Roasted chicken pieces with saffron, hazelnuts and honey

November 7, 2013February 7, 2016 Belinda

This is easy to make, and is loosely based on the flavors of Marrakech. It looks stunning on a platter served at the table and has a very delicate and exotic flavor.
Serve with plain rice or couscous.

Serves 4

4lbs chicken legs or chicken pieces
2 large onions, roughly chopped
5 tbsp olive oil
1 good tsp ground ginger
1 good tsp ground cinnamon
a generous pinch of saffron threads
Juice of 1 large lemon
4 -5 tbsp cold chicken broth
2 tsp coarse sea salt
1 tsp ground black pepper
4 ounces unskinned hazelnuts
1/4 cup honey
2 tbsp rosewater
3 scallions, roughly chopped

In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, chicken broth, salt and pepper.
Leave to marinate for at least an hour or overnight in the fridge, preferably.

Preheat the oven to 375F
Spread the hazelnuts out on an oven tray and roast for 10 minutes, until lightly browned. Chop roughly and set aside.

Transfer the chicken and marinade to a roasting tray large enough to accommodate everything comfortably. Arrange the chicken pieces skin side up and put the tray in the oven for about 35 minutes.

While the chicken is roasting, mix the honey, rosewater and nuts together to make a rough paste.
Remove the chicken from the oven, spoon a generous amount of nut paste on to each piece and spread it to cover.
Return to the oven for 5 to 10 minutes, until the chicken is cooked through and the nuts are golden brown.

Transfer the chicken to a serving dish and garnish with the chopped scallions.

Camargue red rice and quinoa with orange, pistachios and pomegranate seeds

October 31, 2013February 8, 2016 Belinda

Another gem from Ottolenghi!

Serves 4

1/3 cup shelled pistachio nuts
1 cup Camargue red rice
1 cup quinoa
1 medium onion, sliced
5 fl oz olive oil
grated zest and juice of 1 orange
2 tsp lemon juice
1 garlic clove, crushed
5 scallion, thinly sliced
1/2 cup dried apricots, roughy chopped
1/2 cup wild arugula or rocket
seeds from 1/2 pomegranate
salt and freshly ground black pepper

Preheat the oven to 300F
Spread the pistachios out on a shallow baking tray and toast for 8 minutes, until lightly colored.
Remove from the oven, allow to cool slightly, then chop roughly. Set aside.

Fill 2 saucepans with salted water and bring to the boil. Simmer the quinoa on one for about 12 to 14 minutes and the rice in the other for 20 minutes.
Both should be tender but still have a bite. Drain in a sieve and spread out the 2 grains separately on flat trays to hasten the cooling down.

While the grains are cooking, saute the white onion in 4 tbsp of the olive oil for 10 to 12 minutes, stirring occasionally, until golden brown. Leave to cool completely.

In a large mixing bowl combine the rice, quinoa, cooked onion and the remaining oil.
Add all the rest of the ingredients, then taste and adjust the seasoning.
Serve at room temperature

Grains · Nuts

Chestnut risotto with butternut squash

October 27, 2013February 8, 2016 Belinda

It’s my favorite time of year for being in the kitchen with all the wonderful comforting dishes to make!

Serves 4

6 cups chicken or turkey broth
1/4 cup Riesling or other wine on the sweeter side
1 tbsp olive oil
3 tbsp butter, divided
1 large shallot, finely chopped
1/2 small butternut squash, peeled, seeded, cut into 1/4 inch pieces
1 1/2 cups (10 oz) Arborio rice
2 cups peeled, roasted chestnuts, or jarred chestnuts, finely chopped
1 tsp chopped fresh thyme
1 tsp chopped fresh marjoram
1/2 to 3/4 cup freshly grated Parmesan cheese
2 tbsp chopped fresh Italian parsley

Bring the chicken broth to a boil in a medium saucepan over high heat. Reduce the heat to low, cover and keep warm.

Meanwhile, heat the oil and 2 tbsp butter in a heavy, large saucepan over medium heat. Add the onion, chestnuts and squash. Cook until the onion is translucent, stirring often, about 10 minutes.

Add the garlic and cook until fragrant, being careful not to burn it.

Add the rice to the onion-squash-chestnut mixture and coat the grains with the butter, cooking for about 2 to 3 minutes until the rice is translucent at the edges but still opaque in the center.
Add the wine and cook, stirring, until the liquid evaporates.

Add 1 cup of the warm broth, simmer until almost absorbed, stirring often for about 4 minutes.
Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding the next one, until the rice is just tender, stirring frequently, about 25 minutes total.
Stir in the thyme and marjoram.
Remove from the heat, stir in the remaining 1 tbsp butter, cheese and parsley.
Season the risotto with salt and pepper and serve

Dessert · Do-ahead · Icecream · Nuts

Fig, port wine and pistachio ice cream

October 27, 2013September 9, 2022 Belinda

One word. Spectacular!!

2lbs fresh figs (about 20)
1/2 cup port wine, plus 3 tbsp
1 lemon, preferably unsprayed
3/4 cup sugar
1 cup heavy cream
1/2 tsp freshly squeezed lemon juice
1/4 cup chopped pistachios

Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium non reactive saucepan with 1/2 cup port wine and zest the lemon directly into the saucepan.

Cover and cook over medium heat, stirring occasionally, for about 8 to 10 minutes until the figs are tender.
Remove the lid, add the sugar and continue to cook until it reaches a jam-like consistency.
Remove from the heat and let cool to room temperature.
Blend together with the cream, lemon juice and pistachios and 3 more tbsp of port wine.
Chill in the fridge and then put in your ice cream maker per the manufacturer’s instructions

Appetizer Vegetarian · Appetizers · Do-ahead · Nuts · Vegetable-related

Roquefort and walnut terrine with apple salad

October 23, 2013September 9, 2022 Belinda

Another killer appetizer!

8 first-course servings

2 cups walnuts (about 7 ounces)
1 lb Roquefort cheese, at room temperature
1 cup creme fraiche or sour cream
4 medium Granny Smith apples
2 tbsp plus 2 tsp fresh lemon juice
1/4 cup pure olive oil
2 tbsp Dijon mustard
1 tbsp plus 1 tsp balsamic vinegar
salt and freshly ground black pepper
Crust bread, for serving

Preheat the oven to 350 F
Spread the walnuts on a baking sheet and toast for about 10 minutes, or until lightly browned and fragrant. Let cool.

Line a 7 by 5 inch loaf pan with plastic, leaving 3 inches of overhang all around. In a large bowl, break up the Roquefort with a fork until slightly chunky.

Add the walnuts and creme fraiche and mix thoroughly. Scrape the mixture into the loaf pan and smooth the top.
Cover with the overhanging plastic wrap and refrigerate until very firm, at least 6 hours or overnight.

Peel, core and thinly slice the apples. In a medium bowl, toss the apples with 2 tbsp of the lemon juice.

In a small bowl combine the remaining 2 tsp of lemon juice with the olive oil, mustard and balsamic vinegar. Season with salt and pepper. Pour the vinaigrette over the apples and toss well.

Unmold the Roquefort terrine and discard the plastic wrap.
Run a thin knife under hot water and wipe it off, then cut the terrine into 3/4 inch-thick slices, rinsing and drying the knife after each cut.
Arrange the slices on small plates and serve with the apple salad and bread

Appetizers · Do-ahead · Gluten Free · Nuts · Vegan

Peanut Butter Hummus with cucumber dippers

October 21, 2013September 9, 2022 Belinda

For those peanut butter addicts!!!

3 tbsp creamy or crunchy peanut butter
3 tbsp fresh lemon juice
1 tbsp plus 2 tsp olive oil
1 clove garlic, crushed
1/2 tsp ground cumin (I use roasted)
1/2 tsp ground black pepper
3/8 tsp Kosher salt
1 (151/2 oz ) can chickpeas (Garbanzo beans) rinsed and drained
7 tbsp water
1 English cucumber, cut into 48 1/4 inch thick slices

Place the peanut butter in a small microwave – safe bowl; microwave at HIGH for 20 seconds.
Combine the peanut butter and the next 7 ingredients (through the garlic) in a food processor.
With the food processor running, slowly drizzle in the water/
Process until smooth.

Serve with the cucumber dippers

Gluten Free · Nuts · Salad · Vegetable sides · Vegetable-related

Zucchini, feta, pine nut and caper salad

October 19, 2013February 8, 2016 Belinda

This is such a divine combination and wonderful with grilled or roasted meats. After you have made it a couple of times you can start experimenting and add Kalamata olives, roasted red peppers, basil, scallions…. Limitless possibilities.

Serves 4 (at most)

For the zucchini
1lb 4oz small zucchini, cut lengthways into fairly thin slices
1/4 tsp dried red chili flakes, optional
1 tbsp extra virgin olive oil

For the dressing
4 tbsp extra virgin olive oil
1 tbsp freshly squeezed lemon juice
1/2 tsp balsamic vinegar, plus extra to taste
1/2 tsp lemon zest, grated
1 – 2 cloves garlic, finely chopped
1 tbsp fresh mint, chopped, plus a few whole leaves for garnish
2 tbsp Italian parsley, chopped
2 tbsp capers, rinsed and soaked in cold water for 10 minutes, then drained

To serve
7 oz Greek feta cheese, crumbled
4 tbsp pine nuts toasted

For the zucchini: Put the zucchini in to a colander and toss with 1 tsp salt.
leave for 30 to 60 minutes to drain in the sink, then rinse and dry on paper towels.
Season with lots of pepper and the chili flakes, if using. Add the oil and toss to coat.

Heat a griddle pan or a frying pan until hot and grill the zucchini for 4 to 6 minutes, turning once until well browned and just tender. Transfer to a dish.

For the dressing: Put the oil, lemon juice, balsamic vinegar, lemon zest, garlic and chopped mint and parsley in a bowl and whisk well.
Stir in the capers and pour the dressing over the zucchini.
Cover and set aside for 30 to 60 minutes for the flavors to marry.

To serve” just before serving, mix in the feta cheese and serve sprinkled with the pine nuts and a few mint leaves.

Do-ahead · Fish · Nuts

African Fish Pie

October 15, 2013September 9, 2022 Belinda

This is unusual and really delicious with the mild curry flavor and raisins taking it to a different level.

Serves 6

1 oz butter, plus a little extra for greasing the tin
2 onions, finely chopped
2 garlic cloves, crushed
2 tbsp mild curry powder
1/2 tsp turmeric
grated zest and juice of 1 small lemon
3 1/2 oz raisins
1/3 cup whole blanched almonds, chopped
1 cup whole milk
2 thick slices white bread
2lbs 4 oz skinless cod, or another similar fish, finely chopped
2 large eggs

Preheat the oven to 375 F
Heat the butter in a frying pan and add the onion. Cook for 7 to 8 minutes or until soft and lightly golden, stirring occasionally.
Add the garlic and cook for a further 2 minutes.
Mix in 1 tbsp of the curry powder, the turmeric, lemon zest and juice, raisins and almonds.
Remove from the heat and allow to cool for 10 minutes.

Pour 2 1/2 tbsp of the milk into a bowl and soak the bread in it for 10 minutes, turning after 5 minutes.
Squeeze the bread dry then tear it into small pieces and put in a large bowl.
Add the fish, one of the two eggs and the mixture from the frying pan to the bowl, season well with salt and pepper and mix together.

Scoop into a lightly buttered non-stick square baking tin that is 2 3/4 inches high.
Bake for 15 minutes. Towards the end of the 15 mins, whisk together the remaining milk, curry powder and egg. Pour the liquid over the top of the mixture in the tin.
Bake for a further 45 mins or until set.
Cool for 15 mins, then cut into squares to serve.

Do-ahead · Nuts · Vegetable sides · Vegetable-related

Cauliflower gratin with manchego and almond sauce

September 3, 2013September 9, 2022 Belinda

This recipe is wonderfully rich and substantial and you won’t miss the carbs one little bit.
Manchego cheese is a Spanish sheep’s cheese and of course, almonds are really good for you!

Serves 6

3/4 cup half and half
1/2 cup whole roasted almonds with skins on, plus 2 tbsp coarsely chopped almonds (3 oz)
4 tbsp butter
2 tbsp all-purpose flour
1 cup whole milk
1 cup plus 2 tbsp finely shredded aged Manchego (or aged Gouda)
A large pinch of freshly grated nutmeg
salt and freshly ground black pepper
One 2lb head of cauliflower, cut into 1 1/2 inch florets
1 medium onion, finely chopped
1/4 tsp smoked Spanish paprika

Preheat the oven to 400F
In a small saucepan, heat the half and half until steaming, then transfer it to a food processor or blender.
Add the 1/2 cup of whole almonds and process until finely ground. let stand for about 10 minutes.
Strain the half and half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds

In a medium saucepan, melt 2 tbsp of butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and the half and half and cook, whisking, until thickened, 5 minutes.
Remove from the heat. Add 1 cup of the Manchego cheese and whisk until melted. Whisk in the nutmeg, season with salt and pepper. Keep warm.

In a large skillet, bring 1/2 inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes.
Drain the cauliflower in a colander and wipe out the skillet.

Melt the remaining 2 tbsp of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, for about 5 minutes.
Add the cauliflower and cook, stirring until lightly golden, about 2 minutes.
Season lightly with salt and pepper.
Transfer the cauliflower to a 7 by 10 inch glass or ceramic baking dish and spread the Manchego sauce on top.
Sprinkle the gratin with the remaining cheese, the 2 tbsp of chopped almonds and the paprika and bake in the center of the oven for about 20 minutes, or until bubbling and browned on top.
Let stand for 10 minutes before serving.