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I discovered a small café in Muswell Hill, about three years ago, called Chriskitch. I fell in love with the place and its food. The chocolate cake and the coffee alone are worth my travel there. The salads are stunning, the breads are a must, and the presentation of the plates is very fun and creative. I always find an excuse to go back to try something different each time.
Chris
Honor, the chef and owner, loves giving a twist to his recipes. You would never
think of putting together some of the ingredients and dressings he mixes in his
salads, but they work beautifully. His café has even got the blessing of the fiercest
food critic of the capital, Jay Rayner. If it is good enough for Mr. Rayner…
And
if it works, why try and change it, right? Except that, like Chris, I like to
put a twist on recipes. One of his recipes that inspired me to add a little
touch of mine is the grape and black olive salad. My family loves it. I like to
think that even Jay Rayner would approve it… (wink).
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| Spread the blended kalamata and miso mix evenly on a lined baking sheet. |
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| Let it cook until dehydrated and wait until it cools... |
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| ...then blend into a powder. |
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| Cook both grains as per packet instructions. Let them cool... |
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| ...place all the ingredients in a bowl and mix gently. |
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| Green grapes, grains and dried black olives |
Back in my Kitchen
Green
grapes, grains and dried black olives salad (inspired by Chriskitch recipe)
Serves
4-6
A
good source of fibre, this salad can be a great accompaniment to a fish, chicken or lamb dish, if you are not a vegan or vegetarian.
Ingredients
200g
organic green grapes, chopped
200g
organic pearled spelt
150g
organic black rice
2
celery stalks, chopped
60g
almonds, chopped
20g
black olive powder (see how to make it below)
Juice of 2 lemons
Juice of 2 lemons
Sea
salt and black pepper
For
the black olive powder – you will need to start this a day before or at least 6
hours before you are planning to make the salad.
Ingredients
160g
black olive (I use Kalamata)
20g
white miso paste
Method
Preheat
the oven to
100°C. In a food processor, combine the olives and the white miso.
Pulse them until they turn into a rough paste. Transfer this paste to a lined
baking sheet and spread the mixture evenly. Place it in the oven and cook until
the mixture looks dehydrated (about 2-4 hours). When ready, turn the oven off
but leave the mixture inside the oven with the door left ajar until completely
cool. Place the mixture in a food processor and pulse until a powder is formed.
Cook the rice and spelt as per packet
instructions, set aside and let them cool. Put all ingredients in a
bowl, mixing gently. Taste and adjust the seasoning.
Enjoy!
Enjoy!
A healthy
note: green grapes (Viti vinifera)
contain vitamins such as vitamin C, that prevents infections; and vitamin K, that
supports bone health and prevents excessive bleeding. Green grapes are also
rich in iron, which plays a very important role in the formation of red blood cells; and potassium, which aids
cell and heart functions, tissue and
muscle.
Almonds (Prunus dulcis): like any other
nut eaten raw, almonds are much easier to digest when they are soaked
overnight. They are a great source of complete protein and good fats. They
contain insoluble fibre, which is beneficial for regular bowel movements.
Almonds are rich in magnesium, vitamin B6 and vitamin E. Besides tasting great,
almond milk can be taken for constipation and inflammation of the gut (e.g.
colitis, IBS and Crohn’s disease).
Black rice (Oryza sativa) and pearled spelt (Triticum
spelta) are both great sources of
fibre which improves digestive health. Black rice contains an antioxidant
called Anthocyanin (its deep purple colour is an indication of high antioxidant
properties). Studies have shown that Anthocyanin helps reduce inflammation,
improves cardiovascular disease. Black rice also
contains vitamin E.
Till next
week!
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