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More from Chef Cameron

Simple Tomato Salad
This salad depends on the freshness of the tomatoes and the layered flavour of the other ingredients. It can be made with all of the ingredients listed below or any combination of them.

 

Ripe, but not too soft tomatoes, all different shapes and sizes
Extra virgin olive oil, fruity flavoured is preferred
kosher salt
freshly ground pepper
balsamic vinegar
basil leaves, torn or cut into chiffonade
a couple garlic cloves, finely chopped
sourdough bread croutons, ½ inch in size
slices of fresh mozzarella or bocconcini cheese
thinly sliced red onion
drizzle of black olive tapenade (optional)

Slice large tomatoes into wedges or slices, and cherry tomatoes in half. Lightly moisten with balsamic vinegar (the amount will depend on the sweetness of the tomatoes), season with salt, pepper, garlic and drizzle generously with extra virgin olive oil. Garnish with the basil leaves, croutons, cheese, thinly slice onion, and tapenade. Serve at once.
 
Pasta with Tomato Confit
  Allow about 2 medium sized tomatoes per person. Make a bed of washed basil leaves in the bottom of an ovenproof dish that will hold the tomatoes snugly in one layer. Core the tomatoes and place them core side down on the basil. Lightly salt and pepper. Pour enough extra virgin olive oil to come halfway up the sides of the tomatoes. Bake for about 40 minutes in a preheated 350F oven, or until the tomatoes are soft and may be lightly caramelized. The tomatoes will have infused the oil with their flavour. Season to taste and serve the tomatoes spooned over cooked and drained fresh pasta noodles (1pound pasta for 4-6 people). Adding some chopped herbs and/ or cheese is a nice addition to the pasta.
 

 
Japanese Style Zucchini Salad
 

3 small to medium zucchini, sliced into paper thin rounds
1 tsp. kosher salt
1 tbsp. Japanese dark soy sauce
1 tbsp. mirin
1 tbsp. Japanese rice vinegar
½ tsp. sesame oil
2 tsp. finely grated ginger
½ tsp. sugar
1 tbsp. finely grated carrot

 

Toss the zucchini with the salt in a colander set over a bowl. Let drain for about 30 minutes. This helps to remove any excess bitterness and also removes moisture to keep the vegetable crispy. Transfer to a cotton kitchen towel and twist it to extract and discard the juices.

Stir together the soy sauce, mirin, vinegar, sesame oil, ginger, and sugar in a large bowl until the sugar is completely dissolved. Add the zucchini and toss to coat the slices evenly. Allow to rest for 30 minutes, gently tossing every 10 minutes or so. Drain lightly and serve garnished with the finely grated carrot.

Note: Mirin is simply sweetened sake and is great to add a touch to marinades or vinaigrettes.

   
 
French Beans with Potatoes and Sesame Seeds
  4 tbsp. canola oil
2 onions, finely diced
a couple pinches of onion seeds
3 potatoes, cut into ¼ inch pieces
125 grams (4 oz) green beans, cut into 1 inch lengths
2 fresh red chilies, seeded and finely sliced

Spice paste
3 tbsp. sesame seeds
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ginger pulp
1 tsp. garlic pulp
1 tsp. chili powder
1 tsp. salt
1 tbsp. lemon juice

For spice paste, reserve 1tbsp. sesame seeds. Place the remainder in a spice grinder or mortar and pestle and roughly grind to a somewhat fine paste. Put the powdered sesame into a bowl and mix to a paste with the other ingredients. Set aside. Meanwhile, dry roast the reserved sesame seeds. Place a frypan over medium high heat and once hot place the sesame seeds in it. Heat and occasionally stir until the beans are lightly toasted and have just changed a bit in colour as well.

Heat the oil in a sauté pan and fry the onions with the onions seeds over medium high heat until they are soft and golden brown (about 5 minutes).

Pour in the spice paste, lower the heat and fry for a minute or so. Add the potatoes and a ¼ cup water and cover the sauté pan. Let cook for about 5 minutes or so, occasionally stirring, until the potatoes are almost cooked through. Add the green beans and cook for another few minutes where the beans and potatoes are fully cooked. Stir in the chilies, if using, and adjust seasoning if needed. Serve garnished with toasted sesame seeds.