the recipe sharer

#ginger

Spicy Asian sesame guacamole

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!

Screen Shot 2016-02-09 at 9.25.25 AM

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

Asian-influenced chicken and coconut “paella”

This is Tyler Florence’s Asian version of a Spanish paella which is gorgeous. The chicken thighs are lightly crusted with crushed coriander seeds then sauteed and tucked into basmati rice that has been simmered in sweet coconut milk and ginger. Need I say any more?

Screen Shot 2016-01-02 at 3.24.47 PM

Serves 4 to 6

1/4 cup coriander seeds
8 chicken thighs
Kosher salt and freshly ground black pepper
Extra virgin olive oil
1 large onion, finely minced
1-inch piece of fresh ginger, peeled and chopped
1 bay leaf
2 cups basmati rice
Grated zest of 1 lemon
1 1/2 cups chicken broth
1 1/2 cups coconut milk

Pea Salad
1 cup frozen peas, thawed in a colander under cool water
A small handful of fresh mint leaves
1 bunch watercress
Juice of 1/2 lemon
3 tbsp extra virgin olive oil
Kosher salt and freshly ground pepper

Mint leaves for garnish
Lemon wedges for garnish

Preheat the oven to 400 F
Coarsely crack the coriander by either pulsing in a spice grinder, wrapping the seeds in a tea towel and crushing them with a rolling pin or grinding them in a pepper grinder on a coarse setting.
Season the chicken thighs well with salt and pepper and sprinkle all over with the cracked coriander.

Heat 3 tbsp olive oil over medium-high heat in a large, deep ovenproof skillet. Lay the chicken thighs in the pan, skin side down and give them a good sear for 4 to 5 mins to develop a nice crust.
Turn and cook for 4 to 5 mins on the other side to brown the meat. Take the chicken out of the pan.

Put another 2 tbsp of olive oil in the pan and turn the heat down to medium. Add the onion, ginger and bay leaf, and cook, stirring for 4 to 5 mins, until the onion is soft but not colored.
Now you’ve got all this great flavor going on in the bottom of the pan; chicken drippings, onion, ginger and bay leaf. Add the rice and season with salt and pepper. Stir for a minute or two until the grains are well coated with oil. Stir in the lemon zest. Now add the broth and coconut milk and bring that to a simmer.
Tuck in the chicken thighs, put the whole thing in the oven, and bake, uncovered, until the rice is tender and bound by a creamy sauce and the chicken is entirely cooked through,about 30 minutes.
Discard the bay leaf.

When the chicken is done, put the peas, mint and watercress into a bowl. Add the lemon juice, olive oil, salt and pepper and give it a good toss. Taste for seasoning. To serve take a big spoon and scoop out some chicken and rice and garnish each plate with the pea salad

Watermelon Tomato Salad with Cumin and Fennel

Another vegan, dairy-free beauty of a salad (from Food 52) for those hot summer days. If you like, you can add crumbles Greek feta cheese or even sliced Kalamata olives to have some variety, of course it would become vegetarian.

Screen Shot 2015-08-18 at 9.55.43 AM

Serves 6

6 cups cubed (1/2-inch cubes) watermelon
2 heirloom or beefsteak tomatoes, cored and cut into 1/2-inch cubes
1 tsp sugar, optional
Salt
1/4 cup sliced mint
Juice of 1/2 lime
1 tsp cumin seeds
1/2 tsp fennel seeds
1 inch ginger, peeled and finely chopped
1/4 tsp turmeric
1/4 tsp chile powder
Juice of 1 lemon
Optional – Greek feta cheese, crumbled
Halved pitted Kalamata olives

Puree 2 cups of the watermelon in a blender and set aside. In a large bowl, combine the remaining watermelon and tomato and toss with the sugar, a large pinch of salt, the mint, and lime juice.

Set a large saute pan over medium heat and add enough oil to thinly coat the base of the pan. When the oil is hot, sprinkle in the cumin, fennel, and ginger, and toast for 30 seconds. Add the turmeric and chile powder, then 1/2 cup watermelon juice, and the lemon juice. Bring to a simmer. Add salt or sugar as desired, and cook for 1 minute.

Pour the sauce over the watermelon and tomatoes and gently fold together. Divide among 6 shallow bowls, and serve.

Vegan Coconut Milk Rice Pudding with Citrus and Ginger

I could eat this whole thing in one go, being a coconut addict and it’s delicious for breakfast, lunch or dessert for dinner. The addition of the ginger and citrus really takes it to another dimension

Screen Shot 2015-08-18 at 9.20.50 AM

Serves 4

1 can (13.6 fluid oz.) full fat coconut milk
1 cup water
3/4 cup orange juice
2 tsp vanilla extract
1/8 tsp sea salt
1 cup long grain basmati rice
2 to 4 tbsp maple syrup, to taste
1 tsp cinnamon
1 tsp ground ginger
1 tbsp orange zest

Mix the coconut milk, water, orange juice, vanilla extract, salt, and rice in a medium-sized pot. Bring the mixture to a boil and reduce to a low simmer. Cover the pot, but leave the lid very slightly ajar to let steam escape.

Simmer the rice for 30 minutes, or until most of the liquid has absorbed. Stir in maple syrup, ginger, cinnamon, and zest. Continue cooking till rice is creamy and soft. If necessary, add a little more water or maple syrup.

Serve warm or cool, dusted with extra cinnamon if desired!

Simple, stunning salmon tartare

On a hot day with a glass of champagne or Rose what could be more wonderful than this?

Screen Shot 2015-08-16 at 1.26.14 PM

Serves 4

8 oz fresh boneless wild salmon, diced
1 jalapeno pepper, seeded and minced
1 tbsp grated fresh ginger
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh dill
1 tsp sesame oil
1 tbsp good quality mayonnaise (or Whole 30 compliant mayonnaise)

In a medium bowl, combine all the ingredients. Refrigerate until very cold before serving.

Chinese chicken salad

Don’t be put off by the number of ingredients in the dressing. It is well worth it and you will mostly have them in the pantry if you like Asian-style cooking. This is one of my favorite salads.

Screen Shot 2015-08-15 at 11.36.45 AM

Serves 6

For the Sesame-ginger dressing
3 tbsp Chinese mustard
1/2 cup sesame oil
1/4 cup olive oil
1/4 cup honey
1/2 cup light soy sauce
1 cup rice wine vinegar
1 medium piece of ginger, grated
1 garlic clove, chopped
1 tbsp hoisin sauce (available in most supermarkets)
1/2 tbsp sweet chilli paste
Salt and freshly ground black pepper, to taste

To make the dressing;

Put the mustard in a blender and then add the sesame oil, olive oil, honey, soy sauce, rice wine vinegar, ginger, garlic, hoisin sauce, sweet chilli sauce and salt and pepper (go lightly on the salt because of the soy sauce).
Give it a quick blend and check for seasoning.

For the chicken salad

1 medium Napa cabbage, washed and shredded
1 medium iceberg lettuce, washed and thinly sliced
1 medium romaine lettuce, washed and chopped
1 red bell pepper, julienned
1 green bell pepper, julienned
1 cup snow peas, sliced
4 green onions, chopped
3/4 to 1 cup dry roasted peanuts
1 cup carrots, peeled and shredded
1 cup bean sprouts
6 chicken breasts, (6 oz each) cooked and diced
Garnishes for the salad
crispy wontons (available in supermarkets)
1/4 cup fresh cilantro, chopped
2 tbsp white sesame seeds, toasted

To make the salad

In a large bowl, combine the cabbage, lettuces, peppers, snow peas, peanuts, green onions, carrots, beansprouts and diced chicken.
Toss together with the sesame-ginger dressing until well combined.
Divide the salad among 6 plates and garnish with the crispy wontons, cilantro and toasted sesame seeds.

Mixed Beans with Peanuts, Ginger, and Lime

This is a great summer throw-together to make when there are lots of beans at the market. Mix colors and types for the full effect. Another Yotam Ottolenghi gem

Screen Shot 2015-08-04 at 12.02.00 PM

Servings: 6

2 pounds mixed snap beans (such as green, wax, haricots verts, and/or Romano), trimmed
½ tsp kosher salt, plus more
5 tablespoons olive oil, divided
½ large shallot, finely chopped
1 1-inch piece ginger, peeled, finely grated
1  lemon grass stalk, tough outer layers removed, finely grated on a Microplane
2 garlic cloves, finely grated
½ tsp ground coriander
Freshly ground black pepper
⅓ cup salted, roasted peanuts
3 kaffir lime leaves, finely chopped
1 tsp finely grated lime zest
3 tbsp fresh lime juice
¼ tsp sugar
⅓ cup (packed) cilantro leaves with tender stems, plus more for serving

Working in batches by type, cook the beans in a large pot of boiling salted water until crisp-tender, 1–4 minutes. Transfer with a slotted spoon to a large bowl of ice water; let cool. Drain and pat dry.
Heat 1 tbsp oil in a small skillet over medium and cook shallot, stirring occasionally, until tender, about 3 minutes. Add the ginger, lemongrass, garlic, and coriander and cook, stirring, until very fragrant, about 1 minute. Transfer to a large bowl; season with salt and pepper.
Heat 1 tbsp oil in the same skillet over medium-high. Cook the peanuts, tossing often, until golden brown and fragrant, about 2 minutes. Transfer to paper towels; let cool, then coarsely chop. Set aside 1 tbsp peanuts for serving.
Whisk the kaffir lime leaves, lime zest, lime juice, sugar, ½ tsp. salt, and remaining 3 tbsp oil into the shallot mixture. Add the beans, remaining peanuts, and ⅓ cup cilantro and toss to coat; season with salt and pepper. Serve topped with more cilantro and reserved peanuts.

 

Thai meatball coconut curry

What could be better than the comfort of meat balls surrounded by Thai flavors and swimming in coconut broth? Very little, if you ask me. I am sharing this recipe from “Delicious” magazine as there is nothing I would do to tweak it.You can freeze half of this for another time, which is perfect!

Screen Shot 2015-07-25 at 4.44.06 PM(

Serves 4
3 tbsp olive oil
2 red bell peppers, sliced
4 to 5 tbsp Penang curry paste (You can use Thai kitchen Penang curry paste, if available)
2 x 14 oz cans coconut milk (Use sugar-free brands)
1 each large red and green chilli pepper, de-seeded and finely shredded
6 scallions, (spring onions) thinly sliced
2 lemongrass stalks, tough outer leaves removed and inner leaves finely diced
Juice of 2 limes, plus lime wedges to serve
5 to 6 oz ground almonds
(Steamed rice, optional)

For the meatballs
2lbs ground pork
5 scallions, finely diced
1 large red chilli, deseeded and finely diced
2 lemongrass stalks, tough outer leaves removed, inner leaves finely diced
good bunch of cilantro, leaves finely chopped
1 1/2 to 2 inch piece of ginger, grated
grated zest and juice of 2 limes
1 medium free range, organic egg

In a large bowl mix the ingredients for the meat balls. Season and with wet hands, form into about 40 walnut-sized balls. Put on a large plate and chill for 15 minutes or until needed.

Heat 2 tbsp of the oil in a large, deep frying pan, add the meatballs in 2 batches and fry for 10 minutes until cooked through and browned. Remove and set aside.

In the same pan, heat the remaining olive oil, add the peppers and fry for 2 minutes until softened, then add the curry paste and cook for 1 minute.
Stir in the coconut milk, chillies,scallions, lemongrass and lime juice. Gently simmer for a few minutes then add the almonds and cook for a few minutes to warm through (add a little water or chicken broth if the curry sauce seems too thick)

Add the meatballs to the curry sauce and heat through. Divide half the curry among 4 serving bowls, sprinkle with cilantro leaves and serve with rice and lime wedges.

** Cool the remaining curry and spoon into a freezerproof container. Seal and freeze for up to 3 months.
Thaw overnight in the fridge, then transfer to a saucepan and heat until the sauce and meatballs are piping hot.

Thai coconut rice

Creamy exotic coconut rice combined with a little bite from red pepper flakes and ginger, creates a delicious dish to accompany a wide range of entrees.

Screen Shot 2015-05-31 at 1.54.31 PM

Serves 4

1 cup uncooked basmati rice or 1 cup jasmine rice or 1 cup long grain rice
1 (14 ounce) cans coconut milk
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon turmeric
1 teaspoon finely chopped fresh ginger
finely chopped crystallized ginger (optional)
sliced toasted almonds (optional)

Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
Stir well to combine.
Cook over medium high heat, stirring until mixture comes to a low boil.
Immediately reduce heat to low.
Cover and cook for about 18 minutes.
Fluff with a fork, then cover, and let sit for 5 more minutes.
Garnish the finished rice with the candied ginger and the sliced toasted almonds.

Asian brown rice, avocado, ginger and peanut bowl

The combination of crunchy peanuts, creamy avocados, and the sweet bite of ginger make for a dish that’s full of complex flavors, yet easy to make. Serve it on its own or with tofu for a vegetarian meal, or add grilled chicken, fish, or shrimp.

Screen Shot 2015-05-12 at 11.01.17 AM

1 cup short grain brown rice (or leftover cooked short grain brown rice, then miss the rice-cooking part of the recipe))
Kosher salt, to taste
3 1⁄2 tbsp soy sauce
3 1⁄2 tbsp. mirin
3 1⁄2 tbsp. sake
1 tbsp. sugar
1 cup cilantro leaves and tender stems, plus more for garnish
1⁄2 cup dry roasted peanuts, roughly chopped
1⁄4 cup pickled ginger, thinly sliced. (Available from the Asian section at your supermarket. It’s in a glass jar)
5 scallions, thinly sliced
2 avocados, peeled, pitted, and thinly sliced
1 English cucumber, peeled, seeded, halved lengthwise and sliced into 1⁄4” pieces (1/2 moon shape)
Zest and juice of 1 lime

Rinse the rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink; cool to room temperature.

Combine soy sauce, mirin, sake, and sugar in a 2-qt saucepan over medium-high; cook until sugar has dissolved, 3-5 minutes. Cool the sauce slightly. (It is a teriyaki sauce)

Combine rice, teriyaki sauce (You may only need half of it at the most. taste to tell), the cilantro, peanuts, ginger, scallions, avocados, cucumber, and zest and juice in a bowl; transfer to a serving platter and garnish with cilantro.

** I had some leftover salmon in the fridge and put chunks of it in the salad and it was delicious!