Asian fish parcels with coconut rice

May 5, 2015February 8, 2016 Belinda

This dish is so easy to make and a delight to the senses. The coconut rice really makes a difference and gives an exotic richness to the rice. It’s well worth growing your own Kaffir lime tree either in a pot or in the garden. They are very easy to grow and you have instant Indonesian/Thai flavors at your doorstep.

Serves 4

4 white fish fillets, 5 to 6 oz each, (haddock, halibut, sea bass or cod)
4 tbsp chopped fresh cilantro (coriander)
1 red chili, chopped
1 good sized shallot, thinly sliced
1 lime, sliced, plus extra lime halves to serve
2 lemongrass stalks, 1 roughly chopped and 1 bashed
10 1/2oz basmati rice
2 fresh or dried Kaffir lime leaves
2 fl oz coconut milk or even better, coconut cream
salt to taste
dry roasted peanuts, chopped for garnish

Preheat the oven to 350 F
Cut 4 pieces of nonstick baking parchment into a 12 inch square
Put a fish fillet in the center of each piece and arrange some of the cilantro, chili, shallot, lime and chopped lemongrass evenly over each.
Wrap them up into neat parcels, transfer them to a baking sheet and bake for 20 minutes, max.
Put the rice in a lidded pan, cover with water and bring to the boil. Simmer with the lid on for 10 minutes or until the rice is soft.
When the rice is cooked and the water is absorbed, stir in the coconut milk.
Serve with the rice alongside the fish parcels with some extra lime halves. If you serve with the parcels open, then sprinkle the fish with some finely chopped dry roasted peanuts.

Dairy-free · Gluten Free · Vegan · Vegetable sides · Vegetable-related · Whole30 compliant

Caponata ratatouille

May 5, 2015January 5, 2017 Belinda1 Comment

Mediterranean vegetarian food is the most comforting to eat and beautiful to look at. This is a combination of the Provencal ratatouille and Italian caponata with the briny capers and olives added for a punch. It is from the wonderful BBC Food website and is very low calorie. If you need anything else with it, you could boil some rice or pasta with it.

Serves 6

1 tbsp olive oil
1lb 10 oz eggplant, cut into 1 1/2″ chunks. If you don’t like eggplants you can use zucchini instead
1 large onion, cut into 1 1/2″ chunks
3 celery sticks, peeled and roughly chopped
2 large beefsteak tomatoes, skinned,deseeded and chopped into 1/2″ chunks
1 tsp chopped fresh thyme
1/4 to 1/2 tsp cayenne pepper
2 tbsp caper, drained
small handful pitted green olives
4 tbsp white wine vinegar
1 tbsp sugar, optional
1-2 tbsp cocoa powder, optional
Freshly ground black pepper
To garnish;
chopped toasted almonds
Chopped Italian parsley

Heat the oil in a non stick frying pan until very hot, add the eggplant and fry for about 15 minutes or until very soft. Add a little boiling water or stock to prevent sticking if necessary.
Meanwhile, place the onion and celery in a large saucepan with a little water or stock. Cook for 5 minutes or until tender but still firm.
Add the tomatoes, thyme, cayenne pepper, and eggplants to the saucepan. Cook for 15 minutes, stirring occasionally. Add the capers, olives, vinegar, sugar and cocoa powder and cook for 2 to 4 minutes.
Season with freshly ground pepper and add salt if you think you need it.
Divide between 6 bowls, garnish with the toasted almonds and chopped parsley and serve.

Gluten Free · Grains

Spanakorizo (Greek spinach rice)

May 4, 2015February 8, 2016 Belinda

I happen to adore all rice dishes, but this one is especially lovely served with meat, fish or poultry. The combination of spinach, fresh dill and lemon is so perfect.

Serves 4

2 tbsp olive oil
½ cup chopped onion
1 tbsp garlic, minced
Zest from one lemon
1/2 tsp ground cumin (I use roasted ground cumin)
1/2 lb baby spinach, coarsely chopped
1 cup long grain white rice
2 cups vegetable or chicken broth
4 tbsp fresh dill, chopped and divided
1/2 tsp salt
A few grinds freshly ground black pepper
Juice from one lemon

Heat olive oil in a medium pan with a tightly fitting cover over medium high heat. Sauté onions until translucent (about 5-7 minutes). Add garlic and sauté for another minute.
Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3-5 minutes).
Stir the rice, stock, 2 tbsp of the dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.
Reduce the heat to a simmer, replacing the lid on the pan, and cook until the rice is tender (about 15 to 20 minutes –follow your rice’s package instructions).
Stir in the lemon juice and the remaining fresh dill before serving.

Chocolate · Dessert · Do-ahead

Baileys Irish Cream tiramisu

May 3, 2015September 7, 2022 Belinda

Do you have that bottle of Baileys Irish Cream lurking at the back of the booze cupboard you occasionally stumble upon, think about, then return to the back of the cupboard?
Well get it out because here is the best use I know for it.

9 teaspoons instant espresso powder dissolved in 1½ cups water (cooled)
1 cup Baileys Irish Cream
14 oz Savoiardi cookies
2 large eggs
⅓ cup superfine sugar
1 lb mascarpone cheese
2 ½ teaspoons unsweetened cocoa powder

Mix the coffee with ¾ cup of the Baileys in a shallow bowl. Dip the cookies into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of an 8½ inch square glass dish with a layer of cookies.

Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining ¼ cup of Baileys, and the mascarpone to make a mousse-like mixture.

Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the “yolky” mascarpone, and then spread half of this mixture on top of the layer of cookies.

Repeat with another layer of soaked savoiardi, and then top with the remaining mascarpone mixture.

Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the unsweetened cocoa through a small tea strainer to dust the top of the tiramisu.

Do-ahead · Meat

Slow-braised pork shoulder with cider and parsnips

May 2, 2015September 7, 2022 Belinda

Don’t you just love those long, slow braises when the house fills with the wonderful aroma and you can just leave the dish to cook itself slowly? The parsnips add a wonderful earthy sweetness to the dish too.

Serves 4 to 5

2 tbsp olive oil
2lb 4oz pork shoulder, diced. (Sometimes this joint of meat is called Boston Butt)
2 onions, sliced
2 celery sticks, roughly chopped
3 parsnips, cut into chunks
2 bay leaves
1 tbsp plain flour
12 fl oz (330 mls) bottle of cider
28 fl oz (1 1/2 pints) chicken or pork stock
a good handful Italian parsley, chopped
mashed potato and greens, to serve (optional)

Heat oven to 350 F or 180C.
Heat the oil in a large lidded flameproof or Le Creuset braiser and brown the meat in batches, then set aside. Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.
Add the cider and stock so that the meat and vegetables are covered. Season and bring to a simmer, then cover and put in the oven for 2 hrs.
Serve sprinkled with parsley, with mashed potato and greens, if you like.

** One nice tip is that if the braise is too liquidy, take out the solids and boil the liquid down to reduce, then return the solids to the pan.

Asian flavors · Curry · Pasta · Poultry · Soup

15 minute Coconut curry noodle soup

May 2, 2015September 13, 2018 Belinda

Want a bowl of heaven in 15 minutes? This recipe is from a great blog called Woks of Life and has all my favorite ingredients rolled into one bowl of deliciousness.

Makes 2 generous portions

You’ll need:

2 tablespoons vegetable or peanut oil
3 garlic cloves, chopped
1 heaped tbsp fresh ginger, grated
2 tbsp Thai red curry paste (or 3 tbsp if you like it really spicy)
8 oz. boneless chicken breast or thighs, sliced
4 cups chicken broth
1 cup water
2 tbsp fish sauce
2/3 cup coconut milk
6 oz. dried rice vermicelli noodles (or the fine rice noodles)
A bag of beansprouts (about 10 oz)
1 lime, juiced
Sliced red onion, red chilies, cilantro, scallions to garnish

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.
Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).

Put the dried rice vermicelli noodles in each of your large soup bowls, add a large handful of beansprouts, a good amount of roughly chopped cilantro and about 1/4 cup chopped scallions per bowl.
Pour the boiling soup over all this and add a good squeeze of lime juice to each bowl.Let sit for about 4 minutes until the noodles are cooked. Serve

(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).