Tomato, basil and toasted pine nut icecream

July 14, 2014September 8, 2022 Belinda

Another really interesting and delicious starter or dessert in a meal, especially in the hot summer months

Serves 4
1 &1/2 cups heavy cream
1 &1/2 cups whole milk
1/2 cup basil leaves
3/4 cup granulated sugar
1/4 cup Parmesan cheese, grated fine
3 egg yolks, blended
3/4 cup tomatoes, skinned, seeded and diced small
1/2 cup toasted pine nuts

In a large saucepan combine the cream, milk, basil, sugar and bring to a simmer on medium high heat. Retrieve the basil and stir in the cheese. Temper the yolks by adding a ladleful of the hot cream mixture to them, stirring it together until well combined and returning it to the pan.
Whisk until the cream mixture becomes thicker and coats a metal spoon then strain into large loaf pan. To expedite chilling, place a freezer pack in the loaf pan then refrigerate until thoroughly chilled, about 2-3 hours.
Process the cream mixture in an ice cream maker according to the manufacturer’s directions. When the ice cream is almost finished and still soft add the tomatoes and pine nuts. Serve immediately, as I love to, or transfer to a container and freeze until hard.

Note: To skin and seed tomatoes, bring a small pan of water to a boil, cut an ”x” on the stem end then drop into the pan. Wait thirty seconds until the skin starts to peel away at the “x” then drop into an ice bath for another 30 seconds. Seed the tomatoes by squeezing out the seeds and giving a quick rinse. Blot the tomato flesh dry before dicing.

Asian flavors · Curry · Dessert · Do-ahead · Gluten Free · Nuts

Spiced mango and pistachio ice cream

July 2, 2014July 21, 2024 Belinda

You’re thinking, “She’s mad!” Well, she might be, but it’s worth it.I adore making ice cream and with my little Cuisinart 1.5 quart ice cream maker, this is so easy and so different! You’ll be hooked if you like curry. Let me know what you think.

Screen shot 2014-07-02 at 10.48.24 AM

Serves 8
1 cup dried mango, cut into small dice
3/4 cup boiling water
1 cup whole milk
3/4 cup sugar
1 tsp curry powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamon
1/8 tsp salt
1/8 tsp cayenne powder
1 cup heavy cream
1 tbsp dark rum
1/2 cup chopped pistachios, roasted and salted work great!

In a small mixing bowl, combine the dried mangoes and boiling water. Set aside to rehydrate for about 30 minutes, or until the mango pieces are soft and plump. Drain and set aside.
Meanwhile, in a small saucepan set over medium heat, combine the milk, sugar, curry, cinnamon, ginger, cardamon, salt and cayenne. Heat until wisps of steam start to rise from the surface of the milk, then remove from the heat and let stand to cool off and allow the flavors to blend.
Once the mangoes are rehydrated and the milk is cooled to room temperature, set up your ice cream maker as per the manufacturer’s instructions. Stir the cream and rum into the cooled, spiced milk then pour the mixture into the bowl of the ice cream maker.
Prepare as per the directions of your ice cream maker, adding the rehydrated mangoes and chopped pistachios once the mixture is almost completely frozen (it should be roughly the texture of a very thick milkshake)
Transfer the finished ice cream to a freezer-safe container and chill for 3 hours or more to allow the ice cream to harden to a scoopable texture

Asian flavors · Curry · Gluten Free · Meat

Curried meatballs with cilantro and coconut milk

July 2, 2014September 13, 2018 Belinda2 Comments

Gluten Free · Salad · Vegan

Lemony lentils and chickpea salad with radishes and herbs

July 2, 2014February 8, 2016 Belinda

I love those main course salads you can serve for lunch or dinner on a hot summers day. This is a fresh and filling salad flavored with lemon, fresh mint and dill. Use the ready-cooked vacuum packed lentils you can buy and canned chickpeas for a meal ready in under 20 minutes. This salad keeps well for a few days in the fridge too.

1 x 17 oz vacuum pack steamed Puy lentils
2 large garlic cloves, halved lengthwise
2 tablespoons olive oil

Lemon dressing
¼ cup fresh lemon juice (about 2 medium lemons’ worth)
3 to 4 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey or agave nectar
3 cloves garlic,minced
¼ teaspoon fine-grain sea salt
Freshly ground black pepper, to taste

Salad
1 (14 ounce) can cooked garbanzo beans (chickpeas), rinsed and drained
1/2 small-ish red onion, finely chopped
1 big bunch of radishes, sliced thin and roughly chopped
¼ cup packed fresh, leafy herbs, chopped (combination of mint and dill recommended)
Optional garnishes: sliced avocado, crumbled feta or goat cheese, handful of fresh leafy greens, like baby arugula

To make the dressing: Whisk together the ingredients in a small bowl.
In a microwaveable container, heat the lentils in a microwave for 3 to 4 minutes. When heated through, throw them into a large serving bowl along with the garbanzo beans (chickpeas), chopped radishes, red onion and herbs. Drizzle in the dressing and toss to combine. Serve with avocado, crumbled cheese or fresh greens if you’d like.

Dairy-free · Poultry

Sticky marmalade chicken breast

June 27, 2014February 7, 2016 Belinda

We are marmalade addicts, so this is right up our street, especially on a busy day when there’s not much time to spare preparing dinner. Very low fat too.

Serves 4
4 boneless, skinless chicken breasts
1 tbsp olive oil
1/2 pint (8 fl oz) chicken stock
4 heaped tbsp fine (or coarse) cut marmalade
1 tsp fresh thyme leaves or 1/2 tsp dried thyme

Season the chicken breasts well with pepper and salt.
Fry the chicken in the oil for 8 to 10 mins turning once until golden on each side.
Add the chicken stock, marmalade and thyme and simmer for 5 to 10 mins.
Remove the chicken and boil the sauce hard to reduce to a syrupy sauce, then pour over the chicken and serve.

* Boiled rice is a lovely catch-all for the sauce too.

Poultry

Chicken breast in Stilton sauce

June 27, 2014February 7, 2016 Belinda

This is another easy chicken breast meal. If you can’t find Stilton cheese, use another blue cheese.

Serves 2, but can be augmented easily, just watch the amount of chili
2 boneless, skinless chicken breasts
1 large onion, finely chopped
2 garlic cloves, crushed
4 fl oz dry white wine
17 oz creme fraiche
1 small red chili, de-seeded and finely chopped
2 tbsp fresh chives, chopped fairly fine
6 oz Stilton cheese, crumbled
olive oil for frying

Fry the onion and garlic gently in a little olive oil until softened
Season the chicken breasts with salt and pepper and add them to the pan, cooking for about 8 mins until they begin to cook through.
Add the wine and simmer until reduced to about 1/3 of the amount of original liquid
Add 13 oz of the creme fraiche and stir thoroughly
Simmer until the sauce begins to thicken, add the chili, chives and Stilton cheese a little at a time. Stir until all the Stilton is added and melted.
If the sauce becomes too thick, add more creme fraiche or if it is too thin, continue to reduce until the desired consistency is achieved

Poultry

Chicken breasts stuffed with olives and goat cheese

June 27, 2014February 7, 2016 Belinda

I get more requests for the boneless, skinless chicken breast than anything else! Here, chicken breasts are stuffed and then seared until golden-brown. The pan sauce is made separately, which both saves time and prevents the stuffing from getting into the velvety sauce. Although really tasty, the sauce is optional, depending on how much time you want to devote to the dish. I have made it both ways very successfully.

Serves 4
4 boneless, skinless chicken breast halves (about 1-1/2 lb. total)
Kosher salt and freshly ground black pepper
4 oz. fresh goat cheese, at room temp
2 Tbs. coarsely chopped pitted Kalamata olives
2 tsp. finely grated lemon zest (from 1 large lemon)
1-1/2 tsp. minced fresh rosemary
1/2 cup all-purpose flour
3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
1 Tbs. extra-virgin olive oil
3 Tbs. minced shallots
1-1/2 Tbs. balsamic vinegar
2 Tbs. lower-salt chicken broth

With a sharp knife, cut a wide pocket into the thickest part of each chicken breast half, taking care not to cut all the way through. Season the chicken evenly on both sides with 1/2 tsp. salt and 1/4 tsp. pepper total.
In a small bowl, mix the cheese, olives, and 1 tsp. each lemon zest and rosemary. Stuff the pockets with the cheese mixture and pin each shut with two toothpicks. Spread the flour in a shallow bowl and dredge the chicken in the flour, shaking off the excess.
Heat 1 Tbs. of the butter and the oil in a 12-inch heavy-duty skillet over medium-high heat until the foam from the butter subsides. Add the chicken and cook, flipping once and adding another 1 Tbs. of butter halfway through cooking, until golden-brown and cooked through (reduce the heat to medium if necessary), 14 to 16 minutes total. Transfer to plates and remove the toothpicks. You can put them in the oven on low at this point, to stay warm, or even finish cooking at 300 F for 10 mins or so, if you like.
While the chicken cooks, melt 1 Tbs. of the butter in an 8-inch skillet over medium-high heat. Add the shallots and cook, stirring, until softened, about 3 minutes. Add the vinegar and boil until syrupy, about 3 minutes. Add the broth and boil for 1 minute more. Off the heat, whisk in the remaining 3 Tbs. butter, 1 tsp. zest, and 1/2 tsp. rosemary. Serve the chicken drizzled with the sauce.

Gluten Free · Poultry

Fast and easy baked creamy tarragon chicken breast

June 25, 2014February 11, 2016 Belinda

I was asked recently if I had a really easy and quick boneless chicken breast dish and realized I hadn’t posted one of the simplest ones around.

Serves 8 but is easily halved.
1 cup creme fraiche
1/2 cup dry sherry
1/4 cup Dijon mustard
2 heaped tbsp fresh tarragon leaves, chopped roughly or 4 tsp dried tarragon, crumbled
4 cloves garlic, sliced lengthways
salt and pepper
8 boneless, skinless chicken breasts

Preheat the oven to 350 F.
In a 13″ by 9″ baking dish, stir together all the ingredients except the chicken.
Season the chicken breasts well with salt and pepper then add them to the mixture, turning to coat well and arrange in one layer.
Bake the chicken in the middle of the oven for 30 minutes or until cooked through.
Can’t get much easier than that!

Asian flavors · Gluten Free · Meat

Easy Thai pork satay

June 18, 2014February 8, 2016 Belinda

As you probably know by now, I am an Asian food freak, especially anything with coconut and lemongrass.
This is so tasty and tender with super flavors and is pretty simple to to throw on the bbq. Ideally a charcoal fire would be better, but if you have a gas bbq that is fine.

Makes about 10 skewers
1 cup coconut milk
3 tbsp chopped fresh lemongrass (outer leaves pulled away, and only the tender inner stalks used)
2 tbsp coconut oil
1 tbsp chopped galangal or fresh ginger if you don’t have galangal
1 tbsp dark brown sugar
1 & 1/2 tsp ground turmeric
1 & 1/2 tsp ground coriander
1 tsp Kosher salt
1/2 tsp ground cumin (I roast my own)
1/8 tsp cayenne pepper
1lb pork fillet, cut into 1/4″ thick sliced (silverskin removed)

Puree 1/2 cup coconut milk, the lemongrass, coconut oil, galangal/ginger, sugar, turmeric, coriander, salt, cumin and cayenne in a food processor.
Toss the paste and pork slices in a bowl, coating well and chill for 4 hours or more.
Thread 3 slices pork each on to 10 skewers, spoon the remainder of the coconut milk onto the meat and grill, turning until charred, about 7 minutes.