Do-ahead · Fish

Easy roasted tomatoes and shrimp with feta, oregano and fennel

Belinda

This makes about 4 servings depending on what you’re serving it with.

Lovely, easy and light.

5 – 6 medium sized fresh red tomatoes, cut into pieces
3 tbsp olive oil
3 tbsp minced garlic
1 heaped tbsp fried oregano (preferably dried Greek oregano)
1 tsp ground fennel seed
salt and freshly ground black pepper to taste
1 lb medium sized raw shrimp, peeled and deveined. (31 to 40 count)
2 tbsp freshly squeezed lemon juice
3/4 cup crumbed Greek feta cheese (or more)
2 – 3 tbsp fresh Italian parsley, for garnish

Thaw the shrimp overnight in the fridge, if frozen.
Preheat the oven to 350 F

Dice the tomatoes into pieces about an inch square and put them in the bottom of a heavy baking dish, large enough to fit the tomatoes in one layer.
Drizzle olive oil over the tomatoes, then sprinkle with the minced garlic, dried oregano, ground fennel seeds and freshly ground black pepper.
Put the tomatoes into the oven on the top rack to roast for 30 minutes.

While the tomatoes are cooking, crumble the feta cheese, squeeze the lemon juice, and clean the shrimp as needed. Take the tails off.
Chop the parsley if you’re using it.

When the tomatoes have cooked 30 minutes, arrange the shrimp over the tomatoes, sprinkle over the lemon juice and feta cheese and put the dish back into the oven on the top rack to cook the shrimp for 8 to 10 minutes
Watch them carefully so the shrimp don’t overcook. They’re done as soon as the shrimp turn pink and are barely firm.

Sprinkle the dish with the chopped parsley if using.

This is lovely served over rice or angel hair pasta or even just with some good quality focaccia or ciabatta bread to mop up all the gorgeous juices

Do-ahead · Pasta

Rather “glam” Mac and Cheese

Belinda

This is for those “glam” guests.
A gorgeous side with the creamy Gorgonzola or Dolcelatte cheese and the pancetta and scallions.

Serves 4

3 cups or 12 oz macaroni
salt and freshly ground black pepper
1/3 cup or 3 oz pancetta, diced
1 small handful of fresh thyme leaves
5 scallions trimmed and finely sliced
2 cups fresh breadcrumbs
1 handful chopped fresh parsley

Cheese sauce
3 tbsp butter
5 tbsp all-purpose flour
A good pinch grated nutmeg (Grate it fresh)
1 tsp Colmans or another strong mustard powder
A generous 3/4 cup whole milk
 1 1/4 cups heavy cream
8 oz Gorgonzola or Dolcelatte cheese
5 oz parmesan cheese, grated

Preheat the oven to 400 F

Cook the macaroni in a large pan of boiling salted water, but don’t completely cook it or it will be a mush after it comes out of the oven. Undercook it so it is slightly chewy and still has a bite to it. Drain, then return the macaroni to the pan and set aside.

Fry the pancetta in a medium skillet over a gently heat until it just starts to brown and crisp up, then add the thyme leaves and scallions and cook for an additional 3 minutes. Remove the skillet from the heat and add it’s contents to the pasta.

For the sauce;
Put the butter, nutmeg, flour and mustard powder in a small pan over a medium heat and cook until the butter has melted.
Mix the milk and cream in a pitcher, then add a little at a time to the flour and butter in the pan, stirring well.

Keep adding the milk mixture, bit by bit, stirring well each time. This will prevent the sauce from getting lumpy. DON’T put all the milk/cream in at once or it will get clumpy.
As you’re stirring make sure you get the spoon or whisk right into all the corners as stray moulds of flour often lurk there.
Once the sauce has fully come together, turn up the heat and boil for a minute or two.
The sauce should thicken considerably, then remove the pan from the heat.

Add 2/3 of both the cheeses to the sauce , stirring, while it is hot and combine well.
It may be a bit lumpy, but that is fine.
Season to taste with salt and pepper and add to the pasta mix.
Stir everything well and spoon into a shallow casserole dish.
Sprinkle the top with the rest of the cheese and the breadcrumbs and bake in the oven for about 20 minutes until the cheese begins to bubble and the top goes crumbly and brown.
 Sprinkle with the chopped parsley and serve while hot.

Uncategorized

Baked camembert with roasted garlic

Belinda

Stuck for a quick appetizer? This is positively sexy!!!

Serves 2

2 bulbs of garlic, unpeeled with the tops sliced off
3 tbsp butter
Scant 1/3 cup (or 3 fl oz) olive oil
salt and freshly ground black pepper
1 squidge of honey
2 large fresh rosemary sprigs
3 bay leaves
 7oz to 9oz Camembert, plastic wrapping, label on cheese and lid removed but still in it’s wooden box, at room temperature
1 French baguette, ripped into 4 inch pieces and sliced horizontally

Preheat the oven to 400 F

In a roasting dish add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, the rosemary and bay leaves. Mix it all together then add the garlic bulbs, cut side down on top of all that great stuff and bake in the oven for 40 to 45 minutes.
After 30 to 35 minutes, cut a large cross in the top of the Camembert and add it to the oven.
Make sure the plastic covering and lid is removed and anything else other than the cheese and the bottom box that it came in. Add the French baguette to warm up too

Serve by slathering some warm gooey Camembert on a slice of baguette then squeezing out a couple of the caramelized cloves of garlic on top!

Meat · Pasta

Orecchiette carbonara with charred Brussel sprouts

Belinda

Lovely and soothing with the nutty flavor of the charred Brussel sprouts.

1/2 lb Brussel sprouts, trimmed, leaves separated
12 oz fresh or dried orecchiette, or other fresh or dried small pasta
Kosher salt
2 oz pancetta (Italian bacon) finely chopped  (about 1/4 cup)
1/2 tsp coarsely ground black pepper
1/4 cup (1/2 stick) butter, cut into pieces
1/2 cup grated pecorino plus more
2 large egg yolks, beaten to blend
2 tbsp olive oil, divided

Heat 1 tbsp oil in a large skillet over high heat. Working in batches, add the brussel sprouts and cook, tossing occasionally, until charred in spots and crisp tender, about 5 minutes or so ; transfer to a plate and set aside. Wipe out the skillet.
* You can also toss the Brussel sprouts in a little olive oil, season and roast them on a shallow baking tray at 400 F for 15 minutes or so until they are tender and charred.

Cook the pasta in a large pot of boiling, salted water, stirring occasionally, until al dente (about 5 mins for fresh pasta). Drain, reserving 1 cup of the pasta cooking liquid.

Meanwhile, heat remaining 1 tbsp oil in the same skillet over medium heat. Add the pancetta and cook, stirring often, until slightly crisp, about 5 minutes. Add the pepper and cook, stirring, until fragrant, about 30 seconds.
Immediately add 1/2 cup of the pasta cooking liquid to keep the pepper from burning; reduce the heat to low and gradually add the butter, swirling the skillet and adding more pasta liquid as needed, until a thick glossy sauce forms.
(Taste as you go and switch to hot water once the sauce is adequately seasoned)

Add the pasta to the skillet and toss to coat.
Add the pecorino, toss to combine.
Remove from the heat, mix in the egg yolks. Add the reserved Brussel sprouts leaves, toss, adding pasta cooking liquid or hot water as needed to thin the sauce.

Serve the pasta topped with more Pecorino

 

Grains · Salad · Vegan

Couscous with dried apricots and roasted butternut squash

Belinda

Another Ottolenghi gem. I love this combinations of Fall flavors.

1 large onion, thinly sliced
6 tbsp olive oil, divided
Scant 1/2 cup dried apricots
1 small butternut squash, peeled, seeded and cut into 3/4 inch dice
1 1/2 cups uncooked couscous
1 cup chicken or vegetable stock
pinch of saffron threads
3 tbsp fresh tarragon, coarsely chopped
3 tbsp fresh mint, coarsely chopped
3 tbsp Italian parsley, coarsely chopped
1 1/2 tsp ground cinnamon
grated zest of 1/2 lemon
Coarse sea salt and freshly ground black pepper

Preheat the oven to 350 F
Place the onion in a large frying pan with 2 tbsp of the oil and a pinch of salt.
Saute over medium high heat, stirring frequently, for about 10 minutes, until golden brown. Set aside.

Meanwhile, pour enough hot water from the tap over the apricots just enough to cover them. Soak them for about 5 minutes, then drain and cut into 1/4 inch dice.

Mix the diced squash with 1 tbsp of the olive oil and some salt and pepper. Spread the squash out on a baking sheet, place in the oven and bake for about 25 minutes, until lightly colored and quite soft.

While waiting for the butternut squash, cook the couscous. Bring the stock to a boil with the saffron threads. Place the couscous in a large heatproof bowl and pour the boiling stock over it, plus the remaining 3 tbsp of olive oil. Cover with plastic wrap and leave for about 10 minutes; all the liquid should be absorbed.

Use a fork or a whisk to fluff up the couscous, then add the onion, butternut squash, apricots, herbs, cinnamon and lemon juice. Mix well with your hands, trying not to mash the butternut squash.
taste and add salt and pepper if necessary.
Serve warmish or cold

 

Egg based · Meat

Herby toad in the hole!

Belinda

Okay, I’m throwing some revamped British recipes in here, that are SO comforting and tasty, you will want to rush straight to the kitchen and try them!

5 oz plain flour
3 large eggs
10 fl oz whole milk
2 medium onions, (red or white) cut into large chunks, (about eighths)
2 tsp Dijon mustard
2 tbsp vegetable oil
8 really good sausages (I use sweet Italian sausage, but you can choose your favorite)
8 sage leaves
4 rosemary sprigs, leaves removed and stalks discarded

Preheat the oven to 475 F

Cut the sage and rosemary a bit and in a food processor, combine the flour, eggs, milk, mustard, sage and rosemary, and some salt and pepper. Blitz until smooth, then leave to rest for 30 minutes.

Pour the oil into a metal or enamel roasting tin, about 9” by 12” deep, or a little bigger.
Brush the oil all over the sides and bottom, then place in the oven.
When the tin is very hot and smoking, place the onion bits and sausages inside, evenly spread out, and cook for 10 minutes or until they are taking on some color and the onions are getting tender.

Give the rested batter a stir and pour into the really hot tin – take care as it may spit! It’s important you do this while the tin is REALLY hot, otherwise the final dish won’t be the same.
Do not open the oven door for 25 minutes, then check. – If needed, cook for a further 5 – 10 mins.
Cook until puffed up and brown and the batter is completely cooked through.
Serve straight from the dish

 
Do-ahead · Egg based · Meat

New Zealand bacon and egg pie

Belinda

This is the ultimate NZ recipe and a dish I would “kill” for! Nothing brings back those memories of picnics more than this. It’s also the best bacon and egg pie you could ever eat, as the eggs are left whole and when you hit one of those rich canary-yellow yolks, it’s like winning the lottery, aside from the big chunks of bacon.

Serves 12, (or in my case, 1)

1/2 cup ketchup
1/4 cup Worcestershire sauce
2  9” by 11” sheets of frozen puff pastry, thawed and chilled
20 eggs
1 tbsp heavy cream
8 oz grated mature cheddar cheese
1lb sliced bacon, roughly chopped
Kosher salt and freshly ground black pepper

Heat the oven to 400 F
Whisk together the ketchup and Worcestershire sauce in a small bowl; set aside.
Using a rolling pin, roll one sheet of puff pastry on a floured work surface to form an 11” x 14” rectangle;  transfer to a 9” x 12 1/2” baking pan and let the excess hang over the sides.

Separate 1 of the eggs and place the egg yolk in a small bowl; stir in the cream, and set egg wash aside.
Place the remaining egg white evenly on top of the pastry, crack the eggs and drop them on top of the pastry, spacing them evenly apart, and sprinkle evenly with bacon, drizzle the ketchup mixture evenly over the eggs and bacon and sprinkle over the cheddar cheese.  Season with salt and pepper.

Fold the dough hanging over the edge of the pan, back over the ingredients and brush with some of the egg wash; roll the second pastry sheet into a 10” x 13” rectangle and place on top of the eggs and bacon, tucking the edges into the sides of the pan.
Cut 4 slits in the top of the pastry with a paring knife then brush completely with egg wash.

Bake until golden brown and the eggs and bacon are cooked through, about 1 hour; cut into squares and serve

 

Appetizers · Do-ahead · Holiday Food · Meat · Pasta · Vegetable-related

Pumpkin stuffed with Fontina, Italian sausage and macaroni cheese

Belinda

This is a recipe from a book I purchased recently called ‘Melt” based around different macaroni and cheese recipes. It’s terrific and this is a real winner.

Serves 4

1 sugar pumpkin or other sweet variety (not a carving pumpkin), about 5 lbs
Sea salt and freshly ground black pepper
1 tbsp olive oil
1/4 lb mild Italian pork sausage, skins removed
4 oz elbow macaroni
5 oz fontina cheese, cut into 1/4 inch cubes
2 oz gruyere cheese, cut into 1/4 inch  cubes
4 scallions, diced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 tsp fresh sage, chopped
1 cup heavy cream

Preheat the oven to 350F
Cut out a circle from the top of the pumpkin – the way you would to make a jack-o’-lantern  and set aside.
Scoop out the seeds and strings as best as you can. Generously salt and pepper the inside of the pumpkin, pop the top back on it, place it on a rimmed baking dish (since the pumpkin may leak or weep) and bake for 45 minutes.
Meanwhile, warm the olive oil in a saute pan over medium heat.
Crumble the sausage into small chunks and cook until lightly browned.
Remove the sausage from the pan with a slotted spoon and set aside to cool.
Discard the drippings or save for the gravy.
Also while the pumpkin bakes, cook the pasta in a large pot of salted, boiling water until al dente.
Drain through a colander and rinse with cool water to stop the cooking process.
In a bowl, toss together the fontina, gruyere, sausage, pasta, scallions and herbs.
When the pumpkin is done baking, take it out of the oven and fill it with the macaroni and cheese mixture.
Pour the cream over the filling.
Place the top back on the pumpkin and bake for 1 hour, taking the top off for the last 15 minutes of cooking so the cheese on top of the filling can get properly brown.
If the top cream still seems a bit too wobbly, give it another 10 mins in the oven.
The cream may bubble over a bit, which is fine. If the pumpkin splits while baking, as occasionally happens, be thankful you set it in a rimmed baking dish and continue to bake!
Allow the pumpkin to rest for 10 minutes before serving. Be careful moving the dish, as the pumpkin may be fragile.
You can serve this dish two ways;
Cut it into individual servings or just scoop out the insides, including some of the
pumpkin flesh for each serving.
Season to taste and enjoy!

Do-ahead · Meat · Whole30 compliant

Garlic studded beef pot roast

Belinda

This is a recipe from Emeril Lagasse and I’ve made it multiple times. It is full of flavor, garlicky, and the meat is very, very tender with a rich sauce.

1 (3 to 3 1/2 lb) boneless beef chuck roast
10 to 12 large cloves garlic, peeled and cut in 1/2 lengthwise
2 1/2 tsp salt
1 tsp ground black pepper
2 tbsp vegetable oil
3/4 cup beef stock, plus more if necessary. (I found I needed about 4 cups)
Fresh chopped thyme leaves and parsley, for garnish
Roasted vegetables, recipe below

Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 1/2 inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible. Season the roast evenly on all sides with the salt and pepper.

Heat a heavy casserole dish (Dutch oven) over high heat. Add the oil and when very hot, use the meat fork to add the roast.
Sear on all sides until VERY well browned. This is where a lot of the flavor comes from. When the roast is evenly browned on all sides, add the stock and stir to loosen the browned bits on the bottom of the pan.
Cover the casserole dish with a lid, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time.
Check occasionally to make sure that you always have 1 inch or so of liquid on the bottom of the pan (Hence the need to have 4 cups of stock available)

When the roast is very tender, transfer to a serving platter and slice or pull the meat apart into serving pieces.
Reduce the pan juices until the flavor is more intense and serve drizzled over the roast and the roasted vegetables that you serve around the roast. Garnish with the fresh thyme leaves and parsley.

Roasted vegetables

2 turnips, cut into 1 inch pieces
2 carrots, cut into 1 inch pieces
12 red pearl onions
2 beets cut into 1 inch pieces
salt and freshly ground black pepper

Preheat the oven to 450 F

Place all the vegetables except the beets in a roasting pan. Place the beets in a separate roasting pan.
Drizzle all vegetables with extra virgin olive oil, season with salt and pepper and toss to coat.
Place in the oven and roast for about 30 to 40 minutes, or until the vegetables are tender and caramelized.

Gluten Free · Grains · Nuts · Vegan

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

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