Leek and Mushroom Cottage Pie

November 27, 2021September 7, 2022 Belinda

Recipe by David Tanis

Traditionally, shepherd’s pie is made with minced lamb and vegetables, and topped with mashed potatoes instead of pastry. If made with beef, it is called cottage pie. So it should follow that a vegetable version could be named gardener’s pie. Filled with a saucy, savory leek and mushroom stew, it’s a pie that will please vegetarians and carnivores alike.

Serves 6-8

FOR THE FILLING:
2 tbsp unsalted butter
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
4 medium leeks, tender green and white parts, split lengthwise and cut in 1-inch pieces (about 4 cups)
2 tbsp olive oil
1 lb medium-brown or white mushrooms, quartered
½ lb shiitake mushrooms, caps only, sliced 1/4-inch thick
2 tsp chopped fresh thyme
2 small garlic cloves, minced
2 tbsp chopped parsley
2 tbsp white miso (optional)
2 cups whole milk
2 tbsp cornstarch, dissolved in 2 tablespoons cold water
FOR THE TOPPING:
3 lbs russet or yellow-fleshed potatoes, peeled and cut in 2-inch chunks
6 tbsp unsalted butter
½ cup heavy cream
Salt and pepper
1 cup homemade coarse dry bread crumbs

Heat oven to 350 F.
Put butter in a large skillet or Dutch oven over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened and beginning to color, 5 to 7 minutes.
Add leeks, a little more salt and stir to combine. Cook mixture for about 5 minutes more, until leeks have lost their crunch, but are still green. Turn off heat.

Cook the mushrooms separately (work in batches if necessary): Put olive oil in a large skillet over medium-high heat. When oil is wavy, add both kinds of mushrooms and sauté 2 to 3 minutes, until lightly browned.
(Alternatively, you can roast the mushrooms rather than fry them. Roasting mushrooms at a high heat makes them chewy and meaty-tasting, plus one can do them all at once, so it’s less work, and there are fewer pans taking up stove space.
Slice them, toss them in olive oil, salt and pepper and a pinch of sugar and roast at 500 for 20-25 minutes, turning once. While they are in the oven, you can get the rest done while the mushrooms are cooking.)
Season with salt and pepper. Turn off heat and stir in thyme, garlic and parsley, and toss to coat.

Add mushrooms to onion-leek mixture, and turn heat to medium-high.
Add miso and milk, and bring to a simmer.
Stir cornstarch and water, add to mixture and simmer for 2 minutes, stirring, until sauce thickens. Transfer mixture to a 9-by-13-inch baking dish, and leave at room temperature.

Meanwhile, boil potatoes in salted water until very soft, about 15 minutes. Drain potatoes and mash with 4 tablespoons butter, then stir in cream and beat until smooth. Season with salt and pepper.
Spread mashed potatoes evenly over surface of vegetable mixture.
Sprinkle with bread crumbs and dot with remaining 2 tablespoons butter. Bake for 45 minutes, until bubbling and nicely browned.

Dairy-free · Do-ahead · Gluten Free · Holiday Food · Nuts · Vegan

Squash, chestnut and hazelnut nut roast wreath

November 18, 2021September 7, 2022 Belinda

If you’re after a fantastic centre piece for your festive feast – look no further!
I know that nut roasts are pretty old school but they’re tasty and this one is packed with flavor. The squash adds some sweetness to the mix and when combined with hazelnuts and chestnuts its really delicious. Plus lots of extra veg and seeds for flavor and crunch – seriously tasty.
I decided to cook it in a bundt mould to create a fun, Holiday wreath. I think it looks pretty special, but feel free to cook it in a loaf tin if you don’t have a bundt mould – just as delicious.
Great served with all the festive trimmings…

Recipe from food blog “Rebel Recipes”

10-12 servings

2 large onions, roughly chopped
2 tbsp olive oil
4 cloves garlic, minced
1 small squash or 1/2 butter nut, peeled and cut into small cubes
100g mushrooms, finely chopped
2 big handfuls of kale
300g hazelnuts
4 tbsp pine nuts toasted or pumpkin seeds if preferred
4 tbsp sunflower seeds toasted
180g chestnuts, chopped up
2 tbsp tamari
4 tbsp nutritional yeast
2 tbsp vegan Worcester sauce
1 tbsp whole grain mustard
1 tsp sea salt
Zest 1 lemon
Black pepper
1 tbsp maple syrup
2 tbsp fresh thyme chopped up
3 tbsp olive oil

Pre- heat your oven to 350F/180C

Add the onion and oil to a medium pan and fry gently on a low heat for around 10 minutes until soft and browning.
Add the garlic and fry for a further minute.
Next add the squash and mushrooms and fry for 10 minutes until soft. Stir in the kale and. Turn off the heat when wilted.
Toast the hazelnuts, sunflower seeds and pine nuts in a dry pan until slightly golden. Add them to a food processor. Pulse a few times.
Add them to the pan along with the remaining ingredients. Stir to combine.
Chop the chestnuts roughly and add them to the pan.
Stir everything to combine.
Transfer the mix to a medium greased bunt tin of choice – I used a silicone one as its easier to remove the nut roast.
Press the mix down firmly into the bunt tin.
Bake for 40 minutes – the nut roast should be a little brown on top.
Allow to cool then carefully flip onto a plate.
Top with vegetable crips, herbs etc

Appetizers · Dairy-free · Fish · Gluten Free · Holiday Food · Whole30 compliant

Salmon and Avocado Towers

November 9, 2021November 9, 2021 Belinda

This is one of the all-time most popular special occasion dishes — so easy to do but it will knock the socks off your guests.
A great one to get a Holiday dinner off to a good start too.

Recipe by Annabelle Langbein

Serves 10

5 avocados, mashed
2 tbsp lemon juice
3 spring onions, (scallions) finely chopped
2 1/2 cups peeled and finely diced cucumber
salt and freshly ground black pepper, to taste
1 1/4lbs /600 g gravlax, raw salmon, or cold-smoked salmon, finely diced
2 tbsp chopped dill
1 1/4 cups microgreens, to garnish

Mash the avocado.
Put mashed avocado in a bowl and mix in lemon juice, spring onion and cucumber.
Season to taste with salt and pepper.
In a separate bowl, mix the salmon with the dill and season to taste with salt and pepper.

Place ten 6-8cm (2″-3″) ring moulds onto ten small serving plates
Divide half the avocado mixture between the moulds and press down gently with the back of a teaspoon.
Divide the salmon mixture between the moulds on top of the avocado and smooth down evenly.
Divide the remaining avocado on top of the salmon and smooth the tops.
Chill until ready to serve.

When ready to serve, simply lift the moulds up to reveal the towers.
Top with a garnish of micro greens and a sprinkle of salt and pepper.

Baking · Dairy-free · Dessert · Do-ahead · Gluten Free · Holiday Food

Perfect Panforte

November 8, 2021September 7, 2022 Belinda

We like to use raisins, dried cranberries, mixed peel and/or chopped dried apricots or figs for this decadent dessert, but you can play around with different types of fruit and nuts as long as you keep the quantities constant. You might want to wear a clean pair of dishwashing gloves to mix this dense Italian festive fruit cake as it’s too heavy to mix with a spoon and you need to work fast so the toffee mixture doesn’t set before it’s mixed through the fruit and nuts.
Panforte is very rich, so serve it in very thin slices. It also makes a lovely gift.

Serves 20

2 cups dried fruit, such as raisins, dried cranberries, candied orange or lemon peel and/or chopped dried apricots or figs
1 cup whole roasted almonds
1 cup whole roasted, skinned hazelnuts
1/2 cup plain flour
2 tbsp good-quality cocoa
1/2 tsp ground coriander
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/8 tsp salt
1 tsp cinnamon
1/2 cup honey
1/2 cup sugar
60 g dark chocolate, chopped
icing sugar, to dust

Preheat oven to 325F/150°C
Thoroughly grease a 8″/20cm-diameter springform cake tin and line the base with baking paper.

Combine fruit and nuts in a large bowl
In a smaller bowl whisk together the flour, cocoa powder, spices and salt.
Tip into the fruit and nut mixture and mix well
Combine honey and sugar in a pot and boil until a little mixture dropped into a glass of cold water forms a soft ball.
Remove from heat, add chocolate and stir until melted and the mixture is smooth.
Pour into dry ingredients and quickly mix with a very strong wooden spoon until combined.
Press into prepared tin, sprinkle with icing sugar and bake until set (about 35-40 minutes).
Remove from tin by running wet knife around the outside of the cake.
When cool, dust liberally with more icing sugar.
Stored in an airtight container it will keep for weeks.

Dairy-free · Gluten Free · Poultry

Garlic-Braised Chicken

October 31, 2021October 31, 2021 Belinda

If you don’t already buy those containers of ready-peeled garlic, then this recipe is a great reason to start. Chicken thighs, white pepper, chardonnay and 20 garlic cloves are all you need for this zinger of a one-pot meal, which braises in an hour. In that time, chicken fat, wine and water turn into a luscious sauce packed with garlicky redolence. The white pepper, musky and full of earthiness, is a key taste here, so don’t skip it.
Recipe from the New York Times

Serves 2-4

Olive oil
2 lbs bone-in, skin-on chicken thighs (about 4)
Salt
25 peeled garlic cloves
¾ tsp ground white pepper
1 cup dry chardonnay
Steamed white rice, for serving

Heat oven to 350 F
In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water.
Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed.
Serve with rice.

Appetizer Vegetarian · Dairy-free · Gluten Free · Salad · Vegan

Celeriac and lentils with hazelnuts and mint

October 25, 2021October 25, 2021 Belinda

A wonderful and complex-tasting recipe from Yotam Ottolenghi

“Celeriac is probably my favorite root. It is delicate, yet very nutty, and has an elegant oily smoothness. Like all good vegetables, it is marvelous simply with a bit of olive oil. Here it works with the lentils and nuts to create a hearty Autumn main course. Serve it warm, with a radish, cucumber and dill salad dressed with soured cream and olive oil. Or, allow it to cool down, then take it to work for lunch or on a picnic.

I am slowly transferring to the metric system as it’s far more specific.

Serves 4

60g whole hazelnuts (skin on)
200g Puy lentils
700ml water
2 bay leaves
4 thyme sprigs
1 small celeriac (650g), peeled and cut into 1cm chips
4 tbsp olive oil
3 tbsp hazelnut oil
3 tbsp good-quality red wine vinegar
4 tbsp chopped mint
salt and black pepper

Preheat the oven to 300F Scatter the hazelnuts on a small baking sheet and roast in the oven for 10 – 15 minutes. Let them cool down, then chop roughly.

Combine the lentils, water, bay leaves and thyme in a small saucepan. Bring to the boil, then simmer for 15–20 minutes, or until al dente. Drain in a sieve. Meanwhile, in a separate saucepan, cook the celeriac in plenty of boiling salted water for 8–12 minutes, or until just tender. Drain.

In a large bowl mix the hot lentils (if they have cooled down they won’t soak up all the flavours) with the olive oil, 2 tablespoons of the hazelnut oil, the vinegar, some black pepper and plenty of salt. Add the celeriac and stir well. Taste and adjust the seasoning.

To serve straight away, stir in half the mint and half the hazelnuts. Pile onto a serving dish or in a bowl and drizzle the remaining hazelnut oil on top. Garnish with the rest of the mint and hazelnuts.

To serve cold, wait for the lentils and celeriac to cool down before finally adjusting the seasoning and possibly adding some more vinegar, if you like. Add hazelnut oil, mint and nuts in the same way as when serving hot.

Asian flavors · Dairy-free · Fish · Gluten Free

Indian-style salmon

October 14, 2021 Belinda

A beautiful, subtle salmon dish using the milder Indian spices, sweetened with tomatoes and coconut milk. You will love it and the sauce complements the salmon beautifully.

Recipe by The Gangotra family from Family Cooking Showdown on the BBC.

Serves 4

3 tbsp vegetable oil
2 large onions, finely chopped
4 large garlic cloves, crushed
5cm/2inch fresh root ginger, finely grated
1 heaped tsp ground coriander, freshly ground from seeds, if possible
2 heaped tsp garam masala
10 curry leaves, dried are fine if you can’t find fresh but don’t omit them. (I bought mine on Amazon)
3 tbsp palm sugar (available from Asian grocers) or light brown sugar
400g/15oz can full-fat coconut milk
3 large limes, juice only
5 good-sized vine-ripened tomatoes, chopped and blended
700g/1lb 9oz skinless salmon fillet, cut into 2cm/¾in-wide finger-length pieces
3 tbsp grated creamed coconut, to garnish (optional, bug you can buy this on Amazon and keep in the fridge)
handful fresh cilantro, chopped, to garnish
freshly steamed basmati rice, to serve

Heat the oil in a heavy-bottomed saucepan over a low heat. Add the onions and fry for 15 minutes, or until soft and starting to turn golden.

Add the garlic, ginger, ground coriander, garam masala and curry leaves and cook for 1 minute. Add the palm sugar, coconut milk, lime juice and blended tomatoes and cook for 10–15 minutes, or until slightly reduced.

Add the salmon and gently poach for 5–6 minutes.

Serve with steamed basmati rice if desired, garnished with coconut cream and fresh cilantro.

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

Asian roasted carrots and broccoli

October 9, 2021October 9, 2021 Belinda

Super simple, quick, and easy, packed with so much flavor with such a short ingredient list and just 5 min prep!

Recipe from food blog “Damned Delicious”

Serves 4

3 tbsp reduced sodium soy sauce
1 tbsp brown sugar, packed
2 tbsp sesame oil
1 tbsp rice vinegar
1 tsp Sriracha, or more, to taste
16 oz baby peeled carrots
1 tbsp olive oil
3 cloves garlic, minced
16 oz broccoli florets (about 3 cups)
2 tsp sesame seeds, lightly toasted in a frying pan

Preheat the oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar and Sriracha; set aside.
Place the carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic.
Place into the oven and bake for 20-25 minutes, or until tender. Stir in the broccoli during the last 7-10 minutes of cooking time.
Stir in the soy sauce mixture and gently toss to combine.
Serve immediately, garnished with sesame seeds, if desired.

Asian flavors · Dairy-free · Gluten Free · Meat · Soup

Pork noodle soup with ginger and toasted garlic

October 3, 2021 Belinda

This soup, based mostly on pantry staples, can be made with a variety of proteins, noodles and greens depending on what you have on hand. Snow pea leaves are exceptional here, which can be found in many Asian grocers year-round, but spinach, Swiss chard or other dark leafy green would work well. Don’t skip the raw onion, the soup’s finished complexity depends on it.

Recipe by the wonderful Alison Roman

Serves 6
3 tbsp neutral oil, grapeseed, vegetable or canola
8 garlic cloves, thinly sliced
1 lb ground pork
1 ½ tsp red-pepper flakes, plus more to taste
Kosher salt and black pepper
4 cups chicken broth
3 tbsp soy sauce or tamari, plus more to taste
1 large bunch pea leaves or spinach, thick stems removed, leaves coarsely chopped
1 tbsp finely grated fresh ginger (from about a 1 1/2-inch piece)
6 oz rice noodles (thick- or thin-cut), cooked and drained
½ medium red, yellow or white onion or 3 scallions, thinly sliced
1 cup cilantro, leaves and tender stems, coarsely chopped

Heat vegetable oil in a large, heavy-bottomed pot over medium.
Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.