Quite a special week-end last week as my friend Aude, who write the blog épices et compagnie, was visiting us. I might as well say that this involved some serious business talk, by which I obviously mean cooking. When she left there were coobooks and magazines all over the place, you see, that we pulled out along our greedy chit chat. The duet cooking was great too, as it doesn’t happen to me very often.
The night of Aude’s arrival, there was a Delia Smith recipe to start with: pan-grilled halloumi drizzled with a tasty green dressing. It came from Delia’s Summer Collection but it’s in delicious. magazine (July issue) that I came across it, in an article called Delia’s Summer Classics. I realised in the process that Jamie was therefore not the one who must have introduced the British to their first olive oil bottle, but most probably Delia.
This dressing, actually a vinaigrette livened up with grain mustard, capers, garlic, lime and fresh coriander, would brighten up up any raw or cooked tired vegetable. We loved it on the halloumi, and drizzled over steamed leeks. I now can’t wait to fix myself a lunch of hard boiled eggs, only to marry them to the newbie in my kitchen répertoire.
Capers dressing, adapted form Delia’s Summer Collection. The book published in 1993 is re-released this year by BBC books.
- Juice and zest of one lime
- 1 tbsp white wine vinegar
- 1 heaped tbsp drained capers
- 1 finely chopped garlic clove
- 1 heaped tbsp grain mustard
- 1 heaped tbsp chopped fresh coriander leaves
- 2 tbsp olive oil
- Salt and freshly milled pepper
Combine all ingredients, it’s ready !