Easy and tasty pesto croutons

August 13, 2013February 8, 2016 Belinda

We had a couple of composer friends for lunch a while ago and the salad course was a Caesar, but just for a change I decided to make my own croutons and added pesto sauce.
They must have been successful as one of our friends who doesn’t usually like croutons loved them and recently asked me for the recipe.

1 loaf of ciabatta bread, chopped into chunks for the croutons. I leave the crusts on.
1 cup good pesto sauce, either homemade or commercial.
1/2 cup good extra virgin olive oil
3 cloves garlic (at least) crushed
1 handful finely chopped fresh basil, if the pesto is commercial.
salt and pepper.

In a large bowl, add the pesto sauce, garlic, olive oil, basil, salt and pepper. Stir well and add more olive oil if it’s too thick.
Throw the bread chunks into the bowl and toss well.
Lay out croutons onto a large shallow baking tray and roast at 350 F for about 20 to 30 minutes until golden brown.
Watch incase they burn though.
Remove from the oven and cool.
Serve if you haven’t already eaten them all!

Gluten Free · Meat · Whole30 compliant

Easy and quick oven roasted mustard/herb crusted racks of lamb

August 13, 2013January 7, 2017 Belinda

Serves 6

These are divine and so easy and quick. For me living in Los Angeles, the best lamb to buy is New Zealand lamb and Trader Joes sell a great rack of lamb, unfrozen and vacuum packed.
Be careful not to overcook the lamb and 25 minutes is the perfect time for me to achieve this color above. I have been known to double the mustard/herb topping
This is a recipe from the Barefoot Contessa and is bulletproof.

1 1/2 tbsp Kosher salt
2 tbsp minced fresh rosemary
3 large garlic cloves, minced
1/2 cup good Dijon mustard
1 tbsp balsamic vinegar
2 racks of lamb, “frenched” Trader Joes has already done this for you

Preheat the oven to 450 degrees F

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary and garlic until they’re as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute.

Place the lamb in a roasting tin, not too deep, with the ribs curving down and coat the tops with the mustard mixture.
Allow the lamb to stand for 1 hour at room temperature.

Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium rare.
Remove from the oven and cover with aluminum foil
Allow to sit for 15 minutes, then cut into individual ribs and serve

Accompaniments · Asian flavors · Do-ahead · Fish · Gluten Free

Lime ginger mayonnaise (to serve with cold poached salmon or other seafood)

July 9, 2013September 9, 2022 Belinda

This mayonnaise is utterly easy and a superb flavor. Well worth doing and very unusual.

Makes 1 cup

1/2 cup light, good quality mayonnaise
1/2 cup 2% plain yoghurt
grated rind of 1 fresh lime
2 tsp fresh lime juice
2 tsp freshly grated gingerroot
1 clove garlic

In a small bowl stir together the mayonnaise, yoghurt, lime rind and juice, ginger and garlic.
Cover and refrigerate for 1 hour or for up to 24 hours.

Delicious!!!

Asian flavors · Gluten Free · Poultry

Turkish-style roasted chicken thighs with orange and sesame seed gremolata

July 7, 2013February 7, 2016 Belinda

While trolling the internet for new and interesting recipes I found the beginnings of this recipe and then adapted it. The flavors are really stunning and the chicken becomes sticky and browned with the deep chutney and five-spice flavors permeating it. The orange gremolata sprinkled over the top when you serve it really adds a zing. This is lovely served with simple boiled brown rice in chicken broth

Preheat oven to 400 degrees F

Serves 4 – 6 but can easily be augmented

1/2 heaped cup of your favorite chutney (make sure it’s a good strong flavored one)
2 tbsp honey
2 tbsp fresh lime juice
1 heaped tbsp spicy brown mustard or coarse grain mustard
1 heaped tbsp grated fresh ginger
1/2 tsp five spice powder
8 large boneless, skinless chicken thighs

Gremolata
2 tbsp Italian parsley, freshly snipped
1 1/2 tbsp sesame seeds, toasted
4 tsp orange rind, finely shredded

In a medium sized bowl combine the first 6 ingredients, mixing well.
Put the chicken thighs in a baking dish, pour over the mixture and coat well.
Put in the oven on a high shelf preferably, for about 45 minutes, taking out and giving a stir about 1/2 way through the cooking.
The chicken thighs should be showing signs of toasty brown bits on them and be lovely with the bubbly sauce.

Mix together in a small bowl, the orange rind, sesame seeds and parsley and sprinkle over the dish as you serve it.
Enjoy!

Asian flavors · Dessert · Gluten Free

Grilled pineapple with rum, lime-ginger syrup and ice cream

July 5, 2013 Belinda1 Comment

I made this yesterday from my new favorite recipe book, “In the hands of a Chef” by Jody Adams and Ken Rivard.

We were having the traditional BBQ on July 4th with the family and we’re all trying to eat less (Ha!) so I thought this would be light. It is but not only is it light, it’s incredibly simple and the syrup will knock your socks off!

Serves 4

Syrup

1 cup water

2/3 cup sugar

grated zest and juice of 1 lime

grated zest of 1 orange

2 bay leaves

1/4 tsp freshly ground black pepper

2 tsp minced fresh ginger

1/2 vanilla bean, split lengthwise

2 star anise

1 ripe pineapple (make sure it’s ripe as they don’t ripen on the counter top and won’t be sweet enough).

2 tbsp grape seed oil or other mild tasting vegetable oil

1/4 cup dark rum

4 scoops vanilla, mango or coconut ice cream

2 tbsp fresh mint leaves, cut into very thin strips, for garnish

Combine all the syrup ingredients in a non reactive saucepan over medium heat. Bring to a boil, then lower the heat to a simmer and cook for about 20 minutes.

Remove from the heat.

Remove the vanilla bean and allow it to cool. When cool enough to handle, scrape the seeds into the syrup. Discard the pod or save for another use.

Prepare a medium fire in a grill or use a ridged grill pan over the element on your stove.

Chop off the pineapple flower (the sprout with the spiky leaves) and the top inch or so of the fruit. Cut a slice off the bottom of the pineapple so it will stand upright. Slice off the skin in long vertical strips. If there are any “eyes” remaining, cut them out with a paring knife or potato peeler. If you have a pineapple corer, use it to remove the core, then lay the fruit on it’s side and cut into eight 1/2 inch thick slices.

If you don’t have a corer, just turn the pineapple on it’s side and cut the 8 slices, then use a paring knife or cookie cutter to remove the woody core at the center of each slice. (If you are lucky and can buy a ready made pineapple, go ahead and cut your work load down, I did!

Brush the pineapple rings with the oil and grill on both sides until lightly charred, about 5 minutes per side.

Arrange 2 pineapple rings on each plate. Pour a tbsp of rum over each set of rings then drizzle with the spiced syrup. Add a scoop of ice cream to each plate and sprinkle with the thin strips of fresh mint and serve

Gluten Free · Vegetable sides · Vegetable-related · Whole30 compliant

Oven roasted ratatouille

June 16, 2013January 7, 2017 Belinda

This is the very best recipe for ratatouille that cooks all together, has that toasty flavor and is packed with garilcky, basil flavors. You can double or treble this or even make it for a crowd, spreading it out over baking sheets. It’s also great at room temperature and so easy to prepare.
All you need is some great tapenade, good bread and a BBQ boned and marinated leg of New Zealand lamb and you’re in heaven!!

Serves 4

1lb cherry tomatoes, whole or small tomatoes, halved
3 -4 medium zucchinis
1 medium eggplant
1 red pepper, deseeded and cut into 1inch squares
1 yellow pepper, deseeded and cut into 1 inch squares
4 fat cloves garlic, chopped small
1 large onion, peeled and cut into 1 inch squares
1 small red onion, peeled and cut into 1 inch squares
6 tbsp good olive oil (or more if you want)
1 large handful of fresh basil leaves
salt and freshly ground black pepper (plenty)

For a less traditional Ratatouille, you may want to try cauliflower florets, leeks, chopped into 1″ cubes or butternut squash also cut into 1″ cubes.

You will need a large shallow roasting roasting tin, about 16″ by 12″ or so
Preheat the oven to the highest setting

Gently put the tomatoes, eggplants, zucchini, peppers, onions and any other vegetables you use in a very large bowl and sprinkle over the chopped garlic. Roughly tear up the basil and sprinkle over the vegetables with the olive oil. Make sure all the vegetables are well coated with the oil and finally season really well with salt and pepper. Toss really gently until everything is well incorporated ( I like to do this with my hands, it’s gentler and easier and fun.) and then gently tip out onto a large baking shallow sided baking tray.
Roast on the highest shelf in the oven for about 30 to 40 minutes or until the vegetables are roasted and tinged with brown at the edges.
Remove from the oven and serve straight away.

Breakfast · Egg based · Gluten Free · Meat

Egg and chile chorizo with pork sauce

May 16, 2013February 8, 2016 Belinda

A light brunch or lunch with a difference! (Serves 4)

4 large organic eggs, at room temperature
1 lb ground pork
6 oz chorizo, diced small
2 tbsp Chinese chile oil
4 slices bacon, cut to the same size as the chorizo
3 sticks celery, diced small
3 shallots, sliced small
4 carrots, diced
2 large cloves garlic, crushed
a good handful of fresh cilantro, coarsely chopped (coriander)
500 mls (16.9 fl oz) good chicken stock
oil for frying

To a hot skillet, add a couple of tbsp of oil and saute the celery, shallots and carrots over a low heat for 10 minutes until starting to soften.
Add the diced bacon and ground pork and cook, stirring, until the ground pork is browned.
Add the garlic and chile oil for a final minute.
Add the chicken stock, raise the heat until it is bubbling, and reduce the heat until low.
Leave to cook slowly while you prepare the eggs.

Take a smaller skillet and add water to about halfway up. Heat to simmering and turn down to very low.
Add the 4 eggs slowly and poach very gently until the white is just done and no more as they will keep cooking.

Serve the egg on tops of the pork with some scattered cilantro (coriander) over the dish.

Appetizer Vegetarian · Do-ahead · Gluten Free

Beet and Goat cheese Napoleans

May 15, 2013September 23, 2022 Belinda1 Comment

I love beets and goat cheese and this is so tasty, easy and light.

Serves 4
5 large beets, roasted then peeled and cut across into 1/4″ slices
1 cup rice vinegar
1 cup sugar
9 oz goat cheese, softened
4 tsp minced fresh chives
4 tsp minced fresh parsley
1/2 tsp minced fresh thyme
1 tsp freshly ground black pepper
3/4 cup freshly squeezed orange juice
1 tbsp balsamic vinegar
1/4 tsp grated orange zest
1 small shallot, minced
3 tbsp extra virgin olive oil
3 tbsp hazelnut oil
Kosher salt to taste
3 tbsp chopped hazelnuts

Using a 2 5/8″ cookie cutter cut out 20 of the beet slices. (reserve scraps for another use, like borscht or a salad)

In a 12″ skillet put the rice vinegar and sugar and bring to the boil. Reduce the heat to medium low and working in batches, cook beet slices, turning once, for about 2 minutes.
Transfer the slices to a paper towel-lined baking sheet. Pat dry and let chill.
Stir the goat cheese together with the chives, parsley, thyme and pepper in a bowl. Set aside.
Bring the orange juice to a boil in a 1 qt saucepan over medium high heat. Cook until reduced to 1/3 cup, 4 – 5 minutes and let cool
Transfer the orange juice to a bowl and add the remaining thyme, balsamic vinegar, zest and shallots.
While whisking, drizzle in the olive oil and hazelnut oil. Whisk until smooth.
Season vinaigrette with salt and pepper and let chill.

To serve;
Put 1 beet slice on a work surface, spread about 1 tbsp cheese mixture over it. Top the cheese with another beet slice, pressing down so the cheese oozes to the edge.
Repeat to create a stack with 4 layers of cheese between 5 beet slices.
Make 4 stacks in all.
Slice each stack carefully into 4 wedges.
Drizzle some vinaigrette over each plate, garnish with chopped nuts.
You can serve with a little mixed greens if you like