Chinese chicken salad

August 15, 2015February 11, 2016 Belinda

Don’t be put off by the number of ingredients in the dressing. It is well worth it and you will mostly have them in the pantry if you like Asian-style cooking. This is one of my favorite salads.

Serves 6

For the Sesame-ginger dressing
3 tbsp Chinese mustard
1/2 cup sesame oil
1/4 cup olive oil
1/4 cup honey
1/2 cup light soy sauce
1 cup rice wine vinegar
1 medium piece of ginger, grated
1 garlic clove, chopped
1 tbsp hoisin sauce (available in most supermarkets)
1/2 tbsp sweet chilli paste
Salt and freshly ground black pepper, to taste

To make the dressing;

Put the mustard in a blender and then add the sesame oil, olive oil, honey, soy sauce, rice wine vinegar, ginger, garlic, hoisin sauce, sweet chilli sauce and salt and pepper (go lightly on the salt because of the soy sauce).
Give it a quick blend and check for seasoning.

For the chicken salad

1 medium Napa cabbage, washed and shredded
1 medium iceberg lettuce, washed and thinly sliced
1 medium romaine lettuce, washed and chopped
1 red bell pepper, julienned
1 green bell pepper, julienned
1 cup snow peas, sliced
4 green onions, chopped
3/4 to 1 cup dry roasted peanuts
1 cup carrots, peeled and shredded
1 cup bean sprouts
6 chicken breasts, (6 oz each) cooked and diced
Garnishes for the salad
crispy wontons (available in supermarkets)
1/4 cup fresh cilantro, chopped
2 tbsp white sesame seeds, toasted

To make the salad

In a large bowl, combine the cabbage, lettuces, peppers, snow peas, peanuts, green onions, carrots, beansprouts and diced chicken.
Toss together with the sesame-ginger dressing until well combined.
Divide the salad among 6 plates and garnish with the crispy wontons, cilantro and toasted sesame seeds.

Accompaniments · Dairy-free · Do-ahead · Egg based · Fish · Gluten Free · Sauces · Whole30 compliant

A beautiful caper vinaigrette to serve with fish

August 15, 2015September 7, 2022 Belinda

This is worth posting on it’s own as it is absolutely delicious on a salad or drizzled over a piece of hot salmon or halibut. It also keeps for a long time in the fridge

2 egg yolks
2 tsp lemon juice
1 tsp minced garlic
2 tsp Champagne or White balsamic vinegar
1/2 cup blended oil (1 part olive oil to 3 parts avocado oil mixed together)
2 tbsp capers, drained
1 tbsp wholegrain mustard
1 tsp chopped fresh tarragon
1 tsp chopped fresh thyme
2 tsp chopped fresh Italian parsley
salt and pepper

In a food processor or in a blender, combine the egg yolks, lemon juice, garlic and vinegar.
Slowly whisk in the oil. Remove from the blender into a bowl and fold in the capers, mustard and herbs.
Season with salt and pepper.
Drizzle over your seared piece of fish or a salad

Appetizer Vegetarian · Appetizers · Gluten Free · Nuts · Salad

Salad of fresh figs, candied walnuts and mountain Gorgonzola cheese

August 15, 2015February 7, 2016 Belinda

Such an exquisite combination. Mountain Gorgonzola is the perfect creaminess for a blue cheese for this dish, but don’t worry if you can’t find it. Plain Gorgonzola will be fine.

Serves 6

1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/2 tsp lemon juice
salt and pepper
6 cups mesclun greens, such as arugula, oak leaf, mache or radicchio
1/2 cup crumbled mountain Gorgonzola
12 fresh figs, halved
1/3 cup candied walnuts

Mix together the balsamic, olive oil, lemon juice, salt and pepper in a small bowl.
In a separate large bowl, combine the greens, Gorgonzola, figs and walnuts.
Toss well with the dressing and season with salt and pepper.

Serve

Appetizers · Do-ahead · Fish · Holiday Food

Dried apricot-cured salmon

August 15, 2015September 7, 2022 Belinda

This recipe comes from “The Girl and the Fig” cookbook and it really stood out as something worth doing.

Apricot-Cured Salmon
Yield depends on usage

½ cup dried apricots
½ cup Pernod
¼ cup kosher salt
¼ cup sugar
1 teaspoon whole black peppercorns
2 fennel fronds
1 pound wild salmon, skin on

Place the apricots in a bowl with ½ cup hot water and the Pernod and rehydrate for 20 minutes. Purée the apricots in a food processor. Mix the purée with the salt, sugar, pepper, and fennel fronds.

Cut a piece of cheesecloth large enough to cover the salmon. Place the cheesecloth in a large baking dish and lay the salmon skin-side down on the cheesecloth. Cover the salmon evenly with the apricot-salt mixture and wrap it with the cheesecloth. Place another baking pan over the cheesecloth and weigh it down with at least 3 pounds of pressure (you can use water jugs, tomato cans, or even books). Refrigerate for 48 to 72 hours. Remove the weights and unwrap the salmon. Remove the excess salt mixture from the salmon and pat dry.

Slice very thin to serve.

Appetizers · Nuts

Roasted dates with pancetta, almonds and chile

August 15, 2015 Belinda

A gorgeous recipe from chef, Michael Symon. Simple, but so addictive.
Sliced almonds and red pepper flakes are added to sauteing pancetta and then spooned over roasted dates. The intensity of the flavors from the sweetness of the dates through the saltiness of the pancetta, the nuttiness of the almonds and the spicy heat from the chile is such a great combination on the tongue.

Serves 4 to 6

2 cups pitted dates
3 oz pancetta, finely diced (1/2 cup)
1/2 cup sliced almonds
1 tsp minced garlic
1 tsp crushed red pepper flakes
1 cup Chicken Stock
1 tbsp unsalted butter
1 tbsp fresh lemon juice
1 tbsp chopped fresh flat-leaf parsley leaves

Preheat the oven to 350°F.

Put the dates on a small rimmed baking sheet and roast in the oven until heated through, about 5 minutes. Turn off the oven but leave the dates in there while you cook the pancetta.

In a medium sauté pan over medium heat, cook the pancetta until it is three-quarters crisp, about 5 minutes. Add the almonds and continue cooking until they brown, a few minutes. Add the garlic and cook for another minute or so. Add the red pepper flakes and stock and bring to a simmer, scraping the bottom of the pan with a wooden spoon. Remove the pan from the heat and whisk in the butter, stirring continuously until the butter is melted. Stir in the lemon juice and parsley.
Add the dates to the pan and swirl and toss them in the sauce. Divide the cooked dates among four to six plates and spoon the sauce over them.

Asian flavors · Pasta · Vegetarian pasta

Soba noodles with sesame seeds

August 5, 2015February 8, 2016 Belinda

This is a wonderfully simple and utterly addictive recipe from Nigella Lawson. As she so poetically says, “You can lift the bowl to your face with this dish”. They are served cold so are perfect for a packed lunch.

3 oz sesame seeds
salt
8 oz soba noodles
5 tsp soy sauce
2 tsp rice wine vinegar
2 tsp honey
2 tsp sesame oil (I love toasted sesame oil)
6 green onions

Toast the sesame seeds in a dry pan over a high heat until they are golden brown and tip them into a bowl.
Bring a large pan of water to the boil and add some salt.
Put in the soba noodles and cook them for about 6 minutes (or according to the packet instructions) until they are tender but not mushy.
Have a bowl of iced water waiting to plunge them into after draining.

In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil. Then finely slice the green onions and put them into the bowl with the cooled drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.

Leave the sesame seed noodles for about 30 minutes to let the flavors develop and lift the bowl to your face!

Appetizers · Do-ahead · Fish · Gluten Free

Compote of salmon and cauliflower cream

August 4, 2015September 7, 2022 Belinda

This really gorgeous starter can be ideally served for both lunch and dinner. Either make it in a 4″ ring mold or make it like in this picture, in a small chilled glass.

Makes 6 portions

One side of salmon, about 2 3/4 lbs (skinned, fileted, and pin boned)
1 3/4 pints extra virgin olive oil
A bunch of dill
1 tsp rock salt

For the Cauliflower cream
1 medium cauliflower
whole milk
A handful of fresh cilantro
1 tsp coriander seeds, crushed
1 tsp white peppercorns, crushed
17 fl oz heavy cream
salt and white pepper, freshly ground

Salmon
Preheat the oven to 90C/200F/Gas 1/2
Place the salmon in a suitable container lined with foil, and cover with the olive oil and fresh dill. Sprinkle with rock salt.
Fold the foil over and place the container in preheated oven, making sure that the salmon is completely immersed in the oil. The cooking time will be around 20 minutes. The salmon should then be taken out of the oven and left in the oil.

Cauliflower cream
Break the cauliflower into small florets, and place in a pan with enough milk to cover. Tie the fresh cilantro and crushed seeds and peppercorns in a small piece of muslin and place in the milk. Cook until the cauliflower florets are very soft.
Drain off and discard the milk, remove and discard the small muslin bag, then puree the cauliflower.
Leave to cool, then gently fold in the double cream. Season as required, then chill.

Gently remove the salmon from the oil, removing any dill. Drain off any excess oil, then gently flake the salmon.

To serve,
Place a 10cm ring mold (with 7cm diameter) on the first plate. Place some flaked salmon in the bottom of the mold. (or put some flaked salmon into a chilled glass)
Spoon the chilled cauliflower cream on top and garnish with a small seasonal salads, and toasted brioche.
Remove the mold and create compotes of salmon on the other plates.
You can also garnish the dish with tomato (cut into tiny cubes), coriander oil and a mixture of mushroom powder and olive oil.

Asian flavors · Dairy-free · Gluten Free · Nuts · Vegan · Vegetable sides · Vegetable-related

Mixed Beans with Peanuts, Ginger, and Lime

August 4, 2015February 8, 2016 Belinda

This is a great summer throw-together to make when there are lots of beans at the market. Mix colors and types for the full effect. Another Yotam Ottolenghi gem

Servings: 6

2 pounds mixed snap beans (such as green, wax, haricots verts, and/or Romano), trimmed
½ tsp kosher salt, plus more
5 tablespoons olive oil, divided
½ large shallot, finely chopped
1 1-inch piece ginger, peeled, finely grated
1 lemon grass stalk, tough outer layers removed, finely grated on a Microplane
2 garlic cloves, finely grated
½ tsp ground coriander
Freshly ground black pepper
⅓ cup salted, roasted peanuts
3 kaffir lime leaves, finely chopped
1 tsp finely grated lime zest
3 tbsp fresh lime juice
¼ tsp sugar
⅓ cup (packed) cilantro leaves with tender stems, plus more for serving

Working in batches by type, cook the beans in a large pot of boiling salted water until crisp-tender, 1–4 minutes. Transfer with a slotted spoon to a large bowl of ice water; let cool. Drain and pat dry.
Heat 1 tbsp oil in a small skillet over medium and cook shallot, stirring occasionally, until tender, about 3 minutes. Add the ginger, lemongrass, garlic, and coriander and cook, stirring, until very fragrant, about 1 minute. Transfer to a large bowl; season with salt and pepper.
Heat 1 tbsp oil in the same skillet over medium-high. Cook the peanuts, tossing often, until golden brown and fragrant, about 2 minutes. Transfer to paper towels; let cool, then coarsely chop. Set aside 1 tbsp peanuts for serving.
Whisk the kaffir lime leaves, lime zest, lime juice, sugar, ½ tsp. salt, and remaining 3 tbsp oil into the shallot mixture. Add the beans, remaining peanuts, and ⅓ cup cilantro and toss to coat; season with salt and pepper. Serve topped with more cilantro and reserved peanuts.

Dairy-free · Gluten Free · Vegan · Whole30 compliant

Pan-fried eggplant with balsamic, basil and capers

August 4, 2015January 5, 2017 Belinda

Sweet, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction. Beautiful combination.

Serves 4
1/2 cup balsamic vinegar
1 cup olive oil
2 small eggplant (about 8 oz. each), trimmed and sliced 1/3″thick crosswise.
Kosher salt and freshly ground black pepper, to taste>
2 tbsp. capers
4 basil leaves, thinly sliced

Simmer the vinegar over medium heat in a 1-qt saucepan until reduced to a thick syrup, about 15 minutes.
Heat half the oil in a 12″ skillet over medium-high heat. Working in batches and adding more oil as needed, fry eggplant, flipping once, until golden-brown, 5–7 minutes.
Transfer to paper towels to drain and season with salt and pepper. Arrange on a platter; drizzle with balsamic.
Garnish with capers and basil.