Tag: herbs

Breakfast · Do-ahead · Egg based · Fish · Gluten Free

Smoked salmon frittata

Belinda

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I normally tweak recipes, but when it comes to the Barefoot Contessa, there is rarely any need. This is gorgeous.

Serves 8
1 medium onion, diced
12 extra large eggs
1 tbsp unsalted butter
1 cup heavy cream
4 oz fresh goat cheese, crumbled
1/2 lb smoked salmon, chopped
4 scallions, chopped, white and lighter green parts
3 tbsp fresh chopped dill
1 tsp Kosher salt
1/2 tsp freshly ground black pepper

Preheat the oven to 350 F
Saute the onion and butter in a 10 inch oven proof pan over medium heat until translucent, about 7 to 9 minutes.
In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill , salt and pepper and combine.
Pour the mixture over the onions and place the pan in the center of the oven. Bake the frittata for about 50 minutes or until it puffs up and a knife inserted in the middle, comes out clean.
Serve hot directly from the pan

 

Appetizer Vegetarian · Appetizers · Do-ahead

Roasted peppers with basil, olives, scallions, feta & toasted almonds

Belinda

Roasted peppers with basil, olives, scallions, feta and toasted almonds

This is one of the most popular appetizers I serve at home. The recipe started out as one from Nigella Lawson and each time I made it I added ingredients and this is the culmination. It is absolutely divine and is a real taste – tickler!

Serves 4 but is easily augmented.
4 good sized red peppers
a good handful fresh basil leaves
4 – 5 scallions or 1 bunch if you like a lot of scallions, sliced across in 1/4″ pieces
1/2 cup pitted Kalamata olives, halved lengthways
One 7oz block Greek feta cheese
1/3 cup slivered almonds (the ones with the skins showing at the edges)
Good balsamic vinegar
Good extra virgin olive oil
salt and freshly ground black pepper

There are two short stages at the beginning which are easy, but important.
1/ About 4 – 5 hours before you want to serve this dish, (or the day before) put your four red peppers over each gas burner turned on full and leave on there until they get nice and black.
Turn them, using kitchen tongs and let the entire skin get good and charred, then either put them in a large glass bowl and immediately cover with cling film and set aside, or get three paper supermarket bags inside each other and put them in there, fold over the top and clip the top shut so it’s well sealed. Leave the peppers for a couple of hours to steam, then the skins will come off really easily, revealing sweet red flesh underneath.
With a tap running, (for your hands, NOT the peppers) remove the charred skin, which should just fall off. Remove the stem and the seeds inside and put the peppers into a colander to drain.
Slice the peppers into long strips, about 1/3 to 1/2″ wide and put them into a shallow serving dish.

2/ Preheat the oven to 400F
Put the almonds on a shallow baking tray and toast until starting to brown, this could take about 10 minutes or more, but keep watching them in case they burn. Set aside until cool. (You can always do as many almonds as you like, and freeze what you don’t need, ready for the next time you make the dish)

Okay, so now the assembly part, and this is a doddle!

To the pepper strips in the shallow serving dish, add the chopped scallions, the olives and the finely sliced basil leaves. Season liberally with salt and pepper and sprinkle a good amount of balsamic vinegar over it. Add about 3 tbsp olive oil and toss the mixture until well coated. taste for seasoning, adding more balsamic or salt if needed.
Crumble up the feta cheese and sprinkle over the dish, then sprinkle a little more balsamic over the feta in decorative streams. Sprinkle a good amount of toasted almonds over the feta.
And you have a really lovely , complex flavored appetizer that people can eat with a small fork.
It is better to bring it to room temperature before serving if you are making the dish in advance, which , by the way, can be done up to 2 days before and will last a good 3 days in the fridge if there are any leftovers.

 

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Fish · Gluten Free

Orange scented halibut with fennel, orange, red onions and oregano

Belinda1 Comment

This is the loveliest, simplest and lightest summery dish. I have modified this recipe which originally came from Rachel Ray. The Sicilian flavor combo of orange, red onion, oregano and fennel is such a stunningly tangy combination with the sauteed fish.

Serves 4

4 (6 ounce) halibut fillets
Extra virgin olive oil, 2 tbsp plus some for drizzling
Salt and pepper
Grated rind of 2 oranges, keep the rest of the orange for the warm salad part of the recipe
3 to 4 medium bulbs of fennel, quartered, core removed and thinly sliced
1 large red onion, or two smaller ones, thinly sliced
3 tbsp red wine vinegar, a couple of splashes
A good handful of Italian parsley, chopped
1 1/2 heaped tbsp chopped fresh oregano leaves.

Heat the oven to 450 F
Drizzle the olive oil over the fish and season with the salt, pepper and grated orange rind. Let the fish sit in the marinade to soak up the oils of the grated orange zest while you prepare the oranges.

Peel the oranges as you would a melon; cut off the ends, stand them upright and cut the pith in thin strips from top to bottom. Cut the orange across into thin slices.

Put about 3 or 4 tbsp olive oil in an ovenproof frying pan over medium high heat. When hot, add the halibut and sear on one side for about 5 minutes.
While it is searing, preheat another skillet over medium high heat. Add olive oil to the pan, about two turns of the pan, then add the fennel and onions, season well with salt and pepper and cook 5 to 8 minutes until seared and beginning to soften.
While the fennel is cooking, turn the halibut and sear for about 3 minutes.
Put the frying pan with the halibut into the top of the hot oven for about 4 minutes while you’re finishing off the fennel dish and plating it.
Add the vinegar to the fennel mixture and give the pan a shake. Remove from the heat and toss in the orange slices, the parsley and oregano. Mix together gently.
Adjust seasoning and serve it on dinner plates topped with the halibut.

Appetizer Vegetarian · Appetizers

Cheesy, crispy baked cauliflower tots

Belinda1 Comment

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These are an absolute winner as a starter or a snack and even children love them, not realizing they aren’t tater tots!
This recipe makes about 24 small tots and is modified from a recipe on “Kaylin’s Kitchen” a terrific food blog.

1/2 large head cauliflower, coarsely chopped
1/3 cup sharp cheddar cheese (preferably not the packaged pre grated stuff)
1/3 cup coarsely grated parmesan cheese (again, not pre grated, preferably)
2 tbsp almond or plain flour
1/3 tsp salt
1/2 tsp your favorite seasoning blend, like Spike or Montreal etc
Freshly ground black pepper
1 large egg, lightly beaten

Preheat the oven to 400 F
Spray a mini muffin tin with non stick spray
Cut away the leaves of the cauliflower, but use most of the inner core part for the recipe.
Coarsely chop the cauliflower, place in a microwave proof bowl, cover with cling film and microwave for 2 minutes on high so that the cauliflower is slightly soft.

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Quickly take off the cling film and let the steam escape, and if you see any water in the bottom of the bowl, put the cauliflower into a colander to let the water drain off.
Put the steel blade in the food processor, add the cauliflower and pulse until the cauliflower is finely chopped but still slightly chunky. (Be careful you don’t end up with a puree!) Drain out any water from the bowl of the food processor.

 

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Put the finely chopped cauliflower into a bowl and add the grated cheese, parmesan cheese, flour, salt, seasoning blend and ground pepper.
Stir until the ingredients are really well combined. Add the egg and stir until the ingredients are mostly coated with egg. Don’t be tempted to add any more egg!
Using a “one tablespoon scoop” or a steel one-tablespoon measuring spoon to scoop out rounded spoonfuls of the mixture and place in the min muffin tin.
Bake for 15 minutes then carefully turn each tot over in the muffin tin and bake for another 15 minutes or until the tots are nicely browned on both sides.
Serve these hot and straight from the oven while they’re still crispy

 

 

Breakfast · Egg based · Gluten Free · Vegetable-related

Eggs poached in kale and tomato sauce

Belinda
Such a tasty, healthy dish for brunch or Sunday supper.
Serves 4 to 6
 3 tbsp extra virgin olive oil
1 yellow onion, peeled and minced
1 small carrot, scrubbed and minced
1 celery stalk, minced
3 tbsp Italian parsley, minced
1 large garlic clove, minced
1 small sprig fresh rosemary
1 to 2 sprigs fresh thyme
1 bunch kale, washed and finely chopped
1 tbsp tomato paste
1 x 28 oz can whole San Marzano tomatoes
Salt and pepper
4 to 6 large eggs (depending on how many each person wants to eat)
3 oz crumbled goat cheese, for serving (optional)
In a large, deep frying pan, heat your olive oil over medium heat until shimmering, then add the onion, carrot, celery and parsley.
Cook, stirring frequently, until deeply browned, about 10 mins.
Add the garlic, rosemary, thyme and cook for 1 minutes, then add the kale.
Cook, stirring, until the kale has softened somewhat, about 5 mins.
Add the tomato paste and canned tomatoes, plus their juice.
Smash up the tomatoes with a wooden spoon and add a few pinches of salt and pepper, cover the sauce and simmer for 8 to 10 mins . taste and add more salt and pepper to taste.
 Use your wooden spoon to make wells in the sauce for your eggs.
Crack each of the eggs into it’s well and sprinkle them with a little more salt and pepper.
Cover the pan and cook over low heat until the egg whites have set but the yolks  are still runny, about 5 mins.
Crumble the goat cheese over the eggs, if using, and serve warm.
Crusty bread for mopping up the sauce is a great idea too.

Asian flavors · Do-ahead · Gluten Free · Meat

Thai-style lamb shanks

Belinda

 

These succulent shanks of lamb are subtly flavored with coconut milk and Thai spices and baked until meltingly tender.

Serves 4
4 lamb shanks
1 x 14 oz can coconut milk
1 tbsp vegetable oil
18 fl oz vegetable, lamb or chicken stock
2 large onions, finfely chopped
3 tbsp chopped fresh cilantro
2 tbsp Thai green curry paste
salt and pepper
2 tbsp chopped fresh lemon grass
1 tsp ground cumin
1 tsp ground coriander

To garnish
fresh cilantro leaves or finely sliced chili
finely sliced scallions  or wedges of lemon

Preheat the oven to 400 F
Place the lamb shanks in a roasting tin and roast for 40 minutes, turning them halfway through the cooking.
Lift out the lamb shanks, drain off all the fat, then transfer to a casserole dish or Dutch oven in which they fit snugly.
Lower the oven temperature to 350 F.
Heat the oil in another pan, add the onions and saute until light golden.
Add the curry paste, lemon grass, cumin and coriander and stir fry for 1 minute.
Add the coconut milk, stock and chopped fresh cilantro.
Pour this mixture over the lamb shanks, cover and cook in the oven for 2.5 hours until the meat is very tender.
Check the seasoning of the sauce.

To serve, place each lamb shank in a warmed shallow serving bowl.
Spoon over some of the sauce and scatter with fresh cilantro leaves and any other garnish you fancy.
Serve with Thai jasmine rice and a steamed green vegetable such as bok choi.

 

Poultry · Whole30 compliant

Simple roast chicken with rosemary, garlic and lemon

Belinda
 

A great weekday meal, full of flavor and all you need is a simple salad and some good bread to mop up those juices.
A good tip- Never buy a chicken over 3.5 lbs in weight , as you will lose the flavor and texture in the bigger ones. If necessary, buy 2 chickens if you are feeding a crowd.

Serves 4
1 (3.5 lb) chicken, cut into pieces
1/2 cup extra virgin olive oil
1/2 cup fresh rosemary leaves
1/4 cup fresh lemon juice
10 large cloves garlic, thinly sliced
1 lemon, peel removed, pith and pulp chopped
Kosher salt and freshly ground black pepper, to taste

Toss the chicken pieces with oil, rosemary, lemon juice, garlic, lemon and salt and pepper in bowl.
Marinate for 1 hour.
Heat the oven to 475 F.
Arrange the chicken in a 9″ by 13″ baking dish; add remaining marinade.
Roast, flipping once, until cooked through, 30 to 40 minutes.

 

Appetizer Vegetarian · Appetizers · Do-ahead · Gluten Free · Vegan

Rosemary and white bean spread

Belinda

I really adore this spread. It’s so easy to make and goes down very well with everyone.

This recipe is better if it sits overnight as the rosemary flavor strengthens quite a lot.
Serve this with pitta wedges, cucumber slices or toasted baguette slices.

2 x 19 oz cans cannellini beans, drained and rinsed
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
2 tbsp fresh rosemary leaves
2 tsp salt
1 1/2 tsp freshly ground black pepper
1/3 cup fresh Italian parsley, chopped

In a food processor, combine the beans, oil, vinegar, rosemary, salt and pepper and process until smooth.
At this point, cover and refrigerate for at least 8 hours and up to 3 days to let the flavors develop. Bring to room temperature before serving.
When you are ready to serve, stir the dip, taste and season if necessary, drizzle with extra virgin olive oil and sprinkle with the parsley.

Tip.  What is also great is roasting whole garlic heads with the top 1/3 sliced off, olive oil poured over the garlic, fresh thyme, salt and pepper, then wrapped individually in foil then roasted at 300 F for at least 1 1/2 hours.
Squeeze some of this garlic into the food processor with the bean spread and puree.
It adds another dimension to the spread.

 

Dessert · Fruit · Gluten Free · Vegan

Melon balls with tequila, lime and mint

Belinda

Gorgeous, slimming, and refreshing at the end of a meal.

Try and get a “melon baller” for this recipe as it will make your life so much easier. They are easy to find these days and you can also get one online.

Serves 4

1 honeydew melon, preferably chilled
3 tbsp cold tequila
finely grated zest of 1/2 lime plus extra to serve
Juice of 1/2 lime
A tiny pinch of sea salt
A few sprigs fresh English mint, leaves only, chopped

Halve the melon and remove the seeds with a spoon. Using a melon baller, scoop the flesh into neat balls and place in a large bowl.

Mix the tequila, lime zest and juice, honey, and salt together in a small pitcher.
Taste and add a little more honey if the dressing is too sour.
Pour over the melon balls, toss very gently to mix and chill for at least 15 minutes.

Divide the melon balls among serving glasses, grate over some lime zest and sprinkle with freshly chopped mint to serve

 

Dessert · Fruit · Gluten Free · Nuts

Roasted pineapple with mint, pistachios and honey

Belinda

This was recently posted in Bon Appetite Magazine, but I happen to have been making this very simple dessert for a while.

Serves 4

1/2 cup (packed) dark brown sugar
1/2 cup freshly squeezed orange juice
3 tbsp flowery honey
1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges
1/4 cup creme fraiche or Greek yoghurt
1/3 cup natural unsalted pistachios, coarsely chopped
2 tbsp torn fresh mint leaves

Preheat the oven to 450 F
Line a large rimmed baking sheet with parchment paper.
Stir the first 3 ingredients together in a large bowl until the sugar dissolves.
Add the pineapple wedges and toss to coat.
Let this marinade, tossing occasionally, for 10 to 20 minutes.
Place the pineapple, one flat side down, on the prepared cooking sheet; Reserve the marinade.

Roast the pineapple for 15 mins. Turn, brush with more marinade and roast until tender and caramelized, 10 to 20 minutes.
Drizzle over with the remaining marinade and let the pineapple cool slightly.

Divide the pineapple among plates. Spoon the creme fraiche or yoghurt alongside.
Garnish with the nuts and fresh mint.