Fresh Coriander Recipes
Delicious fresh coriander recipes recipes from www.nonnascooking.com
Paneer balls in saffron sugar syrup (rasgulla) | Made throughout the Indian Subcontinent, but particularly loved by Bengalis, this dessert consists of fresh cheese balls which are simmered, then soaked in a saffron sugar syrup. You will need a colander, a thermometer and a large piece of muslin for this recipe.
Coeur a la crème d'anjou with raspberries | This delicate dessert made with fresh soft cheese is a speciality of Gabriel’s native home of Anjou in France. The coeur or "heart" is moulded in a special heart-shaped porcelain dish that is perforated with holes to drain off the excess moisture of the cheese. (A colander can be used as an alternative, although you won’t end up with the same pretty shape.) The cheese traditionally used in this recipe is fromage blanc, but quark, which is more widely a
Salt and Sichuan pepper baby prawns with coriander and lime aioli | Go to any good Sydney restaurant and you will find similar prawn recipes to this on the menu. Australia is known for its clean warm waters and wonderful fresh seafood, so we decided to do a stay-at-home crispy prawn recipe for those of you who can’t make it to ol’ Sydney town. And the amazing aioli takes just 15 seconds to whizz up!
Qormeh sabzi with duck | Qormeh sabzi is a delicious Persian khoresh, or stew. Sabzi is the herb mix integral to the dish and includes parsley, coriander, garlic chives and fresh or dried fenugreek leaves. The herbs are added in mountains and it’s no wonder the dish turns a marvellously dark green – and the aroma of fenugreek fills the house (be warned!). This recipe is cooked with duck, but it can also be cooked with chicken or lamb – or you could even do a vegetarian version.
Toor dal tadka | Dhal is a simple meal of cooked, spiced beans, peas or lentils. It is high in protein and fibre. This recipe uses toor dal, or yellow split peas, but other varieties include urid, mung and masoor, to name just a few. To me, this recipe redefines dhal – it is so yummy that you can have it for dinner on its own, although it is perfect served with steamed rice or Indian bread. The fresh tomatoes and coriander give it real freshness and the asafoetida is worth seeking out to counter
Fettuccine with fresh seafood and a green harissa dressing | Originally, I wanted to use a combination of parsley and coriander in the green harissa sauce, but I couldn’t get any on the filming day, so I used parsley only. If you are a fan of coriander, as I am, substitute half the parsley used in this recipe with coriander leaves and stems.
Guacamole dip | This perfect, simple guacamole uses the best avocados mixed with fresh chilli, coriander, onion, tomato and lime. Guacamole should be made just before serving. To help keep the vibrant green colour of the avocados, sit the avocado stones in the prepared guacamole and remove just before serving. For tasty variations on guacamole dip, try Rachel Allen's guacamole dip recipe, or Kathy Kordalis's guacamole dip recipe. Also, browse our Mexican recipes for more gourmet inspiration.
Carrot and coriander soup | The next step to improving a basic vegetable soup is to add fresh herbs for extra flavour, aromatics such as ginger and chilli, and maybe pulses like lentils or chickpeas for body and texture. This simple carrot soup recipe is given new life with addition of fresh coriander and orange juice.
Aloo chana chaat | “Chaat” is an umbrella term for a whole raft of Indian snacks; this one originated in the province of Uttar Pradesh, but is now popular all over the country. There are lots of variations; sometimes a fresh, coriander-based chutney is used, for example. Canned chickpeas and purchased tamarind chutney will make this recipe super easy to whip up. Add ½ a teaspoon or so of chilli powder if you want some more heat. Serve as a light meal.
Slow-roasted goat baguette (chèvre rôti sur baguette) | Does anything represent the kinship of food between France and Vietnam better than a crunchy baguette? This recipe incorporates tell-tale Vietnamese flavours in a delicious marinade for goat meat, which is slow-roasted and shredded to fill the baguette, along with fresh coriander and chilli.