Lemon and lime posset

October 20, 2013November 10, 2024 Belinda

This is one of the world’s easiest and loveliest desserts.

Makes 4-5 servings

2 1/4 cups whipping cream
3/4 cup plus 1.5 tsp sugar
3 tbsp fresh lemon juice
2 tbsp fresh lime juice
1 tsp grated lemon peel
1 tsp grated lime peel

Mix the 1.5 tsp sugar, lemon peel and lime peel in a small bowl the night before you serve the possets, so it allows plenty of time to go crunchy. Add more sugar if necessary.

Bring the cream and 3/4 cup sugar to boil over medium-heat, stirring until the sugar dissolves.
Boil for 3 minutes, stirring constantly, adjusting the heat as needed to prevent mixture from boiling over.
Remove from the heat.
Stir in the lemon juice and lime juice and cool for 10 minutes.
Stir the mixture again and divide among 6 1/2 cup ramekins or in lovely glass jars.
Cover and chill the possets until set, at least 4 hours or overnight.

Sprinkle atop the possets and serve with a delicate ginger or lemon cookie

Do-ahead · Vegetable sides

Two really different and wonderful creamed spinach recipes

October 19, 2013September 9, 2022 Belinda

A rather exotic Indian-style creamed spinach

This a wonderful Indian-style twist on that great American classic. It is great with any roast meat, salmon or shrimp.

Serves 4

2lbs fresh spinach (pre-washed is so much easier to deal with!)
2 tbsp plus 1 1/2 tsp kosher salt
2 tbsp butter
1/4 cup finely chopped onion
1 tbsp finely chopped fresh ginger
1/2 jalapeno pepper, seeded and chopped
3/4 cup creme fraiche or heavy cream
1/8 tsp freshly ground pepper
1/2 tsp Garam masala

Bring about 2 gallons of water to a boil with 2 tbsp salt.
Add the spinach and cook, stirring occasionally, until the water just returns to a boil.
Drain in a colander, refresh under cold running water, then press the spinach against the sides of the colander to press out as much water as possible.
Pulse in a food processor until finely chopped, but not pureed; reserve.

Melt the butter in a large skillet over medium heat. Add the onion, ginger and jalapeno and cook, without coloring, stirring occasionally, until tender, about 5 minutes.

Add the creme fraiche or heavy cream and bring to a boil.
Add the spinach and 1/4 cup water and stir until the spinach is heated through.
Season with the 1 1/2 tsp salt, the pepper and Garam masala and serve

The creamed spinach recipe from the famous Lawry’s restaurant

This is the exact recipe from that wonderful Lawry’s restaurant and is delicious!
Serves 4

1 10oz bag package of frozen chopped spinach
2 bacon slices, finely chopped
1 cup finely chopped green onions (spring onions)
2 tbsp flour
1 tsp Lawry’s seasoned salt
1/2 tsp pepper
1 clove garlic, minced
3/4 cup half and half

Cook the spinach according to the package directions. Drain well.

Fry the bacon and onions together in a skillet over medium heat until the onions are tender, about 10 minutes.
Remove from the heat. Add the flour, seasoned salt, pepper and garlic.
Blend thoroughly.
Gradually add the half and half and return to a low heat, stirring until thickened.
Add the spinach and mix well.

Asian flavors · Do-ahead · Gluten Free · Poultry

Malaysian Chicken

October 19, 2013September 9, 2022 Belinda

I am a sucker for Malaysian and Indonesian food so this is right up my street. The creaminess of the coconut milk, the complex citrus flavors of the lemon grass and Kaffir lime leaf and the moist, falling off the bone chicken.
What more could you want and it’s easy too.

Serves 4

Vegetable or groundnut oil
1 chopped onion
8 organic chicken thighs
3 medium-hot red chilies
3 garlic cloves
1 tbsp grated fresh ginger
1 lemongrass stalk
1/2 tsp turmeric
1 cinnamon stick
2 star anise
5 Kaffir lime leaves, sliced very finely
14 fl oz coconut milk ( or 1 can )
fish sauce
3 1/2 fl oz chicken stock
2 tsp soft brown sugar or palm sugar
wedges of lime

Heat a little vegetable oil in a frying pan and fry the 8 chicken thighs, skin-side down until the skin is crisp and golden.
Remove the chicken and set aside.

Whizz the chopped onion, garlic cloves, chilies, lemon grass stalk, outer leaves removed and inner core sliced, 1 tbsp grated ginger and a good glug of oil in the food processor.
Fry this paste in the same pan over a medium heat for 2 minutes, add the turmeric, cinnamon stick, 2 star anise and the finely sliced Kaffir lime leaves, then fry for 3 minutes.

Stir in the tin of coconut milk and chicken stock, sit the chicken thighs in the pan, skin-side up and simmer for about 20 minutes until the chicken is just cooked through and the sauce is reduced.

If for some reason the dish has too much liquid and it’s too thin, take out the chicken and turn the heat up to reduce the sauce, stirring, then put back the chicken thighs when the sauce has reduced and is thicker. This also increases the intensity of the sauce.

Add the 2 tsp of sugar and a dash of fish sauce.
Serve with the lime wedges to squeeze over before eating.

Serve with white rice.

Do-ahead · Meat

Slow cooked, apple-mustard pulled pork

October 16, 2013September 9, 2022 Belinda

So tasty, so sloooowly cooked and falling off the bone…

Serves 6
Cooks for 8 hours plus overnight salting

7 oz sea salt
10 1/2 oz light muscovado sugar
4lb piece of shoulder of pork
3oz whole grain mustard
4 fl oz maple syrup
2 tbsp English mustard powder or English mustard like Colmans. (Available in US stores)

Mix the sea salt and 2/3 of the sugar in a large food bag, add the pork and coat it well. (If you don’t have a food bag, rub over the pork and coat it well)
Leave in the fridge overnight

The next day, remove the pork and wipe down the meat with kitchen paper.
Heat the oven to 275 F.
Mix the remaining sugar, the maple syrup, mustards and some ground pepper.
Rub half the mixture over the pork and sit it on a rack in a roasting pan.

Roast for 6 hours.
Spoon the remaining maple mixture over the pork and roast for 1 hour more

Rest the meat for 30 mins on a plate loosely covered with foil.
To serve, tear the pork into big, fat chunks and, after skimming the surface, spoon over any juices from the tin

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

Potato, squash and goat cheese gratin

October 15, 2013September 9, 2022 Belinda

Serve 6, but can easily be doubled or trebled

2 (1/2 lb) medium yellow squash
4 medium red potatoes, about 1 lb
3 tbsp olive oil
5 oz goat cheese
salt and freshly ground black pepper
1/4 cup whole milk or cream
1/2 cup freshly grated Parmesan cheese
2 tbsp thinly sliced basil or thyme leaves

Preheat the oven to 400 F. lightly grease a 1 1/2 to 2 qt baking dish with a drizzle of olive oil.
Using a mandoline or a very sharp knife,, slice the squash and potatoes into very, very thin slices, 1/8 inch or less.
Toss the sliced vegetables with 3 tbsp olive oil in a large bowl.
Place 1/3 of the squash and potato slices in the bottom of the dish – no need to layer them squash-potato-squash, just evenly – then season with salt and pepper.
Top with half of the goat cheese, scattered evenly in large chunks.
Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese.
Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.
Pour the milk or cream over the entire dish. Top with the parmesan cheese.
Bake, covered, for 30 minutes, then uncover and bake 15 more minutes or until the top browns.
Scatter on the fresh basil, if using and serve

Do-ahead · Fish · Nuts

African Fish Pie

October 15, 2013September 9, 2022 Belinda

This is unusual and really delicious with the mild curry flavor and raisins taking it to a different level.

Serves 6

1 oz butter, plus a little extra for greasing the tin
2 onions, finely chopped
2 garlic cloves, crushed
2 tbsp mild curry powder
1/2 tsp turmeric
grated zest and juice of 1 small lemon
3 1/2 oz raisins
1/3 cup whole blanched almonds, chopped
1 cup whole milk
2 thick slices white bread
2lbs 4 oz skinless cod, or another similar fish, finely chopped
2 large eggs

Preheat the oven to 375 F
Heat the butter in a frying pan and add the onion. Cook for 7 to 8 minutes or until soft and lightly golden, stirring occasionally.
Add the garlic and cook for a further 2 minutes.
Mix in 1 tbsp of the curry powder, the turmeric, lemon zest and juice, raisins and almonds.
Remove from the heat and allow to cool for 10 minutes.

Pour 2 1/2 tbsp of the milk into a bowl and soak the bread in it for 10 minutes, turning after 5 minutes.
Squeeze the bread dry then tear it into small pieces and put in a large bowl.
Add the fish, one of the two eggs and the mixture from the frying pan to the bowl, season well with salt and pepper and mix together.

Scoop into a lightly buttered non-stick square baking tin that is 2 3/4 inches high.
Bake for 15 minutes. Towards the end of the 15 mins, whisk together the remaining milk, curry powder and egg. Pour the liquid over the top of the mixture in the tin.
Bake for a further 45 mins or until set.
Cool for 15 mins, then cut into squares to serve.

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

Baked, stuffed potatoes with leeks, cheddar and Boursin cheese

October 13, 2013September 9, 2022 Belinda

These are delicious and I usually treble this recipe at least, and freeze them individually.

Serves 4

4 large baking potatoes
4 leeks, white and pale green part only
6 to 8 oz mature cheddar cheese, coarsely grated (not pre-grated)
1 Boursin cheese, the one called “ail & fines herbes” at room temp. See picture, if you don’t know the cheese.
4 tbsp cream
2 tbsp butter
2 tbsp olive oil
2 cloves garlic, crushed
1 bunch chives, finely chopped
4 tbsp fresh Italian parsley, finely chopped

Preheat the oven to 400 F

Wash the potatoes and put them straight onto the top oven rack for 45 minutes to 1 hour until they are soft in the middle. Test with a skewer.
Remove from the oven and set aside until they are a little cooler.
When cool enough to handle, cut the baked potatoes in half lengthways protecting your hands with a towel, and scoop out the centers, leaving a little to line the potato so it still keeps it’s shape.
Put the potato into a large bowl and add the cream, Boursin, chives, parsley, salt and pepper. Mash the potato until as smooth as possible, then add 4 oz of the grated cheddar cheese, scallions and season with salt and pepper. Mix well.

Meanwhile to prepare the leeks, trim the ends then cut them lengthwise down the middle. Cut across widthwise in 1/4 inch slices. Put into a colander and wash thoroughly to get rid of any grit. Drain.
Put 2 tbsp butter and 2 tbsp olive oil into a frying pan and over medium heat add the chopped leeks and garlic. Stir, coating with the butter and oil and saute until softened. Watch they don’t burn.
When soft, tip them into the bowl with the other ingredients and mix well.

Stuff the empty potato shells with the mixture, topping with a little salt and pepper and grated cheese. Put the potato halves onto a shallow baking tray and bake for 20 to 30 minutes in the oven until hot and bubbling and enjoy.

Accompaniments · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Romesco dip

October 4, 2013September 9, 2022 Belinda

This is great with my spicy chargrilled prawn recipe, raw crudites, cold chicken or salmon.

1 15 oz jar roasted red bell peppers
6 oz blanched almonds
4 to 5 tbsp extra virgin olive oil
1 tbsp red wine vinegar
3/4 tsp smoked paprika
3 large garlic cloves
1/2 cup roughly chopped Italian parsley
Kosher salt and ground black pepper

Makes about 3 cups

Combine all the ingredients in a food processor or blender and process until smooth.
Season to taste with the salt and black pepper, adding more of any of the spices to get exactly the pungency you want.

Serve!!