Asian flavors · Dairy-free · Fish · Gluten Free · Whole30 compliant

Roast salmon with spiced coconut crumbs

March 1, 2016January 5, 2017 Belinda

As you probably know by now, anything with coconut makes me stop in my tracks, so when I saw this on the BBC GoodFood website, I had to try it. It’s easy and very tasty, what more do I need to say!

Serves 8
Made in 30 mins or less

2 oz butter, ghee or clarified butter
8 green cardamom pods, seeds removed and finely crushed
3 tbsp desiccated coconut
1 plump fresh red chili pepper, seeded and finely chopped
1 tbsp grated fresh ginger
2 garlic cloves, finely chopped
1 tsp ground coriander
1 pinch ground turmeric
8 slim boneless skinless salmon fillets
2 tbsp finely chopped fresh cilantro

UP TO A DAY AHEAD:.
Melt the butter in a medium pan, add the cardamon and coconut and stir non-stop for 2-3 minutes until the coconut starts to toast. Stir in the chili, ginger, garlic, ground coriander and turmeric. Cook for another minute then leave to cool.

Arrange the salmon in a single layer, spaced slightly apart, in 1 large or two smaller buttered ovenproof dishes. Season the salmon, scatter on the cilantro and spread the coconut mixture on top. Cover in cling film and chill (for up to one day) UNTIL ONE HOUR BEFORE COOKING.

TO SERVE:
Turn the oven to conventional 400F/200°C .
Roast the salmon for 13-15 minutes until cooked, but still moist. If this is for a buffet, bring to the table in the dish(es).

Do-ahead · Gluten Free · Salad

Bacon, avocado and corn salad

February 9, 2016September 7, 2022 Belinda

This has got to be the headiest combination of ingredients and although simple to make, your guests will adore this and there will never ever be any leftovers! The recipe uses a Mexican cheese called “cotija” but you can easily substitute feta cheese.

Serve 4 to 6

5 strips of thick-cut bacon
4 ears corn, husks and silks removed
3 oz cotija or feta cheese
2 tbsp chopped fresh cilantro
Juice of 1 lime
1 good sized Hass avocado
salt and pepper to taste

Fry the bacon strips on both sides until crisp. Transfer to a paper towel-lined plate to dry and remove all but 1 tbsp of the bacon fat from the frying pan.
Cut the kernels from the corn cobs and put into the frying pan with the 1 tbsp bacon fat.
Cook over medium-high heat for about 5 mins or until slightly golden-brown. Turn off the heat and tip the corn into a nice serving bowl, leaving behind as much of the bacon fat as possible. Let the mixture cool to room temperature.
Crumble in the cotija or feta cheese and add the cilantro and lime juice.
Roughly crumble the bacon into the corn mixture and toss to combine.
Cut the avocado flesh into 1/2 inch cubes. Put the avocado cubes into the frying pan and gently toss.
Taste and season with salt and pepper. Serve immediately at room temperature or refrigerate for later.
Bring to room temp before serving

Accompaniments · Dairy-free · Do-ahead · Gluten Free · Salad · Vegan · Vegetable-related

Cumin, avocado and corn salsa

February 9, 2016September 7, 2022 Belinda

This is delicious served with rice crackers or tortilla chips as an appetizer and also gorgeous on a dinner plate with a piece of sauteed salmon sitting on it. I like to roast my cumin, then grind it myself, as the oils are released and the smokiness of the roasting really adds something to the flavor. You can also add a can of drained and rinsed black beans to the salsa for extra protein.

Makes about 3 cups and serves 6

3 ears corn, husks and silks removed. (I have been known to use the equivalent in drained, tinned corn, when pushed)
1 good sized Hass avocado
1 cup quartered cherry tomatoes
1/2 cup finely chopped red onion
Juice of 1 lime
2 tbsp finely chopped fresh chives
2 tbsp finely chopped fresh cilantro
2 tbsp finely chopped jalapeno chili pepper
1/2 to 3/4 tsp ground cumin
salt and pepper to taste

Cut the kernels off the corn cobs by using a sharp knife and transfer the kernels to a large bowl.
Cut the avocado in half lengthwise and remove the pit from the avocado and discard. Remove the flesh and cut the avocado into 1/2-inch pieces. Transfer to the bowl with the corn.
Add the cherry tomatoes, red onion, lime juice, chives, cilantro, jalapeno and cumin to the bowl, and toss together gently so as not to mash the avocado. Season with salt and pepper to taste.
Refrigerate the salsa for about 30 minutes and bring back to room temperature before serving.

Appetizer Vegetarian · Appetizers · Asian flavors · Dairy-free · Do-ahead · Gluten Free · Whole30 compliant

Spicy Asian sesame guacamole

February 9, 2016September 7, 2022 Belinda

I love anything to do with avocados and this recipe, served with those lovely sesame rice crackers, is the perfect appetizer. Beware though, you will look like all your front teeth have fillings in them due to the black sesame seeds, so have toothpicks handy!

Serves 4

3 good-sized ripe Hass avocados
1/3 cup chopped red onion (fairly finely chopped)
1/4 cup thinly sliced scallions, white and light green parts. Reserve some for decoration
1 tbsp fresh lime juice
2 tsp chili-garlic sauce
1 1/2 tsp soy sauce or Coconut Aminos
1 tsp grated fresh ginger
1 1/2 tsp black sesame seeds
1/2 tsp toasted sesame oil
Coarse salt and freshly ground black pepper to taste
Sesame rice crackers, or celery sticks for serving.

Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the flesh in a bowl.
Add the chopped red onion, scallions, lime juice, chili-garlic sauce, soy sauce, ginger, 1 tsp of the sesame seeds and the sesame oil.
Mash with a fork until half smooth and half chunky.
Taste and add salt and pepper if desired. Sprinkle with the remaining 1/2 tsp sesame seeds and some chopped scallions and serve immediately with the rice crackers

Gluten Free · Meat · Nuts · Vegetable sides · Vegetable-related · Whole30 compliant

Addictive asparagus

January 8, 2016March 4, 2023 Belinda

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This recipe is really special as it combines the most wonderful melange of flavors that complement asparagus so beautifully

Serves 4

4 oz pancetta or prosciutto cut into 3/8 inch to 1/4 inch dice
1 tbsp butter, ghee or clarified
1lb asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
1 1/4 cups leeks, thinly sliced crosswise (white and pale green parts only)
2 cloves garlic, minced
Zest of one lemon
1 teaspoon orange zest
2 tbsp toasted pine nuts or almonds
1-2 tbsp Italian parsley, chopped
Salt and freshly ground pepper to taste

In a large non-stick pan, sauté the pancetta, stirring frequently, over medium heat, until crisp and lightly golden. Remove onto some paper towels to get rid of some of the oil. Wipe the pan clean and add 1 tbsp of butter to pan. Add the asparagus pieces and leeks and sauté until the asparagus is tender crisp, about 3-4 minutes.
Add the garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. At the last minute, stir in the pancetta and heat through for about 1 minute.
Season to taste with freshly ground pepper and salt and serve immediately.

Dairy-free · Gluten Free · Nuts · Vegetable sides · Vegetable-related

Bruce’s beautiful broccoli dish

September 17, 2015February 7, 2016 Belinda

You may not have known but I am married to not only a wonderful composer, but a wonderful cook. Because he’s such a brilliant orchestrator of his own music, that attention to detail works wonders with his food preparations too. He just knows how to combine flavors, textures, tweak, and make all his food look and taste stunning.
This recipe he makes up, so I have had to stand over him and catch the ingredients as he throws them into the bowl, then measure them and give them back to him to re-throw. It has taken several times to get it right and he continues to tweak the recipe but to me, there is no better dish using broccoli out there.

Serves 2, but can easily be augmented

4 Cipollini onions
1 large head of broccoli
1/2 cup whole cashews or slivered blanched almonds
3 cloves garlic or granulated garlic to taste
Dried chili pepper flakes
1/3 cup smoked sun-dried tomatoes (the smoked ones are preferable if you can find them)
1/2 cup good olive oil
salt and pepper

First, fill a large pot of salted water and bring to the boil. This is for the broccoli and onions.
Peel and quarter the onions. Chop the garlic if using real garlic. Cut the broccoli into florets and cut the stems into 1/4 inch slices.

Lightly toast the nuts, then put these into a large bowl. Add the chopped garlic or 4 to 5 shakes of granulated garlic, 4 big pinches of salt and 2 good pinches of dried chili pepper.
Julienne the sun dried tomatoes and add them to the bowl.

When the water is boiling, add the broccoli and onions and cook for 3 minutes only. (Please use a timer for this) Drain and add to the bowl with the nuts and sun dried tomatoes. Add 1/2 cup olive oil, toss together and season very well. It can take a good whack of salt but taste as you season to check.

Bruce’s beautiful broccoli dish

Serves 2, but can easily be augmented

First, fill a large pot of salted water and bring to the boil. This is for the broccoli and onions.

Peel and quarter the onions. Chop the garlic if using real garlic. Cut the broccoli into florets and cut the stems into 1/4 inch slices.
Lightly toast the nuts, then put these into a large bowl. Add the chopped garlic or 4 to 5 shakes of granulated garlic, 4 big pinches of salt and 2 good pinches of dried chili pepper.
Julienne the sun dried tomatoes and add them to the bowl.

Appetizer Vegetarian · Appetizers · Gluten Free · Vegetable-related

Roasted cauliflower with truffled pea pesto and feta crema

September 17, 2015February 8, 2016 Belinda

I had this at “Etch” in Nashville recently and thought I had died and gone to heaven. It is a stunning appetizer with two fabulous dips and would be wonderful to serve for a dinner party as it’s so easy.

Serve 4 (or 2 if you adore it)

1 head of cauliflower cut into bite sized florets
1 tbsp olive oil plus more for garnish
Salt and pepper
Pea shoots or micro greens for garnish
A few salted almonds or Marcona almonds dropped onto the pea pesto
A few green olives and thinly sliced scallions for garnish

Pea pesto
2 cups fresh blanched peas or 2 cups frozen peas, thawed
2 tbsp butter
1 tbsp water
(Some people swear by adding 2 drops of liquid smoke, but it’s optional)
1 tbsp extra virgin olive oil
¼ cup grated Parmesan
½ tsp salt
1 pinch cayenne pepper
1 tbsp truffle oil
For the pea pesto
In a medium saucepan over medium heat, warm the peas with the butter and water until they are tender.
Add all the ingredients except the truffle oil to a blender, and mix slowly.
Gradually increase the speed until the mixture is creamy, adding truffle oil as you blend.
Add a few drops of water if the mixture is too thick.

Feta crema
4 oz cream cheese, softened
2 oz Greek feta cheese, crumbled
2 tbsp olive oil
1 tbsp fresh lemon juice
1/3 cup cauliflower, shaved with a box grater to snow-like consistency
Salt and pepper
For the Feta Crema
Stir the ingredients together until smooth

For the cauliflower
Preheat the oven to 375 to 400 degrees. In a medium mixing bowl, toss the cauliflower florets with 1 tbsp olive oil and salt and pepper to taste
Spread out the cauliflower on a baking sheet into an even single layer.
Roast until the edges are browned and the florets are easily pierced with a knife, between 15 and 20 minutes
To Serve
Place the roasted cauliflower florets in the center of a serving platter and drizzle with olive oil.
On one side of the florets mound the pea pesto and on the other side, mound the feta crema.
Garnish with the pea shoots or other seasonal micro greens, scallions, olives and almonds.

Fruit · Gluten Free

Watermelon, feta and blackberry skewers

August 30, 2015February 9, 2016 Belinda

This is wonderfully simple and delicious with the sweet and salty combined and very pretty on the plate. From the food blog, “A healthy life for me”

Serves: 24

1 small seedless ripe watermelon, cut into 1″cubes
6 ounces of Greek Feta cheese, cut into 1” cubes
Fresh ripe firm blackberries
Small wooden skewers

Skewer watermelon chunks, feta and blackberry.
Place on serving platter and store in refrigerator until ready to serve. How easy it that!