Lemongrass prawns with Thai noodle salad

August 16, 2015February 8, 2016 Belinda

This is a very refreshing Asian-style salad, perfect for a hot day. We have a Kaffir lime tree (well worth having, if you cook a lot of Asian food) but if you can’t buy Kaffir lime leaves, then use some grated lime rind instead. This is also a great do-ahead recipe if you’re entertaining.

Serves 8

For Prawns and Noodles:

2 stalks lemongrass, white parts only (optional)
Juice of 1 lime
1 Tbsp grated ginger
1 tsp Asian sesame oil
2 Tbsp extra-virgin olive oil
2 garlic cloves, chopped
1 fresh Kaffir lime leaf, finely chopped (optional)
1 tsp salt
½ tsp black pepper
2 lb tiger prawns, peeled and deveined
1 (8-oz) package bean thread (cellophane) noodles

For Dressing:

2 Tbsp rice wine vinegar
Juice of 1 lime
1 tsp Asian sesame oil
2 Tbsp olive oil
1 Tbsp chopped ginger
2 tsp soy sauce
½ tsp red pepper flakes

For Garnish:

2 Tbsp chopped cilantro, plus sprigs
2 Tbsp chopped fresh mint
4 spring onions, chopped

Directions

For prawns and noodles: Peel outer layer of lemongrass. Cut into very fine crosswise slices and transfer to a large bowl.

In same bowl, combine lime juice, ginger, sesame oil, olive oil, garlic, lime leaf, salt, and pepper. Add prawns and toss to coat. Chill for 1 hour.

In a large sauté pan over medium-high, cook prawns for 2 minutes on each side or until done. Transfer to a plate.

Put noodles in a bowl; cover with boiling water. Let stand for 5 minutes. Drain and set aside.

Make dressing: In a large bowl, whisk all ingredients.

Add noodles and toss, then add prawns. Garnish with chopped cilantro, mint, spring onions, and cilantro sprigs.

Appetizers · Asian flavors · Dairy-free · Fish · Gluten Free · Whole30 compliant

Simple, stunning salmon tartare

August 16, 2015January 5, 2017 Belinda

On a hot day with a glass of champagne or Rose what could be more wonderful than this?

Serves 4

8 oz fresh boneless wild salmon, diced
1 jalapeno pepper, seeded and minced
1 tbsp grated fresh ginger
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh dill
1 tsp sesame oil
1 tbsp good quality mayonnaise (or Whole 30 compliant mayonnaise)

In a medium bowl, combine all the ingredients. Refrigerate until very cold before serving.

Dairy-free · Gluten Free · Nuts · Salad · Vegan

Carrot Salad with Tahini, Crispy Garbanzo Beans and Salted pistachios

August 16, 2015February 8, 2016 Belinda

I just love non-meat dishes these days especially with the temperature so warm. Although I’m not a vegetarian, I do fantasize about being one.
This is another beauty of a recipe and simple to make.

Garbanzo beans
1 3/4 cups cooked Garbanzo beans (chickpeas), or 1 15-ounce can, drained and patted dry on paper towels
1 tbsp olive oil
1/2 tsp coarse sea salt
1/4 tsp ground cumin
Salad
1 lb carrots, peeled and coarsely grated
1/4 cup coarsely chopped parsley
1/4 cup shelled, salted pistachios, coarsely chopped
Dressing
1 medium garlic clove, minced
1/4 cup lemon juice
3 tbsp well-stirred tahini
2 tbsp water, plus more if needed
2 tbsp olive oil
Salt and red pepper flakes to taste

Roast chickpeas: Heat oven to 425 degrees F. Toss the chickpeas with one tbsp olive oil, salt and cumin until they’re all coated.
Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 15 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly. Set aside until needed.

Make dressing: Whisk all ingredients together until smooth, adding more water if needed to thin the dressing slightly. Taste and adjust seasoning; don’t worry if it tastes a little sharp on the lemon, it will marry perfectly with the sweet grated carrots.

Assemble salad: Place the grated carrots in a large bowl and toss with the parsley. Mix in 2/3 of the dressing, adding more if desired. Add more salt and pepper if needed. Sprinkle with a large handful of chickpeas (you’ll have extra and if you’re like us, won’t regret it) and the pistachios and dig in.

Do ahead: Salad keeps well in the fridge for two days, however, I’d add the chickpeas and pistachios right before serving, so they don’t get soft

Dairy-free · Nuts · Vegan

Avocado toast with cilantro-lime-cashew cream

August 15, 2015February 8, 2016 Belinda

A wonderful light meal. Avocado on toast is one of my favorite things and this Cilantro-Lime-Cashew cream is perfect to drizzle over it.

Serves 4

4 pieces of bread
1 ripe avocado
1/4 cup Cilantro Lime Cashew Cream (see below for recipe)
freshly squeezed lime juice
sea salt & coarse ground pepper
crushed red pepper {optional}

Toast your bread.
Slice your avocado in half, lengthwise and remove the pit. Scoop out the avocado flesh and spread it or slice it onto the toast. Each piece of toast takes roughly 1/4 of the avocado. Squeeze some fresh lime juice on top of the avocado to prevent it from browning.
Drizzle the cilantro-lime-cashew cream generously over the avocado and top with a pinch of sea salt, pepper and crushed red pepper.

Cilantro Lime Cashew Cream

This creaminess literally takes 5 minutes to whiz up and you’re going to want to put it on everything. It makes about 1 cup, so make extra you’ll want it.

1 packed cup of fresh cilantro leaves
1/2 cup almond milk
1/2 cup raw cashews
1 teaspoon sea salt
1/4 teaspoon black pepper
1 lime, all the juice + zest

Blend everything together on high until smooth. Store it in an air-tight container, refrigerated, for up to a week.

Asian flavors · Dairy-free · Nuts · Poultry · Salad

Chinese chicken salad

August 15, 2015February 11, 2016 Belinda

Don’t be put off by the number of ingredients in the dressing. It is well worth it and you will mostly have them in the pantry if you like Asian-style cooking. This is one of my favorite salads.

Serves 6

For the Sesame-ginger dressing
3 tbsp Chinese mustard
1/2 cup sesame oil
1/4 cup olive oil
1/4 cup honey
1/2 cup light soy sauce
1 cup rice wine vinegar
1 medium piece of ginger, grated
1 garlic clove, chopped
1 tbsp hoisin sauce (available in most supermarkets)
1/2 tbsp sweet chilli paste
Salt and freshly ground black pepper, to taste

To make the dressing;

Put the mustard in a blender and then add the sesame oil, olive oil, honey, soy sauce, rice wine vinegar, ginger, garlic, hoisin sauce, sweet chilli sauce and salt and pepper (go lightly on the salt because of the soy sauce).
Give it a quick blend and check for seasoning.

For the chicken salad

1 medium Napa cabbage, washed and shredded
1 medium iceberg lettuce, washed and thinly sliced
1 medium romaine lettuce, washed and chopped
1 red bell pepper, julienned
1 green bell pepper, julienned
1 cup snow peas, sliced
4 green onions, chopped
3/4 to 1 cup dry roasted peanuts
1 cup carrots, peeled and shredded
1 cup bean sprouts
6 chicken breasts, (6 oz each) cooked and diced
Garnishes for the salad
crispy wontons (available in supermarkets)
1/4 cup fresh cilantro, chopped
2 tbsp white sesame seeds, toasted

To make the salad

In a large bowl, combine the cabbage, lettuces, peppers, snow peas, peanuts, green onions, carrots, beansprouts and diced chicken.
Toss together with the sesame-ginger dressing until well combined.
Divide the salad among 6 plates and garnish with the crispy wontons, cilantro and toasted sesame seeds.

Accompaniments · Dairy-free · Do-ahead · Egg based · Fish · Gluten Free · Sauces · Whole30 compliant

A beautiful caper vinaigrette to serve with fish

August 15, 2015September 7, 2022 Belinda

This is worth posting on it’s own as it is absolutely delicious on a salad or drizzled over a piece of hot salmon or halibut. It also keeps for a long time in the fridge

2 egg yolks
2 tsp lemon juice
1 tsp minced garlic
2 tsp Champagne or White balsamic vinegar
1/2 cup blended oil (1 part olive oil to 3 parts avocado oil mixed together)
2 tbsp capers, drained
1 tbsp wholegrain mustard
1 tsp chopped fresh tarragon
1 tsp chopped fresh thyme
2 tsp chopped fresh Italian parsley
salt and pepper

In a food processor or in a blender, combine the egg yolks, lemon juice, garlic and vinegar.
Slowly whisk in the oil. Remove from the blender into a bowl and fold in the capers, mustard and herbs.
Season with salt and pepper.
Drizzle over your seared piece of fish or a salad

Asian flavors · Dairy-free · Gluten Free · Nuts · Vegan · Vegetable sides · Vegetable-related

Mixed Beans with Peanuts, Ginger, and Lime

August 4, 2015February 8, 2016 Belinda

This is a great summer throw-together to make when there are lots of beans at the market. Mix colors and types for the full effect. Another Yotam Ottolenghi gem

Servings: 6

2 pounds mixed snap beans (such as green, wax, haricots verts, and/or Romano), trimmed
½ tsp kosher salt, plus more
5 tablespoons olive oil, divided
½ large shallot, finely chopped
1 1-inch piece ginger, peeled, finely grated
1 lemon grass stalk, tough outer layers removed, finely grated on a Microplane
2 garlic cloves, finely grated
½ tsp ground coriander
Freshly ground black pepper
⅓ cup salted, roasted peanuts
3 kaffir lime leaves, finely chopped
1 tsp finely grated lime zest
3 tbsp fresh lime juice
¼ tsp sugar
⅓ cup (packed) cilantro leaves with tender stems, plus more for serving

Working in batches by type, cook the beans in a large pot of boiling salted water until crisp-tender, 1–4 minutes. Transfer with a slotted spoon to a large bowl of ice water; let cool. Drain and pat dry.
Heat 1 tbsp oil in a small skillet over medium and cook shallot, stirring occasionally, until tender, about 3 minutes. Add the ginger, lemongrass, garlic, and coriander and cook, stirring, until very fragrant, about 1 minute. Transfer to a large bowl; season with salt and pepper.
Heat 1 tbsp oil in the same skillet over medium-high. Cook the peanuts, tossing often, until golden brown and fragrant, about 2 minutes. Transfer to paper towels; let cool, then coarsely chop. Set aside 1 tbsp peanuts for serving.
Whisk the kaffir lime leaves, lime zest, lime juice, sugar, ½ tsp. salt, and remaining 3 tbsp oil into the shallot mixture. Add the beans, remaining peanuts, and ⅓ cup cilantro and toss to coat; season with salt and pepper. Serve topped with more cilantro and reserved peanuts.

Dairy-free · Gluten Free · Vegan · Whole30 compliant

Pan-fried eggplant with balsamic, basil and capers

August 4, 2015January 5, 2017 Belinda

Sweet, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction. Beautiful combination.

Serves 4
1/2 cup balsamic vinegar
1 cup olive oil
2 small eggplant (about 8 oz. each), trimmed and sliced 1/3″thick crosswise.
Kosher salt and freshly ground black pepper, to taste>
2 tbsp. capers
4 basil leaves, thinly sliced

Simmer the vinegar over medium heat in a 1-qt saucepan until reduced to a thick syrup, about 15 minutes.
Heat half the oil in a 12″ skillet over medium-high heat. Working in batches and adding more oil as needed, fry eggplant, flipping once, until golden-brown, 5–7 minutes.
Transfer to paper towels to drain and season with salt and pepper. Arrange on a platter; drizzle with balsamic.
Garnish with capers and basil.

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

Patricia Wells’ Zucchini Carpaccio with Avocado and Pistachios

July 26, 2015January 5, 2017 Belinda3 Comments

When you just can’t look another zucchini in the face, put it on a pedestal. Raw zucchini can be spongy, bitter and strangely sticky, so pamper it like Patricia Wells does here, by shaving it into delicate ribbons, then bathing them in a lemony marinade.

A trusted mandoline makes a big difference here — and if you don’t have one, you’re better off opting for a vegetable peeler than a sharp knife. You want planks as thin as flower petals.

There will be leftover lemon salt. Swirl it into buttered pasta; dust it on blanched green beans; put a pinch on a dark chocolate cookie.

Serves 4 (as a meal) Lemon Zest Salt:

1 tbsp lemon zest, preferably organic
1 tbsp fine sea salt

Combine the lemon zest and salt in a spice grinder, and grind into a fine powder. Transfer to a small jar and close the lid. (Store, sealed in the jar, in the refrigerator for up to 1 week. After that the lemon flavor will begin to fade.)

Salad:

1 tablespoon freshly squeezed lemon juice
1/4 teaspoon Lemon Zest Salt
3 tablespoons best-quality pistachio oil (such as Leblanc) or extra-virgin olive oil
4 small, fresh zucchini (about 4 ounces each), rinsed and trimmed at both ends
1 large ripe avocado
1/2 cup salted pistachios
Leaves from 4 fresh lemon thyme or regular thyme sprigs, with flowers if possible
Fleur de sel

In a small jar with a lid, combine the lemon juice and 1/4 teaspoon Lemon Zest Salt. Cover with the lid and shake to blend. Add the oil and shake to blend.
With a mandoline, vegetable peeler, or very sharp chef’s knife slice the zucchini lengthwise as thin as possible. Arrange the slices on a platter and pour the dressing over them. Tilt the platter back and forth to coat the slices evenly. Cover with plastic wrap and let marinate at room temperature for 30 minutes, so the zucchini absorbs the dressing and does not dry out.
Halve, pit, and peel the avocado, and cut it lengthwise into very thin slices. Carefully arrange the slices of marinated zucchini on individual salad plates, alternating with the avocado slices, slightly overlapping them. Sprinkle with the pistachio nuts. Garnish with the thyme leaves and flowers and fleur de sel.
Serve and enjoy!

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

Banana coconut parcels

May 12, 2015 Belinda

This has got to be one of my favorite desserts and so easy. You can store the banana leaves in your freezer, so you will always have them around.
This recipe is c/o Saveur magazine.

12 fresh or frozen banana leaves
2 1⁄4 cups coconut cream
3⁄4 cup sugar
Kosher salt, to taste
1 1⁄2 cups short-grain sticky rice, soaked for 6 hours, drained, and rinsed
3 firm-ripe bananas, quartered lengthwise

Cut each banana leaf into a roughly 12″x 14″ rectangle, then cut the scraps into 12 thin ribbons for tying; set aside.
Combine the coconut cream, sugar, 1⁄4 cup water, and salt in a 12″ nonstick skillet over medium-high heat.
Cook, stirring, until it begins to bubble, about 2 minutes. Add the rice; cook, stirring often, until most of the liquid is absorbed, about 7 minutes.
Remove from heat; let the rice absorb liquid, about 20 minutes. Divide the rice into 12 equal portions.

Working with 1 banana leaf at a time, arrange a leaf with a short edge parallel to you, smooth side up.
Put a portion of rice in the center; top with a banana quarter; press gently.
Shape the rice into a rectangle.
Fold the leaf ends over the rice to make a packet. Tie with a ribbon. Repeat to make 12 packets in all.
Pour water into a wide-bottomed pot to a depth of 1″. Set a colander inside pot.
Working in 2 batches, steam the packets until firm, about 15 minutes.