Tomato and potato gratin

March 18, 2013September 9, 2022 Belinda

Simple, rustic and delicious!

Serves 2 as a main course and 4 as a side

5 tbsp extra virgin olive oil
6 cups thinly sliced onions, (about 1&1/2 lbs)
1 tbsp fresh thyme leaves, divided
1 tbsp unsalted butter
1&1/4 lbs yukon gold potatoes, peeled if you want
1/2 cup heavy cream
2&1/4 lbs ripe tomatoes
3/4 cup grated parmesan cheese
1/2 cup shredded basil
4 cloves garlic, minced
Kosher salt and ground pepper

Heat a large saute pan or Dutch oven over high heat for 2 minutes
Add 3 tbsp olive oil, then the onions, 1 tsp thyme, 1 tsp salt and freshly ground black pepper.
Cook for 6 minutes, stirring often then turn down the heat to medium.
Add the butter and cook for 15 minutes, stirring and scraping with a wooden spoon until the onions start to caramelize. Turn the heat down to low and continue to cook the onions for another 10 mins or so, stirring often until the onions are a deep caramel color. Remove the pan from the heat and set aside.

Preheat the oven to 350 F

Use a mandolin to slice the potatoes into 1/8 inch rounds. Toss them with the cream, 1tsp thyme, 1 tsp salt and ground pepper.
Cut the tomatoes into 1/4 inch slices and arrange on a plate and season them with salt and pepper.

Place half the caramelized onions evenly on the bottom of a 9 x 9 inch gratin or baking dish.
Arrange one layer of potatoes on top of the onion layer and sprinkle with 1/3 of the cheese and half the garlic.

Arrange a layer of tomatoes on top of this, then sprinkle 1/2 of the basil, 1/2 tsp thyme, salt and pepper, and drizzle 1 tbsp cream from the potatoes

Scatter the rest of the caramelized onions over this mixture, arrange another layer of potatoes, then top with 1/2 of the remaining cheese and remaining garlic.

Arrange another layer of tomatoes (attractively) over the potatoes. Pour remaining cream from the potatoes over the tomatoes. Season with salt and pepper, remaining thyme and basil.

Press the vegetables down with your fingers. The cream should come up through the layers and coat the vegetables evenly.
Sprinkle with any remaining cheese.

Cover the baking dish tightly with foil and bake for about 2 hours or until the potatoes are tender when pierced.

Remove the dish from the oven, uncover it, turn the oven up to 450 F and put it back in for about 25 to 30 minutes more until the juices have thickened and the tope is browned and bubbly

Accompaniments · Appetizers · Do-ahead · Gluten Free · Vegetable-related

Caprese Dip

March 18, 2013September 9, 2022 Belinda

Utterly decadent!!

8 oz cream cheese, softened
1/2 cup plain Greek yoghurt
1&1/2 cups shredded mozzarella cheese, divided
1/3 cup diced fresh basil
3 cloves fresh garlic, minced
3/4 cup grape tomatoes, quartered
salt and freshly ground black pepper, to taste

Preheat the oven to 350F
In a large bowl, combine the cream cheese, yoghurt, 1 cup of the Mozzarella, basil, garlic , salt and pepper and mix thoroughly.
Fold in the tomatoes.
Using a spatula, spread the mixture evenly across the bottom of a glass pie plate or nice baking dish.
Top with the remaining mozzarella cheese.
Bake for 18 to 20 minutes and serve immediately with crackers, toasts or crunchy Italian ciabatta

Gluten Free · Meat · Poultry

Chicken saltimbocca skewers with white bean puree

February 14, 2013February 7, 2016 Belinda

8 x 4 to 5 ounce boneless, skinless chicken thigh fillets, trimmed
24 fresh sage leaves
1/2 cup store bought semi dried tomatoes
24 slices of prosciutto
olive oil, for brushing
rocket (arugula) leaves and lemon wedges for serving
White bean puree (see below)
1 regular can white Cannellini beans (16 oz) drained and rinsed
1 tbsp lemon juice
1 tbsp finely grated lemon rind
1 clove garlic, crushed
2 tbsp olive oil
sea salt and black pepper

8 to 10 skewers, soaked inwater for 1 hour

To make the white bean puree, put the drained and rinsed beans, garlic, lemon juice and rind, olive oil, salt and pepper in a food processor and process until a smooth paste forms. Set aside.

Place the chicken pieces between two sheets of plastic wrap. Using a meat mallet, flatten the fillets until 1/4 inch thin at the most.
Cut the chicken pieces into three until you have 24 equal sized pieces. Place 1 sage leaf and 1 tomato on each piece of chicken, sprinkle with salt and pepper and roll up to enclose.

Wrap each chicken roll with a slice of prosciutto.
Thread three chicken rolls onto each skewer and brush with oil.
Preheat a chargrill pan or barbeque to high heat and cook the skewers for 5 to 7 minutes on each side or until the chicken is cooked through.

Serve with the white bean puree, rocket and lemon wedges.

Gluten Free · Poultry

Turkish chicken with orange and warm spices

February 14, 2013February 7, 2016 Belinda

This dish is incredibly scented and layered with such lovely spices like coriander, cinnamon and orange. It is very easy to make and really doesn’t take very long to prepare.

Serves 4

2 oz butter
2 tbsp olive oil
8 good sized chicken thighs, seasoned well with salt and pepper. (I used boneless, skinless)
2 thin-skinned oranges, unpeeled, halved and sliced into thin wedges
2 large red onions, halved and cut into wedges
6 garlic cloves, crushed
1 small red chile, halved, deseeded and finely chopped
3 good tsp ground coriander
1 long stick cinnamon, snapped in half
3 -4 oz raisins, soaked in boiling water for 30 mins then drained
juice of 1 large orange
6 -7 fl oz good chicken stock
2 tbsp thyme honey (I could only find sage honey, but I don’t think it matters as long as it’s great quality)
a small handful of fresh mint leaves
Greek plain yoghurt

Heat the butter and oil in a shallow casserole and brown the chicken thighs on each side.
Lift out the browned chicken and set aside on a plate.
Add the red onion and orange to the pan and saute for 2 to 3 minutes.
Add the garlic, chile, dry spices and raisins and cook for a further 3 minutes.
Pour on the orange juice, stock and honey.
Season with salt and pepper and simmer for 10 minutes.

Put the chicken and juices back in the pan, cover and cook in the oven preheated at 300F for 30 to 45 minutes OR keep on a low flame and cook for 20 to 25 minutes.
Check the seasoning, scatter the mint over the top and serve with Greek yoghurt and cooked rice.

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

Butternut squash and spinach curry

January 12, 2013September 13, 2018 Belinda

Serves about 4

2 tbsp vegetable oil or canola oil
1/4 tsp black mustard seeds (actually they look brown!)
1/2 tsp cumin seeds
6 curry leaves,optional
1 medium onion, diced
4 cloves garlic, minced
5 tbsp good curry powder
4 cups peeled and cubed (1 1/2 inch cubes) butternut squash
2 cups of water, vegetable broth or chicken broth
1 cup coconut milk
3 cups tightly packed baby spinach

Heat the oil in a large saucepan and add the mustard seeds if using. When they start to pop, add the cumin seeds and curry leaves and stir until fragrant, about 30 seconds

Add the onions and cook till they are light brown, then throw in the garlic and cook for 30 seconds or till fragrant

Sprinkle 4 tbsp curry powder, stir then add the peeled and cubed squash and salt.

Pour in 2 cups of water or stock and bring to the boil. Then reduce the heat to a lively simmer, cover the pot and let the squash cook till it is fork tender, about 20 minutes.
If the water/stock is drying up before the pumpkin is cooked, add more. If there is too much liquid, boil it until it reduces down.

When the squash is cooked, add the coconut milk and remaining 1 tbsp curry powder. Stir and bring back to the boil.

When the curry boils, add the spinach and cook just till the spinach wilts, about 1 minutes.
Serve hot with rice, bread, roti or quinoa.

Optional – For added sweetness, garnish the curry with some dried cranberries.

Asian flavors · Gluten Free · Poultry

Sticky Chinese chicken

January 12, 2013February 7, 2016 Belinda

Delicious and simple!

1 x 1 inch piece of fresh ginger, peeled and chopped small
2 cloves garlic, sliced thin
1/4 tsp five-spice powder
3 whole star anise
1 tbsp brown sugar
1/2 cup soy sauce
1 cup chicken stock
1/3 cup oyster sauce
1 whole chicken cut into pieces, or 3lbs of chicken pieces
steamed rice, to serve

Preheat the oven to 400F
Place the ginger, garlic, five spice powder, star anise, sugar, soy sauce, stock and oyster sauce in a small bowl and whisk until well combined.
Place the chicken pieces in an oven proof dish and pour the ginger mixture over the chicken, coating the pieces.
Cover with a tight fitting lid or foil and marinate in the fridge for 4 hours, turning the chicken occasionally.
Bring back to room temp and put in the oven and cook for about 1 hour or until tender. You can leave the lid or foil off in the last 30 mins to get a good bronzing of the chicken.

Serves 6

Do-ahead · Gluten Free · Meat · Whole30 compliant

Sausages with oregano, mushrooms and olives

January 12, 2013September 9, 2022 Belinda

I am a self-confessed sausage freak and although this is really simple, it is packed with flavor

Serves 4

1lb your favorite sausages
1 tbsp olive oil
1 tbsp dried oregano
3 garlic cloves, slices
400g can chopped tomatoes or cherry tomatoes
7 fl oz beef stock
4 oz pitted Kalamata olives
1lb mushrooms, thickly sliced

Using kitchen scissors, snip the sausages into meatball sized pieces.
Heat a large pan and fry the sausage pieces on medium low heat in the oil for about 5 – 10 mins until golden all over.

Add the oregano and garlic, fry for 1 minute more, then tip in the tomatoes, stock, olives and mushrooms.

Simmer for 15 minutes until the sausages are cooked through and the sauce has reduced a little.
Serve with mashed potatoes or pasta

Gluten Free · Poultry · Whole30 compliant

Foolproof slow roast chicken

January 12, 2013January 7, 2017 Belinda

“So what’s so special about this recipe?” you may be saying. Well, the chicken is very slowly roasted with wine, stock, potatoes and garlic heads in the bottom of the pan for the long duration of cooking. Stunningly flavorful and moist. Just try it

Serves 4

3 – 4lb chicken
butter, for greasing
2lbs roasting potatoes, peeled and halved or quartered, if large (Yukon Golds are great for this)
2 whole heads of garlic, halved through the middle
4 fl oz white wine
4 fl oz chicken stock
2 large stems fresh rosemary, broken into sprigs
6 bay leaves
1 lemon, cut into wedges

Heat the oven to 275 F . Brush a large roasting pan all over with butter and smear some over the skin of the chicken.

Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the white wine and stock, then cover with foil and place in the oven.
Cook for 1 hour then remove the foil and give the potatoes a shake.
Add the herbs and lemon wedges, then cook uncovered for 50 minutes.

Turn the heat up to 425 F. Cook for 30 minutes more, then remove the chicken and potatoes from the pan.
Cover the chicken loosely with foil and leave to rest on a plate for at least 10 minutes before carving.
Keep the potatoes warm.
Serve with any pan juices.

Do-ahead · Gluten Free · Grains · Poultry

Mexican chicken bake

December 16, 2012September 9, 2022 Belinda

This is very easy and very popular!

Serves 4

3/4 cup short grain rice
1&1/2 cups canned red kidney beans, drained and thoroughly rinsed
3&1/2 tbsp chopped cilantro leaves
1 tbsp vegetable oil
1&1/4lbs skinless, boneless chicken thighs, cut through into halves
12 oz bottle spicy taco sauce (I use a brand called “La Victoria Red Taco Sauce, medium. Available in all supermarkets)
2 cups grated sharp cheddar cheese
1/2 cup sour cream

Preheat the oven to 350F.
Lightly grease a deep round 8&1/2 inch ceramic casserole dish.
Bring a large saucepan of water to a boil add the rice and cook for 10 to 12 minutes, stirring occasionally. Drain.

In the prepared pan combine the beans and 1&1/2 tbsp of the cilantro, then add the rice and toss together. Lightly press the mixture so that the beans are mixed into the rice and the mixture is flat.

Heat the oil in a a large frying pan over medium-high heat. Saute the chicken thighs for 3 minutes, then turn over. Add the taco sauce and cook another 3 minutes.

To assemble, spread half the cheese over the rice. Arrange the thighs and sauce on top in a star shape, sprinkle with the 1&1/2 tbsp cilantro, then sprinkle with the remaining cheese. Cover with aluminum foil.

Bake for 35 to 40 minutes or until the mixture is bubbling and the cheese is melted and slightly browned – remove the foil for the last 5 minutes.
Cut into four servings with a knife and scoop out carefully, keeping the layers intact.
Serve sprinkled with the remaining cilantro and a dollop of sour cream.