Provencal oil cured olive tapenade

July 15, 2012September 9, 2022 Belinda

This is my very favorite tapenade as it’s made from oil cured Provence olives (if you can get them). It’s dark, rich and powerful tapenade and you need very little on a cracker or fish or chicken fillet. We always have some in our fridge as it has a great shelf life.
You can “play” with this recipe as far as how much lemon, garlic, anchovies you use. Some people add breadcrumbs, mustard or ground almonds for a different taste and consistency
If you can’t find the jars of black olives cured with Herbes de Provence (Vicente Foods supplies them, for my LA Westside friends) then you can use the brand “Cento” and add a little more fresh thyme. The Cento olives are even darker and oilier than the Provence ones.

1/2 lb oil -packed black olives, drained
6 well rinsed anchovy fillets
3 tbsp drained capers
1/2 heaped tsp minced fresh thyme
1 tsp fresh lemon juice
1 to 2 tbsp extra virgin olive oil
3 good sized cloves garlic, crushed

Break open the olives by pressing on them with the back of a wooden spoon, then remove the pits.
Put the olives, anchovies, capers, thyme and lemon juice in a food processor and blend until a paste is formed.
With the motor running, add the olive oil a little at a time until the paste is smooth but not oily.
Use the tapenade immediately or put it in a covered jar and store it in the refrigerator where it will keep for up to 3 months

Note; This is lovely wiped on top of a piece of fish, then grilled or baked, on crackers, on a fillet of chicken, in any sort of dish you’re cooking, in soups, with cheese……..

Do-ahead · Gluten Free · Grains · Meat · Nuts

Persian Rice

July 10, 2012September 9, 2022 Belinda

I just love rice dishes, especially with these spices!

Serves 4

1 cup jasmine rice
4 tbsp butter
3-4 tbsp pine nuts
3-4 tbsp currants
3/4 lb leg or shoulder of lamb cut into small cubes
1-1/2 cups lamb stock, using 2 lamb stock cubes
1 medium-sized onion, chopped
1/2 tsp cinnamon
1/2 tsp ground cloves
salt to taste

Season the small lamb cubes with salt and pepper then in a solid pan saute the lamb in a little oil and 2 tbsp of the butter on a medium heat till color turns and it starts to brown a little.
Add the other 2 tbsp butter and the chopped onion. Saute until the onions get soft.
Add the rice and other ingredients and fry for 2 -3 mins.
Finally, add the stock, bring to the boil then turn down the heat, cover and cook for 20 mins or until the rice absorbs all the stock.
Rest for 20 minutes, before serving

Do-ahead · Gluten Free · Grains · Vegetable-related

Pesto Rice Salad

July 9, 2012September 9, 2022 Belinda

Another gem from Delia Smith..

Just as homemade pesto does wonders for pasta so it does for rice too. This salad can be served warm as a first course and it’s really good as an accompaniment to fish or chicken main-course dishes. Served cold it makes a lovely addition to a selection of salads for a buffet.

Serves 4 -6

Italian arborio rice measured to the 8fl oz of a glass measuring jug.
1 quantity of pesto sauce, preferably homemade. (See recipe below)
16 fl oz boiling vegetable or chicken stock
5 scallions (spring onions) finely chopped
juice of 1 lemon
2 tbsp extra virgin olive oil
A good handful of fresh basil leaves
3 oz Parmesan Reggiano cheese shavings (made with the potato peeler)
salt and freshly ground pepper

First of all measure the rice into the glass jug then add about one quarter of the pesto sauce to it and stir it around to coat all the grains.
Tip the mixture into a shallow saucepan or frying pan with a lid and pour the boiling stock into a jug (pitcher) then pour this over the rice.
Now turn on the heat and stir with a wooden spoon adding 1 tsp salt.
Then, when it begins to boil, put a lid on, turn the heat down to low and let the rice cook for exactly 20 minutes.
As soon as it’s ready, tip all the rice into a serving bowl. then simply pour in the lemon juice, olive oil and the remaining pesto sauce.
Combine all the ingredients together stirring and tossing.
At this stage, taste and season with salt and pepper.
Finally, scatter some torn basil leaves, finely chopped scallions and then some of the Parmesan shavings over the surface f the salad as a garnish.
If you want to serve the salad cold, then add the basil, onion and parmesan just before serving.

PESTO SAUCE

2 oz fresh basil leaves
1 large clove garlic, crushed
1 tbsp pine nuts, lightly toasted
6 tbsp extra virgin olive oil
1 oz Pecorina Romano cheese, grated
salt and pepper

In a blender, put the basil,pine nuts, garlic and olive oil with some salt and blend until you have a puree.
Then transfer the mixture to a bowl and stir in the grated Pecorino cheese.

Appetizers · Do-ahead · Gluten Free · Whole30 compliant

Roasted red peppers with basil, garlic, tomatoes, anchovies and olives

July 9, 2012September 9, 2022 Belinda

Make sure you have lots of crusty bread for these, as the juices are gorgeous!! This is a recipe I use a lot in the summer months and it’s from the wonderful Delia Smith.
This recipe is quite simply stunning and is better when served at room temperature. It’s important to use a solid, shallow roasting tray 16 x 12 inches, approx. If the sides are too deep, the roasted vegetables won’t get those lovely nutty, toasty edges.

Screen Shot 2017-07-16 at 2.04.24 PM

Serves 4 as a starter

4 large red peppers (green are NOT suitable)
4 – 6 medium, sweet tomatoes
8 – 10 tinned anchovy fillets, drained
6 large cloves garlic
10 dessertspoons Italian extra virgin olive oil
freshly ground black pepper
A really good handful of fresh basil leaves
2 to 3 Kalamata olives per pepper half, halved or quartered (optional)
Lots of really good focaccia bread (preferably with olives in it!)

Preheat the oven to 350 degrees F
Begin by cutting the peppers in half lengthways, removing the seeds but leaving the stalks intact. (They’re not edible but they do look attractive and they help the pepper halves to keep their shape)
Lay the pepper halves in a lightly oiled roasting tray. Line the base of each pepper with fresh basil leaves, then cut the tomatoes into quarters and place two quarters in each pepper half. Keep some basil for shredding and garnishing the dish at the end.
After that, snip 1 or 2 anchovy fillets per pepper half into rough pieces and add to the tomatoes. Don’t be put off by the anchovy, you don’t taste it in the final dish, as it melts and just enhances all the flavors.
Peel the garlic cloves, slice them thinly and divide the slices equally among the tomatoes and anchovies. Add the Kalamata olives if using.
I sometimes put more garlic, basil and anchovy than it says to, as I love the flavors, so you can play with this a bit!
Now spoon a good dessertspoon at least, of olive oil into each pepper half and season well with ground pepper, but no salt because of the anchovies.
Place the tray of peppers in the oven and roast for at least 50 minutes and up to 1 hour. Transfer the cooked peppers to an attractive serving platter with ALL the precious juices poured over, and garnish with more fresh slivered basil.
These do need good bread to go with them as the juices are sublime!
Focaccia with olives would be perfect!

Fish · Gluten Free · Salad · Whole30 compliant

Cilantro, lime and sardine salad in avocado halves

July 9, 2012January 7, 2017 Belinda

I am posting this because it is a really delicious, quick lunch dish that is packed with calcium, protein, Vitamin B12, Omega 3 and 6 via the sardines and avocados.
It’s a sort of retro dish, and you can also use smoked trout instead of sardines.

Serves 2

1x 3.75 oz can boneless, skinless sardines packed in oil, drained
2 tbsp fresh cilantro, finely chopped
1 tbsp good mayonnaise (or Whole 30 compliant mayonnaise)
1 tbsp fresh lime juice, divided
1 ripe avocado
salt and pepper
salad greens
Good granary bread, optional

In a small bowl combine the drained sardines, cilantro, mayonnaise and 2-1/2 tsp of lime juice.
mash together thoroughly with a fork and season to taste with the pepper and a pinch of salt, if needed.
Cut the avocado in half lengthwise and remove the pit. Using a large spoon, with a wide shallow bowl, scoop each avocado half from it’s skin, run the tip of the spoon around the edge of the avocado to loosen it, then plunge the spoon between the skin and flesh. Keep the back of the spoon as close to the skin as possible, and work from the wider to the narrower end of the avocado.
Rub each half with the remaining 1/2 tsp lime juice to prevent discoloration.
To serve, scoop half of the sardine mixture into the hollow of each avocado. Serve over dressed salad greens if desired.

Dessert · Do-ahead · Gluten Free

Lime Coconut Truffles

July 9, 2012September 9, 2022 Belinda

In this recipe for lime-coconut truffles, a white chocolate truffle base is infused with fresh lime zest and juice, then rolled in sweet coconut for a refreshing tropical candy. Like many truffle recipes, this recipe requires several extended periods of chilling, so be sure to plan ahead. Yield: about 12 one-inch truffles.

Ingredients:

1/3 cup plus 1 tbsp cream

zest of one lime

1 tbsp fresh-squeezed lime juice

1.25 cup (9 ounces) chopped white chocolate (or chips)

pinch salt

1/2 stick (4 tbsp) butter, cut into small pieces

1 cup shredded coconut

Preparation:

1. Combine the cream and the lime zest in a small saucepan over medium heat, and heat until it starts to simmer and bubble around the edges. Immediately remove from the heat and cover the pan with a lid, allowing the cream to infuse for 20 minutes.

2. While the cream is steeping, combine the chopped white chocolate (or white chocolate chips), the salt, and the diced butter in a large microwave-safe bowl. Microwave the chocolate and butter for 45 seconds, to begin to melt the chocolate and butter. Set aside.

3. After the 20 minutes is up, return the cream to the heat and reheat it, stirring occasionally, until it once again reaches a simmer. Remove the simmering cream from the heat, and stir in the fresh lime juice.

4. Place a wire mesh strainer over the bowl of chocolate and butter, and pour the hot cream through the strainer over the chocolate. Press down on the lime zest in the strainer with a spoon to extract all of the remaining juice.

5. Gently whisk the cream and chocolate together, stirring until the mixture is smooth and all of the chocolate has melted. Cover the surface of the chocolate with cling wrap and refrigerate the candy until firm enough to roll, 4 hours or overnight.

6. While the candy is chilling, prepare the coconut by chopping it finely by hand or in a food processor. It is much easier to roll truffles in coconut that has been finely chopped, and the texture is more palatable as well.

7. Once the chocolate has set sufficiently, use a teaspoon to scoop a ball from the chocolate and roll it between your hands until it is round. Roll the truffle in the chopped coconut until it is completely covered. Repeat with the remaining chocolate and coconut.

8. These truffles should be stored in an airtight container in the refrigerator. Properly stored, they should last for a week. For optimal taste and texture, bring them to room temperature before serving.

Appetizer Vegetarian · Appetizers · Gluten Free · Nuts

Goat cheese stuffed radicchio

July 9, 2012February 7, 2016 Belinda

Again, I am so keen to get this out, that I haven’t yet got a photo. Although I’ve made this several times and always to raves, I keep forgetting to have my camera handy!

INGREDIENTS:

2 heads radicchio

8 ounce goat cheese

1/2 cup pistachio nuts, lightly toasted and chopped

2 tablespoons minced shallots

2 tablespoons chopped Italian flat leaved parsley

1 tablespoon extra virgin olive oil

Salt and pepper

Preheat oven to 350 degrees. Halve radicchio heads down the middle. Cut out hard core and remove

several layers of inner leaves to hollow out a small hole for stuffing. Chop up radicchio leaves and combine

with goat cheese, pistachios, shallots, parsley and olive oil; season to taste with salt and black pepper. Fill

radicchio halves with stuffing. Bake until hot and golden, about 30 minutes.

Yield: 4 servings

Appetizers · Gluten Free · Holiday Food

Bacon wrapped dates in a cream sauce

July 9, 2012 Belinda

These are not for the faint hearted or calorie conscious, but are delicious as a little starter. I don’t yet have a photo, but for now you can just picture them in your mind! Unctious!!

Serves 6 as a starter
12 rashers of bacon (streaky)
24 pitted Medjool dates

Sauce
Large knob of unsalted butter
1 clove garlic, finely chopped
1 large shallot, finely chopped
5 fl oz dry white wine
1 ¼ cups whipping cream
2 heaped tsp grain mustard
Salt and freshly ground pepper
Chopped parsley to garnish

Preheat the oven to 450F
Hold a rasher of bacon by one end and use the blunt end of a knife to gently stretch it out by another quarter – this helps make the bacon crisper when cooked. Repeat with all the bacon. Cut each rasher in half and roll one half around each date.
Refrigerate while you make the sauce
Melt the butter in the frying pan over a gentle heat, add the garlic and shallot and sweat gently for about 5 mins until soft but not colored
Add the wine, turn up the eat and boil until the liquid is reduced by half.
Strain the mixture through a sieve and return to the pan. Add the cream and mustard bring to a rolling boil and boil for 30 secs. Season if necessary (bear in mind that the bacon is salty)
Divide the mustard /cream mixture between six 4 inch diameter gratin dishes.
Add four dates to each dish.
Bake for 8 to 10 mins until the sauce is bubbling and the bacon browning.
Finish off the dish with 2 minutes under a very hot grill to really crisp up the bacon.
Serve sprinkled with parsley and serve with some granary bread

Appetizer Vegetarian · Appetizers · Do-ahead · Gluten Free

Butternut squash and tahini spread

June 12, 2012September 9, 2022 Belinda

This is a recipe from the incredible Yotam Ottolenghi who has several restaurants in London.

Serves 6 to 8

This squash spread is very moreish and will keep in a jar in the fridge for several days. In which case, when you want to serve it, bring it back to room temperature before piling on pita bread or crusty bread like hummus.
Date syrup is a wonderful sweetener and has a great depth of richness. If you can’t find it, don’t worry, you can do without it but it adds huge dimension to this dish it is also available on Amazon and is not expensive.

1 very large butternut squash (2lbs roughly) peeled and cut into chunks
3 tbsp olive oil
1 tsp ground cinnamon
1/2 tsp salt
Just under 1/3 cup tahini paste (The recipe says 70g, so I am trying to convert it.)
Just under 1 cup of greek Yoghurt (The recipe says 120g)
2 small cloves garlic, peeled and crushed
1 tsp mixed black and white sesame seeds (or just white if you don’t have black)
1 1/2 tsp date syrup
2 tbsp chopped cilantro (fresh coriander)

Hest the oven to 350F. Spread the squash out on a medium sized baking tray, pour over the olive oil and sprinkle on the cinnamon and salt.
Mix well, cover the tray lightly with aluminum foil and roast for about 70 mins, stirring once during the cooking. Remove from the oven and leave to cool.
transfer the cooled squash to the bowl of a food processor along with the tahini, yoghurt and garlic.
Roughly pulse so that everything is combined into a coarse paste- you don’t want it too smooth.
You can also do this by hand using a fork or a masher.
To serve, spread the butternut in a wavy pattern over a flat plate and sprinkle with the sesame seeds, a drizzle of the date syrup and the chopped cilantro.