Category: Accompaniments

Accompaniments · Asian flavors · Dairy-free · Do-ahead · Egg based · Fish · Sauces

Asian-inspired labneh Dijonnaise

Belinda

This is a super mayonnaise to have with cold (or hot) salmon and everyone will ask “What’s in that mayo?”

1/2 cup labneh
3 tbsp Kewpie mayonnaise (Must be Kewpie as it’s made from only egg yolks and tastes far superior to ordinary (more watery) mayo))
3 tbsp good Dijon mustard
1 tsp soy sauce
1 tsp rice wine vinegar
1 tsp honey
Kosher, salt to taste
Freshly ground black pepper, to taste

In a medium bowl, whisk together the labneh, mayonnaise, Dijon, soy sauce, rice wine vinegar and honey until smooth and creamy.
Season with salt and pepper, to taste, garnish with your choice of herbs and serve

Accompaniments · Appetizer Vegetarian · Gluten Free · Vegetable sides · Vegetable-related

Labneh with confit tomatoes

Belinda1 Comment

Another Ottolenghi beauty

Serves 6-8

Once you’ve spread the labneh across a plain, flat plate, make a well in the centre for the tomatoes, letting the glossy oil spill over the edges. If you’re feeling organized, make double the tomatoes and blitz half with their juices for an instant pasta sauce that keeps beautifully in the fridge.

500g Labneh
CONFIT TOMATOES
100g olive oil
200g datterini or cherry tomatoes
½ tsp paprika
1 ½ tsp dried oregano
1 tsp caster sugar
1 tbsp balsamic vinegar
2 sprigs oregano, plus extra picked for garnish
TO SERVE
½ tsp urfa chilli

Mix the yoghurt and ¼ teaspoon of salt in a bowl and hang the labneh overnight, discarding any liquid collected. You should be left with about 450g labneh.
Make the confit tomatoes by adding the olive oil, tomatoes, paprika, dried oregano, sugar, vinegar, oregano stems and ½ teaspoon of salt to a small saucepan.
Cover with a lid and place over a low heat and cook for about 25-35 minutes or until the tomatoes have softened but still retain their shape. Add more or less time depending on the size of your tomatoes.
Set aside to cool completely then stir through the fresh oregano leaves.
Spread the labneh out onto a plate, make a well in the centre, and top with the confit tomatoes and serve with the urfa sprinkled on top.

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

Jajukh (Armenian cucumber yoghurt salad)

Belinda

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.

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

Kumquat or Seville orange marmalade

Belinda

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.

Accompaniments · Appetizer Vegetarian

Easy Greek olive tapenade

Belinda

A fabulous and easy recipe from Food Blog, “Hungry happens”

Serves 4

1/3 cup Greek olive oil
2 tbsp fresh parsley, finely chopped
1 tbsp fresh oregano finely chopped
3/4 cup green olives, finely chopped
2 oz feta cheese, finely crumbled
1 clove garlic, minced
1/2 large lemon, zested + juiced
2 tsp honey

Combine all ingredients in a shallow rimmed plate. If it needs more olive oil, add more.
Enjoy this with crusty bread, crackers or veggie sticks.

Accompaniments · Baking · Do-ahead · Holiday Food

The best cornbread casserole out there

Belinda

I found this recipe while watching a YouTube video of Hillside Farm in Pennsylvania, home of Ruth McKeaney. Oh my, what an idyllic home and garden. Her recipes and laid back approach to entertaining are wonderful.
This recipe produces the lightest, most delicious and moist cornbread I have ever had. Also, I prepped this the day before and put it in the fridge overnight before baking it.

“I like it a little sweet and very moist. You’ll never have to eat dry, crumbly cornbread again after making this recipe. For added deliciousness, I melt half a stick of butter and drizzle it over the freshly baked bread. Serve with ribs, chili, or pulled pork. For my family and friends, a BBQ is not the same without it.”

4 cups Bisquick
1 cup cornmeal
1 cup sugar
2 tbsp baking powder
2 cups whole milk
4 large eggs
2 sticks melted butter, plus another 3/4 stick melted butter for drizzling over top.

Preheat oven to 350°F.
Thoroughly mix the Bisquick, cornmeal, sugar, and baking powder together.
Add in the milk, eggs, and butter and stir to combine.
Pour into a greased 9×13-inch baking pan.
Bake for 40 minutes until golden brown.
Drizzle remaining melted butter over top.

PRO-TIP:
For added sweetness, mix honey into the drizzling butter.

Accompaniments · Baking · Do-ahead

Parmesan, rosemary shortbread

Belinda

Recipe by Rachel Conners

Total time: 30 MINUTES
Yield: 30 ROUNDS 1X
These Parmesan Rosemary Shortbread Rounds are quick and simple slice-n-bake crackers. Tender, buttery, and flavored with Parmesan cheese and fresh rosemary.

1¾ cups all-purpose flour
¾ cup plus 2 tablespoons grated parmesan cheese (about 2½ ounces)
1 teaspoon coarse kosher salt
1 small garlic clove, minced
2 tablespoons fresh rosemary, minced
2 tablespoons milk
1 cup (2 sticks) unsalted butter, chilled (cut into ½-inch cubes)

Preheat oven to 350°F.
Line baking sheet with parchment paper. Mix flour, ¾ cup Parmesan cheese, salt, garlic, and rosemary in a food processor.
Add butter and pulse until dough begins to come together. Add milk and pulse until it forms a dough.
Remove from food processor and gather the dough into a ball. Divide dough in half. Roll each half into a 12-inch log, wrap with plastic wrap and chill for at least an hour.
Once chilled, slice each log into thin rounds and transfer to a baking sheet lined with parchment or a Silpat. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the rounds.
Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely.

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

Aji Verde (Spicy Peruvian Green Sauce)

Belinda

Recipe from food blog, “Cookie and Kate”

Aji verde is spicy Peruvian green sauce, made with cilantro, jalapeños, a little mayonnaise and Parmesan. It is utterly irresistible drizzled onto tacos, used as a dip for tortilla chips, shrimp and as a sauce for roast chicken, french fries, fish, beef… absolutely anything!!

Yield: 1 ¼ cups, but can be easily doubled or trebled

½ cup mayonnaise
2 cups lightly packed fresh cilantro, mostly leaves but small stems are ok (from 1 big bunch of cilantro or 1 ½ medium)
2 medium jalapeños, seeds and membranes removed but reserved, roughly chopped
1 green onion, chopped
2 cloves garlic, roughly chopped
⅓ cup (1 ounce) grated Cotija or Parmesan cheese
1 tablespoon lime juice
¼ teaspoon fine sea salt

In a food processor or blender, combine all of the ingredients. Blend until the cilantro has broken into very tiny pieces and the sauce is green and mostly smooth (no matter how long you blend it, it will still have some texture to it).
Taste, and adjust if necessary.
This sauce is intentionally bold and spicy and I usually think it’s just right as written. However, if the flavor is too overwhelming, blend in 1 tablespoon of olive oil while running the food processor. If it’s not spicy enough, add some of the reserved jalapeño seeds and blend again.
If it doesn’t have enough zip, add another tablespoon of lime juice and/or a pinch of salt.
Aji verde keeps well in the refrigerator, covered, for about 1 week.

NOTES
MAKE IT DAIRY FREE: Simply omit the Parmesan. To temper the flavor a bit, drizzle in 1 to 2 tablespoons olive oil while running the food processor.

MAKE IT VEGAN: I think you could replace the mayonnaise with equal parts vegan sour cream, and omit the cheese.

Yum!

Accompaniments · Curry · Dairy-free · Do-ahead · Fruit · Gluten Free · Vegan

Kumquat, rhubarb and ginger chutney

Belinda

With the kumquats looking large, plump and juicy in our garden, it’s time to make the best chutney I’ve ever had.

Makes about 8 to 9 pints

5 cups thinly sliced (lengthways) kumquats, seeds removed. (Rinse the kumquats in hot water first)
1 1/2 cups granulated sugar
6 cups dark brown sugar, packed (there are 3 cups per box)
1 cup water
1 1/2 cups white vinegar
1 cup raisins
2 lbs rhubarb, cut into 1 inch pieces
2 cups celery, peeled and chopped (approx 1 head per cup)
2 large onions, chopped
2 large green bell peppers, chopped
8 large cloves garlic, crushed
2/3 cup slivered citron
2 large oranges, juice and grated peel only
2 cups peeled and finely chopped fresh ginger
1 tbsp Worcester sauce
2 tsp salt
2 heaped tsp curry powder
2 heaped tsp ground allspice
2 tsp heaped ground cinnamon
Optional
2 tsp ground ginger
2 tsp ground black pepper
1/2 tsp cayenne pepper

FIRSTLY
Before anything else, put everything you will need into the dishwasher on “heavy wash” or the hottest wash. (jars, lids, ladle etc)
If the cycle finishes before you’re ready to put the chutney in the jars, leave the dishwasher door closed to keep them sterilized.

THEN
Rinse the kumquats in hot water. Slice them lengthways and remove the seeds.
Place in a large, heavy saucepan with the sugars and water. Mix well and simmer slowly, uncovered for 30 minutes.

Measure out all the other ingredients except the black pepper, ground ginger and cayenne pepper, and add them all to the saucepan after the 30 minutes.
Mix well and simmer slowly, uncovered until the mixture is dark in color a, about 4-5 hours, stirring occasionally.

Taste and add the ground ginger, black pepper and cayenne pepper, if needed.

Pour into the sterilized jars and seal immediately.