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If I Didn't Know This Was Hasenpfeffer, I'd Swear It Was Carrots.
This week's Resolution Recipe: Carrot and green chili salad.
1/2 lb carrots, peeled and finely grated
1 1/2 tsp salt
1 1/2 tsp sugar
juice of 1 small lime
1 tsp coriander seeds
cilantro leaves from 4-5 sprigs
1 large green chili, de-seeded
In a large bowl, mix the carrot together with the salt, sugar, and lime. Leave to macerate for at least 30 minutes. Meanwhile, place the coriander seeds in a small dry frying pan and gently toast over low heat. Crush in a mortar.
Finely chop the cilantro and chili together. Add to the carrots with the coriander seeds and mix well. Serve.
What worked: Very good, and pretty. Stunning for 10 minutes' work.
What didn't: I was happy with it.
Will I make it again? In fact, I'm making it again this week.
1/2 lb carrots, peeled and finely grated
1 1/2 tsp salt
1 1/2 tsp sugar
juice of 1 small lime
1 tsp coriander seeds
cilantro leaves from 4-5 sprigs
1 large green chili, de-seeded
In a large bowl, mix the carrot together with the salt, sugar, and lime. Leave to macerate for at least 30 minutes. Meanwhile, place the coriander seeds in a small dry frying pan and gently toast over low heat. Crush in a mortar.
Finely chop the cilantro and chili together. Add to the carrots with the coriander seeds and mix well. Serve.
What worked: Very good, and pretty. Stunning for 10 minutes' work.
What didn't: I was happy with it.
Will I make it again? In fact, I'm making it again this week.