Category: Dairy-free

Baking · Dairy-free · Do-ahead · Holiday Food

Port Wine Fruit Cake

Belinda

200g mixed dried fruits (raisins, currants, chopped apricots)
100g candied fruit (cherries, citrus peel)
150ml port wine
200g unsalted butter, softened
200g brown sugar
4 large eggs
250g all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
100g chopped nuts (walnuts or almonds)
1/4 tsp salt
1 tsp vanilla extract
Optional: Glaze (apricot jam or honey for a shiny finish)

In a medium bowl, combine the mixed dried fruits and candied fruit. Pour the port wine over the fruits and let them soak for at least 2 hours, or preferably overnight, to absorb the flavors.

Preheat your oven to 160°C (325°F). Grease and line a round cake tin (approximately 9 inches) with parchment paper.

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This should take about 3-5 minutes.

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.

In a separate bowl, sift together the flour, baking powder, ground cinnamon, ground nutmeg, and salt.

Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.

Gently fold in the soaked fruits (along with any remaining port wine) and the chopped nuts until evenly distributed throughout the batter.

Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for about 1 hour, or until a skewer inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Glaze (optional): If desired, warm some apricot jam or honey in a small saucepan until it becomes liquid. Brush the glaze over the top of the cooled cake for a shiny finish.

Dairy-free · Fish

Baked Salmon With Harissa and Cherry Tomatoes

Belinda

Recipe by Noor Murad

This easy salmon tray bake packs a real punch thanks to the flavorful marinade it cooks in. The soy sauce is a bit of a non-Middle Eastern wild card, but contributes a welcome umami flavor and Tunisian harissa adds a nice subtle spice to this dish.

Serves 4

For the Marinade
1 tbsp cumin seeds
1 tbsp coriander seeds
⅓ cup finely chopped cilantro, plus more for serving
3 tbsp olive oil
3 tbsp lemon juice (from 1 large lemon)
4 tsp soy sauce
1 tbsp tomato paste
1 tbsp maple syrup
2 to 3 tsp harissa, preferably Tunisian (depending on heat preference)
4 garlic cloves, finely chopped
¾ teaspoon sweet paprika
Fine sea salt and black pepper
For the Salmon
4 (6-oz) center-cut skinless salmon fillets (about 1½ pounds total)
8 oz ripe cherry tomatoes, at room temperature
3 large shallots, thinly sliced
1 tsp olive oil
Fine sea salt and black pepper

Make the marinade: Using a mortar and pestle or a spice grinder, lightly crush the cumin and coriander seeds, then transfer to a wide shallow bowl or baking dish. Stir in the remaining marinade ingredients, along with ¾ teaspoon salt and a good grind of pepper.

Add the salmon fillets to the marinade, spooning it over to coat. Set aside to marinate at room temperature for 20 minutes, or refrigerated for up to 4 hours if getting ahead.

Heat the oven to 400 degrees. In a shallow 9-by-13-inch baking dish, toss the tomatoes and shallots with the olive oil and a small pinch of salt and a good grind of pepper. Arrange the salmon fillets evenly on top and pour the marinade directly over the fillets.

Bake until the salmon flakes easily when pressed gently with a fork and the tomatoes have softened, about 18 -20 minutes.
Sprinkle the extra cilantro on top and serve directly from the baking dish.

Dairy-free · Do-ahead · Meat

Lamb Stew With Rosemary and Olives

Belinda

Recipe from David Tanis

This warming lamb stew is good any time of year, but especially great in winter. Best of all, it can be prepared well in advance, even a day before serving, and reheats beautifully. You can ask a butcher to cut the lamb shoulder into cubes; there will be less waste, but avoid precut lamb stew meat, which is made from leg and often too lean.

Serves 4-6

2 tbsp extra-virgin olive oil, more if needed
1 large onion, diced
3lbs boneless lamb shoulder, cut into 1-inch cubes
Salt and pepper
1 tsp crushed fennel seeds
2 tbsp all-purpose flour
2 tbsp tomato paste
2 tsp chopped fresh rosemary, plus a sprig for the pot
2 large garlic cloves, minced
Large pinch of crushed red pepper
Pinch of cayenne powder
½ cup dry red or white wine
5 cups chicken broth, vegetable broth or water
6 medium carrots, peeled, in 3-inch chunks
¾ cup pitted green olives, such as Castelvetrano, halved lengthwise
½ cup roughly chopped parsley

Put olive oil in a Dutch oven or wide, deep skillet over medium-high heat. When the oil shimmers, add onion and cook, stirring, until softened and lightly browned, 5 to 8 minutes. Transfer the onions to a bowl and set aside.

Meanwhile, season lamb chunks generously with salt and pepper, then sprinkle with crushed fennel. Add more oil to the pot and lightly brown lamb over medium-high heat, working in batches, about 10 minutes total. Don’t crowd the pot or the meat will steam, not sear. Return all meat to the pot, sprinkle flour over and stir well to coat.

Add browned onion, tomato paste, all the rosemary, garlic, red pepper and cayenne, and stir to combine well. Add wine and broth and bring to a boil. Reduce heat to a brisk simmer, cover pot with lid ajar and cook for 30 minutes. Add carrots and olives, and cook for 30 minutes more, or until lamb is fork-tender. Turn off heat. Skim fat from surface, then let stew rest for an hour at room temperature or refrigerate overnight.

To serve, reheat stew. Taste broth and adjust seasoning. Stir in parsley, then spoon into wide shallow bowls or rimmed dinner plates.

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

Dairy-free · Do-ahead · Holiday Food · Meat

Apple cider braised pork

Belinda

4-5 lb pork shoulder roast or boston butt roast*
2 tbsp neutral oil
2 cups fresh apple cider* (not apple cider vinegar)
2 cups chicken stock or broth
2 tbsp dijon mustard
1 large onion, chopped small
1 head of garlic, top sliced off opposite of the root end
3 rosemary sprigs
4 thyme sprigs
1 red onion, cut into thick slices
2 firm and slightly tart apples*, peeled and cut into wedges
kosher salt
freshly cracked black pepper

Preheat an oven to 325 F.
Start by trimming the pork of excess fat, if there are large fat caps. Cut the pork into 4 large pieces, or leave it whole if it’s bone-in.
Pat the pork pieces dry with a paper towel and season liberally all over with kosher salt and pepper.

Heat the oil in a large dutch oven over medium-high heat. Once the oil is hot, arrange the pork in a single layer. Sear for 4-5 minutes per side until the pork is deeply browned. Repeat on all sides. Depending on the size of your dutch oven, you may need to do this in batches.

While the pork is searing, whisk together the cider, stock or broth, dijon and chopped onion together and set aside. Use kitchen twine to tie the rosemary and thyme together in a small bundle.
Once the pork is browned all over, pour in the braising liquid. Arrange the herbs and garlic head in the pot with the pork, cover and place in the oven.

Braise for 3 hours or so (start checking at 2 and a half hours for boneless), flipping the pork halfway through. Once the pork is just shy of fork tender, remove the pork from the oven and arrange the red onion slices and apples around the pork. Cover and return to the oven for another 30-45 minutes. The pork should be very tender at this point.

Remove the pork from the oven and let it rest in the braising liquid for 30 minutes before serving. Squeeze the garlic cloves out of the husk into the broth or onto the pork. Season braising liquid to taste with salt and pepper. Serve the juices spooned over the pork, apples, and onions.

Notes
*If you notice that your pork is especially fatty, consider trimming some excess fat before searing.
* the best apples are firm, slightly-tart apples like Honeycrisp, Pink Lady, Gala, etc. I do not recommend using granny smith, red or golden delicious apples as they tend to fall apart.
Please know that apple cider is NOT the same as apple cider vinegar–do not use vinegar in place of apple cider for this recipe. Apple cider is unfiltered, unpasteurized pressed apple juice that is typically available in the fall and winter months.

Asian flavors · Dairy-free · Do-ahead · Gluten Free · Meat · Rice

Ginger lime pork

Belinda

This recipe comes together in just 30 minutes and is bursting with savory, sweet, fresh flavors. Serve with brown or white rice.

1 tbsp olive oil
3 scallions, thinly sliced (white and green parts separated)
4 cloves garlic, minced
1 1/2 tbsp minced or grated fresh ginger
1 1/2 lbs ground pork
1/3 cup packed light brown sugar
3 tbsp fresh lime juice
1 tbsp sriracha, or more/less to taste
fine sea salt and freshly-ground black pepper
toppings: chopped peanuts, extra lime wedges, chopped fresh herbs (cilantro, mint, and/or Thai basil)

While the rice is cooking, heat the oil over high heat in a large sauté pan.
Add the white parts of the scallions, garlic, ginger and sauté for 1-2 minutes until fragrant. Add the pork and use a wooden spoon to stir and break it up as it cooks.

Add the sauce. Once the pork is no longer pink, add in the brown sugar, lime juice, sriracha and stir until evenly combined. Let the pork continue to cook, undisturbed, for 2 minutes or until it caramelizes on the bottom. Stir, then let the pork cook undisturbed for 1-2 more minutes or until it caramelizes on the bottom.

Taste and season with salt and pepper and/or extra sriracha as needed.
Serve warm over rice, garnished with your desired toppings. Enjoy!

Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Soup · Vegan

White Gazpacho

Belinda

2 cups cucumber juice
1 cup green grape juice
1/2 cup white verjus
2 Tbsp sherry vinegar
1/2 small clove garlic, crushed or microplaned
1 cup panko bread crumbs
1/2 cup olive oil (the nicest you can find; you will taste the difference)
Salt and cayenne pepper to taste

Method: Separately juice the cucumber and fresh green grapes in either a juicer or blend in the blender and pass through a mesh strainer. Blend all ingredients together except for the olive oil. Once the mixture looks smooth in the blender, slowly stream in the olive oil. Adjust the seasoning with salt and cayenne pepper.

Tip: Make sure you chill well before serving, as it is best if it’s ice cold.

Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Vegan · Vegetable sides

Adam Byatt’s ratatouille

Belinda

British Michelin chef, Adam Byatt wanted to create a ratatouille that wasn’t diced, stewed together and sloppy. This method allows all of the vegetables to cook at the same time and melt into each other. It’s a perfect accompaniment to Mediterranean fish, and showcases the best vegetables, though I often have it as a main on its own.

Prep time: 20 minutes
Cooking time: 45 minutes
Serves: 2

1 eggplant
1 green courgette
1 yellow courgette
5 large red tomatoes
1 red onion
1 red chilli, sliced
1 cup (250ml) really good passata
olive oil
1/4 cup (50g) capers
1 bay leaf
1 sprig thyme
1 sprig rosemary
1 tbsp dried oregano

Preheat the oven to 180C/350F/Gas mark 4. Slice the aubergine very thinly (2mm) across into rounds and reserve. Do the same with the courgettes and tomatoes, then finely slice the red onion and the red chilli.

Pour the passata into a round, oven-proof cooking vessel. Add the onion, chilli and capers, then stir.

Begin layering the aubergine, yellow courgette, tomato and green courgette in that order all the way around the pan. Keep the vegetables very tightly together in that order.

Once the ratatouille is built, season well with salt and pepper, and drizzle over olive oil generously.

Add the bay leaf, rosemary and thyme sprigs and sprinkle over the dried oregano. Place in the oven and cook for 45 minutes.

Remove and allow to rest for 10 minutes before serving.

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.

Dairy-free · Do-ahead · Gluten Free · Salad · Vegan

Broccoli Spoon Salad With Warm Vinaigrette

Belinda

This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.

Serves 4

6 Tbsp. grapeseed or other neutral oil
2 tsp. ras-el-hanout
1 garlic clove, finely grated
2 Tbsp. fresh lemon juice
2 Tbsp. white balsamic vinegar or white wine vinegar
1 Tbsp. honey or maple syrup
Kosher salt, freshly ground pepper
¼ cup raw pistachios
1 small shallot, finely chopped
1 medium jalapeño, finely chopped
6 cups finely chopped broccoli florets and peeled stems (from about 1 bunch)
1 cup finely chopped cilantro
⅓ cup finely chopped pitted dates

Heat oil, ras-el-hanout, and garlic in a small saucepan over medium-high until fragrant, about 2 minutes. Remove from heat and whisk in lemon juice, vinegar, and honey. Season vinaigrette with salt and pepper; set aside.

Toast pistachios in a small skillet over medium-low heat until golden brown, about 4 minutes. Transfer to a cutting board and let cool; finely chop.

Toss pistachios, shallot, jalapeño, broccoli, cilantro, and dates in a medium bowl. Drizzle reserved vinaigrette over and toss to coat. Taste and season with more salt and pepper if needed.

Do Ahead: Salad can be made 1 day ahead. Cover and chill.