Roast salmon with spiced coconut crumbs

March 1, 2016January 5, 2017 Belinda

As you probably know by now, anything with coconut makes me stop in my tracks, so when I saw this on the BBC GoodFood website, I had to try it. It’s easy and very tasty, what more do I need to say!

Serves 8
Made in 30 mins or less

2 oz butter, ghee or clarified butter
8 green cardamom pods, seeds removed and finely crushed
3 tbsp desiccated coconut
1 plump fresh red chili pepper, seeded and finely chopped
1 tbsp grated fresh ginger
2 garlic cloves, finely chopped
1 tsp ground coriander
1 pinch ground turmeric
8 slim boneless skinless salmon fillets
2 tbsp finely chopped fresh cilantro

UP TO A DAY AHEAD:.
Melt the butter in a medium pan, add the cardamon and coconut and stir non-stop for 2-3 minutes until the coconut starts to toast. Stir in the chili, ginger, garlic, ground coriander and turmeric. Cook for another minute then leave to cool.

Arrange the salmon in a single layer, spaced slightly apart, in 1 large or two smaller buttered ovenproof dishes. Season the salmon, scatter on the cilantro and spread the coconut mixture on top. Cover in cling film and chill (for up to one day) UNTIL ONE HOUR BEFORE COOKING.

TO SERVE:
Turn the oven to conventional 400F/200°C .
Roast the salmon for 13-15 minutes until cooked, but still moist. If this is for a buffet, bring to the table in the dish(es).

Accompaniments · Dairy-free · Do-ahead · Gluten Free · Salad · Vegan · Vegetable-related

Cumin, avocado and corn salsa

February 9, 2016September 7, 2022 Belinda

This is delicious served with rice crackers or tortilla chips as an appetizer and also gorgeous on a dinner plate with a piece of sauteed salmon sitting on it. I like to roast my cumin, then grind it myself, as the oils are released and the smokiness of the roasting really adds something to the flavor. You can also add a can of drained and rinsed black beans to the salsa for extra protein.

Makes about 3 cups and serves 6

3 ears corn, husks and silks removed. (I have been known to use the equivalent in drained, tinned corn, when pushed)
1 good sized Hass avocado
1 cup quartered cherry tomatoes
1/2 cup finely chopped red onion
Juice of 1 lime
2 tbsp finely chopped fresh chives
2 tbsp finely chopped fresh cilantro
2 tbsp finely chopped jalapeno chili pepper
1/2 to 3/4 tsp ground cumin
salt and pepper to taste

Cut the kernels off the corn cobs by using a sharp knife and transfer the kernels to a large bowl.
Cut the avocado in half lengthwise and remove the pit from the avocado and discard. Remove the flesh and cut the avocado into 1/2-inch pieces. Transfer to the bowl with the corn.
Add the cherry tomatoes, red onion, lime juice, chives, cilantro, jalapeno and cumin to the bowl, and toss together gently so as not to mash the avocado. Season with salt and pepper to taste.
Refrigerate the salsa for about 30 minutes and bring back to room temperature before serving.

Appetizer Vegetarian · Appetizers · Asian flavors · Dairy-free · Do-ahead · Gluten Free · Whole30 compliant

Spicy Asian sesame guacamole

February 9, 2016September 7, 2022 Belinda

I love anything to do with avocados and this recipe, served with those lovely sesame rice crackers, is the perfect appetizer. Beware though, you will look like all your front teeth have fillings in them due to the black sesame seeds, so have toothpicks handy!

Serves 4

3 good-sized ripe Hass avocados
1/3 cup chopped red onion (fairly finely chopped)
1/4 cup thinly sliced scallions, white and light green parts. Reserve some for decoration
1 tbsp fresh lime juice
2 tsp chili-garlic sauce
1 1/2 tsp soy sauce or Coconut Aminos
1 tsp grated fresh ginger
1 1/2 tsp black sesame seeds
1/2 tsp toasted sesame oil
Coarse salt and freshly ground black pepper to taste
Sesame rice crackers, or celery sticks for serving.

Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the flesh in a bowl.
Add the chopped red onion, scallions, lime juice, chili-garlic sauce, soy sauce, ginger, 1 tsp of the sesame seeds and the sesame oil.
Mash with a fork until half smooth and half chunky.
Taste and add salt and pepper if desired. Sprinkle with the remaining 1/2 tsp sesame seeds and some chopped scallions and serve immediately with the rice crackers

Asian flavors · Dairy-free · Grains · Poultry

Asian-influenced chicken and coconut “paella”

January 3, 2016February 7, 2016 Belinda

This is Tyler Florence’s Asian version of a Spanish paella which is gorgeous. The chicken thighs are lightly crusted with crushed coriander seeds then sauteed and tucked into basmati rice that has been simmered in sweet coconut milk and ginger. Need I say any more?

Serves 4 to 6

1/4 cup coriander seeds
8 chicken thighs
Kosher salt and freshly ground black pepper
Extra virgin olive oil
1 large onion, finely minced
1-inch piece of fresh ginger, peeled and chopped
1 bay leaf
2 cups basmati rice
Grated zest of 1 lemon
1 1/2 cups chicken broth
1 1/2 cups coconut milk

Pea Salad
1 cup frozen peas, thawed in a colander under cool water
A small handful of fresh mint leaves
1 bunch watercress
Juice of 1/2 lemon
3 tbsp extra virgin olive oil
Kosher salt and freshly ground pepper

Mint leaves for garnish
Lemon wedges for garnish

Preheat the oven to 400 F
Coarsely crack the coriander by either pulsing in a spice grinder, wrapping the seeds in a tea towel and crushing them with a rolling pin or grinding them in a pepper grinder on a coarse setting.
Season the chicken thighs well with salt and pepper and sprinkle all over with the cracked coriander.

Heat 3 tbsp olive oil over medium-high heat in a large, deep ovenproof skillet. Lay the chicken thighs in the pan, skin side down and give them a good sear for 4 to 5 mins to develop a nice crust.
Turn and cook for 4 to 5 mins on the other side to brown the meat. Take the chicken out of the pan.

Put another 2 tbsp of olive oil in the pan and turn the heat down to medium. Add the onion, ginger and bay leaf, and cook, stirring for 4 to 5 mins, until the onion is soft but not colored.
Now you’ve got all this great flavor going on in the bottom of the pan; chicken drippings, onion, ginger and bay leaf. Add the rice and season with salt and pepper. Stir for a minute or two until the grains are well coated with oil. Stir in the lemon zest. Now add the broth and coconut milk and bring that to a simmer.
Tuck in the chicken thighs, put the whole thing in the oven, and bake, uncovered, until the rice is tender and bound by a creamy sauce and the chicken is entirely cooked through,about 30 minutes.
Discard the bay leaf.

When the chicken is done, put the peas, mint and watercress into a bowl. Add the lemon juice, olive oil, salt and pepper and give it a good toss. Taste for seasoning. To serve take a big spoon and scoop out some chicken and rice and garnish each plate with the pea salad

Dairy-free · Gluten Free · Nuts · Vegetable sides · Vegetable-related

Bruce’s beautiful broccoli dish

September 17, 2015February 7, 2016 Belinda

You may not have known but I am married to not only a wonderful composer, but a wonderful cook. Because he’s such a brilliant orchestrator of his own music, that attention to detail works wonders with his food preparations too. He just knows how to combine flavors, textures, tweak, and make all his food look and taste stunning.
This recipe he makes up, so I have had to stand over him and catch the ingredients as he throws them into the bowl, then measure them and give them back to him to re-throw. It has taken several times to get it right and he continues to tweak the recipe but to me, there is no better dish using broccoli out there.

Serves 2, but can easily be augmented

4 Cipollini onions
1 large head of broccoli
1/2 cup whole cashews or slivered blanched almonds
3 cloves garlic or granulated garlic to taste
Dried chili pepper flakes
1/3 cup smoked sun-dried tomatoes (the smoked ones are preferable if you can find them)
1/2 cup good olive oil
salt and pepper

First, fill a large pot of salted water and bring to the boil. This is for the broccoli and onions.
Peel and quarter the onions. Chop the garlic if using real garlic. Cut the broccoli into florets and cut the stems into 1/4 inch slices.

Lightly toast the nuts, then put these into a large bowl. Add the chopped garlic or 4 to 5 shakes of granulated garlic, 4 big pinches of salt and 2 good pinches of dried chili pepper.
Julienne the sun dried tomatoes and add them to the bowl.

When the water is boiling, add the broccoli and onions and cook for 3 minutes only. (Please use a timer for this) Drain and add to the bowl with the nuts and sun dried tomatoes. Add 1/2 cup olive oil, toss together and season very well. It can take a good whack of salt but taste as you season to check.

Bruce’s beautiful broccoli dish

Serves 2, but can easily be augmented

First, fill a large pot of salted water and bring to the boil. This is for the broccoli and onions.

Peel and quarter the onions. Chop the garlic if using real garlic. Cut the broccoli into florets and cut the stems into 1/4 inch slices.
Lightly toast the nuts, then put these into a large bowl. Add the chopped garlic or 4 to 5 shakes of granulated garlic, 4 big pinches of salt and 2 good pinches of dried chili pepper.
Julienne the sun dried tomatoes and add them to the bowl.

Breakfast · Chocolate · Dairy-free · Dessert · Do-ahead · Gluten Free

Healthy chocolate, coconut overnight oats

August 30, 2015September 7, 2022 Belinda

This recipe comes from a food blog called ‘Back to her roots” and being a coconut fanatic, that is what first attracted me, then I read the ingredients and fell hook, line and sinker.
Make these in wide mouth mason jars, leave them in the fridge until you have one for breakfast or take one to work. If you want a snack size, make them in a smaller jar.

Makes one serving

½ cup rolled oats
1 cup Unsweetened Vanilla Almondmilk Coconutmilk Almond Breeze
2 tbsp unsweetened cocoa powder
⅛ tsp almond extract
1 tbsp chia seeds
2 tbsp unsweetened shredded coconut
2 tbsp maple syrup
Pinch of salt (important)
Shredded coconut, almonds, and dark chocolate chunks for garnish

Combine all ingredients in a bowl, stirring until well-mixed. The mixture will look liquidy.
Transfer to a serving bowl or jar, cover and refrigerate for at least four hours, or preferably, overnight.
Before serving, stir, and top with additional coconut, almonds, and dark chocolate.

Dairy-free · Gluten Free · Salad · Vegan · Whole30 compliant

Watermelon Tomato Salad with Cumin and Fennel

August 18, 2015January 5, 2017 Belinda

Another vegan, dairy-free beauty of a salad (from Food 52) for those hot summer days. If you like, you can add crumbles Greek feta cheese or even sliced Kalamata olives to have some variety, of course it would become vegetarian.

Serves 6

6 cups cubed (1/2-inch cubes) watermelon
2 heirloom or beefsteak tomatoes, cored and cut into 1/2-inch cubes
1 tsp sugar, optional
Salt
1/4 cup sliced mint
Juice of 1/2 lime
1 tsp cumin seeds
1/2 tsp fennel seeds
1 inch ginger, peeled and finely chopped
1/4 tsp turmeric
1/4 tsp chile powder
Juice of 1 lemon
Optional – Greek feta cheese, crumbled
Halved pitted Kalamata olives

Puree 2 cups of the watermelon in a blender and set aside. In a large bowl, combine the remaining watermelon and tomato and toss with the sugar, a large pinch of salt, the mint, and lime juice.

Set a large saute pan over medium heat and add enough oil to thinly coat the base of the pan. When the oil is hot, sprinkle in the cumin, fennel, and ginger, and toast for 30 seconds. Add the turmeric and chile powder, then 1/2 cup watermelon juice, and the lemon juice. Bring to a simmer. Add salt or sugar as desired, and cook for 1 minute.

Pour the sauce over the watermelon and tomatoes and gently fold together. Divide among 6 shallow bowls, and serve.

Asian flavors · Breakfast · Dairy-free · Dessert · Gluten Free · Grains · Vegan

Vegan Coconut Milk Rice Pudding with Citrus and Ginger

August 18, 2015February 8, 2016 Belinda

I could eat this whole thing in one go, being a coconut addict and it’s delicious for breakfast, lunch or dessert for dinner. The addition of the ginger and citrus really takes it to another dimension

Serves 4

1 can (13.6 fluid oz.) full fat coconut milk
1 cup water
3/4 cup orange juice
2 tsp vanilla extract
1/8 tsp sea salt
1 cup long grain basmati rice
2 to 4 tbsp maple syrup, to taste
1 tsp cinnamon
1 tsp ground ginger
1 tbsp orange zest

Mix the coconut milk, water, orange juice, vanilla extract, salt, and rice in a medium-sized pot. Bring the mixture to a boil and reduce to a low simmer. Cover the pot, but leave the lid very slightly ajar to let steam escape.

Simmer the rice for 30 minutes, or until most of the liquid has absorbed. Stir in maple syrup, ginger, cinnamon, and zest. Continue cooking till rice is creamy and soft. If necessary, add a little more water or maple syrup.

Serve warm or cool, dusted with extra cinnamon if desired!

Dairy-free · Gluten Free · Grains · Nuts · Salad · Vegetable-related

Orange-scented quinoa salad with pistachios and dates

August 17, 2015February 7, 2016 Belinda

Another beautiful healthy and tasty Summer salad. I can’t have enough of these and am always looking for more of these interesting recipes. We love eating them with a piece of marinated and barbequed fish or chicken.

Serves 4

6 oz (175 g) quinoa or red quinoa, rinsed
1 oz (30g) shelled pistachios
5 tbsp 70ml) fresh orange juice, plus finely grated zest 1 orange
4 tbsp (60ml) extra-virgin olive oil
2 tsp sherry vinegar
1 scant tsp Dijon mustard
6 green onions, very finely sliced
3 tbsp chopped fresh mint
3 tbsp chopped Italian parsley
1 large bunch watercress, tough stalks removed
10 ready-to-eat dates, chopped
Optional- goat cheese or Greek feta cheese to toss through or sprinkle over it

Bring 3 cups (500 mls) water (or 1/2 water and 1/2 broth of your choice) to the boil in a medium saucepan. Add the quinoa and reduce the heat to low, then cover and cook for 18-20 minutes until the water is absorbed. Remove from the heat, fluff with a fork and spread over a large plate to cool.

Meanwhile, in a dry frying pan, toast the pistachios until fragrant and starting to brown. Cool, then coarsely chop.

To make the dressing, whisk together the orange juice, olive oil, mustard and vinegar and season well.

To assemble the salad, put the quinoa in a serving bowl and toss with half the dressing. Fork through the orange zest, green onions, herbs, watercress, dates, chopped pistachios and enough of the remaining dressing to coat. Taste and add more salt, pepper and/or dressing if needed, then serve.