Author: bridgete

Categories
Fish

Fish koftas with beetroot relish

INGREDIENTS

  • 4 fillets of firm white fish, skinless and boneless (720g)
  • 30g dill, chopped 
  • 20g mint leaves, chopped 
  • 10g tarragon, chopped 
  • 15g ginger, peeled and finely grated
  • Grated zest of 1 lemon 
  • 3 small garlic cloves, crushed 
  • 1 tsp ground cumin 
  • ½ tsp ground turmeric
  • 2 eggs
  • 30g breadcrumbs 
  • 8 mild, long green peppers (280g net)
  • 2 tsp sunflower oil
  • Salt and black pepper
  • Beetroot relish:
  • 300g cooked beetroot, finely grated 
  • 50g soured cream 
  • ¼ tsp ground cumin
  • 1 tbsp white wine vinegar 
  • ¾ tsp caster sugar 
  • 25g freshly grated horseradish 
  • 2 tbsp olive oil
  1. Start with relish. Place the beetroot in a colander for half an hour for some of the juice to drain or gently squeeze out some of the liquid with your hands (you probably want to protect them with gloves!). Transfer to a bowl and add all the remaining ingredients along with ½ a teaspoon of salt and some black pepper. Mix well, taste to adjust the seasoning and set aside. 
  2. Preheat the oven to 200ºC. 
  3. Cut the fish into tiny dice – 1-2mm. Place in a bowl and add the fresh herbs, ginger, lemon zest, garlic, ground spices, eggs, breadcrumbs, 1½ teaspoon of salt and some black pepper. Mix well and then form into round patties weighing about 55 grams each. 
  4. Place a heavy ovenproof iron or chargrill pan on a high heat. When red hot, put the peppers inside and grill for 15 minutes, turning once, until the skin is nicely charred and blistered. Remove from the pan and set aside. Wipe the pan clean and add the 2 teaspoon of oil. Sear the koftas for 4 minutes, turning once, then transfer the pan to the oven for 8 minutes, until the koftas are cooked through. 
  5. Place 3 koftas on each plate along with 2 peppers. Spoon the beetroot relish alongside and serve at once.

Categories
Shrimp

Grilled vegetable rice with prawns Paella

INGREDIENTS

  • 50ml olive oil 
  • 1 onion, finely diced (290g )
  • 2 tsp sweet paprika
  • ½ tsp smoky paprika
  • 4 cloves garlic, sliced
  • 250ml dry sherry
  • 500g rice
  • 1.5 litres stock, warmed
  • 1 tsp saffron threads
  • 3 long strips of shaved orange skin
  • 400g French beans, blanched for 4 minutes, refreshed and dried (380g net)
  • 2 small courgettes, sliced on an angle 1cm thick (230g net)
  • 2 green peppers, topped and tailed and cut into 1cm thick strips (190g net) 
  • 200g cherry tomatoes
  • 2 lemons, quartered (310g net)
  • 5 spring onions, ends removed, cut into 6cm lengths and quartered lengthways (70g net)
  • 1kg whole prawns, shell on
  • Salt 
  • Parsley Oil
  • 40g parsley, roughly chopped
  • 2 green chillies, roughly chopped
  • 90ml olive oil
  1. Start by making the parsley oil. Place all the ingredients in the small bowl of a food processor or pestle and mortar, add a pinch of salt and blitz until almost smooth but maintaining some texture. Set aside.
  2. Add 1 tablespoon of the olive oil to a large pan and place on a medium-high heat. Sauté the onion for 10 minutes, stirring occasionally, until soft. Stir through the spices and garlic and cook for another minute. Pour over the sherry and let it bubble away for 3 minutes until the liquid has reduced by half. Add the rice and cook for 2 minutes, stirring continuously, until warm and glossy. Add the stock, saffron, orange strips and ¾ teaspoon of salt, and gently stir so the rice is even in the pan. Leave to simmer very gently for 20 minutes until the rice is cooked through but still retains a bite and the stock is absorbed. Remove the pan from the heat and leave somewhere warm.
  3. While the rice is bubbling away, place a ridged griddle pan on high heat and ventilate the kitchen. In a large bowl toss the beans with ½ a tablespoon of olive oil and a pinch of salt. Add the beans to the pan and grill for 1 minute, until starting to blister and darken. Remove and place in a bowl. Mix the courgettes in the same bowl with ½ a tablespoon of oil and ¼ teaspoon of salt, grill for 3 to 4 minutes and put in the bowl with the beans. Repeat in the same way for the peppers. Add ½ tablespoon of oil and a pinch of salt to the tomatoes and grill for 2 minutes until they are just starting to char and split and remove to the bowl. The spring onions just need a pinch of salt, 1 teaspoon of oil and 30 seconds on the grill. The lemons you can just put straight on the heat as they will caramelize with their own juices with 30 seconds on each side. Remove and place in the same bowl as the other vegetables. 
  4. Lastly mix the whole prawns with ¼ teaspoon of salt and ½ a tablespoon of olive oil and grill for one minute on each side. Remove immediately. 
  5. Spoon two thirds of the rice onto a platter. Sprinkle over a selection of vegetables, followed by more rice, gradually building the layers outwards and upwards. Scatter the prawns on top of the vegetables, lightly pushing some of them into the rice. Finally add the lemon wedges and drizzle over the parsley oil. Serve at once.
Categories
Vegetarian

Stuffed Round Zucchini

Ingredients

  • 2 small red onions
  • 2 small bell peppers
  • 2 small round zucchini
  • 3 cloves of garlic, minced
  • 300 grams (10.5 oz) button mushrooms, diced
  • 1 carrot, diced
  • 2 teaspoons smoked paprika
  • 2 teaspoons marjoram
  • 1 teaspoon thyme
  • 1 ½ cups (300 grams) cooked lentils
  • ½ cup (120 ml) tomato sauce
  • 1 teaspoon salt, plus more to sprinkle in the veggies
  • A few grinds of pepper

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Cut the tops off the veggies and carefully scoop out the flesh with a spoon. Chop the onion and zucchini insides.
  3. Heat a pan over medium-high heat and add the chopped onion insides, garlic and a splash of water (or oil if you prefer). Once soft add the mushrooms and fry until browned. Add the carrot and chopped zucchini insides. Cook until the carrot is tender and the liquid has evaporated.
  4. Add the paprika and herbs and sautee for a few seconds to release the flavours. Add the lentils, tomato sauce, salt and pepper and cook for a couple more minutes to allow the flavours to meld.
  5. Sprinkle the insides of the veggies with a bit of salt and pepper and stuff with the filling. Place them in a baking dish and put their tops back on. Bake for 45 – 60 minutes or until they can be easily pierced with a knife. Check on them from time to time and if the tops start burning, either take them out or cover them with tin foil.
  6. Let cool for a couple of minutes before serving.
Categories
-sides Vegetarian

Quick Pickled Onions

  • 1 medium red onion, very thinly sliced
  • ½ cup water
  • ¼ cup distilled white vinegar
  • ¼ cup apple cider vinegar or additional white vinegar
  • 1 ½ tablespoons maple syrup or honey
  • 1 ½ teaspoons fine sea salt
  • ¼ teaspoon red pepper flakes (optional, for heat)

INSTRUCTIONS

  1. Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
  2. In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
  3. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.
  4. Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
Categories
Desserts

Pineapple Upside Down Cake

Topping

  • 1/4 cup (60g) unsalted butter, melted
  • 1/2 cup (100g) packed light or dark brown sugar
  • 8–10 pineapple slices (see note)*
  • 15–20 maraschino cherries (see note)*

Cake

  • 1 and 1/2 cups (180g) cake flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large egg whites, at room temperature
  • 1/3 cup (80g) sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup (80ml) whole milk, at room temperature

Instructions

  1. Preheat oven to 350°F (177°C).
  2. Prepare topping first: Pour 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan. (Make sure the pan is 2 inches deep. I recommend this pie dish, which is 1.8 inches deep but I never have an overflow issue.) Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a clean towel or paper towel. (The wetter the fruit, the more likely the cake could overflow or the topping could seep over the sides when inverted.) Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar. I like to halve 3 pineapple rings and arrange them around the sides of the pan, too. See my photo and video above for a visual of the arranged topping. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or “set” the topping’s arrangement.
  3. Make the cake batter: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  5. Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
  6. Bake for 43-48 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean– a couple moist crumbs are OK. Don’t be alarmed if your cake takes longer or if the cake rises up and sticks to the foil. (We serve the cake upside down anyway!)
  7. Remove cake from the oven and cool on a wire rack for just 20 minutes. Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides– that’s ok. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving. 
Categories
Fish

Crispy Tuna Steaks with blistered green beans

  • 1/2 cup mayonnaise
  • 2 tbsp. Dijon mustard
  • 1 tbsp. soy sauce, shoyu, or tamari
  • 1 tbsp. hot sauce
  • 1 tsp. fresh lime juice
  • 1 tsp. ground ginger
  • 1 clove garlic, grated or pasted

Green Beans & Crispy Tuna

  • Salt
  • 1 lb. trimmed green beans
  • 1 cup plain breadcrumbs
  • 1/2 cup panko breadcrumbs
  • 3 tbsp. sesame seeds
  • 1 tsp. chili powder or crushed red pepper
  • 1 tsp. granulated garlic
  • 1 tsp. granulated onion
  • 1 tsp. ground ginger
  • 4 sushi-grade tuna steaks (each 6 to 8 oz. and about 1 1/4 inches thick)
  • About 1/4 cup plus 3 tbsp. canola oil
  • 6 scallions, cut on an angle into 2-inch pieces
  • 3 tbsp. soy sauce, shoyu, or tamari
  • 2 tbsp. mirin or rice wine vinegar
  • 2 tsp. toasted sesame oil 
  • Pepper
  • Finely chopped chives, for garnish

1. In a small bowl, whisk all the ingredients for the sauce.

2. For the green beans, in a large deep skillet, bring a few inches of water to a boil. Prepare a large bowl of ice water. Salt the boiling water and add the green beans. Cook until crisp-tender, about 3 minutes. Drain the green beans and add to the ice water. Let cool, then drain well.

3. Heat a large cast-iron skillet over medium to medium-high.

4. In a shallow dish, mix the plain breadcrumbs, panko, sesame seeds, chili powder, granulated garlic, granulated onion, and ground ginger.

5. Season both sides of the tuna with salt. Coat the tuna with the breadcrumbs, pressing firmly so the crumbs adhere.

6. Add enough safflower oil to the skillet to coat the bottom (about 1/4 cup). When the oil begins to ripple, add the tuna. Cook until deep golden, about 3 minutes per side. Transfer to a wire rack.

7. Meanwhile, in a large nonstick skillet, heat the remaining 3 tbsp. safflower oil, three turns of the pan, over high. When the oil begins to smoke, add the green beans and scallions. Stir-fry until the green beans blister, about 3 minutes. Add the soy sauce, mirin, and sesame oil; season with salt and pepper.

8. Serve the crispy tuna on top of the sauce. Or top the tuna with the sauce. Garnish with chives. Serve with the green beans.

Categories
Vegetarian

Indian Cauliflower Curry

  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • large piece ginger, grated
  • 3 garlic cloves, finely chopped
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp curry powder, or to taste
  • 227g can chopped tomatoes
  • ½ tsp sugar
  • 1 cauliflower, cut into florets
  • 2 potatoes, cut into chunks
  • 1 small green chilli, halved lengthways
  • peas (optional)
  • squeeze lemon juice
  • handful parsley, roughly chopped, to serve
  • naan bread and natural yogurt, to serve

STEP 1

Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender – add a drop of water if you need to, but it is meant to be a dry curry.

STEP 2

When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with parsley. Serve with your choice of Indian bread and a dollop of yogurt.

Categories
Soup Vegetarian

French Onion Soup

  • 10 Tbsp. unsalted butter, plus more to butter bread.
  • 4 large yellow onions (33/4 lb.), peeled, halved lengthwise, and sliced ½-inch-thick (11 cups)
  • 1 tsp. sugar (optional)
  • Kosher salt and freshly ground black pepper
  • 1 fresh baguette, cut into twelve ½-inch slices
  • 2 garlic cloves, peeled and halved
  • 6 cups coarsely grated Gruyère cheese
  • 2 cups coarsely grated Parmesan cheese
  • 1 cup dry white wine
  • ¼ cup dry sherry
  • 8 cups of stock

Instructions

  1. Make the soup: In a large pot or deep skillet over medium heat, add 10 tablespoons butter.
  2. When the foam begins to subside, add onions and sugar (if using), and season lightly with salt and black pepper. Cook, stirring frequently, until the onions have entirely wilted (8–10 minutes), then lower the heat to medium-low and cook, stirring frequently, until they turn soft and golden brown but have not yet completely broken down, 60–70 minutes.
  3. Turn off the heat, then cover to keep the onions warm as you finish the soup.
  4. Spread butter on both sides of the baguette slices. In a heavy skillet over medium-high heat, toast the bread on both sides until crispy and browned, 8–10 minutes. Rub each slice all over with the cut side of a garlic clove, then set the toast aside.
  5. In a large bowl, combine the cheeses and set aside.
  6. Preheat the broiler and place an oven rack directly below it. Meanwhile, wash out the stockpot and return it to medium-high heat. Add the 8 cups stock, bring to a boil, then add the white wine and sherry. Lower the heat to maintain a simmer, and cook just until you can no longer smell the alcohol, 5–7 minutes. Season to taste with additional salt and black pepper.
  7. Line a large rimmed baking sheet with aluminum foil, and place 6 ovenproof soup bowls on it. Divide the onions between the bowls (about ⅓ cup in each), then ladle the hot broth into each bowl to cover the onions. Cover each bowl with two slices of toast, then pile them generously with the reserved cheese. Carefully transfer the bowls to the broiler and cook until the cheese is melted, bubbly, and browned in places, 5–10 minutes. Serve immediately.
Categories
Vegetarian

Fried Rice Cakes with creamed leeks and egg

INGREDIENTS

  • 1 tsp saffron strands
  • 400g cooked rice of any variety
  • 100g diced gruyère
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil plus extra for frying the cakes
  • 3 leeks, trimmed and cut into 1cm-thick slices
  • 250ml vegetable stock
  • 100ml double cream
  • Freshly crushed black peppercorns
  • 2 tbsp chopped tarragon
  • 5 free-range eggs

There are plenty of alternative ways to vary this dish. Try replacing the gruyère with some feta and adding freshly chopped marjoram or oregano; or throw in some chopped capers, olives and parsley, with or without the cheese.

  1. In a small bowl, stir the saffron with about a tablespoon of boiling water, leave to infuse for a couple of minutes, then stir into the rice. Add the gruyère to the rice mix, and season well.
  2. Next, heat the olive oil in a large frying pan and, on high heat, fry the leeks for three minutes to give them a little colour. Add the stock, cream and plenty of crushed black peppercorns, and carry on cooking on a slow simmer for about 10 minutes, until the leeks are soft and the sauce is thick. Add salt to taste and keep warm. Stir in the tarragon just before serving.
  3. Add one egg to the rice mix, and stir well. Pour a tiny amount of olive oil into a large, nonstick frying pan and place over a medium heat. With a spoon, take some of the rice mix and press it down into the hot oil to create four flat cakes about 1cm thick and 7cm in diameter. Fry them on both sides until crispy and brown, about four minutes a side. Transfer to absorbent paper and keep warm while you make another four cakes.
  4. Once all the rice cakes are made, crack the four remaining eggs into the same pan and fry, seasoning just before they’re done. Serve two cakes per person and spoon over some of the creamed leeks. Top each portion with a fried egg and serve.
Categories
Scallops

Scallops & Sesame Soy Spinach

Ingredients

  • 1 pound Maine sea scallops patted dry
  •  Sea salt and fresh pepper
  • 3 tablespoons canola oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons soy sauce
  • 3 garlic cloves thinly sliced
  • ½ teaspoon red pepper flakes
  • 1 ½ pounds spinach (baby spinach is nice and tender, or chop larger ones)
  • 1 teaspoon sesame oil
  •  Lime wedges for serving
  • 2 tablespoons thinly sliced scallion greens
  •  sesame seeds for garnish
  1. Assemble ingredients and tools. Preheat the oven to 200 degrees.
  2. Pat the scallops dry and season with sea salt and pepper.
  3. Thinly slice the garlic cloves and set aside. Slice the scallion greens and set aside.
  4. Heat 2 tablespoons of oil in a 12-inch cast iron skillet until it starts to shimmer. Add the scallops and cook for 2 – 3 minutes, until they start to get brown and crusty on the bottom.
  5. Flip the scallops. Add the butter and soy sauce to the skillet. Using a spoon, drizzle the sauce over the tops of the scallops as they finish cooking, about 2 minutes.
  6. Remove the scallops to an ovenproof plate.
  7. Pour the sauce over, and keep the scallops warm in the oven.
  8. Return the skillet to the stove over medium heat. Add 1-tablespoon canola oil, garlic slices and red pepper flakes. Cook until the garlic is pale golden, adding more oil if needed. Add the greens, season with salt, add some water, and cook until the greens are done.
  9. To serve, arrange the scallops on top of the wilted greens, pour any remaining sauce over the top. Drizzle with sesame oil, squeeze some lime wedges and sprinkle with sesame seeds.

Recipe Notes