Provencal Golden Zucchini Galette

December 4, 2012June 4, 2023 Belinda

Serves 4 – 6

Tasting this transports you immediately to the South of France, sitting outside at a large table with many bottles of Rose, great bread, salads and the sun streaming down.
I have made this recipe so many times, often for house concerts and it’s just as good hot as it is room temperature.
It works incredibly well on a buffet table and the light curry flavor is very important as it gives that certain “Je ne c’est quoi”
I have also doubled, tripled and quadrupled this recipe for large gatherings and it’s still fabulous.

1lb zucchini
2 tsp fine sea salt
2 large eggs + 1 egg yolk
1/4 cup fresh breadcrumbs
3/4 cup freshly grated Parmigiano Reggiano cheese (Don’t cheat and use ready grated Parmesan)
1 tsp curry powder

Preheat the oven to 375F,
Using the coarse grating blade on a food processor, coarsely grate the zucchini.
Transfer the zucchini to a colander, sprinkle with 1 tsp of the salt and let sit to drain for 30 minutes.
Rinse the zucchini under cold running water, the put a good sized mound of it on an absorbent dish towel, gather it up and squeeze the heck out of it so there is lots of juice running out. Repeat until you’ve done all the zucchini and set it aside in a bowl.
This is an important stage as the galette will be too “runny” with juice it you don’t do this and it won’t set properly.

Place the eggs in a large bowl and beat lightly with a fork.
Add the breadcrumbs, cheese, curry powder and final tsp of salt.
Add the zucchini and stir to thoroughly coat the zucchini with the batter.
Place in a butter-greased baking dish and even out with the back of a spatula.
Place in the center of the oven and bake until golden and firm to the touch in the middle, about 30- 40 minutes.
At this point you can keep it warm in a warming drawer until ready to serve or it’s even nice at room temp.

Do-ahead · Gluten Free · Vegan

Roasted butternut squash hummus

December 2, 2012September 9, 2022 Belinda

This is a Gordon Ramsey recipe and is absolutely delicious!

Serves 8 to 10

1 butternut squash (about 1&1/2lbs) , peeled, deseeded and cubed
2 garlic cloves, bashed
1 inch piece of fresh ginger, peeled and finely chopped
olive oil
sea salt and freshly ground black pepper
1 tbsp tahini
juice of 1/2 lemon
1 x 14 or 15 oz tin (the regular tin size) chickpeas drained and rinsed
Warmed or griddled pitta bread or flatbread, to serve

For the ras del hannout (for sprinkling over the butternut squash before roasting and sprinkling over prepared hummus at the end. Don’t miss this stage)

1 cinnamon stick
1 tsp whole cloves
1 tbsp coriander seeds
1/2 tbsp fenugreek seeds
1/2 tbsp fennel seeds
1 tbsp mustard seeds
1/2 tbsp cumin seeds
1 tsp paprika

1. First, make the ras del hannout spice blend. Break the cinnamon stick into pieces.
Place in a dry pan with the cloves and all the seeds (but not the paprika) and toast over medium heat for about 1 minute until aromatic and the seeds are popping (shake the spices in the pan as you heat them, to prevent burning)

2. Once toasted, remove from the heat and add the paprika. Place in a spice grinder, blender or pestle and mortar and grind until the mixture is a powder-sift it if necessary.
This spice blend will keep for up to 3 months if store in an airtight container

3. Preheat the oven to 350 F

4. Make the hummus. In a large bowl, mix the cubed squash, unpeeled garlic cloves and ginger with 2 tbsp olive oil and 1 tbsp of the Ras del hannout spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in reheated oven and cook for about 30 mins until tender all the way through.

5. Once the squash is soft, add the contents of the tray to a blender or food processor, discarding the garlic skins first. Add the tahini, chickpeas and a squeeze of lemon juice along with 2 tbsp olive oil. Blend until smooth. taste and adjust the seasoning as necessary – you might need more lemon juice too.

6. Transfer the hummus to a nice bowl or dish and sprinkle with a little of the spice blend. Drizzle with olive oil and serve with warmed or griddled pitta bread

Appetizers · Do-ahead · Nuts

Stilton, roasted fig and prosciutto tart in a pecan crust

November 29, 2012September 9, 2022 Belinda

Yield 1x 9″ tart

Creamy stilton, crispy prosciutto and luxurious balsamic glazed figs in a gluten free pecan shell.
A small slice makes a rich, decadent and elegant first course.

For the crust
1/2 cup pecans
1/2 cup almond meal
1 tbsp maple syrup
1 egg

For the filling
5 eggs
1&1/2 cups whole milk
4 oz Stilton cheese or your favorite stinky blue cheese!

For the figs and balsamic reduction
3 pint-sized baskets of fresh figs
1 cup plus 2 tbsp balsamic vinegar
3 tbsp agave nectar or sugar
2 tbsp melted butter

For the garnishy goodness!
6oz prosciutto, chopped and crisped to a golden brown, divided
3 – 4 oz more blue cheese
1/2 cup caramelized onions. You can use 2 onions, sliced and sauteed in olive oil with some herbes de Provence for about 30 to 40 minutes.

Directions

Preheat the oven to 375F
Trim the stems off the figs and cut them in half lengthways. Drizzle with 1 – 2 tbsp of balsamic and the butter and spread evenly on a baking sheet. Roast for 10 minutes, until the figs are just soft but still hold their shape. Set aside.
Keep the oven at 375F
In a food processor, pulse the pecans into a fine meal. Add the almond meal (if using), egg and maple syrup and pulse until a ball forms.
Press the dough into a tart pan with your fingers. It will be sticky but it should fill a tart pan evenly. Set aside.

Beat the eggs and milk until combined. Layer the tart with the caramelized onions and a handful of prosciutto crumbles. Pour the egg mixture into the tart shell. Crumble the 4oz blue cheese into the tart and bake for about 20 minutes or until the egg filling is puffed and golden.
Remove and let cool to room temp.

While the tart is baking, combine the cup of balsamic, agave (or sugar) in a small saucepan and bring to a light boil. Turn down the heat and reduce by half. Remove from the heat and let cool completely.
When the tart is cool, arrange the roasted figs on top.
Top with the remaining prosciutto crumbles and additional blue cheese.
before serving, drizzle with the balsamic reduction.
Enjoy!!

Do-ahead · Gluten Free · Holiday Food

Brussel sprouts and butternut squash with warm maple mustard dressing

November 29, 2012September 9, 2022 Belinda

Brussels sprouts and butternut squash are simply roasted together and then tossed with a gorgeous and simple dressing of balsamic vinegar, maple syrup and grainy mustard for an easy and delicious Fall staple.

1lb brussels sprouts
1lb peeled, diced butternut squash, (about 1 inch dice)
1 tbsp olive oil
Kosher salt and freshly ground black pepper
3 tbsp good balsamic vinegar
2 tbsp grainy mustard
1 tbsp maple syrup
leaves from 2 small sprigs of fresh rosemary, minced
1 clove of garlic, minced

Preheat the oven to 400F

Toss the brussels sprouts and butternut squash with olive oil and season with salt and pepper.
Arrange in a single layer on a rimmed 9 x 13? baking sheet.
Roast for 35 minutes, turning twice, until the vegetables are tender inside and browned in spots on the outside.
Meanwhile, whisk together the balsamic vinegar, mustard, maple syrup, rosemary and garlic. (Or blend together in a small food processor)

When the vegetables are done, transfer to a serving bowl.
Drizzle with the balsamic mixture and toss to coat.
Serve immediately

Do-ahead · Meat

Braised lamb with dates and Zinfandel

November 27, 2012September 9, 2022 Belinda

I have made this several times and it is always raved about. Tender lamb cooked with the sweetness of dates melted into the sauce to thicken and then the Zinfandel!

Serves 6 to 8

6 tbsp olive oil
4 carrots, peeled and chopped
2 medium onions, finely chopped
3 1/2lbs leg of lamb, cut into 2 inch cubes
salt and fresh ground pepper
1 heaped tsp ground cumin (roasted preferably)
1 1/2 tbsp peeled and minced fresh ginger
1 1/2 cups lamb or beef stock
1 1/4 cups chopped, pitted Medjool dates
1/2 cup all purpose flour
4 large garlic cloves, minced
1/2 tsp ground coriander
1 cup dry, full bodied red wine such as Zinfandel.
1 cup crushed tomatoes
Juice and grated zest of 1 orange

Garnish
2 tbsp finely chopped fresh cilantro
2 tbsp finely chopped fresh flat-leaf parsley

Preheat oven to 350 F
Heat 2 tbsp of the olive oil in a large ovenproof braiser or Dutch oven over medium heat.
Add the onions and saute until softened, about 5 minutes.
Add carrots and saute for another 5 minutes or until slightly softened. Transfer to a bowl and set aside.

Pat the meat dry. Place the flour in a large ziplock plastic bag and add salt and pepper to taste. Shake to mix. Place the lamb cubes in the bag and seal tightly. Shake the lamb until it is lightly coated on all sides with the flour.

Add 2 tbsp (or more) of remaining olive oil to braiser over medium heat. Add half of the meat and brown on all sides, 4 to 5 mins, transferring the browned meat to the bowl with the vegetables as they brown.
Add remaining oil, if necessary and brown remaining meat. Return the onion-meat mixture to the braiser.

Add the garlic, cumin, coriander and ginger and stir to coat the meat and vegetables, about 1 minute.
Add wine, stock and tomatoes and bring to the boil over high heat, scraping up any browned bits on the bottom of the pan. Add the dates and orange juice and zest and return to the boil.

Cover the braiser, transfer to the oven and bake for 1 1/2 hours or until the meat is tender. Don’t overcook!
If the sauce is very thin, remove the meat and vegetables with a slotted spoon and boil the sauce so it reduces and thickens. I didn’t need to do this as the dates thickened the sauce very well.
Return the meat and vegetables to the braiser and season to taste.

Transfer to a warmed serving platter if you like and garnish with the fresh parsley and cilantro.
Serve immediately.

Vegetable-related

Roasted vegetable couscous salad with harissa-style dressing

October 7, 2012 Belinda

This is a truly different and flavorful salad, actually it’s a complete meal in itself with the complex layers of flavors from the couscous to the roasted vegetables then the light sprinkling of the harissa-kissed greens on top. If you use vegetable stock it is certainly one of the best vegetarian dishes around.

Serves 4 as a main course

Roasted vegetables
1lb cherry tomatoes
1 small eggplant
2 medium zucchini
1 small red pepper, deseeded and cut into 1-inch squares
1 small yellow pepper, deseeded and cut into 1-inch squares
1 large onion, sliced and cut into 1-inch squares
4 fat cloves garlic, chopped
3 tbsp extra virgin olive oil
small handful fresh basil leaves, torn
salt and pepper

Couscous
10 oz couscous
18 fl oz vegetable stock (or chicken stock) put on the heat to boil
4 oz firm goat cheese
salt and pepper

Salad
1 4oz bag mixed spicy greens

Dressing
4 fl oz extra virgin olive oil
1 rounded tsp cayenne pepper
2 tbsp ground cumin
2 heaped tbsp tomato puree
4 tbsp fresh lime juice (approx 2 – 3 limes)

Garnish
1 tbsp black onion seeds or ordinary onion seeds if you can’t get the black ones

Preheat the oven to 475 degrees

Ahead of time
Prepare the eggplant and zucchini ahead of time by cutting them into 1 inch dice, leaving the skins on. Toss them in about a level dessertspoon of salt and pack them in a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour or so to that some of the bitter juices drain out.
After that, squeeze out any juices left and dry the dice thoroughly in a clean cloth

Now arrange the tomatoes, eggplant, zucchini, peppers and onion in a roasting tin sprinkle with the chopped garlic, basil and olive oil, toss it all together to get well coated and season with salt and pepper.
Place the tin on the highest shelf of the oven for 30 to 40 minutes or until the vegetables are toasted brown around the edges. Remove from the oven and leave to cool.

When you’re ready to assemble the salad, first place the couscous in a large heatproof bowl, then pour over the boiling stock, add some salt and pepper, stir with a fork, cover with cling film and leave on one side for 5 minutes by which time all the stock should be absorbed and the couscous softened.

Meanwhile cut the goat cheese into sugar cube-sized pieces.
Make up the dressing by whisking all the ingredients together into a bowl, then pour onto a serving pitcher.
To serve the salad place the couscous in a large wide glass salad bowl (it’s nice to use glass so you can see all the layers!) and gently fork in the cubes of goat cheese along with the roasted vegetables and any juices.
Next, arrange the salad leaves on top and just before serving, drizzle some of the dressing over the top followed by the onion seeds and serve the rest of the dressing in a pitcher separately.