VERDICT: Celery and Onions gives a refreshing crunchy texture. Chilli padis gives an added bite, whereas cumin and Black pepper adds to a subtle nutty flavour. This salad will leave an aftertaste from the strong tastes of Cumn and Onion. So use minimise the quantity, if you prefer a lighter taste palate.
I had been interested in trying out less common recipes for awhile now.
Moro East had been an interesting cookbook, with its introduction of a Spanish – Muslim Mediterranean influence.
Yet, inspired by the East end of London. How cool is that?
I especially enjoyed the visuals which usually triggers my imagination and fascination with food.
Photographs earthy and rustic yet simple.
Moro East doesn’t follow a journal format in the traditional sense, it does chronicle, through photos and recipes, the last year in the life of an allotment garden in East London before it was demolished to make way for an Olympic hockey stadium. Members of this unique gardening community are predominantly Turkish or Cypriot so the recipes contained therein are all inspired by seasonal, homegrown cooking of Muslim Mediterranean origin.
Moro East and a little touch of Singapore.
Sometimes, when you have a recipe that interests and you would like to try out.
But, face a lack of ingredients. What do you do?
A favourite word of mine.
Squid, Celery & Preserved Lemon Salad (Moro East Recipe)
800g Whole Medium Squid
6 Tablespoons Olive Oil
1/2 Preserved Lemon Rind, finely chopped
1/2 Teaspoon Whole Cumin Seeds
2 Garlic Cloves, thinly sliced
1 Head Celery, sliced
1 Bunch Coriander, rough chopped
12 Green Olives
Also, especially in Singapore. A simple recipe involving Onions, Chillies and Lime used to dress the Topshell usually for a quick bar bite accompaniment comes to mind.
Top-shells (Monodonta turbinata) are small spiral-shelled sea snails with dark checkerboard-like marking so they resemble toy tops. They are popular in Europe and similar species may be found in Asian markets.
So I thought. Why not? Fuse the Muslim Mediterranean Recipe with a Singaporean recipe and see how it turns out?
Different yet curious. Textures and tastes. Culture and experimentation.
4 Big Pieces Whole Topshell, sliced
2 Large Red Chillies, seeded, halved & sliced
5 Fresh Chilli Padi, seeded, halved & sliced
5 Fresh Limes, juiced
1/2 Teaspoon Whole Cumin Seeds
1/2 Onion, chopped
3 Pieces Celery, diced
Green Olives, sliced
5 Tablespoons Olive Oil (Quantity up to you)
Fresh Ground Black Pepper
- Fresh Lime replaces Lemon.
- Topshell replaces Squid.
- Onion replaces Garlic
The health benefits of cumin include digestion, piles, insomnia, respiratory disorders, asthma, bronchitis, common cold, lactation, anemia, skin disorders, boils, immunity, and cancer. – www.organicfacts.net
Nutty peppery flavor.
Cumin seeds are a very good source of iron and a good source of manganese. – www.whfoods.com
- Basically mixed all the fresh ingredients together in a bowl
- For the dressing, add in the olive oil & Lime Juice. You can add more if you prefer.
- Salt and Pepper to taste
You can serve the salad alone or to make it a heartier meal. Cook some pasta and toss them into the salad. Though at this point, the amount of the dressing have to be increased. Do add according to taste.