Category: Asian flavors

Asian flavors · Gluten Free · Grains · Vegan · Vegetable-related

Orange and currant pilaf

Belinda

This dish is so fresh and clean tasting, it’s wonderful with broiled, baked fish or shellfish.
You can substitute the currants with golden raisins or black raisins ff you can’t find currants. It will look different but taste pretty similar.

Serves 4

1 tbsp butter or olive oil
1/3 cup finely chopped onion
1 cup basmati white rice
2 tbsp dried currants (or raisins/golden raisins if you don’t have currants)
1 tbsp finely shredded orange zest
1 tbsp grated fresh ginger
1 3/4 cups water or chicken broth. (I prefer chicken broth)
1/2 tsp salt or to taste (you may not need it if you’re using broth)
Fresh chopped parsley, for garnish
Toasted slivered almonds, for garnish

Melt the butter in a large wide saucepan over medium heat. When the foam subsides, add the onion and saute over low heat, stirring until golden brown, about 5 minutes.
Add the rice, currants, orange zest and ginger and saute over medium heat, stirring for 2 minutes.

Stir in the water/broth and salt (only if you’re using water) and heat to boiling, stirring.
Cover and cook over medium low heat for 15 minutes or until the water/broth is absorbed.
Let stand, uncovered off the heat for 5 minutes before serving

Garnish with a little fresh chopped parsley and toasted slivered almonds for some more color

Asian flavors · Grains · Nuts · Poultry

Stir-fried glazed chicken, rice and cashews

Belinda

This is a complete meal with buckets of flavor and texture. My favorite food is Asian as I find it so light but with the most exquisite flavors. In this picture you will see snow peas (mange tout) used instead of red bell peppers. I love red pepper, but not everyone does, so this is a very good substitute.

Serves 4

1 tsp soy sauce
1 1/4 tsp toasted sesame oil
2 1/2 tsp minced fresh ginger
1/2 tsp sugar
12 oz boneless, skinless chicken breast or thigh, cut crosswise into thin slices
2 extra-large eggs
pinch of salt and freshly ground black pepper
2 tbsp plus 1 tsp peanut oil
1/2 cup coarsely chopped unsalted cashew nuts
1 clove garlic, minced
1/2 cup slivered red bell pepper, or snow peas
3 scallions, trimmed and cut diagonally into thin slices
2 to 3 cups cooked short grain brown rice or long grain white or brown rice
Cilantro leaves for garnish

Brown sauce
1 tbsp oyster sauce
1 tbsp water or chicken broth (I use chicken broth)
1 tbsp soy sauce
1 tsp toasted sesame oil

Combine the soy sauce, 1 tsp of sesame oil, 1/2 tsp minced ginger, and sugar in a small bowl.
Add the chicken and let stand at room temperature for 30 minutes or refrigerate, covered for 1 hour or more

Whisk the eggs, remaining 1/4 tsp of sesame oil, salt and pepper until frothy. Heat 1 tsp of the peanut oil in a skillet or wok until hot. Add the eggs, tilt the pan so that a thin pancake forms and cook until set. Transfer to a plate, cut up into thin strips and set aside.

To make the brown sauce; Combine the oyster sauce, water or stock, soy sauce and sesame oil in a small bowl. Mix well and set aside until ready for use.

Just  before serving, heat 1 tbsp of the remaining peanut oil in a wok or heavy large, preferably nonstick  skillet until very hot.
Add the cashews and stir fry for about 30 seconds. Remove with a slotted spoon to a side dish. Add the remaining tbsp of oil and reheat. Add the remaining 2 tsp of minced ginger and the garlic, and stir fry for 20 seconds. Add the marinated chicken and stir fry until lightly browned, about 2 minutes.
Add the red pepper or snow peas and scallions, and stir fry for 1 minute more.

Add the rice and egg strips and pour the brown sauce over the top.
Stir fry until all the ingredients are well blended and the rice is very hot, about 3 – 4 minutes.
Serve at once sprinkled with the cashews and some chopped cilantro.

Asian flavors · Do-ahead · Gluten Free · Grains · Nuts · Salad · Vegetable-related

Bok Choy Brown Rice Salad with Orange Sesame Dressing

Belinda

So tasty, tangy and nutty, you won’t want to stop eating this salad!!

For the salad

4 cups cooked brown rice
1 1/2 cups coarsely shredded carrot
3 baby or 2 normal bok choy, rinsed, trimmed and thinly sliced
1/2 cup frozen peas, thawed
1/4 cup minced fresh cilantro
1/2 cup thinly sliced trimmed scallions
1/2 cup chopped dry roasted peanuts
1 tbsp toasted sesame seeds

For the dressing

3 cloves garlic, minced or pressed
1 tbsp freshly squeezed orange juice
1 tsp orange zest
2 tbsp rice vinegar
1 1/2 tbsp soy sauce
1 1/2 tbsp toasted sesame oil
1 tbsp honey
salt and pepper, to taste
1/4 cup canola oil

To make the salad, combine the brown rice, shredded bok choy, peas, cilantro, peanuts, scallions and sesame seeds in a large bowl. Toss gently to combine.

To make the dressing, combine all the ingredients in a bowl. Whisk vigorously until well combined.
Taste and adjust the seasonings, accordingly. Add the dressing to the bowl with the salad, a bit at a time, tossing gently to coat.
Taste and add more dressing as necessary. Store in an airtight container in the refrigerator.

 

Asian flavors · Gluten Free · Whole30 compliant

Ginger green beans

Belinda

I’ve recently been coming across recipes I used to make years ago and had forgotten about.
Due to eating too much on our recent two week vacation in the wine country, we both feel we need to clean up our act and lose some weight.
This is a lovely recipe, as it’s packed full of interesting gingery flavor but incredibly low in calories.

Serves 6

1 tbsp olive oil
1 tbsp plus 1&1/2 tsp finely minced fresh ginger
1 tbsp finely minced garlic
1&1/2 lbs green beans, trimmed
1&1/2 cups chicken broth
freshly ground black pepper and salt

In a large skillet, heat the olive oil over medium heat. Add the ginger and garlic and cook for about 1 minute, until lightly browned.

Add the beans and cook for 2 to 3 minutes, stirring constantly.
Add the chicken broth and continue cooking, tossing,for about 5 minutes until the liquid evaporates and the beans are tender. (If they are still too crispy, you can cover the pan for a short time, then remove the lid to reduce the sauce)
Season with pepper and salt and serve immediately

 

Asian flavors · Do-ahead · Fish

Thai salmon filo parcels

Belinda

These are super low fat, highly tasty and healthy.Wonderful to make ahead of time and perfect for entertaining. They are a Delia Smith fail-safe recipe that I often serve (UK chef and recipe book author)
Those lovely lime and cilantro flavors fill your mouth with freshness and the smoothness of the salmon and the crunchiness of the filo pastry says it all!

Serves 2, but can easily be doubled

2 middle-cut fillets of salmon, skin removed (about 5 oz each and an even thickness)
4 sheets filo pastry (approx 7″ x 12″)
1 tsp grated fresh ginger
Grated zest and juice of 1 lime
1 garlic clove, crushed
1 tbsp fresh cilantro, chopped
2 scallions, finely sliced
2 oz butter, melted
salt and ground black pepper

To serve;
a few sprigs of fresh cilantro
1 lime, cut into quarters

Preheat the oven to 375 F

First of all, in a small bowl, mix together the ginger, lime zest, garlic, cilantro and scallion, then stir in the lime juice.
Now melt the butter in a small saucepan, then lay 1 sheet of filo pastry out on a flat surface, brush it all over with some of the melted butter, spread another sheet of filo on top and brush this lightly with melted butter as well.

Now position one of the salmon fillets near to one end of the filo, season it well and sprinkle half the lime and herb mixture on top.
Next, fold the short end of the pastry over the salmon, then fold the long sides inwards, roll the salmon over twice more and trim any surplus pastry (it’s important not to end up with great wedges of pastry at each end)

Wrap the other piece of salmon in exactly the same way and brush the parcels all
over with melted butter and place on a greased baking sheet.
At this point you can cover and refrigerate them for up to an hour, making sure you bring them to room temp before putting them in the oven uncovered for 20 to 25 minutes or until the pastry is brown and crispy.

Serve garnished with sprigs of cilantro and wedges of the lime to squeeze over.

 

Asian flavors · Do-ahead · Pasta · Vegetarian pasta

Nigella’s addictive cold soba noodles with sesame seeds

Belinda

Serves 4 as part of a meal, but you won’t be able to stop eating them, I promise!
This is the sort of food I could dive into and you would never see me again. Very dangerous!

1/3 cup sesame seeds
kosher salt
8 oz soba noodles
2 tsp seasoned rice vinegar
5 tsp soy sauce (I use the low sodium one)
2 tsp honey (Buckwheat honey gives a little more flavor, but any interesting honey would be great)
2 tsp toasted sesame oil
6 scallions

Toast the sesame seeds in a dry pan over a high heat until they look golden brown and give off a nice aroma, then tip into a bowl.

Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to the package instructions) until they are tender but not mushy.
Have a bowl of iced water waiting to plunge them into after draining or better still, and less fussy, pour them into a colander and run the cold tap over them for a moment or two!

In the bowl you are using to serve your guests, mix the vinegar, soy sauce, honey and sesame oil. Finely slice the scallions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.

Leave the sesame seed noodles for about half an hour to let the flavors develop. (go and pour yourself a nice glass of wine)



Asian flavors · Do-ahead · Gluten Free · Grains · Salad · Vegetable-related

Crunchy Thai quinoa salad

Belinda1 Comment

I just love quinoa and it is so readily available in most supermarkets these days.
This recipe takes a regular quinoa salad up a notch and is really different and refreshing.

Serves 6 to 8

1 cup quinoa, prepared according to the package instructions. (I like to cook it in either vegetable or chicken broth)
1 red bell pepper, diced small
1 cup red cabbage, shredded
2 carrots, shredded
1 cup green onions, diced
1 cup shelled edamame
1/2 – 3/4 cup fresh cilantro, chopped
1/2 to 3/4 cup dry roasted peanuts, coarsely chopped

Dressing
1/4 cup peanut butter
1/3 cup reduced sodium soy sauce
1 tbsp sesame oil (or toasted sesame oil)
1 tbsp rice vinegar
1 tsp grated fresh ginger
1 tbsp honey
2 cloves garlic, minced
juice from 1 lime
salt and pepper to taste

Place the cooked quinoa in a large bowl and set aside to cool

Meanwhile, in a small bowl, whisk together the peanut butter, sesame oil, lime juice, honey, vinegar, soy sauce, ginger, garlic and salt and pepper.

Once the quinoa has come to room temperature add all the vegetables and peanuts.
Pour the dressing over the top and toss to combine. Serve cold or at at room temperature.

Prep time 20 mins

 
 

Accompaniments · Asian flavors · Do-ahead · Fish · Gluten Free

Lime ginger mayonnaise (to serve with cold poached salmon or other seafood)

Belinda

This mayonnaise  is utterly easy and a superb flavor. Well worth doing and very unusual.

Makes 1 cup

1/2 cup light, good quality mayonnaise
1/2 cup 2% plain yoghurt
grated rind of 1 fresh lime
2 tsp fresh lime juice
2 tsp freshly grated gingerroot
1 clove garlic

In a small bowl stir together the mayonnaise, yoghurt, lime rind and juice, ginger and garlic.
Cover and refrigerate for 1 hour or for up to 24 hours.

Delicious!!!

Asian flavors · Gluten Free · Poultry

Turkish-style roasted chicken thighs with orange and sesame seed gremolata

Belinda

While trolling the internet for new and interesting recipes I found the beginnings of this recipe and then adapted it. The flavors are really stunning and the chicken becomes sticky and browned with the deep chutney and five-spice flavors permeating it. The orange gremolata sprinkled over the top when you serve it really adds a zing. This is lovely served with simple boiled brown rice in chicken broth

Screen Shot 2015-04-04 at 7.06.09 PM

 

Preheat oven to 400 degrees F

Serves  4 – 6 but can easily be augmented

1/2 heaped cup of your favorite chutney (make sure it’s a good strong flavored one)
2 tbsp honey
2 tbsp fresh lime juice
1 heaped tbsp spicy brown mustard or coarse grain mustard
1 heaped tbsp grated fresh ginger
1/2 tsp five spice powder
8  large boneless, skinless chicken thighs

Gremolata
2 tbsp Italian parsley, freshly snipped
1 1/2 tbsp sesame seeds, toasted
4 tsp orange rind, finely shredded

In a medium sized bowl combine the first 6 ingredients, mixing well.
Put the chicken thighs in a baking dish, pour over the mixture and coat well.
Put in the oven on a high shelf preferably, for about 45 minutes, taking out and giving a stir about 1/2 way through the cooking.
The chicken thighs should be showing signs of toasty brown bits on them and be lovely with the bubbly sauce.

Mix together in a small bowl, the orange rind, sesame seeds and parsley and sprinkle over the dish as you serve it.
Enjoy!

Asian flavors · Dessert · Gluten Free

Grilled pineapple with rum, lime-ginger syrup and ice cream

Belinda1 Comment
I made this yesterday from my new favorite recipe book, “In the hands of a Chef” by Jody Adams and Ken Rivard.
We were having the traditional BBQ on July 4th with the family and we’re all trying to eat less (Ha!) so I thought this would be light. It is  but not only is it light, it’s incredibly simple and the syrup will knock your socks off!
Serves 4
Syrup
 
1 cup water
2/3 cup sugar
grated zest and juice of 1 lime
grated zest of 1 orange
2 bay leaves
1/4 tsp freshly ground black pepper
2 tsp minced fresh ginger
1/2 vanilla bean, split lengthwise
2 star anise
1 ripe pineapple (make sure it’s ripe as they don’t ripen on the counter top and won’t be sweet enough).
2 tbsp grape seed oil or other mild tasting vegetable oil
1/4 cup dark rum
4 scoops vanilla, mango or coconut ice cream
2 tbsp fresh mint leaves, cut into very thin strips, for garnish
Combine all the syrup ingredients in a non reactive saucepan over medium heat. Bring to a boil, then lower the heat to a simmer and cook for about 20 minutes.
Remove from the heat.
Remove the vanilla bean and allow it to cool. When cool enough to handle, scrape the seeds into the syrup. Discard the pod or save for another use.
Prepare a medium fire in a grill or use a ridged grill pan over the element on your stove.
Chop off the pineapple flower (the sprout with the spiky leaves) and the top inch or so of the fruit. Cut a slice off the bottom of the pineapple so it will stand upright. Slice off the skin in long vertical strips. If there are any “eyes” remaining, cut them out with a paring knife or potato peeler. If you have a pineapple corer, use it to remove the core, then lay the fruit on it’s side and cut into eight 1/2 inch thick slices.
If you don’t have a corer, just turn the pineapple on it’s side and cut the 8 slices, then use a paring knife or cookie cutter to remove the woody core at the center of each slice. (If you are lucky and can buy a ready made pineapple, go ahead and cut your work load down, I did!
Brush the pineapple rings with the oil and grill on both sides until lightly charred, about 5 minutes per side.
Arrange 2 pineapple rings on each plate. Pour a tbsp of rum over each set of rings then drizzle with the spiced syrup. Add a scoop of ice cream to each plate and sprinkle with the thin strips of fresh mint and serve