Chorizo, prawn and banana cakes with harissa yoghurt

December 28, 2021December 28, 2021 Belinda

These beauties are from the wonderful Yotam Ottolenghi. What a great combination of flavors and textures!
Makes about 15 fritters, to serve four as a snack or first course.

3 cooking chorizo sausages, skin removed and discarded, meat finely chopped (150g net weight)
100g Greek-style yoghurt
1 tsp rose (or regular) harissa
2 ripe bananas (but not so ripe that they have brown bits), peeled and cut into 2cm pieces
80g sustainably caught ready-peeled raw king prawns, roughly chopped
1 green chili, deseeded and finely chopped
1 small garlic clove, peeled and crushed
2cm piece ginger, peeled and finely grated (to end up with about ½ tsp)
2 limes – zest finely grated, to get 2 tsp, then cut into wedges
¼ tsp ground coriander
10g cilantro leaves, finely chopped
2 tbsp plain flour
Salt
2 large egg whites
3 tbsp vegetable oil

1. Put a large nonstick saute pan on a high flame. Once hot, fry the chorizo for four minutes, stirring regularly, until nice and crisp, then tip into a large bowl (including any oil that leeches out) and leave to cool a little.

2. In a small bowl, fold the harissa into the yoghurt – don’t mix them together so much that they turn into a uniform mass, but rather just swirl the harissa through the yoghurt, so it ends up with attractive red marbling. Cover with cling-film and refrigerate.

3. Add the bananas, prawns, chili, garlic, ginger, lime zest, ground and fresh coriander, flour and a quarter-teaspoon of salt to the chorizo and stir to combine. Whip the egg whites to soft peaks, then gently fold into the fritter mixture, taking care not to knock out too much air.

4. Heat the vegetable oil in a large frying pan on a high flame. Once the oil is hot, turn down the heat to medium and, in about three batches, carefully spoon the mixture into the pan, one tablespoon per fritter and spaced well apart. Fry for two minutes on each side, until crisp and golden brown, then use a slotted spoon to transfer to a plate lined with kitchen towel. Repeat with the remaining batter.

5. Serve warm with the harissa yoghurt and lime wedges alongside.

Appetizers · Fish · Holiday Food

Salmon tartare with beet, orange and pear

December 23, 2021 Belinda

This delicious salmon, beet and pear tartare makes an excellent Christmas Day starter, as it can be prepared in advance and is fuss-free to plate up on the day. Ensure you buy the best quality fish you can to make the dish really sing.

400g of salmon fillet, as fresh as possible, pin-boned and skinned
150g of cooked beets, peeled
1 pear
1/2 banana shallot, finely diced
1 bunch of chives, very finely sliced
80g of créme fraiche
1/2 orange, zested
1 lemon, zested and juiced
sea salt
freshly ground black pepper

Equipment
8cm metal rings

Dice the salmon and beets into 1cm cubes and place in a mixing bowl. Peel the pear, dice it into 1cm cubes and add that too
Add the shallot and about a quarter of the chives, reserving the rest for garnishing the top
Mix in the créme fraîche, orange zest and lemon zest, until everything is well combined. Season to taste with lemon juice, salt and pepper
Use a metal ring to plate up neat piles of the tartare and sprinkle a layer of chopped chives over the top. Serve with buttered toast or on its own for a lighter starter

Dairy-free · Gluten Free

Long-Cooked Broccoli (you read it right!)

December 23, 2021 Belinda1 Comment

I was reminded of this wonderful recipe by Alice Waters in the NY Times this morning, and decided to re-post it. With all this heavy Christmas food, I’m already planning the lighter foods in the New Year…

“If you’re used to quick-cooked broccoli, barely blanched in boiling water, or crisp, raw florets, this old Alice Waters recipe from “Chez Panisse Vegetables” (HarperCollins, 1996) might seem a little off. A whole hour of simmering with the lid on? Yes! The result is an incredibly sweet, tender, juicy and delicious vegetable with almost no hands-on work. Finish the dish with plenty of cheese and lemon zest, and an extra drizzle of olive oil, and eat it just the way it is, or break it up into some hot, just-cooked pasta for a bigger meal”

Serves 4-6

2 lbs large-headed broccoli
8 garlic cloves
½ cup olive oil, plus more for serving
½ tsp red-pepper flakes
Salt and pepper
3 salt-packed anchovies or chopped oil-packed anchovies (optional)
1 lemon, halved
Pecorino Romano, for serving

Pick off the coarse leaves from the broccoli stems, and peel away any tough skin with a vegetable peeler. Break up the head into a few large florets, then slice each one lengthwise, cutting through the stem and top to make 1/8-inch to 1/4-inch-thick cross sections. Put the broccoli in a wide saucepan, about 3 inches deep, with a fitted lid.
Peel and slice the garlic, and add to the pan with 2 cups water, the olive oil and red-pepper flakes. Season generously with salt and pepper.

Bring to a boil, then cover the broccoli and simmer on low for about 50 minutes, until the broccoli is tender and just beginning to crumble and the liquid is nearly completely evaporated. If the pot starts to go dry before the cooking time is up, add a splash of water to keep it going.

Rinse, fillet and chop the salt-packed anchovies, if using. When the broccoli is cooked through, toss with lemon zest, a squeeze of lemon juice and anchovies, if using, then scrape into a serving dish and cover with a drizzle of olive oil and grated cheese.
Serve warm, or at room temperature.

Accompaniments · Holiday Food · Uncategorized

Stovetop Christmas potpourri

December 19, 2021March 21, 2022 Belinda

You cannot eat this recipe but oh my, if you celebrate Christmas this is a fabulous, easy way to fill the house with Christmas aromas for days on end.
You can really add any spice or citrus fruit to the pot that reminds you of Christmas

2 large sliced apples
2 large sliced oranges
A bag of cranberries
2-3 good sized sprigs rosemary
5-6 good pinches of nutmeg
4-5 cinnamon sticks
4 star anise
8 whole cloves
1 tsp ground cloves
some powdered or fresh ginger
1 tsp mixed spice or all spice

Put everything in a large pot, cover with water and simmer gently.
I plan on turning off the heat every night and simmering gently again the next day from about Dec 21st through the 26th.

Gluten Free · Holiday Food · Vegetable sides · Vegetable-related

Celery root and tahini potato gratin

December 15, 2021 Belinda

Marcus Wareing’s delicious twist on dauphinois includes celery root and tahini. Serve the creamy gratin as a main with a crisp salad, or as a side dish to go with roast meat.

Butter to grease
800g floury potatoes, peeled
1 large celery root (about 700g), peeled
2 onions, thinly sliced
4 thyme sprigs, leaves picked, plus extra to garnish
200g tahini
600ml good-quality vegetable stock, warmed
½ tsp fine sea salt
½ tsp ground white pepper
1 tsp garlic powder
Handful grated mature cheddar to cover

Heat the oven to 325F/160°C fan/gas 4 and grease a large casserole (about 26cm) with butter.
Using a mandoline or food processor with a slicer function, thinly slice the potatoes and celery root 1-2mm thick (or slice carefully by hand with a knife). The celery root is tricky to handle due to its size and shape, so cut it into half or quarters first for easier slicing.

Arrange a layer of sliced celery root in the bottom of the greased baking dish and season with a little of the salt and pepper. Follow with a thin layer of sliced onion and thyme leaves, then a single layer of potatoes. Season again. Repeat the layering of vegetables and thyme until they’ve all been used, ensuring the final layer of potato is arranged neatly as this will be visible when you serve the dish.

Whisk the tahini and vegetable stock together in a jug until evenly combined, then mix in the remaining salt and pepper and the garlic powder. Pour the tahini mixture over the layered vegetables, allowing it to sink in between the layers, then cover with foil.

Bake the gratin in the oven for 1¼-1½ hours. To test if it’s cooked, push a small knife into the centre – the potato and celery root should be soft all the way through and the knife should meet no resistance. If necessary, cover with foil again and return to the oven for 15 minutes more until soft (before adding the cheese).
When the gratin is cooked, remove the foil, sprinkle with grated cheese and return to the oven for 15 minutes to brown. Sprinkle with extra thyme and wait a few minutes before serving – it will be very hot.

Baking · Breakfast · Holiday Food · Vegetable-related

Parsnip, scallion and thyme gratin

December 15, 2021December 15, 2021 Belinda

You’ve had potato gratin, well now there’s creamy parsnip gratin, flavored with nutmeg and fresh thyme then topped with sourdough croutons – it’s the ultimate side dish for roast meat.
Recipe adapted from Delicious Magazine

250g sourdough bread, torn into 1/2/2cm pieces
3 tbsp olive oil
10 fresh thyme sprigs
2 long sprigs fresh rosemary
2 banana shallots, finely sliced
6-8 scallions, trimmed and cut into thirds
1 tbsp plain flour
300ml heavy whipping cream
350ml whole milk
Pinch freshly grated nutmeg
500g parsnips, quartered and any woody cores removed, cut into 1/4″/1cm chunks
300g Yukon Gold potatoes (halved if large), cut into 1/4″ /1cm slices
6oz Gruyère or mature cheddar, coarsely grated

You will need a 1.4 liter baking dish

1/ Heat the oven to 400F/200°C/180°C fan/gas 6.
Put the sourdough pieces on a large baking tray, then toss with 2 tbsp olive oil, the leaves from 4 thyme sprigs and the rosemary leaves, chopped. Season with salt and pepper, then bake for 10 minutes until golden and crisp. Set aside.

Turn down the oven to 350F/180°C/160°C fan/gas 4.

2/ Heat the remaining oil in a large pan or casserole over a medium heat, then cook the shallots and spring onions for 7-8 minutes until soft. Add the flour and stir for 3 minutes, then turn the heat to low-medium and add the double cream, milk, nutmeg and 2 thyme sprigs. Heat until just steaming. Add the parsnips and potatoes and cook for 10 minutes until softening. Season with salt and pepper, remove from the heat (discard any woody thyme sprigs), then stir in a third of the cheese.

3/ Pour the vegetables and creamy liquid into the prepared baking dish, sprinkle half the remaining cheese on top, then bake for 30 minutes. Scatter the croutons on top of the gratin with the rest of the thyme and cheese, then bake for 15-20 minutes more until the top is golden brown and the gratin is bubbling. Serve with a sharply dressed green salad.
delicious. tips
You could use other crusty breads such as ciabatta or baguette for the topping.

Prepare the gratin to the end of step 2 a few hours in advance, cool and keep in the fridge until ready to bake.

Store the herby, baked sourdough croutons in a sealed container.

Baking · Chocolate · Do-ahead

3-ingredient Nutella brownies

December 8, 2021September 7, 2022 Belinda

I think I found this recipe on Tik Tok!
Nutella Brownies are one of the easiest recipes you will ever make with just 3 ingredients. They are fudgy in the centre with a chewy outside and are so soft.

½ cup all-purpose flour
1½ cup Nutella
2 large Eggs

Preheat the oven to 180C/350F/Gas 4.

Grease and line 8 × 8-inch square baking pan with a aluminum foil and keep aside.
In a mixing bowl add the flour, Nutella and eggs.
Stir well until thoroughly combined with a spoon.
Transfer the batter into the prepared pan and smooth the top with the help of a spatula.
Bake in the oven for 25-30 minutes or until you see some small cracks on the top or toothpick inserted comes out almost clean with few crumbs.
Remove the pan from the oven and allow it to cool completely before slicing.

Chocolate · Do-ahead · Gluten Free · Holiday Food

Christmas rocky road

December 7, 2021September 7, 2022 Belinda

Tom Cenci’s crunchy treat made with festive fruit, nuts and ginger nut cookies.

Filled with crystallized ginger, cranberries and mixed nuts then scented with a hint of rose, this is a perfect way to indulge yourself with something a little different this Christmas.

Makes 15 slices

600g dark chocolate
150g unsalted butter
50g dried cranberries
50g rose Turkish delight
100g crisp ginger cookies
50g crystallized ginger
40g toasted pistachios
20g toasted hazelnuts
1 tsp ground ginger
1 tsp mixed spice
A few drops of rose essence
2 tsp dried rose petals

Melt the chocolate and butter in a bowl over a pan of simmering water. Stir often so it can melt evenly.
Cut the Turkish delight into smaller pieces and crush the ginger nut biscuits then mix together with all the dried ingredients.
Once the chocolate and butter has melted, pour it over the dried ingredients, add the rose essence, and mix all together until everything has been coated in the chocolate
Line a 30cm x 20 cm baking dish with parchment paper, pour in the rocky road mix and spread out evenly with a spatula
Allow to set in the fridge for at least 4 hours then take the rocky road out of the dish and cut into squares

Chocolate · Dessert · Do-ahead · Holiday Food

Chocolate Salame

December 7, 2021September 7, 2022 Belinda

Recipe from Nigella Lawson
“I’ve encountered quite a few versions of chocolate salame in Italy – coming to the conclusion that it’s really an Italian version of our chocolate refrigerator cake – and although I am not normally a huge fan of the culinary pun, Christmas does seem the right time of year for such whimsical enterprises. And, I admit, the chocolate salame does have a certain charm, especially when dusted with icing sugar, tied like a proper salame with string.
If I can do the stringing up, then you can, honestly, but if you prefer, you can just dust the unstrung salame with icing sugar and leave it picturesquely on a board.”

Makes: approx. 20 generous slices

9 oz good-quality bittersweet chocolate (min. 70% cocoa solids), roughly chopped
9 oz amaretti cookies (crunchy, not soft)
7 tbsp soft unsalted butter
¾ cup superfine sugar
3 large eggs
2 tbsp amaretto liqueur
2 tbsp unsweetened cocoa powder
½ cup raw almonds (unskinned), roughly chopped
½ cup hazelnuts (roughly chopped)
⅓ cup pistachios (roughly chopped)
2 tbsp confectioners’ sugar (to decorate)

In the microwave (following manufacturer’s instructions), or in a heatproof bowl suspended over a saucepan of simmering water (but not touching the water), melt the chocolate until smooth. While the chocolate’s melting, put the cookies into a large freezer bag, seal and bash them with a rolling pin until you have a bag of rubble – not dust. When the chocolate’s melted, remove it to a cold place (not the fridge) and set aside to cool.

Cream the butter and sugar together; I do this in a freestanding mixer, but you don’t have to. You just need to use a large bowl and make sure the mixture is soft and superlight.
Gradually, and one by one, beat in the eggs. (Don’t worry if the mixture looks curdled at this stage: all manner of ills will be righted once the chocolate is added later.) Then beat in the amaretto liqueur.

Push the cocoa powder through a little sieve or tea strainer into the cooled chocolate and, with a small rubber spatula, stir till combined, then beat this into the egg mixture, too.
When you have a smooth chocolate mixture in front of you, tip in the chopped nuts and crushed cookies. Fold these in firmly but patiently to make sure everything is chocolate covered.
Transfer this mixture, still in its bowl, to the fridge to firm up a bit for 20–30 minutes. Don’t leave it for much longer than this or it will be difficult to get out of the bowl to shape.

Unroll and slice off 2 large pieces of clingfilm, overlapping them, so that you have a large cling-covered surface to roll the chocolate salame out on. Tip the chocolate mixture out in the middle of this and – using your hands, messy though this is – mould the mixture into a fat salame-like log, approx. 30cm long.

Cover the chocolate log completely with the clingfilm, and then firmly roll it, as if it were a rolling pin, to create a smooth, rounded cylinder from the rough log you started with. Twist the ends by grasping both ends of the clingfilm and rolling the sausage-log towards you several times. Then put it in the fridge for at least 6 hours – though preferably overnight – to set.

Now – once it’s set – for the exciting bit: tear off a large piece of greaseproof paper and lay it on a clear kitchen surface. Take the salame out of the fridge and sit it on the paper. Measure out a piece of string at least 6 times longer than the length of the salame, and tie one end of the string firmly round the twisted knot of clingfilm at one end of the salame. Then trim away as much clingfilm as you can, but without cutting either of the tapered, nose ends, so that you can attach the string to these.

Dust your hands with a little confectioners’ sugar and then rub 2 tablespoons of confectioners’ sugar (more if needed) over the unwrapped salame to stop it getting sticky as you string it up. Plus it makes it look more like a salame!
Make a loop with the string, a little wider than the salame, and feed it over the end of the salame, close to where it is tied on. Pull on the trailing end to tighten (but not too tightly) and form another loop of string as before. Work this second loop around the sausage, 4cm or so further along from the first, tighten again and repeat until you reach the far end of the salame, then tie the string firmly round the other twisted nose of clingfilm.

With your remaining length of string, start to feed it back along the salame, twisting it around the encircling string each time it crosses a loop, then tie it again when you come to the end. Repeat these lengths as many times as you want, to make the authentic-looking pattern, but two or three times would be enough to get the effect.

Transfer it to a wooden board, and cut some slices, fanning them out as if they were indeed slices of salame, leaving a knife on the board, too, for people to cut further slices, as they wish. Obviously, when you cut the salame, you will cut through the string, but the many knots and twists keep it securely tied. Serve fridge cold, or very near to it.

MAKE AHEAD NOTE: Can be made ahead, wrapped in clingfilm, then tied with string just before serving. Store in refrigerator and eat within 4 days of making.
Can also be frozen on day of making, wrapped in a double layer of clingfilm and a layer of foil, for up to 1 month. Thaw overnight in the refrigerator, remove foil and tie with string before serving. Eat within 2 days.