MY CALIFORNIA SUMMER COOKING

Last time I wrote I was in New York, making mezcal mango sorbet and relaxing on Olly’s boat.. Oh the life :p

Now I’m in California, cooking healthy salads and dinners everyday, It’s been a busy month and haven’t had time to write up a proper recipe but thought I’d share some pictures of what I’ve been making.. 

These are mostly salads and lunches, dinner’s always too busy to take photos of what I’ve been cooking! But I can tell you there’s been a lot of grilling, fresh fish, more vegetables and various sauces and flavours going on. We’ve had Asian, Mexican, Italian and more.. Trying to keep things varied and interesting as always :))

I’ve put a brief description of each dish, really they’re all simple, just about balance and fresh delicious ingredients, which summer always provides. 

So enjoy these pictures and a little recipe for the the black rice salad you see at the top. 

These are rough measurements I’m afraid, I didn’t have a chance to test again and write down more precise measurements for you. But taste as you go, add as many or whichever vegetables you prefer, most will go here so you can clear out your fridge if you need! 

What’s nice about this is all the fresh herbs, the crunchy vegetables, zingy dressing, spiced seeds for some crunch and extra flavour. Experiment as you like :) 

Black Rice Salad with Ginger Dressing

I cooked up one cup of black rice. Boil with a pinch of salt for about 30-40 minutes until al dente. Drain and spread out to cool. 

While the rice is cooking you can make the dressing. 

A thumb of ginger grated, juice of 1 lemon and double the amount of olive oil, big pinch salt, pepper, taste to check the balance is right. 

Toast on a medium heat in a small pan a big handful of pumpkin and sunflower seeds, turn the seeds to toast all sides, when the seeds are almost done, just a couple of minutes, they’ll start to get nice and brown, add in some sesame seeds and a teaspoon of coriander seeds, give a little stir for about 30 seconds more, take off the heat and allow to cool. 

Using a mandolin or sharp knife, finely slice two small courgettes and a few radishes into rounds. Thinly slice some red and white cabbage, I’ve been using these a lot lately, they add a great crunch and the bright colours really make the salad pop. Add a handful of roughly chopped mint and coriander leaves, and a few basil leaves, roughly torn and thrown in. 

Mix all this through. Taste for seasoning, add a splash of soy sauce if it needs salt, extra lemon or olive oil if needed, and maybe some sliced red chilli if you like and enjoy! 

I served this alongside grilled Opah, a fish from Hawaii also known as Moonfish. This had a lemongrass, chilli, coriander, lime and ginger dressing, and some grilled baby vegetables. Delicious!