Tag: lime

Gluten Free · Vegan · Whole30 compliant

Sweet potatoes with start anise, ginger and lime

Belinda

This is from a fellow blogger and is divine with the star anise permeating the sweet potato and the lime juice and zest cutting through the sweetness of the potatoes.

Serves 2, but is easily doubled, trebled or ……

1lb sweet potatoes, scrubbed and cut into 1 1/2 inch pieces
1 tbsp olive oil
1 star anise
1 inch piece fresh ginger, grated
1 lime, juice and grated zest
1/2 tsp kosher salt
Freshly ground pepper

Preheat the oven to 425 F

In a large bowl, combine all ingredients and toss.
Arrange the potatoes and all the juices in a single layer on a baking sheet.
Roast for 10 minutes, then shake or flip the potatoes over.
Continue roasting for 10 minutes or however long it takes to become tender and slightly browned.

Serve warm or at room temperature.

There’s a nice depth of flavor that comes from roasting all of the ingredients together, but those who really love ginger and lime might enjoy this variation.
Instead of adding the ginger, lime zest and juice to the olive oil mixture, toss them with the potatoes AFTER roasting for a hotter and zestier flavor

Asian flavors · Fish

Trout with ginger,cilantro and lime

Belinda

Well, after my last posting of the spaghetti with caviar, I thought I would post something very light and slightly less expensive! This is just delectable and very low calorie

Serves 2

2 whole rainbow trout, (about 11 oz each) cleaned and scaled
2 limes, thinly sliced
A 2 inch piece of fresh ginger, julienned
1/4 cup caster sugar
1/4 cup fresh lime juice
Rind of 1 lime, cut into thin strips
1/4 oz fresh cilantro leaves.

Preheat the oven to 350F
Wash the fish and pat dry inside and out with paper towels
Fill the fish cavities with the lime slices and some of the ginger, then place each fish on a large piece of lightly greased aluminum foil.
Wrap the fish firmly to enclose and bake on a baking tray for 20 to 30 minutes, until the flesh flakes easily when tested with a fork.
While the fish is cooking, prepare the syrup

For the syrup;
Combine the sugar and lime juice with 1 cup of water in a small pan and stir without boiling until the sugar dissolves.
Bring to the boil, reduce the heat and simmer for 10 minutes, or until syrupy.
Stir in the remaining ginger and lime strips.
Put the fish onto the serving plates.
Top with the cilantro leaves and spoon the hot syrup over the top.

Baby salmon can also be used for this recipe.

Asian flavors · Do-ahead · Fish

Thai salmon filo parcels

Belinda

These are super low fat, highly tasty and healthy.Wonderful to make ahead of time and perfect for entertaining. They are a Delia Smith fail-safe recipe that I often serve (UK chef and recipe book author)
Those lovely lime and cilantro flavors fill your mouth with freshness and the smoothness of the salmon and the crunchiness of the filo pastry says it all!

Serves 2, but can easily be doubled

2 middle-cut fillets of salmon, skin removed (about 5 oz each and an even thickness)
4 sheets filo pastry (approx 7″ x 12″)
1 tsp grated fresh ginger
Grated zest and juice of 1 lime
1 garlic clove, crushed
1 tbsp fresh cilantro, chopped
2 scallions, finely sliced
2 oz butter, melted
salt and ground black pepper

To serve;
a few sprigs of fresh cilantro
1 lime, cut into quarters

Preheat the oven to 375 F

First of all, in a small bowl, mix together the ginger, lime zest, garlic, cilantro and scallion, then stir in the lime juice.
Now melt the butter in a small saucepan, then lay 1 sheet of filo pastry out on a flat surface, brush it all over with some of the melted butter, spread another sheet of filo on top and brush this lightly with melted butter as well.

Now position one of the salmon fillets near to one end of the filo, season it well and sprinkle half the lime and herb mixture on top.
Next, fold the short end of the pastry over the salmon, then fold the long sides inwards, roll the salmon over twice more and trim any surplus pastry (it’s important not to end up with great wedges of pastry at each end)

Wrap the other piece of salmon in exactly the same way and brush the parcels all
over with melted butter and place on a greased baking sheet.
At this point you can cover and refrigerate them for up to an hour, making sure you bring them to room temp before putting them in the oven uncovered for 20 to 25 minutes or until the pastry is brown and crispy.

Serve garnished with sprigs of cilantro and wedges of the lime to squeeze over.

 

Accompaniments · Asian flavors · Do-ahead · Fish · Gluten Free

Lime ginger mayonnaise (to serve with cold poached salmon or other seafood)

Belinda

This mayonnaise  is utterly easy and a superb flavor. Well worth doing and very unusual.

Makes 1 cup

1/2 cup light, good quality mayonnaise
1/2 cup 2% plain yoghurt
grated rind of 1 fresh lime
2 tsp fresh lime juice
2 tsp freshly grated gingerroot
1 clove garlic

In a small bowl stir together the mayonnaise, yoghurt, lime rind and juice, ginger and garlic.
Cover and refrigerate for 1 hour or for up to 24 hours.

Delicious!!!

Asian flavors · Gluten Free · Poultry

Turkish-style roasted chicken thighs with orange and sesame seed gremolata

Belinda

While trolling the internet for new and interesting recipes I found the beginnings of this recipe and then adapted it. The flavors are really stunning and the chicken becomes sticky and browned with the deep chutney and five-spice flavors permeating it. The orange gremolata sprinkled over the top when you serve it really adds a zing. This is lovely served with simple boiled brown rice in chicken broth

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Preheat oven to 400 degrees F

Serves  4 – 6 but can easily be augmented

1/2 heaped cup of your favorite chutney (make sure it’s a good strong flavored one)
2 tbsp honey
2 tbsp fresh lime juice
1 heaped tbsp spicy brown mustard or coarse grain mustard
1 heaped tbsp grated fresh ginger
1/2 tsp five spice powder
8  large boneless, skinless chicken thighs

Gremolata
2 tbsp Italian parsley, freshly snipped
1 1/2 tbsp sesame seeds, toasted
4 tsp orange rind, finely shredded

In a medium sized bowl combine the first 6 ingredients, mixing well.
Put the chicken thighs in a baking dish, pour over the mixture and coat well.
Put in the oven on a high shelf preferably, for about 45 minutes, taking out and giving a stir about 1/2 way through the cooking.
The chicken thighs should be showing signs of toasty brown bits on them and be lovely with the bubbly sauce.

Mix together in a small bowl, the orange rind, sesame seeds and parsley and sprinkle over the dish as you serve it.
Enjoy!

Asian flavors · Dessert · Gluten Free

Grilled pineapple with rum, lime-ginger syrup and ice cream

Belinda1 Comment
I made this yesterday from my new favorite recipe book, “In the hands of a Chef” by Jody Adams and Ken Rivard.
We were having the traditional BBQ on July 4th with the family and we’re all trying to eat less (Ha!) so I thought this would be light. It is  but not only is it light, it’s incredibly simple and the syrup will knock your socks off!
Serves 4
Syrup
 
1 cup water
2/3 cup sugar
grated zest and juice of 1 lime
grated zest of 1 orange
2 bay leaves
1/4 tsp freshly ground black pepper
2 tsp minced fresh ginger
1/2 vanilla bean, split lengthwise
2 star anise
1 ripe pineapple (make sure it’s ripe as they don’t ripen on the counter top and won’t be sweet enough).
2 tbsp grape seed oil or other mild tasting vegetable oil
1/4 cup dark rum
4 scoops vanilla, mango or coconut ice cream
2 tbsp fresh mint leaves, cut into very thin strips, for garnish
Combine all the syrup ingredients in a non reactive saucepan over medium heat. Bring to a boil, then lower the heat to a simmer and cook for about 20 minutes.
Remove from the heat.
Remove the vanilla bean and allow it to cool. When cool enough to handle, scrape the seeds into the syrup. Discard the pod or save for another use.
Prepare a medium fire in a grill or use a ridged grill pan over the element on your stove.
Chop off the pineapple flower (the sprout with the spiky leaves) and the top inch or so of the fruit. Cut a slice off the bottom of the pineapple so it will stand upright. Slice off the skin in long vertical strips. If there are any “eyes” remaining, cut them out with a paring knife or potato peeler. If you have a pineapple corer, use it to remove the core, then lay the fruit on it’s side and cut into eight 1/2 inch thick slices.
If you don’t have a corer, just turn the pineapple on it’s side and cut the 8 slices, then use a paring knife or cookie cutter to remove the woody core at the center of each slice. (If you are lucky and can buy a ready made pineapple, go ahead and cut your work load down, I did!
Brush the pineapple rings with the oil and grill on both sides until lightly charred, about 5 minutes per side.
Arrange 2 pineapple rings on each plate. Pour a tbsp of rum over each set of rings then drizzle with the spiced syrup. Add a scoop of ice cream to each plate and sprinkle with the thin strips of fresh mint and serve
Asian flavors · Gluten Free · Vegan · Vegetable sides

Lime and sweet chili broccoli with roasted almonds

Belinda

This so light and delicious with the sweet chili sauce and lime giving it real balance and depth, the the almonds the crunch.

2lbs broccoli, chopped into large bite-sized florets
1/3 cup sweet chili sauce
2 tbsp low-sodium soy sauce
2 tsp grated lime rind
2 tsp fresh lime juice
1 tbsp fresh cilantro, chopped
A good pinch of sugar (optional)
1/3 cup roasted slivered almonds to sprinkle on the top

Boil or steam the broccoli until just tender. Meanwhile, roast the almonds for about 9 minutes at 350F (watching them closely, incase of burning) until golden brown.
Mix the sweet chili sauce, soy sauce, lime juice and grated rind, cilantro and sugar together in a small bowl. Drain the broccoli and put in a large serving bowl or platter
Pour the mixture over the hot broccoli, sprinkle with toasted almonds and serve.

Enjoy!

Dessert · Do-ahead · Gluten Free

Lime Coconut Truffles

Belinda

 
In this recipe for lime-coconut truffles, a white chocolate truffle base is infused with fresh lime zest and juice, then rolled in sweet coconut for a refreshing tropical candy. Like many truffle recipes, this recipe requires several extended periods of chilling, so be sure to plan ahead. Yield: about 12 one-inch truffles.
Ingredients:
1/3 cup plus 1 tbsp cream
zest of one lime
1 tbsp fresh-squeezed lime juice
1.25 cup (9 ounces) chopped white chocolate (or chips)
pinch salt
1/2 stick (4 tbsp) butter, cut into small pieces
1 cup shredded coconut
Preparation:
1. Combine the cream and the lime zest in a small saucepan over medium heat, and heat until it starts to simmer and bubble around the edges. Immediately remove from the heat and cover the pan with a lid, allowing the cream to infuse for 20 minutes.
2. While the cream is steeping, combine the chopped white chocolate (or white chocolate chips), the salt, and the diced butter in a large microwave-safe bowl. Microwave the chocolate and butter for 45 seconds, to begin to melt the chocolate and butter. Set aside.
3. After the 20 minutes is up, return the cream to the heat and reheat it, stirring occasionally, until it once again reaches a simmer. Remove the simmering cream from the heat, and stir in the fresh lime juice.
4. Place a wire mesh strainer over the bowl of chocolate and butter, and pour the hot cream through the strainer over the chocolate. Press down on the lime zest in the strainer with a spoon to extract all of the remaining juice.
5. Gently whisk the cream and chocolate together, stirring until the mixture is smooth and all of the chocolate has melted. Cover the surface of the chocolate with cling wrap and refrigerate the candy until firm enough to roll, 4 hours or overnight.
6. While the candy is chilling, prepare the coconut by chopping it finely by hand or in a food processor. It is much easier to roll truffles in coconut that has been finely chopped, and the texture is more palatable as well.
7. Once the chocolate has set sufficiently, use a teaspoon to scoop a ball from the chocolate and roll it between your hands until it is round. Roll the truffle in the chopped coconut until it is completely covered. Repeat with the remaining chocolate and coconut.
8. These truffles should be stored in an airtight container in the refrigerator. Properly stored, they should last for a week. For optimal taste and texture, bring them to room temperature before serving.

Do-ahead · Gluten Free · Salad

Cucumber and avocado salad with lime, mint and feta cheese

Belinda

This comes from another great food blog ‘Kalyn’s Kitchen”

Serves 2 – 4

Ingredients

2 cups peeled and chopped  English cucumbers (3-4 medium sized ones or 2 large)
salt, for drawing water out of cucumber
1 – 2 ripe (but not too squishy) avocados, peeled and chopped into 1/2 inch pieces
1 – 2 tsp fresh lime juice, to toss with the avocado pieces
1/2 cup finely chopped fresh mint, measure after chopping
1/2 cup crumbled Greek (not French) feta, make sure you buy the solid block, not the crumbled.

Dressing Ingredients

 2 tbsp olive oil
1 tbsp fresh lime juice

Directions

Peel the cucumbers and scrape out the seeds, if they are large. Cut the cucumber into half inch pieces and put into a colander. Sprinkle with a generous amount of salt and let it sit for 30 minutes. make sure you put a bowl underneath as there will be a fair amount of liquid that the cucumbers give off.
After 30 minutes use paper towels to blot the moisture and salt from the cucumbers.

While the cucumber is draining peel the avocados and chop into 1/2 inch pieces. Put the avocado into a large salad bowl and gently toss with the 1 to 2 tsp fresh lime juice.
Wash the mint and chop finely.
Whisk together the olive oil and lime juice to make a dressing and measure out 1/2 cup of crumbled feta.

Add the drained cucumbers, mint and dressing to the avocado and combine.
Then gently stir in the crumbled feta into the salad ingredients.
Serve immediately.

This salad doesn’t do well sitting in the fridge for too long

 

Asian flavors · Fish · Gluten Free · Nuts

Caramel Salmon with Lime (CleanCuisine)

Belinda

This is an unbeatable salad combination of Thai tastes, c/o Jill Duplex, a wonderful Australian cookery book writer. The flavors in this dish are chilli, cilantro, mint, sugar, lime juice and fish sauce, all perfect for a piece of delicate, rich salmon.
A really innovative, tasty, complex salad dish for either a main course or a starter.

Serves 4

4 thick salmon fillets, skinned (choose wild salmon, if possible)
200 grams bean sprouts
2 tbsps vegetable oil
50 grams fresh mint leaves, left whole
25 grams cilantro leaves, left whole
3 scallions, finely chopped
2 tbsps salted or dry roasted peanuts, crushed coarsely
1 lime, quartered

Sauce
100 grams soft brown sugar
125 mls water
1 red chilli, finely sliced
3 cm knob of fresh ginger, finely sliced
2 garlic cloves peeled and smashed
4 tbsps Thai fish sauce
4 tbsps fresh lime juice

To make the sauce, use the ingredients in the “sauce” list only. Dissolve the sugar in the water in a small pan and bring to the boil, stirring.
Add the chilli, ginger and garlic and let it bubble away to reduce (but do not boil over!) for 4 – 5 minutes until quite syrupy.
Remove from the heat and add the fish sauce and the lime juice.

Cut the salmon into bite-sized pieces, about 3cm square and coat lightly in the caramel sauce.
Pour a jug of boiling water over the bean sprouts then drain and set aside.
Heat the oil in a non-stick frying pan and fry the salmon quickly until caramelized, keeping the inside pink.

Combine the salmon, mint, coriander, scallions and bean sprouts in a bowl and toss well.
Strain the sauce and keep warm, if necessary, reheat.
Arrange on warmed dinner plates, spoon the warm sauce over the top and scatter with peanuts.

Serve with the lime wedges and plenty of steamed rice.