Fish · Gluten Free

My Mediterranean Fish dish (CleanCuisine)

Belinda

Yesterday I bought some orange roughy, normally when we eat white fish we like either Halibut or Chilean sea bass as our everyday fish, but sea bass is so pricey that I decided to try orange roughy.
I also decided to try a dish with mainly pantry ingredients and it turned out so well, here it is.
The amounts of ingredients can be varied according to taste, but this is approximately what I did.
It was gorgeous, robust but very light!

serves 4

2lbs orange roughy or halibut fillets (a firm fish works better for this dish)
3 good sized onions, sliced
4 big cloves garlic, crushed
3 lemons plus grated rind of them all.
1/3 cup drained capers
1/2 cup pitted Kalamata olives, halved
10 oz cherry tomatoes, halved
salt and pepper
butter and olive oil

Preheat the oven to 400 degrees.

In a large shallow, heavy frying pan that is oven proof and has a lid, (I use a large round, shallow, Le Creuset pan)  and saute the onions and garlic very slowly in the butter/olive oil mixture for about 30 – 40 minutes or until caramelized, adding the capers, olives, lemon rind, salt and pepper.

Add the lemon juice and cherry tomatoes. Mix well and lay the seasoned fish fillets on top, spooning some of the goodness below on top of the fillets. Sprinkle a little lemon juice over the fish fillets and put the lid on.

Bake at 400 degrees for about 15 to 20 minutes. Check to see if the fish is done. There should be a good amount of juice too.
I serve it with a rice pilaf made with sauteed leeks, spinach and dill weed.

 

Do-ahead · Gluten Free · Vegetable sides

Mashed rosemary white beans

Belinda

This is lovely as a replacement for mashed potatoes, especially with lamb.

2 (15 oz) cans of cannellini beans, rinsed and drained
2 -3 tbsp olive oil
3 cloves garlic, minced
a few sprigs fresh rosemary, chopped finely
1/3 to 1/2 cup chicken stock
salt and pepper

In a medium saucepan, heat the olive oil, garlic and rosemary over medium – low heat. Saute till fragrant.
Add the beans and chicken stock.
Increase the heat to medium and stir the beans.
Continue to stir until the beans begin to soften, approximately 8 minutes.
Using a potato masher, mash the beans until they reach the desired consistency.
Add the salt and pepper to taste and serve warm.
(I used a bit of cream at the end to make it even silkier and it worked a treat!)

Do-ahead · Gluten Free · Vegetable sides · Vegetable-related

Eggplant Gateau

Belinda

Eggplant is so simple, elegant and utterly Provencal using only eggplant, cherry tomatoes, basil, garlic and parmesan.
All you need is a loose bottom cake tin. I use a round 9″ diameter one, but it doesn’t really matter what shape or size, just make sure it’s non stick and you spray olive oil as an extra guarantee that it’ll come away from the tin when ready to serve.

Serves 6

3 medium eggplants, thinly sliced
olive oil, to drizzle
Large piece of unsalted butter
2 lbs cherry tomatoes, halved
3 – 5 garlic cloves, minced
large handful of fresh basil
sea salt and ground black pepper
8 – 10oz grated Parmigiano Reggiano cheese

Heat the oven to 350 F.
Thinly slice the eggplants and lay the slices out on two large oiled baking sheets. Drizzle with olive oil and bake for about 8 minutes, till softened and lightly browned.

Melt butter in a large saute pan and cook the cherry tomatoes with the garlic until softened and pulpy. Tear the basil leaves and stir in, season with salt and pepper.

Layer 1/4 of the eggplant slices over the base of the cake tin, top with 1/3 of the tomato mixture, then sprinkle well with some parmesan cheese.





















Add another layer of eggplant, then another 1/3 of the tomato/basil mixture, then more parmesan cheese.
Repeat this again, finishing with a layer of eggplant to cover, then a generous sprinkling of parmesan cheese.

Don’t worry if you use more ingredients than the recipe says, you can really put as many layers as you want.


Put the cake tin on a baking sheet so that if any juices run out, they won’t mess up your oven. Bake it at 350F  for about 30- 45 mins, looking at it after 30 to see if the top is nicely browned.
It will be done when the cheese topping is bubbling and browned.
Let it stand for 5 minutes, then slip out of the tin onto a large plate.
Cut into wedges and serve.

Appetizers · Do-ahead · Fish · Gluten Free

Smoked trout mousse

Belinda

This always goes down really well and people are very surprised at the “zestiness” of the flavors.
I buy the ready prepared, boned smoked trout available at Gelsons and some other markets, usually near the smoked salmon section. Prepare the mousse a day ahead of serving to allow time for the flavors to really take off!
Adjust the seasonings on the day of serving.

Makes about 1 cup and serves 4 – 6 people

1 large shallot
1/2 lb smoked trout, skinned and boned ( You can use up to 10 oz and it’s great)
6 heaped tbsp good quality mayonnaise
3 tbsp cream cheese. at room temperature
1 1/2 tbsp fresh lime juice
1 heaped tbsp finely chopped fresh dill
white pepper
fresh dill sprigs for decoration
lightly toasted thin baguette slices or crackers

In a food processor fitted with the metal blade, mince the shallot. Add the fish, mayonnaise, cream cheese, lime juice, chopped dill and white pepper and process until pureed.
Taste for seasoning.
Spoon the mousse into a lovely 1 1/2 cup dish and garnish with the dill sprigs.
Serve with the baguette slices or crackers.
remember to leave overnight in the fridge before serving.

Can be prepared up to 3 days ahead, covered and refrigerated.

Do-ahead · Gluten Free · Vegan · Whole30 compliant

Oven dried heirloom tomatoes

Belinda

I have in my oven at the moment, 8 sliced heirloom tomatoes slowly releasing their sweet smell as they very slowly “oven-dry” for 2 – 3 days.
By that I mean, I cut the tomatoes in 1/2 (or sometimes 1/3rds if they are big).  I then lay them on a silicone mat on a baking tray and sprinkle them with olive oil, salt and freshly ground pepper, then sprinkle chopped fresh thyme,  garlic, marjoram and a spray of balsamic vinegar on them.
The oven has a pilot light, so is always warm, but I set it to 200 degrees or the lowest it will go and leave them in for 2 -3  days, checking on them from time to time.

They are wonderful in pasta dishes or sandwiches and store so well in the fridge.

Do-ahead · Fish · Gluten Free · Salad

Salmon and Puy Lentil salad with olive dressing

Belinda

This is my favorite light, lunch or supper salad to entertain with. Everybody seems to love it, and again, it’s fairly effortless. As I get older, I seem to gravitate towards the simpler and interesting flavors.

Screen shot 2014-07-01 at 5.23.48 PM

Serves 4 but can be stretched and doubled so easily. It also only takes 20 minutes to prep.

*Use plenty of seasoning on this salad.

Ingredients for dressing
3/4 good sized cup of pitted Kalamata olives (all these measurements are according to taste)
6 tbsp good olive oil
2 1/2 tbsp red wine vinegar
2 large cloves garlic, crushed
1/2 tbsp Dijon mustard
3 tbsp chopped fresh basil
1 1/2 tbsp small capers

Ingredients for the salad
3/4 – 1lb fine or ordinary green beans
4 eggs
1lb cooked or steamed Puy lentils ( I buy them ready done in a vacuum pack from the supermarket.)
4 large tomatoes, chopped roughly
1 not too ripe avocado, chopped fairly large
3/4 lb cold or room temp cooked salmon  flaked into large chunks. (Here, I buy uncooked, skinned wild salmon, season it with salt and lemon pepper, saute it on medium-high heat, taking if off the heat while it’s still fairly “rare” and leaving it to one side till needed)
Good handful of arugula leaves (Rocket)

Chop half the olives (set the rest aside) then mix the chopped olives with the remaining dressing ingredients in a bowl. Set aside.

Boil the green beans for 5 minutes till just tender, then refresh in cold water. Set aside.
Put the eggs in cold water and bring to the boil. Cook for 5 minutes. Cool, then shell and halve or quarter. Set aside.

Heat the lentils in the microwave for about 3-4 minutes on high. Tip into a bowl and toss with the tomatoes, most of the dressing, the whole olives and green beans. Toss well and taste for seasoning.

Lay out on a large platter and arrange the egg pieces and salmon on top, scattering with the arugula leaves and finish with the remaining dressing.
Serve with some crusty bread.

Asian flavors · Gluten Free · Poultry

Chicken Jalfrezi

Belinda

This is my new favorite easy and light chicken dish. The spices are refreshing but different and the sauce is so light and fragrant. c/o BBC Good Food.

serves 4     Ready in 45 minutes


Ingredients
groundnut or canola oil
1 large onion, sliced
2-3 green chillies, sliced
3 large garlic cloves, crushed
1 tbsp finely grated fresh ginger root
6-8 boneless, skinless chicken thigh fillets (I use free range, organic)
5 good sized tomatoes, roughly chopped
1 green pepper, chopped into pieces
1 bunch fresh cilantro, leaves picked off
1 small pot natural yoghurt
steamed rice or naan
(I serve it with roasted cauliflower florets tossed in roasted cumin and olive oil)

Spice Mix
1 tsp turmeric
1 1/2 tsp ground cumin (again, I roast my cumin then grind it as it’s more pungent that way)
1 tsp ground coriander
1 cinnamon stick
5 cloves, ground

Method
Heat 2 tbsp oil in a large pan. Add the onion and a good pinch of salt, then fry for about 6 – 8 minutes until golden.

Add chillies, garlic and ginger. Cook for 3 – 4 minutes. Add the spice mix and cook for another couple of minutes until fragrant.

Add the chicken and cook for 3 – 4 minutes then add the tomatoes and green peppers and a splash of water or chicken stock, and stir well.
Cover the pan and cook for about 30 minutes until the chicken is tender and the sauce thickened. It’s worth uncovering the chicken after 15 minutes so the sauce can thicken a bit.
Stir the yoghurt into the chicken off the heat (it will curdle if it boils) for a creamier sauce.  Stir in the cilantro and check the seasoning.
Serve with the rice, naan bread or roasted cauliflower florets.

Appetizers · Do-ahead · Fish · Gluten Free

Grilled Prawns with lemon-basil dipping sauce

Belinda

Your guests will adore these! They really are a winner!

Serves 6 – 8

 

Screen shot 2014-06-14 at 8.09.14 AM

 

2lbs fairly large raw prawns  ( buy the 16 to 20 count) peeled and deveined
1 cup good quality mayonnaise
1/4 cup fresh basil leaves, chopped
grated zest and juice of 1 lemon
2 anchovy fillets
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper

To make the dipping sauce

Combine the mayonnaise, basil, lemon zest and juice, anchovies, salt and pepper in a food processor and process until smooth.
Cover and refrigerate for at least 1 hour and up to 4 hours before serving

For the shrimp

Put the prepared prawns into a large bowl with the grated lime zest (not the juice at this point, as it will cook the prawns) with some olive oil (enough to moisten all the prawns) and some salt and pepper.
Mix well and refrigerate for up to 1 hour.
30 minutes before cooking the prawns, add the lime juice and mix again and set aside.

Heat a heavy ridged cast iron pan, preferably, to hot and sear the shrimp on each side until the
raw, grey color goes away, but be careful not to overcook them as they will continue to cook when you remove them from the skillet.  probably about 3 minutes each side, max.
The ridged cast iron skillet cooks them with lovely brown lines on them.
Remove the prawns and put onto a platter and set aside till cooled down a bit, even refrigerating for a couple of hours if you have to.
Put the sauce on a dish on the side of a platter and serve the succulent prawns alongside.
Enjoy!!

Dessert · Do-ahead

Beet ice cream with mascarpone, orange zest and poppy seeds

Belinda

I have hit an ice-cream phase, due to the oncoming hot weather and am trying all sorts of weird and wonderful flavors.
This one is a beautiful, rich red color, then surprises with a smooth, round slightly sweet beet flavor.
Well worth the effort!
From being on so many food blogs, I noticed some of the authors are now putting out beautiful recipe books, and this recipe came from Jeni Britton Bauer in her book “Jeni’s Splendid Ice creams at home”
featuring over 100 artisanal ice cream/sorbet and gelato recipes.

Makes about 1 quart. You need your Cuisinart 1 qt ice cream maker for this. Worth buying!

Before you do anything else, put the bowl of the Cuisinart ice cream maker in the freezer overnight!

For the roasted beets
2 medium red beets
2 tbsp sugar
Ice cream base
2 cups whole milk
1 tbsp plus 1 tsp cornstarch
2 oz (or 1/4 cup) mascarpone cheese
1/2 tsp fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp light corn syrup
zest of a large orange – use a vegetable peeler to remove the zest in large strips
2 tbsp poppy seeds
extra poppy seeds to garnish

FOR THE ROASTED BEETS
Preheat the oven to 450 degrees F.
Wrap the beets in a sheet of foil. bake until soft, about 1 hour or so. let the beets cool slightly, then peel them while they’re still warm. Cut into chunks and puree in the food processor.
Force the puree through a sieve (I used a mouli for this bit)
Combine 1/2 cup of the warm beet puree with the sugar. (Discard any extra beet puree). Set aside to cool

FOR THE ICE CREAM BASE
Mix about 2 tbsp of the milk with the cornstarch in a small bowl to make a smooth slurry.
Whisk the mascarpone, beet puree and salt into a medium bowl until smooth.
Fill a large bowl with ice and water.

COOK –  Combine the remaining milk, the cream, sugar, corn syrup and orange zest in a 4 qt saucepan, bring to a rolling boil over medium high heat and boil for 4 minutes.
Remove from the heat and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium high heat and cook, stirring with a heatproof spatula until slightly thickened, about 1 -2 minutes. Remove from the heat.

CHILL – gradually whisk the hot milk mixture into the mascarpone mixture and beets until smooth.

Pour the mixture into a 1 gallon ziplock freezer bag and submerge the sealed bag in the ice bath. let stand, adding more ice as necessary, until cold, about 30 minutes.

FREEZE – Remove the orange zest and pour the ice cream into the frozen canister. Add the poppy seeds and spin until thick and creamy.
Pack the ice cream into a storage container and seal with an airtight lid. Sprinkle with a few poppy seeds to garnish and freeze in the coldest part of the freezer until firm or at least 5 hours.
ENJOY!

Dessert · Do-ahead · Icecream

Fresh rosemary ice cream

Belinda

This is fantastic and has the most amazing pungent perfume! You can also double this recipe with no problem.

Some alternatives
 I have sometimes added a 2″ piece of fresh ginger cut into slivers and 1 cut up stem of lemon grass to the infusing milk/half and half which is lovely, then you can add chopped stem ginger in syrup to the ice cream machine at the end. It’s a great combination to combine rosemary and ginger.

You only need an inexpensive ice cream machine like the Cuisinart 1 quart machine for less than $50

3 egg yolks
1/2 cup granulated sugar
1 tbsp brown sugar
2 cups half and half
2 cups whole milk
4 large sprigs rosemary

In a bowl, whisk the egg yolks with the granulated sugar and brown sugar until thickened and pale yellow. Set aside.

In a medium saucepan over medium-high heat, bring the half and half, milk and rosemary to a simmer.
Simmer, stirring occasionally for 15 minutes. Discard the rosemary. Gradually whisk the hot cream mixture into the egg mixture.
Scrape the mixture into a saucepan.
Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon. Do NOT let it boil. This could take a long time to thicken but it will eventually.

Strain into a clean large bowl and let cool to room temperature.
Cover and refrigerate until cold.

Stir the cream mixture. Transfer to an ice cream maker; freeze according to manufacturer’s directions

Makes 6 -8 servings