Posts Tagged With: Simon Rimmer

Simon Rimmer’s carrot and coriander falafel

Simon Rimmer is a British chef with a reputation for heading wonderful vegetarian restaurants in England whilst not actually being vegetarian himself. He has written four cookbooks.

Fresh from the garden: carrot, chilli, coriander, parsley, mint

Equipment:

  • Frying pan
  • Mortar & pestle
  • Peelers, sieve
  • Kitchen paper
  • Salad spinner
  • Chopping board & knife
  • Lemon juicer
  • Garlic press
  • Food processor
  • Spatula
  • Grater
  • Plate
  • Slotted spoon & metal spoon
  • Measures – tablespoon, teaspoon, ½ teaspoon
  • Serving plates
Ingredients:

For the falafels

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 x 400g cans chickpeas
  • salt and freshly ground black pepper
  • 1½ teaspoons baking powder
  • 2 tablespoons plain flour
  • 100g carrot
  • 1 red chilli (optional)
  • 1 garlic clove
  • A small handful fresh coriander
  • A small handful fresh parsley
  • 1 lemon
  • vegetable oil, for frying
  • sesame seeds, to garnish

For the yoghurt dip

  • 100ml Greek yoghurt
  • A small handful fresh coriander
  • A small handful fresh mint
  • 1 lime
  • 1 tablespoon tahini

What to do:

  • For the falafels, toast the cumin and coriander seeds in the dry frying pan for 1-2 minutes, or until fragrant. Grind the seeds in the pestle and mortar.
  • Peel and finely grate the carrot & squeeze the moisture out a piece of kitchen paper. Wash, spin-dry the coriander, parsley and mint and finely chop to yield 2 tablespoons of each. Reserve some of the coriander and all of the mint for the yoghurt dip. Zest the lemon and peel and crush the garlic clove. Juice the lime. Drain the chickpeas into the sieve & rinse.
  • Blend the toasted spices together with the rest of the falafel ingredients in the food processor until well combined.
  • Shape spoonfuls of the falafel mixture into balls and set aside on a plate.
  • Meanwhile, heat 1cm vegetable oil in the frying pan and fry the falafels for 1-2 minutes on each side. Remove the falafel from the pan with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with the sesame seeds.
  • For the yoghurt dip, combine the Greek yoghurt, coriander, mint, lime and tahini in the jug of the stick blender and whizz until smooth.
  • Serve the falafels with the yoghurt dressing and toasted pita breads if you have them!
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Kitchen news – 2nd August 2012

With a crack of the starting pistol, we’re off! The Olympic fortnight has leapt from the springboard here in the cottage and we’ve been dishing up gold with our Brit chefs’ middle-eastern inspired menu of winning dishes… First up is a wonderful almost-spring (or almost-autumn, depending on which side of the world you are) recipe from Hugh Fearnley-Whittingstall of chickpea, kale and potato curry, with Simon Rimmer’s carrot and chickpea falafel with herb yoghurt and pita bread, Gordon Ramsay’s very simple broccoli soup , Rose Elliott’s beetroot and quinoa tabbouleh and a wonderful dessert from the fab Jamie Oliver, who is right now trying to start up  a UK-version of a Kitchen Garden project inspired by our very own SAKGP, stewed rhubarb with vanilla yoghurt. Look for the recipes on this site soon!

We had a visit to the cottage yesterday afternoon from Mr Fielding and Mr Patterson, the School Education Directors and a group of potential SED high school students, who rolled up their sleeves and got stuck in with 5/6P… Much thanks to Fort St High, JJ Cahill Memorial, Sydney Secondary College and Randwick Girls’ for supplying us with such generous and talented cooks: well done Harriet, Henry, Olympia, Ciaran, Vickie & Gabriella for helping out so beautifully! And thanks always to Ms Parry, Ms Kendall, super-Ellie and Jill (our Wednesday arvo regular) – the food was extra-delicious…

And thanks again to all our volunteers for continuing to support our little program – every week I see and hear more and more reference in the newspapers, magazines, books and radio to the benefits of exposing children to good food, vegetables and ‘real food’ cooking, along with the necessity of organic horticulture and lessons of recycling, re-using etc and feel that we’re doing our small bit for the future health and well-being of our kids and the planet. Hooray!

And only one thing left to say now: Come on Aussies, come on!!!

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