Why salad is the new main event
In his latest cookbook, the Australian food writer releases the rule of the rule and says that almost everything can be a salad.
Hetty McKinnon established a career that proves that you can actually make friends with salad. China-Australian food writer challenges traditional food and fun concepts, a meal every time.
McKinnon, who is now in New York, has published his latest cookbook, Linger“Anti -Dinner Party Book”.
McKinnon wants to inspire a new meeting: one, a salad, full of intimate, spontaneous meals where they can forget the idea that it is just a bowl of leafy greens.
This is not a new concept for McKinnon; Food journey began in 2011 with Arthur Street Kitchen, which Surry Hills delivered a salad to its neighbors in Sydney.
This business led to 2013 cookbook Society, This rapidly reached the status of cult and strengthened his reputation as a salad buzz regularly with recipes. New York Times.
McKinnon loans the Chinese-Avustralian heritage to help him think differently about texture and flavor. “As the Chinese growth in Australia, I fought a little with my identity, I wondered where I belonged. But now decades, I see it as an advantage.”
During a recent Australian tour LingerMcKinnon told Good Food: “I always thought that Australia has developed more in Salata Scape. Sometimes a little difficulty in the USA.”
Inside LingerIt dives even more into its unique approach, proves that almost everything can be a salad. “When I am the most creative in the kitchen and recipe development works, when I work on a salad, the options are endless.”
“I always thought that Australia has developed more in Salata Scape. Sometimes a challenge in the USA.”
Hetty McKinnon
The advantage of serving salad as the main activity is that you can prepare them in advance and spend more time with your guests.
“Most of the salads should be served at room temperature, so it is good to do one hour ago and leave it out, or he says. “It is also great for lunch and ready to eat for things like that.”
In addition, a well -prepared salad, a casserole or pasta meal requires a lot of materials and efforts, but usually taken better, McKinnon says.
“When you serve salads to people, I have the theory that they are much more grateful than you offer them another meal. Somehow there is a perception that salads are difficult and make a lot of effort, but they really don’t.”
Five tips for better salads
- Make the dressing one or two days ahead and keep it in the refrigerator or on the bench. The flavor will develop and save time later.
- Always hold some vegetables in the freezer, including peas and corn. It will keep you back to feel as if you have to go to the shops before cooking.
- Create reinforcing condiments with a flavor such as Miso, tahini and Chilli Crisp. “Pepper crisp everywhere. This is everywhere, but for a reason everywhere. “
- Add extra flavor with spices such as ground cumin, coriander, turmeric and red pepper. “When I develop recipes, I try not to use fancy spices, but these are the basic information I think everyone should have.”
- Eating tomatoes out of the season is not a problem. “They won’t be so good, but sometimes I don’t want to eat all winter vegetables.”
