Roasted vegetable couscous with a lemon hummus sauce with roast chicken with basil and lemon

August 7, 2012September 9, 2022 Belinda

Serves 2 but can easily be double, trebled…..
Try any combination of Mediterranean vegetable that you fancy.

1 red pepper, seeded and cut into 3/4″ squares
1 yellow pepper, seeded and cut into 3/4″ squares
1 large or 2 small zucchini, cut into 3/4″ rounds, then half moons
1 small eggplant, cut into 3/4″ pieces
1 large red onion, cut into 3/4″ pieces
1/2 butternut squash, cut into 1/2″ pieces
4 tbsp extra virgin olive oil
handful fresh basil leaves
1 cup carton good quality hummus
4 tbsp plain Greek yoghurt
juice of a large lemon
4oz couscous

Roast the vegetables- Heat the oven to 400 degreesF. Heat a large roasting pan in the oven. Place the red and yellow peppers, zucchini, eggplant, butternut squash and red onion in a large bowl and drizzle half the olive oil over, tossing to coat evenly, season well (You may need some more oil) then tip the contents into the roasting pan.
Roast for about 40 minutes or until the vegetables are completely tender and lightly caramelized, tossing from time to time to ensure the vegetables cook evenly.
About 5 minutes before the vegetables are done, quickly chop up the fresh basil and scatter over the vegetables, tossing to combine, then return to the oven to finish cooking.

Flavor the hummus- Put the hummus into a bowl and whisk in the yoghurt and half of the lemon juice, then season to taste. Cover and set aside

Make the couscous- Place the couscous in a large bowl and drizzle over the remaining olive oil with the rest of the lemon juice, stirring gently to combine.
Pour over 4 fl oz boiling chicken broth, vegetable broth or water then stir well, cover and leave to stand for 5 minutes before gently separating the grains with a fork. Season to taste after fluffing and separating the couscous, then place in a pan to reheat gently, stirring continuously with a fork.
Serve with the roasted vegetables piled on top, or mixed through if you prefer and the hummus sauce on the side or dolloped on top.

This is divine served with roast chicken with basil and lemon – pouring all the juices of the chicken dish in with the couscous.

This is very fragrant with the basil and lemon flavors permeating the chicken and juices.

Serves 2 but can be doubled and trebled…

Preheat the oven to 400 degrees F

6 organic chicken pieces, bone in and skin on
extra virgin olive oil
4 large cloves garlic
1 large lemon
large handful of fresh basil leaves
good large glass of white wine, drinkable, so you can have a glass while you cook

Season the chicken pieces and put them into a roasting tin.
Pour over enough olive oil to moisten them and make a shallow pool in the tin.

Squash the garlic in it’s skin and tuck it in amongst the chicken. Squeeze the lemon over the chicken and drop the empty shells in too.

Roast for 30 minutes in a preheated oven to 400 degrees F then tear up the basil leaves and toss them around in the chicken. Return the chicken to the oven for about 10 more minutes.

Use the couscous to soak up the juices and big chunks of good Ciabatta bread on the side.
This is one heck of a meal!!!

Gluten Free · Vegetable sides · Vegetable-related

Roasted parmesan crusted cauliflower

August 7, 2012February 7, 2016 Belinda

Last night, we felt like something meatless, light and different, so I researched our most interesting vegetable and found this recipe. I made it with the “Indian twist” ingredients and it was absolutely divine. I served it with a simple salad of Romaine lettuce, red onion, avocado and cold roasted beets that I happened to have in the fridge. The book I found it in is called “The Low-Carb Gourmet” by Karen Barnaby

Makes 4 – 6 servings

at least 2lb cauliflower (you will need more than you think as it can crumble on you)
2 tbsp extra virgin olive oil
1 large egg
2 tbsp whipping cream
2 cups freshly grated parmesan cheese
For the Indian twist
You can add 1/2 tsp turmeric, 2 tsp Garam Masala, and 1 tbsp roasted cumin seeds to the cream/egg mixture.

Remove the green leaves from the cauliflower and slice it into thin wedges, keeping the pieces no thicker than 1/2 inch. A few florets will fall off and crumble and that’s okay. Just set them aside.

Preheat the oven to 400 degrees F. Spread the oil on a rimmed baking sheet or put down a piece of parchment paper or non stick aluminum foil.

Beat the egg with the cream in a shallow bowl and season ( add the Indian spices if you are using them) and spread the grated parmesan cheese out on a plate.
Dip each side of the cauliflower wedges into the egg mixture, then press each side into the parmesan cheese.
Lay the pieces on the baking sheet.
When you are finished, mix the extra crumbled bits with the remaining eggs and cheese and put onto the baking sheet, flattening them down slightly.

Bake for 15 to 20 minutes or until browned on the bottom and easy to turn without the cheese sticking to the pan. Turn ver and bake for 10 minutes longer.

NOTE
You can also add other spices to the egg/cheese mixture like garlic powder, oregano, basil.

Fish · Gluten Free · Whole30 compliant

Jamie’s traybaked salmon with olives, green beans, anchovies and tomatoes

August 2, 2012January 7, 2017 Belinda

This is so light and tangy as the anchovy melts over the vegetables, the cherry tomatoes provide sweetness and juice and the olives a little hit of pure joy

Serves 4

7 oz green beans
20 small cherry tomatoes
1 handful pitted black olives
2 tbsp extra virgin olive oil
salt
freshly grund black pepper
4 x 8oz thick fillets of wild salmon, with or without skin but definitely pin-boned
2 lemons
1 good handful fresh basil
12 anchovy fillets (the ones in oil)

Top and tail the green beans, blanch them until tender in salted boiling water and drain. Shock in a bowl of iced water to stop the cooking process then drain.
Put the beans in a bowl with the cherry tomatoes and the stones olives
Toss in the olive oil and a pinch of salt and pepper
Give the salmon fillets a quick wash under the tap and pat dry using kitchen paper towels.
Squeeze the juice of 1/2 lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top.
Preheat the oven and a roasting tray at the highest temperature your oven goes to.
Put your 4 fillets at one end of the roasting tray.
Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray.
Lay the anchovy fillets over the green beans
Roast in the preheated oven for 10 minutes then remove from the oven and serve with lemon quarters.
This is very tasty especially with some homemade mayonnaise or aioli.
A good cheat’s aioli is done by adding crushed garlic to a good brand of store bought mayonnaise, say the Helmanns or Kraft brand.

Dessert · Do-ahead · Gluten Free · Icecream

Nigella’s lemon meringue pie ice cream

August 2, 2012September 9, 2022 Belinda

This is outrageous!! It’s like a frozen form of lemon meringue pie but ultra creamy with the crunch of the meringues and no ice cream maker needed.
Thank you to Nigella Lawson
(Apologies, but it’s in grams)

600 ml heavy whipping cream
225g Greek yoghurt
320g lemon curd (Trader Joes sell this above the freezer section)
juice and zest of 2 lemons
6 meringue nests (Trader Joes sell these as “Vanilla Meringues” Use about 2/3 of a 210g container. These are also above the freezer section )

Whip the cream until fairly stiff and fold in the yoghurt.
Add the lemon curd, lemon juice and zest (you will find it easier to stir in the curd if you add the lemon juice to it first) and the meringues, broken up into smallish pieces, but not so small that they dissolve into dust
Put into a container, (it should be a shallow rather than tall container) and freeze.
And thats all there is to it!
Ripen in the fridge for 40 minutes before you want to eat it.
You could also dribble over it some clear honey or some more lemon curd diluted to “runniness” with lemon juice

Fish

Seared fish with beet, avocado, garbanzo bean and pecan salsa

August 2, 2012February 8, 2016 Belinda

This is so delicious and light! You can use a firm fish like halibut or even better, a fillet of wild salmon works really well with the salsa. It’s very pretty on the plate as the garbanzo beans turn bright pink!

Serves 4

6 small diced cooked beets (If you roast your own, season them with salt and pepper, olive oil and balsamic vinegar, then cover them with foil and roast at 400 F for 1 hr 20 mins or until tender, then peel them, and allow to cool)
1 x 15.5 oz can garbanzo beans (chickpeas) drained and rinsed
8 chopped scallions
¾ cup pecan pieces, toasted in the oven until browned
1 seeded and chopped red chili
3 tbsp chopped fresh mint
2 tsp ground roasted cumin
4 tbsp fresh lemon juice
1 1/2 tbsp balsamic vinegar
5 tbsp olive oil
Salt and pepper

Put the diced beets into a good-sized bowl. Add the chopped scallions, seeded and chopped red chili, chopped fresh mint, toasted pecans, cumin, lemon juice, balsamic and olive oil.
Mix and season well with salt and pepper. Add more balsamic or lemon juice if you think it needs it.

Season 4 fish fillets and sauté in hot oil over medium high heat on both sides until just done and crispy on the outside then serve on or beside a good dollop of the beet salsa.

Dessert · Do-ahead · Fruit · Nuts

Italian stuffed nectarines or peaches with Amaretti

August 2, 2012September 9, 2022 Belinda

This picture doesn’t do these enough justice as they are irresistible! You can make them a few days in advance then keep them in the refrigerator. Bring to room temp before serving with a dollop of creme fraiche or Greek yoghurt.

6 nectarines or peaches, stones removed and halved. (I love the white ones as long as they are ripe and sweet)
4 oz Amaretti cookies
4 oz butter, softened
3 oz ground almonds (Trader Joes does “almond meal”)
3 oz golden superfine sugar (caster sugar)
1 large egg, beaten lightly
1 -2 tbsp toasted, flaked almonds

9 fl oz sweet Marsala
Greek yoghurt or creme fraiche

Heat the oven to 350 degrees F
Sit the fruit halves snugly in a baking dish, cut side up.
Put the amaretti cookies in a large bowl and with the end of a jar or rolling pin, bash them until they are crumbs. (I put them in a plastic bag and hit them with the rolling pin, then pour them out into the bowl)
Add the softened butter, ground almonds, sugar and beaten egg and stir together.
Push spoonfuls of the mixture into the cavities of the fruit, piling more on top until the mixture is evenly distributed amount them.
Scatter the almonds over the stuffed fruit then carefully pout the marsala into the dish through a gap in the fruit taking care not to get the topping wet as it will go soggy. (I use a plastic funnel for this)
Bake for 40 to 50 minutes until golden and crisp and the fruit is soft.
Eat warm with the juices spooned over and a dollop of Greek yoghurt or creme fraiche alongside.

Fish · Gluten Free

Mustard Roasted Fish

July 15, 2012February 8, 2016 Belinda

Absolutely divine, creamy, tangy and simple.
Thank you Barefoot Contessa for this recipe. I have tweaked it a little, however.

Serves 4

4 (8 oz) fish fillets such as red snapper, salmon, Chilean sea bass, or whatever is your preference.
Kosher salt and freshly ground black pepper
8 oz creme fraiche
3 tbsp Dijon mustard
1 tbsp whole grain mustard
2 tbsp minced shallots
2 tsp drained capers
Grated rind of 1 large lemon
1/2 tsp dried dill weed (optional)

Preheat the oven to 425 degrees F

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish)
Place the fish fillets skin side down on the sheet pan/ baking dish. Sprinkle generously with salt and pepper and the grated rind of the lemon.
In a small bowl, combine the creme fraiche, 2 mustards, shallots, capers, 1 tsp salt and 1/2 tsp pepper.
Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered.
Bake for 10 to 15 minutes, depending on the thickness of the fish, until it is barely done.
The fish will flake easily at the thickest part when it’s done)
Be sure not to overcook it! Serve it hot or at room temp with the sauce from the pan spooned over the top.

Accompaniments · Do-ahead · Gluten Free · Whole30 compliant

Provencal oil cured olive tapenade

July 15, 2012September 9, 2022 Belinda

This is my very favorite tapenade as it’s made from oil cured Provence olives (if you can get them). It’s dark, rich and powerful tapenade and you need very little on a cracker or fish or chicken fillet. We always have some in our fridge as it has a great shelf life.
You can “play” with this recipe as far as how much lemon, garlic, anchovies you use. Some people add breadcrumbs, mustard or ground almonds for a different taste and consistency
If you can’t find the jars of black olives cured with Herbes de Provence (Vicente Foods supplies them, for my LA Westside friends) then you can use the brand “Cento” and add a little more fresh thyme. The Cento olives are even darker and oilier than the Provence ones.

1/2 lb oil -packed black olives, drained
6 well rinsed anchovy fillets
3 tbsp drained capers
1/2 heaped tsp minced fresh thyme
1 tsp fresh lemon juice
1 to 2 tbsp extra virgin olive oil
3 good sized cloves garlic, crushed

Break open the olives by pressing on them with the back of a wooden spoon, then remove the pits.
Put the olives, anchovies, capers, thyme and lemon juice in a food processor and blend until a paste is formed.
With the motor running, add the olive oil a little at a time until the paste is smooth but not oily.
Use the tapenade immediately or put it in a covered jar and store it in the refrigerator where it will keep for up to 3 months

Note; This is lovely wiped on top of a piece of fish, then grilled or baked, on crackers, on a fillet of chicken, in any sort of dish you’re cooking, in soups, with cheese……..

Do-ahead · Gluten Free · Grains · Meat · Nuts

Persian Rice

July 10, 2012September 9, 2022 Belinda

I just love rice dishes, especially with these spices!

Serves 4

1 cup jasmine rice
4 tbsp butter
3-4 tbsp pine nuts
3-4 tbsp currants
3/4 lb leg or shoulder of lamb cut into small cubes
1-1/2 cups lamb stock, using 2 lamb stock cubes
1 medium-sized onion, chopped
1/2 tsp cinnamon
1/2 tsp ground cloves
salt to taste

Season the small lamb cubes with salt and pepper then in a solid pan saute the lamb in a little oil and 2 tbsp of the butter on a medium heat till color turns and it starts to brown a little.
Add the other 2 tbsp butter and the chopped onion. Saute until the onions get soft.
Add the rice and other ingredients and fry for 2 -3 mins.
Finally, add the stock, bring to the boil then turn down the heat, cover and cook for 20 mins or until the rice absorbs all the stock.
Rest for 20 minutes, before serving