Do-ahead · Meat

Hot mustard lentils with beets and spicy sausage

All my favorite ingredients on one plate. Such a lovely mixture of flavors and textures and so good for you too.

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Serves 4

1lb 2 oz raw beets (beetroot)
4 tbsp olive oil, divided
1 large red onion, cut into wedges
2 garlic cloves, finely sliced
1 tsp caraway seeds
1lb of lamb Merguez sausages or another spicy sausage of your choice
2 x 8oz pouches of the ready-cooked Puy lentils
3 oz watercress, stalks removed
FOR THE DRESSING
4 tsp Dijon mustard
1 tsp Colmans English mustard
Juice of 1 lemon
4 tbsp extra virgin olive oil

Heat the oven to 350 F. Top and tail the beets, then peel and cut into wedges.
Put the beets in a roasting tin, drizzle over 2 tbsp of olive oil and toss with the onion, garlic and caraway seeds. Roast for 45 minutes until the beets are tender and the onion is sticky and charred.
In another roasting pan, put in 2 tbsp olive oil and the sausages. Put these in the same oven about 10 minutes later, roasting for about 35 to 40 minutes until golden brown. (Alternatively, broil the sausages until golden brown on all sides)

Make the dressing by whisking together all the ingredients. While the beets are still warm, toss with the lentils and dressing.
Add the watercress and serve with the sausages.

Asian flavors · Do-ahead · Poultry

Slow cooker Asian BBQ chicken wings

Given that  it’s Super Bowl Sunday, what more do you need than a large platter of these! The meat literally drops off the bones and the sauce…. what can I say???

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4-1/2 lb. chicken wing drumettes, winglets, or both
8 medium scallions, thinly sliced
1 cup hoisin sauce
3 tbsp Asian sesame oil
1-1/2 tbsp minced fresh ginger
1-1/2 tbsp sambal oelek
2-1/2 tbsp cider vinegar
Asian chile oil (optional)

Tip:
Chicken wings are often sold divided into drumettes and winglets—buy either (or both) according to your preference. If you buy whole wings and cut them into pieces yourself, you’ll need about 5 lb. to start.

In a 5- to 6-quart slow cooker, stir the chicken wings, all but 2 tbsp of the scallions, the hoisin sauce, sesame oil, ginger, and sambal oelek until the wings are evenly coated. Cover and cook until the wings are cooked through, but not falling off the bone, 2-1/2 hours on high or 4 hours on low. (The wings can stay on the keep-warm setting for up to 1 hour.)

Use tongs to transfer the chicken wings to a large foil-lined rimmed baking sheet. Strain the sauce into a fat separator and set aside for a few minutes. Pour the defatted sauce into a 2-quart saucepan, add the vinegar, and boil over high heat, stirring occasionally, until reduced by half, about 15 minutes.

Position a rack 4 inches from the broiler element and heat the broiler on high. Brush the wings with the sauce and broil until browned, about 3 minutes. Turn the wings over, brush them again, and broil until browned and crisp, about 3 minutes more. Brush with the sauce once more before serving, topped with the remaining 2 Tbs. scallions and drizzled with the chile oil, if using. Serve any remaining sauce on the side for dipping.

Asian flavors · Do-ahead · Gluten Free · Meat · Poultry · Soup

Asian slow cooker bone broth

As one gets older one needs to retain as much calcium as possible, and I have been reading that in most Asian countries they have a version of this broth that they eat for breakfast, lunch or dinner and add noodles, vegetables or anything else to it, depending on what takes their fancy. It is loaded with calcium from the bones for your bones and is incredibly tasty and light.

 

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The slow cooker can be bubbling away slowly for several days with this and you just have to remember to top up the water level and add ginger, garlic, scallion and lemon grass if you have it.

 

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It is tremendously simple to make and the whole house will fill with the smell of the broth as the slow cooker gives forth it’s wonderful goodness. I have a 6 qt slow cooker, so I can fit in 4 to 5 lbs of bones.
If you use pork or chicken bones, you don’t have to roast them, but if you use beef bones, you may want to roast them at 350 F for 30 to 45 mins so the broth will be richer. Remove any marrow from the beef bones before you put them into the slow cooker or the broth will be cloudy and somewhat mushy!

Recipe

4 to 5 lbs organic chicken or pork on the bone. (For pork I use the spare ribs. For chicken, use wings and feet.)
Two good sized 2 inch chunks of fresh ginger, cut in half and peeled
2 stalks lemongrass (optional) peeled, halved and bruised
6 scallions,white and green parts, halved then tied with kitchen twine
1 head of garlic halved horizontally.

Put the meat in the slow cooker, add the garlic, ginger, lemongrass and scallions then fill the slow cooker up to within 1 inch of the rim with cold water. Put the lid on.
Turn the slow cooker on high for about 1 1/2 hours so it bubbles and gives off scum. Open the lid and skin off the scum at this point.
Put the lid back on and turn it to low and cook for about 8 hours. You may want to skim again during the cooking process.
After 8 hours, ladle out the liquid, put into containers and let cool until the liquid is cool enough to put into the fridge. Top up the slow cooker with more water and turn on for another 8 hours, repeating the process.

You can scrape off any fat from the refrigerated liquid and add fresh chopped scallions, chopped cilantro, some red chilli, some noodles or anything else you fancy and you have the most wonderful meal that is very low calorie and incredibly good for you.

Do-ahead · Meat · Pasta

Easy chorizo pasta bake

I love chorizo and often order it online through “La Tienda” a great Spanish website. I like the mild chorizo best but do remember to peel it before using. This is a warming, spicy pasta that you will adore!
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Serves 4

1 tbsp olive oil
1 good sized red onion, finely chopped
2 large garlic cloves, crushed
2 red peppers (capsicums) roughly chopped
2 tsp smoked paprika
6 oz (or even 8 oz) good quality Spanish chorizo, chopped
2 tbsp balsamic vinegar
pinch dried red chillies
28 oz tin plum tomatoes
a good handful of fresh basil, ripped up
1 tsp sugar
12 oz penne pasta
8 oz mozzarella

Heat the olive oil in a large pan then gently cook the onion for 5 minutes until soft, adding the garlic and cooking for a further minute.
Add the peppers and chorizo and cook until the meat starts to crisp up.
Stir in the balsamic vinegar, paprika, chilli, if you want an extra kick, and the tomatoes.
Mix it well, breaking up the tomatoes, add the basil, then season with a tsp of sugar and salt and freshly ground black pepper to taste.
Allow it to simmer for about 30 minutes.
Preheat the oven to 400 F.
Cook the pasta according to the packet instructions, drain and then add to the pan of simmering sauce.
Tear the mozzarella into small pieces and stir half into the pasta mixture.
Turn out into a large ovenproof dish, dot with the remaining chunks of mozzarella and then bake in the oven for about 15 minutes until the cheese is all melted.

Serve with a large green salad and some great garlic bread

Baking · Do-ahead · Gluten Free · Grains

Gluten free golden flapjacks with mango, dried cherries and coconut

I love all things flapjack and there is a limitless number of combinations for them. Being gluten-free they are so popular and this is a winning combination of flavors, kind of taking you to blue water beaches, sunshine and palm trees. Wait, that’s here!! Thank you Sophie Dahl for this recipe

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Makes 8 to 12

2 tbsp golden syrup
4 tbsp liquid honey
5 oz salted butter
5 oz porridge oats
4 oz dessicated coconut
3 oz dried sour cherries
3 oz dried mango, chopped

Preheat the oven to 350 F
Grease a medium-sized deep baking tray or Swiss roll tin (The depth of the tray will depend on the thickness of the flapjacks.)
In a large saucepan, melt the golden syrup, honey and butter together over a low heat, stirring until well combined.
Remove the pan from the heat and stir in the oats, coconut, cherries and mango.
Pour the flapjack mixture into the prepared pan and press it down gently into the corners of the tin.
Bake for 25 to 30 minutes or until deep golden-brown on top.
Score the flapjacks into pieces while still hot and allow to cool in the tin turning out and cutting completely

Meat · Nuts · Poultry

Pesto chicken braise with cheesy dumplings

Oh my gosh, the BBC Food network has done it again! Divine and comforting.

 

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Serves 4

2 tbsp olive oil
12-15 chicken thighs, skin removed, bone in (or boneless, skinless, if you prefer)
7 oz smoked bacon lardons, chopped prosciutto or chopped bacon
1 large onion, chopped
4 celery sticks, peeled and chopped
3 leeks, chopped
4 tbsp plain flour
7 fl oz white wine
2 pints chicken stock
2 bay leaves
8 oz frozen peas
5 oz sundried tomatoes in oil, drained
5 oz fresh pesto
small bunch basil, chopped

For the dumplings
5 oz butter
9 oz self-raising flour
4 oz parmesan, grated
2 oz pine nuts, lightly toasted

Heat the oil in a large casserole dish. Season the chicken with salt and pepper and brown it until golden on all sides – you might have to do this in batches – remove the chicken from the pan as you go and set aside.
Add the lardons to the pan and sizzle for a few mins, then add the onion, celery and leeks, and cook over a medium heat for 8-10 mins until the vegetables have softened. Stir in the flour, season and cook for a further 2 mins.

Gradually stir in the wine and allow it to bubble away, then stir in the stock. Return the chicken to the pan with the bay leaves and cover with a lid. Reduce the heat and simmer gently for 1½ hrs or until the chicken is tender.(Or you can put it in a 350 F oven for 1 1/2 to 2 hours) The stew can now be cooled and frozen if you’re making ahead. Just defrost thoroughly, then gently warm through back in the pan before continuing.

Heat oven to 400 F
Add the peas, sundried tomatoes, pesto and basil to the stew.

To make the dumplings, rub the butter into the flour until it resembles fine breadcrumbs. Mix in the grated cheese, season with salt and pepper and add about 4 to 5 fluid ounces of water, mixing with a cutlery knife to bring the crumbs together to form a light and sticky dough. Break off walnut-sized lumps and shape into small balls.
Roll the tops of the dumplings in the pine nuts so a few stick to the outside, then place the dumplings on top of the stew and scatter with any remaining nuts. Put the dish in the oven and bake for 25 mins until the dumplings are golden brown and cooked through. Serve with mashed potato or rice and a nice green salad.

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

Roasted butternut squash with pistachio pesto, feta and pomegranate seeds

There are limitless ways of having your roasted butternut squash, but this has to be one of the prettiest and tastiest out there. Wonderful Persian inspiration behind this dish!

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For the butternut squash

1 large butternut squash, quartered lengthways (skin-on) and seeds removed (You could try other squashes too)
4 tbsp olive oil
sea salt and freshly ground black pepper
6 oz feta
4 oz pomegranate seeds

For the pesto

4 oz shelled pistachio nuts
3 oz parmesan cheese, chopped into rough chunks
4 fl oz oz good olive oil
1 small bunch fresh cilantro (coriander)
1 small bunch fresh parsley
1 small bunch fresh dill
1 hot red chilli or 1 tbsp chilli oil (optional)
1 lemon, juice only
2 tsp sea salt

Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment.

For the butternut squash, rub each wedge of butternut squash with oil and season generously with sea salt and black pepper. Place on the lined baking tray.

Roast the squash for about 45-50 minutes, just until the edges have begun to brown slightly (you want to blacken the edges a little to give them a nice chewy texture). Check the squash is cooked by inserting a knife – if it slides in easily the squash is cooked.

For the pesto, add the pistachios and cheese to a food processor. Pulse to break them into small pieces and add enough olive oil to slacken the mixture to your desired consistency (you may not need all the oil). Add all the herbs, the chilli (if using) and lemon juice. Pulse again to combine the herbs and add a little more olive oil. Season generously with sea salt and give the mixture one last pulse. Taste the pesto, to make sure it has enough salt and acidity, and allow it to rest in the fridge until you need it.

To serve, serve the butternut squash on plates, drizzled generously with the pesto. Crumble your feta over the top and scatter some pomegranate seeds over to finish.

 

 

Asian flavors · Beverage · Breakfast · Chocolate · Fruit · Gluten Free

Spiced Mocha Lassi

This is a terrific recipe from Bobby Flay and the only thing you need to do in advance is make the spiced coffee ice cubes. They are well worth having in the freezer as the flavors are incredible when you drop a cube into this drink. A wonderful and different breakfast drink.

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Serves 4

SPICED COFFEE ICE CUBES:

2 cups hot espresso
1/4 cup sugar
1 strip orange peel
8 whole cloves
2 cinnamon sticks
2-inch piece fresh ginger, roughly chopped

LASSI:

3/4 cup to 1 cup freshly squeezed orange juice (or more to thin down the drink)
1 cup plain nonfat Greek yogurt
1 ripe banana, peeled and chopped
2 tablespoons Dutch-processed cocoa powder

Make the spiced coffee ice cubes:
Combine the espresso, sugar, orange peel, cloves, cinnamon sticks and ginger in a medium bowl until the sugar dissolves.
Cool to room temperature, and then cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Strain the coffee mixture through a fine-mesh sieve set over a large bowl and discard the solids. Divide the mixture among 2 ice cube trays and freeze until solid, at least 2 hours.

Make the lassi:
Add 3/4 cup orange juice, the yogurt, banana and cocoa powder to a blender and puree until smooth (if you’d like the lassi to be a bit thinner, blend in the remaining 1/4 cup orange juice).
Add a few spiced ice cubes to the blender and puree. Pour the lassi into glasses and add 2 more spiced ice cubes to each glass.
Serve immediately.

Asian flavors · Beverage

Pod Thai. (The worlds best cocktail!)

Cardamom-lemongrass syrup lends a bit of Thai spice to a fresh cocktail made with rum and coconut.

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FOR THE CARDAMOM-LEMONGRASS SYRUP
½ cup sugar
4 cardamom pods, crushed
1 stalk lemongrass, trimmed and thinly sliced

FOR THE COCKTAIL
3 sprigs Thai basil
1 oz. fresh lime juice
1½ oz. light rum
1 oz. cardamom-lemongrass syrup
½ oz. crème de coconut
Club soda, for topping

Make the cardamom-lemongrass syrup: Boil sugar and ½ cup water in a 1-qt. saucepan until sugar is dissolved. Remove from heat and add cardamom and lemongrass; let cool and then strain. Makes 1 cup. Syrup will keep, refrigerated, for up to two weeks.

Muddle 2 basil sprigs with lime juice in a cocktail shaker. Add rum, crème de coconut, syrup, and ice. Shake vigorously and strain into a glass mug; top with soda and garnish with remaining basil sprig.
Enjoy!!

Appetizers · Asian flavors · Fish · Gluten Free · Grains

Thai crab risotto with kaffir lime and lemon grass

For me, this is the ultimate dish, combining all my most favorite flavors. It is a little time consuming but SO well worth it. This recipe is from the wonderful British chef, James Martin.

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Serves 4

2 tbsp butter
2 cloves garlic, finely chopped
2 shallots, finely chopped
10 oz Arborio rice
4 fl oz white wine
1 green chillies, finely chopped (The recipe says 2, but I’m a pussy!)
1 tsp Thai green curry paste (or more if you like a real kick)
1 thick stick of lemon grass, crushed and chopped into several pieces
2 Kaffir lime leaves, crushed and sliced finely
10 fl oz hot chicken stock
10 fl oz hot fish stock
2 tbsp Mascarpone cheese
About 1 oz flat leaf parsley and cilantro (fresh coriander) mixed and chopped together
1 lb white and dark crab meat, mixed
4 oz Parmesan cheese, grated
1/4 cup heavy cream
Juice of 1 lime
Salt and freshly ground black pepper
A few micro greens for garnish

Melt the butter i a deep frying pan and add the garlic and shallots. Fry for 1 minute.
Add the rice and then the wine.
Stir in the chopped green chilli, curry paste, crushed lemon grass and Kaffir lime leaves
Mix together the hot chicken stock and the hot fish stock. Add a ladle full of the stock to the rice and stir until the rice has absorbed all the liquid. Continue adding the hot stock, a ladle at a time until all the stock has been absorbed. This should take about 13 to 15 minutes.
Once the rice is cooked,remove the lemongrass, add the Mascarpone cheese and the chopped herbs.
Add the crabmeat and the grated parmesan. Stir.
Add the cream and the lime juice and season well.
Spoon onto warmed plates and serve with extra parmesan, some sprinkled micro greens or a little chilli oil.