Baked lemongrass and coriander fish

September 3, 2013January 10, 2016 Belinda2 Comments

Another mouthful of flavor explosions. This is also a very quick and light dish.

Serves 4

4 x 7oz fish fillets, like Chilean sea bass, halibut or cod
Plain (all purpose ) flour, seasoned with salt and pepper. (GF people can use coconut flour)
2 to 3 tbsp peanut oil
2 onions, sliced
2 lemongrass stems, white part only, finely chopped
4 kaffir lime leaves, finely shredded
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp finely chopped red chili
6 fl oz or 3/4 cup chicken stock
13 fl oz or 1 1/2 cups coconut milk
1 very large handful fresh cilantro, chopped
2 tsp fish sauce

Preheat the oven to 350F
Toss the fish fillets lightly in the seasoned flour.
Heat half the oil in a large heavy-based frying pan and cook the fish over medium heat until lightly browned on both sides. Transfer to a shallow ovenproof dish

Heat the remaining oil in the pan. Add the onion and lemongrass and cook, stirring, for 5 minutes or until the onion softens. Add the kaffir lime leaves, ground spices and chili and stir for about 2 minutes or until fragrant.

Add the stock and coconut milk and bring to the boil. Pour over the fish, then cover and bake for 20 mins or until tender.
Transfer to a plate.

Stir in the cilantro and fish sauce into the remaining sauce and season to taste.
Pour over the fish to serve

* Kaffir lime leaves are dark green and glossy with a double leaf. They must be shredded very finely as they can be tough.

Asian flavors · Gluten Free · Vegan · Vegetable sides · Vegetable-related · Whole30 compliant

Roasty,spicy,crackling cauliflower!

September 3, 2013January 7, 2017 Belinda

This is heady with spices and roasty flavor. We love cauliflower and I could almost devote a recipe book to this wonderful vegetable!

Serves 4

1 large head of cauliflower, cut into florets, about 6 cups
1 cup diced red onions
1/4 cup canola oil
1/2 tbsp curry powder
1/2 tbsp garam masala
1/2 tbsp fennel seeds
1/4 tsp crushed red chile flakes
2 tsp salt
2 large garlic cloves, minced
1 tbsp grated fresh ginger
1/2 tbsp grated lemon zest
1 tsp freshly ground black pepper
1/2 cup frozen peas, thawed
1/4 cup chopped fresh cilantro

Preheat the oven to 400F

Place the cauliflower, onions, canola oil, curry powder, Garam masala, fennel seeds, red chile flakes, salt, garlic, ginger, lemon zest and pepper in a large bowl.
Toss the ingredients together and blend until each piece of cauliflower is coated with the oil and spices.
Place the mixture in a large shallow baking pan and roast for 25 to 30 minutes, until the cauliflower is crisp tender, turning the cauliflower every 10 minutes to cook evenly.
When done the cauliflower should be golden brown.
Place the cauliflower in a large serving bowl and mix in the peas and cilantro.

Asian flavors · Gluten Free · Grains · Vegan · Vegetable-related

Orange and currant pilaf

August 24, 2013August 1, 2021 Belinda

This dish is so fresh and clean tasting, it’s wonderful with broiled, baked fish or shellfish.
You can substitute the currants with golden raisins or black raisins ff you can’t find currants. It will look different but taste pretty similar.

Serves 4

1 tbsp butter or olive oil
1/3 cup finely chopped onion
1 cup basmati white rice
2 tbsp dried currants (or raisins/golden raisins if you don’t have currants)
1 tbsp finely shredded orange zest
1 tbsp grated fresh ginger
1 3/4 cups water or chicken broth. (I prefer chicken broth)
1/2 tsp salt or to taste (you may not need it if you’re using broth)
Fresh chopped parsley, for garnish
Toasted slivered almonds, for garnish

Melt the butter in a large wide saucepan over medium heat. When the foam subsides, add the onion and saute over low heat, stirring until golden brown, about 5 minutes.
Add the rice, currants, orange zest and ginger and saute over medium heat, stirring for 2 minutes.

Stir in the water/broth and salt (only if you’re using water) and heat to boiling, stirring.
Cover and cook over medium low heat for 15 minutes or until the water/broth is absorbed.
Let stand, uncovered off the heat for 5 minutes before serving

Garnish with a little fresh chopped parsley and toasted slivered almonds for some more color

Asian flavors · Do-ahead · Gluten Free · Grains · Nuts · Salad · Vegetable-related

Bok Choy Brown Rice Salad with Orange Sesame Dressing

August 24, 2013September 9, 2022 Belinda

So tasty, tangy and nutty, you won’t want to stop eating this salad!!

For the salad

4 cups cooked brown rice
1 1/2 cups coarsely shredded carrot
3 baby or 2 normal bok choy, rinsed, trimmed and thinly sliced
1/2 cup frozen peas, thawed
1/4 cup minced fresh cilantro
1/2 cup thinly sliced trimmed scallions
1/2 cup chopped dry roasted peanuts
1 tbsp toasted sesame seeds

For the dressing

3 cloves garlic, minced or pressed
1 tbsp freshly squeezed orange juice
1 tsp orange zest
2 tbsp rice vinegar
1 1/2 tbsp soy sauce
1 1/2 tbsp toasted sesame oil
1 tbsp honey
salt and pepper, to taste
1/4 cup canola oil

To make the salad, combine the brown rice, shredded bok choy, peas, cilantro, peanuts, scallions and sesame seeds in a large bowl. Toss gently to combine.

To make the dressing, combine all the ingredients in a bowl. Whisk vigorously until well combined.
Taste and adjust the seasonings, accordingly. Add the dressing to the bowl with the salad, a bit at a time, tossing gently to coat.
Taste and add more dressing as necessary. Store in an airtight container in the refrigerator.

Asian flavors · Gluten Free · Whole30 compliant

Ginger green beans

August 24, 2013January 7, 2017 Belinda

I’ve recently been coming across recipes I used to make years ago and had forgotten about.
Due to eating too much on our recent two week vacation in the wine country, we both feel we need to clean up our act and lose some weight.
This is a lovely recipe, as it’s packed full of interesting gingery flavor but incredibly low in calories.

Serves 6

1 tbsp olive oil
1 tbsp plus 1&1/2 tsp finely minced fresh ginger
1 tbsp finely minced garlic
1&1/2 lbs green beans, trimmed
1&1/2 cups chicken broth
freshly ground black pepper and salt

In a large skillet, heat the olive oil over medium heat. Add the ginger and garlic and cook for about 1 minute, until lightly browned.

Add the beans and cook for 2 to 3 minutes, stirring constantly.
Add the chicken broth and continue cooking, tossing,for about 5 minutes until the liquid evaporates and the beans are tender. (If they are still too crispy, you can cover the pan for a short time, then remove the lid to reduce the sauce)
Season with pepper and salt and serve immediately

Appetizers · Fish · Gluten Free

Spicy jerk prawn and mango, black bean tacos with a Caribbean coconut dressing

August 20, 2013February 8, 2016 Belinda

I just love the BBC Good Food website and magazine. Interesting, exotic and very different flavors from the Caribbean

12oz raw peeled prawns
1/2 tbsp Jamaican jerk paste
14 to 15oz can black beans, drained and rinsed
1 large ripe mango, stoned, peeled and diced small
1/2 red onion, sliced
1/2 seedless or de-seeded cucumber, diced small
A bunch of cilantro, leaves roughly chopped
8 taco shells
1/2 tbsp vegetable oil
2 Boston Bibb lettuces or romaine, shredded

For the dressing
6 fl oz unsweetened coconut milk
zest and juice of 1 lime
2 good pinches of sugar

Stir the prawns and jerk paste together in a bowl and set aside.
Mix together the dressing ingredients.
Tip the beans into a bowl along with the mango, onion, cucumber, most of the cilantro, the dressing and some seasoning
Warm the taco shells following the packet’s instructions.
Heat the oil in a large frying pan, add the prawns and cook for 2 -3 mins or until cooked through.
To build the tacos, start with a handful of shredded lettuce, followed by the bean salad, then top with the prawns.
Sprinkle over the remaining cilantro and serve.

Use up leftover taco shells by crushing and scattering them over a salad for some extra crunch or blitz them in a food processor and use to coat fish or chicken when frying in place of breadcrumbs.

Do-ahead · Gluten Free · Meat · Poultry

Coq au riesling

August 20, 2013September 9, 2022 Belinda

This is one of the great Nigel Slater’s recipes. I love his food as it has so much flavor and is easy.
I know you’ve probably had Coq au vin many times, but this is ten times tastier, creamier and has a real depth in flavor.
Make sure you serve this with really good warm crusty bread because everyone will be wanting to mop up the incredible sauce.

Serves 2 but you can easily double or treble it

4 tbsp butter
1 tbsp olive oil
4 oz bacon (streaky) or pancetta, diced
2 onions, peeled and chopped
4 cloves garlic, peeled and chopped
4 joints of organic, free range chicken on the bone, seasoned with salt and pepper (I used whole chicken legs)
10 oz small cremini (brown) mushrooms, halved or quartered
16 fl oz medium dry white wine, such as Riesling
10 fl oz heavy cream
4 tbsp chopped Italian parsley

Melt the butter in a heavy shallow cast iron dish like the one in the photograph (Le Creuset) and pour in the oil.
Put in the diced bacon or pancetta and let it color a little then add the onions and garlic.
Leave to cook over a moderate heat until the onions have softened but not yet colored.

Scoop the bacon and onions out with a slotted spoon, leaving behind the cooking juices, then add the seasoned chicken pieces.
Let them brown lightly on all sides. A moderate heat is best for this but be prepared to add a little more oil if the butter shows signs of browning.

Remove the chicken pieces and set aside. Add the mushrooms to the juices in the pan and continue cooking for 10 mins, then return the bacon, onions and chicken pieces to the pan.
Turn up the heat, pour in the wine and bring quickly to the boil and then turn it down to a simmer.
Let everything cook at a gentle bubble for 25 to 35 minutes, turning the chicken from time to time.

Lift the chicken out of the pan and pour in the cream. Season with salt and freshly ground pepper and stir in the chopped parsley.
Continue cooking at an enthusiastic bubble until the cream starts to thicken slightly.

Return the chicken to the pan.
When the chicken is thoroughly hot and the sauce has thickened it is time to serve!

Dessert · Do-ahead · Gluten Free · Icecream

Cheddar cheese ice cream

August 19, 2013September 9, 2022 Belinda

This is divine!
I had this recipe last night on apple pie at a fabulous restaurant in Forestville, Russian River. I think it would work really well with any form of apple crumble or pie especially with a cheese crust, as the one last night had.
Make sure to find a really good mature cheddar cheese, not the orange plastic sort that most supermarkets have here in the US.
You would be better with a “Kerrygold” Dublin mature.

Makes 1 quart

7 large eggs, separated
1 cup sugar
1/4 tsp salt
1&1/2 cups half and half
1 cup heavy cream
1 tbsp good vanilla extract
1&1/2 cups (6oz) Mature cheddar cheese, shredded

In a medium mixing bowl, beat the sugar and salt into the egg yolks with a hand mixer until thickened and pale yellow. Set aside.

Bring the half and half to a simmer in a heavy, medium pan over medium heat.
Slowly beat the hot half and half into the egg mixture. Pour the entire contents back into the pan and place over a very low heat. (or over a double boiler)

Stir constantly until the custard thickens slightly; do not let it boil. Remove from the heat, transfer back into the bowl and then stir the grated cheese into the custard until it melts.
When the cheese is melted, stir in the cream and vanilla axtract. Cover and chill until cold.

Freeze in your ice cream maker according to the manufacturer’s instructions, then transfer ice cream into a glass or plastic container, covering tightly and place in the freezer overnight. (or at least 2 hours)

For a terrific variation, try replacing the cheddar cheese with 4 oz Stilton or even better, Roquefort!!
Serve with poached prunes or figs.

Gluten Free · Vegan · Vegetable-related

Grilled vegetable stack

August 18, 2013 Belinda

Being on vacation for two weeks in Sonoma County gives me a chance to try all the local produce and what with this weather topping 99F several times, the grill is being used a lot.
I saved this recipe from another blog and the addition of hummus is lovely. You can flavor the hummus with chipotle sauce (not too much) for a smokey hint, or fresh basil and garlic or even some sun dried tomato. It also provides a “glue” for the vegetables to sit on so they don’t slide off the mushroom.

1 large red onion, peeled, trimmed and sliced into 6 slices
2 large red bell peppers, cored, sliced into three pieces
2 large yellow peppers, cored, sliced into 3 pieces
1 large zucchini, halved, sliced lengthways to make 6 pieces
1 large yellow squash, halved, sliced lengthways, to make 6 pieces
1 medium – large eggplant, trimmed, sliced into 6 pieces
6 large portobello mushroom caps, stemmed, gills removed
1/2 cup olive oil
3 tbsp balsamic vinegar
3 cloves fresh garlic, chopped
1 tsp each of dried thyme, dill and parsley
Sea salt and ground pepper, to taste
Lemon hummus recipe below
For serving
fresh chopped chives

In a large bowl combine the onion, bell peppers, zucchini, yellow squash, eggplant and portobello mushrooms.
In a small glass bowl combine the olive oil, balsamic vinegar, garlic, thyme, dill and parsley.
Pour the marinade over the vegetables. Season with salt and pepper to taste.
Gently toss to coat.
Cover and marinate for 1 hour.
Heat the grill to medium – high heat

Place the vegetables in a grill basket (or spread them out on a large sheet of foil)
Place on the hot grill, cover and cook until they are tender crisp, about 20 to 25 minutes, depending upon the size of your grill.

Remove the vegetable basket/foil with vegetables to a large platter and set aside.

To serve, create a vegetable stack.
Place the portobello mushroom cap on a serving plate and layer it with a spoonful of lemon or other flavored hummus. Add the eggplant, peppers, zucchini and onion. Top with a dab more hummus, if desired and sprinkle with the fresh chopped chives.
Repeat for the remaining 5 servings

LEMON HUMMUS

This is so easy to make at home. (If you don’t want to, then buy a good brand and add extra lemon juice, garlic or other flavorings to make it taste less commercial.)

1 x 14 oz can chilled chickpeas (Garbanzo beans), drained. Reserve the liquid
Juice and zest of one large fresh lemon
2 tbsp sesame tahini or almond butter
1 clove fresh garlic, peeled and crushed
Pinch of sea salt to taste
4 tbsp good olive oil

Combine the chilled chickpeas, lemon juice, lemon zest, tahini, garlic and sea salt in a food processor. Pulse briefly to combine.
Turn on the processor and pour in the olive oil and a dash of the reserved liquid and process until creamy smooth.

Scoop into a serving bowl. Cover and chill until serving.
Serve this lemony hummus layered in the grilled vegetable stacks (recipe above) or as a protein-rich condiment to your favorite grilled dishes