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lex Elliott-Howery lex Elliott-Howery
is on a mission. The is on a mission. The
Cornersmith co-owner Cornersmith co-owner
(with husband James (with husband James
Grant) is passionate about food Grant) is passionate about food
waste, and her latest book, waste, and her latest book, Salads & Salads &
PicklesPickles, co-authored with head chef , co-authored with head chef
Sabine Spindler, fights the good Sabine Spindler, fights the good
fight in countless delicious ways.fight in countless delicious ways.
“The book is full of tips and “The book is full of tips and
quick tricks for using up what’s quick tricks for using up what’s
left in the fridge at the end of the left in the fridge at the end of the
week,” she writes. “These are all week,” she writes. “These are all
little things that can make a big little things that can make a big
difference in reducing the amount difference in reducing the amount
that ends up in your bin, as well that ends up in your bin, as well
as to your household budget.”as to your household budget.”
The no-waste message The no-waste message
is fed by other Cornersmith is fed by other Cornersmith
concerns, including sustainable concerns, including sustainable
sourcing of produce, community sourcing of produce, community
responsibility and a love of simple, responsibility and a love of simple,
from-scratch traditions.from-scratch traditions.
“We pickle not just because “We pickle not just because
we love the taste, but because we love the taste, but because
pickling is an important food pickling is an important food
tradition that needs to be tradition that needs to be
understood and passed understood and passed
down,” adds Elliott-Howery. down,” adds Elliott-Howery.Salads & Pickles: Vegetables with Salads & Pickles: Vegetables with
more taste & less waste more taste & less waste (Murdoch (Murdoch
Books, RRP $39.99) is available now.Books, RRP $39.99) is available now.@cornersmithROASTED COUSCOUS & CITRUS ROASTED COUSCOUS & CITRUS
SALAD WITH TURMERIC DRESSINGSALAD WITH TURMERIC DRESSING
SERVES 4SERVES 4
“The turmeric vinegar is very easy to make, “The turmeric vinegar is very easy to make,
but needs to be prepared 3-4 weeks but needs to be prepared 3-4 weeks
in advance. If you don’t have any, you in advance. If you don’t have any, you
can add 2 pinches of ground turmeric can add 2 pinches of ground turmeric
to apple cider vinegar and use that in to apple cider vinegar and use that in
your dressing. All the salad elements your dressing. All the salad elements
can be prepared ahead and stored can be prepared ahead and stored
separately. Assemble and dress the separately. Assemble and dress the
salad just before serving.”salad just before serving.”1 tbs capers in brine, drained, 1 tbs capers in brine, drained,
finely choppedfinely chopped
1 pink grapefruit, peeled, cut 1 pink grapefruit, peeled, cut
into segmentsinto segments
1 orange, peeled, cut into segments1 orange, peeled, cut into segments(^11) // 22 cup each firmly packed flat-leaf cup each firmly packed flat-leaf
parsley and mint leavesparsley and mint leaves
Chopped roasted almonds, to serveChopped roasted almonds, to serve
GINGER OR TURMERIC VINEGAR GINGER OR TURMERIC VINEGAR
(OPTIONAL, SEE NOTE, ABOVE)(OPTIONAL, SEE NOTE, ABOVE)
40g ginger or turmeric, finely grated40g ginger or turmeric, finely grated
5 black peppercorns5 black peppercorns
1 cup (250ml) white wine vinegar 1 cup (250ml) white wine vinegar
or apple cider vinegaror apple cider vinegar
COUSCOUSCOUSCOUS
(^11) // 44 cup (60ml) olive oil, plus extra cup (60ml) olive oil, plus extra
to serveto serve
1 cup (200g) couscous1 cup (200g) couscous
(^11) // 22 tsp ground cumin tsp ground cumin
Finely grated zest of 2 oranges and Finely grated zest of 2 oranges and
juice of 3 orangesjuice of 3 oranges
Finely grated zest and juice of 1 lemonFinely grated zest and juice of 1 lemon
(^11) // 22 tsp harissa paste tsp harissa paste
TURMERIC DRESSINGTURMERIC DRESSING
1 tbs ginger or turmeric vinegar 1 tbs ginger or turmeric vinegar
(recipe follows)(recipe follows)
2 tbs Greek yoghurt2 tbs Greek yoghurt
(^11) // 22 garlic clove, crushed garlic clove, crushed
Pinch of ground cuminPinch of ground cumin
For the ginger or turmeric vinegar, For the ginger or turmeric vinegar,
if using, place ginger or turmeric, if using, place ginger or turmeric,
peppercorns and peppercorns and^11 // 22 tsp salt flakes in tsp salt flakes in
a small, cooled sterilised glass jar or a small, cooled sterilised glass jar or
bottle (see ‘How to sterilise jars and bottle (see ‘How to sterilise jars and
lids’, p 94). Cover with vinegar, seal, lids’, p 94). Cover with vinegar, seal,
then set aside to infuse for 3-4 weeks. then set aside to infuse for 3-4 weeks.
When time has elapsed, strain mixture When time has elapsed, strain mixture
into a jug, pouring the vinegar back into into a jug, pouring the vinegar back into
the bottle and discarding solids. Cover the bottle and discarding solids. Cover
and store at room temperature.and store at room temperature.
For the couscous, heat the oil in For the couscous, heat the oil in
a heavy-based saucepan over medium a heavy-based saucepan over medium
heat. Add couscous and heat. Add couscous and^11 // 44 tsp salt flakes, tsp salt flakes,
and cook, stirring, for 5 minutes or until and cook, stirring, for 5 minutes or until
the couscous starts to colour. Add the couscous starts to colour. Add
cumin and orange and lemon zests, cumin and orange and lemon zests,
and cook, stirring, for 1 minute or until and cook, stirring, for 1 minute or until
fragrant. Add harissa and cook, stirring, fragrant. Add harissa and cook, stirring,
for 1 minute to heat through, then stir for 1 minute to heat through, then stir
in orange and lemon juices and in orange and lemon juices and^11 // 44 cup cup
(60ml) water. Bring to a simmer, then (60ml) water. Bring to a simmer, then
cover and turn off heat. Leave to cover and turn off heat. Leave to
steam, covered, for 15 minutes or steam, covered, for 15 minutes or
until couscous is tender.until couscous is tender.
Meanwhile, for the turmeric dressing, Meanwhile, for the turmeric dressing,
combine all ingredients in a bowl and combine all ingredients in a bowl and
stir until well combined.stir until well combined.
Stir the cooled couscous with a fork, Stir the cooled couscous with a fork,
then transfer to a large bowl. Add the then transfer to a large bowl. Add the
capers, grapefruit and orange segments, capers, grapefruit and orange segments,
and half the parsley and mint leaves. and half the parsley and mint leaves.
Gently stir with a fork to combine.Gently stir with a fork to combine.
Divide couscous mixture among Divide couscous mixture among
serving bowls. Drizzle with turmeric serving bowls. Drizzle with turmeric
dressing and extra oil, and scatter with dressing and extra oil, and scatter with
almonds and remaining herbs to serve.almonds and remaining herbs to serve.
CORNERSMITH BIBIMBAPCORNERSMITH BIBIMBAP
SERVES 4SERVES 4
1111 // 44 cups (250g) medium- or cups (250g) medium- or
short-grain brown riceshort-grain brown rice
2 spring onions, thinly sliced2 spring onions, thinly sliced
4 radishes, thinly sliced4 radishes, thinly sliced
10 snow peas, thinly sliced lengthways10 snow peas, thinly sliced lengthways
2 Lebanese cucumbers, quartered2 Lebanese cucumbers, quartered
(^11) // 22 cup pickles (we used quick cup pickles (we used quick
kitchen-scrap pickles –kitchen-scrap pickles –see recipe, p 93)see recipe, p 93)
1 cup fermented vegetables, chopped 1 cup fermented vegetables, chopped
(see recipe, p 93)(see recipe, p 93)
(^11) // 22 cup loosely packed coriander leaves cup loosely packed coriander leaves
(^11) // 44 cup (60ml) brine from your pickles cup (60ml) brine from your pickles
and fermentsand ferments
Fried eggs, chilli sambal (from Asian Fried eggs, chilli sambal (from Asian
food shops) and toasted white food shops) and toasted white
sesame seeds, to servesesame seeds, to serve
Place rice in a sieve and wash under cold Place rice in a sieve and wash under cold
running water until the water runs clear. running water until the water runs clear.
90 delicious.com.au
EXTR ACT.