Halibut in Creamy Coconut Sauce

July 20, 2021July 20, 2021 Belinda

This soul-warming dish is hearty without being heavy. Perfect for a cool autumn evening.
Recipe by Joe Piccirillo

Start to Finish: 20 minutes
Servings: 4

4 boneless, skinless halibut fillets (6 oz. each)
2 tbsp. olive oil
1 can (13.5 oz.) unsweetened coconut milk
2 scallions, finely chopped (about 1/4 cup)
1 tbsp. finely chopped fresh lemongrass
1 tsp. lime zest, plus 1 tbsp. juice
1 tsp. grated peeled fresh ginger
1 tsp. grated or crushed garlic
4 cups chopped, stemmed kale (from 1 bunch)
Sliced red chil1, for garnish

Season the fish.
In nonstick skillet, cook the fish in oil over medium-high heat until flaky, 4 to 5 minutes per side. Transfer to plate.
In the same skillet, add coconut milk, scallions, lemongrass, lime zest and juice, ginger, and garlic; season.
Bring to simmer. Cover; cook until fragrant, about 2 minutes.
Add the kale. Cover; cook for about 1 minute. Arrange the fish on top of sauce.
Cover; cook until kale is tender and fish is heated through, 1 to 2 minutes.
Garnish with the chili.

Dairy-free · Fish · Gluten Free

Roasted Cod with Zucchini, Fennel & Onion

July 20, 2021July 20, 2021 Belinda

Freshen up your dinner routine with this light and bright skillet supper
Recipe by Janet Taylor McCracken

Serves 4

1 bulb fennel, trimmed and thinly sliced, plus fronds reserved
1 onion, thinly sliced
1 medium zucchini, sliced
2 tbsp. olive oil
1/2 cup white wine
1 cup vegetable stock
1 tbsp. chopped fresh oregano
4 cod or halibut fillets (5 oz. each)
1 baguette, warmed

In large ovenproof skillet, toss sliced fennel, onion, and zucchini in oil; season.
Broil, stirring once, until browned in spots, about 10 minutes.
Stir in wine, stock, and oregano. Place fish on top; season. Broil until fish is just opaque in center, about 7 minutes. Top with fennel fronds; season.
Serve with baguette.

Appetizers · Asian flavors · Dairy-free · Do-ahead · Fruit · Gluten Free · Soup

Chilled Asian-scented pea soup with crab and radishes

July 19, 2021September 7, 2022 Belinda

Served in small portions, this chilled Asian-scented pea soup can feed a lot of people. If you’re going to do that, make more of the crab mixture.
Recipe from Diana Henry

Prep time: 20 minutes, plus chilling time | Cooking time: 15 minutes
SERVES 8 or more

1 tbsp groundnut oil
1 onion, finely chopped
1″ (2.5cm) piece of root ginger, peeled and grated
2 green chillies, halved, deseeded and chopped
2 garlic cloves, finely sliced
finely grated zest and juice of 2 limes
1.5lbs (650g) frozen or fresh peas
2.5 cups (600ml) vegetable or light chicken stock
2 x 5 fl oz (160ml) cans coconut cream
1oz (25g) fresh cilantro, very roughly chopped
5 tbsp fish sauce, or as needed
Superfine (caster) sugar, if needed

To serve:
5oz (150g) white crabmeat
juice of 1 lime
½ red and ½ green chili, deseeded and very finely chopped
2 tbsp coriander, chopped
8 radishes, of mixed colors, cut into matchsticks

Heat the oil in a heavy-based pan. Add the onion and a little salt and cook over a low heat until the onion is softening, but isn’t colored.
Add the ginger, chili and garlic and cook, stirring occasionally, for about 5 more minutes. Add the lime zest, peas, stock and coconut cream and bring to just under the boil.
Turn down the heat, simmer for 3 minutes, then pour the soup into a cold container and leave it to cool.
Once the soup has reached room temperature, purée with the cilantro in batches, using a blender ideally, as it gives a smoother result than a food processor.
Add the lime juice and fish sauce, then purée again.
Taste for seasoning and, if needed, add more fish sauce, lime juice or even a tiny pinch of sugar – you need to get a good balance of sweet and sour flavors. Chill the soup.

To serve, mix the crab with the lime juice, chili, cilantro and a little salt.
Sprinkle some radishes on the top of each serving, then spoon some crab mixture on top.
Serve.

Appetizer Vegetarian · Dairy-free · Fruit · Gluten Free · Vegan · Whole30 compliant

Cucumber and kiwifruit carpaccio with basil

July 19, 2021July 19, 2021 Belinda

This is incredibly light and refreshing and a brilliant starter on a hot summer’s day when entertaining.
Recipe from Alain Passard

This is a recipe that doesn’t really need amounts. You eyeball it and go with your gut.

Large cucumber, unpeeled and very thinly sliced, preferably using a mandolin.
Kiwifruit, not too ripe. Skin sliced off and then slice the fruit very thinly
Lemon olive oil
Fresh basil, younger, smaller leaves preferably
New onion hoops, either large scallions or another mildish onion sliced very thinly
fleur de sel

Overlap the cucumber and kiwifruit like fine petals, gloss with the lemon olive oil, add the finely sliced onion, sprinkle with a little fleur de sel and little basil leaves.

Voila! Stand back and look at the beauty on the plate

Appetizer Vegetarian · Dairy-free · Salad · Vegan

Kale and Quinoa Salad With Tofu and Miso

July 18, 2021July 18, 2021 Belinda

Recipe by Corinne Trang for the New York Times

A hearty base of kale, quinoa and crisp tofu give this easy salad enough bite to serve as a meal. Curly kale provides heft and holds up nicely to the sweet, sour and spicy dressing. Use your hands to massage the vinaigrette into the kale, and let it marinate for at least 10 minutes to tenderize the sturdy greens. Finish the dish with a drizzle of sriracha and honey, but use a light touch: The point is to balance the heat and sweetness levels without overwhelming the delicate miso vinaigrette. If you like, double the dressing and refrigerate it for future use; it makes a fantastic dip for grilled chicken or pork, or a glaze to brush on salmon before broiling.

½ cup quinoa, rinsed and drained
2 tbsp unseasoned rice vinegar
1.5 tbsp white miso
1 tbsp mirin
2 tsp toasted sesame oil
6 tbsp grapeseed oil
½ teaspoon sriracha, plus more for drizzling
1 (1-inch) piece fresh ginger, peeled and finely julienned or grated
1 small bunch curly kale, ribs removed, leaves chopped (about 4 packed cups)
1 (14-oz) package extra-firm tofu, drained and cut into 3/4-inch cubes
Honey or maple syrup, for serving

In a small saucepan, combine the quinoa with 3/4 cup water or stock. Bring to a boil over high heat, then cover and cook over medium-low until the water is absorbed, 10 to 12 minutes. Turn off the heat and let sit for 10 minutes. Fluff it with a fork.
Meanwhile, in a large bowl, whisk together the vinegar, miso, mirin, sesame oil, 2 tablespoons grapeseed oil and 1/2 teaspoon sriracha. Stir in the ginger.
Add the kale, massage it with the dressing and set aside to marinate. Spoon the cooked quinoa onto the kale and toss to coat.
In a nonstick skillet, heat the remaining 4 tablespoons grapeseed oil over medium. When the oil shimmers, cook the tofu, turning occasionally, until crisp on all sides, about 15 minutes. Transfer to a paper towel-lined plate to absorb any excess oil, then scatter it over the kale salad. Drizzle lightly with sriracha and honey and serve immediately.

Asian flavors · Dairy-free · Grains · Vegan · Vegetable sides

Stir-fried vegetables on Asian-style coconut and pumpkin polenta

July 18, 2021July 18, 2021 Belinda

Recipe by Olivia Andrews

Give an Asian twist to this classic Italian ingredient, and serve stir-fried greens on a bed of creamy coconut polenta.

Serves 4
14 fl oz (400ml) vegetable stock, plus 3-4 fl oz (100ml) extra
1lb (500g) pumpkin, peeled, chopped
14 fl oz (400ml) can coconut milk
5 oz (150g) instant polenta
2 tbsp vegetable oil
2 garlic clove, crushed
1.5 tsp finely chopped ginger
3.5 oz (100g) fresh wood ear mushrooms, sliced
3.5 oz (100g) canned baby corn, halved lengthways
3.5 oz (100g) gai lan (Chinese broccoli), cut into 1.5″ (4cm) pieces
1 long red chili, deseeded, finely chopped
Fresh cilantro and toasted cashews, to serve

Bring the stock and pumpkin to the boil in a pan, then simmer over medium heat for 12-15 minutes until tender. Cool slightly, then puree in a food processor. Return to pan with coconut milk and bring to the boil. Gradually add polenta, whisking constantly over medium-low heat for 6-8 minutes until the mixture thickens. Season to taste and keep warm

Heat the oil in a wok over medium heat and cook the garlic and ginger for 30 seconds. Add the mushroom, corn, gai lan and chili and toss for 2-3 minutes until almost cooked. Add the extra stock and cook for a further 1-2 minutes until the vegetables are cooked.
Divide the polenta among 4 shallow bowls, top with vegetables and scatter with cilantro and cashews. Serve immediately.

Dairy-free · Grains · Nuts · Salad · Vegan · Vegetable sides

Green couscous with broad beans, dill and pistachios

July 17, 2021July 17, 2021 Belinda1 Comment

Middle Eastern cuisine hits all the right notes with this healthy, tasty side.
Recipe by Jill Dupleix

1 cup (200g) couscous
1/2 onion, thinly sliced
2 tsp ground ginger
8oz (200g) podded fresh or frozen broad beans
1 green bell pepper, thinly sliced
1/2 avocado, chopped
1/4 cup chopped fresh dill
2 tbsp thinly sliced scallions
2 tbsp lemon juice, plus wedges to serve
1/4 cup (60ml) extra virgin olive oil
1 garlic clove, crushed
2 tbsp pistachio kernels, roughly chopped
1/2 bunch watercress, leaves picked

Toss the couscous, onion and ginger in a heatproof bowl. Stir in 200ml (about 7 fl oz) boiling water. Cover and stand for 5 minutes.
Meanwhile, cook the beans in boiling salted water for 3 minutes. Drain, refresh under cold water, then discard tough outer skins.
Fluff the couscous with a fork, then add the beans, bell pepper, avocado, dill and scallions.
Whisk together the juice, oil and garlic, then toss with the couscous.
Scatter with the pistachios and serve with watercress and lemon wedges.

Appetizer Vegetarian · Asian flavors · Dairy-free · Vegan

Chili-Oil Noodles With Cilantro

July 17, 2021July 17, 2021 Belinda

Recipe by Judy Kim from the New YorkTimes food section

In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it’s at room temperature before tossing it with the noodles and the cilantro at the last minute.
Substitutions are welcome: Swap in chili crisp in place of the chili oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chili oil brings a citrusy flavor that is hard to replicate, so don’t skip it.
It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle.
Fried shallots are here for texture, but omit them if you use chili crisp.

Serves 4

14 oz dried udon noodles
¼ cup chili oil with crunchy garlic
2 tbsp toasted sesame oil
2 tsp Sichuan chili oil, or to taste
2 tsp soy sauce
½ cup finely sliced garlic chives or scallions, plus more for garnish
2 tbsp store-bought fried shallots, crumbled by hand (optional)
½ cup finely chopped cilantro, plus a few sprigs for garnish

Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.

Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.

Toss the cooled noodles into the chili oil mixture.
Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

Asian flavors · Dairy-free · Dessert · Do-ahead · Fruit · Gluten Free · Vegan

Fruit salad with ginger-lemongrass syrup

May 27, 2021September 7, 2022 Belinda

This zesty syrup makes a great base for poached or fresh fruit

Serves 4-6

Ginger-lemongrass syrup
3/4 cup canned lychee juice or water
1 tsp minced fresh ginger
1 tbsp fresh lime juice
6 stalks lemongrass, cut into 1″ lengths and bruised with a large knife
1/4 cup (tightly packed) grated palm sugar or brown sugar

Fruit salad
1 20 oz (565g) can lychees
1 punnet (12 oz, or 1.5 cups) strawberries, hulled and halved, if large
4 just-ripe kiwifruit, peeled and sliced
Optional- 2 whole mango, cubed

Over medium heat, simmer the ingredients for “Ginger-lemongrass Syrup” in a covered pot for 10 minutes. Allow to come to room temperature and cool. Keep in the fridge.

Prior to serving, cut the fruit and pour the syrup over the fruit. Done!

Recipe Notes
The fruits you choose are up to you but the four in this recipe are my preferred.