Bacon, avocado and corn salad

February 9, 2016September 7, 2022 Belinda

This has got to be the headiest combination of ingredients and although simple to make, your guests will adore this and there will never ever be any leftovers! The recipe uses a Mexican cheese called “cotija” but you can easily substitute feta cheese.

Serve 4 to 6

5 strips of thick-cut bacon
4 ears corn, husks and silks removed
3 oz cotija or feta cheese
2 tbsp chopped fresh cilantro
Juice of 1 lime
1 good sized Hass avocado
salt and pepper to taste

Fry the bacon strips on both sides until crisp. Transfer to a paper towel-lined plate to dry and remove all but 1 tbsp of the bacon fat from the frying pan.
Cut the kernels from the corn cobs and put into the frying pan with the 1 tbsp bacon fat.
Cook over medium-high heat for about 5 mins or until slightly golden-brown. Turn off the heat and tip the corn into a nice serving bowl, leaving behind as much of the bacon fat as possible. Let the mixture cool to room temperature.
Crumble in the cotija or feta cheese and add the cilantro and lime juice.
Roughly crumble the bacon into the corn mixture and toss to combine.
Cut the avocado flesh into 1/2 inch cubes. Put the avocado cubes into the frying pan and gently toss.
Taste and season with salt and pepper. Serve immediately at room temperature or refrigerate for later.
Bring to room temp before serving

Accompaniments · Dairy-free · Do-ahead · Gluten Free · Salad · Vegan · Vegetable-related

Cumin, avocado and corn salsa

February 9, 2016September 7, 2022 Belinda

This is delicious served with rice crackers or tortilla chips as an appetizer and also gorgeous on a dinner plate with a piece of sauteed salmon sitting on it. I like to roast my cumin, then grind it myself, as the oils are released and the smokiness of the roasting really adds something to the flavor. You can also add a can of drained and rinsed black beans to the salsa for extra protein.

Makes about 3 cups and serves 6

3 ears corn, husks and silks removed. (I have been known to use the equivalent in drained, tinned corn, when pushed)
1 good sized Hass avocado
1 cup quartered cherry tomatoes
1/2 cup finely chopped red onion
Juice of 1 lime
2 tbsp finely chopped fresh chives
2 tbsp finely chopped fresh cilantro
2 tbsp finely chopped jalapeno chili pepper
1/2 to 3/4 tsp ground cumin
salt and pepper to taste

Cut the kernels off the corn cobs by using a sharp knife and transfer the kernels to a large bowl.
Cut the avocado in half lengthwise and remove the pit from the avocado and discard. Remove the flesh and cut the avocado into 1/2-inch pieces. Transfer to the bowl with the corn.
Add the cherry tomatoes, red onion, lime juice, chives, cilantro, jalapeno and cumin to the bowl, and toss together gently so as not to mash the avocado. Season with salt and pepper to taste.
Refrigerate the salsa for about 30 minutes and bring back to room temperature before serving.

Appetizer Vegetarian · Appetizers · Asian flavors · Dairy-free · Do-ahead · Gluten Free · Whole30 compliant

Spicy Asian sesame guacamole

February 9, 2016September 7, 2022 Belinda

I love anything to do with avocados and this recipe, served with those lovely sesame rice crackers, is the perfect appetizer. Beware though, you will look like all your front teeth have fillings in them due to the black sesame seeds, so have toothpicks handy!

Serves 4

3 good-sized ripe Hass avocados
1/3 cup chopped red onion (fairly finely chopped)
1/4 cup thinly sliced scallions, white and light green parts. Reserve some for decoration
1 tbsp fresh lime juice
2 tsp chili-garlic sauce
1 1/2 tsp soy sauce or Coconut Aminos
1 tsp grated fresh ginger
1 1/2 tsp black sesame seeds
1/2 tsp toasted sesame oil
Coarse salt and freshly ground black pepper to taste
Sesame rice crackers, or celery sticks for serving.

Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the flesh in a bowl.
Add the chopped red onion, scallions, lime juice, chili-garlic sauce, soy sauce, ginger, 1 tsp of the sesame seeds and the sesame oil.
Mash with a fork until half smooth and half chunky.
Taste and add salt and pepper if desired. Sprinkle with the remaining 1/2 tsp sesame seeds and some chopped scallions and serve immediately with the rice crackers

Do-ahead · Fish · Soup

Fish soup

February 7, 2016September 7, 2022 Belinda

This is a vibrant and fairly easy fish soup from the wonderful “Delicious” website. The recipe makes a fair amount so feel free to freeze what you don’t eat.

3 tbsp oil
1 medium chopped onion
2 medium leeks, chopped
2 red peppers, diced
2 garlic cloves, crushed
A large pinch of saffron
1 dried hot red chilli (optional)
1 fresh bay leaf
½ tsp dried thyme
400g can chopped plum tomatoes
9 fl oz dry white wine
8 oz potato, cut into 2cm cubes
16 fl oz fish stock
1 1/2 mixed skinless fish fillets (such as halibut, bass or cod), cut into 1 1/2 inch chunks
1/2 cup double/heavy cream
Large bunch of fresh flatleaf parsley, finely chopped

For the croutons

6 oz ciabatta (preferably 1 day old), torn into large chunks
3 tbsp olive oil
¼ tsp thyme

Heat the oil in a large soup pot over a medium-heat. Add the onion and sweat for 10-12 minutes until translucent.
Add the leek, red pepper, garlic and saffron. Cook for 1 minute, then add the chili (if using), bay leaf and thyme. Cook for 3-5 minutes, stirring occasionally.
Preheat the oven to 400 F/200°C/gas 6.
Stir in the tomatoes, cook for 1 minute, then add the wine and potato and cook for 10 minutes. Add the stock and fish and simmer for 5 minutes. Add the cream, bring to a boil, then take it immediately off the heat. Stir through most of the parsley, then season to taste.
Meanwhile, make the croutons. Toss the bread in the olive oil and thyme, then season well. Spread out on a baking tray and bake for 10 minutes or until crisp and golden.
Ladle the soup into bowls (discard the chili, if using) and serve topped with the croutons and the remaining parsley.