Aromatic braised lamb with prunes and pistachios

December 11, 2019March 20, 2023 Belinda

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Recipe from Delicious magazine

1 tbsp light olive oil
1.5 lbs (600g) lamb neck, cut into bite-size pieces
2 onions, sliced
5 garlic cloves, crushed
1 tbsp cumin seeds, crushed in a pestle and mortar
1 tsp ground allspice
20 fl oz (600ml) chicken stock
4oz (100g) soft dried prunes, roughly chopped
2-3 tbsp pomegranate molasses to taste
Bunch cilantro (fresh coriander), chopped
3oz (60g) shelled unsalted pistachios, roughly chopped
Steamed couscous or quinoa, to serve

Heat the oven to 375F/190°C/170°C fan/gas 5.
Heat the oil in a heavy-based casserole dish (with a lid) set over a medium heat. Working in 3 batches, add the lamb and brown all over, then remove from the casserole and set aside on a plate.
Add the onions to the casserole dish and cook for 8-10 minutes, stirring, until lightly browned. Add the garlic, cumin seeds and allspice, then cook for another minute.
Return the lamb and any resting juices to the casserole, then add the stock. Season, bring to the boil, then add the prunes.
Cover with the lid, then transfer to the oven and cook for 1½ hours or until the meat is tender.
Add the pomegranate molasses, season, then sprinkle with cilantro and pistachios and serve with couscous or quinoa.

Dairy-free · Gluten Free · Holiday Food · Vegetable sides · Vegetable-related

Butternut squash with orange oil, burnt honey, pecorino and pumpkin seeds

December 11, 2019December 11, 2019 Belinda

Another beauty from Yotam Ottolenghi
“I love the autumnal combination of squash, orange and hard herbs, and this take on the theme is especially fresh. Blitzing orange zest into olive oil is a quick way to infuse it without having to heat it up or wait very long. The oil is also lovely on salads, roast veg or fruit and yoghurt, so make double if you want and keep in a sealed jar.”

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Prep 15 min
Infuse 20-60 min
Cook 40 min
Serves 4 as a starter or side

1 butternut squash, peeled, cut in half lengthways, deseeded and cut into 1cm-thick half-moons (900g net weight)
2 tbsp olive oil
¼ tsp ground nutmeg
Salt and black pepper
1½ tbsp runny honey
1½ tsp cider vinegar
2 oz (40g) pecorino, cut into ¼cm-thick shards
1½ tbsp oregano leaves, picked with some stem attached
1oz (20g) pumpkin seeds, toasted

For the orange-infused oil
2 oranges
45ml olive oil

Heat the oven to its highest setting.
For the oil, finely shave strips of zest off the oranges, avoiding any pith, until you have 1/2 oz (15g), then roughly chop.
Put this in the small bowl of a food processor, add the oil and blitz for a minute, until the peel is finely chopped. Pour into a bowl, leave to infuse for 20 minutes to an hour, then strain through a fine sieve and discard the solids.

Peel and segment the oranges over a sieve placed over a bowl, to catch the juice, then set aside the segments and a tablespoon of juice for the dressing.

Put the squash, oil, nutmeg, half a teaspoon of salt and a good grind of pepper in a large bowl, and toss to coat. Divide between two oven trays lined with baking paper – make sure the squash does not overlap – then bake for 20-25 minutes, turning once halfway, until cooked through and nicely browned. Leave to cool to room temperature.

Meanwhile, put the honey in a small frying pan on a medium-high heat. Bring to a boil, leave to bubble for two to three minutes, stirring occasionally, until it turns a deep brown caramel, then take off the heat and stir in the orange segments, the reserved tablespoon of juice and the vinegar, and set aside to cool a little.

Arrange the squash and pecorino on a platter, overlapping the squash slightly, pour over the burnt honey dressing, and scatter over the oregano and pumpkin seeds. Drizzle over the infused oil, and serve.

Asian flavors · Dairy-free · Gluten Free · Poultry

Malaysian coconut chicken curry

December 11, 2019 Belinda

Recipe c/o Yotam Ottolenghi

“My mum’s favorite cookbook was Myra Waldo’s The Complete Round-The-World Cookbook from 1954. It would take her to all corners of the globe, and we were her guinea pigs. This sweet, coconutty dish became her favorite, and ours, too. It’s not one bit authentic, but it is addictive.
Serve with plain or sticky rice.

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Prep 30 min
Cook 1 hr 30 min
Serves 4

4oz (100g) fresh coconut, finely grated
2oz (50g) piece fresh ginger, peeled and roughly chopped
6 garlic cloves, peeled and roughly chopped
3/4oz (20g) fresh turmeric, peeled and roughly chopped (or ½ tsp ground turmeric)
1 red chili, roughly chopped, seeds, pith and all
2 tsp ground star anise
1 tbsp coriander seeds, roughly crushed in a mortar
2½ tbsp sunflower oil
1 onion, peeled and finely chopped (150g net weight)
1kg boneless and skinless chicken thighs, each cut into 4 pieces
Salt and black pepper
1-2 limes – zest grated, to get 1 tbsp, and juiced, to get 1 tbsp
2½ tbsp plum (or apricot) jam
4.5 fl oz (130ml) full-fat coconut milk, plus 1 tbsp extra to serve
2 tbsp coriander leaves, picked

Put a large saute pan for which you have a lid on a medium heat and, once hot, dry-fry the grated coconut, stirring often, for about 20 minutes, or until golden. Tip into a bowl, and set aside one tablespoon to garnish.

Meanwhile, put the ginger, garlic, turmeric, chili, star anise, coriander seeds and three tablespoons of water in the small bowl of a food processor and blitz to a coarse paste, scraping down the sides a few times as you go.

Heat the oil in the same saute pan on a medium-high flame and, once hot, fry the onion, stirring now and then, until softened and lightly browned – about seven minutes. Add the spice paste and cook for another two minutes, until fragrant. Add the chicken, a teaspoon and a quarter of salt and a good grind of pepper, and cook, stirring occasionally, until the meat is no longer pink on the outside – another seven minutes or so – then stir in the lime zest, jam, coconut milk, 120ml water and the toasted coconut. Bring the mix up to a simmer, then lower the heat to medium-low, cover the pan and leave to cook for 40 minutes. Remove the lid, turn up the heat to medium and cook, stirring now and then, for seven minutes more, or until the chicken is tender and the sauce is thick and rich. Stir in the lime juice.

Transfer to a shallow serving platter and drizzle with the extra coconut milk. Sprinkle with the reserved toasted coconut and the coriander leaves, and serve warm.

Dairy-free · Do-ahead · Gluten Free · Holiday Food · Nuts · Vegan · Vegetable sides · Whole30 compliant

Butternut “squashed”

December 11, 2019September 7, 2022 Belinda

Fabulous recipe from Jamie Oliver
“This is the easiest method for cooking squash. All the flavor is added at the last minute when you smash it in. Don’t panic if you’re tight for hob or oven space and the squash isn’t piping hot by the time you serve – it’s just as good warm. ”

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2 butternut squash
2oz (50g) pine nuts
a few sprigs of fresh sage
extra virgin olive oil
½ fresh red chili
7oz (200g) vacuum-packed chestnuts
½ tsp ground cinnamon
balsamic vinegar, optional

Preheat the oven to 350F/180C/350F/gas 4.
Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.
Scatter the pine nuts on a baking tray and toast them in the oven at the same time – they will only need a couple of minutes to turn golden, so make sure you keep an eye on them to prevent them burning.
Add a lug of oil to a frying pan, then pick in the sage leaves and fry until crisp. Remove to piece of kitchen paper to drain, reserving the oil.
Lay the cooked squash on a board, remove the stalks and, using a knife and tongs, carefully slice the squash lengthways, down the middle. Scoop out and discard the seeds.
Finely chop the chili and crumble the chestnuts, then sprinkle over the squash halves with the cinnamon and a good pinch of black pepper. Really mash and chop all the lovely toppings into the squash with your knife, so all the flavors go right through.
Serve the squash halves topped with the crisp sage, the toasted pine nuts, a drizzle of the reserved sage oil and a little balsamic vinegar (if using).

Gluten Free · Holiday Food · Vegetable sides

Crispy pan potatoes

December 9, 2019 Belinda

Who can resist a pan filled with crispy, golden potatoes? Serve this easy, impressive side dish as an alternative to classic roast potatoes for your dinner party or Christmas lunch.
From Delicious magazine.

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Serves 8

3lbs (1.5kg) waxy baking potatoes, thinly sliced
A few sprigs each fresh thyme and rosemary, and sage and bay leaves
3oz (or more) unsalted butter

You’ll also need
10″-11″ ovenproof frying pan or cake tin (not too deep)

Heat the oven to 400F/, 200C /180C fan/gas 6.
Cook the potatoes in a large pan of well-slated, boiling water for 3 minutes or until almost cooked. Drain well and lay out on a few sheets of kitchen paper to steam dry.
When cool enough to handle, arrange the potato slices in handfuls in the pan, packing them in tightly and making sure they stand up straight.
Tuck the herbs in among the potatoes.
Melt the butter, then drizzle all over the potatoes.
Season, then cook in the oven for 1 hour or until crisp on top and cooked through.
Serve immediately.

Do-ahead · Gluten Free · Grains · Holiday Food · Nuts · Vegetable-related

Middle Eastern-spiced nut roast with three-potato topping

December 4, 2019September 7, 2022 Belinda

This is a nut roast recipe from Delicious Magazine like no other. A mouth-watering mix of nuts, quinoa, dried fruit, fresh herbs and halloumi are topped with, not one but, three types of potato. Drown it in gravy and dig in.
I would prefer this to turkey on any Holiday!

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SERVES 10

5 sweet potatoes
Oil to drizzle
1 large onion, sliced
3 garlic cloves, crushed
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
6oz (180g) pack cooked chestnuts, roughly chopped
4 oz (100g) dried cranberries
2 oz (50g) dried apricots, chopped
2 tbsp za’atar spice mix
2 tbsp aleppo pepper, (or a good quality paprika if you don’t have any) plus extra to serve
Finely grated zest and juice 1 lemon
9 oz (250g) cooked quinoa
4 oz (100g) shelled unsalted pistachios, toasted in a dry pan
3 oz (90g) pine nuts, toasted in a dry pan
2 tbsp pomegranate molasses
Small bunch fresh dill, chopped, plus extra to serve
Small bunch fresh parsley, chopped
2 large free-range eggs, beaten
5 oz (125g) halloumi cheese, grated
1 purple sweet potato
1 maris piper (baking) potato

You’ll also need…
9″ (23cm) springform cake tin, greased, base lined with non-stick baking paper
Useful to have…
Mandoline

Heat the oven to 375F/180°C/160°C fan/gas 6.
Peel 4 of the sweet potatoes and slice into 1/4″ (1cm) rounds.
Spread evenly on a large roasting tray, drizzle with oil, season, then roast for 30 minutes.

Heat another drizzle of oil in a large non-stick frying pan and add the onion. Cook gently for 8 minutes, then add the garlic and cook 2 minutes more. Stir in the cumin, coriander and cinnamon and cook for a final 2 minutes, then put in a mixing bowl. Add the chestnuts, cranberries, apricots, za’atar, aleppo pepper, lemon zest and juice, quinoa, pistachios, pine nuts, pomegranate molasses, dill and parsley. Season generously, then stir in the eggs and grated halloumi until combined.

Layer half the roast sweet potato in the base of the prepared tin, then spoon half the spicy chestnut filling over the top. Repeat with the rest of the roast sweet potato and filling and press down firmly.
Peel the remaining sweet potato, purple sweet potato and maris piper potato, then slice thinly (about 3/4″ (2mm) thick) with a mandoline or sharp knife.
Toss with olive oil and salt, then layer tightly on top of the filling, overlapping the slices as you go and creating an attractive mix of colors.

Weigh the topping down with a casserole lid wrapped in baking paper and bake for 30 minutes. Remove the lid and bake for another 20-25 minutes until the potatoes are tender and crisp.
Leave to cool for 5 minutes in the tin. Remove and serve sprinkled with extra dill and aleppo pepper.
delicious. tips
Make the day ahead, keep covered in the fridge, then reheat until piping hot in
a low oven to serve.

*Aleppo pepper is not-too-hot chili flakes from the Middle East.If you can’t find it, use a good-quality paprika instead.

**Purple sweet potatoes have a rich flavor and creamy texture. If you can’t find them, use another regular sweet potato.

Accompaniments · Dairy-free · Do-ahead · Gluten Free · Nuts · Sauces · Vegan · Whole30 compliant

Dairy-free pesto with roasted cashews

October 16, 2019September 7, 2022 Belinda

From the food blog, Endless Meal.

Dairy Free Pesto is easy to make and so delicious. Rather than adding parmesan, we toast the cashews (cheaper than pine nuts!) which gives the pesto the best flavor.
It’s crazy easy to make. Pull out your food processor and gather the ingredients and it will be 99% made.
In the unlikely event that you have leftovers, it keeps well refrigerated for most of the week.
Serve it with eggs for breakfast, in a sandwich for lunch, or with pasta, salmon, or chicken for dinner.

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Makes 2 cups

3 cups basil, packed
2/3 cup roasted cashews.
2/3 cup olive oil
6 tablespoons lemon juice
2 garlic clove, minced
1/2 teaspoon sea salt (see notes)

To roast the cashews
Put the cashews on a baking sheet and toast them for 6-7 minutes at 350 degrees. They will be golden and smell fragrant when ready. Let them cool before using them in this recipe.

Place all the ingredients into your food processor and blend on low until it’s a chunky texture.
For a creamier pesto, blend on high.

*Depending on the type of salt you use, you may want to add an extra pinch more. Start with 1/4 teaspoon and add an extra 1/8 teaspoon if needed.
*For a super creamy pesto, use a high-powered blender and a splash or water so it runs smoothly.

Dessert · Fruit · Gluten Free

Pineapple with rum syrup and lime crème fraîche

October 15, 2019 Belinda

This hot and fruity dinner party-pleaser from Delicious Magazine only takes 30 minutes to make. It’s sweet, citrusy and drowned in a boozy rum syrup – it’s sure to go down well!

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Vegetable oil for frying
1 large pineapple, peeled, cored and cut into 8 long wedges (see tip)
2 tbsp unsalted butter

For the rum syrup
7oz (200g) caster (superfine) sugar
1 vanilla pod, split and seeds scraped out and added
Finely grated zest and juice 1 lime
Finely grated zest ½ orange
1 star anise
2 cardamom pods, crushed
1 bird’s eye chili (optional)
2 kaffir lime leaves
3.5 oz (100ml) dark rum

For the lime crème fraÎche
7oz (200g) full-fat crème fraîche
Finely grated zest and juice 1 lime
1 tbsp icing (confectioners) sugar

First make the rum syrup: put 7 fl oz (200ml) water and the sugar in a pan, then bring to the boil to dissolve the sugar. Add the rest of the syrup ingredients except the rum. Bubble for 1 minute, then cool for 1 hour.

Meanwhile, heat a large frying pan over a medium-high heat. Add a drizzle of vegetable oil, then add the pineapple wedges and cook for 5 minutes or until golden on the bottom. Turn the wedges over and add the butter, reducing the heat to medium. Fry the pineapple until golden all over and cooked all the way through. Transfer to a bowl or plate, then pour over the pan juices.

Put the frying pan back over the heat and add the rum (be very careful as it may flame). Use a wooden spoon to scrape the browned bits from the base of the pan. Bubble until reduced by half.

Add the cooled syrup to the rum in the pan. Bring to the boil, then reduce to a coating consistency. Strain the liquid, remove the spices (discard), then pour 3/4″( 2cm) of the syrup back into the pan with the pineapple and juices to warm through.

Mix the crème fraîche with the lime juice and icing sugar.
Serve the pineapple with a dollop of lime crème fraîche, a sprinkling of lime zest and the remaining syrup and lime crème fraîche on the side.

Accompaniments · Dairy-free · Do-ahead · Gluten Free · Holiday Food · Vegan · Vegetable sides

Thanksgiving cranberry and fig chutney

October 15, 2019September 7, 2022 Belinda

Try this instead of the usual cranberry sauce!
It’s also divine with ham, sausages, pork or cheese.

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2 lbs fresh cranberries
8 oz black mission figs
1 yellow onion, diced
1 cup golden raisins
2 cups brown sugar
1 1/2 cups apple cider
1 orange, juice and zest
1 lemon, juice and zest
2 tsp kosher salt
1 tsp ground cinnamon
1 tsp red pepper flakes
1/4 tsp ground cloves
2 tsp mustard seeds
2 tsp ginger, grated
1 bunch fresh thyme, tied together

Combine all of the ingredients in a pot, bring to a boil then simmer for 20-25 minutes, stirring occasionally, until thickened slightly.
Serve warm or at room temperature. Make this a few days ahead to lessen the load on Thanksgiving day.