Salad of fresh figs, candied walnuts and mountain Gorgonzola cheese

August 15, 2015February 7, 2016 Belinda

Such an exquisite combination. Mountain Gorgonzola is the perfect creaminess for a blue cheese for this dish, but don’t worry if you can’t find it. Plain Gorgonzola will be fine.

Serves 6

1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/2 tsp lemon juice
salt and pepper
6 cups mesclun greens, such as arugula, oak leaf, mache or radicchio
1/2 cup crumbled mountain Gorgonzola
12 fresh figs, halved
1/3 cup candied walnuts

Mix together the balsamic, olive oil, lemon juice, salt and pepper in a small bowl.
In a separate large bowl, combine the greens, Gorgonzola, figs and walnuts.
Toss well with the dressing and season with salt and pepper.

Serve

Appetizers · Do-ahead · Fish · Gluten Free

Compote of salmon and cauliflower cream

August 4, 2015September 7, 2022 Belinda

This really gorgeous starter can be ideally served for both lunch and dinner. Either make it in a 4″ ring mold or make it like in this picture, in a small chilled glass.

Makes 6 portions

One side of salmon, about 2 3/4 lbs (skinned, fileted, and pin boned)
1 3/4 pints extra virgin olive oil
A bunch of dill
1 tsp rock salt

For the Cauliflower cream
1 medium cauliflower
whole milk
A handful of fresh cilantro
1 tsp coriander seeds, crushed
1 tsp white peppercorns, crushed
17 fl oz heavy cream
salt and white pepper, freshly ground

Salmon
Preheat the oven to 90C/200F/Gas 1/2
Place the salmon in a suitable container lined with foil, and cover with the olive oil and fresh dill. Sprinkle with rock salt.
Fold the foil over and place the container in preheated oven, making sure that the salmon is completely immersed in the oil. The cooking time will be around 20 minutes. The salmon should then be taken out of the oven and left in the oil.

Cauliflower cream
Break the cauliflower into small florets, and place in a pan with enough milk to cover. Tie the fresh cilantro and crushed seeds and peppercorns in a small piece of muslin and place in the milk. Cook until the cauliflower florets are very soft.
Drain off and discard the milk, remove and discard the small muslin bag, then puree the cauliflower.
Leave to cool, then gently fold in the double cream. Season as required, then chill.

Gently remove the salmon from the oil, removing any dill. Drain off any excess oil, then gently flake the salmon.

To serve,
Place a 10cm ring mold (with 7cm diameter) on the first plate. Place some flaked salmon in the bottom of the mold. (or put some flaked salmon into a chilled glass)
Spoon the chilled cauliflower cream on top and garnish with a small seasonal salads, and toasted brioche.
Remove the mold and create compotes of salmon on the other plates.
You can also garnish the dish with tomato (cut into tiny cubes), coriander oil and a mixture of mushroom powder and olive oil.

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

Mixed Beans with Peanuts, Ginger, and Lime

August 4, 2015February 8, 2016 Belinda

This is a great summer throw-together to make when there are lots of beans at the market. Mix colors and types for the full effect. Another Yotam Ottolenghi gem

Servings: 6

2 pounds mixed snap beans (such as green, wax, haricots verts, and/or Romano), trimmed
½ tsp kosher salt, plus more
5 tablespoons olive oil, divided
½ large shallot, finely chopped
1 1-inch piece ginger, peeled, finely grated
1 lemon grass stalk, tough outer layers removed, finely grated on a Microplane
2 garlic cloves, finely grated
½ tsp ground coriander
Freshly ground black pepper
⅓ cup salted, roasted peanuts
3 kaffir lime leaves, finely chopped
1 tsp finely grated lime zest
3 tbsp fresh lime juice
¼ tsp sugar
⅓ cup (packed) cilantro leaves with tender stems, plus more for serving

Working in batches by type, cook the beans in a large pot of boiling salted water until crisp-tender, 1–4 minutes. Transfer with a slotted spoon to a large bowl of ice water; let cool. Drain and pat dry.
Heat 1 tbsp oil in a small skillet over medium and cook shallot, stirring occasionally, until tender, about 3 minutes. Add the ginger, lemongrass, garlic, and coriander and cook, stirring, until very fragrant, about 1 minute. Transfer to a large bowl; season with salt and pepper.
Heat 1 tbsp oil in the same skillet over medium-high. Cook the peanuts, tossing often, until golden brown and fragrant, about 2 minutes. Transfer to paper towels; let cool, then coarsely chop. Set aside 1 tbsp peanuts for serving.
Whisk the kaffir lime leaves, lime zest, lime juice, sugar, ½ tsp. salt, and remaining 3 tbsp oil into the shallot mixture. Add the beans, remaining peanuts, and ⅓ cup cilantro and toss to coat; season with salt and pepper. Serve topped with more cilantro and reserved peanuts.

Dairy-free · Gluten Free · Vegan · Whole30 compliant

Pan-fried eggplant with balsamic, basil and capers

August 4, 2015January 5, 2017 Belinda

Sweet, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction. Beautiful combination.

Serves 4
1/2 cup balsamic vinegar
1 cup olive oil
2 small eggplant (about 8 oz. each), trimmed and sliced 1/3″thick crosswise.
Kosher salt and freshly ground black pepper, to taste>
2 tbsp. capers
4 basil leaves, thinly sliced

Simmer the vinegar over medium heat in a 1-qt saucepan until reduced to a thick syrup, about 15 minutes.
Heat half the oil in a 12″ skillet over medium-high heat. Working in batches and adding more oil as needed, fry eggplant, flipping once, until golden-brown, 5–7 minutes.
Transfer to paper towels to drain and season with salt and pepper. Arrange on a platter; drizzle with balsamic.
Garnish with capers and basil.

Asian flavors · Curry · Gluten Free · Meat · Whole30 compliant

Thai meatball coconut curry

July 28, 2015September 13, 2018 Belinda

What could be better than the comfort of meat balls surrounded by Thai flavors and swimming in coconut broth? Very little, if you ask me. I am sharing this recipe from “Delicious” magazine as there is nothing I would do to tweak it.You can freeze half of this for another time, which is perfect!

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Serves 4
3 tbsp olive oil
2 red bell peppers, sliced
4 to 5 tbsp Penang curry paste (You can use Thai kitchen Penang curry paste, if available)
2 x 14 oz cans coconut milk (Use sugar-free brands)
1 each large red and green chilli pepper, de-seeded and finely shredded
6 scallions, (spring onions) thinly sliced
2 lemongrass stalks, tough outer leaves removed and inner leaves finely diced
Juice of 2 limes, plus lime wedges to serve
5 to 6 oz ground almonds
(Steamed rice, optional)

For the meatballs
2lbs ground pork
5 scallions, finely diced
1 large red chilli, deseeded and finely diced
2 lemongrass stalks, tough outer leaves removed, inner leaves finely diced
good bunch of cilantro, leaves finely chopped
1 1/2 to 2 inch piece of ginger, grated
grated zest and juice of 2 limes
1 medium free range, organic egg

In a large bowl mix the ingredients for the meat balls. Season and with wet hands, form into about 40 walnut-sized balls. Put on a large plate and chill for 15 minutes or until needed.

Heat 2 tbsp of the oil in a large, deep frying pan, add the meatballs in 2 batches and fry for 10 minutes until cooked through and browned. Remove and set aside.

In the same pan, heat the remaining olive oil, add the peppers and fry for 2 minutes until softened, then add the curry paste and cook for 1 minute.
Stir in the coconut milk, chillies,scallions, lemongrass and lime juice. Gently simmer for a few minutes then add the almonds and cook for a few minutes to warm through (add a little water or chicken broth if the curry sauce seems too thick)

Add the meatballs to the curry sauce and heat through. Divide half the curry among 4 serving bowls, sprinkle with cilantro leaves and serve with rice and lime wedges.

** Cool the remaining curry and spoon into a freezerproof container. Seal and freeze for up to 3 months.
Thaw overnight in the fridge, then transfer to a saucepan and heat until the sauce and meatballs are piping hot.

Dairy-free · Gluten Free · Nuts · Salad · Vegan · Whole30 compliant

Patricia Wells’ Zucchini Carpaccio with Avocado and Pistachios

July 26, 2015January 5, 2017 Belinda3 Comments

When you just can’t look another zucchini in the face, put it on a pedestal. Raw zucchini can be spongy, bitter and strangely sticky, so pamper it like Patricia Wells does here, by shaving it into delicate ribbons, then bathing them in a lemony marinade.

A trusted mandoline makes a big difference here — and if you don’t have one, you’re better off opting for a vegetable peeler than a sharp knife. You want planks as thin as flower petals.

There will be leftover lemon salt. Swirl it into buttered pasta; dust it on blanched green beans; put a pinch on a dark chocolate cookie.

Serves 4 (as a meal) Lemon Zest Salt:

1 tbsp lemon zest, preferably organic
1 tbsp fine sea salt

Combine the lemon zest and salt in a spice grinder, and grind into a fine powder. Transfer to a small jar and close the lid. (Store, sealed in the jar, in the refrigerator for up to 1 week. After that the lemon flavor will begin to fade.)

Salad:

1 tablespoon freshly squeezed lemon juice
1/4 teaspoon Lemon Zest Salt
3 tablespoons best-quality pistachio oil (such as Leblanc) or extra-virgin olive oil
4 small, fresh zucchini (about 4 ounces each), rinsed and trimmed at both ends
1 large ripe avocado
1/2 cup salted pistachios
Leaves from 4 fresh lemon thyme or regular thyme sprigs, with flowers if possible
Fleur de sel

In a small jar with a lid, combine the lemon juice and 1/4 teaspoon Lemon Zest Salt. Cover with the lid and shake to blend. Add the oil and shake to blend.
With a mandoline, vegetable peeler, or very sharp chef’s knife slice the zucchini lengthwise as thin as possible. Arrange the slices on a platter and pour the dressing over them. Tilt the platter back and forth to coat the slices evenly. Cover with plastic wrap and let marinate at room temperature for 30 minutes, so the zucchini absorbs the dressing and does not dry out.
Halve, pit, and peel the avocado, and cut it lengthwise into very thin slices. Carefully arrange the slices of marinated zucchini on individual salad plates, alternating with the avocado slices, slightly overlapping them. Sprinkle with the pistachio nuts. Garnish with the thyme leaves and flowers and fleur de sel.
Serve and enjoy!

Asian flavors · Gluten Free · Grains

Thai coconut rice

May 31, 2015February 8, 2016 Belinda

Creamy exotic coconut rice combined with a little bite from red pepper flakes and ginger, creates a delicious dish to accompany a wide range of entrees.

Serves 4

1 cup uncooked basmati rice or 1 cup jasmine rice or 1 cup long grain rice
1 (14 ounce) cans coconut milk
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon turmeric
1 teaspoon finely chopped fresh ginger
finely chopped crystallized ginger (optional)
sliced toasted almonds (optional)

Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
Stir well to combine.
Cook over medium high heat, stirring until mixture comes to a low boil.
Immediately reduce heat to low.
Cover and cook for about 18 minutes.
Fluff with a fork, then cover, and let sit for 5 more minutes.
Garnish the finished rice with the candied ginger and the sliced toasted almonds.

Asian flavors · Curry · Gluten Free · Grains · Vegetable sides

Baked curried rice with apples and coconut

May 31, 2015September 13, 2018 Belinda

Gluten Free · Meat

Warm pan of garbanzo beans, chorizo, spinach and goat cheese

May 31, 2015February 8, 2016 Belinda

I just love healthy and flavorsome food that is easy to prepare.

Serves 4 to 6
1/2 teaspoon olive oil
2 cups baby spinach
Kosher salt
1/4 teaspoon red wine vinegar
1 medium onion, thinly sliced into half moons
3 roasted red peppers, preferably packed in oil, chopped
5 cloves garlic, minced
2 chorizo sausages, chopped
1/8 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
One 14oz can garbanzo beans (chickpeas) drained and rinsed
2 tablespoons chives, chopped
3 tablespoons parsley, chopped
1/4 cup goat cheese (chèvre) crumbled

Heat the olive oil over medium heat in a wide saucepan. Add the spinach and toss to coat. Heat the spinach until it begins to wilt, about 4 minutes, then add the red wine vinegar and a pinch of kosher salt. Remove the spinach into a bowl.

Add the onion, the roasted red pepper, and the garlic to the pan. Sauté for 5 to 7 minutes, until the onion is translucent. Add the chorizo. (If the chorizo is not cured, make sure to cook it through, about 5 to 7 minutes.) Add the paprika and the cayenne. Add the chickpeas, then stir everything together. Taste and correct the salt, as needed.

Stir in the reserved spinach, then the chives and the parsley, and finally top with the chèvre. Lightly stir through. Serve warm with crusty bread