Vegetable sides · Vegetable-related

Roasted cauliflower with toasted garlic breadcrumbs, saffron and dried cranberries

Belinda

My favorite vegetable and the most versatile and low calorie one around. This is sort of like a Sicilian recipe but replaces the raisins with the dried cranberries to make it a little different.

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Serves 4

1 head cauliflower, cut into florets
A few tablespoons of olive oil
Salt and freshly ground black pepper, to taste
1/4 cup vegetable or chicken stock
pinch saffron
1/4 cup dried cranberries
1 tbsp unsalted butter
1 large garlic clove, minced
2 tbsp capers, rinsed and drained
1/4 cup breadcrumbs
1/4 cup pine nuts, toasted
Small handful of flat leaf parsley, finely chopped

Preheat the oven to 400 F
In a large bowl, toss the cauliflower together with a bit of olive oil, salt and pepper.
Spread out on a baking sheet into a single layer. Roast for 25 to 30 minutes until brown at the tips.

In the meantime,in a small saucepan, bring the stock up to the boil, add the saffron and cranberries and remove from the heat.

In a small saucepan, melt the butter over medium heat. When the foam starts to subside, add the garlic and saute for 30 seconds until fragrant.
Add the capers for another 30 seconds and then the breadcrumbs. Toast for a minute or two, until golden brown and then remove from the heat.

Toss the cauliflower together with the saffron/cranberry mixture and the toasted pine nuts.
Top with the capers and breadcrumbs and some chopped parsley and serve immediately.

NB You can substitute the cauliflower or add Brussels sprouts or broccoli florets to it and treat it the same way as the cauliflower.

Fish · Pasta

Creamy lemon, parmesan and smoked salmon linguine

Belinda

Sometimes you can’t beat simple, especially when the flavors are as good as this. You must try this wonderfully simple recipe from the great “Delicious” website!

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Serves 2 but can easily be augmented

8 oz linguini
butter for sauteing
2 good sized garlic cloves, crushed
7  fl oz creme fraiche
zest of 1 large lemon
2 heaped tbsp grated fresh parmesan cheese
3 to 4 oz sliced smoked salmon, cut into strips
Some wild baby rocket (arugula) leaves for serving, if you like

Cook the pasta according to the instructions on the packet
Melt the butter in a pan and cook the garlic gently until softened.
Add the creme fraiche, lemon zest and parmesan cheese and cook gently for about 1 minute. Remove from the heat.
Drain the pasta and toss with the sauce and smoked salmon strips.
Divide between two bowls and garnish with the rocket leaves to serve, if you like

Gluten Free · Poultry

Chicken Dijon with mushrooms

Belinda

I have posted several versions of this chicken dish and this is another simple beauty, this time with the emphasis on the mustard sauce, which we love. All you need with this is some rice to soak up that velvety sauce and a green salad.

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Serves 4 but can easily be augmented for a larger dinner party

4 chicken breasts
8 oz mushrooms, sliced
1 large garlic clove, crushed
1 onion, sliced
3 tbsp Dijon mustard
1 tbsp fresh tarragon, chopped plus extra for the gaarnish
17 fl oz white wine
A splash of brandy

In a pan, heat a glug of olive oil. Season the 4 chicken breasts, then fry, skin-side down, until golden. Turn over and sear, then set aside. Fry the mushrooms in the same pan until golden.
Add 1 garlic clove and the onion then cook until soft. Stir in the Dijon mustard and chopped fresh tarragon. Add the white wine and a splash of brandy, then bubble for 2 minutes. Add the chicken, skin-side up, cover and simmer for 10 minutes.
Cook, uncovered, for 15 minutes, stirring now and then.
Garnish with fresh tarragon and serve with some steamed rice and a green salad

Poultry

Pulled chicken tacos

Belinda

If you’re like me and adore pulled pork, but don’t want the calories, try this recipe. It’s divine!!
A great recipe from the good old BBC Good Food website

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Serves 6

8 bone-in chicken thighs, skin removed and trimmed of any big bits of fat.
2 tbsp chipotle paste
8 oz tomato passata
5 tbsp barbeque sauce (your favorite one)
1 onion, chopped
Juice of 3 limes, plus extra wedges to serve
2 x 15 oz cans black beans, drained and rinsed
1 small can refried bens
1 ripe avocado, diced
1/2 pack cilantro, leaves only
shredded iceberg lettuce
8 to 12 tacos or cooked white rice to serve

Heat the oven to 350 F.
Rub the chicken thighs with 1 tbsp of the chipotle paste and some seasoning. Mix the remaining chipotle paste with the passata, barbeque sauce, 4 fl oz water or chicken broth and half the onion.
Spoon the sauce into a roasting tin that will fit the chicken snugly in a single layer and add the chicken thighs.
Cover tightly with foil and bake for 1 hour, then uncover, increase the oven to 400 F and bake for another 20 mins.
Meanwhile, mix the remaining onion with the lime juice and some salt, and set aside while the chicken cooks. Mix all the beans in a saucepan with 4 fl oz water or chicken broth, ready to heat to serve.
When the chicken is really tender, use two forks to shred the meat into the sauce (discard the bones). Keep covered with the foil while you heat the beans for 5-10 mins until piping hot and not too wet. Warm the tacos following the pack instructions. Stir the avocado and cilantro leaves into the lime-onion mixture.
Serve the pulled chicken and beans with shredded lettuce and tacos, or rice and lime wedges to squeeze over, if you like.
Top with a spoonful of the avocado salsa.

Fish · Holiday Food · Pasta

Spaghetti with cream, vodka and caviar

Belinda

This is a terrific New Years Eve recipe and a richer version of the other spaghetti /caviar recipe I have posted previously.

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Serves 4

1/2 lb spaghetti
6 tablespoons butter
6 shallots, finely chopped
2 cups cream
1/4 cup vodka
1/4 cup snipped fresh chives
2 ounces sevruga black caviar

Cook spaghetti until al dente; drain.
Toss with 2 tbsp butter.
Melt remaining 4 tbsp butter in large skillet over medium heat.
Add shallots and stir 3 minutes.
Add cream and vodka and bring to boil.
Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes.
Add spaghetti and toss until heated through.
Season.
Divide among plates; sprinkle with chives and top with caviar.
Serve immediately.

Fish · Pasta

Spaghetti with caviar, scallions and chopped egg

Belinda

Here is the perfect New Years Eve dinner!

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Serves 4

Coarse sea salt
4 large eggs
1lb spaghetti
5 tbsp butter
freshly ground black pepper
6 scallions, thinly sliced
8 tbsp Osetra Caviar, or more to taste

Fill a large pot with water, season generously with sea salt and bring to the boil.
Meanwhile, fill a small pan with water and bring to a boil. Add the eggs to a small pan and reduce the heat to an active simmer. Cook for 9 1/2 minutes. Drain. When the eggs are cool enough to handle, peel and finely chop. Set aside

When the large pot of water boils, add the spaghetti and cook until al dente.
Drain, reserving 1/2 cup liquid. Add the butter and a few tbsp of cooking water to the pot and place over medium high heat.
When melted and bubbling, add the spaghetti and toss to coat. Season with salt and a generous amount of pepper.

To serve, divide the spaghetti among four plates. Sprinkle the chopped egg and scallion on top. Spoon the caviar in the center.
Serve immediately; guests will mix the spaghetti as they eat

Do-ahead · Vegetable sides · Vegetable-related

Roasted cherry tomato clafoutis

Belinda

I love cheesy tomato dishes and this one is gorgeous as the roasted cherry tomatoes “pop” in your mouth with all that cheesy, creaminess surrounding them.

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Serves 4

2 cups sweet cherry tomatoes (1lb)
2 tbsp olive oil
1 tbsp chopped fresh thyme
2 cloves garlic, crushed
2 tsp granulated sugar
salt and ground pepper
1 cup whipping cream
3 large eggs
2 tbsp all-purpose flour
3/4 cup grated Parmesan cheese
1/2 lb mozzarella cheese, shredded (about 2 cups)

Remove the stems from the tomatoes and arrange in a single layer in a shallow 6-cup baking dish. Drizzle with the oil; sprinkle with the thyme, garlic, sugar, 1/2 tsp salt and 1/4 tsp pepper.
Roast in a 400 F oven for 15 minutes or until the skins shrivel slightly.
In a blender, blend the cream, eggs, parmesan cheese and flour until smooth.
Pour over the tomatoes. Sprinkle with the cheese.
Reduce the oven temperature to 350 F and bake for about 25 minutes or until puffed and golden.
Serve immediately

Gluten Free · Vegetable sides

Wilted spinach with creamy lemon and ginger sauce

Belinda

This is a real beauty with the tangy flavor of the lemon, the slight heat from the ginger and the smooth creaminess of the sauce. Super served with grilled or roasted meats and fish.
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Serves 2, but can easily be augmented

For the sauce
2 tbsp olive oil
1 onion, peeled and diced
1 glass of white wine
1 inch piece of fresh ginger, peeled and sliced into julienne strips
1 lemon, zested
9 oz heavy cream
For the spinach
2 tbsp olive oil
9 oz fresh baby spinach
pinch sea salt

Heat the oil in a pan and saute the onion for 3 to 5 minutes until soft but not colored.
Add the ginger and lemon zest and cook for a further minute
Pour in the cream and white wine, stirring to combine
Simmer gently for 4 to 5 minutes until the sauce is reduced and thickened and coats the back of a spoon. At this point you can remove the ginger pieces. Set aside.
For the spinach
Heat the oil in a saute pan and add the fresh spinach, cooking to wilt, about 2 minutes.
Season with the sea salt.
Spoon the spinach gently into the cream mixture, mixing gently or what is also nice, is to put the spinach into 2 x 3 inch chef’s rings on serving plates, pour the sauce around and over the spinach and remove the ring, leaving this lovely mound of green and the pretty sauce floating around it.

Appetizer Vegetarian · Vegetable-related

Roasted tomatoes with garlic, Gorgonzola and herbs

Belinda

I absolutely love these, and they’re super to serve with drinks, as a starter or as a side to some grilled meat or poultry. Thank you to Giada de Laurentiis.

 

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Serves 6

12 Roma tomatoes, sliced in 1/2 lengthwise
1/4 cup olive oil
2 big cloves garlic, minced
1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
3/4 cup plain breadcrumbs
3/4 cup finely crumbled Gorgonzola cheese, or grated Parmesan cheese
2 tbsp chopped fresh Italian parsley

Preheat the oven to 375 F

Using a teaspoon remove the seeds from the tomatoes.Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.

In a large bowl, mix together 2 tbsp of the olive oil, garlic, salt and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.

In a small bowl mix together the breadcrumbs and Gorgonzola (or Parmesan) cheese.

Place the marinated tomato halves cut side up on a parchment paper-lined baking sheet. Fill each tomato half with the breadcrumb filling. Drizzle with the remaining olive oil.
Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.

Arrange the tomatoes on a serving platter, sprinkle with chopped parsley and serve immediately.

Nuts · Pasta

Pasta with cauliflower, raisins, saffron and pine nuts

Belinda

I realize I have many cauliflower recipes and am happy to add yet another. Such a humble, unpretentious vegetable, the cauliflower, where the repertoire of flavor combinations is endless. Yet again, this Sicilian-style recipe is a must.

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Serves 4

12 oz bucatini pasta or a one of your choice
1 small cauliflower,cut into florets
1/4 cup extra-virgin olive oil
1 tbsp raisins, soaked in warm water for 20 mins, drained
1 tbsp pine nuts, lightly toasted in a dry pan
2 salted anchovies, soaked in water for 1 hour,drained
2 cloves of garlic, thinly sliced
1 tomato, finely chopped
A good pinch of saffron strands (soaked in 1 tbsp warm water)
Approx 10 basil leaves, finely chopped
Salt and pepper to taste
To serve: Freshly grated pecorino cheese Toasted breadcrumbs (optional)

Fill a large (approx. 6 litre) heavy bottomed saucepan with water and bring to the boil. Add approx. 1 tbsp of salt.
Add the cauliflower to the boiling water and cook for a few minutes (they should still be crunchy). Drain the cauliflower and reserve the cooking water.
Add the olive oil to the pan and gently fry the garlic and finely chopped anchovies, till the anchovies have melted and the garlic is soft.
Next add the tomatoes, pine nuts, raisins and saffron.
Cook the mixture over a medium heat, stirring regularly, for about 5-6 mins.
Add the drained cauliflower to the pan and season with salt and black pepper.
Cover and cook (medium heat) for a further 5 mins, adding a couple of tablespoons of the cauliflower water occasionally, to stop the mixture from sticking.
Reduce the heat, then remove the lid and continue cooking while you prepare the pasta (stir the cauliflower regularly).
Using the cauliflower water, cook the pasta so it’s a little undercooked (a little harder than “al dente”).
Drain,leaving a little water clinging to the pasta, then add to the sauce. Mix well, then cover and cook over a low heat for a couple of minutes, or until pasta is completely cooked.
Finally add the chopped basil leaves and stir. 1
Toss the finished pasta with a little extra olive oil and serve with some grated pecorino.
You can also serve this pasta dish topped with some fried breadcrumbs instead of the cheese.