Caponata ratatouille

May 5, 2015January 5, 2017 Belinda1 Comment

Mediterranean vegetarian food is the most comforting to eat and beautiful to look at. This is a combination of the Provencal ratatouille and Italian caponata with the briny capers and olives added for a punch. It is from the wonderful BBC Food website and is very low calorie. If you need anything else with it, you could boil some rice or pasta with it.

Serves 6

1 tbsp olive oil
1lb 10 oz eggplant, cut into 1 1/2″ chunks. If you don’t like eggplants you can use zucchini instead
1 large onion, cut into 1 1/2″ chunks
3 celery sticks, peeled and roughly chopped
2 large beefsteak tomatoes, skinned,deseeded and chopped into 1/2″ chunks
1 tsp chopped fresh thyme
1/4 to 1/2 tsp cayenne pepper
2 tbsp caper, drained
small handful pitted green olives
4 tbsp white wine vinegar
1 tbsp sugar, optional
1-2 tbsp cocoa powder, optional
Freshly ground black pepper
To garnish;
chopped toasted almonds
Chopped Italian parsley

Heat the oil in a non stick frying pan until very hot, add the eggplant and fry for about 15 minutes or until very soft. Add a little boiling water or stock to prevent sticking if necessary.
Meanwhile, place the onion and celery in a large saucepan with a little water or stock. Cook for 5 minutes or until tender but still firm.
Add the tomatoes, thyme, cayenne pepper, and eggplants to the saucepan. Cook for 15 minutes, stirring occasionally. Add the capers, olives, vinegar, sugar and cocoa powder and cook for 2 to 4 minutes.
Season with freshly ground pepper and add salt if you think you need it.
Divide between 6 bowls, garnish with the toasted almonds and chopped parsley and serve.

Gluten Free · Poultry · Whole30 compliant

Chicken, green olive and lemon tagine with ginger and coriander

November 30, 2014January 5, 2017 Belinda

This is a beautiful tagine, especially as it also has ginger and coriander which complements the chicken so well.

SERVES 6

3 tbsp. olive oil
6 whole chicken legs
Kosher salt and freshly ground black pepper, to taste
2 large yellow onions, sliced
2 tbsp. ground coriander
2 tsp. ground white pepper
2 tsp. ground ginger
1 tsp. ground turmeric
½ tsp. crushed saffron threads
1½ cups chicken stock
6 oz. green olives, cracked
2 tbsp. unsalted butter, ghee or clarified butter
1 tbsp. finely chopped parsley
2 tsp. finely chopped cilantro
2 jarred preserved lemons, cut into slices

Heat the oven to 350° F

Heat the oil in an 8–qt. Dutch oven over medium-high heat. Season the chicken with salt and pepper, add to the pot and cook, turning, until browned, 12 to 15 minutes. Transfer the chicken to a plate.
Add the onions to the pot, cook until golden, 10 to 12 minutes. Add the spices, cook for 2 minutes. Return the chicken to the pot with the stock and boil.
Bake the chicken, covered, until tender, 35 to 40 minutes. Stir in the olives, butter, parsley, cilantro and lemons into the pot, and cook for 6 minutes.
Serve with rice or flatbread.

Gluten Free · Poultry · Whole30 compliant

Moroccan-style chicken braise

October 27, 2014January 5, 2017 Belinda

I adore anything with lemons and olives, and this recipe is simple as it uses fresh lemons rather than the preserved lemons. It is wonderful to freeze and easy to double. Make sure you start this recipe the night before as it needs to marinade and allow the flavors to “hang out”.

Serves 2 to 3

For the spice paste
3 large, juicy garlic cloves, peeled and roughly chopped
A pinch of sea salt
3 good pinches smoked paprika
3 good pinches ground turmeric
1 tsp cumin seeds (I use roasted seeds)
a good glug of olive oil

For the braise
6 large chicken thighs, bone in and skin on
a good glug of fruity olive oil
2 large onions, peeled and roughly chopped
Chicken broth or water (about 32 fl oz)
1 lemon, cut in half, thinly sliced
A pinch saffron threads
A good handful green olives, pits removed
A small handful fresh cilantro (coriander), roughly chopped

For the spice paste, crush the garlic cloves and sea salt with a pestle in a mortar. Add the smoked paprika, turmeric and cumin seeds and grind to a paste. Add just enough olive oil to make the paste runny enough to pour, but thick enough to coat the chicken.

For the braise, place the chicken thighs into a bowl, pour the spice paste over them and toss well to coat all of the meat. Cover with cling film and leave to marinade in the fridge overnight preferably or as long as time allows. It will only improve in flavor the longer you allow it to marinade.

Heat the olive oil in a large shallow pan, then cook the onions until softened. Add the chicken thighs and cook until colored lightly on both sides. Add the lemon slices and olives and pour in enough water or chicken broth (or a combination) to come halfway up the chicken pieces. Stir in the saffron, then season well, cover with a lid and simmer for about 25 minutes, until the chicken is cooked through and tender. Add the fresh cilantro and serve with rice or couscous.

Gluten Free · Poultry · Whole30 compliant

Simple roast chicken traybake with spiced potatoes and olives

September 29, 2014January 5, 2017 Belinda

I love roasted tray bakes, they are easy to make and are so versatile. Here is another version, and the flavors are beautifully intense.

Serves 4
1 bay leaf, crushed
1 tsp fennel seeds, crushed
1/2 tsp crushed red pepper flakes (optional)
1 1/2 lb fingerling potatoes, halved
1/2 cup pitted Kalamata olives
4 tbsp olive oil, divided
Kosher salt and freshly ground black pepper
4 whole chicken legs (leg and thigh attached) about 3lbs
1/2 cup fresh flat leaf parsley leaves with stems
1 tsp finely grated lemon zest

* You will need a small spice mill, like a coffee grinder. It’s worth buying a second one and devoting it to grinding spices.

Preheat the oven to 450 F
Pulse the bay leaf, fennel seeds and 1/2 tsp red pepper flakes in a spice mill until finely ground.
Toss the halved potatoes, olives, 2 tbsp oil and half of the spice mixture in a large bowl; season with salt and pepper.
Place the chicken mixture on a rimmed baking sheet and rub with remaining 2 tbsp oil; season with salt and pepper and rub with the remaining spice mixture.
Arrange potato mixture around the chicken. Roast until the potatoes are fork-tender, chicken is cooked through, and the skin is crisp, 35 – 45 minutes.
Serve chicken and potato mixture topped with parsley, lemon zest and more red pepper flakes, if desired.
Spoon the pan juices around and serve.

Asian flavors · Do-ahead · Gluten Free · Whole30 compliant

Spicy sesame Asian guacamole

September 26, 2014September 7, 2022 Belinda

Who doesn’t like guacamole? Well, as I’m an Asian food nut, this recipe ticks all the boxes for me, especially if it is served with sesame rice crackers or fried wontons.

Serves 4 and the total time is 15 minutes.
3 ripe Haas avocados
1/3 cup chopped red onion
1/4 cup thinly sliced scallions,white and light green parts only
1 tbsp fresh lime juice
2 tsp chile-garlic sauce
1 1/2 tsp soy sauce or coconut aminos
1 tsp grated fresh ginger
1 1/2 tsp black sesame seeds
Coarsely ground black pepper to taste
Sesame rice crackers for serving

Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh in a bowl.
Add the red onion, scallions, lime juice, chile-garlic sauce, soy sauce, ginger, 1 tsp of the sesame seeds and the sesame oil.
Mash with a fork until half smooth and half chunky. Taste and add salt and pepper if desired.
Sprinkle with the remaining 1/2 tsp black sesame seeds and serve immediately.

Fish · Gluten Free · Whole30 compliant

Fresh salmon tartare

September 23, 2014January 7, 2017 Belinda

I adore any form of “tartare” and usually make them with tuna, so this is a lovely new addition to the repertoire.

Serves 6
1lb skinless fresh salmon fillet (preferably not farmed)
1/2 lb smoked salmon, thickly sliced
1/3 cup freshly squeezed lime juice (about 3 to 4 limes)
1/3 cup minced shallots (about 2 big shallots)
2 tbsp good quality olive oil
1/4 cup minced fresh dill (and some more sprigs for garnishing)
3 tbsp drained capers
2 tbsp Dijon mustard
1 tbsp whole-grain mustard
2 tsp kosher salt
1 tsp coarsely ground black pepper

(1 loaf good granary bread, thinly sliced and toasted, for serving) or celery sticks!

Cut the fresh salmon and the smoked salmon in 1/4 inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt and pepper.
Mix well, cover with plastic wrap and refrigerate for a few hours for the salmon to marinate.
When ready, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.

Asian flavors · Gluten Free · Poultry · Whole30 compliant

Easy spicy roasted chicken thighs

September 5, 2014January 7, 2017 Belinda

This is a recipe adapted from a recipe of Suvir Saran, chef at Devi, Gramercy Tavern in New York.
Chicken thighs tossed with spices, marinated for up to one day and roasted is so easy to make and can be doubled or trebled for as many people as you like.

Serves 4
8 chicken thighs, with skin, pierced all over with a small knife.
5 cloves garlic, peeled
1 x 2-inch piece of fresh ginger, peeled
1 small jalapeno pepper, seeded, or cayenne pepper to taste
Juice and zest of 1 whole lemon
2 tbsp tomato paste
1/2 tsp salt , or to taste
1 tsp cumin powder ( I use ground roasted cumin seeds as there is more flavor)
1 tsp coriander seeds or ground coriander
Heat the oven to 400 F
Season the chicken thighs well with salt and pepper and put them in a bowl. Mince the garlic, ginger and jalapeno pepper.
Toss with all the remaining ingredients or put in a small food processor and grind to a paste.
(It’s okay if the coriander seeds are not fully pulverized as they will add a bit of crunch)
Rub the mixture thoroughly into the chicken.
* At this point you can cover and refrigerate for up to one day.
Put the thighs, skin side up, in a roasting pan. Roast for 25 to 35 minutes or until done.
Serve with rice or couscous.

Asian flavors · Do-ahead · Soup · Whole30 compliant

Chilled spicy cucumber, avocado and coconut milk soup

August 16, 2014September 8, 2022 Belinda1 Comment

Give me anything curried and I’ll walk miles for it! I love this because there is no cooking and it tastes as if you’ve been slaving for hours in the kitchen. You can vary the garnishes.

Two 12-ounce cucumbers—peeled, seeded and chopped
2 Hass avocados, coarsely chopped ( try just one to start with as it may be too thick with 2)
2 teaspoons Thai green or yellow curry paste (Try less to start with and taste it)
2 teaspoons sugar, optional
2 teaspoons finely grated lime zest
One 13-ounce can unsweetened coconut milk
3 ½ cups chicken broth
3 tablespoons fresh lime juice (use lemon if you cannot find limes)
Salt
1/2 cup unsweetened coconut flakes, for garnish
10 cilantro sprigs, for garnish

In a food processor, puree the cucumbers until smooth. Add the avocados, curry paste, sugar, lime zest and chili.
Process until blended. Add 3 1/2 cups of chicken broth, the coconut milk and lime juice and process until smooth. Transfer the soup to a large bowl and season with salt. Cover and refrigerate until chilled, 15 minutes.
Meanwhile, in a skillet, toast the coconut over low heat, stirring a few times, until lightly browned and crisp, 3 minutes. Let cool.
Ladle the soup into small bowls or cups, garnish with the toasted coconut flakes and cilantro sprigs and serve.

Whole30 compliant

Roasted cauliflower with dates, pine nuts and prosciutto served with caper aioli

July 24, 2014January 7, 2017 Belinda1 Comment

I am a cauliflower fanatic and just love different ways of serving it. You’ll love this briny, creamy aioli which is very easy to make, and the combination of the toasty cauliflower, sweet dates, salty prosciutto and nutty pine nuts, is divine.

Serves 4
1 head cauliflower, cut into florets
4 oz pancetta or prosciutto, sliced thick and cut into 1/4 inch dice
1/2 cup pitted dates, chopped
1/4 cup toasted pine nuts or almonds
1/4 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp red pepper flakes
1 tbsp chopped parsley leaves, for garnish

Preheat the oven to 375 F

Combine the cauliflower, prosciutto, dates, olive oil, salt and red pepper flakes in a large mixing bowl. Mix well to coat and place on a sheet pan.
Place in the top part of the oven and roast until the cauliflower is fork tender and light brown, about 30 to 40 mins. Remove from the oven, transfer to a decorative bowl and scatter with the freshly toasted pine nuts. Serve with the caper aioli on the side.

Caper aioli
1 cup good quality mayonnaise
1/2 tsp salt
1 tbsp extra virgin olive oil
3 tbsp capers, chopped
1 tsp caper brine
1 tbsp chopped parsley leaves

Rub the inside of a decorative bowl with the garlic clove.
Put the mayonnaise, salt, olive oil, capers, caper brine and parsley in a mixing bowl and mix well together to combine. transfer to the decorative bowl and serve with the roasted cauliflower