Poppy's kitchen: Sweet and salty

Playing with different flavours and seasonal ingredients hits the spot this summer.

We all have quirks which are sometimes made noticeable by the things we eat.

One of my quirks is to eat salt and sweet together. Not something you would expect from someone who cooks professionally, but there you have it. Yummy mixed popcorn, cheese omelette on toast with jam! We all have that one personal favourite mix of flavours — a fusion of sorts. I guess what I’m trying to get at is that we should enjoy what we eat, and we should definitely enjoy eating what we cook. Quirky or not, food should be simple and delicious.

To do this, you don’t have to be a professional cook, but just have to use seasonal ingredients, fresh veggies and real spices, not the horrible packaged ones. Start off with an idea and build on it, and it doesn’t matter if in the end, what you’ve made isn’t what you started out making — that’s the fun of it!

Here are two easy-peasey recipes which mix a little salt and sweet through caramelisation, are fresh and just plain yummy.

Coconut Chicken Skewers

1 packet boneless chicken pieces

1.5  tsp salt

2 tsp crushed red chilli flakes

2 tablespoons grated coconut

2 tablespoons white vinegar

1.5 tablespoons freshly squeezed orange juice or if you can’t find fresh oranges use 1.5 tsp lemon juice

1 tablespoon sesame oil or extra virgin olive oil

Mix all ingredients together in a bowl and then set onto skewers or bamboo sticks.

Cook in a pre-heated oven for 18 mins, turning the skewer half way through.

Serve with slices of orange and a sprinkling of fresh coriander.

Strawberry Crostini

1 baguette

Olive oil 3 tbsps

Balsamic vinegar 4-5 tbsps

2 pods garlic, finely sliced

1 onion, finely sliced

1/2 tsp crushed red chilli

1.5 tsps salt

1/2 tsp sugar

1/2 lemon juice

1 tin strawberries in light syrup / 1 punnet fresh strawberries if available

1 packet mozzarella (preferably imported)

A handful of chives (if available) / 4 sprigs mint

Slice up a baguette into 1.5 inch thick pieces.

In a pan heat the olive oil and add in the garlic and onions. Saute for 3 mins. Next add in 2 tbsps balsamic vinegar and 1 tsp salt, continue to cook till the onions have caramelised. This should take you another 6-8 mins.

Next in a small pot, add in the strawberries (if you are using canned strawberries, drain most of their liquid) and bring to a sear, next add in 1/2 tsp crushed red chilli, 1/2 tsp sugar, 2 tbsps balsamic vinegar and half a lemon’s juice.

Cook till the strawberries release their liquid and dry that a little. This should take an approximate 3-4 mins cooking time in total on a high flame.

Place the baguette slices on an oven dish. Drizzle some extra virgin olive oil over them and sprinkle some salt. Place a strip of mozzarella cheese, and then spoon some onion on top,
finalising the layer with a strawberry.

Place in a pre-heated oven at 180 deg for 12-15 mins. When the baguette starts going a dark golden, and the cheese is beautifully melted, that is your cue to take it out of the oven.

Serve as soon as you can with a garnish of chives or finely grated mint, and a sprinkle of freshly ground black pepper.

Published in The Express Tribune, Sunday Magazine, May 29^th, 2011.