Do-ahead · Gluten Free · Holiday Food · Meat

Slow-cooked lamb shoulder with fig and pistachio salsa

BelindaLeave a comment

This is a sensational recipe from The OTK, Extra Good things  (Ottolenghi Test Kitchen) series.
It is great for a special occasion and most of the work is at the beginning then you just leave it to slow-roast for 4.5 hours.
Marinate the lamb overnight and make the salsa an hour or so before serving.
Also, serve it with this wonderful Armenian yoghurt cucumber and dill salad. It’s the perfect accompaniment!

Jajukh (Armenian cucumber yoghurt salad)

Cook time – 6 hours
Serves 6 – 8

4 big onions, peeled, 1 roughly chopped and the other 3 each cut into 6 wedges
8 garlic cloves, peeled and roughly chopped
1oz fresh ginger, peeled and roughly chopped
1½ tsp ground cinnamon
2 tsp ground coriander
½ tsp ground turmeric
3/4 cup dill, roughly chopped
3/4 cup parsley, roughly chopped
3 tbsp olive oil
2 tbsp apple cider vinegar
4.5-5lb lamb shoulder, bone in
5 cinnamon sticks
15 cardamom pods, roughly bashed open with a pestle and mortar
6oz soft dried figs, quartered
3 1/4 cups chicken or lamb stock
salt and black pepper
1 lemon, cut into 6 wedges to serve

FIG AND PISTACHIO SALSA
4oz soft dried figs, chopped into 1/2″ dice
2/3 cup pistachios, very lightly toasted and roughly chopped
2 tbsp fresh lemon juice
1/2 cup dill, leaves picked
1/2 cup parsley, leaves picked

Preheat the oven to 400F.
Put the chopped onions, garlic, ginger, spices and herbs into a food processor and blitz until finely minced. Add the oil, vinegar, 1¾ teaspoons of salt and a generous grind of pepper and blitz into a coarse paste.

Pat dry the lamb and pierce the flesh all over using a small, sharp knife (about 10–12 times). Coat the lamb well with all the paste. Leave it to marinate, refrigerated overnight.

Put the onion wedges, cinnamon sticks, cardamom and figs into a large, ovenproof cast-iron saucepan (28cm in diameter) for which you have a lid. Alternatively, use a large, high-sided roasting tin and some foil to cover.
Top with the lamb, fatty side up, then pour the chicken/lamb stock into the pan (but not over the lamb) and bake uncovered for 45 minutes.
Lower the heat to 325F, baste the lamb with the juices, then cover with the lid or foil and roast for 4½ hours, basting 3–4 times throughout.
The lamb should be quite tender at this point. Turn the heat back up to 400F.
Remove the lid (or foil) and cook for 30 minutes more, or until the lamb is well browned and the sauce has reduced slightly. Check it at the 20-minute mark.
Gently remove the lamb, leaving it to rest on a baking tray. Pour the contents of the saucepan into a large, shallow platter or dish that has a slight lip and top with the lamb.

Make the fig and pistachio salsa.
Combine the chopped figs with the pistachios, lemon juice and the herbs. Spoon this all over the lamb and serve with the lemon wedges alongside.

Accompaniments · Appetizer Vegetarian · Do-ahead · Gluten Free · Salad

Jajukh (Armenian cucumber yoghurt salad)

BelindaLeave a comment

This is fabulous served with slow roasted lamb as well as with pita bread and crackers.
On a hot summers day, it’s just wonderful as a cooler on it’s own wth a tray of crudites

2 cups Labneh
4-6 small Persian cucumbers, skin on and grated then squeezed dry in a tea towel.
3 garlic cloves, crushed
1 good handful fresh chopped dill
1 good handful fresh chopped mint
1/2 tsp salt, or to taste
A little iced water, if necessary to thin down the consistency to your desired taste

Make sure the grated cucumber is well squeezed of it’s water.
Put the labneh into a medium sized bowl, add the crushed garlic, grated cucumber, herbs and salt.
Mix well. I happen to like this dip quite thick, but you can add a tiny bit of chilled water to loosen it if you like.
Refrigerate for 45 mins before serving and garnish with some fresh mint or dill and a little olive oil sprinkle if you like.

*Once you have made this you will feel confident to experiment with more herbs, more garlic or any other variation.

Appetizer Vegetarian · Do-ahead · Gluten Free · Nuts

Pistachio and feta dip

BelindaLeave a comment

A beautiful Persian dip that is packed with flavor between the saltiness of the feta, the richness of the pistachios and the tang of the Greek yoghurt.

3/4 cup + 2 tbsp / 3.5oz / 100g shelled, roasted salted  pistachios. Keep 2 tbsp chopped pistachios for scattering over the top.
1/4 cup good olive oil
10.5 oz / 300g Greek feta cheese
A good handful of fresh dill, leaves picked and roughly chopped
2 good handfuls fresh cilantro (coriander) leaves picked and roughly chopped
2 cloves garlic, peeled and crushed
3/4 to 1 tsp red pepper flakes
4 good tbsp full fat Greek yoghurt
Zest and juice of 1 lemon. (Start with juice of half the lemon but use all the zest)
Sea salt, to taste

In a food processor blitz the pistachios and olive oil for 30 seconds.
Next break up the feta into small pieces and add to the processor along with the dill, cilantro, garlic, chili, yoghurt, lemon zest and juice.
Puree until smooth and a slightly rustic texture. Salt and extra lemon juice to taste. The salt level will depend on the saltiness of the feta.
Scatter some toasted pistachios over the top and dribble some olive oil, like in the picture
Serve with crackers or toasted pita chips or baguette.
Keep refrigerated for 1 week.

Icecream

Coconut sorbet

BelindaLeave a comment

Recipe c/o Jean-Georges Vongerichten

2 cups plus 2 tbsp full-fat coconut milk
1/2 cup whole milk
1/2 cup heavy cream
1 tsp sugar
1/4 cup plus 2 tbsp Simple Sugar Syrup (see below)
1/4 cup plus 2 tbsp Malibu rum

Simple sugar syrup
1 1/2 cups sugar
Put the sugar in a medium saucepan with 1 1/2 cups water
Bring the mixture to a boil, stirring to dissolve the sugar and boil until clear and slightly thickened, about 7 minutes.
Remove from the heat and cool completely.

Bring the coconut milk, milk, cream and sugar to a simmer, stirring occasionally, over medium heat in a large saucepan. Remove from the heat and transfer to a medium mixing bowl.
Cool in the refrigerator until cold.
Stir in the syrup and rum.
Transer to an ice cream machine and freeze according to the manufacturer’s instructions

Baking · Do-ahead

Almond croissants made from day old croissants

BelindaLeave a comment

Recipe by David Lebowitz
These now-classic French pastries are made in bakeries using day-old croissants. At home, you can use whatever croissants you can get your hands on. They don’t need to be extra fancy, but you do want to use ones made with pure butter, which have the best flavor.
The liquor is a nice addition to the syrup, but if you’re avoiding alcohol, a small amount of orange flower water is a good substitution, or you can infuse a vanilla bean in the syrup or add some extract.
Syrup
1/2 cup (125ml) water
1/4 cup (50g) granulated sugar
2 tbsp dark rum, amaretto, or kirsch (optional, but recommended)
Frangipane
1/2 cup (50g) almond flour (powdered almonds)
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
3 1/2 tbsp (50g) unsalted butter, at room temperature
A few drops pure almond extract
Pinch of salt
4x day-old croissants
1/2 cup (40g) sliced almonds
Powdered sugar
Make the syrup by heating the water and sugar in a medium saucepan until the mixture comes to a boil, stirring occasionally. When the sugar is dissolved, remove from heat, let cool to room temperature, then add the liquor.
Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper or a silicone baking mat.
Make the frangipane by beating the almond flour, sugar, egg, butter, almond extract, and salt in the bowl of a stand mixer fitted with the paddle attachment (or by hand) at medium-to-high speed until the frangipane is light and fluffy, about 3 minutes.
Slice each croissant in half horizontally, stopping just before you reach the other side, leaving it with a hinge to open and close it. Place them on the prepared baking sheet. Liberally brush the insides, both top and bottom, with the syrup. You want to make sure both sides are completely saturated with the syrup. Don’t be shy—even if you think it’s too much, really saturate the croissants. French bakers dunk the entire croissant in a big vat of sugar syrup.
Smear the inside of each croissant with 2 tablespoons of the frangipane. Press down firmly on each croissant so the top is relatively flat. Spread the remaining frangipane over the tops of each croissant.
Sprinkle each croissant with 2 tablespoons of sliced almonds and bake the croissants until golden brown, about 15 minutes, but check them a few minutes before the recommended baking time. Let them cool a few minutes, then sprinkle them with powdered sugar. Serve warm or at room temperature.

Breakfast · Do-ahead · Egg based · Gluten Free · Vegetable-related

Baked feta and dill frittata

BelindaLeave a comment

Recipe by Yotam Ottolenghi

If ever there were a way to feature feta, it’s this frittata, where a block of the cheese sits perfectly in the middle. I consider it a breakfast dish, but it also works just as well as a summer lunch or as part of a picnic spread.

8 large eggs
fine sea salt and black pepper
200g Greek feta, in blocks
50ml olive oil
1½ tsp cumin seeds, coarsely ground in a mortar
1 onion, peeled and finely chopped (180g)
120g baby spinach
45g dill, finely chopped
¼ tsp aleppo chilli
½ lemon, cut into 4 wedges

Preheat the oven to 325F/ 165C.
Crack the eggs into a medium bowl with a ½ teaspoon salt and a good grind of pepper and beat to combine. Set aside.

Use a ruler to measure the thickness of the block of feta – if it’s thicker than 1/2″/1½cm, carefully trim it down to this thickness and crumble any offcuts into the egg mixture. Keep the rest of the feta block whole.

Place a small (roughly 7″/17cm-wide), nonstick, ovenproof saute pan on a medium-high heat and add 3 tbsp oil.
Once it’s hot, add a teaspoon of cumin, cook for a minute until fragrant, then add the chopped onion and a quarter-teaspoon of salt and cook, stirring occasionally, for three minutes, until the onion is translucent.
Stir in the spinach and all but a tablespoon of the dill, and cook for two minutes, until the spinach has wilted and the dill is fragrant.
Pour the beaten egg into the pan and stir to combine with the onion, spinach and herbs. Nestle the feta in the centre of the egg mixture, so it’s three-quarters submerged, then drizzle the remaining teaspoon of oil and the remaining half-teaspoon of cumin over the top.
Transfer the pan to the oven, bake for 15 minutes, then remove and turn the oven grill to its highest setting. Once the grill is hot, pop the pan on the top shelf of the oven closest to the grill and cook for two minutes until the frittata is golden brown and the top of the feta slightly colored.

Using a spatula, release the frittata from the bottom of the pan, then carefully slide it on to a serving plate. Sprinkle over the remaining dill and the aleppo chilli, and serve warm or at room temperature with the lemon wedges on the side.

Accompaniments · Breakfast · Dairy-free · Do-ahead · Fruit · Gluten Free · Holiday Food

Kumquat or Seville orange marmalade

BelindaLeave a comment

This is a really delicious marmalade and I do leave it bubbling away for way beyond the time mentioned, as I love the amber color and richer flavor that happens as it continues to simmer. Be careful you stir it a lot, so it doesn’t stick on the base of the pot.
I love to use my large copper pots for this recipe and often will double it but not in the same pan.

This recipe makes about 7-8 16oz jars marmalade

2 very heaped cups kumquats or Seville oranges, first washed in hot water then thinly sliced across, seeds removed, but keep seeds to the side and save. Put the seeds into some muslin tied up, as you will add the muslin bag to the fruit mixture as the seeds provide a lot of pectin which is necessary for the gel process.
2 1/2 oranges, (not Sevilles) finely sliced peel only
2 cups chopped orange pulp (seeded, with the seeds going into the muslin bag with the kumquat seeds)
1/3 cup freshly squeezed lemon juice
8 cups water
1 pinch of cayenne pepper
1 star anise
About 5 1/2 cups white sugar (you can experiment and add less if you like your marmalade more tart)
1 cup dark Muscovado sugar (This gives it it’s richness and amber color. Available on Amazon)

* Before anything, put all your clean jars, lids and other utensils you will use, into a long hot wash in the dishwasher, not opening it until you’re ready to put the marmalade into the jars. This keeps them sterile.
** Then put 3 small plates into the freezer to chill as you will need these to test if the “gel-ness” is ready for the marmalade

After prepping all the fruit, put the fruit, sliced orange peel, star anise, cayenne pepper, chopped orange pulp, lemon juice, kumquat and orange seeds in muslin and the water into your large pot, cover and let stand in a cool place for 48 hours.

Stir, bring to the boil, reduce the heat and simmer until the peel is tender, stirring. This will take up to 1 hour.
Add the sugars and stir until dissolved. Remove the star anise as the flavor is strong and you don;;t want it to overtake the kumquat flavor.
Boil to jellying point, about 2 to 2 1/2 hours if you want the darker marmalade.
Stir occasionally to prevent sticking.

This shows the darker color marmalade comparedd with the “normal” color.

To test if is at the gel point, have a couple of small plates in the fridge chilling and when you’re ready to test, take 1/2 tsp of the marmalade out and put it onto the cold plate. Put the plate in the fridge for 3 minutes and if it looks’feels gelatinous then it’s ready.
When ready, turn off the heat and skim off any foam from the surface.

Use a wide neck funnel (sterilized in the dishwasher too) to put the marmalade into the sterilized jars, it’s much less messy.
Leave 1/2 inch of headspace between marmalade and the top of the jar.
Screw on the canning lids.
Once the jars are sealed, store the marmalade away from direct light or heat. You may hear some popping of lids over the next few hours. This is good!
Once a jar is open, it must be stored in the refrigerator.
Sometimes the marmalade can take a week of two to “set” and gel properly, so don’t worry if it’s a little runny when you put it into the jars.

Vegetable sides · Vegetable-related

Braised White Beans and Greens With Parmesan

BelindaLeave a comment

Recipe from the New York Times

Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S.
Kale or escarole would also work well, if that’s what you’ve got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place.
Serve in shallow bowls with toasted country bread to mop up the garlicky broth.

Serves 4
¼ cup olive oil
1 small fennel bulb, trimmed, cored and small-diced
1 small yellow onion, small-diced
2 tsp minced fresh rosemary or thyme
5 garlic cloves, minced
¼ teaspoon red-pepper flakes, plus more to taste
1 large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)
2 (15-ounce) cans cannellini beans, rinsed
2 cups vegetable or chicken broth
Kosher salt and black pepper
1 tbsp lemon juice
½ cup shredded mozzarella (optional)
3 tbsp grated Pecorino Romano or Parmesan, plus more for serving
Toasted country bread, for serving

In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.

Begin adding handfuls of the greens, cooking and stirring until leaves wilt.

Add the white beans, broth and ¼ teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.

Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

Dairy-free · Do-ahead · Gluten Free · Salad · Vegan

Broccoli Spoon Salad With Warm Vinaigrette

BelindaLeave a comment

This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.

Serves 4

6 Tbsp. grapeseed or other neutral oil
2 tsp. ras-el-hanout
1 garlic clove, finely grated
2 Tbsp. fresh lemon juice
2 Tbsp. white balsamic vinegar or white wine vinegar
1 Tbsp. honey or maple syrup
Kosher salt, freshly ground pepper
¼ cup raw pistachios
1 small shallot, finely chopped
1 medium jalapeño, finely chopped
6 cups finely chopped broccoli florets and peeled stems (from about 1 bunch)
1 cup finely chopped cilantro
⅓ cup finely chopped pitted dates

Heat oil, ras-el-hanout, and garlic in a small saucepan over medium-high until fragrant, about 2 minutes. Remove from heat and whisk in lemon juice, vinegar, and honey. Season vinaigrette with salt and pepper; set aside.

Toast pistachios in a small skillet over medium-low heat until golden brown, about 4 minutes. Transfer to a cutting board and let cool; finely chop.

Toss pistachios, shallot, jalapeño, broccoli, cilantro, and dates in a medium bowl. Drizzle reserved vinaigrette over and toss to coat. Taste and season with more salt and pepper if needed.

Do Ahead: Salad can be made 1 day ahead. Cover and chill.

Appetizers · Do-ahead · Fish · Gluten Free

Cucumber cups with Boursin cream and smoked salmon

Belinda

 

This is a lovely light appetizer and feeds about 10 people.
Small pieces of smoked trout can also be substituted for the smoked salmon.
These can also be assembled and chilled in an airtight container 1 day ahead of time

4 oz smoked salmon, cut into 2-inch strips
2 tbsp chopped fresh dill
24 small fresh dill sprigs
1 tsp lemon zest
1/2 tsp fresh lemon juice, plus a little more for sprinkling when serving
2x packets of Boursin cheese, at room temp (softened, so it’s easy to mix)
1/4 teaspoon ground black pepper
2 large English cucumbers, sliced about 3/4-inch thick to make 24 slices

Trim the ends of the cucumbers and cut crosswise into 24 (3/4 inch thick) rounds. Scoop a 1/2 inch-deep depression from one side of each round with a small melon baller, forming little cups. Be careful you don’t scoop right through!
Drain the cucumber rounds, cup-sides down, on paper towels for 15 – 30 minutes

Beat the Boursin cheese, chopped dill, lemon zest, lemon juice and black pepper together in a bowl.
Spoon 1/2 tsp cheese mixture into each cucumber cup
Top each cup with 1x salmon strip, curled around, then top with 1 dill sprig.