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bbc.co.uk/food
Citrus radish confit
Ingredients
250g/9oz summer radishes, trimmed, cut into 0.5cm/1⁄4in thick slices 1⁄2 lemon, zest and juice only
1⁄2 orange, zest and juice only
2 tbsp granulated or caster sugar
25g/1oz butter
salt and freshly ground black pepper water, to cover
Preparation method
Ingredients
250g/9oz summer radishes, trimmed, cut into 0.5cm/1⁄4in thick slices 1⁄2 lemon, zest and juice only
1⁄2 orange, zest and juice only
2 tbsp granulated or caster sugar
25g/1oz butter
salt and freshly ground black pepper water, to cover
Preparation method
-
Place all the ingredients into a wide shallow pan along with enough
water to almost cover the ingredients.
-
Bring up to the boil, then reduce the heat and simmer gently for
about 30 minutes, stirring from time to time, until all the liquid has
reduced down to a few tablespoons of rich buttery syrup and the
radishes are very tender. Serve warm (it reheats beautifully).
By Sophie Grigson
This confit is a sweet, sharp and slightly peppery relish, with a glorious pink colour. Try it with fish, with meat (it's lovely with lamb) and even with bread and cheese.
This confit is a sweet, sharp and slightly peppery relish, with a glorious pink colour. Try it with fish, with meat (it's lovely with lamb) and even with bread and cheese.
less than 30 mins
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preparation time
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30 mins to 1 hour
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cooking time
|
Serves 4
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bbc.co.uk/food
Radish and sesame soy noodle salad
Ingredients
For the noodle salad
200g/7oz whole wheat noodles, cooked according to packet instructions and drizzled with groundnut oil to prevent sticking
200g/7oz red radishes, washed and quartered
1⁄2 cucumber, halved lengthways, de-seeded and chopped
1 small handful black sesame seeds or toasted sesame seeds fresh coriander sprigs, to garnish
For the sesame soy dressing
3 tbsp light soy sauce
3 tbsp toasted sesame oil
3 tbsp Chinese black rice vinegar or balsamic vinegar
Preparation method
Ingredients
For the noodle salad
200g/7oz whole wheat noodles, cooked according to packet instructions and drizzled with groundnut oil to prevent sticking
200g/7oz red radishes, washed and quartered
1⁄2 cucumber, halved lengthways, de-seeded and chopped
1 small handful black sesame seeds or toasted sesame seeds fresh coriander sprigs, to garnish
For the sesame soy dressing
3 tbsp light soy sauce
3 tbsp toasted sesame oil
3 tbsp Chinese black rice vinegar or balsamic vinegar
Preparation method
-
Place the noodles, radishes and cucumber into three separate bowls
and transfer to the fridge to chill for at least one hour.
-
For the dressing, combine all of the dressing ingredients together in
a small bowl.
-
To serve, transfer the noodles to a large serving dish, layer with
some radish and cucumber and scatter over the black sesame
seeds. Spoon the dressing over the noodles and garnish with
coriander sprigs. Serve immediately.
By Ching-He Huang
From Chinese Food Made Easy
This delicious noodle salad is perfect for lunchboxes.
From Chinese Food Made Easy
This delicious noodle salad is perfect for lunchboxes.
1-2 hours
|
preparation time
|
no cooking
required
|
cooking time
|
Serves 2
|
Citrus radish confit (FROM THE BBC UK)
This confit is a sweet, sharp and slightly peppery relish, with
a glorious pink colour. Try it with fish, with meat (it's lovely with lamb) and
even with bread and cheese.
Ingredients
· 250g/9oz summer radishes, trimmed, cut into 0.5cm/¼in thick
slices
· water, to cover
Preparation method
1.
Place all the ingredients into a wide
shallow pan along with enough water to almost cover the ingredients.
2.
Bring up to the boil, then reduce the
heat and simmer gently for about 30 minutes, stirring from time to time, until
all the liquid has reduced down to a few tablespoons of rich buttery syrup and
the radishes are very tender. Serve warm (it reheats beautifully).
Serves 4
Preparation and cooking times
Prep 25 - 35 mins
Vegetarian, Super healthy
1.
Prepare all the ingredients for the salad and mix them in a large
bowl.
2.
Put all the dressing ingredients into a small bowl. Season and
whisk until slightly thickened. Pour over the salad and toss until evenly
coated.
Per
serving
233 kcalories, protein 5g, carbohydrate 14g, fat 18 g, saturated
fat 2g, fibre 4g, sugar 1g, salt 0.06 g
Save and share this recipe
Ingredients
· 350g red cabbages ,
shredded
· 3 carrots , coarsely
grated
· 2 Cox's apples ,
quartered, cored and sliced
· 3 tbsp toasted pine nuts
· 1 tbsp pumpkin seeds
· 2 tbsp each sunflower
seeds and linseeds
FOR THE DRESSING
· 2 tbsp lemon juice
Baked Radish Chips Recipe
Submitted by radbird191
Makes 1 serving
Yummy, veeery low cal snack - Baked Radish Chips
Ingredients
10 radishes
1 tsp chili
powder
1/2 tsp garlic salt
1/2 tsp paprika
Directions
Thinly slice radishes
Steam in microwave for 5 minutes
Put in bowl with spices; stir
Bake at 350 degrees for 10 minutes, flip the chips, and bake
for another 10 minutes.
Categories
Vegetables, Appetizers, Side Dish, Snacks, Bake, Vegetarian,
Gluten-Free, Kosher
Nutrition Facts
Serving Size 50.0g
Amount Per Serving
Calories 23Calories from Fat 5
% Daily Value*
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 45mg2%
Total Carbohydrates 4.5g2%
Dietary Fiber 2.1g8%
Sugars 1.5g
Protein 1.0g
Vitamin A 27% • Vitamin C 16%
Calcium 2% • Iron 4%
* Based on a 2000 calorie diet
Baked
Radish Chips Recipe
Yummy, veeery low cal snack - Baked Radish Chips
Ingredients
10
|
radishes
|
1
|
tsp chili powder
|
1/2
|
tsp garlic salt
|
1/2
|
tsp paprika
|
Directions
1. Thinly slice radishes
2. Steam in microwave for 5
minutes
3. Put in bowl with spices;
stir
4. Bake at 350 degrees for 10
minutes, flip the chips, and bake for another 10 minutes.
Radish curry- saute with
onions, garlic and chili.
This curry follows the
basic principles of making Kerala style mezhukkupuratti. The addition of garlic
is not common, but we do add it while making plantain mezhukkupuratti.
Recipe:
Ingredients
A bunch of red radish –
contains 6 to 8 radishes.
Onion- one small, sliced.
Garlic- 2 or 3 small
cloves crushed
Green chilis – 8 small,
crushed
Turmeric powder- a pinch.
Oil for saute
Mustard seeds – a pinch
Curry leaves- a sprig
Salt to taste
The leaves: Roll all the
leaves together and slice into long shreds.
Method:
Clean the radishes and
cut them as you would slice an apple. Clean the leaves, if you want to use them
in the dish.
In a pan, add some oil.
When it is hot, add the mustard seeds.
When the mustard seeds
splutter, add curry leaves and onions. Saute for 3-5 mins till edges of the
onions turn slightly brown.
Add the crushed garlic
and chilis, and turmeric powder. Saute for about a minute or even less.
Add the radishes, mix
well and add salt. Cook covered for about 3-4 mins.
Once the radish seems
soft, remove the lid and crank up the heat. Saute on high heat for a couple
more minutes. The radishes will be soft yet crunchy.
After you remove the
radishes onto a plate, in the same pan quickly saute the leaves for a few
seconds and add it to the top of the radishes.
For best results, serve
right off the stove. The dish takes less than 15mins. Make this right before
your meal.
Cookbook:Radish Tart
Radish Tart
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|
 |
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Category:
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Servings:
|
6 to 8
|
Time:
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60 minutes
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Difficulty:
|
 |
Radish Tart is a tasty and colorful pie, best served hot from the
oven. Fresh red radishes and yellow cheese give this pretty pie any interesting
look and taste.
§ 1 cup all purpose flour
1.
Preheat oven to 425° F
(220° C).
2.
Sift and measure flour into
a bowl. Cut in the butter until the particles are coarse. Stir in 1/2 of the
cheese. Pour in 1/4 cup of the cream; toss the mixture with a fork until all
parts are moistened.
3.
Turn the dough into a
9-inch round pie pan. With floured fingers, press the mixture into the bottom
and sides of the pan, then prick the shell with a floured fork.
4.
Bake the pie shell for 10
to 12 minutes. (The sides will slip down a little during baking.) Cool on a
wire rack.
5.
Lower the oven temperature
to 325° F (160° C).
6.
Sprinkle the remaining
cheese evenly over the bottom of the cooled pie shell. Beat together the egg
yolks, the 3/4 cup cream, and the salt. Pour the egg mixture over the cheese.
Place the radish slices evenly over the top of the pie.
7.
Bake for 20 to 25 minutes,
or until set.
8.
Remove the pie from the
oven, cut it into wedges, and serve it hot.
Makes 6 to 8 servings.
§ If you really like the taste of radishes, use 1/2 cup or
more. For a milder pie, use 1/4 cup.
§ The cheese crust has a pleasant crisp texture when eaten
fresh out of the oven. Leftovers can be refrigerated and reheated later, but
the texture will not be as good.
§ A really sharp knife will aid in cutting the wedges
without displacing the radishes.
All
About Radishes
Recipes:
Mexican Coleslaw and Cool Mediterranean Pasta
We
are know that fresh radishes are perfect for adding great flavor, crunch and
color to salads.
But
allow us to inspire you with some exciting new ways to use these tangy,
cherry-red morsels that will make your taste buds soar. Try these
taste-tingling ideas, and you'll agree that they are truly radish recipes to
rave about.
Radish
Equivalents
A
six-ounce bag yields about one and one-half cups whole, halved, sliced, chopped,
wedged or quartered radishes.
Buying
Tips
Red
radishes are sold either bagged without tops or by the bunch with their leaves.
Look for brightly-colored radishes, with fresh green leaves, if still attached.
Fast
Fixings with Fresh Radishes
§ For extra crunch and
bite, add sliced radishes to stir-frys.
§ Sprinkle chopped radishes
over tacos for more zip and texture.
§ Stir chopped or sliced
radishes into tuna, egg, potato or chicken salad.
§ Thinly sliced radishes
make a tasty, fresh garnish sprinkle over New England clam chowder or other
milk-based soups.
§ For an unusual vegetable
side dish, sauté quartered radishes in butter until crisp-tender, about 2
minutes; sprinkle with cracked black pepper.
§ Stir chopped radishes
into plain yogurt or sour cream for a topping for baked potatoes or chili.
§ Bagels spread with cream
cheese and sliced radishes make a quick appetizer or snack.
§ Roast radish halves
brushed with oil at 450 degrees F for 15 minutes. Great with roast beef or
chicken.
§ A combination of
mayonnaise and chopped radishes makes a tangy instant spread for ham or roast
beef sandwiches.
§ Thinly slivered radishes
stirred into rice pilaf add an unexpected nip and crunch.
Mexican
Coleslaw
·
4 cups shredded coleslaw mix (from a 16-ounce bag)
·
1-1/2 cups radishes cut in thin wedges
·
1 can (19 ounces) black beans, rinsed and drained
·
2/3 cup thick and chunky salsa
·
1/4 cup reduced-calorie mayonnaise
In a
medium bowl combine coleslaw mix, radishes and black beans. Stir in salsa and
mayonnaise. Serve immediately.
Yield:
4 to 6 portions, 7 cups
Cool
Mediterranean Pasta with Radish and Orange
·
8 ounces (3 cups) rotelle pasta (uncooked)
·
2 cups fresh spinach leaves torn in bite-sized pieces
·
1-1/2 cups thinly sliced radishes
·
1 cup fresh orange chunks
·
1/4 cup olive oil
·
2 tablespoons red wine vinegar
·
2 tablespoons reduced-calorie mayonnaise
·
1 teaspoon oregano leaves, crushed
·
1 teaspoon minced garlic
·
1 teaspoon salt
Cook
pasta in salted water according to package directions; drain and rinse under
cold water. Place in a large bowl along with spinach, radishes and orange. In a
small bowl combine olive oil, vinegar, mayonnaise, oregano, garlic and salt.
Pour over pasta mixture. Sprinkle capers, if desired. Serve immediately or
cover and refrigerate up to 3 hours.
Yield:
4 to 6 portions, 7 cups
This Epicurious.com recipe:
Shaved Fennel, Radish, and Grapefruit Salad
has been sent to you from Barbara
Shaved Fennel, Radish, and Grapefruit Salad
has been sent to you from Barbara
Barbara wants you to know: radish
You can view the complete recipe online at: http://www.epicurious.com/
Shaved Fennel, Radish, and Grapefruit Salad
1/3 cup olive oil
2 tablespoons fennel seeds, lightly crushed
4 medium fennel bulbs (sometimes called anise; about 3 1/2 lb total), stalks cut off and discarded
1 lb radishes (about 1 1/2 lb total with greens), trimmed
4 pink or red grapefruits
1 medium garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper
Special equipment: a Japanese Benriner or other adjustable-blade slicer
Heat oil with fennel seeds in a small heavy saucepan over moderate heat until seeds are fragrant and pale golden, 1 to 2 minutes. Remove from heat and let steep 2 hours.
While seeds are steeping, quarter fennel bulbs lengthwise and cut out and discard most of cores, leaving just enough core to keep quarters of fennel intact. Cut fennel lengthwise into paper-thin slices with slicer. Transfer to a large bowl.
Cut radishes crosswise into very thin slices (slightly thicker than fennel slices) with slicer and add to fennel in bowl.
Cut peel, including all white pith, from grapefruits with a small sharp knife. Working over a bowl, cut segments free from membranes and squeeze juice from membranes into bowl. Transfer segments to a cutting board, reserving juice in bowl, and coarsely chop, then add to fennel and radishes.
Pour fennel oil through a fine-mesh sieve into a small bowl. (Discard seeds.)
Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to another small bowl. Whisk in salt, pepper, fennel oil, and 5 tablespoons grapefruit juice, then pour over salad, tossing gently to coat.
Cooks' notes:
· Fennel oil can be made 1 day ahead and chilled in an airtight container. Bring to room temperature before using. · Fennel and radishes can be sliced 6 hours ahead and chilled, covered with dampened paper towels. · Grapefruit can be chopped 6 hours ahead and chilled, covered. Chill juice separately. · Dressing can be made 2 hours ahead and kept at room temperature or chilled, covered.
1/3 cup olive oil
2 tablespoons fennel seeds, lightly crushed
4 medium fennel bulbs (sometimes called anise; about 3 1/2 lb total), stalks cut off and discarded
1 lb radishes (about 1 1/2 lb total with greens), trimmed
4 pink or red grapefruits
1 medium garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper
Special equipment: a Japanese Benriner or other adjustable-blade slicer
Heat oil with fennel seeds in a small heavy saucepan over moderate heat until seeds are fragrant and pale golden, 1 to 2 minutes. Remove from heat and let steep 2 hours.
While seeds are steeping, quarter fennel bulbs lengthwise and cut out and discard most of cores, leaving just enough core to keep quarters of fennel intact. Cut fennel lengthwise into paper-thin slices with slicer. Transfer to a large bowl.
Cut radishes crosswise into very thin slices (slightly thicker than fennel slices) with slicer and add to fennel in bowl.
Cut peel, including all white pith, from grapefruits with a small sharp knife. Working over a bowl, cut segments free from membranes and squeeze juice from membranes into bowl. Transfer segments to a cutting board, reserving juice in bowl, and coarsely chop, then add to fennel and radishes.
Pour fennel oil through a fine-mesh sieve into a small bowl. (Discard seeds.)
Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to another small bowl. Whisk in salt, pepper, fennel oil, and 5 tablespoons grapefruit juice, then pour over salad, tossing gently to coat.
Cooks' notes:
· Fennel oil can be made 1 day ahead and chilled in an airtight container. Bring to room temperature before using. · Fennel and radishes can be sliced 6 hours ahead and chilled, covered with dampened paper towels. · Grapefruit can be chopped 6 hours ahead and chilled, covered. Chill juice separately. · Dressing can be made 2 hours ahead and kept at room temperature or chilled, covered.
Gourmet
December 2004
2004-11-16 11:48:35.0
Want to see how other cooks rated and reviewed this recipe? Go to http://www.epicurious.com/December 2004
2004-11-16 11:48:35.0
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