Blackberry and coconut tray bake

November 9, 2013September 9, 2022 Belinda

Tray bakes are very “Commonwealth.” I was brought up with them in New Zealand and they are also very popular in Great Britain. They are usually very easy to make and so delicious. My son, Oliver made this to take to work, it was spectacular and everyone wanted more.

8 oz self-raising flour
4 oz oats
5 oz soft brown sugar
1/4 tsp salt
7 oz cold butter, cut into pieces
4 oz sweetened shredded coconut
2 large eggs
14 oz fresh blackberries

Heat the oven to 350 F

Tip the flour, oats, salt and sugar into a large bowl. Rub the butter into the flour mixture using your fingertips until only pea sized pieces remain.

Stir through the coconut, then fill a tea cup with the mixture and set this aside.

Stir the eggs into the bowl of mixture, then spread over the bottom of a lined baking tin, (like a 9” by 13” shallow Swiss roll tin or a square tin)
Smooth the surface with the back of a spoon, then scatter over the blackberries so they cover the mixture.

Scatter over the reserved teacup mixture and bake for 1 hour – 1 hour 20 minutes until golden and cooked through (if you poke a skewer in, it should come out with moist crumbs but no wet mixture).

Leave to cook, then remove from the tin and cut into squares.
Serve with some extra berries, if you like.

Uncomplicated golden overnight chicken/turkey stock in your slow cooker

November 9, 2013September 9, 2022 Belinda

I want to shout this recipe out loud because it makes the world’s best stock while you’re sleeping, it’s SO effortless and with only 4 few ingredients. I can hear you say, “What about the carrots, celery, thyme….?” You really don’t need them! Try this recipe as is first, is all I am saying and you will realize it’s all you need.

In preparation for Thanksgiving or Christmas (and any other times you want the very best quality chicken or turkey stock), we woke up this morning to the beautifully pervading smell of turkey broth cooking in the slow cooker.
I’m getting ahead of the game by making the turkey stock for the gravy, and having made this recipe once, I swear there is no other stock recipe you will need.
It is so easy and with so few ingredients. Go to your local supermarket (I went to Wholefoods) and ask for 3lbs of their wings, that is all.
It’s a rich, golden, strongly flavored stock and usable in so many ways.
It would be the most divine broth just to have neat, especially if you’re under the weather and it will make the most wonderful gravy.
If you don’t have a slow cooker, go out and buy yourself one, (preferably 5 quart size or more) even if it’s just for this recipe. They are very inexpensive and well worth it.

Makes 3 quarts

4 lbs uncooked chicken or turkey wings
3 quarts water
1 large onion, chopped
1 garlic clove, crushed
1 tbsp salt, or more to taste

Place all the ingredients in your slow cooker.
Cook on LOW for 8 to 10 hours (I did mine overnight) or HIGH for 4 to 5 hours.
Strain out the chicken/turkey parts, onion and garlic.
I put a large colander lined with kitchen towel over a large bowl and emptied everything into that and waited for 20 minutes until every drop had been strained through the towel, then threw all solids away.
The stock is now ready for use, or you might like to refrigerate it overnight and skim off the small amount of fat the next morning, freezing it for when you roast those potatoes!
Once defatted, you can use or freeze the broth for later use.
It’s as simple as that!

Do-ahead · Fish

Easy roasted tomatoes and shrimp with feta, oregano and fennel

November 5, 2013September 9, 2022 Belinda

This makes about 4 servings depending on what you’re serving it with.

Lovely, easy and light.

5 – 6 medium sized fresh red tomatoes, cut into pieces
3 tbsp olive oil
3 tbsp minced garlic
1 heaped tbsp fried oregano (preferably dried Greek oregano)
1 tsp ground fennel seed
salt and freshly ground black pepper to taste
1 lb medium sized raw shrimp, peeled and deveined. (31 to 40 count)
2 tbsp freshly squeezed lemon juice
3/4 cup crumbed Greek feta cheese (or more)
2 – 3 tbsp fresh Italian parsley, for garnish

Thaw the shrimp overnight in the fridge, if frozen.
Preheat the oven to 350 F

Dice the tomatoes into pieces about an inch square and put them in the bottom of a heavy baking dish, large enough to fit the tomatoes in one layer.
Drizzle olive oil over the tomatoes, then sprinkle with the minced garlic, dried oregano, ground fennel seeds and freshly ground black pepper.
Put the tomatoes into the oven on the top rack to roast for 30 minutes.

While the tomatoes are cooking, crumble the feta cheese, squeeze the lemon juice, and clean the shrimp as needed. Take the tails off.
Chop the parsley if you’re using it.

When the tomatoes have cooked 30 minutes, arrange the shrimp over the tomatoes, sprinkle over the lemon juice and feta cheese and put the dish back into the oven on the top rack to cook the shrimp for 8 to 10 minutes
Watch them carefully so the shrimp don’t overcook. They’re done as soon as the shrimp turn pink and are barely firm.

Sprinkle the dish with the chopped parsley if using.

This is lovely served over rice or angel hair pasta or even just with some good quality focaccia or ciabatta bread to mop up all the gorgeous juices

Do-ahead · Pasta

Rather “glam” Mac and Cheese

November 5, 2013September 9, 2022 Belinda

This is for those “glam” guests.
A gorgeous side with the creamy Gorgonzola or Dolcelatte cheese and the pancetta and scallions.

Serves 4

3 cups or 12 oz macaroni
salt and freshly ground black pepper
1/3 cup or 3 oz pancetta, diced
1 small handful of fresh thyme leaves
5 scallions trimmed and finely sliced
2 cups fresh breadcrumbs
1 handful chopped fresh parsley

Cheese sauce
3 tbsp butter
5 tbsp all-purpose flour
A good pinch grated nutmeg (Grate it fresh)
1 tsp Colmans or another strong mustard powder
A generous 3/4 cup whole milk
1 1/4 cups heavy cream
8 oz Gorgonzola or Dolcelatte cheese
5 oz parmesan cheese, grated

Preheat the oven to 400 F

Cook the macaroni in a large pan of boiling salted water, but don’t completely cook it or it will be a mush after it comes out of the oven. Undercook it so it is slightly chewy and still has a bite to it. Drain, then return the macaroni to the pan and set aside.

Fry the pancetta in a medium skillet over a gently heat until it just starts to brown and crisp up, then add the thyme leaves and scallions and cook for an additional 3 minutes. Remove the skillet from the heat and add it’s contents to the pasta.

For the sauce;
Put the butter, nutmeg, flour and mustard powder in a small pan over a medium heat and cook until the butter has melted.
Mix the milk and cream in a pitcher, then add a little at a time to the flour and butter in the pan, stirring well.

Keep adding the milk mixture, bit by bit, stirring well each time. This will prevent the sauce from getting lumpy. DON’T put all the milk/cream in at once or it will get clumpy.
As you’re stirring make sure you get the spoon or whisk right into all the corners as stray moulds of flour often lurk there.
Once the sauce has fully come together, turn up the heat and boil for a minute or two.
The sauce should thicken considerably, then remove the pan from the heat.

Add 2/3 of both the cheeses to the sauce , stirring, while it is hot and combine well.
It may be a bit lumpy, but that is fine.
Season to taste with salt and pepper and add to the pasta mix.
Stir everything well and spoon into a shallow casserole dish.
Sprinkle the top with the rest of the cheese and the breadcrumbs and bake in the oven for about 20 minutes until the cheese begins to bubble and the top goes crumbly and brown.
Sprinkle with the chopped parsley and serve while hot.

Do-ahead · Egg based · Meat

New Zealand bacon and egg pie

November 2, 2013September 9, 2022 Belinda

This is the ultimate NZ recipe and a dish I would “kill” for! Nothing brings back those memories of picnics more than this. It’s also the best bacon and egg pie you could ever eat, as the eggs are left whole and when you hit one of those rich canary-yellow yolks, it’s like winning the lottery, aside from the big chunks of bacon.

Serves 12, (or in my case, 1)

1/2 cup ketchup
1/4 cup Worcestershire sauce
2 9” by 11” sheets of frozen puff pastry, thawed and chilled
20 eggs
1 tbsp heavy cream
8 oz grated mature cheddar cheese
1lb sliced bacon, roughly chopped
Kosher salt and freshly ground black pepper

Heat the oven to 400 F
Whisk together the ketchup and Worcestershire sauce in a small bowl; set aside.
Using a rolling pin, roll one sheet of puff pastry on a floured work surface to form an 11” x 14” rectangle; transfer to a 9” x 12 1/2” baking pan and let the excess hang over the sides.

Separate 1 of the eggs and place the egg yolk in a small bowl; stir in the cream, and set egg wash aside.
Place the remaining egg white evenly on top of the pastry, crack the eggs and drop them on top of the pastry, spacing them evenly apart, and sprinkle evenly with bacon, drizzle the ketchup mixture evenly over the eggs and bacon and sprinkle over the cheddar cheese. Season with salt and pepper.

Fold the dough hanging over the edge of the pan, back over the ingredients and brush with some of the egg wash; roll the second pastry sheet into a 10” x 13” rectangle and place on top of the eggs and bacon, tucking the edges into the sides of the pan.
Cut 4 slits in the top of the pastry with a paring knife then brush completely with egg wash.

Bake until golden brown and the eggs and bacon are cooked through, about 1 hour; cut into squares and serve

Appetizers · Do-ahead · Holiday Food · Meat · Pasta · Vegetable-related

Pumpkin stuffed with Fontina, Italian sausage and macaroni cheese

November 2, 2013September 9, 2022 Belinda

This is a recipe from a book I purchased recently called ‘Melt” based around different macaroni and cheese recipes. It’s terrific and this is a real winner.

Serves 4

1 sugar pumpkin or other sweet variety (not a carving pumpkin), about 5 lbs
Sea salt and freshly ground black pepper
1 tbsp olive oil
1/4 lb mild Italian pork sausage, skins removed
4 oz elbow macaroni
5 oz fontina cheese, cut into 1/4 inch cubes
2 oz gruyere cheese, cut into 1/4 inch cubes
4 scallions, diced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 tsp fresh sage, chopped
1 cup heavy cream

Preheat the oven to 350F

Cut out a circle from the top of the pumpkin – the way you would to make a jack-o’-lantern and set aside.

Scoop out the seeds and strings as best as you can. Generously salt and pepper the inside of the pumpkin, pop the top back on it, place it on a rimmed baking dish (since the pumpkin may leak or weep) and bake for 45 minutes.

Meanwhile, warm the olive oil in a saute pan over medium heat.

Crumble the sausage into small chunks and cook until lightly browned.

Remove the sausage from the pan with a slotted spoon and set aside to cool.

Discard the drippings or save for the gravy.

Also while the pumpkin bakes, cook the pasta in a large pot of salted, boiling water until al dente.

Drain through a colander and rinse with cool water to stop the cooking process.

In a bowl, toss together the fontina, gruyere, sausage, pasta, scallions and herbs.

When the pumpkin is done baking, take it out of the oven and fill it with the macaroni and cheese mixture.

Pour the cream over the filling.

Place the top back on the pumpkin and bake for 1 hour, taking the top off for the last 15 minutes of cooking so the cheese on top of the filling can get properly brown.

If the top cream still seems a bit too wobbly, give it another 10 mins in the oven.

The cream may bubble over a bit, which is fine. If the pumpkin splits while baking, as occasionally happens, be thankful you set it in a rimmed baking dish and continue to bake!

Allow the pumpkin to rest for 10 minutes before serving. Be careful moving the dish, as the pumpkin may be fragile.

You can serve this dish two ways;

Cut it into individual servings or just scoop out the insides, including some of the

pumpkin flesh for each serving.

Season to taste and enjoy!

Do-ahead · Meat · Whole30 compliant

Garlic studded beef pot roast

November 1, 2013September 9, 2022 Belinda

This is a recipe from Emeril Lagasse and I’ve made it multiple times. It is full of flavor, garlicky, and the meat is very, very tender with a rich sauce.

1 (3 to 3 1/2 lb) boneless beef chuck roast
10 to 12 large cloves garlic, peeled and cut in 1/2 lengthwise
2 1/2 tsp salt
1 tsp ground black pepper
2 tbsp vegetable oil
3/4 cup beef stock, plus more if necessary. (I found I needed about 4 cups)
Fresh chopped thyme leaves and parsley, for garnish
Roasted vegetables, recipe below

Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible. Season the roast evenly on all sides with the salt and pepper.

Heat a heavy casserole dish (Dutch oven) over high heat. Add the oil and when very hot, use the meat fork to add the roast.
Sear on all sides until VERY well browned. This is where a lot of the flavor comes from. When the roast is evenly browned on all sides, add the stock and stir to loosen the browned bits on the bottom of the pan.
Cover the casserole dish with a lid, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time.
Check occasionally to make sure that you always have 1 inch or so of liquid on the bottom of the pan (Hence the need to have 4 cups of stock available)

When the roast is very tender, transfer to a serving platter and slice or pull the meat apart into serving pieces.
Reduce the pan juices until the flavor is more intense and serve drizzled over the roast and the roasted vegetables that you serve around the roast. Garnish with the fresh thyme leaves and parsley.

Roasted vegetables

2 turnips, cut into 1 inch pieces
2 carrots, cut into 1 inch pieces
12 red pearl onions
2 beets cut into 1 inch pieces
salt and freshly ground black pepper

Preheat the oven to 450 F

Place all the vegetables except the beets in a roasting pan. Place the beets in a separate roasting pan.
Drizzle all vegetables with extra virgin olive oil, season with salt and pepper and toss to coat.
Place in the oven and roast for about 30 to 40 minutes, or until the vegetables are tender and caramelized.

Do-ahead · Gluten Free · Grains · Vegetable-related

Mejadra (A middle Eastern comfort food)

October 29, 2013September 9, 2022 Belinda

This is a spectacular, spicy, sweet, comforting dish from the book “Jerusalem” by Yotam Ottolenghi. This is delicious served with a dollop of minted Greek plain yoghurt.

Serves 4

1 1/4 cups green or brown lentils
4 medium onions (1 1/2 lb)
3 tbsp all-purpose flour
About 1 cup sunflower oil
2 tsp cumin seeds
1 1/2 tbsp coriander seeds
1 cup basmati rice
2 tbsp olive oil
1/2 tsp ground turmeric
1 1/2 tsp ground allspice
1 1/2 tsp ground cinnamon
1 tsp sugar
1 1/2 cups water or chicken stock
salt and ground pepper

Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside

Peel the onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 tsp salt, and mix well with your hands.
Heat the sunflower oil in a medium heavy bottomed saucepan placed over a high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously.
Reduce the heat to medium high and carefully (it may spit!) add one-third of the sliced onion.
Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon. until the onion takes on a nice golden brown color and turns crispy. (adjust the temperature so the onion doesn’t fry too quickly and burn)
Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt.
Do the same with the other two batches of onion; add a little extra if needed.

Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds.
Place over medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 tsp salt, and plenty of ground black pepper.
Stir to coat the rice with the oil and then add the cooked lentils and the water/chicken stock.
Bring to a boil, cover with a lid and simmer over a very low heat for 15 minutes.

Remove from the heat, lift off the lid and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.

Finally, add half the fried onion to the rice and lentils and stir gently with a fork.
Pile the mixture in a shallow bowl and top with the remaining onion

Accompaniments · Do-ahead · Holiday Food · Sauces · Vegan

Cranberry and apricot sauce

October 28, 2013September 9, 2022 Belinda

Something a little different that goes so well with turkey, pork or ham

Makes 2 1/4 cups

2 tbsp vegetable oil
1 large shallot, finely chopped
1 garlic clove, minced
1/2 tsp ground cinnamon
1/4 tsp ground cloves
Pinch of freshly grated nutmeg
1 lb fresh or frozen cranberries
3/4 cup dried apricots, finely chopped
3/4 cup dark brown sugar
1/4 cup apple cider vinegar
2 tsp fresh lemon juice
Kosher salt and freshly ground black pepper

In a medium saucepan, heat the oil.
Add the shallot and garlic and cook over moderately high heat, stirring, 2 minutes.
Add the cranberries, apricots, sugar, vinegar and 1/4 cup of water and cook, stirring, until the cranberries start to burst; 5 minutes.
Mash some of the cranberries and cook, stirring, until the chutney thickens, about 5 minutes.
Stir in the lemon juice: season with salt and pepper.
Let cool before serving