Author: bridgete

Categories
Fish

Za’atar salmon and tahini

  • 4 salmon fillets (600g), skin on and pin bones removed
  • 2 tbsp Za’atar
  • 2 tsp Sumac
  • 60ml olive oil
  • 250g baby spinach
  • 90gr tahini
  • 3 garlic cloves, crushed
  • 3½ tbsp lemon juice
  • 1½ tbsp roughly chopped coriander leaves
  • salt and black pepper

METHOD

1. Preheat the oven to 220°C fan.

2. Pat dry the salmon and sprinkle with salt and pepper. In a small bowl, combine the Za’atar and Sumac. Place the salmon skin-side down, and sprinkle all over the top to create a crust.

3. Place a large ovenproof sauté pan on a medium-high heat and add a tablespoon of oil. Once hot, add the spinach and a pinch each of salt and pepper and cook for 2–3 minutes, until just wilted.

4. Top with the salmon, skin side down, and drizzle the top of the fish with 2 tablespoons of oil. Bake for 5 minutes.

5. Meanwhile, in a small bowl whisk together the tahini, garlic, 2½ tablespoons of lemon juice, a good pinch of salt and 100ml of water until smooth and quite runny.

6. When ready, remove the pan from the oven and pour the tahini all around the salmon (but not on the fish at all). Bake for another 5 minutes, or until the fish is cooked through and the tahini is bubbling. Spoon over the remaining tablespoon each of lemon juice and oil and top with the coriander and extra sumac.

Categories
Scallops

Scallops with Parsley Lime Butter

  • 1½ lb sea scallops, muscles removed (see tip)1 tsp sea salt, divided
  • ½ tsp ground black pepper, divided
  • 5 tbsp organic unsalted butter, softened, divided
  • 1 tbsp avocado oil
  • 2 tbsp finely chopped fresh parsley
  • ¼ tsp grated lime zest + 2 tsp fresh lime juice
  • 1 clove garlic, minced

Using a paper towel, pat scallops completely dry. Sprinkle with ¾ tsp salt and ¼ tsp pepper.

Heat a large skillet on medium-high; melt 1 tbsp butter with oil, swirling to coat.

Working in batches if necessary, add scallops to pan and cook, undisturbed, until bottoms are golden and crusty, 1½ to 2 minutes.

Flip and cook just until bottoms are golden and crusty, 1½ to 2 minutes more. Transfer to a plate; cover to keep warm.

Meanwhile, in a small bowl, mash together remaining 4 tbsp butter, parsley, lime zest and lime juice. Season with remaining ¼ tsp each salt and pepper.

Reduce heat to medium-low. Add garlic to pan; cook, stirring, for 30 seconds. Add cilantro-lime butter, stirring to melt butter and incorporate garlic. Divide scallops among 4 plates; spoon butter mixture over top.

Categories
Bakery Desserts

Stone Fruit & Quinoa Breakfast Cookies

  • 1 orange
  • ⅓ cup pure cane sugar
  • ¼ cup almond butter
  • 1 tablespoon cider vinegar
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1½ cups cooked quinoa
  • ¾ cup whole wheat flour
  • ½ cup fresh or thawed frozen stone fruit, cut into ½-inch pieces
  1. Preheat oven to 350°F. Line two cookie sheets with parchment paper. Remove 1 tablespoon of zest from the orange. Peel and cut the orange into pieces.
  2. In a food processor, combine orange zest and pieces and the next six ingredients (through salt). Cover and process until smooth. Transfer the mixture to a large bowl. Stir in the quinoa and flour until combined. Fold in the stone fruit.
  3. Drop dough 2 inches apart onto the prepared cookie sheets, using 2 tablespoons for each cookie. Bake 40 minutes or until edges are light brown. Remove and cool the cookies on wire racks.
Categories
Salad Vegetarian

Cleanse Bowl Salad

  • 1/4 butternut pumpkin
  • 1 tbs olive oil
  • 1/2 cup quinoa cooked
  • 1/2 avocado cubed
  • 1 carrot grated
  • 1 beetroot grated
  • 2 handfuls spinach
  • 1 pinch sea salt
  • 1 sprinkle sesame seeds *to decorate
  • 1 sprinkle chilli flakes *to decorate

DRESSING

  • 1 tbs tahini
  • 1 tbs olive oil
  • 1 tsp turmeric powder
  • 1 tbs lemon juice
  1. Preheat the oven to 180C.
  2. Slice the butternut pumpkin into long wedges and arrange on a tray lined with baking paper. Roast in the oven for 35 – 40 minutes, or until cooked through and slightly caramelised.
  3. Meanwhile, make the dressing by adding all the dressing ingredients in a small bowl and whisking until combined.
  4. Divide the quinoa, avocado, grated carrot and beetroot, spinach and roasted pumpkin between two bowls. Drizzle over the dressing.
Categories
Fish

Orange Glazed Salmon

  • 2 tablespoons avocado oil
  • 4 (6-ounce) salmon filets, (Alaskan Sockeye or Coho)
  • 1 orange, juiced
  • 2 cloves garlic, minced
  • 2 tablespoons honey
  • 2 tablespoons tamari
  • 1 teaspoon thyme, finely chopped
  • salt and pepper, to taste
  • 1/2 teaspoon flour
  • 1 teaspoon water

Pat salmon dry with a paper towel, then season with salt and pepper.  

Heat the avocado oil in a pan on medium high heat. Add salmon and cook for 3-4 minutes each side.

While the salmon is cooking, make an arrowroot slurry by stirring together the arrowroot powder and water. Set aside. 

Once the salmon is cooked, transfer to a plate.

Turn the heat down to medium-low and sauté the minced garlic in the pan for 30 seconds. Add the orange juice, honey, tamari, thyme and arrowroot slurry. Whisk the ingredients together for 1-2 minutes or until slightly thickened.

Add the salmon back to pan and spoon glaze over salmon before serving. 

Categories
-appetizers Fish

Oven baked Cod with Asparagus

  • 1 – 1 1/2 lbs cod – or sub black cod,  halibut, sea bass… etc.
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 teaspoons fresh thyme
  • zest from one lemon
  • 2 tablespoons olive oil
  • 1 large fennel bulb, cored and thinly sliced ( or sub celery and more asparagus)
  • 1 large leek, white and light green parts, thinly sliced into half moons
  • 4 cloves garlic, rough chopped
  • 2 tablespoons finely chopped preserved lemon (or sub zest from another lemon)
  • 1 tablespoons fresh thyme
  • ½ cup chicken or veggie broth or stock, more as needed
  • ½ cup white wine (or sub more broth and a squeeze of lemon)
  • generous pinch salt and pepper
  • 1  large bunch asparagus, cut into 1–2 inch pieces, tough ends removed.

Preheat oven 400F

Cut cod into 4 pieces and pat dry. Place in a bowl, drizzle with olive oil and sprinkle with salt and pepper, thyme and zest and toss to coat well. Set aside.

Heat 2 tablespoons olive oil over medium heat in an oven-proof skillet, cast iron skillet or dutch oven. Add fennel and saute 5-7 minutes, stirring, cooking until just tender.  Add leeks and garlic and continue cooking, stirring until leeks are golden and tender.  Add lemon zest, fresh thyme, broth and white wine. Stir in salt and pepper, simmer on medium-low heat until liquid has reduced by half, and fennel is nice and tender, about 5 minutes.

If fennel needs a bit longer, add another splash of broth and cover pan for a few minutes, letting it steam and get tender. Once fennel is tender, add the asparagus, give a stir and cook for 2 more minutes- until asparagus turns bright green.  If the mixture seems dry, add another splash of broth- you want this slightly wet ( ¼-inch liquid in the bottom of the pan).

Nestle in the fish in the pan, scraping out any excess marinade over the fish.  Bake in the oven until fish is cooked through 10-15 minutes, depending on thickness.

Divide among four bowls. Top with a sprig of thyme and lemon wedge.

Categories
Salad

Warm Spinach Salad

  • 3 eggs
  • 1 shallot
  • balsamic or sherry vinegar
  • pinch of salt
  • pinch of sugar
  • 2 tbsp olive oil
  • 3/4 c fresh croutons
  • smoked salmon
  • spinach
  1. Bring a small pot of water to a boil. Simmer eggs for 7 minutes, then cool in cold water till serving time.
  2. Meanwhile, marinate shallot in vinegar with a pinch of salt and sugar for 10 minutes. Whisk in olive oil to taste, keeping the dressing rather sharp — a 2:1 oil-to-vinegar ratio is good here.
  3. Meanwhile, make the bread crumbs: heat the 2 T. olive oil in a small, heavy skillet over medium heat. Add the bread crumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them.
  4. Meanwhile, fry the smoked salmon until crisp. Save the rendered fat for another use.
  5. Wash and lightly dry the spinach leaves. Place them in a large stainless steel bowl and toss lightly with some of the dressing. Mix in salmon and breadcrumbs and season with pepper. Put the bowl over a pan of simmering water and toss continually with tongs while the salad heats. Use a towel to grip the bowl. Remove when the leaves are just wilted and serve immediately.
  6. Peel and quarter eggs, season with salt and pepper, and serve with salad.
Categories
Shrimp

Coconut Curry Shrimp

  • 1 pound jumbo shrimp , shell and tail on
  • 4 tablespoons vegetable oil , divided
  • 2 cloves garlic , minced or pressed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon red chili flakes
  • 1/2 onion , peeled and sliced
  • 1/2 red bell pepper , seeded and sliced
  • 1/2 orange bell pepper , seeded and sliced
  • 1/2 yellow bell pepper seeded and sliced
  • 1 cup coconut milk
  • 4-6 tablespoons high quality fish sauce , start with 4 tablespoons and add more to taste
  • 2 tablespoons peanut butter
  • 2 tablespoons red curry paste
  • 2 tablespoons lime juice , about 1/2 large lime, juiced
  • 1 tablespoon brown sugar
  • 2 teaspoons ground ginger
  • 2 tablespoons basil leaves , chopped
  • 2 tablespoons cilantro , chopped

Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.

Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. 

Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.

In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ground ginger and stir well. 

Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. 

Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

Categories
Salad

Harissa-spiced cauliflower with creamy avocado and couscous

  • 1 small cauliflower, small leaves attached, cut into 4 wedges
  • 1-2 tbsp rose harissa paste
  • 1 red onion, cut into 6 wedges
  • 150g reduced fat crème fraîche (or soured cream or yogurt)
  • 1 small ripe avocado, roughly cut into chunks
  • 30g chopped soft herbs (like mint, parsley and chives)
  • 2 tbsp capers
  • 2 tbsp lemon juice
  • 2 anchovy fillets
  • 250g couscous cooked
  • Mixed salad leaves to serve

Heat/light the barbecue and spread the coals in an even layer.

Rub the cauliflower all over with the harissa, season with salt and pepper

Barbecue with the onion wedges with the lid shut for 20-30 minutes, turning, until the vegetables are charred and tender.

Meanwhile, put the crème fraîche, avocado, herbs, capers, lemon juice, anchovies, some salt and a grind of black pepper in a mini processor or blender and whizz to make a green sauce.

Serve the warmed couscous on 2-3 plates (or on a platter) with the cauliflower and the onions. Drizzle the green sauce over the top and add a handful of salad leaves.

Categories
Fish Soup

Salmon Chowder

  • 4 tbsp unsalted butter
  • 1/2 lb thick cut smoked salmon chopped in 1/2 in pieces
  • 3 celery stalks, minced
  • 1 small onion, minced
  • 1 jalapeno, thinly sliced
  • 1 bunch scallions, finely chopped
  • 4 garlic cloves, minced
  • 4 cups fish stock
  • 2 potatoes, peeled and to cut into one inch pieces
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch
  • 2 cups frozen corn
  • 2 cups heavy cream
  • 1.5 lb salmon cut into 1 inch pieces
  • chives

In a large, heavy stock pot, melt butter over medium heat. Add the smoked salmon and cook, stirring often, until it begins to crisp, about 8 minutes. Using a slotted spoon, remove salmon from the pan and set aside.

Add celery, onions, jalapeños, scallions and garlic and cook, stirring often, until softened, about 8 minutes. Add the broth, potatoes, 1 teaspoon salt, pepper and cooked bacon. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.

In a small bowl, whisk cornstarch and two tablespoons of water to form a slurry. Stir the cornstarch slurry into the broth and bring to a boil. Let the soup boil for about 2 minutes to thicken slightly.

Turn the heat down to a gentle simmer, and stir in the corn and heavy cream. Place the salmon pieces on top of the simmering soup, season it with ½ teaspoon of salt, and cover the pot with a lid. Simmer for ten minutes, or until the salmon is cooked through.

Top with fresh chives or extra scallions and freshly ground black pepper.