Christmas Pilaff

December 13, 2019 Belinda

If you don’t want roast potatoes on Christmas Day (ha!) try this easy and very Christmassy pilaff from Delicious Magazine.
It has pomegranates, pistachios and spices and makes a colorful and tasty vegetarian rice dish.

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4oz (100g) shelled pistachios
2 pomegranates. ( If you can’t get pomegranates substitute for 6oz (175g) dried cranberries)
8oz (200g) basmati rice
14 fl oz (400ml) water or stock, hot
4 garlic cloves, peeled but whole
1/2″ (1cm) piece fresh ginger, peeled and halved
1 tbsp butter
2 tbsp olive oil
1 tsp coriander seeds
2 red onions, finely sliced
Juice of 1 lemon
1 large bunch fresh flat-leaf parsley, roughly chopped

Lightly toast the pistachios in a dry frying pan, until toasted. Set aside.

Halve the pomegranates along their equators and, holding the cut side over a bowl, beat the seeds out of them by bashing the skin with the end of a rolling pin. Set the seeds aside. They might let go of a lot of juice while they sit, which you should drain and drink – a cook’s treat and, incidentally, very good for your throat.

Pop the rice and water or stock into a pan and bring just to a simmer. Add the garlic and ginger, cover and cook the rice over a very low heat, stirring halfway, for about 15 minutes, until the rice is cooked and fluffy.

Meanwhile, heat the butter and oil in a large frying pan over a high heat. When the butter is fizzing, add the coriander seeds. As soon as they start to pop, add the onions and lemon juice. Stir-fry for about 10 minutes, until the onions color and start to look sticky. Set aside.

Once the rice is cooked, remove and discard the garlic and ginger.
Mix in the parsley, onions, pistachios and pomegranate seeds (or dried cranberries).
Check the seasoning and serve.

Appetizers · Do-ahead · Fish · Holiday Food

Smoked salmon terrine

December 13, 2019September 12, 2024 Belinda2 Comments

A wonderful recipe from Delicious Magazine that everyone should have in their repertoire, this classic salmon terrine comes with a burst of quick pickled celery to cut through the creamy richness. A real showstopper for your festive table or dinner party.

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SERVES 10-12 AS A STARTER
HANDS-ON TIME 45 MIN, PLUS OVERNIGHT CHILLING

Sunflower oil for greasing
1.5lbs (600g) sliced smoked salmon
7oz (200g) tub crème fraîche
2 x 3oz (280g) tubs full fat cream cheese (we like Philadelphia)
Finely grated zest and juice 1 lemon
1.5 tbsp grated horseradish from a jar
2 fillets (about 200g) hot-smoked salmon
2 bunches chives, finely chopped
1 small bunch dill, finely chopped
2-3 scallions (spring onions), finely chopped
2 tbsp pink peppercorns, lightly bashed in a pestle and mortar

For the quick-pickled celery
1 fl oz (30ml) cider vinegar
1 oz (30g) caster sugar
4 large celery sticks, chopped
Caper berries and toasted baguette slices to serve (optional)

You’ll also need…

A 5 cup (1.25 liter) loaf tin or terrine, another loaf tin/terrine (or piece of card cut to fit the top) and weights (full food tins will do)

For the quick-pickled celery, mix the vinegar and sugar in a glass or ceramic bowl, add 2 large pinches of salt and the celery, toss well, then set aside for 1 hour.

Grease, then neatly line a 5 cup (1.25 liter) loaf tin with cling film leaving lots of overhang (you may need 2 pieces). Neatly cover the base of the tin with smoked salmon slices. This will be the top when it’s turned out. Line the sides of the tin with more slices of smoked salmon, overlapping slightly, so they overhang the sides – don’t leave gaps. Reserve the rest of the salmon slices for the bottom of the finished terrine.

Whizz the crème fraîche and cream cheese in a food processor with the lemon zest and juice, horseradish and one of the hot- smoked salmon fillets. Season well with pepper and a little salt.
Add the herbs, scallions (spring onions) and pink peppercorns to the creamy mixture, then flake in the remaining hot-smoked salmon fillet and mix with a wooden spoon.

Spread one third of the cream cheese mix into the tin, then sprinkle over half the pickled celery, drained of the liquid.
Spread another third of the mixture over the top, followed by the remaining celery. Top with the remaining mixture.

Lay the rest of the salmon slices on the top, then neatly fold over the overhanging salmon.
Cover with the overhanging cling film to enclose. Put the second loaf tin or card on top and weigh down with evenly spaced weights or tins. Transfer to the fridge overnight.
Take the terrine out of the fridge 10 minutes before serving, unwrap the cling film, then carefully invert onto a platter.
Serve with caper berries and toasted baguette slices.

Make ahead
Prepare the terrine up to 48 hours ahead. Keep in the loaf tin in the fridge until ready to use.

Appetizers · Baking · Holiday Food · Meat · Nuts

Stilton, date and walnut sausage rolls

December 13, 2019 Belinda

These cook-from-frozen sausage rolls make entertaining a breeze. Love the combination of salty sausage meat and stilton with sweet dates. Give them a go and watch them disappear in seconds.
Recipe c/o Delicious Magazine

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Makes 24
2oz (50g) walnut halves
18 oz (500g) puff pastry, chilled
Plain flour for dusting
1lb (350g-400g) pork sausage meat or 6 good quality free-range pork sausages, skins removed
(5oz)150g stilton cheese, rind removed and crumbled
3.5oz (100g) (about 5) pitted Medjool dates, coarsely chopped
2 tbsp freshly chopped flat leaf parsley
1 medium free-range egg, lightly beaten
Butter for greasing

Heat the oven to 400F/200°C/180°C fan/gas 6.
Spread the walnuts out on a baking tray and toast for 6 minutes. Remove and leave to cool, then coarsely chop.
Roll out the pastry on a lightly floured surface to a 16″ (40cm) x 11″ (26cm) rectangle, then cut in half lengthways to make two long strips.
Put the pork sausage meat, walnuts, stilton, dates and parsley in a mixing bowl, then mix together with your hands until well combined. Divide the mixture in half and shape each half on a sheet of cling film to make 2 long sausage shapes the same length as your pastry.
Lay one sausage down the centre of each piece of pastry, brush 1 edge of the pastry with a little beaten egg, fold over the pastry and press the edges together to seal. Mark along the edge with the tines of a fork. Cut each strip across to make 12 rolls (see Make Ahead) or chill, spaced slightly apart, on buttered baking sheets, loosely covered with cling film, until ready to bake.
Brush with a little more beaten egg and bake for 15-20 minutes until puffed and golden brown. Serve warm.

Make ahead
Layer the unbaked sausage rolls in lidded freezer-proof boxes, separated with pieces of non-stick baking paper, and freeze for up to 1 month. To cook from frozen, brush with lightly beaten egg and bake on lined baking trays for 25-30 minutes until golden and puffed.

Dairy-free · Do-ahead · Gluten Free · Meat

Aromatic braised lamb with prunes and pistachios

December 11, 2019March 20, 2023 Belinda

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Recipe from Delicious magazine

1 tbsp light olive oil
1.5 lbs (600g) lamb neck, cut into bite-size pieces
2 onions, sliced
5 garlic cloves, crushed
1 tbsp cumin seeds, crushed in a pestle and mortar
1 tsp ground allspice
20 fl oz (600ml) chicken stock
4oz (100g) soft dried prunes, roughly chopped
2-3 tbsp pomegranate molasses to taste
Bunch cilantro (fresh coriander), chopped
3oz (60g) shelled unsalted pistachios, roughly chopped
Steamed couscous or quinoa, to serve

Heat the oven to 375F/190°C/170°C fan/gas 5.
Heat the oil in a heavy-based casserole dish (with a lid) set over a medium heat. Working in 3 batches, add the lamb and brown all over, then remove from the casserole and set aside on a plate.
Add the onions to the casserole dish and cook for 8-10 minutes, stirring, until lightly browned. Add the garlic, cumin seeds and allspice, then cook for another minute.
Return the lamb and any resting juices to the casserole, then add the stock. Season, bring to the boil, then add the prunes.
Cover with the lid, then transfer to the oven and cook for 1½ hours or until the meat is tender.
Add the pomegranate molasses, season, then sprinkle with cilantro and pistachios and serve with couscous or quinoa.

Do-ahead · Holiday Food · Vegetable sides · Vegetable-related

Potato, leek and sauerkraut gratin

December 11, 2019September 7, 2022 Belinda

Recipe c/o Yotam Ottolenghi

“Sauerkraut brings a welcome acidity to a rich potato gratin. This is a relatively easy side dish, and it reheats well, too.”

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Prep 20 min
Cook 1 hr 50 min
Serves 6

1/2 oz (15g) unsalted butter
1 tbsp olive oil
22oz (600g) leeks (ie, about 3 large ones), trimmed, cut in half lengthways, then cut into 4cm lengths
Salt and black pepper
1 tbsp thyme leaves, roughly chopped, plus 4 extra sprigs
4 garlic cloves, peeled and crushed
7fl oz (200ml) double cream
7fl oz (200ml) whole milk
10.5oz (300g) sauerkraut, store-bought or homemade
1oz (20g) chives, cut into 1½cm lengths
2.2lbs (1kg) floury potatoes like Maris piper or Yukon Gold potatoes, peeled and cut into 1/4 inch (1cm)-thick rounds
6oz (150g) Gruyère, roughly grated

Heat the oven to 400F/ 200C (180C fan)/gas 6.
Put a large, ovenproof saute pan for which you have a lid on a medium-high heat, and add the butter and oil. Once hot, add the leeks, a quarter-teaspoon of salt and plenty of pepper, and cook, stirring occasionally, until the leeks have softened and are just beginning to color – about eight minutes.
Add the chopped thyme and garlic, cook for two minutes more, until fragrant, then turn off the heat and leave to cool slightly, for 10-15 minutes.
When the leeks have sat for 10 minutes, put the cream, milk and 7fl oz(200ml) water in a small saucepan on a medium heat, bring to a gentle simmer, and keep warm on a low heat.

Stir the sauerkraut, chives, potatoes, half the cheese, three-quarters of a teaspoon of salt and a generous grind of pepper into the cooled leeks, and smooth out the top so the potatoes are lying flat.
Pour over the warm cream mixture, then sprinkle on the rest of the cheese and top with the thyme sprigs. Cover the pan, bake for 50 minutes, then remove the lid and bake for 30 minutes more, or until golden and bubbling.
Leave to rest for about 15 minutes before serving directly from the pan.

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

Butternut squash with orange oil, burnt honey, pecorino and pumpkin seeds

December 11, 2019December 11, 2019 Belinda

Another beauty from Yotam Ottolenghi
“I love the autumnal combination of squash, orange and hard herbs, and this take on the theme is especially fresh. Blitzing orange zest into olive oil is a quick way to infuse it without having to heat it up or wait very long. The oil is also lovely on salads, roast veg or fruit and yoghurt, so make double if you want and keep in a sealed jar.”

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Prep 15 min
Infuse 20-60 min
Cook 40 min
Serves 4 as a starter or side

1 butternut squash, peeled, cut in half lengthways, deseeded and cut into 1cm-thick half-moons (900g net weight)
2 tbsp olive oil
¼ tsp ground nutmeg
Salt and black pepper
1½ tbsp runny honey
1½ tsp cider vinegar
2 oz (40g) pecorino, cut into ¼cm-thick shards
1½ tbsp oregano leaves, picked with some stem attached
1oz (20g) pumpkin seeds, toasted

For the orange-infused oil
2 oranges
45ml olive oil

Heat the oven to its highest setting.
For the oil, finely shave strips of zest off the oranges, avoiding any pith, until you have 1/2 oz (15g), then roughly chop.
Put this in the small bowl of a food processor, add the oil and blitz for a minute, until the peel is finely chopped. Pour into a bowl, leave to infuse for 20 minutes to an hour, then strain through a fine sieve and discard the solids.

Peel and segment the oranges over a sieve placed over a bowl, to catch the juice, then set aside the segments and a tablespoon of juice for the dressing.

Put the squash, oil, nutmeg, half a teaspoon of salt and a good grind of pepper in a large bowl, and toss to coat. Divide between two oven trays lined with baking paper – make sure the squash does not overlap – then bake for 20-25 minutes, turning once halfway, until cooked through and nicely browned. Leave to cool to room temperature.

Meanwhile, put the honey in a small frying pan on a medium-high heat. Bring to a boil, leave to bubble for two to three minutes, stirring occasionally, until it turns a deep brown caramel, then take off the heat and stir in the orange segments, the reserved tablespoon of juice and the vinegar, and set aside to cool a little.

Arrange the squash and pecorino on a platter, overlapping the squash slightly, pour over the burnt honey dressing, and scatter over the oregano and pumpkin seeds. Drizzle over the infused oil, and serve.

Asian flavors · Dairy-free · Gluten Free · Poultry

Malaysian coconut chicken curry

December 11, 2019 Belinda

Recipe c/o Yotam Ottolenghi

“My mum’s favorite cookbook was Myra Waldo’s The Complete Round-The-World Cookbook from 1954. It would take her to all corners of the globe, and we were her guinea pigs. This sweet, coconutty dish became her favorite, and ours, too. It’s not one bit authentic, but it is addictive.
Serve with plain or sticky rice.

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Prep 30 min
Cook 1 hr 30 min
Serves 4

4oz (100g) fresh coconut, finely grated
2oz (50g) piece fresh ginger, peeled and roughly chopped
6 garlic cloves, peeled and roughly chopped
3/4oz (20g) fresh turmeric, peeled and roughly chopped (or ½ tsp ground turmeric)
1 red chili, roughly chopped, seeds, pith and all
2 tsp ground star anise
1 tbsp coriander seeds, roughly crushed in a mortar
2½ tbsp sunflower oil
1 onion, peeled and finely chopped (150g net weight)
1kg boneless and skinless chicken thighs, each cut into 4 pieces
Salt and black pepper
1-2 limes – zest grated, to get 1 tbsp, and juiced, to get 1 tbsp
2½ tbsp plum (or apricot) jam
4.5 fl oz (130ml) full-fat coconut milk, plus 1 tbsp extra to serve
2 tbsp coriander leaves, picked

Put a large saute pan for which you have a lid on a medium heat and, once hot, dry-fry the grated coconut, stirring often, for about 20 minutes, or until golden. Tip into a bowl, and set aside one tablespoon to garnish.

Meanwhile, put the ginger, garlic, turmeric, chili, star anise, coriander seeds and three tablespoons of water in the small bowl of a food processor and blitz to a coarse paste, scraping down the sides a few times as you go.

Heat the oil in the same saute pan on a medium-high flame and, once hot, fry the onion, stirring now and then, until softened and lightly browned – about seven minutes. Add the spice paste and cook for another two minutes, until fragrant. Add the chicken, a teaspoon and a quarter of salt and a good grind of pepper, and cook, stirring occasionally, until the meat is no longer pink on the outside – another seven minutes or so – then stir in the lime zest, jam, coconut milk, 120ml water and the toasted coconut. Bring the mix up to a simmer, then lower the heat to medium-low, cover the pan and leave to cook for 40 minutes. Remove the lid, turn up the heat to medium and cook, stirring now and then, for seven minutes more, or until the chicken is tender and the sauce is thick and rich. Stir in the lime juice.

Transfer to a shallow serving platter and drizzle with the extra coconut milk. Sprinkle with the reserved toasted coconut and the coriander leaves, and serve warm.

Dairy-free · Do-ahead · Gluten Free · Holiday Food · Nuts · Vegan · Vegetable sides · Whole30 compliant

Butternut “squashed”

December 11, 2019September 7, 2022 Belinda

Fabulous recipe from Jamie Oliver
“This is the easiest method for cooking squash. All the flavor is added at the last minute when you smash it in. Don’t panic if you’re tight for hob or oven space and the squash isn’t piping hot by the time you serve – it’s just as good warm. ”

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2 butternut squash
2oz (50g) pine nuts
a few sprigs of fresh sage
extra virgin olive oil
½ fresh red chili
7oz (200g) vacuum-packed chestnuts
½ tsp ground cinnamon
balsamic vinegar, optional

Preheat the oven to 350F/180C/350F/gas 4.
Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.
Scatter the pine nuts on a baking tray and toast them in the oven at the same time – they will only need a couple of minutes to turn golden, so make sure you keep an eye on them to prevent them burning.
Add a lug of oil to a frying pan, then pick in the sage leaves and fry until crisp. Remove to piece of kitchen paper to drain, reserving the oil.
Lay the cooked squash on a board, remove the stalks and, using a knife and tongs, carefully slice the squash lengthways, down the middle. Scoop out and discard the seeds.
Finely chop the chili and crumble the chestnuts, then sprinkle over the squash halves with the cinnamon and a good pinch of black pepper. Really mash and chop all the lovely toppings into the squash with your knife, so all the flavors go right through.
Serve the squash halves topped with the crisp sage, the toasted pine nuts, a drizzle of the reserved sage oil and a little balsamic vinegar (if using).

Gluten Free · Holiday Food · Vegetable sides

Crispy pan potatoes

December 9, 2019 Belinda

Who can resist a pan filled with crispy, golden potatoes? Serve this easy, impressive side dish as an alternative to classic roast potatoes for your dinner party or Christmas lunch.
From Delicious magazine.

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Serves 8

3lbs (1.5kg) waxy baking potatoes, thinly sliced
A few sprigs each fresh thyme and rosemary, and sage and bay leaves
3oz (or more) unsalted butter

You’ll also need
10″-11″ ovenproof frying pan or cake tin (not too deep)

Heat the oven to 400F/, 200C /180C fan/gas 6.
Cook the potatoes in a large pan of well-slated, boiling water for 3 minutes or until almost cooked. Drain well and lay out on a few sheets of kitchen paper to steam dry.
When cool enough to handle, arrange the potato slices in handfuls in the pan, packing them in tightly and making sure they stand up straight.
Tuck the herbs in among the potatoes.
Melt the butter, then drizzle all over the potatoes.
Season, then cook in the oven for 1 hour or until crisp on top and cooked through.
Serve immediately.