Bacon and corn salsa dip

June 23, 2020September 7, 2022 Belinda

This is a lovely dip for a family BBQ.

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4 slices thick bacon, diced
3 cups corn kernels, frozen, canned or roasted
1/2 cup diced onion
1/4 cup diced red bell pepper
1 jalapeno, seeded and diced
4 oz cream cheese, cubed
2 tbsp whole milk, or more to taste
3 scallions, thinly sliced
1 tsp sugar
Salt and freshly ground pepper

Heat a large skillet over medium high heat.
Add the bacon and cook until brown and crispy, about 6-8 minutes, then transfer to paper towels to get rid of the excess fat. Drain the excess fat in the pan, reserving 1 tbsp of it.
Add the corn, onion, jalapeno and bell pepper to the skillet. Cook, stirring occasionally until tender, about 5-6 minutes.
Stir in the cream cheese and milk until well combined, 2-3 minutes.If the mixture is too thick, add a little more milk to thin it down.

Stir in the scallions and sugar, season with salt and pepper to taste.

Serve immediately sprinkled with the bacon.

Appetizers · Fish · Salad

Smoked trout and avocado salad toasts

March 26, 2020 Belinda

This is a great recipe for lunch using cans of Trader Joes smoked trout.

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Serves 4
1 large shallot
1 lemon, juiced
Salt and pepper, to taste
1/3 cup extra-virgin olive oil
2 heads Belgian endive
2 to 3 scallions, finely sliced
1/2 pound smoked trout, or use 2 x 3.9oz cans from Trader Joes. They are great to have in the pantry
1 firm, ripe avocado
1/4 cup finely minced parsley
Four 1-inch thick slices good bread

Preheat the broiler to high.
Finely mince the shallot and place in a small bowl. Cover with the lemon juice and a pinch of salt and freshly cracked pepper. (I like to add a pinch of sugar, too.) Set aside to macerate for 15 to 20 minutes.
Use a fork to whisk in the olive oil. Taste and adjust seasoning as necessary.

Meanwhile, quarter the heads of endive through the core, then finely slice crosswise. Place in a large bowl. Scatter the scallions over top. Break the smoked trout into large pieces over top.
Pour the dressing over top, and use your hands to gently toss everything together, keeping the trout in largish pieces. Taste and adjust seasoning as needed—now is the time to correct for seasoning because once the avocado is in, you don’t want to toss too much or it will all turn to mush.

Dice the avocado, and add to the bowl followed by the parsley. Toss with your hands again gently until combined. Set salad aside.

Arrange bread on cooling rack set on sheet pan. Drizzle lightly with olive oil. Broil 2 minutes or until lightly golden, keeping a close watch. Remove pan from oven, flip slices of bread over, drizzle with more oil, and return pan to the oven for another 2 minutes, or until bread is golden.

Transfer toasts to a platter. Mound trout and avocado salad over top. Serve immediately.

Appetizer Vegetarian · Appetizers · Holiday Food

Easy warm beet and goat cheese cups

December 20, 2019 Belinda

These great-tasting, no-cook canapés are quick to assemble at the last minute, suitable for veggies and they look gorgeous.
The perfect party food from Delicious Magazine

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Makes 24

4 cooked beets
1 garlic clove
2oz (50g) Greek yogurt
2 tbsp pomegranate molasses
1.5oz (40g) fresh breadcrumbs
1.5oz (40g) chopped toasted hazelnuts
5.5oz (150g) very soft, fresh rindless goat’s cheese
24 mini croustade cups
Fresh cilantro leaves, to garnish

In a food processor, whizz the beets with the garlic clove, Greek yogurt, pomegranate molasses, fresh breadcrumbs, hazelnuts and seasoning to form a coarse paste.
Put the goat’s cheese in a piping bag, then half-fill the croustade cups.
Top with spoonfuls of the beetroot paste, then garnish each with a fresh cilantro leaf.
Serve straightaway, or keep the beetroot paste in the fridge, covered, for up to 2 days, then assemble at the last minute.

Appetizers · Do-ahead · Fish · Holiday Food

Smoked salmon terrine

December 13, 2019September 12, 2024 Belinda2 Comments

A wonderful recipe from Delicious Magazine that everyone should have in their repertoire, this classic salmon terrine comes with a burst of quick pickled celery to cut through the creamy richness. A real showstopper for your festive table or dinner party.

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SERVES 10-12 AS A STARTER
HANDS-ON TIME 45 MIN, PLUS OVERNIGHT CHILLING

Sunflower oil for greasing
1.5lbs (600g) sliced smoked salmon
7oz (200g) tub crème fraîche
2 x 3oz (280g) tubs full fat cream cheese (we like Philadelphia)
Finely grated zest and juice 1 lemon
1.5 tbsp grated horseradish from a jar
2 fillets (about 200g) hot-smoked salmon
2 bunches chives, finely chopped
1 small bunch dill, finely chopped
2-3 scallions (spring onions), finely chopped
2 tbsp pink peppercorns, lightly bashed in a pestle and mortar

For the quick-pickled celery
1 fl oz (30ml) cider vinegar
1 oz (30g) caster sugar
4 large celery sticks, chopped
Caper berries and toasted baguette slices to serve (optional)

You’ll also need…

A 5 cup (1.25 liter) loaf tin or terrine, another loaf tin/terrine (or piece of card cut to fit the top) and weights (full food tins will do)

For the quick-pickled celery, mix the vinegar and sugar in a glass or ceramic bowl, add 2 large pinches of salt and the celery, toss well, then set aside for 1 hour.

Grease, then neatly line a 5 cup (1.25 liter) loaf tin with cling film leaving lots of overhang (you may need 2 pieces). Neatly cover the base of the tin with smoked salmon slices. This will be the top when it’s turned out. Line the sides of the tin with more slices of smoked salmon, overlapping slightly, so they overhang the sides – don’t leave gaps. Reserve the rest of the salmon slices for the bottom of the finished terrine.

Whizz the crème fraîche and cream cheese in a food processor with the lemon zest and juice, horseradish and one of the hot- smoked salmon fillets. Season well with pepper and a little salt.
Add the herbs, scallions (spring onions) and pink peppercorns to the creamy mixture, then flake in the remaining hot-smoked salmon fillet and mix with a wooden spoon.

Spread one third of the cream cheese mix into the tin, then sprinkle over half the pickled celery, drained of the liquid.
Spread another third of the mixture over the top, followed by the remaining celery. Top with the remaining mixture.

Lay the rest of the salmon slices on the top, then neatly fold over the overhanging salmon.
Cover with the overhanging cling film to enclose. Put the second loaf tin or card on top and weigh down with evenly spaced weights or tins. Transfer to the fridge overnight.
Take the terrine out of the fridge 10 minutes before serving, unwrap the cling film, then carefully invert onto a platter.
Serve with caper berries and toasted baguette slices.

Make ahead
Prepare the terrine up to 48 hours ahead. Keep in the loaf tin in the fridge until ready to use.

Appetizers · Baking · Holiday Food · Meat · Nuts

Stilton, date and walnut sausage rolls

December 13, 2019 Belinda

These cook-from-frozen sausage rolls make entertaining a breeze. Love the combination of salty sausage meat and stilton with sweet dates. Give them a go and watch them disappear in seconds.
Recipe c/o Delicious Magazine

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Makes 24
2oz (50g) walnut halves
18 oz (500g) puff pastry, chilled
Plain flour for dusting
1lb (350g-400g) pork sausage meat or 6 good quality free-range pork sausages, skins removed
(5oz)150g stilton cheese, rind removed and crumbled
3.5oz (100g) (about 5) pitted Medjool dates, coarsely chopped
2 tbsp freshly chopped flat leaf parsley
1 medium free-range egg, lightly beaten
Butter for greasing

Heat the oven to 400F/200°C/180°C fan/gas 6.
Spread the walnuts out on a baking tray and toast for 6 minutes. Remove and leave to cool, then coarsely chop.
Roll out the pastry on a lightly floured surface to a 16″ (40cm) x 11″ (26cm) rectangle, then cut in half lengthways to make two long strips.
Put the pork sausage meat, walnuts, stilton, dates and parsley in a mixing bowl, then mix together with your hands until well combined. Divide the mixture in half and shape each half on a sheet of cling film to make 2 long sausage shapes the same length as your pastry.
Lay one sausage down the centre of each piece of pastry, brush 1 edge of the pastry with a little beaten egg, fold over the pastry and press the edges together to seal. Mark along the edge with the tines of a fork. Cut each strip across to make 12 rolls (see Make Ahead) or chill, spaced slightly apart, on buttered baking sheets, loosely covered with cling film, until ready to bake.
Brush with a little more beaten egg and bake for 15-20 minutes until puffed and golden brown. Serve warm.

Make ahead
Layer the unbaked sausage rolls in lidded freezer-proof boxes, separated with pieces of non-stick baking paper, and freeze for up to 1 month. To cook from frozen, brush with lightly beaten egg and bake on lined baking trays for 25-30 minutes until golden and puffed.

Appetizers · Fish · Salad · Whole30 compliant

Salmon, watercress, avocado and pumpkin seed salad

November 2, 2019November 3, 2019 Belinda

This salad is what I call the “anti-inflammatory” salad, as it’s ingredients are all strong anti-inflammatory ones.
AND it tastes delicious! Thanks to Nigella Lawson for this recipe.

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Serves 2, generously
2 wild Alaskan salmon fillets (approx 8 oz total)
3 scallions, trimmed
1 tsp black peppercorns
2 1/2 tsp lime juice
2 tsp sea salt flakes or kosher salt

For the Salad:
3 tbsp pumpkin seeds
4 oz watercress
1 teaspoon organic raw apple cider vinegar
1 ripe avocado
1 tbsp extra-virgin olive oil
1 tsp sea salt flakes or kosher salt, or to taste
4 scallions, chopped
7oz canned black beans, drained and rinsed (optional)

Put the salmon fillets in a small frying pan (I use one with an 8-inch diameter) and cover with cold water from the tap. Add the scallions and peppercorns, squeeze in the lime juice and sprinkle in the salt, then bring to a boil, uncovered. When the pan is bubbling, turn the fillets over, then remove the pan from the heat and leave to stand for 7 minutes. Then take the fillets out of the liquid and leave to cool completely, which could take up to 1 hour. Once cool, the salmon will be cooked through, with its flesh desirably tender and coral inside.

While the salmon’s cooling, make a start on the salad. Toast the pumpkin seeds by tossing them in a dry, heavy-based frying pan on the stove. They will start jumping a little, and will darken and get a smokier taste. It doesn’t take long to toast them, so don’t leave the pan and keep giving it a quick swirl.
Then transfer to a cold plate.

When you’re ready to unite salmon with salad, put the watercress into a large shallow bowl (or split between 2 bowls), sprinkle with the vinegar, and toss. Now add the salmon, removing the skin and tearing the fish into bite-sized pieces or shreddy bits, as you wish.

Halve the avocado and remove the pit, then spoon the flesh out onto the salmon and watercress, or cut it into slices if you prefer. Sprinkle with the scallions and black beans, if using. Drizzle the oil over the salad, sprinkle with the salt and half of the toasted pumpkin seeds, and toss gently to mix. Scatter the remaining pumpkin seeds on top, and eat.

Make Ahead Note: The salmon can be cooked up to 3 days ahead. Cool for up to 1 hour, then cover and refrigerate until needed.

Appetizers · Holiday Food

Easy baked figs with parma ham, blue cheese and balsamic

October 15, 2019October 15, 2019 Belinda

A simple starter consisting of sweet figs wrapped in salty parma ham, topped with blue cheese and balsamic and then baked until gorgeously sticky.
Want more inspiration? These baked figs are served with goat’s cheese, honey and walnuts.

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Serves 2-3
6 figs
6 pieces of Parma ham
2 oz Roquefort cheese
3 tbsp balsamic vinegar glaze
Splash of dry white wine
Fresh basil
Crusty bread

Heat the oven to 400F/ 200°C/180°C fan/gas 6.
Cut the figs into quarters, slicing most of the way through but keeping the base intact.
Squeeze the base of each fig to open it up, then wrap each one in a piece of parma ham, leaving the top open.
Put in a baking dish, then dot with the roquefort cheese.
Drizzle with the balsamic vinegar glaze and a splash of dry white wine, then bake for 20-25 minutes until oozing.
Scatter with fresh basil and serve with crusty bread.

Appetizers

Grilled Apricots with Burrata, Prosciutto and Arugula

July 28, 2019 Belinda

Simple and so tasty and effective in the hot summer months

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1 1/4 lbs apricots, halved and pitted
1/4 cup extra-virgin olive oil, plus more for brushing
Sea salt and freshly ground pepper
1 1/2 tbsp fresh lemon juice
1 small head radicchio, cored and thinly sliced
5 oz baby arugula
1/2 lb burrata cheese, shredded
4 oz prosciutto (or shaved country ham)
1 tbsp good, thick aged balsamic vinegar

Light a grill or preheat a grill pan. Brush the apricots with oil and season with salt and pepper. Grill over high heat, cut sides down, just until lightly charred, 5 minutes. Let cool.

In a bowl, whisk the lemon juice with the 1/4 cup of oil and season with salt and pepper. Gently toss in the apricots, radicchio and arugula. Transfer to a platter and top with the burrata, prosciutto (or ham) and vinegar.
Serve.

Appetizer Vegetarian · Appetizers · Holiday Food

Baked black truffle stuffed brie

July 20, 2019July 20, 2019 Belinda

This recipe is unapologetically decadent and wonderful for date night.
Creamy brie, enhanced with the earthy delicious flavors of black truffle all baked to oozing delicious perfection!
Recipe c/o the Australian food blog, “Sprinkles and Sprouts”

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Serves 2

1 medium brie wheel – around 8oz
1/2 oz black truffle (or as much as you can afford!!)
1 tbsp olive oil
A pinch of salt and black pepper
Really good crusty bread to serve

Preheat the oven to 350°F.
Remove all the packaging from your brie, but if it came in a wooden box keep this for later.
Use a sharp knife to cut a circle in the top of your brie. You want to go through the rind and a little into the cheese.
Peel this back and use a teaspoon to scrape a small amount of cheese away (eat this – chefs perk!)
Finely grate the truffle over the cheese, drizzle over the olive oil and add a good pinch of salt and pepper.
Cover the truffle cheese back up with the circle of rind you removed earlier
Wrap the brie in parchment paper and then tightly in aluminum foil.
Place the brie on a baking sheet and bake for 15-20 minutes until completely molten.

To serve I like to remove the foil and carefully slide the cheese back into the wooden box.
Serve with plenty of bread and some apple slices.

** Some little radishes are amazing with this, but ideally you want the ‘french breakfast’ radishes as they have a milder flavor.
Notes
If you have more truffle then add as much as you like (and can afford!!!)

In France the cheese is often baked in the box, but there the boxes are stapled together. Don’t do it if your box is glued as they often are, as the heat of the oven will pop the box open!
Better to use tin foil and transfer to the box. Otherwise you might end up with a cheese flood!!

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