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.

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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.

Gluten Free · Vegan · Whole30 compliant

Roasted squished baby potatoes

June 5, 2012January 7, 2017 Belinda1 Comment

This is simply divine!! Try and just have one of these.

Makes 4 servings but can easily be doubled, trebled ……

12 whole new potatoes, or other small round ones
Kosher salt and black pepper to taste
Extra virgin olive oil
Minced fresh rosemary or other fresh herb to taste

Preheat the oven to 475
In a medium saucepan over medium heat, put the potatoes still in their skins in lightly salted water and boil for about 20 minutes or until fork tender. Drain the potatoes in a colander and let them cool slightly. Working one at a time, place the potatoes on a clean dish towel, fold the towel over the spud and press down gently until you can hear the skin pop and it squishes down in the form of a disk.

Drizzle some olive oil on a baking sheet, lightly coating it and place the cooked potatoes on it.Roll the potato disks in the oil on the baking sheet so they are well coated on their bottoms then drizzle more oil over the tops of them and liberally sprinkle kosher salt and black pepper on each one.
If you want to add a fresh herb, do so halfway through the roasting, otherwise the herbs will burn in such a hot oven.

Roast for about 30 minutes, flipping the potatoes over after about 15 minutes, (adding the herbs at this point) so they crisp on each side.

Variations:

My dear friend Marilee read this recipe and suggested topping each one when serving with a dollop of sour cream then caviar, or was it sour cream and a dollop of caviar!? Outrageous!!
You can also put a pat of butter and grated sharp cheese or Parmesan cheese on top before baking.

Do-ahead · Poultry · Whole30 compliant

Greek chicken with olives and lemons. (Kotopoulo Lemonato)

May 25, 2012September 9, 2022 Belinda

This is one of the best recipes I think I’ve ever tried because it’s packed with flavor, is easy and is fairly quick.

There are two parts to it, however. The lemons have to be made ahead of time, but you can keep them in a glass jar for weeks and weeks, but the minimum time is 3 days that is the only thing you have to know before you start.

Here is the lemon part of it first, because these lemons are incredible and they are the shortcut way of making preserved lemons without any salt, just olive oil and cloves. When you make this, try to treble the lemon recipe and do it with 3 lemons, then you have two marinating in your pantry waiting for another occasion!

1 large lemon. (make sure the lemon’s skins aren’t too think as they can get bitter)
6 cloves
Extra virgin olive oil to cover the lemon

Place the lemon in a small saucepan and cover with cold water. bring to the boil then reduce the heat and simmer for 15 minutes. (Turn the lemons occasionally while cooking, so they get all sides covered.)

Remove from the water and pat dry gently with kitchen towels. Press the cloves gently into the lemon and place in a glass or sturdy plastic container. Cover with the olive oil, seal well with a lid and leave to marinate at room temperature for a minimum of 3 days.
When ready to use for the chicken dish, remove the cloves from the lemon and discard the cloves. Cut the lemon into 8 wedges, retaining all the lemon and juices and use with the following recipe!!
Easy isn’t it!

Chicken with olives and Lemons (Kotopoulo Lemonato) serves 4

The preserved lemon (see above)
1 tbsp olive oil
1 tbsp butter
8 large boneless, skinless chicken thighs, preferably organic
1 tsp salt
1/2 tsp ground pepper
6 large shallots, sliced
1/2 cup pitted Kalamata olives
1 cup good chicken, turkey or veal stock
1 tbsp chopped fresh thyme

Heat the 1 tbsp oil and butter in a large heavy skillet over medium heat.
Sprinkle the chicken thighs with the salt and pepper on both sides and add to the skillet in 2 batches and cook until golden brown on both sides, about 5 minutes per side. Using a slotted spoon, transfer the chicken to a plate and set aside.
Add the sliced shallots to the pan and cook until golden, about 5 – 8 minutes.
Return the chicken to the pan and stir in the drained olives, and stock. Bring to the boil over medium heat then reduce the heat and simmer for 25 minutes.
Add the lemon wedges and any juices and the chopped thyme and simmer , stirring occasionally for another 15 minutes.
Place the chicken in a deep serving dish and spoon the sauce over.
garnish with fresh thyme sprigs and serve with crusty bread and a salad.

Note

This is also lovely served with a rice pilaf made with chopped sauteed leeks, dried dill weed and chicken broth.
Garlic mashed potato is another lovely side dish, so long as you have something that can soak up all those gorgeous juices, that is all that matters!
Heavens, maybe even orzo or a pasta might work. Let me know!!
All my recipes are a work in progress and there is no such thing as the “finished product.
It’s all about tweaking and sharing!

Do-ahead · Gluten Free · Vegan · Whole30 compliant

Oven dried heirloom tomatoes

August 1, 2011September 9, 2022 Belinda

I have in my oven at the moment, 8 sliced heirloom tomatoes slowly releasing their sweet smell as they very slowly “oven-dry” for 2 – 3 days.
By that I mean, I cut the tomatoes in 1/2 (or sometimes 1/3rds if they are big). I then lay them on a silicone mat on a baking tray and sprinkle them with olive oil, salt and freshly ground pepper, then sprinkle chopped fresh thyme, garlic, marjoram and a spray of balsamic vinegar on them.
The oven has a pilot light, so is always warm, but I set it to 200 degrees or the lowest it will go and leave them in for 2 -3 days, checking on them from time to time.

They are wonderful in pasta dishes or sandwiches and store so well in the fridge.

Appetizers · Do-ahead · Fish · Whole30 compliant

Terrific rustic baked tomatoes

June 19, 2011September 9, 2022 Belinda2 Comments

This is a recipe my good friend Anneke gave me and you can’t get better than this for a really tasty, rich but healthy starter.

Ingredients
Very ripe tomatoes (preferably vine tomatoes and lots of them) peeled and halved
lots of fresh basil
lots of garlic, thinly sliced
anchovies (unrinsed)
good extra virgin olive oil
salt and freshly ground black pepper

** Serve with good fresh ciabatta bread, sliced and lightly baked in the oven with garlic cloves rubbed into each slice while still hot.

Layer the bottom of a baking dish (one you would be happy to serve the dish in) with basil leaves, so that they cover the bottom of the dish, then lay thinly sliced garlic over that.

Season lightly and sprinkle olive oil over the basil and garlic.
Stack the peeled and halved tomatoes cut side down in the baking dish, cramming as many in as possible, even more than you think can fit and squash them down a little with your hand releasing some of the juices.

Put the unrinsed anchovy fillets in between the cracks in the tomatoes.

Sprinkle with a good amount of good olive oil, season with ground pepper but not too much salt due to the saltiness of the anchovies.

Cook in a preheated oven at 300 degrees for 2 to 2 1/2 hours uncovered and serve at room temperature with the really good baked and garlic rubbed bread.

Asian flavors · Fish · Gluten Free · Soup · Whole30 compliant

Steamed mussels with lemongrass, thai basil, chilies and coconut

June 15, 2011January 7, 2017 Belinda

This is divine and exotic!

Adapted from “Asian Flavors of Jean-Georges”

INGREDIENTS:

1 lb mussels (washed and bearded) 

6 stems of Thai basil leaves (use only the leaves) 

1 clove garlic (minced) 

1 clove shallot (minced) 

3 bird’s eye chilies (finely chopped) 

1 1/2 tablespoons cooking oil

FOR THE BROTH:

3 cups coconut milk

1/2 inch galangal/ginger (lightly pounded) 

1 lemongrass stalk (trimmed, smashed, and chopped) 

3 bird’s eye chilies (smashed) 

1/2 teaspoon grated fresh lemon zest 

1 tablespoon lemon juice 

Salt to taste

METHOD:

Bring the coconut milk, galangal/ginger, lemongrass, and smashed bird’s eyes chilies to boil over high heat.

Add the lemon zest and simmer for 10 minutes. Add the lemon juice and salt to taste.

Remove from the stove, strain the broth and set aside. Discard the aromatics.

Heat up the cooking oil in a wok or deep saucepan that can later be covered.

Add the minced garlic and shallots and cook until lightly browned.

Stir-in the chopped bird’s eye chilies, then add the mussels and the broth.

Add the basil leaves, cover and cook until all mussels are open.

Add salt to taste, dish out and serve hot with steamed rice.

Do-ahead · Gluten Free · Salad · Whole30 compliant

Mock Potato Salad

June 14, 2011September 9, 2022 Belinda

This is just like a potato salad, but done with cauliflower. I am realizing what an amazingly versatile vegetable cauliflower is the more I try it in different dishes. I leave the seasonings to you to experiment with. I also like to give it a bit of cayenne pepper for those who like a kick!

Serves 8

1 head fresh cauliflower
4 hard boiled eggs, chopped
2 ribs celery, diced (I always peel celery with a peeler to get rid of the stringy bits)
2 slices onion, chopped
1 tsp yellow mustard
1/2 cup good quality mayonnaise
1 tsp pickle relish
salt, pepper, garlic powder, dill, paprika, to taste (experiment a bit with the amounts of these)
Fresh flat leaf parsley, chopped

Cook cauliflower until tender. Drain and pat dry. Let cool and pull into small floret pieces. Place in a large bowl.
Mix in remaining ingredients except paprika and parsley. Chill for 2 hours.
Before serving, sprinkle on paprika and garnish with parsley.

Appetizer Vegetarian · Do-ahead · Gluten Free · Whole30 compliant

BEET, yes BEET Tartare (CleanCuisine)

June 9, 2011September 9, 2022 Belinda1 Comment

This is a terrific recipe that always takes people unawares, as they are expecting “beeF tartare” but thank heavens it’s not! It’s well worth making for a dinner party as a little extra course, or as a side salad at a burger party, You won’t have had anything like this!

Serves 6 to 8

6 medium beets (about 1 1/4 lbs) (beetroot for my English friends)
1 good sized shallot, roughly chopped
1 tsp worcestershire sauce
a few drops of Tobasco sauce
1 tsp sherry vinegar
6 cornichons, roughly chopped,
1/3 cup capers, drained
1 tbsp good quality mayonnaise
2 tbsp Italian parsley, roughly chopped
salt and freshly ground pepper to taste

Preheat the oven to 350 degrees. Wash the beets, leave them wet and wrap individually in aluminium foil.
Place them in a roasting pan and bake for 90 minutes or until tender.
Cool the beets, peel and cut them into eighths.
Place the beets in a food processor with the shallot, Worcestershire sauce, Tabasco sauce, sherry vinegar, cornichons and capers.
Pulse until the mixture is minced, but not pureed.
You may need to scrape down the sides between pulses.
Spoon the mixture into a bowl and stir in the mayonnaise and 2 tbsp parsley.
Taste and adjust the seasonings. You may need to add more salt and pepper, vinegar, Worcestershire sauce or Tobasco.
This will keep in the refrigerator for up to 2 days in a covered container. Bring to room temperature before serving.
Garnish with additional parsley and serve.

This is also a lovely thing to do. Serve a tbsp of the beet tartare on an endive leaf, then a small blob of sour cream, some grated orange rind and a leaf of parsley