Category: Accompaniments

Accompaniments · Do-ahead · Egg based · Gluten Free

60 second aioli (garlic mayonnaise) to die for

Belinda

This is the most wonderful garlic aioli, and all you need is a platter of crudites (raw vegetables) and bread and you have a fabulous starter for a crowd.
It is highly recommended to purchase a stick blender like this one;

Then all you need is;
3 large whole cloves of garlic, peeled and halved
4 eggs, at room temp
2 to 2 1/2 cups good olive oil
1 to 2 tsp fresh lemon juice
salt

Get a tall glass jar and put in the garlic halves and the 4 whole eggs.
Now, add your stick blender and sit it on the bottom of the jar, over the ingredients and turn on.

Very gradually, add the olive oil in a steady stream, keeping the stick blender on all the time.

 
You will end up with a gorgeous thick garlic mayonnaise. Now put in the lemon juice a tsp sat a time, sprinkle in a little salt, blend with the stick blender, and taste until it’s the perfect flavor for you!
Accompaniments · Do-ahead · Gluten Free · Sauces

Creamy ginger soy sauce

Belinda

This is a great dressing for a fresh salad or as a sauce for your favorite Asian cuisine featuring meat, fish or chicken. It’s also divine as a dipping sauce for vegetables or shrimp.
Really easy to make and so exotic!

3 tbsp white wine vinegar
1 tbsp soy sauce
1 tsp Asian sesame oil
3 tbsp sugar
1 tsp minced garlic
1 tsp fresh ginger, minced
1 tsp cayenne pepper (or less if you don’t like too spicy)
1/2 tsp ground black pepper
1 cup good quality mayonnaise

In a small bowl, combine and thoroughly mix the white wine vinegar, soy sauce, sesame oil, minced garlic, sugar, minced fresh ginger, cayenne pepper and black pepper.
Gradually whisk in the mayonnaise until completely blended.

 

Accompaniments · Fish

Curried tuna salad to put in sandwiches or pita pockets

Belinda

 

Such a divine  filling for sandwiches or even just wrapped in a lettuce leaf.

2 cans (about 6 oz each) solid light tuna packed in olive oil, well drained and broken into large chunks
1/4 cup drained sliced pickled jalapeno peppers, chopped
1/2 cup good mayonnaise
1 tbsp fresh lime juice
2 tsp best quality curry powder
1/4 cup diced celery heart
1/4 cup diced red onion
1/2 cup dark raisins
1/2 cup coarsely chopped Granny Smith apple, unpeeled
1/4 cup fresh basil leaves, chopped
salt and freshly ground black pepper

Gently combine the tuna, jalapenos, mayonnaise, lime juice, curry powder, celery heart, red onion, raisins, apple, basil and salt and pepper to taste, in a medium bowl.
Serve with bread or pita pockets.

Accompaniments · Do-ahead · Fish · Gluten Free · Sauces

Tangy and fresh lime and caper vinaigrette to have with fish or chicken.

Belinda

This is a wonderful and versatile vinaigrette to serve with fish or chicken.
It’s divine paired with my “Light and zesty lemon dill rice” recipe. (in the RICE folder)
Thank you Delia Smith!

Juice and zest of 1 good sized juicy lime
1 heaped tbsp capers, drained
1 tbsp white wine vinegar
1 clove garlic, finely chopped
1 heaped tsp good grain mustard
1 tbsp chopped fresh cilantro (coriander)
2 tbsp extra virgin olive oil
salt and freshly ground black pepper

To garnish

A few sprigs of fresh cilantro

Prepare the dressing by simply whisking all the ingredients together in a small mixing bowl.

Warm it through a little in a saucepan (to take off the chill) and tip over a nice piece of sauteed or poached fish, chicken or halloumi cheese
Top with the garnish of cilantro sprigs.
Serve with my lemon dill rice and you have a really light, stunning meal.

Accompaniments · Gluten Free · Vegan · Whole30 compliant

Great caramelized onions in your slow cooker

Belinda

Now you can do a heap of caramelized onions and not have to watch them incase they burn. Do far more than you need, and freeze them in small containers for up to 3 months. Perfect!

Makes several cups

5 large yellow onions
3 tbsp extra virgin olive oil or melted butter, or a mixture of the two
1/2 tsp salt
Optional: 1/2 to 1 tsp chopped fresh thyme

You will need a 4 to 6 qt slow cooker

Thinly slice all the onions;  Peel and thinly slice all of the onions into half moons. Transfer all the onions to the slow cooker. The slow cooker should be 1/2 to 3/4 full.

Toss the onions with the olive oil;  Drizzle the olive oil/melted butter, the salt and the fresh thyme, if using, over the top of the onions. Toss evenly to coat all the onions with a thin glaze of oil

Cook for 10 hours on LOW; Cover the slow cooker and cook for 10 hours on LOW. If you’re around while the onions are cooking, stir them occasionally – this will help them cook more evenly, but isn’t strictly necessary.
After 10 hours, the onions will be golden-brown and soft and they will have released a lot of liquid. If you like them as they are now, stop cooking and pack them up.

Optional, and worth it – cook for an additional 3 to 5 hours with the lid ajar; If you’d like jammier, more concentrated onions with a deep color, continue cooking for another 3 to 5 hours on LOW. Leave the lid ajar so the liquid can evaporate.
Check every hour and stop the cooking whenever the onions reach your desired doneness and taste good to you

 

Accompaniments · Holiday Food · Meat · Nuts

Cornbread, bacon, pecan and leek stuffing

Belinda

Another great stuffing to add to the repertoire

2 cups pecans
2 cornbread (rounds, squarers or loaves, 8 inches each) coarsely broken into 2 inch pieces (16 cups)
3 tbsp butter, cut into small pieces, plus more for the dish
8 slices smoked bacon, chopped into 1/2 inch pieces
4 celery stalks, chopped nto 1/2 inch pieces
4 leeks (white and pale-green parts only), chopped into 1/2 inch pieces, rinsed well.
1 tbsp plus 1 tsp chopped fresh thyme
Coarse salt and freshly ground black pepper
2 1/2 cups turkey or chicken stock (preferably homemade)
4 large eggs, lightly beaten

Preheat the oven to 350 F
Spread the pecans on a rimmed baking sheet. Toast in the oven for 7 minutes. let cool slightly; coarsely chop. Mix together pecans and cornbread in a large bowl.

Butter a 9 x 13 inch baking dish. Cook the bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes.
Reduce the heat to medium; add the celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes.
Stir in thyme and 1 1/4 tsp salt; season with pepper.
Transfer to a large bowl.

Return the skillet to medium-high heat, and add the stock; bring to a simmer, scraping up the brown bits and stirring constantly with a wooden spoon.
Add to the bowl with the bacon-vegetable mixture.
Stir in the eggs.
Gently mix in the cornbread mixture. (Do not overmix)
Transfer to a baking dish, dot the top with butter.
bake until golden brown, about 35 to 45 minutes

Accompaniments · Do-ahead · Pasta · Vegan

Maple syrup roasted tomatoes

Belinda

These are spectacular in any pasta dish or salad and are like candy to eat in on their own.

Serves 4 – 6 but can easily be increased

16 cherry or small tomatoes, halved
2 tbsp maple syrup
2 tbsp olive oil
3 sprigs fresh thyme, stemmed
2 cloves garlic, thinly sliced
Kosher salt and ground black pepper, to taste

Preheat your oven to 250 F
Arrange the tomato halves cut side up on an aluminum foil-lined baking sheet.
Whisk together the syrup, oil, thyme and salt and pepper in a bowl and then drizzle over the tomatoes.
Bake until the tomatoes are half dried and concentrated, about 3 to 4  hours, depending on how concentrated you like them.

Accompaniments · Do-ahead · Gluten Free · Holiday Food · Vegan

Ginger, curry, candied almonds

Belinda

Delicious and festive!

Yields 4 cups

1lb raw unpeeled almonds
4 tbsp butter
1/4 cup brown sugar
1 tbsp curry powder
1/2” piece ginger, peeled and grated
1/4 cayenne
Kosher salt to taste

Heat oven to 350 F
Spread the almonds on a parchment paper-lined baking sheet; cook until heated through, about 5 minutes; set aside.
Heat the butter, brown sugar, curry powder, ginger and cayenne pepper in a 2 qt saucepan over medium heat; cook, stirring until the sugar has dissolved, about 5 minutes.
Pour the glaze over the nuts, stirring to coat evenly, return to the oven and cook until slightly dry, about 15 minutes more.
Sprinkle with salt and let cool before serving

Accompaniments · Do-ahead · Holiday Food · Sauces · Vegan

Cranberry and apricot sauce

Belinda

Something a little different that goes so well with turkey, pork or ham

Makes 2 1/4 cups

2 tbsp vegetable oil
1 large shallot, finely chopped
1 garlic clove, minced
1/2 tsp ground cinnamon
1/4 tsp ground cloves
Pinch of freshly grated nutmeg
1 lb fresh or frozen cranberries
3/4 cup dried apricots, finely chopped
3/4 cup dark brown sugar
1/4 cup apple cider vinegar
2 tsp fresh lemon juice
Kosher salt and freshly ground black pepper

In a medium saucepan, heat the oil.
Add the shallot and garlic and cook over moderately high heat, stirring, 2 minutes.
Add the cranberries, apricots, sugar, vinegar and 1/4 cup of water and cook, stirring, until the cranberries start to burst; 5 minutes.
Mash some of the cranberries and cook, stirring, until the chutney thickens, about 5 minutes.
Stir in the lemon juice: season with salt and pepper.
Let cool before serving

 

Accompaniments · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Romesco dip

Belinda

 

This is great with my spicy chargrilled prawn recipe, raw crudites, cold chicken or salmon.

1 15 oz jar roasted red bell peppers
6 oz blanched almonds
4 to 5 tbsp extra virgin olive oil
1 tbsp red wine vinegar
3/4 tsp smoked paprika
3 large garlic cloves
1/2 cup roughly chopped Italian parsley
Kosher salt and ground black pepper

Makes about 3 cups

Combine all the ingredients in a food processor or blender and process until smooth.
Season to taste with the salt and black pepper, adding more of any of the spices to get exactly the pungency you want.

Serve!!