Leek and bacon pasta with creamy Boursin cheese

October 5, 2014February 7, 2016 Belinda

As well as inventing recipes, I love to share ones I find either on the internet, or in my many hundreds of books. The BBC Good Food website is my most favorite source for recipes, and this is a real winner.
There is nothing nicer than the combination of leeks and bacon and with the addition of melted Boursin cheese and pasta, who could want something more tasty and comforting?

Serves 4
1 tbsp olive oil
1 lb leeks, halved and finely sliced
8 rashers smoked bacon, sliced
1lb pasta (I used penne)
4oz Boursin cheese, at room temperature

Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 minutes until very soft.
Add the bacon, turn up the heat and fry until cooked.
Meanwhile, cook the pasta following the packet instructions. Drain and reserve a mug of the cooking water.
Spoon the cheese into the leek and bacon mix, adding some of the reserved cooking water.
Season and stir gently over a low heat until melted.
Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.

Poultry

Baked chicken parmigiana

October 5, 2014February 7, 2016 Belinda

If you love eggplant parmigiana, you’ll also love this and if you don’t like eggplant, you get the comforting benefits of the dish without the eggplant. This is a great family meal and everyone loves gooey mozzarella with chicken and tomato passata.

Serves 4

2 large boneless, skinless chicken breasts, halved through the middle
2 eggs, beaten
about 6 to 8 tbsp breadcrumbs
about 6 to 8 tbsp Parmesan cheese, grated
1 tbsp olive oil
2 garlic cloves, crushed
14 fl oz tomato passata, or a good marinara sauce
1 tsp superfine sugar (caster)
1 tsp dried oregano
3 to 4 oz ball fresh mozzarella, torn

Preheat the oven to 400 F
Place the beaten egg in a low shallow bowl, and place the breadcrumbs in another bowl mixed with 1/2 the Parmesan cheese.
Place the chicken breasts between cling film (saran wrap) and bash them out with a rolling pin until they are about 1/8″ thick. Season both sides of the chicken with salt and pepper, then dip them in the beaten egg, then the breadcrumb/Parmesan cheese mixture.
Set aside on a plate in the fridge while you make the sauce

Heat the oil and cook the garlic gently for 1 minute, then tip in the tomato passata, sugar and oregano. Season with salt and pepper and simmer for 5 to 10 mins.

Heat the broiler to high and cook the chicken for 5 mins on each side, then remove, OR you can saute the chicken in a mixture of oil and butter until lightly golden and cooked instead of using the broiler.
Pour the tomato sauce into a shallow ovenproof dish and top with the chicken pieces. Scatter over the mozzarella and remaining Parmesan cheese put in the oven for 20 to 30 mins, until the sauce is bubbling and the cheese has melted.

Poultry

Chicken with mustard and mascarpone Marsala sauce

October 3, 2014February 7, 2016 Belinda

This is a winner and is lovely served over the fettuccine. I get asked so often for recipes for boneless, skinless chicken, so here goes! This is a Giada De Laurentiis recipe.

Serves 4 to 6.

1 1/2 lbs boneless, skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tbsp olive oil
5 tbsp butter, divided
3/4 cup chopped onion
1 lb cremini mushrooms, sliced
2 tbsp minced garlic
1 cup dry Marsala wine
1 cup (8 oz) mascarpone cheese
2 tbsp Dijon mustard
2 tbsp chopped fresh Italian parsley leaves, plus whole sprigs for garnish
12 oz dried fettuccine

Season the chicken well with salt and pepper. Heat the oil in a heavy, large skillet over high heat. Add the chicken and cook just until brown, about 5 mins per side. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 tbsp of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes.
Add the wine and simmer until it is reduced by half, about 4 minutes.
Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3 inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium- low heat until the chicken is just cooked through and the sauce thickens slightly, about 3 mins.
Stir in the chopped parsley. Season the sauce to taste with salt and pepper.

Meanwhile, bring a large pot of salted water to the boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccini with 3 tbsp of butter, season to taste with salt and pepper. Swirl the fettuccine onto the serving plates. Spoon the chicken mixture over the top.
Garnish with parsley and serve.

Gluten Free · Poultry · Whole30 compliant

Simple roast chicken traybake with spiced potatoes and olives

September 29, 2014January 5, 2017 Belinda

I love roasted tray bakes, they are easy to make and are so versatile. Here is another version, and the flavors are beautifully intense.

Serves 4
1 bay leaf, crushed
1 tsp fennel seeds, crushed
1/2 tsp crushed red pepper flakes (optional)
1 1/2 lb fingerling potatoes, halved
1/2 cup pitted Kalamata olives
4 tbsp olive oil, divided
Kosher salt and freshly ground black pepper
4 whole chicken legs (leg and thigh attached) about 3lbs
1/2 cup fresh flat leaf parsley leaves with stems
1 tsp finely grated lemon zest

* You will need a small spice mill, like a coffee grinder. It’s worth buying a second one and devoting it to grinding spices.

Preheat the oven to 450 F
Pulse the bay leaf, fennel seeds and 1/2 tsp red pepper flakes in a spice mill until finely ground.
Toss the halved potatoes, olives, 2 tbsp oil and half of the spice mixture in a large bowl; season with salt and pepper.
Place the chicken mixture on a rimmed baking sheet and rub with remaining 2 tbsp oil; season with salt and pepper and rub with the remaining spice mixture.
Arrange potato mixture around the chicken. Roast until the potatoes are fork-tender, chicken is cooked through, and the skin is crisp, 35 – 45 minutes.
Serve chicken and potato mixture topped with parsley, lemon zest and more red pepper flakes, if desired.
Spoon the pan juices around and serve.

Do-ahead · Meat

Rich and warming braised sausages

September 29, 2014September 7, 2022 Belinda

I adore sausages and of all meat, sausages and bacon are the ones I would miss the most if I ever became vegetarian. This is a hearty, flavorful and warming braise, great for those Fall and Winter evenings and all it needs is some good mashed potato to soak up the juices.

Serves 4

2 tbsp sunflower or olive oil
12 of your favorite pork sausages
6 rashers bacon, rinds removed and cut into 1 inch lengths
2 medium onions, thinly sliced
3 cloves garlic, crushed
1/2 to 1 tsp smoked paprika
1 x 14oz can chopped San Marzano tomatoes
10 fl oz chicken stock
2 tbsp tomato puree
1 tbsp Worcestershire sauce
1 tbsp dark brown sugar (Muscovado is great)
1 tsp dried mixed herbs
2 bay leaves
4 sprigs of fresh thyme
4 fl oz red or white wine
1 x 14oz can butter beans or another type of bean you like, drained and rinsed
salt and freshly ground black pepper

Heat 1 tbsp of the oil in a large non stick frying pan and fry the sausages gently for 10 mins, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof baking dish and set aside.
Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages
Place the onions in the frying pan and fry over a medium heat for 5 minutes until they begin to soften, stirring often. You should have enough fat in the pan, but if not, add the other tbsp of oil.
Add the garlic and cook for 2 to 3 minutes more until the onions turn a pale-golden color, stirring frequently.
Sprinkle over the smoked paprika and cook together for a few seconds longer.
Stir in the tomatoes, chicken stock, tomato puree, Worcestershire sauce, brown sugar and herbs.
Pour over the wine and bring to a simmer.
Tip carefully into the pan with the sausages and bacon and return to a simmer, then reduce the heat, cover the pan loosely with a lid or aluminum foil and leave to simmer very gently for 20 to 30 minutes, stirring from time to time.
Alternatively, you can cook it in the oven at 350 F for 45 minutes.

Gluten Free · Grains · Salad · Vegetable sides · Vegetable-related

Mediterranean quinoa salad

September 29, 2014February 8, 2016 Belinda

Don’t be put off by the long ingredient list. It’s a very easy salad to prepare and will be one of the best things you’ve ever eaten.
I absolutely adore quinoa and if you also like it, not only is this recipe great, these two other quinoa salad recipes below, also on this blog, are terrific.

Crunchy Thai quinoa salad

Quinoa, beet, feta and caper salad

I sometimes make these quinoa salads in double quantities and have them in the fridge for a week, adding chicken or salmon to them if we fancy, or just having a small bowl of it with some home made soup. The beauty of this salad is that you can change up the amounts of the vegetables and can replace or add with other things you like. Basically, play with it! I have also given you a few ingredients that are optional.
It’s very healthy, very filling without piling on the calories and soaks up the flavors.

Easily serves 4 and can be augmented.
1 cup quinoa
2 cups chicken or vegetable broth
1x 15oz can of garbanzo or borlotti beans, drained and rinsed
2 Roma tomatoes,chopped or 4 oz sliced sun-dried tomatoes
3/4 cup pitted Kalamata olives, sliced in half lengthways
2 tbsp capers, drained
1 medium English cucumber, seeded and chopped
5 scallions, chopped or 1 medium red onion, chopped
4 oz roasted red bell pepper, cut into chunks
2 tbsp fresh chives, chopped,
1/4 fresh mint leaves, chopped
1/2 cup Greek feta cheese, crumbled
1/2 green chili, chopped (optional)
1/2 cup toasted pine nuts or walnuts, optional
1/2 cup raisins, optional

Dressing ingredients (you may not need it all)
4 tbsp good olive oil
1 1/2 tbsp red wine vinegar
2 cloves garlic, minced
2 anchovy fillets, optional
1 tsp Italian seasoning
1 tbsp Dijon mustard
1/4 tsp red chili flakes, optional
salt and pepper to taste

Place the quinoa in a saucepan with the stock and bring to the boil. When boiling, turn down low to a simmer and put a lid on. Let it simmer on low for about 12 – 15 minutes until it becomes fluffy and all the liquid is absorbed. You will begin to see the “germ” of the grain appear on each piece of quinoa.
Remove from the heat,fluff with a fork and allow to cool with the lid off. (I sometimes tip it out onto a baking tray and spread it out to dry and cool a bit, it works faster this way)

In a very large bowl, combine the salad ingredients. Add the cooled quinoa to the salad.
Combine all the dressing ingredients in a blender and add about 3/4 of the dressing to the salad. Mix together really well, season with salt and pepper and add more of anything you like to get the exact flavor you want. Chill the salad in the fridge for about 30 minutes before serving. This gives the ingredients time to “hang out”
This is a very forgiving salad and I sometimes add toasted pine nuts, or raisins/currants to it for a change.
Enjoy!

Asian flavors · Do-ahead · Gluten Free · Whole30 compliant

Spicy sesame Asian guacamole

September 26, 2014September 7, 2022 Belinda

Who doesn’t like guacamole? Well, as I’m an Asian food nut, this recipe ticks all the boxes for me, especially if it is served with sesame rice crackers or fried wontons.

Serves 4 and the total time is 15 minutes.
3 ripe Haas avocados
1/3 cup chopped red onion
1/4 cup thinly sliced scallions,white and light green parts only
1 tbsp fresh lime juice
2 tsp chile-garlic sauce
1 1/2 tsp soy sauce or coconut aminos
1 tsp grated fresh ginger
1 1/2 tsp black sesame seeds
Coarsely ground black pepper to taste
Sesame rice crackers for serving

Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh in a bowl.
Add the red onion, scallions, lime juice, chile-garlic sauce, soy sauce, ginger, 1 tsp of the sesame seeds and the sesame oil.
Mash with a fork until half smooth and half chunky. Taste and add salt and pepper if desired.
Sprinkle with the remaining 1/2 tsp black sesame seeds and serve immediately.

Appetizers · Asian flavors · Meat

Easy Asian pork in lettuce cups

September 23, 2014February 8, 2016 Belinda

I love wrapping food in lettuce cups and usually I use ground turkey or chicken, but this recipe is with strips cut from a pork tenderloin, marinated and cooked. It’s such a fun dish to serve as a starter and let everyone fill their own lettuce cups.

Serves 2 or 4 but can be easily augmented.

The marinade
2 tbsp hoisin sauce
2 tbsp dry sherry
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp dark (toasted) sesame oil
1 tbsp Asian chile sauce
3 cloves garlic, minced
3 to 4 green onions, white and green parts chopped

The other ingredients
1lb fresh pork tenderloin, silver skin removed
1/3 cup pine nuts
1 head iceberg lettuce (I actually buy 2, incase the leaves tear as I’m separating them)
2 tbsp peanut or safflower oil
1/2 cup hoisin sauce

To prepare the marinade, in a large bowl combine all the ingredients and mix well. Cut the pork into matchstick pieces, add to the marinade and stir to coat evenly. Cover and refrigerate for at least 2 hours and up to 8 hours.
Preheat the oven to 325F. Spread the pine nuts on a small baking sheets and roast until they turn golden, about 8 minutes.
Gently separate the lettuce leaves to use as cups. Cut the larger leaves in half. The lettuce leaves can be refrigerated until you’re ready to cook the meat.

Place a wok or saute pan over high heat and when it’s hot, add the oil. When the oil is hot, add the pork, stir and toss for 3 minutes until it loses it’s pink color. Stir in the pine nuts.
Transfer to warmed dinner plates and serve at once, accompanied by the lettuce cups and hoisin sauce.
To assemble, place a small amount of hoisin sauce in each lettuce cup, add some pork and eat in your hand

Accompaniments · Asian flavors · Do-ahead · Fish

Homemade ginger-infused tartare sauce to serve with fish.

September 23, 2014September 7, 2022 Belinda

This ginger-infused tartare sauce is gorgeous dolloped on or alongside a fillet of broiled salmon, swordfish, cod or halibut. It can be made in advance which will give it time for the fresh ginger to reach it’s full potential.

Serves 4
1/2 cup good mayonnaise like Best Foods or Kraft
2 tbsp chopped pickles or whole capers
2 tbsp chopped fresh basil,parsley,mint or cilantro sprigs
1 tbsp minced fresh ginger
1 tbsp freshly squeezed lemon or lime juice
1 tsp Worcester sauce
1 tsp your favorite hot sauce

Combine all the ingredients in a small bowl and mix well. Cover and refrigerate for up to 8 hours before using.