It's a what's in the fridge sort of dinner tonight as I get ready to pack up my kitchen in preparation for moving next week. Turns out I had a pretty good combination of stuff to hand so I made this dish of chorizo, shallot, chilli, garlic, capers, waxy new potatoes, fresh peas and broad beans, finished with the last of my fresh herbs and some taleggio!
Georgian style walnut and coriander paste. I've wandered off the traditional road slightly with this, it should be 100% walnuts but I only had a few left, so bulked it out with some hazelnuts and pumpkin seeds. The recipe is so easy, and unbelievably tasty: Blitz a large bunch of coriander in a blender and add 2 handfuls of walnuts (or mixed nuts) and grind to a paste. To this add olive oil, a dash of pomegranate molasses (or grape syrup/ pekmez), as much crushed garlic as you think appropriate (at least 2 cloves) salt to taste and a good heaped tablespoon of khmeli suneli. If you can't find this ubiquitous Georgian spice mix you can approximate with ground cumin and coriander seeds and some mild curry powder (it's the fenugreek that gives it flavour). Leave for at least 30 minutes to allow the flavours to mingle. It's spread on slices of fried or grilled aubergines which are then rolled up, but I guarantee you'll be eating spoonfuls of the stuff straight from the bowl! #Vegetarian#Vegan#HomeCooking#GeorgianFood#Caucasus#Walnuts#Nuts#QuickAndTasty#BareCupboardCooking#Coriander#KhmeliSuneli#Spice