Passionate about exploring the world's culinary diversity, & using the very best seasonal, local ingredients.

Tag: paleo

Iced Rooibos Fruit Tea, A Refreshingly Healthy, Sugar-Free Summer Cooler

Iced Rooibos Fruit Tea, A Refreshingly Healthy, Sugar-Free Summer Cooler

Iced rooibos fruit tea is low in sugar and high in anti-oxidants.  It’s the perfect way to cool down and rehydrate all summer long! As a Southerner, I grew up on the tradition of sweet tea and lemonade.  These are our favourite sweet, cooling beverages. […]

Mediterranean Tomato Salad with Tuna, Olives and Capers

Mediterranean Tomato Salad with Tuna, Olives and Capers

This Mediterranean tomato salad is sunshine on a plate.  With tuna, olives and capers, it is ideal for an elegant, light lunch.  Serve it with a good loaf of crusty rustic bread to sop up all the delicious juices.  Add a well-chilled bottle of dry […]

King Oyster Mushroom Steaks with Fresh Fig Salsa

King Oyster Mushroom Steaks with Fresh Fig Salsa

These elegant king oyster mushroom steaks make a perfect starter.  The richness of the mushroom steaks contrasts beautifully with the salsa.  Its sweet, tart and spicy notes bring out the very best of the mushroom’s flavour.

King Oyster Mushroom Steaks with Fresh Fig Salsa | cookglobaleatlocal.comI have a love affair with figs.  Every year, I await the appearance of ripe figs in my local market.  A simple plate of figs with a drizzle of balsamic vinegar or a dollop of chèvre is amongst my favorite appetisers.  Add a bit of prosciutto, and I’m in heaven.

In short, figs are so perfect just the way they are that I have rarely been tempted to transform them in any way.  They rarely last long enough in my kitchen for cooking to be an option.  However, this year, I am determined to rewrite the script.

King Oyster Mushroom Steaks with Fresh Fig Salsa |

About the recipe

Hence, this recipe is my first foray into “cooking” with glorious figs.  Although this recipe is raw, it is my way of combining two of my favorite things — figs and Mexican flavours.  So, I decided to make my precious figs into a riff on pico de gallo.

Naturally, since figs are sweet, the salsa needed an earthy foil.  Fish would have been divine.  However, I genuinely enjoy a good vegetarian dish, and we had gorgeous king oyster mushroom steaks in our local market.

So, I decided to caramelise the mushroom steaks in bit of butter and use them as a base for my fig salsa.  What a treat!  The combination was a match made in heaven.

However, the uses for this fig salsa are practically infinite.  I think it would be a delicious topping for rounds of browned halloumi, grilled fish, or lamb kebabs.  The flavour combinations are limited only by your imagination.

I hope your family enjoys this delicious vegetarian dish as much as mine does.  Bon appétit!



King Oyster Mushroom Steaks with Fresh Fig Salsa
King Oyster Mushroom Steaks with Fresh Fig Salsa
Rate this recipe
4 ratings
Category: appetizer
Cuisine: American

These elegant king oyster mushroom steaks make a perfect starter.  The richness of the mushroom steaks contrasts beautifully with the salsa.  Its sweet, tart and spicy notes bring out the very best of the mushroom's flavour.

  • 220 g king oyster mushroom steaks (about 5)
  • 2 tablespoons butter
  • salt, to taste
  • freshly ground black pepper, to taste
    For the fig salsa
  • 4 ripe figs, stemmed and diced
  • 2 tablespoons red onion, finely diced
  • 2 tablespoons fresh coriander, finely diced
  • 2 serrano chilies, finely diced
  • 1/2 lime, juice of
  • salt, to taste
  • balsamic vinegar to serve (optional)

  1. Toss salsa ingredients together in a small bowl. Taste and adjust seasoning as needed. Set aside
  2. Meanwhile, melt butter in a medium skillet. When butter foams, add mushroom steaks to pan in one layer. (You may need to do this in batches.) Cook until the first side is a deep golden brown. Turn, and cook the other side until it is deep golden brown. Season both sides with salt and pepper and remove to serving platter.
  3. Spoon fig salsa over mushroom steaks and serve immediately with a drizzle of balsamic vinegar, if desired.

Prep Time: 15 minutes - Cook Time: 10 minutes Yield: 2.5
Calories per serving: 354.0 kcal
Fat per serving: 23.48 g
Saturated fat per serving: 11.79 g
Carbs per serving: 18.79 g
Protein per serving: 18.7 g
Fiber per serving: 3.31 g
Sugar per serving: 14.19 g
Sodium per serving: 490.88 mg
Trans fat per serving: 1.17 g
Cholesterol per serving: 78.98 mg
Nutrition label for King Oyster Mushroom Steaks with Fresh Fig Salsa

Spicy Cocktail Nuts

Spicy Cocktail Nuts

Spicy cocktail nuts are a welcome addition to any happy hour buffet.  They’re filling, satisfying and healthy.  Best of all?  You can make them in under 15 minutes! When I was a little girl, nuts were always an integral part of holiday celebrations.  In those […]

Mughlai Garam Masala

Mughlai Garam Masala

Having spent many of our young adult years living and working in north India, my husband and I both have a deep appreciation for the rich mughlai flavors of this garam masala.  It is much more fragrant, and just a little bit richer than other […]

Cool and Spicy Mint Chutney

Cool and Spicy Mint Chutney

This Cool and Spicy Mint Chutney is a refreshing condiment that can been enjoyed year round. It’s as tasty with meats from the braai as it is with salads, or crispy papadums.

This chutney has been a favorite of mine since childhood.  I still remember the first time I tasted it, at the home of a Pakistani school friend.  Her mother served up a delicious family dinner of vegetable cutlets accompanied by this beautiful green chutney.

I still vividly remember my friend’s mother’s concern that I wouldn’t like the unfamiliar flavors of their food.  However, she needn’t have worried.  For me, it was love at first bite.

Cool and Spicy Mint Chutney |
This quick chutney brightens up simple weeknight meals and makes them special.

I immediately adored the contrasting coolness of the mint with the chili’s mild bite.  Moreover, this chutney added a freshness to the meal, elevating a casual weeknight supper to something exquisite.

Later, when I lived and worked in India as a young woman, I tasted many versions of this hari (green) chutney nationwide.  However, none surpassed that very first taste of minty chutney prepared by my friend’s mother.


Now that I have my own family to cook for, I often reach for well-seasoned green sauces to enhance a simple weeknight supper.  These sauces are endlessly versatile and seem to have the gift of elevating even the most mundane meal.

This particular chutney is delicious as:

  • an accompaniment to grilled vegetables, meats, or fish
  • a dip for pakoras, samosas, papadums, or fritters.

It is also lovely, mixed into mayonnaise or yoghurt for a creamy sauce which adds zing to french fries, grilled meats, or crudités.  The uses of this simple sauce are limited only by your imagination.  However you use it, this sauce is bound to make your food memorable.  Bon appétit!


Cool and Spicy Mint Chutney
Cool and Spicy Mint Chutney
Rate this recipe
2 ratings
Category: sauce
Cuisine: Indian

This refreshing green chutney is a delicious accompaniment for grilled meats, fish, chips, papadums, samosas, or salads. It is delicious and refreshing year- round. Great for adding a little burst of flavor to just about anything.

  • 80 g (3 oz) fresh coriander, leaves and soft stems
  • 40 g (1.5 oz) fresh mint leaves
  • 6-8 fresh green chilis, or to taste
  • 8 spring onions, greens only
  • 1 lime, juice of
  • 3/4 teaspoon flaky sea salt, or to taste

  1. Place all ingredients in a blender jar or the bowl of a food processor. Pulse to puree, scraping down as needed.
  2. Taste, and adjust seasoning as needed

Prep Time: 15 minutes Yield: 8
Serving Size: 1/4 cup
Calories per serving: 27.56 kcal
Fat per serving: 0.21 g
Saturated fat per serving: 0.03 g
Carbs per serving: 6.5 g
Protein per serving: 1.5 g
Fiber per serving: 1.84 g
Sugar per serving: 2.59 g
Sodium per serving: 180.81 mg
Nutrition label for Cool and Spicy Mint Chutney

Crispy Baked Baby Fennel

Crispy Baked Baby Fennel

This crispy fennel dish makes an ideal bar snack.  The delicate flavor of the fennel is complemented by a hint of balsamic vinegar for a lovely, addictive munch. This dish came about by happy accident.  During my early years in Johannesburg, I experimented a lot […]

Pico de Gallo, Mexican Salsa

Pico de Gallo, Mexican Salsa

Pico de Gallo (rooster’s beak in Spanish) is probably the most common Mexican sauce.  There is good reason for its popularity, because this salsa is both easy to make and totally addictive. Nobody knows why pico de gallo was originally named for a rooster’s beak. […]

Spicy Radish Salad

Spicy Radish Salad

Nothing is more delightful than finding those sweet bunches of cheery red radishes in the market each spring.  This simple salad is an ideal way to enjoy them.  It’s quick, easy, and a delicious companion for meats from the grill.

This fresh, crunchy radish salad comes together in under 20 minutes and is an ideal accompaniment to grilled meats.  The texture and freshness of the salad contrast beautifully with the smokiness of meats from the grill.  It is equally delicious as part of an elegant, light lunch.

Spicy Radish Salad |


With the arrival of spring, radish envy hits me hard.  There is something about the arrival of these lovely red gems in the markets that calls out to me.  I am inspired to use these crisp and ephemeral treats in just about every way imaginable.

The simplest way to enjoy radishes is the classic French style.  Wash them.  Take a nibble.  Then, slather the exposed radish with a bit of butter and a sprinkle of salt.  I am not sure there is a more perfect way to appreciate the texture and mild spiciness of the radish.

Nonetheless, I don’t have the patience to eat all of my radishes in this time-consuming fashion.  More importantly, I want to bring a few to the table in ways that highlight their elegant simplicity.

This radish salad is the perfect choice for such occasions.  It accentuates the clean, fresh, crispness of the radishes without overwhelming them with competing flavors.

I think this salad is particularly tasty with rich, fatty meats from the grill — such as lamb chops, steaks, bratwurst or boerewors.  The salad’s fresh crunchiness and tart citrus notes contrast beautifully with the charred meats.

This salad is bound to become a favorite with your family — as it is with mine.  Bon appétit!


Radish Salad
Radish Salad
Rate this recipe
3 ratings
Category: salad
Cuisine: American

This delicious radish salad is mildly spicy and --being fresh and crunchy-- pairs well with grilled meats. It comes together in 20 minutes and makes a perfect addition to a summer buffet.

  • 200 g (7 oz) radishes, washed, trimmed, and thinly sliced
  • 1 tablespoon coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 lime, juice of
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon finely ground cayenne pepper
  • 2 tablespoons coriander, finely chopped

  1. Combine the sliced radishes with salt. Cover with water and let stand for 15 minutes. Drain, and rinse thoroughly to remove excess salt.
  2. Leave radish slices in a colander to drain.
  3. Meanwhile, stir together pepper, cayenne, lime and orange juices
  4. Toss radishes with dressing and coriander. Taste. Adjust salt and lime juice as needed.
  5. Serve immediately.

In a simple dish such as this one, the quality of the salt is essential. Do use a local, natural, untreated salt. If you are in South Africa, you could use Khoisan salt as it is all natural and has a very pleasant flavor.

Prep Time: 20 minutes Yield: 4
Serving Size: 1/2 cup
Calories per serving: 23.32 kcal
Fat per serving: 0.58 g
Saturated fat per serving: 0.05 g
Carbs per serving: 5.47 g
Protein per serving: 0.84 g
Fiber per serving: 2.42 g
Sugar per serving: 1.57 g
Sodium per serving: 171.04 mg
Nutrition label for Radish Salad