Chocolate Salame

December 7, 2021September 7, 2022 Belinda

Recipe from Nigella Lawson
“I’ve encountered quite a few versions of chocolate salame in Italy – coming to the conclusion that it’s really an Italian version of our chocolate refrigerator cake – and although I am not normally a huge fan of the culinary pun, Christmas does seem the right time of year for such whimsical enterprises. And, I admit, the chocolate salame does have a certain charm, especially when dusted with icing sugar, tied like a proper salame with string.
If I can do the stringing up, then you can, honestly, but if you prefer, you can just dust the unstrung salame with icing sugar and leave it picturesquely on a board.”

Makes: approx. 20 generous slices

9 oz good-quality bittersweet chocolate (min. 70% cocoa solids), roughly chopped
9 oz amaretti cookies (crunchy, not soft)
7 tbsp soft unsalted butter
¾ cup superfine sugar
3 large eggs
2 tbsp amaretto liqueur
2 tbsp unsweetened cocoa powder
½ cup raw almonds (unskinned), roughly chopped
½ cup hazelnuts (roughly chopped)
⅓ cup pistachios (roughly chopped)
2 tbsp confectioners’ sugar (to decorate)

In the microwave (following manufacturer’s instructions), or in a heatproof bowl suspended over a saucepan of simmering water (but not touching the water), melt the chocolate until smooth. While the chocolate’s melting, put the cookies into a large freezer bag, seal and bash them with a rolling pin until you have a bag of rubble – not dust. When the chocolate’s melted, remove it to a cold place (not the fridge) and set aside to cool.

Cream the butter and sugar together; I do this in a freestanding mixer, but you don’t have to. You just need to use a large bowl and make sure the mixture is soft and superlight.
Gradually, and one by one, beat in the eggs. (Don’t worry if the mixture looks curdled at this stage: all manner of ills will be righted once the chocolate is added later.) Then beat in the amaretto liqueur.

Push the cocoa powder through a little sieve or tea strainer into the cooled chocolate and, with a small rubber spatula, stir till combined, then beat this into the egg mixture, too.
When you have a smooth chocolate mixture in front of you, tip in the chopped nuts and crushed cookies. Fold these in firmly but patiently to make sure everything is chocolate covered.
Transfer this mixture, still in its bowl, to the fridge to firm up a bit for 20–30 minutes. Don’t leave it for much longer than this or it will be difficult to get out of the bowl to shape.

Unroll and slice off 2 large pieces of clingfilm, overlapping them, so that you have a large cling-covered surface to roll the chocolate salame out on. Tip the chocolate mixture out in the middle of this and – using your hands, messy though this is – mould the mixture into a fat salame-like log, approx. 30cm long.

Cover the chocolate log completely with the clingfilm, and then firmly roll it, as if it were a rolling pin, to create a smooth, rounded cylinder from the rough log you started with. Twist the ends by grasping both ends of the clingfilm and rolling the sausage-log towards you several times. Then put it in the fridge for at least 6 hours – though preferably overnight – to set.

Now – once it’s set – for the exciting bit: tear off a large piece of greaseproof paper and lay it on a clear kitchen surface. Take the salame out of the fridge and sit it on the paper. Measure out a piece of string at least 6 times longer than the length of the salame, and tie one end of the string firmly round the twisted knot of clingfilm at one end of the salame. Then trim away as much clingfilm as you can, but without cutting either of the tapered, nose ends, so that you can attach the string to these.

Dust your hands with a little confectioners’ sugar and then rub 2 tablespoons of confectioners’ sugar (more if needed) over the unwrapped salame to stop it getting sticky as you string it up. Plus it makes it look more like a salame!
Make a loop with the string, a little wider than the salame, and feed it over the end of the salame, close to where it is tied on. Pull on the trailing end to tighten (but not too tightly) and form another loop of string as before. Work this second loop around the sausage, 4cm or so further along from the first, tighten again and repeat until you reach the far end of the salame, then tie the string firmly round the other twisted nose of clingfilm.

With your remaining length of string, start to feed it back along the salame, twisting it around the encircling string each time it crosses a loop, then tie it again when you come to the end. Repeat these lengths as many times as you want, to make the authentic-looking pattern, but two or three times would be enough to get the effect.

Transfer it to a wooden board, and cut some slices, fanning them out as if they were indeed slices of salame, leaving a knife on the board, too, for people to cut further slices, as they wish. Obviously, when you cut the salame, you will cut through the string, but the many knots and twists keep it securely tied. Serve fridge cold, or very near to it.

MAKE AHEAD NOTE: Can be made ahead, wrapped in clingfilm, then tied with string just before serving. Store in refrigerator and eat within 4 days of making.
Can also be frozen on day of making, wrapped in a double layer of clingfilm and a layer of foil, for up to 1 month. Thaw overnight in the refrigerator, remove foil and tie with string before serving. Eat within 2 days.

Do-ahead · Holiday Food · Nuts · Vegetable-related

Maple-glazed parsnip, chestnut and feta loaf

December 6, 2021September 7, 2022 Belinda

The nut roast of all nut roasts. This vegetarian recipe is packed with the different textures and flavors of nuts, herbs, tangy feta and sweet, sticky parsnips. A fabulous main course for Thanksgiving or Christmas for your vegetarian friends.
(Hopefully you have measuring scales that convert to grams, as I am loathe to do the conversions on this one!)
Recipe from Olive magazine

Serves 6-8
150g unsalted butter, plus an extra knob and a little to grease
150-200g parsnips, trimmed and cut lengthways into 1.5cm slices
50g pecan halves or pieces
50g blanched almonds
30g pine nuts
2 large leeks, sliced
200g button or chestnut mushrooms, quite finely chopped
200g chestnuts, roughly chopped
2 large garlic cloves, crushed
3 fresh rosemary sprigs, finely chopped, plus extra to garnish
½ small bunch fresh sage, finely chopped
4 fresh thyme sprigs, finely chopped
Small bunch fresh parsley, finely chopped
100g fresh breadcrumbs
50g plain flour
100ml maple syrup
200g feta cheese
3 large free-range eggs

Heat the oven to 350F/190°C/170°C fan/ gas 5.
Lightly butter a deep 8″/20cm loose-bottomed cake tin and line the base with baking paper. Steam the parsnips for 5-8 minutes to take off the raw edge (they don’t need to be cooked all the way through). Put in a colander and leave to dry.
Spread the pecans and almonds in an even layer on a baking sheet, then toast for 5 minutes in the oven. Add the pine nuts and toast for 3-5 minutes more until golden. Cool, roughly chop and set aside.

Melt 75g butter in a large frying pan on a low heat. Add the leeks, season and cook gently, stirring occasionally, for 10 minutes until soft and sweet, then transfer to a large mixing bowl.
Add the remaining 75g butter to the frying pan and turn up the heat to high. When the butter is hot and foaming, add the mushrooms, season with salt and pepper, then cook for 5-7 minutes, tossing every now and then, until golden brown. Add the chestnuts and garlic, then cook for 2 minutes, stirring so the garlic doesn’t brown. Add the mixture to the leeks, along with the chopped nuts, chopped herbs, breadcrumbs and flour.
Taste and season.

Wipe out the frying pan and put it over a medium-high heat. Add the maple syrup and a knob of butter. When bubbling, add the parsnip pieces, without crowding the pan. Fry for 3-4 minutes until golden, then flip over and cook for another couple of minutes on the other side. Remove with a fish slice, leaving the syrup in the pan, and put the parsnips, flat-side down and spaced out a little, into the cake tin. Leave the buttery maple syrup in the pan.

Crumble the feta into the nut mixture, then crack in the eggs and mix well to combine. Spoon the mixture on top of the parsnips and press down lightly. Bake in a 190°C/170°C fan/gas 5 oven for 45 minutes, covering the top with foil if it browns too much (a little color is good). Let it cool in the tin for 10-15 minutes, then invert carefully onto a flat plate and peel off the baking paper.
Reheat the syrup in the pan, season with sea salt and add a few rosemary sprigs. Brush the caramel over the top of the loaf, decorate with the rosemary leaves and serve with a sharply dressed bitter salad.
delicious. tips
Most varieties of nuts will work well with this recipe, so use up what’s in your store cupboard.

Complete recipe to the end of step 6, cool completely, then keep covered in the fridge for up to 3 days. Reheat in a low oven to serve and complete recipe. Alternatively, wrap well in greaseproof paper and cling film, then freeze for up to 3 months. Defrost in the fridge overnight, then reheat in a low oven to serve and complete recipe.

Holiday Food · Salad

Autumn bliss salad

December 6, 2021 Belinda

Recipe from Smitten Kitchen
Serves 2 as a main and 4-6 as a starter

Olive oil
Kosher salt
Freshly ground black pepper
1lb (455 grams) Honeynut squash, peeled, seeded, and sliced thin (¼-inch)
2 medium (4 ounces) shallots, halved lengthwise and peeled
8oz (225 grams) kale or spinach leaves, torn or chopped into bit-sized pieces
3 tbsp (45 grams) sherry vinegar or balsamic vinegar, plus more to taste
3/4 tsp smooth dijon mustard
1 to 2 tbsp water, as needed
1/4 cup pomegranate arils
2 oz (55 grams) soft goat cheese (chèvre), crumbled
1/2 cup (60 grams) toasted, salted pepitas (pumpkin seeds)

Prepare the squash and shallots:
Heat oven to 400°F and line a large baking sheet with parchment paper. Drizzle or brush parchment lightly with olive oil and sprinkle the oil with salt and pepper. Arrange winter squash slices in one layer on parchment. Coat lightly with more oil, salt, and pepper.
Place shallot halves on a square of foil and drizzle lightly with olive oil and kosher salt. Tightly seal foil around them into a little packet and place on the baking sheet with squash.

Roast squash and shallots for 15 minutes, until the squash is lightly brown underneath. Flip the squash pieces and carefully open the foil packet with the shallots. Return the tray to the oven for another 5 to 10 minutes, until the squash is evenly brown. The shallot will not be brown or look caramelized, but will be tender, which is all we need. If you’d like, you can return the open foil packet to the oven for another 10 minutes for more color and flavor, but I rarely bother.

Make the dressing: In a blender or food processor, whiz warm shallots with 4 tablespoons olive oil until smooth, scraping down the bowl as needed. With the machine running, add dijon mustard and 3 tablespoons vinegar, blending until smooth. Season well with salt and pepper, blending again. Taste and adjust with more vinegar, salt, and pepper as needed. If the dressing is very thick, you can thin it with 1 to 2 tablespoons water.

Do ahead: The recipe can be paused here until needed. The squash and dressing are perfectly delicious at room temperature.

To serve: In a large wide bowl or salad plate, toss greens with half the dressing and season with additional salt and pepper. Arrange roasted squash over the greens, fanning out slices if you wish. Sprinkle salad with pomegranate, goat cheese, and pepitas and drizzle some of the remaining dressing over, to taste. Serve right away, with extra dressing on the side.

Accompaniments · Dairy-free · Do-ahead · Gluten Free · Holiday Food · Vegan · Whole30 compliant

How to make quick pickled onions

December 2, 2021September 7, 2022 Belinda

This super, easy recipe from the blog, “Simply Quinoa” takes about 5 minutes and is ready in 10. Use your pickled onions on everything from tacos, salads, bowls, and more
They’re really versatile and can be used in a ton of different ways.

1 medium red onion
3/4 cup red wine vinegar
3/4 cup water
1 teaspoon fennel seeds
1 teaspoon celery seeds
1/2 teaspoon salt
1/2 teaspoon pepper

Thinly slice the red onion. I like to cut it in half first and then into slices.
Place the red onions into a jar.
Pour the red wine over the onions until the jar is half full. Top with water and fill the jar to almost the top.
Add the spices and put on the lid. Give it a good shake and let the onions sit for at least 10 minutes.

Do-ahead · Gluten Free · Holiday Food · Vegetable sides · Vegetable-related

Leek and Mushroom Cottage Pie

November 27, 2021September 7, 2022 Belinda

Recipe by David Tanis

Traditionally, shepherd’s pie is made with minced lamb and vegetables, and topped with mashed potatoes instead of pastry. If made with beef, it is called cottage pie. So it should follow that a vegetable version could be named gardener’s pie. Filled with a saucy, savory leek and mushroom stew, it’s a pie that will please vegetarians and carnivores alike.

Serves 6-8

FOR THE FILLING:
2 tbsp unsalted butter
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
4 medium leeks, tender green and white parts, split lengthwise and cut in 1-inch pieces (about 4 cups)
2 tbsp olive oil
1 lb medium-brown or white mushrooms, quartered
½ lb shiitake mushrooms, caps only, sliced 1/4-inch thick
2 tsp chopped fresh thyme
2 small garlic cloves, minced
2 tbsp chopped parsley
2 tbsp white miso (optional)
2 cups whole milk
2 tbsp cornstarch, dissolved in 2 tablespoons cold water
FOR THE TOPPING:
3 lbs russet or yellow-fleshed potatoes, peeled and cut in 2-inch chunks
6 tbsp unsalted butter
½ cup heavy cream
Salt and pepper
1 cup homemade coarse dry bread crumbs

Heat oven to 350 F.
Put butter in a large skillet or Dutch oven over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened and beginning to color, 5 to 7 minutes.
Add leeks, a little more salt and stir to combine. Cook mixture for about 5 minutes more, until leeks have lost their crunch, but are still green. Turn off heat.

Cook the mushrooms separately (work in batches if necessary): Put olive oil in a large skillet over medium-high heat. When oil is wavy, add both kinds of mushrooms and sauté 2 to 3 minutes, until lightly browned.
(Alternatively, you can roast the mushrooms rather than fry them. Roasting mushrooms at a high heat makes them chewy and meaty-tasting, plus one can do them all at once, so it’s less work, and there are fewer pans taking up stove space.
Slice them, toss them in olive oil, salt and pepper and a pinch of sugar and roast at 500 for 20-25 minutes, turning once. While they are in the oven, you can get the rest done while the mushrooms are cooking.)
Season with salt and pepper. Turn off heat and stir in thyme, garlic and parsley, and toss to coat.

Add mushrooms to onion-leek mixture, and turn heat to medium-high.
Add miso and milk, and bring to a simmer.
Stir cornstarch and water, add to mixture and simmer for 2 minutes, stirring, until sauce thickens. Transfer mixture to a 9-by-13-inch baking dish, and leave at room temperature.

Meanwhile, boil potatoes in salted water until very soft, about 15 minutes. Drain potatoes and mash with 4 tablespoons butter, then stir in cream and beat until smooth. Season with salt and pepper.
Spread mashed potatoes evenly over surface of vegetable mixture.
Sprinkle with bread crumbs and dot with remaining 2 tablespoons butter. Bake for 45 minutes, until bubbling and nicely browned.

Dairy-free · Do-ahead · Gluten Free · Holiday Food · Nuts · Vegan

Squash, chestnut and hazelnut nut roast wreath

November 18, 2021September 7, 2022 Belinda

If you’re after a fantastic centre piece for your festive feast – look no further!
I know that nut roasts are pretty old school but they’re tasty and this one is packed with flavor. The squash adds some sweetness to the mix and when combined with hazelnuts and chestnuts its really delicious. Plus lots of extra veg and seeds for flavor and crunch – seriously tasty.
I decided to cook it in a bundt mould to create a fun, Holiday wreath. I think it looks pretty special, but feel free to cook it in a loaf tin if you don’t have a bundt mould – just as delicious.
Great served with all the festive trimmings…

Recipe from food blog “Rebel Recipes”

10-12 servings

2 large onions, roughly chopped
2 tbsp olive oil
4 cloves garlic, minced
1 small squash or 1/2 butter nut, peeled and cut into small cubes
100g mushrooms, finely chopped
2 big handfuls of kale
300g hazelnuts
4 tbsp pine nuts toasted or pumpkin seeds if preferred
4 tbsp sunflower seeds toasted
180g chestnuts, chopped up
2 tbsp tamari
4 tbsp nutritional yeast
2 tbsp vegan Worcester sauce
1 tbsp whole grain mustard
1 tsp sea salt
Zest 1 lemon
Black pepper
1 tbsp maple syrup
2 tbsp fresh thyme chopped up
3 tbsp olive oil

Pre- heat your oven to 350F/180C

Add the onion and oil to a medium pan and fry gently on a low heat for around 10 minutes until soft and browning.
Add the garlic and fry for a further minute.
Next add the squash and mushrooms and fry for 10 minutes until soft. Stir in the kale and. Turn off the heat when wilted.
Toast the hazelnuts, sunflower seeds and pine nuts in a dry pan until slightly golden. Add them to a food processor. Pulse a few times.
Add them to the pan along with the remaining ingredients. Stir to combine.
Chop the chestnuts roughly and add them to the pan.
Stir everything to combine.
Transfer the mix to a medium greased bunt tin of choice – I used a silicone one as its easier to remove the nut roast.
Press the mix down firmly into the bunt tin.
Bake for 40 minutes – the nut roast should be a little brown on top.
Allow to cool then carefully flip onto a plate.
Top with vegetable crips, herbs etc

Do-ahead · Grains · Holiday Food · Nuts · Vegetable sides · Vegetable-related

Feta-stuffed cannellini bean nut roast

November 18, 2021September 7, 2022 Belinda

Revamp the nut roast with this Middle-Eastern inspired version. It’s packed with flavor and has an irresistible herby, cheesy filling. A great vegetarian alternative to turkey!

Recipe by Esther Clark

Serves 6

3 tbsp olive oil, plus extra for the tin and for drizzling
1 celery stick, finely chopped
2 leeks , halved and sliced
400g can cannellini beans, drained and rinsed
100g pistachios, finely chopped
50g sun-dried tomatoes in oil, drained and roughly chopped
80g parmesan, grated
100g cooked quinoa
3 tbsp za’atar
50g fresh breadcrumbs
2 large eggs, beaten
50g plain flour
½ small bunch of parsley , finely chopped
1 tbsp toasted mixed seeds
For the stuffing
100g feta, crumbled
2 tbsp mascarpone
1 tbsp finely chopped chives
1 tbsp finely chopped dill , plus a few fronds to serve
1 lemon, zested
For the broccoli
300g purple sprouting broccoli
½ tbsp coriander seeds , crushed
1 tbsp rose harissa

Oil the base and sides of a roughly 18cm loaf tin and line with baking parchment. Heat 1½ tbsp oil in a frying pan, tip in the celery and leek, and fry for 10 mins, or until both are softened and translucent.

Roughly mash the cannellini beans in a large bowl. Stir through the fried celery and leek, pistachios, sundried tomatoes, parmesan, quinoa, za’atar, breadcrumbs, eggs, flour and parsley. Season well.

For the stuffing, roughly mash the feta with a fork, then stir in the mascarpone, chives, dill and lemon zest. Season.

Heat the oven to 180C/160C fan/gas 4. Sprinkle the mixed seeds over the bottom of your lined loaf tin. Pat half the bean and nut mixture into the tin and use a spoon to press out a channel along the middle, roughly 2cm wide. Spoon the feta mixture into the channel, then pat down the remaining bean and nut mixture over the top and around the sides. Cover in foil and bake for 50 mins or up to 1 hr until firm to the touch.

Toss the broccoli in a baking tray with the coriander seeds, harissa and remaining 1½ tbsp oil. Season and roast on the lower shelf of the oven for the last 20 mins of the cooking time, or until crisp at the edges.

Serve the nut roast on a platter alongside the broccoli. Drizzle with olive oil and top with the dill fronds.

Appetizers · Dairy-free · Fish · Gluten Free · Holiday Food · Whole30 compliant

Salmon and Avocado Towers

November 9, 2021November 9, 2021 Belinda

This is one of the all-time most popular special occasion dishes — so easy to do but it will knock the socks off your guests.
A great one to get a Holiday dinner off to a good start too.

Recipe by Annabelle Langbein

Serves 10

5 avocados, mashed
2 tbsp lemon juice
3 spring onions, (scallions) finely chopped
2 1/2 cups peeled and finely diced cucumber
salt and freshly ground black pepper, to taste
1 1/4lbs /600 g gravlax, raw salmon, or cold-smoked salmon, finely diced
2 tbsp chopped dill
1 1/4 cups microgreens, to garnish

Mash the avocado.
Put mashed avocado in a bowl and mix in lemon juice, spring onion and cucumber.
Season to taste with salt and pepper.
In a separate bowl, mix the salmon with the dill and season to taste with salt and pepper.

Place ten 6-8cm (2″-3″) ring moulds onto ten small serving plates
Divide half the avocado mixture between the moulds and press down gently with the back of a teaspoon.
Divide the salmon mixture between the moulds on top of the avocado and smooth down evenly.
Divide the remaining avocado on top of the salmon and smooth the tops.
Chill until ready to serve.

When ready to serve, simply lift the moulds up to reveal the towers.
Top with a garnish of micro greens and a sprinkle of salt and pepper.