They may be a support act, but great side dishes can transform a meal. Breads, salads, rice, potatoes and veggies, some can even be transformed into the main attraction with a little inspiration. Here are my favourite side dish recipes.
Lebanese Pink Pickled Turnips Like this recipe? You’ll love my online Lebanese cooking class! Pickled vegetables are always on a Lebanese table. Olives, chillies and turnips are most common, while small stuffed eggplants (makdous), cucumbers and cauliflower are also popular. The most distinctive are the pink pickled turnips, traditionally stained bright pink with beetroot. These […]
Orange & Date Salad Like this orange and date salad? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! Once you discover how easy it is to segment an orange, you’ll be making this simple salad all the time. I like the crunch of toasted almonds or vivid Persian pistachio slivers, but […]
Lemon & Ginger Rice Like this recipe? You’ll love my online Indian cooking class inspired by Ajoy Joshi! Lemon and ginger rice is a deliciously fresh side dish that’s a great accompaniment to all sorts of dishes. With the optional tempering mixture drizzled over the top it’s particularly good with Indian curries, but you can […]
Crispy Smashed Potatoes Like this recipe? You’ll love my online Caribbean cooking class inspired by Paul Carmichael! The method for making these crispy smashed potatoes was shared with me by my friend Paul Carmichael. They combine the crunchiness of roast potatoes with the creaminess of mash – what’s not to love?! The most important thing […]
Pan-fried Brussels Sprouts with Pancetta Like this recipe? You’ll love my online British cooking class! Did you grow up disliking soggy, cabbage-smelling Brussels sprouts? I did. Then I discovered how delicious pan-fried Brussels sprouts are. With a bit of charring, and some cured pork fat if you like, they’re delicious! I like to use a […]
Vietnamese Red Rice Cake Like this recipe? You’ll love my online Vietnamese cooking class inspired by Mark Jensen! Every rice-centred cuisine has a version of fried rice to use up leftover cooked rice. In Vietnam it’s tomato rice, cơm đỏ, which is best made with cooked rice that’s been refrigerated overnight. I sometimes take Vietnamese […]
Pan-fried Agrodolce Radicchio Like radicchio? Join my small-group food and wine tour to the Veneto – home of radicchio! Radicchio is a wonderfully versatile vegetable. In Italy it’s popular cooked as well as in salads; the cooking softens the bitterness and brings out a touch of sweetness. I often shred it and toss it through […]
Baked Honey-Glazed Carrots Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! Honey glazed carrots has long been a favourite side dish of mine, especially when the carrots are baked so they caramelise a little, adding a touch of bitterness to balance the sweetness. I love the look of whole […]
Braised Romaine Lettuce Like braised romaine lettuce? You’ll love my online French cooking class inspired by Damien Pignolet! Who knew you could cook lettuce? It’s a revelation to many Australians, but a traditional side dish in much of Europe. Italians love grilled radicchio and sautéed escarole (curly endive), while the French use romaine lettuce (also […]
Pita Chips Like this recipe? You’ll love my online Lebanese cooking class! With this not-even-really-a-recipe, you’ll never buy pita chips (also called pitta crisps) again, nor will you ever waste a piece of leftover Lebanese bread! Pitta chips are perfect with any dips including hummus, tzatziki, babaganoush and labneh. They’re also great crumbled over salads, alongside […]