Chilled Asian-scented pea soup with crab and radishes

July 19, 2021September 7, 2022 Belinda

Served in small portions, this chilled Asian-scented pea soup can feed a lot of people. If you’re going to do that, make more of the crab mixture.
Recipe from Diana Henry

Prep time: 20 minutes, plus chilling time | Cooking time: 15 minutes
SERVES 8 or more

1 tbsp groundnut oil
1 onion, finely chopped
1″ (2.5cm) piece of root ginger, peeled and grated
2 green chillies, halved, deseeded and chopped
2 garlic cloves, finely sliced
finely grated zest and juice of 2 limes
1.5lbs (650g) frozen or fresh peas
2.5 cups (600ml) vegetable or light chicken stock
2 x 5 fl oz (160ml) cans coconut cream
1oz (25g) fresh cilantro, very roughly chopped
5 tbsp fish sauce, or as needed
Superfine (caster) sugar, if needed

To serve:
5oz (150g) white crabmeat
juice of 1 lime
½ red and ½ green chili, deseeded and very finely chopped
2 tbsp coriander, chopped
8 radishes, of mixed colors, cut into matchsticks

Heat the oil in a heavy-based pan. Add the onion and a little salt and cook over a low heat until the onion is softening, but isn’t colored.
Add the ginger, chili and garlic and cook, stirring occasionally, for about 5 more minutes. Add the lime zest, peas, stock and coconut cream and bring to just under the boil.
Turn down the heat, simmer for 3 minutes, then pour the soup into a cold container and leave it to cool.
Once the soup has reached room temperature, purée with the cilantro in batches, using a blender ideally, as it gives a smoother result than a food processor.
Add the lime juice and fish sauce, then purée again.
Taste for seasoning and, if needed, add more fish sauce, lime juice or even a tiny pinch of sugar – you need to get a good balance of sweet and sour flavors. Chill the soup.

To serve, mix the crab with the lime juice, chili, cilantro and a little salt.
Sprinkle some radishes on the top of each serving, then spoon some crab mixture on top.
Serve.

Pasta · Vegetarian pasta

One-Pan Orzo With Spinach and Feta

October 12, 2020 Belinda1 Comment

Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables.
A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you’re looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.

Recipe c/o Melissa Clark

One-Pan Orzo With Spinach and Feta

Serves 4
2 tbsp unsalted butter
4 large scallions, trimmed and thinly sliced
2 large garlic cloves, minced
8 oz baby spinach leaves (8 cups), coarsely chopped
1 tsp kosher salt
1 ¾ cups chicken or vegetable stock
1 cup orzo
1 tsp finely grated lemon zest (from 1 lemon)
¾ cup crumbled feta (3 ounces), plus more for garnish
½ cup frozen peas, thawed (optional)
1 cup chopped fresh dill, or use parsley or cilantro

Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.

Appetizers · Asian flavors · Fish · Gluten Free

Scallops with Thai-scented pea puree

September 9, 2020September 9, 2020 Belinda

Recipe from Nigella Lawson

“I love the bouncy sweetness of scallops and, although you might think the equal sweetness of the peas would be too much alongside, the deep flavor of cilantro and chili and the sharpness of lemongrass miraculously provided by the Thai green curry paste, make it a zingy and yet still comforting accompaniment. This is a real treat of a supper, both for the eater and the cook.

Serves: 2

1 lb frozen petits pois
1 tbsp green Thai curry paste (or less if you don’t want too much heat)
⅓ cup creme fraiche
Kosher salt (to taste)
2 tsp peanut oil (or other flavorless oil)
2 tsp butter
6 large scallops (preferably diver caught) (or 10-12 small ones)
juice of 1 lime
2 tbsp chopped cilantro (or Thai basil)

Cook the peas in boiling, slightly salted water until tender, then drain and tip into a blender, adding 1 tablespoon curry paste and the crème fraîche. Season to taste with salt and perhaps add more curry paste, depending how strong it is.

Heat the oil and butter in a frying pan until foamy, then fry the scallops for about 2 minutes a side. If you are using big scallops, then it is sometimes easier to cut them in half across. When they are cooked, they will have just lost their raw look in the middle and be lusciously tender, while golden and almost caramelized on the outside.

Lift the scallops onto 2 warmed plates and then de-glaze the hot pan by squeezing in the lime juice. stir to mix well and pick up every scrap of flavor, then pour this over the scallops on each plate.
Dish up the pea purée alongside the scallops, and sprinkle with the chopped cilantro or Thai basil.

Serve with another wedge of lime, if you feel like it.

Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Vegan

Green pea hummus

February 24, 2019September 7, 2022 Belinda

This is delicious and oh soooo easy, using frozen peas!

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Makes about 2 cups

1lb frozen baby peas or petit pois, thawed
1/4 cup extra-virgin olive oil
1 garlic clove, crushed
2 tbsp fresh lemon juice
salt and freshly cracked black pepper

Set aside 1/4 cup peas for garnish. Place remaining peas, olive oil, garlic, and lemon juice in bowl of food processor and process until smooth puree is formed, scraping down sides as necessary, about 30 seconds total.

Transfer hummus to serving bowl, sprinkle with remaining whole peas, drizzle with additional extra-virgin olive oil, and serve with crostini or pita bread.

** For Green Pea Hummus with Mint and Feta:
Follow directions for Green Pea Hummus adding 1/2 cup of chopped fresh mint leaves and 2 ounces crumbled feta cheese along with other ingredients to food processor in step 1. Serve garnished with additional chopped mint and crumbled feta.

Pasta

Burrata Topped English Pea, Basil, Pistachio Pesto with Linguine

August 26, 2018 Belinda

I’m in a pasta sort-of-mood! Love this one.

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Serves 4

Pesto:
1 large garlic clove
1/2 cup frozen peas, thawed
2 oz chopped pistachios
2 bunches basil leaves
1/2 cup extra virgin olive oil
2 oz grated Parmesan
Salt and pepper to taste

12 oz dry linguine
2 balls burrata cheese, divided
crushed red pepper flakes

Place the garlic and peas into the well of a food processor and pulse for about 10 times.
Scrape down the sides of the bowl, add the pistachios and continue to pulse 6 or 7 times.
Add the basil leaves and process together, drizzling oil into the mixture with the motor running, until fully incorporated and a thick pesto has formed. Fold in the grated parmesan and season with salt and pepper. Set aside.
Fill a large pot with water and bring to a boil over high heat.
Add a small handful of salt and linguine and boil the pasta, stirring occasionally until al dente, about 6 to 8 minutes.
Drain the pasta, reserving 1/2 cup pasta water.
Scoop the pesto into a large mixing bowl and top with the linguine. Toss together.
Pour the reserved pasta water over the linguine and pesto and continue to toss together until completely combined. Adjust seasonings.
Divide pasta onto the serving plates and top each serving with a half ball of burrata and finish with small sprinkle of crushed red pepper flakes.

Dairy-free · Do-ahead · Gluten Free · Soup

Thai pea soup in a blender.

April 28, 2018September 7, 2022 Belinda

What could be easier than making soup in the blender from beginning to end??

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This Thai pea soup is made completely in the blender and is full of fresh spring flavor with ginger, lemongrass, coconut milk, jalapeno peppers and peas.

3 cups fresh or frozen peas (if using frozen, thaw beforehand)
1x 15 oz can full fat coconut milk
1/2 cup vegetable or chicken broth
1 large shallot
zest and juice of 1 lime
2 tsp lemongrass paste (I use the Gourmet Garden brand found in the refrigerated area of the produce section)
1/2 jalapeno
1 1/2 inch piece fresh ginger
1/2 tsp red pepper flakes
1 cup fresh cilantro
salt and pepper to taste
Pea shoots and dash red pepper flakes for garnish

Combine all the ingredients in a blender and blend until smooth.
Garnish with pea shoots and red pepper flakes.
Soup can be served cold, room temperature or hot depending on your preference.

Asian flavors · Dairy-free · Grains · Poultry

Asian-influenced chicken and coconut “paella”

January 3, 2016February 7, 2016 Belinda

This is Tyler Florence’s Asian version of a Spanish paella which is gorgeous. The chicken thighs are lightly crusted with crushed coriander seeds then sauteed and tucked into basmati rice that has been simmered in sweet coconut milk and ginger. Need I say any more?

Serves 4 to 6

1/4 cup coriander seeds
8 chicken thighs
Kosher salt and freshly ground black pepper
Extra virgin olive oil
1 large onion, finely minced
1-inch piece of fresh ginger, peeled and chopped
1 bay leaf
2 cups basmati rice
Grated zest of 1 lemon
1 1/2 cups chicken broth
1 1/2 cups coconut milk

Pea Salad
1 cup frozen peas, thawed in a colander under cool water
A small handful of fresh mint leaves
1 bunch watercress
Juice of 1/2 lemon
3 tbsp extra virgin olive oil
Kosher salt and freshly ground pepper

Mint leaves for garnish
Lemon wedges for garnish

Preheat the oven to 400 F
Coarsely crack the coriander by either pulsing in a spice grinder, wrapping the seeds in a tea towel and crushing them with a rolling pin or grinding them in a pepper grinder on a coarse setting.
Season the chicken thighs well with salt and pepper and sprinkle all over with the cracked coriander.

Heat 3 tbsp olive oil over medium-high heat in a large, deep ovenproof skillet. Lay the chicken thighs in the pan, skin side down and give them a good sear for 4 to 5 mins to develop a nice crust.
Turn and cook for 4 to 5 mins on the other side to brown the meat. Take the chicken out of the pan.

Put another 2 tbsp of olive oil in the pan and turn the heat down to medium. Add the onion, ginger and bay leaf, and cook, stirring for 4 to 5 mins, until the onion is soft but not colored.
Now you’ve got all this great flavor going on in the bottom of the pan; chicken drippings, onion, ginger and bay leaf. Add the rice and season with salt and pepper. Stir for a minute or two until the grains are well coated with oil. Stir in the lemon zest. Now add the broth and coconut milk and bring that to a simmer.
Tuck in the chicken thighs, put the whole thing in the oven, and bake, uncovered, until the rice is tender and bound by a creamy sauce and the chicken is entirely cooked through,about 30 minutes.
Discard the bay leaf.

When the chicken is done, put the peas, mint and watercress into a bowl. Add the lemon juice, olive oil, salt and pepper and give it a good toss. Taste for seasoning. To serve take a big spoon and scoop out some chicken and rice and garnish each plate with the pea salad

Appetizer Vegetarian · Appetizers · Gluten Free · Vegetable-related

Roasted cauliflower with truffled pea pesto and feta crema

September 17, 2015February 8, 2016 Belinda

I had this at “Etch” in Nashville recently and thought I had died and gone to heaven. It is a stunning appetizer with two fabulous dips and would be wonderful to serve for a dinner party as it’s so easy.

Serve 4 (or 2 if you adore it)

1 head of cauliflower cut into bite sized florets
1 tbsp olive oil plus more for garnish
Salt and pepper
Pea shoots or micro greens for garnish
A few salted almonds or Marcona almonds dropped onto the pea pesto
A few green olives and thinly sliced scallions for garnish

Pea pesto
2 cups fresh blanched peas or 2 cups frozen peas, thawed
2 tbsp butter
1 tbsp water
(Some people swear by adding 2 drops of liquid smoke, but it’s optional)
1 tbsp extra virgin olive oil
¼ cup grated Parmesan
½ tsp salt
1 pinch cayenne pepper
1 tbsp truffle oil
For the pea pesto
In a medium saucepan over medium heat, warm the peas with the butter and water until they are tender.
Add all the ingredients except the truffle oil to a blender, and mix slowly.
Gradually increase the speed until the mixture is creamy, adding truffle oil as you blend.
Add a few drops of water if the mixture is too thick.

Feta crema
4 oz cream cheese, softened
2 oz Greek feta cheese, crumbled
2 tbsp olive oil
1 tbsp fresh lemon juice
1/3 cup cauliflower, shaved with a box grater to snow-like consistency
Salt and pepper
For the Feta Crema
Stir the ingredients together until smooth

For the cauliflower
Preheat the oven to 375 to 400 degrees. In a medium mixing bowl, toss the cauliflower florets with 1 tbsp olive oil and salt and pepper to taste
Spread out the cauliflower on a baking sheet into an even single layer.
Roast until the edges are browned and the florets are easily pierced with a knife, between 15 and 20 minutes
To Serve
Place the roasted cauliflower florets in the center of a serving platter and drizzle with olive oil.
On one side of the florets mound the pea pesto and on the other side, mound the feta crema.
Garnish with the pea shoots or other seasonal micro greens, scallions, olives and almonds.