Post by braided-rug on Aug 25, 2006 11:01:26 GMT 10
I found a new fantastic recipe for radishes the other day that we all enjoyed. I found some interesting ones on the web just now after reading a thread about radishes on MaryJanesFarm.
What do you like to do with radishes? I am a little scared of them so like to make them into something lol, like a salad or salsa.
Potato and Radish Pasta
A quick and easy vegetarian pasta that has the spicy kick of radish's mixed with the creamy taste of potatoes.
Serves 4
Degree of difficulty: Low
Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
You need:
1 bunch radish with tops
250 g short pasta
2 tblspn olive oil
2 cloves garlic, crushed
6 red-skinned gourmet potatoes, cut in 1cm slices
¾ cup vegetable stock
2 cups snow peas, sliced diagonally
Salt, to taste
Method:
Wash radishes and tops thoroughly. Cut radishes into thin slices to equal ½ cup. Crop radish tops to equal 1/3 cup. Cook pasta, keep warm (add a little oil to stop sticking).
Heat a non-stick skillet, add radishes, tops and garlic. Stir-fry 5 minutes over medium heat. Remove from skillet. Add potatoes and stock to skillet. Bring to boil. Cover, reduce heat, and simmer until potato is tender. Add radishes and snowpeas, cook 1-2 minutes. Add salt and pasta. Mix well.
Serving Suggestion: Serve Immediatley, with a crisp green garden salad.
Leftover Potential: Store in a seal tight container in the fridge and heat for lunch or dinner the next day.
From: www.abc.net.au/northwestwa/stories/s1483798.htm
Japanese Pickles
Ingredients
2 bunches red radishes
1 teaspoon salt
1/2 cup sugar
1 cup white vinegar
1/4 cup water
Method
Trim radishes off stem, wash and drain
Slice thinly, toss in one teaspoon salt and leave it for 15 minutes
Rinse salted radish with water, drain and set aside
Dissolve sugar in water and vinegar, add the radish and refrigerate for 3 hours. Ready to serve
From: www.miettas.com.au/food_wine_recipes/recipes/chefs_recipes/shu/pork_ribsshu99.html
Fresh Mint and Radish Chutney
This is great as a dip, as a sauce, or best of all, as an accompaniment to any curry. It has the best taste! I made it for Narasimhan when he came over for dinner. And don't throw those radish leaves away - they make a great addition to your salad.
2 cups fresh mint leaves
25 g radish, peeled - use either white daikon radish or red radishes
1- 2 green chilli
0.25 small onion
pinch salt
0.5 Tblspn fresh lime juice
Combine all ingredients in a blender and process until a paste is reached. Add 1 or 2 Tblspn water if required.
From: www.users.bigpond.com/food_matters/Cookin/dips.html
Spinach Salad
4 cups roughly chopped continental parsley
1 cup of finely chopped radish
1 cup shredded mint
2 tablespoon chopped oregano
200g baby spinach roughly shredded
6 spring onions, finely sliced
6 Roma tomatoes, seeds removed and chopped
½ cup burghul, soaked in hot water then drained thoroughly.
½ cup oil
½ cup lemon juice
Salt and pepper, to taste
Method
IN a bowl combine the parsley, radish, herbs, spinach, spring onions, tomatoes and burghul. Whisk together the oil and juice season to taste the toss thoroughly through the salad ingredients. Chill
From: kraftafh.com.au/index.cfm?fuseaction=recipes.table&id=8&recipe=113
What do you like to do with radishes? I am a little scared of them so like to make them into something lol, like a salad or salsa.
Potato and Radish Pasta
A quick and easy vegetarian pasta that has the spicy kick of radish's mixed with the creamy taste of potatoes.
Serves 4
Degree of difficulty: Low
Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
You need:
1 bunch radish with tops
250 g short pasta
2 tblspn olive oil
2 cloves garlic, crushed
6 red-skinned gourmet potatoes, cut in 1cm slices
¾ cup vegetable stock
2 cups snow peas, sliced diagonally
Salt, to taste
Method:
Wash radishes and tops thoroughly. Cut radishes into thin slices to equal ½ cup. Crop radish tops to equal 1/3 cup. Cook pasta, keep warm (add a little oil to stop sticking).
Heat a non-stick skillet, add radishes, tops and garlic. Stir-fry 5 minutes over medium heat. Remove from skillet. Add potatoes and stock to skillet. Bring to boil. Cover, reduce heat, and simmer until potato is tender. Add radishes and snowpeas, cook 1-2 minutes. Add salt and pasta. Mix well.
Serving Suggestion: Serve Immediatley, with a crisp green garden salad.
Leftover Potential: Store in a seal tight container in the fridge and heat for lunch or dinner the next day.
From: www.abc.net.au/northwestwa/stories/s1483798.htm
Japanese Pickles
Ingredients
2 bunches red radishes
1 teaspoon salt
1/2 cup sugar
1 cup white vinegar
1/4 cup water
Method
Trim radishes off stem, wash and drain
Slice thinly, toss in one teaspoon salt and leave it for 15 minutes
Rinse salted radish with water, drain and set aside
Dissolve sugar in water and vinegar, add the radish and refrigerate for 3 hours. Ready to serve
From: www.miettas.com.au/food_wine_recipes/recipes/chefs_recipes/shu/pork_ribsshu99.html
Fresh Mint and Radish Chutney
This is great as a dip, as a sauce, or best of all, as an accompaniment to any curry. It has the best taste! I made it for Narasimhan when he came over for dinner. And don't throw those radish leaves away - they make a great addition to your salad.
2 cups fresh mint leaves
25 g radish, peeled - use either white daikon radish or red radishes
1- 2 green chilli
0.25 small onion
pinch salt
0.5 Tblspn fresh lime juice
Combine all ingredients in a blender and process until a paste is reached. Add 1 or 2 Tblspn water if required.
From: www.users.bigpond.com/food_matters/Cookin/dips.html
Spinach Salad
4 cups roughly chopped continental parsley
1 cup of finely chopped radish
1 cup shredded mint
2 tablespoon chopped oregano
200g baby spinach roughly shredded
6 spring onions, finely sliced
6 Roma tomatoes, seeds removed and chopped
½ cup burghul, soaked in hot water then drained thoroughly.
½ cup oil
½ cup lemon juice
Salt and pepper, to taste
Method
IN a bowl combine the parsley, radish, herbs, spinach, spring onions, tomatoes and burghul. Whisk together the oil and juice season to taste the toss thoroughly through the salad ingredients. Chill
From: kraftafh.com.au/index.cfm?fuseaction=recipes.table&id=8&recipe=113