
2 zucchini (about 1 pound), sliced diagonally into ½-inch pieces
1 onion, finely sliced
1 garlic clove, very finely chopped
2 red bell peppers (about 1 pound), deseeded and sliced into thin strips
4 roma tomatoes (about 1 pound), roughly chopped
1 tablespoon red wine vinegar
2 teaspoons herbes de Provençe
½ pound green beans, trimmed and halved
1 ½ pound puy lentils, rinsed
½ cup pitted black olives (preferably wrinkly ones), torn in half
2 cups baby arugula leaves
½ cup at-leaf parsley leaves, finely chopped
Sea salt and black pepper
Substitutes
Red bell peppers: store-bought roasted red peppers
Herbes de Provençe: dried basil, marjoram, rosemary, parsley, oregano or thyme
Puy lentils: black or green varieties
Directions
Preheat the oven to 400 ̊F (200 ̊C).
Before roasting, I like to shallow-fry the eggplant and zucchini to soften them and start the process of caramelization. Heat 1 to 2 tablespoons of olive oil in a large frying pan. Add some of the eggplant slices in a single layer, sprinkle with salt and pan-fry, turning often, until slightly softened and golden on both sides.
Repeat, adding more olive oil between batches, until all the eggplant slices have been cooked, then repeat with the zucchini. Set aside.
In a large roasting pan, combine the onion, garlic, bell peppers, tomatoes, red wine vinegar, herbes de Provençe, and 4 tablespoons of olive oil. Season with salt and pepper, and roast for 25 minutes until the tomatoes and peppers are soft. Remove the tomatoes and peppers from the pan, add the eggplant, zucchini, and green beans and roast for another 20 to 25 minutes, until all the vegetables are very tender. Season to taste.
Bring a large saucepan of water to a boil, add the lentils and a big pinch of salt, and simmer over medium heat for around 20 minutes or until the lentils are tender but still have a bite to them. Drain.
To serve, combine the roasted vegetables with the lentils, olives, arugula and parsley. Season well and finish with a good drizzle of oil.
Person seasoning a tray of roasted vegetables with herbs.
Two bowls of vegetable stir-fry on a cloth-covered table
Person holding an open book with a large image of an artichoke, surrounded by green leaves.
Close-up of grilled and glazed eggplant slices with charred edges, glistening with oil and sprinkled with coarse salt.
Bowl of salad with grilled vegetables, leafy greens, feta cheese, and seeds.
Three bowls of couscous salad with grilled eggplant, spinach, feta, pomegranate seeds, and a creamy dressing, arranged on a light surface with mint leaves for garnish.
Hands preparing chopped ginger in a mortar on a wooden cutting board, with a knife, ginger root, and lemon in the background.
Brassica Caesar with cannellini beans and cashew Caesar cream
