Author: bridgete

Categories
Pasta Vegetarian

Spinach & ricotta cannelloni

Ingredients

  • 400 g spinach
  • extra-virgin olive oil
  • ¼ teaspoon ground nutmeg
  • 1 onion
  • 2 cloves of garlic
  • 2 x 400 g tins of quality plum tomatoes
  • 1 bay leaf
  • ½ a bunch of fresh basil , (15g)
  • ½ a lemon
  • 1 large free-range egg
  • Parmesan cheese
  • 250 g ricotta
  • 150 g cannelloni , about 14 tubes
  • 2 x 125 g mozzarella balls

Method

  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Cook the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with salt and pepper, cover . Place in a sieve to drain into a bowl and set to one side to cool.
  3. Dice the onion and cook in a drizzle of olive oil. until soft. Put aside
  4. Make tomato sauce. Break apart the canned tomatoes in the pan and add crushed garlic and bay leaf. Pick in a few basil leaves and grate in the zest of the lemon half, then let it gently simmer for 20 minutes until the sauce has thickened. Season with salt and pepper.
  5. Squeeze the moisture out of the spinach into the bowl. Chop the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl.
  6. Beat the egg and grate 2 teaspoons of Parmesan cheese. Stir the ricotta, egg and Parmesan into the spinach. Season to taste.
  7. Spoon in the spinach mixture into the cannelloni shells. Lay them in a 20cm x 25cm oven dish.
  8. Spread the tomato sauce over the cannelloni. Pick the remaining basil leaves and scatter most of them over the tomato sauce. Slice the mozzarella and lay the slices on top, drizzle with extra-virgin olive oil and season.
  9. Place in the oven and cook for 35 to 40 minutes or till the top is golden and the pasta tender (if the top browns too fast, cover the dish with foil). Remove from the oven and let stand for a few minutes before serving with the remaining basil leaves.
Categories
Salad

Iceberg Wedge with Blue Cheese

FOR THE DRESSING:

  • 4 oz. blue cheese, such as Maytag
  • 2 tbsp. heavy cream
  • 2 tbsp. mayonnaise
  • 2 tbsp. milk
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. Worcestershire
  • 1⁄4 tsp. hot sauce, such as Tabasco
  • 1 small shallot, finely chopped
  • Kosher salt and freshly ground black pepper, to taste

FOR THE SALAD:

  • 1 head iceberg lettuce, cored and halved lengthwise
  • 4 strips cooked bacon, torn
  • 10 cherry tomatoes, halved
  • 8 basil leaves, torn
  • 4 oz. crumbled blue cheese, such as Maytag
  • Freshly ground black pepper, to taste
  • Flatbread or toasted pita, for serving

Instructions

  1. Make the dressing: In the bowl of a food processor, combine blue cheese, cream, mayonnaise, milk, oil, Worcestershire, hot sauce, and shallot, and process until smooth and creamy, about 15 seconds. Season dressing with salt and pepper and transfer to a small bowl; set aside.
  2. Arrange lettuce cut side up on two plates. Spoon dressing over each wedge and garnish salad with bacon, tomatoes, basil, and blue cheese. Season with black pepper and serve with the flatbread, if you like.
Categories
Fish

Squid with sweet potato and lemon salsa

INGREDIENTS

  • 500g (net weight) sweet potato, peeled and cut into 1cm dice
  • 2 small lemons
  • 150g trimmed celery, cut into 1cm dice
  • 1½ tbsp pitted Kalamata olives, cut into quarters lengthways
  • 2½ tbsp capers
  • 3 garlic cloves, crushed
  • 6 anchovy fillets, roughly chopped
  • 6 tbsp chopped parsley
  • 2½ tsp maple syrup 
  • 5 tbsp olive oil 
  • ¾ tsp salt
  • Freshly ground black pepper
  • 800g cleaned squid, cut into rings, or butterflied and cut into pieces
  • 60g rocket
  • Chilli oil, to finish
  1. Place a medium-sized pan of salted water on your stove top and bring to a boil. Once boiling, add the sweet potato, simmer for five to seven minutes, then test for doneness – they need to be tender but still retain their shape, so watch out that they don’t turn into mush. Drain into a colander and leave to cool down.
  2. Next, take the lemons and, with a small, sharp knife, trim off their tops and tails. Now cut down their sides, along their round curves, to remove the skin and white pith. Over a medium bowl – to collect any juice that escapes – remove the individual lemon segments by cutting between the membranes. Put the segments in the bowl, then squeeze any remaining juice from the desegmented lemons over the top.
  3. Add the cooked sweet potatoes to the lemon bowl, then gently stir in the celery, olives, capers, garlic, anchovy (if using), parsley, maple syrup, three tablespoons of olive oil, salt and pepper. The salsa can now be left at room temperature for a couple of hours, or refrigerated and used the next day.
  4. To cook the squid, heat up a ridged griddle pan or a barbecue until really hot – again, this is an essential factor in the cooking process. Throw the squid pieces in the pan a few at a time, without crowding, grill for about one minute each side, then remove, and repeat with the remaining squid.
  5. Once all the squid is cooked, toss it gently into the salsa ingredients. The heat of the squid will turn this into a warmish salad.
  6. As you plate it, dot with the rocket and finish with a trickle of chilli oil.
Categories
Vegetarian

Seared Halloumi with Peanut Dukkah and Honey

  • ¼cup skinless raw peanuts
  • 2Tbsp. toasted white sesame seeds
  • 1Tbsp. black sesame seeds
  • 1tsp. coriander seeds
  • 1tsp. cumin seeds
  • ½tsp. finely ground black pepper
  • 28-oz. packages Halloumi cheese
  • ¼cup (or more) extra-virgin olive oil
  • ¼cup honey, warmed

Step 1

Preheat oven to 350°. Toast peanuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool. Crush with a mortar and pestle or finely chop. Transfer to a medium bowl, add both sesame seeds, and toss well.

Step 2

Toast coriander seeds and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Coarsely grind in spice mill or with mortar and pestle and add to peanut mixture along with pepper; mix dukkah well.

Step 3

Cut each piece of Halloumi in half on a diagonal. Working with 1 piece at time, place Halloumi cut side down on a cutting board and slice lengthwise into triangular planks. (You should have 12 total.) Pat dry with paper towels.

Step 4

Heat oil in a large heavy skillet, preferably cast iron, over medium-high. Working in batches and adding more oil as needed, cook Halloumi until golden brown, about 2 minutes per side. Transfer to fresh paper towels to drain.

Step 5

Arrange on a platter; drizzle with honey and sprinkle with some dukkah.

Step 6

Do Ahead: Dukkah can be made 2 weeks ahead. Store airtight at room temperature.

Categories
Vegetarian

Lentil Burrito

  • 2 red onions
  • 2 cans lentils
  • 150 grams sundried tomatoes
  • 200 grams green olives (in lemon)
  • 750 grams cabbage
  • 100 grams cream cheese with garlic and herbs flavoring
  • 8 tortilla wraps
  • 175 grams grated Gouda jong cheese

Shred the onion. Rinse the lentils and drain in a colander. Drain the sun dried tomatoes. Save 2 tablespoons of the oil. Cut them into strips.

Heat 1 tablespoon of the tomato oil and fry the onions. Add the lentils and olives and cook stirring for 5 minutes. Add pepper and salt.

Cut the cabbage into strips. Heat the remaining tomato oil and fry the cabbage for 3 minutes. Then stir in the cream cheese, then add the lentils, olive and sun dried tomato mixture.

Warm the tortillas and rool them up

Categories
Fish

Baked Fish in Tahini Sauce (Siniyet samak bil tahineh)

For the tahini sauce

  • 1⁄2 cup plus 2 Tbsp. (5¼ oz.) tahini
  • 2 medium garlic cloves, coarsely chopped (2 tsp.)
  • 2 Tbsp. fresh lemon juice
  • 1⁄2 tsp. kosher salt

For the fish

  • 1⁄4 cup plus 3 Tbsp. extra-virgin olive oil, divided
  • 2 medium onions, thinly sliced (3⅓ cups)
  • Six 5¼-oz. cod, hake, or halibut fillets
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. finely grated lemon zest
  • 1½ tsp. ground cumin, divided
  • Kosher salt and freshly ground black pepper
  • 1⁄4 cup plus 2 Tbsp. all-purpose flour
  • 2 medium-hot green chiles, such as serrano or jalapeño, stemmed, seeded, and thinly sliced (⅓ cup)
  • 3 Tbsp. pine nuts
  • 1⁄2 cup coarsely chopped Italian parsley leaves
  • 1 tsp. ground sumac
  • Lemon wedges, to serve

Instructions

  1. Make the tahini sauce: In a medium bowl, whisk together the tahini, garlic, lemon juice, salt, and ¼ cup cold water to make a thick and creamy sauce. Set aside.
  2. To a large skillet over medium-low heat, add 3 tablespoons of olive oil; when the oil is hot, add the onions and cook, stirring occasionally, until wilted, 10–12 minutes. Add 3 tablespoons cool water and cook, stirring occasionally, until the onions have completely softened but have not taken on any color, 8–10 minutes more. Remove from the heat and set aside to cool to room temperature.
  3. Preheat the oven to 425°F.
  4. Meanwhile, in a large, shallow bowl, stir together the lemon juice and zest, and ½ teaspoon cumin; season to taste with salt and black pepper, then add the cod fillets and turn several times to coat. Set aside to marinate at room temperature for 10 minutes. (Don’t leave it for much longer than this, otherwise the fish will start to break down.)
  5. To a medium skillet over medium-high heat, add the remaining oil. Sprinkle the flour over a large plate and, one at a time, lift the fish pieces from the marinade and lightly dredge in the flour. Add the fish to the skillet (without crowding the pan) and cook, turning once halfway through, just until both sides are golden, about 2 minutes per side. Transfer the fish to a 9-by-13-inch baking dish and set aside.
  6. Stir the cooled onions and the chiles into the reserved tahini sauce, then pour the sauce over the fish, smoothing the surface with the back of a spoon. Sprinkle with the pine nuts, transfer to the oven, and roast until the fish is just cooked through, 6–8 minutes. Switch the oven to the broiler setting and continue cooking until browned and bubbly, about 3 minutes more. Sprinkle with parsley and sumac and serve warm or at room temperature, with lemon wedges on the side.
Categories
Vegetarian

Cheesy Rice Pie

Ingredients

  • 2⅓ cups cooked long-grain rice
  • 2¼ cups (8 oz.) coarsely grated mild cheddar cheese
  • 10 oz. thin asparagus spears, cut on the bias in ¼-inch pieces (1⅔ cups)
  • 2 small zucchini (13 oz.), coarsely grated
  • 1 small red bell pepper (5 oz.), finely diced
  • ½ cup thinly sliced scallions
  • Kosher salt and freshly ground black pepper
  • 3 large eggs, lightly beaten
  • 1 cup (8¾ oz.) natural, whole milk yogurt
  • Butter or olive oil for greasing the pan

Instructions

  1. Preheat the oven (with one of its racks positioned in the center) to 375°F.
  2. To a large bowl, add the rice, cheese, asparagus, zucchini, bell pepper, and scallions and toss well to mix. Season to taste with kosher salt and freshly ground black pepper, then add the eggs and yogurt and stir until thoroughly combined.
  3. Lightly grease a 9-inch springform tin or cake pan, then transfer the rice mixture into it, smoothing the top with the back of a spoon. Transfer to the oven and bake until the pie is firm and set in the center and lightly browned, 35–40 minutes. Cool slightly before unmolding, then cut into slices and serve warm or at room temperature.
Categories
Scallops

Seared Sea Scallops with Gingered Pea Purée and Parsley Gremolata

  • For the Scallops and Pea Puree
  • 2 cups shelled English peas
  • salt
  • 1 large garlic clove
  • 1 tablespoon freshly grated ginger
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • freshly ground black pepper
  • pinch cayenne (optional)
  • 16 large sea scallops, about 1 1/2 pounds
  • Cilantro Gremolata (see below)
  • For the Cilantro Gremolata
  • 1 cup parsleyleaves, chopped
  • 1 garlic clove, minced
  • 2 tablespoons finely grated lemon zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshy ground black pepper
  1. Prepare the Pea Purée: Bring 4 cups water to a boil in a large saucepan. Add 2 teaspoons salt and the peas. Cook until peas are tender. Remove from heat and drain peas, reserving 1 cup cooking liquid.
  2. Combine peas, 1/4 cup reserved water, garlic, ginger, 2 tablespoons olive oil, lemon juice, 1 teaspoon salt, 1 teaspoon black pepper and cayenne in bowl of food processor. Purée until smooth. Add more water as necessary to achieve desired consistency; the purée should not be too thin. Transfer to a bowl and keep warm.
  3. Prepare scallops: Pat scallops dry and sprinkle all over with salt and pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Add half of the scallops, taking care not to overcrowd in the pan. Cook, turning once, until brown on both sides and just cooked through, about 4 minutes. Transfer to plate and keep warm. Repeat with remaining scallops.
  4. To assemble, spoon pea purée on serving plates. Top with scallops. Sprinkle scallops and purée with gremolata. Drizzle lightly with extra-virgin olive oil. Serve immediately.
  1. For the Parsley Gremolata
  2. Combine all the ingredients together in a small bowl and mix well.
Categories
Fish Salad

Seafood, Fennel, and Lime Salad

  • 2 small fennel bulbs
  • 1/2 red onion, very thinly sliced
  • Grated zest and juice of 1 lime
  • 2 cloves garlic, crushed
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped flat-leaf parsley
  • 1 mild chile, seeded and finely chopped
  • 4 tablespoons olive oil
  • 8 tiger prawns
  • 12 ounces cleaned baby squid
  • 1 tablespoon sumac
  • 2 tablespoons chopped cilantro
  • Coarse sea salt
  • Pomegranate seeds for garnish (optional)
  1. Trim the bases and tops of the fennel bulbs, then slice crosswise as thinly as you can. A mandoline would be useful here. In a large bowl, mix the fennel and red onion with the lime zest and juice, garlic, dill, parsley, chile, 2 tablespoons of the olive oil, and 1/2 teaspoon salt. Set aside.
  2. To prepare the prawns, peel the shells away from the bodies, keeping the tail segment of the shell on. Cut a swallow slit along the back of each prawn and use the tip of a small knife to remove the dark vein.
  3. Place a heavy cast-iron pan, preferably a ridged grill pan, over high heat and leave for a few minutes until piping hot. Meanwhile, mix the prawns and squid with the remaining 2 tablespoons oil and a pinch of salt. Grill them in small batches, turning them over after 1 minute and continuing until just done (about 1 more minute for the squid and 2 to 3 for the prawns). Transfer to a cutting board and slice the squid into thick rings. You can leave the prawns whole or cut them in half.
  4. Add the seafood to the salad bowl and toss together. You can serve the salad immediately or leave it in the fridge for up to 1 day. To serve, stir in the sumac and cilantro, then taste and adjust the seasoning. When pomegranate seeds are available, they make a beautiful garnish.
Categories
-sides Vegetarian

Grilled Grapes with Burrata

  • 1 1/4 ounces seedless red grapes, pulled off their vine
  • 2 tablespoons Valdespino vinegar (or other best-quality sherry vinegar)
  • 3 tablespoons olive oil
  • 1 garlic clove, crushed
  • 1 1/2 teaspoons dark brown sugar
  • 1 1/2 teaspoons fennel seeds, toasted and lightly crushed
  • Flaked sea salt and black pepper
  • 3 large balls of burrata or buffalo mozzarella
  • 6 small purple or green basil sprigs, to serve
  1. Put the grapes in a medium bowl with vinegar, oil, garlic, sugar, 1 teaspoon of the fennel seeds, 1/4 teaspoon of flaked salt, and plenty of pepper. Mix well and marinate for at least 1 hour and up to 1 day. Thread 5 or 6 grapes onto each skewer. Don’t throw away the marinade; you’ll need it when serving.
  2. Place a grill pan over high heat and ventilate your kitchen well. Once hot, add the grape skewers in batches and grill for 2 to 3 minutes, turning after 1 1/2 minutes. Remove from the heat.
  3. When ready to serve, tear the balls of burrata in half and place one-half on each plate. Arrange the grape skewers to lean against them—2 per portion—and spoon 1 1/2 teaspoon of the marinade over the cheese. Alternatively, arrange on a platter to serve a crowd. Sprinkle with the remaining 1/2 teaspoon of fennel seeds, garnish with a sprig of basil, and serve.