Author: bridgete

Categories
Appetizers Scallops

Tandoori Scallops with chickpeas and pickled cucumber

SCALLOPS

  • 8 large scallops cleaned
  • salt
  • olive oil

TANDOORI SPICE MIX

  • 1 tbsp of paprika
  • 2 tbsp of smoked paprika
  • 1 tbsp of ground coriander
  • 1 tbsp of ground cumin
  • 1 1/2 tbsp of coarse kosher salt
  • 1/4 tbsp of black pepper, freshly ground
  • 1 tbsp of sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp powdered saffron
  • 1/8 tsp cayenne pepper
  • 1 tbsp of ground turmeric
  • 1 tbsp of ground fenugreek

YOGHURT, CUCUMBER AND CHICKPEAS

  • 250g of strained natural yoghurt
  • 1/2 cucumber, English
  • 1 tsp moscatel vinegar
  • 150g of tinned chickpeas
  • coriander cress
  • salt
  • pepper

 Mix all of the tandoori spices together in a blender, blitz until combined then set aside somewhere warm to infuse for a minimum of 2 hours

Mix 1 tsp of the spice mix through the yoghurt and season. Place in the fridge until ready to serve

Drain, rinse the chickpeas before mixing with the cucumber

Season the scallops with a generous sprinkling of the tandoori spice and a little salt

Place a pan over a medium heat and add a little olive oil. Once hot, add the scallops and cook for 2 minutes on each side. Remove and rest in a warm place for 5 minutes

Dress each plate with swirls of the yoghurt and spoon some of the cucumber and chickpea mix around the plate. Cut the scallops in half, arrange on the plates and garnish with a few leaves of coriander cress. Serve immediately

Categories
Appetizers Shrimp

Marinaded Shrimp-chili garlic lime

  • 2 garlic cloves, crushed
  • 1 tablespoon brown sugar
  • 3 tablespoons soy sauce, tamari for gluten free
  • 1 teaspoon chili powder
  • 3 tablespoons lime juice, fresh-squeezed is preferred
  • ½ teaspoon red pepper flakes
  • 2 teaspoons olive oil
  • 1 pound large shrimp, peeled & deveined
  • lime sorbet

Whisk the garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes and olive oil together in a large mixing bowl.

Add the shrimp to the marinade and toss to coat.

Place in the refrigerator and marinate for 15 minutes, or up to 2 hours.

Grill the shrimp for 3 minutes per side.

Serve with Lime sorbet and sprig of mint

Categories
Appetizers Shrimp

Adour Kiwi and King Shrimp Tartare

  • 12 Shrimp
  • 3/4 c red onion
  • 2tbsp chives
  • 1 lime
  • 1 grapefruit
  • salt and pepper

Peel and chop the red onion. Place in cold water, strain. Rinse and dry the chives. Set aside 2 sprigs of chives and chop 1 1/2 tbsp of chives. Zest and press the lime.

Brown the thawed shrimp in a skillet for 5 minutes with 1 tbsp oil. Peel the shrimp and cut them into half inch pieces. Chill.

Peel and cut the kiwis into small cubes.

Peel the grapefruit, remove the pith, and cut the segments of fruit into 2 or 3 pieces each.

Add all ingredients except only 1 tsp lime juice, add 1 tsp olive oil and salt and pepper. Refrigerate for at least 2 hours.

Put into bowls, decorate with sprig of chives and pinch of red pepper.

Categories
Dinners tuna

Tostados de atun

For the Mayonesa Con Chipotle

  • 1 egg
  • 6 g freshly squeezed lime juice
  • 5 g sea salt
  • 20 g chipotle in adobo, canned, seeds removed
  • 180 ml grapeseed oil

For the Tostadas

  • 140 g (about 1) leek, white part only, thoroughly washed and sliced into 3mm-thick rounds
  • 60 ml freshly squeezed orange juice from about 2 oranges
  • 60 ml soy sauce
  • 18 ml lime juice (optional)
  • 480 ml rice bran oil, safflower oil, or any vegetable oil with a high smoke point
  • 8 day-old corn tortillas
  • 340 g sashimi-grade tuna, trout, or other fatty fish, thinly sliced against the grain
  • 30 g Mayonesa Con Chipotle
  • 1 avocado, cut in half, pitted, peeled, and cut into 8 slices
  • Lime wedges, for serving
  1. Make the Mayonesa Con Chipotle. In a food processor or blender, pulse the egg, lime juice, salt, and chipotle until well combined. With the motor running, slowly add the oil in a thin stream, processing until the mayonnaise emulsifies and turns creamy, about 4 to 5 minutes. Partway through, be sure to turn off the processor and scrape down the sides to incorporate all ingredients. Set aside. (Gabriela encourages you to make your own mayonnaise at home, but you can also start with premade mayo and stir 1 to 2 tablespoons of puréed canned chipotles into it, depending on your spice preference.)
  2. Prepare the leeks. Place the sliced leeks in a bowl of cold water and use your fingers to gently separate the rings. Transfer the rings to a clean towel and allow them to dry completely.
  3. Make the tuna marinade. In a small bowl, stir together the freshly squeezed orange juice and soy sauce, and taste. If the mixture isn’t acidic enough, add the juice of 1 to 2 whole limes. The juice should be a little sweet, a little salty, and a little acidic.
  4. Fry the tortillas. In a large, heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat until it reaches 180°C (350°F). Ensure that there are at least 2 inches (5 centimeters) of oil in the pan. Working in batches to avoid overcrowding, add as many tortillas as will fit in the oil, flipping occasionally with a wire skimmer. Cook until golden and firm, about 1 minute. (If your tortillas are thicker, they’ll need more time to fry.)
  5. Transfer the fried tortillas to a plate lined with paper towels to cool. Repeat the frying process with the remaining tortillas. Once all of the tortillas are fried, don’t discard the oil; you’ll be using it to fry the leeks. Allow the tortillas to cool for at least 15 minutes.
  6. Marinate the tuna. While the tostadas are cooling, place the fish in a small bowl with the soy sauce–orange juice marinade. Set aside.
  7. Fry the leeks: Make sure that the oil is at 180°C (350°F). Drop the leeks into the oil and stir constantly so they cook evenly and don’t stick together. The instant you see the leeks turning golden, after about 2 to 3 minutes, remove them with a slotted spoon or wire skimmer and set them on a plate lined with paper towels to cool completely. The leeks will crisp up as they cool.
  8. Assemble. Once the tostadas are cool, spread a thin layer of mayonnaise evenly across the surface of each one. Distribute the sliced fish among all of the tostadas. Sprinkle each one with fried leeks, and add a slice of avocado. Serve with fresh lime wedges.
Categories
lunch Sides Soups&Salads Vegetarian

Tomato and watermelon gazpacho

  • 2kg ripe tomatoes (about 20), peeled and roughly chopped (1.9kg net)
  • 5 cloves garlic, peeled and roughly chopped 
  • 6 celery stalks, pale parts and leaves, all roughly chopped (450g net)
  • 1 small onion, roughly chopped (140g net)
  • 400g watermelon flesh, seeds removed
  • 100g crustless white bread, broken into small chunks
  • 150ml tomato passata (or tomato juice)2 tbsp red wine vinegar 
  • 200ml olive oil, plus extra for drizzling 
  • 15g basil leaves
  • Coarse salt and black pepper

Croutons

  • 150g crustless white bread, broken into 2-3cm chunks
  • 3 tbsp olive oil 
  • 1½ tbsp red wine vinegar 
  1. First make the croutons. Preheat the oven to 180C. Place the bread in a medium bowl along with the oil, vinegar and 1 teaspoon of salt. Place a griddle pan on a high heat, add the croutons and cook for 2 minutes, turning until all sides are slightly charred and starting to crispen. Transfer from the pan onto a baking tray and place in the oven for about 12 minutes, until golden brown and crispy. Set aside to cool. 
  2. Place the tomatoes, garlic, celery, onion, watermelon, bread, passata and 10 grams of basil in a blender or large bowl along with 1½ teaspoon of salt and a good grind of black pepper. Blend until smooth and then, with the blender still going, add the vinegar and olive oil. Refrigerate until needed. 
  3. To serve, pour the soup into individual bowls and top with the croutons. Tear the remaining basil and sprinkle it on top of each portion, along with a final drizzle of oil. Finish with a little sea salt and serve at once.
Categories
Soups&Salads

Carrot Ginger Soup

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped yellow onions
  • 3 garlic cloves, smashed
  • 2 heaping cups chopped carrots
  • 1½ teaspoons grated fresh ginger
  • 1 tablespoon apple cider vinegar
  • 3 to 4 cups vegetable broth
  • Sea salt and fresh black pepper
  • 1 teaspoon maple syrup, or to taste (optional)
  • coconut milk for garnish, optional
  • Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook about 8 minutes more, stirring occasionally.
  • Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.
  • Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.
  • Serve with a drizzle of coconut milk and/or a dollop of pesto, if desired.
Categories
tuna

Sesame and Wasabi Crusted Tuna

  • 1 pound, sushi grade albacore or ahi tuna steaks, about once inch thick
  • 1 cup toasted white sesame seeds
  • 1 Tbsp. extra virgin olive oil
  • 2 tsp. wasabi paste, plus more for serving (don’t be scared, the spicy cooks off!)
  • juice from half a lime
  • 2 Tbsp. canola oil
  • 1 avocado, sliced
  • parsley for garnish
  1. Preheat the oven to 350°F. Spread sesame seeds on an unlined, un-greased cookie sheet and bake for 6-8 minutes until golden. Set aside.
  2. Pat the tuna steaks dry and remove the bloodline if it’s in your steak by cutting a triangle around it with your knife (it’s dark red, can’t miss it!). Season with salt and pepper.
  3. Whisk the wasabi and lime juice in a small bowl. Cover the tuna steaks generously with the wasabi-lime mixture. Take the steaks and transfer them to the cookie sheet with the sesame seeds. Coat the tuna all around with the sesame seeds.
  4. Add the sesame and wasabi crusted tuna steaks to the pan and cook undisturbed for 2 minutes. Flip over the seared tuna and cook for another minute. With tongs, turn the steaks to brown the thick sidewalls, 30 seconds each side. Once the sesame seeds are a deep golden color, set aside. Tuna should be served rare, so don’t overcook!
  5. After cutting it into thin, 1/3″ – 1/2″ strips garnish with avocado, cilantro, and extra wasabi as a dipping sauce if desired.
Categories
Dinners Vegetarian

Kung Pao Tofu

  • 2 blocks extra firm tofu
  •  4 Tbsp cornstarch
  • 4 Tbsp sesame oil
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 bunch green onions
  • 1 cup cashews
  • 1 tbsp minced fresh ginger
  • 6 garlic cloves
  • 10 whole dried red chili peppers cut a few in half if you like spice

Kung Pao Sauce

  • ¼ cup soy sauce
  • ⅓ cup rice vinegar
  • 2 tbsp sugar
  1. Place two paper towels on a plate. Put the entire block of tofu (drained from its packaging liquid) onto the paper towels. Place two more paper towels on top of the tofu then place a heavy item on top of it. Not so heavy as to crush the tofu, just heavy enough to squeeze out the liquid. “Drain” the tofu for 30 minutes, changing the paper towels half way through.
  2. Make the Kung Pao sauce: combine soy sauce, rice vinegar and sugar in a bowl. Stir to combine and set aside.
  3. Once the tofu is done draining, slice it into 1-inch cubes and place them in a large bowl. Sprinkle with cornstarch and gently toss with your hands, until they are all coated.
  4. In a large skillet, heat 2 tablespoons of the sesame oil over high heat. Working in batches so as not to overcrowd the pan, stir-fry half of the tofu until all 4 sides are lightly browned. About 15 minutes total. Remove the tofu from the pan, onto a paper towel lined plate. Repeat with remaining tofu.
Categories
Dinners Vegetarian

Tortellini Pasta in Garlic Spinach Tomato Sauce

  • 220g ricotta cheese stuffed tortellini
  • 1 tablespoon olive oil 
  • 1 medium onion minced
  • 4 Roma tomatoes diced (or 1 can low-sodium diced tomatoes)
  • 2 cups fresh spinach roughly chopped
  • 3 garlic cloves minced
  • Salt and fresh cracked pepper
  • 60ml vegetable stock
  • crushed red pepper flakes
  • Grated parmesan cheese  for garnish

DIRECTIONS

1. To make this tortellini pasta in garlic spinach tomato sauce: Heat 1 tablespoon olive oil over medium heat and cook onion until fragrant and translucent. Add fresh tomato and season with salt, pepper, and red pepper flakes. Simmer for 3 or 4 minutes, stirring from time to time.

2. Add garlic, vegetable stock, and spinach to the skillet and cook on medium, about 2 – 3 minutes until spinach wilts just a little. Remove from heat, cover with a lid, and set aside off heat.

3. In the meantime, cook tortellini pasta according to package instructions. Drain and rinse.

4. Add cooked and drained tortellini pasta to the skillet with spinach and tomato sauce. Stir everything together to combine and warm on medium-low heat, adjust seasoning and serve the tortellini pasta in garlic spinach tomato sauce with a good sprinkle of parmesan and a drizzling of olive oil. Enjoy!

Categories
Dinners Vegetarian

Homemade tortellini

PREPARATION40 minutes

COOK TIME15 minutes

SERVINGS Serves 4 to 6

  • 2-3/4 cups of Flour
  • 3 Eggs
  • 1 Tbsp of Olive Oil
  • 1 tsp of Salt
  • 1/4 cup of Water
  • 2/3 cup of Ricotta
  • 3 Tbsp of Freshly Grated Parmigiano

To make the pasta, in the food processor add flour salt olive oil and eggs and pulse until mixture resembles coarse sand, with the motor running, stream in water and mix until the dough comes together.

wrap the dough in some plastic wrap and put in the fridge for at least one hour.

In a small bowl mix together the ricotta and parmesan and set aside.

Cut the dough into 8 equal pieces. Pass through the pasta machine up to 6 or 7.

Cut circles out of the sheets of dough and fill with a small amount of cheese mixture. Then fold in half then wrap the corners around to form the tortellini.

Cook in boiling salted water until they float.