Spicy sesame Asian guacamole

September 26, 2014September 7, 2022 Belinda

Who doesn’t like guacamole? Well, as I’m an Asian food nut, this recipe ticks all the boxes for me, especially if it is served with sesame rice crackers or fried wontons.

Serves 4 and the total time is 15 minutes.
3 ripe Haas avocados
1/3 cup chopped red onion
1/4 cup thinly sliced scallions,white and light green parts only
1 tbsp fresh lime juice
2 tsp chile-garlic sauce
1 1/2 tsp soy sauce or coconut aminos
1 tsp grated fresh ginger
1 1/2 tsp black sesame seeds
Coarsely ground black pepper to taste
Sesame rice crackers 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 avocado flesh in a bowl.
Add the red onion, scallions, lime juice, chile-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 black sesame seeds and serve immediately.

Asian flavors · Gluten Free · Salad · Vegan

Radicchio, banana and avocado salad with dates and a ginger- lime dressing

September 23, 2014 Belinda1 Comment

This is very unusual but sensational. Bananas and avocado have a very similar texture and the Asian dressing lends itself really well to this combination. I would love to hear what you think of it.

Serves 6 as a starter.

2 medium heads of radicchio
6 Medjool dates, pitted
2 firm bananas
2 ripe avocados

For the dressing
3 tbsp safflower oil
2 tbsp lime juice, freshly squeezed
2 tbsp Thai fish sauce
2 tbsp light brown sugar
2 tsp Asian chile sauce
1 tbsp finely minced ginger
1 tbsp chopped mint leaves
1 tbsp chopped cilantro sprigs

Pull apart the radicchio leaves, then tear away and discard the bitter white stem area; you should have abut 4 cups. Keep in the fridge until you’re ready to make the dish.
Thinly slice the dates. In a small bowl combine all the dressing ingredients and refrigerate until needed.
When ready to serve, slice the bananas and cut the avocado flesh into 1/4 slices. Stir the dressing, place the radicchio in a bowl and toss with just enough of the dressing to barely coat the leaves.
Transfer the leaves to salad plates and put the dates, banana and avocado slices in the same bowl, add the rest of the dressing and very gently toss together.
Place this mixture on top of the radicchio and serve at once.

Asian flavors · Fish · Gluten Free

Quick salmon fillet poached in coconut milk

September 23, 2014 Belinda

Such a simple, delicate and fragrant way to poach salmon fillets.

Serves 4

About 1 cup unsweetened coconut milk
About 1/3 cup freshly squeezed orange juice
1 tsp grated orange zest
2 tbsp Thai fish sauce
1 to 3 tsp Asian chile sauce, depending on how hot you like it.
1 clove garlic, minced
2 tbsp minced fresh ginger
2 tbsp chopped fresh mint
2 tbsp chopped cilantro sprigs
4 (6 oz) salmon fillets, skinned, pin bones removed

In a saucepan just large enough to hold the fish, combine the coconut milk, orange juice, orange zest, fish sauce, chile sauce, garlic, ginger, mint and cilantro and mix well.
Add the fish and make sure it is submerged. If it is not submerged, add equal amounts of coconut milk and orange.
Place the saucepan over medium heat and bring to a very low simmer. Cover the pan and decrease the heat to low. Cook for 6 to 8 minutes.
If the fish does not flake when prodded with a fork, cover the pan and simmer for 2 minutes more.
(If the fish is not submerged, turn the fish over after 5 minutes of cooking).
Gently remove the fish and place in dinner bowls or plates. Spoon the sauce around the sides and serve at once with some plain steamed rice, steamed snap peas and a wedge of lime.

Fish · Gluten Free · Whole30 compliant

Fresh salmon tartare

September 23, 2014January 7, 2017 Belinda

I adore any form of “tartare” and usually make them with tuna, so this is a lovely new addition to the repertoire.

Serves 6
1lb skinless fresh salmon fillet (preferably not farmed)
1/2 lb smoked salmon, thickly sliced
1/3 cup freshly squeezed lime juice (about 3 to 4 limes)
1/3 cup minced shallots (about 2 big shallots)
2 tbsp good quality olive oil
1/4 cup minced fresh dill (and some more sprigs for garnishing)
3 tbsp drained capers
2 tbsp Dijon mustard
1 tbsp whole-grain mustard
2 tsp kosher salt
1 tsp coarsely ground black pepper

(1 loaf good granary bread, thinly sliced and toasted, for serving) or celery sticks!

Cut the fresh salmon and the smoked salmon in 1/4 inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt and pepper.
Mix well, cover with plastic wrap and refrigerate for a few hours for the salmon to marinate.
When ready, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.

Baking · Chocolate · Dessert · Do-ahead · Gluten Free

Ginger chocolate oat bars

September 15, 2014September 8, 2022 Belinda

Anything with ginger is wonderful, but this combination is terrific, besides being very easy to make.
3 1/2 oz butter
3 1/2 oz jumbo oats
3 1/2 oz rolled oats
1 lb 72% dark chocolate
5 fl oz heavy cream
5 1/2 oz dried cranberries
5 1/2 oz dried cherries
5 1/2 oz crystallized ginger, chopped

Melt the butter in a pan. Add both types of oats and cook for three minutes. Transfer to an oven dish that will fit in your fridge.
Place a bowl over a pan of simmering water. Add the chocolate and cream to the bowl and leave to melt for 15 minutes without stirring.
Add the cranberries, cherries and ginger to the oats and stir.
When the chocolate has fully melted, give it a little stir and then pour over the oats and fruit. Fold the chocolate through and then refrigerate for 30 minutes.
When set, break into pieces by hand and serve

Asian flavors · Gluten Free · Poultry

Grilled soy – mustard chicken thighs

September 5, 2014February 7, 2016 Belinda

Another terrific and easy recipe, this time with Asian flavors for either grilled, broiled or even oven roasted chicken thighs. These recipes are so good for crowds with lots of rice to soak up the tasty juices.

Serves 6
12 boneless, skinless chicken thighs, (about 1 1/2 lbs)
3 tbsp Japanese soy sauce
3 tbsp Dijon mustard
1 tbsp chopped garlic
1 tbsp chopped cilantro
1 tbsp chopped Italian parsley
1 tbsp Chinese or Japanese sesame oil (preferably toasted)
1 tbsp olive oil
2 heaped tsp chopped orange zest
1 heaped tsp chopped fresh ginger

With a sharp knife, trim away all the fat from the thighs. Place the pieces on a plate.
In a blender or small capacity food processor, mix the soy sauce, mustard, garlic, fresh cilantro, parsley, sesame oil, olive oil, orange zest and ginger to make a rough paste.
With a spatula spread this paste evenly over the surface of each chicken thigh.
Cover with plastic wrap, refrigerate and marinate for 2 hours.
A half hour before you are ready to cook the chicken, remove it from the fridge.
Preheat the grill, broiler or oven. (If you’re using an oven set it to 400 F)
If cooking the chicken on the grill or broiler, turn it once until it is brown and fairly firm to the touch, 15 to 20 minutes approximately.
If using the oven, it might take up to 30 to 45 minutes until brown.
Serve at once.

Asian flavors · Gluten Free · Poultry · Whole30 compliant

Easy spicy roasted chicken thighs

September 5, 2014January 7, 2017 Belinda

This is a recipe adapted from a recipe of Suvir Saran, chef at Devi, Gramercy Tavern in New York.
Chicken thighs tossed with spices, marinated for up to one day and roasted is so easy to make and can be doubled or trebled for as many people as you like.

Serves 4
8 chicken thighs, with skin, pierced all over with a small knife.
5 cloves garlic, peeled
1 x 2-inch piece of fresh ginger, peeled
1 small jalapeno pepper, seeded, or cayenne pepper to taste
Juice and zest of 1 whole lemon
2 tbsp tomato paste
1/2 tsp salt , or to taste
1 tsp cumin powder ( I use ground roasted cumin seeds as there is more flavor)
1 tsp coriander seeds or ground coriander
Heat the oven to 400 F
Season the chicken thighs well with salt and pepper and put them in a bowl. Mince the garlic, ginger and jalapeno pepper.
Toss with all the remaining ingredients or put in a small food processor and grind to a paste.
(It’s okay if the coriander seeds are not fully pulverized as they will add a bit of crunch)
Rub the mixture thoroughly into the chicken.
* At this point you can cover and refrigerate for up to one day.
Put the thighs, skin side up, in a roasting pan. Roast for 25 to 35 minutes or until done.
Serve with rice or couscous.

Do-ahead · Gluten Free · Poultry

Roast chicken with dates, olives and capers

August 30, 2014September 8, 2022 Belinda

Thanks again to the incredible Yotam Ottolenghi for another Middle Eastern winner. The combination of sweet dates, briny green olives and tart capers, complements this dish so beautifully. It is best to prepare this dish 2 days before you need to serve it and leave it in the fridge to marinate so all the wonderful flavors permeate the chicken

Preheat the oven to 350 F
8 whole chicken legs, drumstick and thigh attached and skin on.
5 large cloves garlic, crushed
1/2 oz fresh oregano, plus extra for garnish
3 tbsp red wine vinegar
3 tbsp olive oil
4 oz pitted green olives
2 oz capers, plus 2 tbsp of their juices
3 oz Medjool dates, pitted and and quartered lengthways
2 bay leaves
4 fl oz dry white wine
1 tbsp date syrup or treacle
Salt and black pepper

Place the chicken in a large, non reactive bowl and add all of the ingredients, apart form the wine and date molasses, along with 3/4 tsp of salt and a good grind of pepper.
Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1 to 2 days, stirring the ingredients a few times during the process.
Spread out the chicken legs on a large baking tray, along with all the marinade ingredients. Whisk together the wine and date syrup/treacle and pour over the meat. Place in the oven and cook for 50 minutes, basting 2 or 3 times, until the meat is golden brown on top and cooked through.
Remove from the oven, transfer everything to a large warm platter, sprinkle over some freshly picked oregano leaves and serve.

Do-ahead · Gluten Free · Meat

Simple summer stew of tomato, merguez sausage and cannellini beans

August 29, 2014September 8, 2022 Belinda

Such a simple, summery stew to serve with just a green salad. if you can’t find merguez sausage, try using chorizo. This is so easy to throw together and full of flavor, thanks to the sausage.

Serves 4
A splash of olive oil
6 Merguez or Chorizo sausages
1 large onion, sliced
2 cloves garlic, crushed
1lb 6oz ripe tomatoes
7 fl oz chicken stock
2 x 15 oz cans Cannellini beans, drained and rinsed
A good handful Italian parsley

Heat the olive oil in a large saute pan or Le Creuset braiser on high heat. Roughly chop the sausages and fry until browned and beginning to crisp around the edges. transfer to a plate and lower the heat to medium.
Add the onion to the pan and fry for about 5 mins or until softened, adding the crushed garlic to the pan after a couple of minutes so it doesn’t burn.
Quarter the tomatoes, then add to the pan with the chicken stock and bring to a simmer. Season and stir, then simmer for 10 minutes.
Add the Cannellini beans to the pan with the browned sausages. Simmer for 10 mins or until the sausages are cooked through and the sauce is thickened.
Roughly chop the parsley, then stir through the stew. Divide it among 4 serving bowls. Sprinkle with ground black pepper and serve with some crusty bread and a green salad.

Appetizers · Asian flavors · Fish · Gluten Free · Nuts · Pasta · Salad

Crab, mango, basil and cilantro noodle salad

August 29, 2014February 8, 2016 Belinda

This is a recipe from the wonderful British food magazine called “Delicious”. This is so easy to throw together and no cooking other than boiling a kettle!

Serves 4
8 oz ribbon rice noodles (Thai Taste is a good brand)
1 large very ripe mango
A large bunch fresh Thai basil or regular basil
A large bunch fresh cilantro (coriander)
4 oz fresh white crabmeat
4 tbsp salted peanuts
Dressing
2 tbsp fish sauce
1 tbsp rice vinegar
1/2 tsp granulated sugar
Juice 1 lime, plus wedges to serve

Bring a kettle of water to the boil. Put the noodles in a large bowl ans cover with plenty of freshly boiling water. Leave for 20 minutes, stirring now and then. Drain, then rinse under warm water to remove the starch. Drain and set aside in the bowl.
For the dressing, whisk all the ingredients in a small bowl. Slice the “cheeks” off the mango, score the flesh into slim wedges, then scoop them out, discarding the skins.
Chop the herbs, setting aside a few whole leaves. Toss the chopped herbs through the noodles with the mango, crabmeat and dressing, then divide among the plates. Chop the peanuts, then scatter over the noodles with the reserved herbs.

Serve with lime wedges and sliced chile if you like.