Lemongrass prawns with Thai noodle salad

August 16, 2015February 8, 2016 Belinda

This is a very refreshing Asian-style salad, perfect for a hot day. We have a Kaffir lime tree (well worth having, if you cook a lot of Asian food) but if you can’t buy Kaffir lime leaves, then use some grated lime rind instead. This is also a great do-ahead recipe if you’re entertaining.

Serves 8

For Prawns and Noodles:

2 stalks lemongrass, white parts only (optional)
Juice of 1 lime
1 Tbsp grated ginger
1 tsp Asian sesame oil
2 Tbsp extra-virgin olive oil
2 garlic cloves, chopped
1 fresh Kaffir lime leaf, finely chopped (optional)
1 tsp salt
½ tsp black pepper
2 lb tiger prawns, peeled and deveined
1 (8-oz) package bean thread (cellophane) noodles

For Dressing:

2 Tbsp rice wine vinegar
Juice of 1 lime
1 tsp Asian sesame oil
2 Tbsp olive oil
1 Tbsp chopped ginger
2 tsp soy sauce
½ tsp red pepper flakes

For Garnish:

2 Tbsp chopped cilantro, plus sprigs
2 Tbsp chopped fresh mint
4 spring onions, chopped

Directions

For prawns and noodles: Peel outer layer of lemongrass. Cut into very fine crosswise slices and transfer to a large bowl.

In same bowl, combine lime juice, ginger, sesame oil, olive oil, garlic, lime leaf, salt, and pepper. Add prawns and toss to coat. Chill for 1 hour.

In a large sauté pan over medium-high, cook prawns for 2 minutes on each side or until done. Transfer to a plate.

Put noodles in a bowl; cover with boiling water. Let stand for 5 minutes. Drain and set aside.

Make dressing: In a large bowl, whisk all ingredients.

Add noodles and toss, then add prawns. Garnish with chopped cilantro, mint, spring onions, and cilantro sprigs.

Appetizers · Asian flavors · Dairy-free · Fish · Gluten Free · Whole30 compliant

Simple, stunning salmon tartare

August 16, 2015January 5, 2017 Belinda

On a hot day with a glass of champagne or Rose what could be more wonderful than this?

Serves 4

8 oz fresh boneless wild salmon, diced
1 jalapeno pepper, seeded and minced
1 tbsp grated fresh ginger
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh dill
1 tsp sesame oil
1 tbsp good quality mayonnaise (or Whole 30 compliant mayonnaise)

In a medium bowl, combine all the ingredients. Refrigerate until very cold before serving.

Gluten Free · Salad · Vegetable-related

Lentil and Garbanzo Bean Salad with Feta and Tahini

August 16, 2015February 8, 2016 Belinda

Another lovely tasty and healthy meatless salad. Enjoy!

Lentils

Scant 1 cup dried green lentils (Puy or Casteluccio, if you can find them) picked and rinsed over. (or buy the vacuum packed cooked lentils in the supermarket and skip this whole cooking stage)
2 large garlic cloves, halved lengthwise
2 fresh sage sprigs
2 tbsp olive oil

For the dressing and salad
2 tsp coriander seeds, toasted and ground
1 tsp cumin seeds, toasted and ground
1/2 large garlic clove
Salt (Maldon or another flaky sea salt if you’ve got it)
2 tbsp well-stirred tahini paste
1/4 cup freshly squeezed lemon juice, plus more to taste
2 tbsp plus 2 teaspoons olive oil

1 and 3/4 cups drained garbanzo beans (chickpeas,from a 15-ounce can)
1/2 small preserved lemon, pith and flesh discarded, rind finely diced (optional)
1 small red onion, thinly sliced into half-moons
A handful of cilantro or flat-leaf parsley sprigs
1/4 cup Greek feta cheese
1 1/2 tbsp raw sesame seeds, toasted in a dry pan until a shade or two darker

Make the lentils: Put the lentils, garlic, sage, and olive oil in a small pot, along with 2 cups cold water, and set it over medium heat. Let the water come to a simmer (not boiling), then turn the heat to low and cook the lentils in a very gentle simmer just until they are tender (about 25 to 30 mins and you might need some extra liquid near the end) Take the pan off the heat and let the lentils cool a bit before draining them. Pick out and discard the sage and garlic. You’ll have about 2 cups cooked lentils.

Make the dressing: Mix together the ground coriander and cumin in a small bowl. Mash the garlic clove to a paste with 1 tsp salt (use half as much Kosher salt, even less table salt) on a cutting board or in a mortar. In a small bowl for your dressing, combined the mashed garlic, tahini, 3 tablespoons of the lemon juice, 2 tbsp of the olive oil, 1 tsp of the ground coriander-and-cumin mixture and 2 tbsp water. Stir well, then taste. Add more lemon if desired.

Assemble the salad: Place onion slices in a medium bowl and break them up with your fingers. Sprinkle in two good pinches of salt, then two teaspoons of lemon juice, two remaining teaspoons of olive oil and the cilantro or parsley. Toss well, then crumble in the cheese and gently toss again.

Toss the lentils with the drained chickpeas, preserved lemon rind (if using), and 1 teaspoon flaky sea salt (use half as much Kosher salt, even less table salt) in a large mixing bowl. Pour in the tahini dressing and toss it all together really well, then stir in the onion-feta mixture.

Arrange the salad in bowl or platter. Sprinkle the mixture with the sesame seeds and some of the remaining spices. Serve

Dairy-free · Gluten Free · Nuts · Salad · Vegan

Carrot Salad with Tahini, Crispy Garbanzo Beans and Salted pistachios

August 16, 2015February 8, 2016 Belinda

I just love non-meat dishes these days especially with the temperature so warm. Although I’m not a vegetarian, I do fantasize about being one.
This is another beauty of a recipe and simple to make.

Garbanzo beans
1 3/4 cups cooked Garbanzo beans (chickpeas), or 1 15-ounce can, drained and patted dry on paper towels
1 tbsp olive oil
1/2 tsp coarse sea salt
1/4 tsp ground cumin
Salad
1 lb carrots, peeled and coarsely grated
1/4 cup coarsely chopped parsley
1/4 cup shelled, salted pistachios, coarsely chopped
Dressing
1 medium garlic clove, minced
1/4 cup lemon juice
3 tbsp well-stirred tahini
2 tbsp water, plus more if needed
2 tbsp olive oil
Salt and red pepper flakes to taste

Roast chickpeas: Heat oven to 425 degrees F. Toss the chickpeas with one tbsp olive oil, salt and cumin until they’re all coated.
Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 15 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly. Set aside until needed.

Make dressing: Whisk all ingredients together until smooth, adding more water if needed to thin the dressing slightly. Taste and adjust seasoning; don’t worry if it tastes a little sharp on the lemon, it will marry perfectly with the sweet grated carrots.

Assemble salad: Place the grated carrots in a large bowl and toss with the parsley. Mix in 2/3 of the dressing, adding more if desired. Add more salt and pepper if needed. Sprinkle with a large handful of chickpeas (you’ll have extra and if you’re like us, won’t regret it) and the pistachios and dig in.

Do ahead: Salad keeps well in the fridge for two days, however, I’d add the chickpeas and pistachios right before serving, so they don’t get soft

Dairy-free · Nuts · Vegan

Avocado toast with cilantro-lime-cashew cream

August 15, 2015February 8, 2016 Belinda

A wonderful light meal. Avocado on toast is one of my favorite things and this Cilantro-Lime-Cashew cream is perfect to drizzle over it.

Serves 4

4 pieces of bread
1 ripe avocado
1/4 cup Cilantro Lime Cashew Cream (see below for recipe)
freshly squeezed lime juice
sea salt & coarse ground pepper
crushed red pepper {optional}

Toast your bread.
Slice your avocado in half, lengthwise and remove the pit. Scoop out the avocado flesh and spread it or slice it onto the toast. Each piece of toast takes roughly 1/4 of the avocado. Squeeze some fresh lime juice on top of the avocado to prevent it from browning.
Drizzle the cilantro-lime-cashew cream generously over the avocado and top with a pinch of sea salt, pepper and crushed red pepper.

Cilantro Lime Cashew Cream

This creaminess literally takes 5 minutes to whiz up and you’re going to want to put it on everything. It makes about 1 cup, so make extra you’ll want it.

1 packed cup of fresh cilantro leaves
1/2 cup almond milk
1/2 cup raw cashews
1 teaspoon sea salt
1/4 teaspoon black pepper
1 lime, all the juice + zest

Blend everything together on high until smooth. Store it in an air-tight container, refrigerated, for up to a week.

Asian flavors · Dairy-free · Nuts · Poultry · Salad

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.