Author: bridgete

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.
Categories
Fish

Smoked haddock and oyster quiches

  • small sweet potato, peeled and cut into 2cm dice 
  • 2 tbsp olive oil
  • Salt and black pepper  
  • 1 tsp maple syrup     
  • 1 small leek, outer leaves removed, the white thinly sliced on an angle  
  • 150ml whole milk  
  • 140g piece haddock fillet, skinless and boneless  
  • 1 tsp black peppercorns  
  • 2 bay leaves  
  • 250g puff pastry  
  • Flour, for dusting  
  • 1 egg  
  • 120ml double cream  
  • 1 tsp mustard powder  
  • Finely grated zest of ½ lemon  
  • 10g tarragon leaves, chopped  
  • 85g tin smoked oysters, drained and each oyster cut in half
  1. Heat the oven to 200C/390F/gas mark 6. In a bowl, mix the sweet potato with a tablespoon of oil, a quarter-teaspoon of salt and a little black pepper. Tip on to a small baking tray and roast for 20-25 minutes, until cooked and starting to brown. Tip back into the bowl, add the maple syrup, mash roughly and set aside.
  2. Heat the remaining oil in a medium sauté pan on a medium flame. Add the leek, an eighth of a teaspoon of salt and a little black pepper, fry for four minutes, stirring, until cooked, then tip into a bowl.
  3. Give the sauté pan a wipe, then add the milk, haddock, peppercorns and bay leaves. Bring to a simmer, cover and cook for four minutes, until the fish flakes when touched. Remove from the heat, set aside to cool, then lift out the fish with a slotted spoon and break into a bowl, in roughly 2cm pieces. Cover and refrigerate; discard the milk and aromatics.
  4. Turn down the oven to 180C/350F/gas mark 4. On a lightly floured surface, roll out the pasty to 2mm thick, then cut into circles to fit six 8cm-diameter, crinkle-edged tart cases with removable bases. Press the pastry into the moulds, trim the edges and prick all over with a fork. Place baking paper discs in each and fill with baking beans. Transfer to a baking tray, rest in the fridge for 10 minutes, then bake for half an hour. Remove the paper and beans, bake for 10 minutes more, until turning golden brown, then set aside to cool.
  5. While the tart shells are cooking, put the egg, cream, mustard, lemon zest and chopped tarragon in a bowl with an eighth of a teaspoon of salt and a grind of black pepper. Whisk to combine, then pour into a small jug.
  6. Spoon a 3mm-thick layer of sweet potato mash into each tart base. Dot the oyster halves on top, followed by the haddock and leek: you want to be able to see everything. Divide the cream between the tarts, then bake on the top shelf of the oven for 20 minutes, until set. Leave to rest for five minutes, then serve.

Categories
Vegetarian

Braised Eggs with Leek and Za’atar

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil, divided
  • 2 extra-large leeks (or 4 small), trimmed and thinly sliced (about 6 cups)
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/4 cups low-sodium vegetable broth
  • 1/2 small preserved lemon, seeds discarded, skin and flesh finely chopped
  • 1 teaspoon cumin seeds, lightly toasted and crushed
  • 7 ounces baby spinach leaves (about 7 packed cups)
  • 6 large eggs
  • 3 1/4 ounces feta cheese, crumbled into 3/4-inch pieces (about 1 generous cup)
  • 1 tablespoon za’atar
  1. Heat the butter and 1 tablespoon of the oil into a large sauté pan with a lid and place over medium-high heat. Once the butter starts to foam, add the leeks, 1/2 teaspoon of salt, and plenty of pepper. Fry, stirring frequently, until the leeks are soft, about 3 minutes. Add the vegetable broth, lemon, and cumin. Bring to a boil and cook until most of the broth has evaporated, 4 to 5 minutes. Add the spinach and fold in until wilted, about 1 minute.
  2. Reduce the heat to medium. Use a large spoon to make 6 indentations in the mixture. Break 1 egg into each space. Sprinkle the eggs with a pinch of salt, dot the feta around the eggs, then cover the pan. Simmer until the egg whites are set but the yolks are still runny, 4 to 5 minutes. Meanwhile, mix the za’atar with the remaining 1 tablespoon of oil.
  3. Brush the za’atar over the eggs. Serve at once, straight from the pan.
Categories
Salad Vegetarian

Cauliflower, Pomegranate and Pistachio Salad

  • 1 large cauliflower
  • 1 medium onion roughly sliced (130gr)
  • 80ml olive oil
  • 25gr parsley roughly chopped
  • 10gr mint roughly chopped
  • 10g taragon roughly chopped
  • Seeds for 1/2 of a medium pomegranate
  • 40gr pistachio nuts lightly toasted and roughly chopped
  • 1 tsp ground cumin
  • 1 1/2 tbsp lemon juice
  • salt

Preheat oven to 200c

Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets roughly 3cm wide and add these to a separate bowl with cauliflower leaves and onion. Toss everything together with 2 tbsp oil and 1/4tsp salt and spread out over a parchment lined baking tray. Roast for about 20 minutes until cooked through and golden-brown. Remove from the oven and set aside to cool.

Once cooled, put the roasted vegetables into a large bowl with the 50ml oil, the grated cauliflower and the remaining ingredients along with 1tsp salt. Toss gently just to combine, then serve.

Categories
Fish

Salmon with Pinenut, Currant & Olive salsa

  • 100 g dried currants
  • 4 salmon filets, skin on no bones
  • 100ml olive oil
  • 4 celery sticks cut into 1 cm pieces (180g) leaves removed but saved for garnish
  • 30g pine nuts, roughly chopped
  • 40g capers, plus 2 tbsp of their brine
  • 40g large green olives, pitted and cut into 1cm pieces (about 8)
  • 1 good pinch of saffron threads (1/4 tsp) mixed with 1 tbsp hot water
  • 20g parsley roughly chopped
  • 1 lemon finely grate the zest to get 1 tsp then juice to get 1 tsp
  • salt and pepper

Cover the currants with boiling water and set aside to soak for 20 minutes while you prep the salmon and make the salsa.

Mix the salmon with 2 tsp oil, salt and pepper and set aside.

Put 75ml of olive oil into a large saucepan and place on high heat. Add the celery and pinenuts and fry for 4-5 minutes, stirring frequently until the nuts begin to brown (dont take your eyes off of this as they will easily burn) Remove the pan from the heat and stir in the capers and brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add along with the parsley, lemon zest and juice. Set aside.

Put the remaining 1 tbsp of oil into a large pan and place on medium high heat. Once hot, add the salmon filets, skin side down and fry for 3 minutes. Reduce the heat to medium then flip the filets and continue to fry for 2-4 minutes.

Categories
Fish

Halibut with Tomatoes and Tahini

  • 800gr halibut
  • 60ml olive oil
  • 1-2 red chilis
  • 3 cloves garlic
  • 1 tsp caraway seeds plus a few extra to serve
  • 1 dried ancho chili or 1 tsp sweet smoked paprika
  • 1kg plum tomatoes
  • 2 tbsp tomato paste
  • 1/2 tsp sugar
  • 5gr parsley chopped
  • 50 gr tahini
  • 1 tbsp lemon juice

Season the fish with salt (1/2 tsp) and set aside.

Put the oil in a frying pan and fry the chilis at medium high heat 2 minutes. Add garlic, caraway seeds and ancho chili and continue to fry for 1 minute. Add tomatoes, paste, sugar and 1.2 tsp salt, then bring to a boil. Reduce to medium heat and leave to simmer for 15 minutes.

Add fish, cover and cook 10 minutes.

Add lemon to tahini with 60ml water and 1/8tsp salt.

When ready to serve, take the fish out and set aside keeping warm. Cook the sauce until thick. Add salt if needed. Place fish on the plate, add the tomato sauce and tahini sauce and sprinkle with parsley.

Categories
Fish

Monkfish Skewers

  • 1 kg Monkfish cut into 2.5cm cubes
  • 50gr parsley chopped
  • 2 garlic cloves crushed
  • 1/2 tsp chili powder
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • lemon wedges for serving

Hawayej spice mic

  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 1 1/2 tsp cumin seeds
  • 4 whole cloves
  • 1/2tsp ground cardamon
  • 1 1/2tsp ground turmeric

First make the spice mix by putting the peppercorns, coriander, cumin and cloves in a pestle and morter and grind. Stir in the cardamon and tumeric and add to a large bowl.

Add the fish chunks, parsley, garlic, chili flakes, lemon juice and 1 tsp salt to the bowl. Mix well with your hands and massage the spices into the fish, Cover and let marinate in the fridge for 6-8 hours. (1 hour minimum)

Skwer the fish leaving a space between and heat the barbeque to hot. Brush the kebabs with oil and cook in batches for about 2 minutes each side. Serve with lemon.