Vegan Japanese Curry

Vegan Japanese Curry

I have always been fascinated and delighted by Japanese food for its clean flavours and complexity. Japanese curries like most other Japanese food are a unique dish that stands apart from most other cuisine. I first learned how to cook Japanese curry when I was in high school following the recipes from justonecookbook.com which I highly recommend. They are incredibly simple to make with only a few basic techniques needed.

Crispy Twice-cooked Kipfler Potatoes

Crispy Twice-cooked Kipfler Potatoes

Kipflers are some of the best potatoes in my opinion, they’re starchy with a yellow centre that is almost buttery and they’re slender shape makes them suited for baking whole to achieve crispy skin. All you need to do to them is wash them thoroughly, boil them, toss them in spices and roast them. This dish looks elegant on the plate and is a great side for a roast dinner or any protein-heavy meal.

Lemon and Herb Butter Roasted Mushrooms

Lemon and Herb Butter Roasted Mushrooms

A simple and elegant side dish or vegetarian main, this delicious dish compliments mushrooms with a thick buttery sauce that is lifted by the freshness of lemon and parsley. The big upside of this dish is that it is one pan for reduced mess. As a side, this works well with dishes that are protein heavy or have a creamy sauce. If serving this as a main, consider pairing it with sides that are dairy and carb-based, something like a potato gratin.

Charred Corn Salsa

Charred Corn Salsa

A beautifully light and refreshing salsa which balances the sweetness of fresh corn and tomatoes with the bitter charring and fresh lime. When charring the corn and jalapenos, there are two methods that are equally effective firstly you could use a grill or secondly you could use the open flame of a gas stove. If you do go with the gas stove method do be prepared for it to make a mess.

Roasted cauliflower and pomegranate salad

Roasted cauliflower and pomegranate salad

Cauliflower has undergone a serious rebrand in the last few years, people have recognised its versatility and started using it in everything. This recipe combines spicy harissa roasted cauliflower with a fresh herb salad and a refreshing lemon and garlic yogurt dressing. This recipe uses a lot of my favourite Middle Eastern flavours to celebrate fresh produce. If you were looking to switch things up or make it more substantial you could add some bulgur or cous cous to beef it up. This would be great as a side for roast lamb or pork or as a meal in itself.