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.

Baking · Breakfast · Egg based · Holiday Food

Ham and cheese croissant tray-bake

December 5, 2019 Belinda

The best part of Christmas is the morning, when you’re in your pj’s sitting in front of a fire, drinking champagne, opening gifts and having a wonderful breakfast!
Try this cheese-packed, no-fuss, show-off brunch idea that will feed a hungry crowd on a Holiday morning. Recipe c/o Olive Magazine.

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45 Minutes + Soaking time
Serves 8

2-3 tbsp Dijon mustard
8 croissants, split in half
8 slices thick-cut ham
9 oz (250g) gruyère cheese, grated
4 large eggs
12 fl oz (350 mls) whole milk
7 fl oz (200mls) single (whipping) cream
butter for the dish
A small bunch of chive, chopped

Spread a thin layer of mustard over each croissant half, then make 8 sandwiches using the ham and gruyère as the filling.

Whisk together the eggs, milk and cream, then season really well. Butter a 14″ (35cm) diameter ovenproof dish and arrange the croissants at the bottom.
Pour over the eggy mixture and leave for 15 minutes, turning now and again to help it all soak in.

Heat the oven to 350F/180C/fan 160C/gas 4.
Bake the croissants for 20-25 minutes or until the egg mixture is just set. Scatter with chives before serving.

Do-ahead · Gluten Free · Grains · Holiday Food · Nuts · Vegetable-related

Middle Eastern-spiced nut roast with three-potato topping

December 4, 2019September 7, 2022 Belinda

This is a nut roast recipe from Delicious Magazine like no other. A mouth-watering mix of nuts, quinoa, dried fruit, fresh herbs and halloumi are topped with, not one but, three types of potato. Drown it in gravy and dig in.
I would prefer this to turkey on any Holiday!

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SERVES 10

5 sweet potatoes
Oil to drizzle
1 large onion, sliced
3 garlic cloves, crushed
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
6oz (180g) pack cooked chestnuts, roughly chopped
4 oz (100g) dried cranberries
2 oz (50g) dried apricots, chopped
2 tbsp za’atar spice mix
2 tbsp aleppo pepper, (or a good quality paprika if you don’t have any) plus extra to serve
Finely grated zest and juice 1 lemon
9 oz (250g) cooked quinoa
4 oz (100g) shelled unsalted pistachios, toasted in a dry pan
3 oz (90g) pine nuts, toasted in a dry pan
2 tbsp pomegranate molasses
Small bunch fresh dill, chopped, plus extra to serve
Small bunch fresh parsley, chopped
2 large free-range eggs, beaten
5 oz (125g) halloumi cheese, grated
1 purple sweet potato
1 maris piper (baking) potato

You’ll also need…
9″ (23cm) springform cake tin, greased, base lined with non-stick baking paper
Useful to have…
Mandoline

Heat the oven to 375F/180°C/160°C fan/gas 6.
Peel 4 of the sweet potatoes and slice into 1/4″ (1cm) rounds.
Spread evenly on a large roasting tray, drizzle with oil, season, then roast for 30 minutes.

Heat another drizzle of oil in a large non-stick frying pan and add the onion. Cook gently for 8 minutes, then add the garlic and cook 2 minutes more. Stir in the cumin, coriander and cinnamon and cook for a final 2 minutes, then put in a mixing bowl. Add the chestnuts, cranberries, apricots, za’atar, aleppo pepper, lemon zest and juice, quinoa, pistachios, pine nuts, pomegranate molasses, dill and parsley. Season generously, then stir in the eggs and grated halloumi until combined.

Layer half the roast sweet potato in the base of the prepared tin, then spoon half the spicy chestnut filling over the top. Repeat with the rest of the roast sweet potato and filling and press down firmly.
Peel the remaining sweet potato, purple sweet potato and maris piper potato, then slice thinly (about 3/4″ (2mm) thick) with a mandoline or sharp knife.
Toss with olive oil and salt, then layer tightly on top of the filling, overlapping the slices as you go and creating an attractive mix of colors.

Weigh the topping down with a casserole lid wrapped in baking paper and bake for 30 minutes. Remove the lid and bake for another 20-25 minutes until the potatoes are tender and crisp.
Leave to cool for 5 minutes in the tin. Remove and serve sprinkled with extra dill and aleppo pepper.
delicious. tips
Make the day ahead, keep covered in the fridge, then reheat until piping hot in
a low oven to serve.

*Aleppo pepper is not-too-hot chili flakes from the Middle East.If you can’t find it, use a good-quality paprika instead.

**Purple sweet potatoes have a rich flavor and creamy texture. If you can’t find them, use another regular sweet potato.

Poultry

Braised creamy tarragon chicken

November 11, 2019 Belinda

Another beauty from “Delicious” Magazine

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Serves 8
2 tbsp olive oil
12 free-range skinless, boneless chicken thighs, halved
8 oz smoked bacon lardons
11 oz baby shallots, peeled and trimmed
3 celery sticks, finely chopped
3 garlic cloves, finely chopped
2 oz plain flour
7 oz dry white wine
1 lb baby potatoes, halved if large
3.5 cups chicken stock
2 tbsp dijon mustard
3 tbsp crème fraîche
2 tbsp finely chopped fresh tarragon

* You will need a cast iron (flameproof) braiser or casserole dish

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

Season the chicken pieces with salt and pepper.
Heat the oil in the cast iron braiser/casserole dish over a medium heat.
Add the chicken and brown for 5 minutes on each side until golden all over. Transfer to a bowl and set aside.
Add the lardons to the pan and fry until crisp. Transfer with a slotted spoon to the bowl with the chicken.

Add the shallots, celery and garlic to the pan, fry for a few minutes, then stir in the flour with plenty of salt and pepper. Stir in the wine until the sauce is smooth, then add the potatoes, stock and mustard. Stir well and return the chicken, bacon and any resting juices to the pan.
Cover with the lid and transfer to the oven for 45 minutes, stirring halfway through. Remove the lid and return to the oven for 15 minutes.

Remove from the oven, then stir in the crème fraîche and most of the tarragon. Adjust the seasoning and serve sprinkled with the remaining tarragon and cracked black pepper.

Poultry

Roast chicken thighs with pomegranate molasses

November 11, 2019November 11, 2019 Belinda

A lovely and easy recipe from “Delicious” magazine

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Serves 4 – 6

8 organic, skin-on, bone-in chicken thighs
4 fat garlic cloves, crushed
3 tbsp pomegranate molasses, plus extra to drizzle (optional)
1 lemon, sliced
2 small red onions, sliced
2 tsp Mediterranean-type seasoning
4 tbsp extra-virgin olive oil
Large handful each fresh flat-leaf parsley, mint and coriander, chopped
3oz (80g) pomegranate seeds

Put the chicken, garlic, pomegranate molasses, lemon, onions, Mediterranean seasoning and oil in a mixing bowl with 1½ tsp fine salt and some freshly ground black pepper.
Set aside, covered, to marinate for 2 hours (or longer, in the fridge, if you have the time – see ** below.
Heat the oven to 400F/200°C/180°C fan/gas 6.
Transfer the chicken and its marinade to a shallow roasting tin, then roast for 40-45 minutes, until the chicken has turned sticky and caramelized.
Combine the herbs and pomegranate seeds in a bowl. Drizzle the chicken with a little more pomegranate molasses (optional), then scatter with the herbs and pomegranate seeds.

**Marinating the chicken for least 2 hours will help keep it moist and tender, as well as maximizing flavor.

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

Broccoli, cheddar and wild rice casserole

November 3, 2019September 7, 2022 Belinda

Recipe from food blog, “Smitten Kitchen”

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Serves 4 as a generous side

3 tbsp butter
1/2 large onion, diced
Salt
2/3 cup uncooked wild rice blend, rinsed
1 lb broccoli
1 garlic clove, minced or pressed
1/4 tsp ground mustard powder or 1/2 teaspoon smooth Dijon
Pinch of cayenne pepper
2 tbsp all-purpose flour
1 cup whole milk
2/3 cup low-sodium vegetable or chicken broth
8 oz cheddar cheese, coarsely grated
Freshly ground black pepper

Heat 1 tablespoon butter in a medium saucepan over medium heat. Once melted, add onion and saute until translucent, about 5 minutes. Add rice to onion and cook for 1 minute, then add 1 1/3 cups water and a few pinches of salt. Bring mixture to a simmer, then reduce heat to lowest temperature and cook with the lid on for about 50 minutes (or whatever amount of time is suggested on your package of rice). If you’d like a rice cooker to do this for you, transfer onions, water and rice to the machine and set the machine.

Heat oven to 400 degrees.

Peel broccoli stems and dice them into large chunks. Cut florets into 1-inch pieces. Cook in boiling, well-salted water for 2 to 3 minutes, then drain.

You can use this same pan to make the cheese sauce. Melt remaining 2 tablespoons butter in pan over medium heat. Once melted, add the mustard powder (if using), a pinch of cayenne and garlic and let sizzle for 1 minute. Add flour and whisk until combined, cooking the butter-flour mixture for 1 to 2 minutes. Slowly drizzle in milk, whisking constantly, then broth. Bring to a simmer and cook mixture at a simmer, stirring the whole time, until sauce is slightly thickened, about 5 minutes. Stir in smooth Dijon mustard if you didn’t use mustard powder.

Remove pan from heat and stir in 1/3 of grated cheese until melted. Season generously with salt and pepper.

Combine cooked wild rice blend and broccoli in a 2-quart baking dish or a 9-inch oven-safe skillet. Pour cheese sauce over and gently nudge to ensure all pieces get some sauce. Sprinkle remaining cheese over top. Bake casserole for 10 to 15 minutes, until the sauce is bubbly, then run mixture under the broiler until cheese is toasty on top.