Radicchio, banana and avocado salad with dates and a ginger- lime dressing

September 23, 2014 Belinda1 Comment

This is very unusual but sensational. Bananas and avocado have a very similar texture and the Asian dressing lends itself really well to this combination. I would love to hear what you think of it.

Serves 6 as a starter.

2 medium heads of radicchio
6 Medjool dates, pitted
2 firm bananas
2 ripe avocados

For the dressing
3 tbsp safflower oil
2 tbsp lime juice, freshly squeezed
2 tbsp Thai fish sauce
2 tbsp light brown sugar
2 tsp Asian chile sauce
1 tbsp finely minced ginger
1 tbsp chopped mint leaves
1 tbsp chopped cilantro sprigs

Pull apart the radicchio leaves, then tear away and discard the bitter white stem area; you should have abut 4 cups. Keep in the fridge until you’re ready to make the dish.
Thinly slice the dates. In a small bowl combine all the dressing ingredients and refrigerate until needed.
When ready to serve, slice the bananas and cut the avocado flesh into 1/4 slices. Stir the dressing, place the radicchio in a bowl and toss with just enough of the dressing to barely coat the leaves.
Transfer the leaves to salad plates and put the dates, banana and avocado slices in the same bowl, add the rest of the dressing and very gently toss together.
Place this mixture on top of the radicchio and serve at once.

Asian flavors · Dairy-free · Vegetable sides · Vegetarian pasta

Mushrooms with an Asian shitake cream sauce

September 23, 2014September 8, 2022 Belinda

This sauce is well worth adding to your repertoire. It is incredibly versatile being equally wonderful with pasta, rice, chicken, grilled meat and seafood. No-one will be able to figure out why it tastes so gorgeous and exotic and you will wow your guests with it. Oh and it’s quick and easy!

Serves 4 as an entree

1 lb fresh shitake mushrooms
3 tbsp unsalted butter
2 tbsp chopped fresh chives
1/2 cup heavy cream
1/4 cup white vermouth or white wine
1 tbsp thin soy sauce
1 tsp dark sesame oil (toasted is great)
1/4 tsp grated orange zest
1/8 tsp Asian chile sauce
1 tbsp finely minced fresh ginger

To do in advance, (up to 8 hours) discard the stems from the fresh shitake mushrooms. Cut each cap into 4 wedges. Set aside the unsalted butter and chopped chives. In a bowl, combine all the remaining ingredients, then refrigerate until you’re ready to cook the dish.

Place a 12 inch saute pan over medium high heat. Add the butter and when it’s melted, add the mushrooms.
Saute the mushrooms until they absorb the butter, then add the cream sauce. Bring the sauce to the boil and boil the mushrooms, stirring until the sauce has thickened enough to lightly coat the back of a spoon. (about 4 minutes) Add the chives to the sauce, and serve with whatever you like.

Baking · Chocolate · Dessert · Do-ahead · Gluten Free

Ginger chocolate oat bars

September 15, 2014September 8, 2022 Belinda

Anything with ginger is wonderful, but this combination is terrific, besides being very easy to make.
3 1/2 oz butter
3 1/2 oz jumbo oats
3 1/2 oz rolled oats
1 lb 72% dark chocolate
5 fl oz heavy cream
5 1/2 oz dried cranberries
5 1/2 oz dried cherries
5 1/2 oz crystallized ginger, chopped

Melt the butter in a pan. Add both types of oats and cook for three minutes. Transfer to an oven dish that will fit in your fridge.
Place a bowl over a pan of simmering water. Add the chocolate and cream to the bowl and leave to melt for 15 minutes without stirring.
Add the cranberries, cherries and ginger to the oats and stir.
When the chocolate has fully melted, give it a little stir and then pour over the oats and fruit. Fold the chocolate through and then refrigerate for 30 minutes.
When set, break into pieces by hand and serve

Asian flavors · Gluten Free · Poultry

Grilled soy – mustard chicken thighs

September 5, 2014February 7, 2016 Belinda

Another terrific and easy recipe, this time with Asian flavors for either grilled, broiled or even oven roasted chicken thighs. These recipes are so good for crowds with lots of rice to soak up the tasty juices.

Serves 6
12 boneless, skinless chicken thighs, (about 1 1/2 lbs)
3 tbsp Japanese soy sauce
3 tbsp Dijon mustard
1 tbsp chopped garlic
1 tbsp chopped cilantro
1 tbsp chopped Italian parsley
1 tbsp Chinese or Japanese sesame oil (preferably toasted)
1 tbsp olive oil
2 heaped tsp chopped orange zest
1 heaped tsp chopped fresh ginger

With a sharp knife, trim away all the fat from the thighs. Place the pieces on a plate.
In a blender or small capacity food processor, mix the soy sauce, mustard, garlic, fresh cilantro, parsley, sesame oil, olive oil, orange zest and ginger to make a rough paste.
With a spatula spread this paste evenly over the surface of each chicken thigh.
Cover with plastic wrap, refrigerate and marinate for 2 hours.
A half hour before you are ready to cook the chicken, remove it from the fridge.
Preheat the grill, broiler or oven. (If you’re using an oven set it to 400 F)
If cooking the chicken on the grill or broiler, turn it once until it is brown and fairly firm to the touch, 15 to 20 minutes approximately.
If using the oven, it might take up to 30 to 45 minutes until brown.
Serve at once.

Asian flavors · Gluten Free · Poultry · Whole30 compliant

Easy spicy roasted chicken thighs

September 5, 2014January 7, 2017 Belinda

This is a recipe adapted from a recipe of Suvir Saran, chef at Devi, Gramercy Tavern in New York.
Chicken thighs tossed with spices, marinated for up to one day and roasted is so easy to make and can be doubled or trebled for as many people as you like.

Serves 4
8 chicken thighs, with skin, pierced all over with a small knife.
5 cloves garlic, peeled
1 x 2-inch piece of fresh ginger, peeled
1 small jalapeno pepper, seeded, or cayenne pepper to taste
Juice and zest of 1 whole lemon
2 tbsp tomato paste
1/2 tsp salt , or to taste
1 tsp cumin powder ( I use ground roasted cumin seeds as there is more flavor)
1 tsp coriander seeds or ground coriander
Heat the oven to 400 F
Season the chicken thighs well with salt and pepper and put them in a bowl. Mince the garlic, ginger and jalapeno pepper.
Toss with all the remaining ingredients or put in a small food processor and grind to a paste.
(It’s okay if the coriander seeds are not fully pulverized as they will add a bit of crunch)
Rub the mixture thoroughly into the chicken.
* At this point you can cover and refrigerate for up to one day.
Put the thighs, skin side up, in a roasting pan. Roast for 25 to 35 minutes or until done.
Serve with rice or couscous.

Asian flavors · Fish · Gluten Free

Easy hoisin glazed salmon

August 18, 2014February 8, 2016 Belinda

We eat a lot of salmon and I always try to buy wild salmon. This is gorgeous served with steamed rice and roasted or steamed asparagus. It’s very healthy and low in calories and packed with Asian flavors. Easy for a crowd too.

Serves 4
½ cup low sodium soy sauce
½ chicken broth or water
¼ cup Hoisin sauce
2-3 cloves garlic
1 1-inch piece fresh ginger
2 tablespoons honey
2 limes
1 lb. salmon – wild caught if you have access to it
1 tablespoon sesame oil
toasted sesame seeds for topping

To make the hoisin glaze, puree the soy sauce, water/stock, hoisin, garlic, ginger, honey, and juice of one lime in a blender or food processor. Transfer to a skillet over medium high heat. Simmer until the mixture reduces to a syrupy consistency that will stick to the salmon when brushed on. Remove from the heat.
Preheat the oven to 350 degrees. Cut the salmon into four pieces. Pour the sesame oil in a baking dish (I’d recommend nonstick) and arrange the salmon in the pan. Brush the salmon with the a thin layer of glaze, reserving the rest of the glaze for later. Bake for 12 minutes; remove from oven, brush with glaze again, and bake for another 12 minutes.
When the salmon is done (it will be firm and flake apart easily) remove from oven and brush with the glaze one more time before serving. Sprinkle with toasted sesame seeds if you want it to look extra nice
* This is also lovely served with a simple salad of spinach, grated carrots, edamame beans, cilantro, and dry roasted peanuts tossed with sesame oil, lime juice, salt, and a touch of honey.

Dessert · Do-ahead

Wonderful retro gingernut log

July 20, 2014March 1, 2023 Belinda

I used to make this when I was a teenager and had totally forgotten about it until recently. It is wonderfully easy and looks as if you’ve been slaving in the kitchen for hours. The flavors are terrific and well worth trying

Serves 6
2 fl oz sweet sherry
2 oz white superfine (caster) sugar
4 tbsp brandy
8 fl oz heavy whipping cream
4 tbsp fresh smooth orange juice
6 oz ginger nut cookies, about 15. (McVities is a good brand, available on Amazon)
icing sugar for dusting
optional raspberries to serve

Have ready a suitable serving plate.
In a medium bowl, combine the sherry, sugar and half the brandy. Using an electric whisk, gradually whisk in the cream and continue until the mixture forms fluffy peaks, taking care not to over-whisk otherwise it can separate.
In another bowl, combine the orange juice and remaining brandy.
One by one, dunk each biscuit into the solution, letting it sit there for 15 secs to soak up the alcohol. You might need to top up the liquid) Spread with a little of the cream mixture and sandwich the cookies together in two equal vertical stacks.

Lay these side by side lengthways on the serving plate to form a log shape. Smooth the remaining cream mixture over the log, completely covering it.
Loosely cover and chill for at least half a day. The cookies will absorb the juices, turning into a soft gingery sponge.
Dust with icing sugar and serve in slices with a few raspberries if you like.

Asian flavors · Fish · Gluten Free · Whole30 compliant

Oven baked parcels of fish with scallions, mushrooms, ginger and sesame oil

July 19, 2014January 7, 2017 Belinda

This is one of our most favorite, light and extremely tasty fish dishes, steamed to perfection, snuggled cozily in their own aluminum foil packets. All you need to serve with it is steamed white rice, as the juices from these parcels are divine.

Serves 2
2 x 6oz fillets of Chilean sea bass, cod or halibut
6 scallions, sliced on the diagonal in 1″ pieces
1 large clove of garlic crushed
1 & 1/2 tbsp fresh ginger, grated finely or chopped very finely.
1 tbsp toasted sesame oil
1/4 cup low sodium soy sauce or coconut aminos
A pinch of red pepper flakes (optional)
6 good sized mushrooms, or shitake mushrooms, sliced
1/2 can baby corn pieces, drained (optional)
freshly ground black pepper

Preheat the oven to 400 F
In a small bowl, add the soy sauce, sesame oil, sliced scallions, ginger, garlic,red pepper flakes, mushrooms, baby corn, if using, and ground pepper.
Mix well and set aside.
Get two large pieces of aluminum foil and in the middle of each piece, place a piece of fish. Bring up all the sides of the foil, so the liquid won’t run out, and tip 1/2 of the mixture in the medium bowl over each piece of fish.
Gather up and seal the packages really well.

Place in a small roasting tin and bake at 400 F for about 15 mins max.
To test, open one of the packages and put a sharp knife into the fish to see if comes away easily.
Place the fish over a pile of simple steamed white rice in a bowl, and pour over all the sauce and vegetables.

Baking · Do-ahead

Rosemary and ginger shortbread

June 5, 2014September 8, 2022 Belinda

I adore any form of shortbread and the combination of the ginger and rosemary is a real winner. This is uber rich so you only need a small piece of heaven.

Serves at least 12
1 lb (2 cups) Butter, softened
1 3/4 cups Sugar
4 cups Flour
1 tsp Kosher Salt
2 large Eggs, beaten
1 cup Crystallized Ginger, chopped
3 tbsp Fresh Rosemary, chopped (may use 2-3 tsp dried rosemary for a milder flavor)

Preheat the oven to 350 degrees.
Cream the butter and sugar together until light and fluffy. In another bowl sift together the flour and salt to add some air. Add this mixture to the butter and sugar and mix just until combined. As always, do not over-mix. Add approximately 3/4 of the beaten eggs and reserve the remaining 1/4 for a glaze. Add the chopped ginger and rosemary and mix until well incorporated.
Spread the mixture into a 9″x13″ pan. No need to grease it; it has plenty of butter already in there! Mix that 1/4 egg mixture with 1 tablespoon of water until a pale yellow color. Brush this over the shortbread batter.
Bake at 350 F for 35 to 45 minutes, until glaze is a light golden color and a toothpick comes out clean. Cut into 2″ bars when cool!
You might think 2″ is really tiny when you look at it, but these are super flavorsome

Asian flavors · Beverage

A ginger gin cocktail

May 25, 2014February 8, 2016 Belinda

Well it’s Memorial weekend here in the US and time to get out the barbeques and cocktails. I’m not a huge gin drinker, but this combination with the mint and ginger beer is a winner!

Makes one cocktail

10 mint leaves
1 oz. simple syrup
¾ oz. lime juice
1½ oz. gin
2 oz. ginger beer
Mint sprig, for garnish

Muddle the mint leaves, simple syrup, and lime juice in a cocktail shaker. Add the gin and fill with ice. Shake and strain into an ice-filled cocktail glass; top with ginger beer and garnish with a mint sprig. Cheers!