Month: January 2014

Asian flavors · Gluten Free · Poultry

Teriyaki chicken thighs

Belinda

Low calorie, zero carbs, light and high in flavor.  An Ellie Krieger recipe

Yields 6 pieces; 1 or 2 per serving

1/4 cup low sodium soy sauce
2 tbsp brown sugar
2 tbsp dry sherry
2 tbsp rice vinegar
2 garlic cloves, crushed
1 tsp finely grated ginger
1/4 tsp red pepper flakes
2 lbs skinless, chicken thighs (you can also use boneless)
2 tsp sesame seeds

Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves.
Transfer to a resealable plastic bag and add the chicken.
Seal the bag and marinate the chicken in the fridge, turning once, for about 1 hour or so.
The chicken can marinate for up to 4 hours.

Heat the broiler to high.
Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8  to 10 minutes.
Flip the chicken and broil until almost cooked through, about 8 minutes longer.
Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

Alternatively, you can roast the chicken skin side up for about 30 – 40 mins or so in a preheated oven at 400 F. This way you don’t need to flip the chicken and if it still needs to tan up a bit, stick it under the broiler at the end.

* Lovely served with simple steamed rice

Gluten Free · Grains · Nuts · Salad · Vegetable-related

Wild rice, tomato, mozzarella, pistachio and mint salad with tangy yoghurt dressing

Belinda

A very healthy, interesting salad. A winner! Another great recipe from Aida Mollenkamp

1/2 cup uncooked wild rice
1/2 cup plain Greek yoghurt
4 tbsp extra virgin olive oil, plus extra for the tomatoes
3 tbsp champagne vinegar
Kosher salt and grund black pepper
pinch of sugar
1lb grape or cherry tomatoes
5 oz mixed baby greens such as kale, chard and tatsoi
8 green onions (scallions) , white and pale green parts thinly sliced
1/2 cup finely chopped pistachios
1/2 oz fresh mint, leaves torn just before serving
8 oz (or one large piece) of buffalo mozzarella

For the wild rice – Place 2 cups water or broth in a small saucepan and bring to a boil over high heat. Add a pinch of salt and stir in the wild rice. Bring everything back to a boil before reducing the heat to low to maintain a simmer.
Cook until the rice is chewy and tender but the grain is still intact, about 35 to 45 minutes.
Drain the rice in a sieve or fine-mesh colander, turn out onto a rimmed baking sheet and spread it out to cool.
Meanwhile, make the dressing.

For the dressing – Combine the yoghurt, olive oil, vinegar and a splash of water in a jar, close, and shake until well incorporated. To taste, dip a lettuce leaf in the dressing then add more sugar, salt or pepper , as desired.

For the salad – Halve the tomatoes and combine with a glug of oil and a pinch of salt, toss to coat and set aside briefly, at least 5 minutes. Meanwhile, tear the mozzarella into small chunks or if they’re ciliegine tear them in half.

When ready to serve, arrange the greens , tomatoes (without any juices) and scallions on a serving platter.
Toss the cooked wild rice with half of the dressing, then add to the salad.
Top with mozzarella, pistachios and mint and serve with additional dressing on the side

Do-ahead · Meat · Poultry

Braised Turkish chicken

Belinda

So many interesting flavors going on here, and all in one pot! I love “one-pot cooking.

Serves 4

4 tbsp extra virgin olive oil
4 large free range chicken thighs
1 yellow onion, sliced
2 garlic cloves
1 red pepper, sliced in rings
1 small eggplant, diced into 1 inch chunks
1 green chile, sliced, with seeds
Handful of fresh thyme, tied together with string
1/2 tsp cumin seeds (I roast my own as they are more pungent)
4 oz of spiced Turkish sausage, or chorizo, skinned and sliced in 3/4 inch pieces
2 oz fine bulgar wheat
6 Medjool dates, pitted and sliced
2 tbsp tomato puree
3 tbsp red wine vinegar
17 fl oz chicken stock
2 tbsp pomegranate molasses or tamarind paste
1 small cinnamon stick
1 star anise

Pre-heat the oven to 375 F

Heat the olive olive oil in a heavy based saucepan until almost smoking and season the chicken on both sides with salt and pepper and a splash of oil.

Put the thighs in the pan, skin side down and cook until the skin is nicely browned.

Lift them out and then add the onions, garlic, eggplant, chile, thyme, cumin and sausage for about 12 minutes or until the vegetables are soft.

Add the bulgar and dates, followed by the tomato puree and stir well.
Pour in the red wine vinegar, followed by the chicken stock, pomegranate molasses, cinnamon and star anise and bring to the boil.

Turn the heat off and nestle the thighs back in so that the flesh is under the liquid but the skin is still sticking out.
Put a lid on the pan and put it in the oven for 40 minutes.
When you take it out, remove the lid and leave to stand for 5 minutes.
Serve with great bread.

 

Do-ahead · Fish · Nuts

Quick salmon with a crunchy cheesy crust

Belinda
Who would have thought this combination of flavors would work so brilliantly!!  It’s fast, easy and gorgeous.
Serves 4
4x 6 oz salmon fillets, skin removed if you prefer
1/3 cup softened butter
4 tbsp toasted, slivered almonds
4 tbsp chopped fresh Italian parsley
1/2 cup Gruyere cheese, coarsely grated
Preheat the oven to 375 F
Season the salmon all over.
Liberally butter a shallow ovenproof dish big enough to take the fish in one layer.
Smear the salmon with the remaining butter
Mix together the almonds, parsley and Gruyere cheese, then press some on top of each piece of salmon.
Bake for 10 to 15 minutes, or until the topping is crisp and golden and the salmon is cooked.
Serve with baby buttered potatoes and a green salad.

 

Do-ahead · Meat

Fabulous braised oxtail

Belinda

I know this is something that Americans may turn their nose up at, but if you eat and like Osso Bucco, you’ll LOVE this.
It’s rich, meaty, fall-off-the-bone good, inexpensive to buy and very satisfying, especially sitting on a bed of mashed potato or mashed cauliflower.
And don’t forget to suck out the inside of the bones, where all that calcium-rich bone marrow is!

Cook time – 3 hours 50 mins
Serves 4 to 6

2- 3 tbsp plain flour
1 tbsp canola or vegetable oil
3 -4 lbs oxtail
4 red onions, peeled and roughly chopped
4 large carrots, peeled and roughly diced
2 stalks celery, peeled, trimmed and roughly diced
1 tbsp tomato puree
1 tbsp Colemans English mustard
2 tbsp Worcestershire sauce
17 fl oz (500 mls) red wine
14 fl oz (400 mls) beef stock
4 tbsp balsamic vinegar
2 sprigs fresh rosemary
2 sprigs fresh thyme

In a bowl, mix the flour with a generous grind of black pepper. Place a large flameproof Dutch oven or casserole pot over a high heat and add the oil.

Pat the oxtail dry with kitchen paper. Roll the pieces in the seasoned flour and add to the pot one by one.
Don’t overcrowd the pan, or you won’t get a nice dark brown color on them, as they will steam and look pale. Do it in two batches.
Brown the oxtail on all sides, turning with the kitchen tongs until the meat is a really rich dark brown color.
Remove from the pan and set aside on a plate.

Preheat the oven to 325 F

Add an extra drop of oil to the pot, reduce the heat and add the onion, carrot and celery.
Fry for 5 minutes until just tender. Stir through the tomato puree, mustard and Worcestershire sauce until evenly combined.

Pour over the red wine, beef stock and balsamic vinegar and pop in the rosemary and thyme sprigs.
Season with salt.
Cover with a lid and place in the oven to cook slowly for 3 1/2 hours or until the meat is falling away from the bone.

Serve on a bed of mashed potato or mashed cauliflower.


Appetizers · Gluten Free · Pasta · Poultry · Salad

Chicken and rice noodle salad

Belinda

From the wonderful Australian chef, Donna Hay. Simple, elegant, healthy and light.

Serves 2

6 oz rice noodles (the wide ones are nice)
2 x 7 oz cooked chicken breast fillets, sliced
2 long red chillies, deseeded and finely sliced
4 kaffir lime leaves, finely shredded
3 scallions, finely sliced
A handful of fresh cilantro leaves
A handful of fresh mint leaves
A handful of fresh basil leaves

Coconut milk dressing

1/2 cup coconut milk
1 tbsp fish sauce
2 tbsp fresh lime juice
1 tbsp caster sugar (superfine)

Place the rice noodles in a large bowl and cover with boiling water and stand for 4 to 6 minutes or until soft. Drain and rinse

Toss the noodles with the chicken, chili, lime leaf, onion, cilantro, mint and basil.

To make the coconut dressing, combine the coconut milk, fish sauce, juice and sugar.
Pur over the salad and serve

 
 

Do-ahead · Gluten Free · Meat · Poultry

A “one pot meal”- Baked bacon wrapped sausages with sweet potato and fennel

Belinda

A gem from the BBC Good Food website, and all thrown together in one baking dish.
How easy is this to do when you get home from work!

Serves 4

1lb sweet potatoes, roughly chopped into medium sized chunks
1 bulb fennel, chopped into 1/4 inch slices
3 large garlic cloves
1 tsp celery seeds
1 tbsp dark brown sugar
3 tbsp olive oil
8 good quality sausages of your choice
8 thick rashers of bacon
1 tbsp plain flour (or GF flour)
4 fl oz apple juice
2 fl oz dry white wine
2 tbsp balsamic vinegar
2 sprigs fresh thyme or fennel fronds if you can find them

Preheat the oven to 400 F

Place the sweet potato and fennel in a large roasting tin with the garlic, celery seeds and brown sugar.
Drizzle over the olive oil and give everything a good muddle so all the vegetables are coated and seasoned well.

Wrap each sausage in a rasher of bacon so it looks mummified and then nestle them in with the vegetables.
Roast the whole lot in the oven for about 25 minutes

Lightly sprinkle over the flour and jiggle the tin until it’s disappeared and has been incorporated among the vegetables.
Pour over the apple juice, white wine and balsamic vinegar, add the herbs, then continue to roast for a further 20 minutes until everything is cooked through and the sauce is thickened.
Check for seasoning and serve immediately

Appetizer Vegetarian · Appetizers · Fish · Gluten Free · Grains · Nuts

Grilled parmesan polenta with olives, peppers, pine nuts and rosemary

Belinda

So many wonderful Mediterranean flavors and gluten free!

Serves 8 as starter or 6 as a main course

2 1/2 pints water
1 tsp salt
1/2 lb polenta (It’s recommended to use the instant variety, which cooks in 5 minutes)
3 tbsp butter
1/2 cup freshly grated parmesan cheese
3 red peppers
1 yellow pepper
extra virgin olive oil
2 cloves garlic, chopped
1 tbsp fresh rosemary, chopped
1/2 cup pitted and chopped kalamata olives
3 anchovy fillets, drained of oil and squished (optional, but I love them)
1/4 cup fresh pine nuts
sea salt

Bring the water to the boil in a large wide (not tall and narrow) saucepan.
Add the salt, then shake in the polenta from a height. Stir continuously, using a wooden spoon.
When the polenta is cooked (5 mins for instant polenta and about 20 mins for regular polenta), stir in the butter and parmesan cheese.
Tip it on to a shallow tray and spread out to 1/2 inch thick. Smooth the surface and leave to cool. The cooked polenta can be left at room temperature for several hours, or it can be made a day in advance, but should be kept covered and refrigerated.

Blacken the peppers over a hot gas flame until well charred, put them into a paper bag (I use a paper grocery bag) and clip it shut so the peppers can steam until cool. This makes it easy to remove the skins.
When cool, remove the skins, core and seeds, put them into a colander over a bowl to catch any precious juices, and cut into fine slices.

Heat 1 tbsp olive oil over a low heat in a small pan and add the garlic and rosemary. Cook gently until aromatic, but don’t let the garlic color.
Add the black olives and take off the heat, then stir in the peppers and any juices caught underneath the peppers.
If using anchovies, blend them into this mixture. This can all be prepared a few hours ahead; cover and keep it at room temperature.

Fry the pine nuts in a little oil until golden (make sure you keep moving them around in the pan or they will burn) and drain on a paper towel, sprinkling them with a little salt.

When ready to finish off the polenta, cut it into squares and brush it on both sides with olive oil.
Barbecue the pieces on both sides, or grill them on an indoor griddle until light brown and crispy.
Transfer the crispy pieces onto a serving platter, spoon on the pepper topping and add a smattering of toasted pine nuts.

Serve immediately with a good, interesting green salad.

Baking · Do-ahead

French lemon yoghurt cake

Belinda

One word; Gorgeous!

Serves 8

1 1/2 cups unbleached all-purpose flour
2 tsp baking powder
1 pinch Kosher salt
1 cup goat milk yoghurt
1 1/3 cups white sugar, divided use
3 large eggs
Zest of 2 Meyer lemons
1 tsp vanilla extract
1/2 cup canola oil
1/3 cup Meyer lemon juice

Preheat the oven to 350 F

Grease a loaf tin and line the bottom with parchment paper.
Sift the flour, baking powder and salt.

In another bowl, mix together the yoghurt, 1 cup of the sugar, eggs, lemon zest and vanilla.

Whisk the dry ingredients into the wet ingredients. Stir in the canola oil and mix well.

Pour the batter into the greased loaf pan and bake for 45 minutes, or until a cake tester comes out clean. (I use a skewer)

Allow the hot cake to rest for 10 minutes before turning onto a baking rack.

In a small saucepan, heat the remaining 1/3 cup sugar with the lemon juice, just until the sugar dissolves.

Place the rack with the cake over a large plate and drizzle the glaze over the cake until it is absorbed

 

Appetizers · Gluten Free · Meat

Baked mozzarella balls wrapped in prosciutto with a herb tomato sauce

Belinda

Crispy prosciutto balls encompassing melting mozzarella with a herb flavored tomato sauce.

Serves 4

4 balls (4oz each) buffalo mozzarella
ground pepper
8 thin slices Italian prosciutto
1 1/2 tbsp vegetable oil

Tomato Sauce
4 tbsp extra virgin olive oil
1 shallot, finely chopped
1 clove garlic, chopped
1 tbsp champagne vinegar
1/2 cup Passata (tomato puree)
6 plum (Roma) tomatoes, peeled and seeded
5 basil leaves
5 tarragon leaves
sea salt and ground pepper

To serve

a little chopped basil and tarragon
olive oil to drizzle

For the sauce heat 1 tbsp of the olive oil in a pan and sweat the shallot and garlic over low heat until soft.

Add the vinegar and cook for a further 3 – 4 minutes until reduced, then add the passata and tomatoes, and simmer for 3 minutes.

Add the herbs and remaining olive oil and cook over a very low heat for 10 – 15 minutes, stirring occasionally, until thick and a deep red.
Season with salt and pepper. Remove from the heat, allow to cool, then push through a coarse sieve and set aside.

Preheat an oven to 300 F. Season the mozzarella with pepper and roll up in the prosciutto allowing 2 slices per ball of cheese.

Heat the oil in a large frying pan over high heat until just smoking.
Place the parcels in the pan, and sear, turning constantly, until the outsides are well colored, about 1 minute.
Transfer the parcels to a baking dish and cook in the oven for 5 to 7 minutes.

Spoon the tomato sauce in the center of individual plates and sprinkle with the chopped basil and tarragon.
Set a mozzarella parcel on top, drizzle with olive oil and serve!