Sun 23 Jun 2024

Roasted Squash and Grilled Halloumi Salad

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Until I tried this recipe from Bonnie Stern’s Don’t Worry, Just Cook I had never made a salad with roasted squash. It’s delicious! Toss sliced squash and broccoli florets with oil, salt and maple syrup and roast until tender. Set aside to cool. Meanwhile, make the lime-honey dressing. Just before serving, sear the halloumi until browned on both sides. Arrange arugula on a serving plate, top with squash, broccoli, halloumi and figs. Drizzle with dressing, garnish with nuts and serve. Cook’s note: No need to peel the squash. I couldn’t find a delicata squash so I used the whole butternut squash. I omitted the figs, used mixed greens and substituted cashews for hazelnuts.

Avoiding Additives and Preservatives

Use freshly squeezed lime juice and pure honey and maple syrup. Saputo halloumi is additive-free. Check the nuts to make sure they don’t contain preservatives.

Roasted squash and grilled halloumi salad

Ingredients:

Lime-honey dressing

1/3 cup (82 ml) extra virgin olive oil

3 tbsp (45 ml) fresh lime juice

1 tbsp (15 ml) honey

½ tsp (2.5 ml) kosher salt + more to taste

Salad

2 delicata squash (about 1 lb/454 g)

1 small butternut or honeynut squash (about 1 lb/454 g)

2 tbsp (30 ml) + 1 tbsp (15 ml) extra virgin olive oil + more for brushing

1 tsp (5 ml) + ½ tsp (2.5 ml) kosher salt

Freshly ground black pepper

1 tbsp (15 ml) + 1 tsp (5 ml) maple syrup

3 sprigs fresh thyme

1 small head broccoli

12 oz (340 g) halloumi cheese

2 or 3 fresh figs, cut into wedges

2 cups (500 ml) baby arugula

¼ cup (60 ml) roasted hazelnuts, coarsely chopped

Preparation:

Preheat oven to 425 F (218 C) and line two baking sheets with parchment paper.

Cut the delicata squash in half crosswise and use a spoon to scoop out all the seeds. Then slice into rounds about ½ inch (1.25 cm) thick. Cut the neck of the butternut squash into rounds about ½ inch (1.25 cm) thick (use the rest for soup, puree or mash). If the rounds are very large, cut them in half. Place the squash on one of the lined baking sheets and toss with 2 tbsp (30 ml) olive oil, 1 tsp (5 ml) salt, some pepper and 1 tbsp (15 ml) maple syrup. Place sprigs of thyme over the squash. Roast for 30-35 minutes, or until tender and browned around the edges. Cool.

Remove the tough stalks from the broccoli and cut into medium-sized trees with florets and some stalk. Arrange on the second lined baking sheet and toss with 1 tbsp (15 ml) olive oil, ½ tsp (2.5 ml) salt and pepper. Roast for 20-25 minutes and then cool.

For the dressing, whisk together the olive oil, lime juice, honey and salt. Adjust seasoning to taste.

Just before serving, slice the halloumi into pieces about ½ inch (1.25 cm) thick, pat dry with paper towel and brush with olive oil. Sear in a hot, dry nonstick skillet for 1-2 minutes per side, or until browned.

Assemble the salad by arranging the arugula on a platter and topping with roasted squash, broccoli, halloumi and figs. Drizzle with the dressing and sprinkle with hazelnuts. Serves 4-6.

From Don’t Worry, Just Cook

 

Sun 16 Jun 2024

Hoisin-Serrano Meatballs with Rice Noodle Salad

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This recipe from Real Simple is a lighter take on spaghetti and meatballs. Make the meatballs and broil for about 15 minutes. Meanwhile, cook the rice noodles and make the dressing. Toss the noodles with carrots, lettuce, cucumber, and thinly sliced chile. Top with meatballs. Drizzle with remaining dressing and top with cilantro and peanuts. Cook’s note: I halved the recipe. I used red pepper instead of carrots, omitted the cilantro and used cashews instead of peanuts as a garnish.

Avoiding Additives and Preservatives

I have not been able to find hoisin sauce without additives, so I make my own. You can find the recipe here. I used Nature Value sriracha for the chili-garlic sauce. Use freshly squeezed lime juice.

Make the meatballs and then broil them for about 15 minutes

Hoisin-serrano meatballs with rice noodle salad

Ingredients:

4 large serrano chiles

2 lb. (900 g) ground pork

½ cup (125 ml) hoisin sauce, divided

3 tsp. (15 ml) chili-garlic sauce, divided

2 ¼ tsp (11.25 ml) kosher salt, divided

1 ¼ tsp (6.24 ml) freshly ground black pepper, divided

2 tbsp (30 ml) fresh lime juice (from 2 limes)

7 tbsp (105 ml) vegetable oil. divided

1 8.8-oz (250 g) pkg vermicelli rice noodles

2 large carrots, peeled and cut into matchsticks (about 1 ½ cups/375 ml)

3 cups (750 ml) roughly chopped iceberg lettuce

1 cup (250 ml) halved and thinly sliced English cucumber (from 1 cucumber)

Fresh cilantro leaves and chopped unsalted roasted peanuts, for topping

Preparation:

Thinly slice 1 chile; set aside. Stem and finely chop remaining 3 chiles (you should have about 5 tablespoons/75 ml).

Stir together pork, ¼ cup (60 ml) hoisin, 2 teaspoons (10 ml) chili-garlic sauce, 2 teaspoons (10 ml) salt, 1 teaspoon (5 ml) pepper, and 3 tablespoons (45 ml) finely chopped chiles in a large bowl until combined. Roll into 24 balls (slightly larger than a golf ball). Place on a large rimmed baking sheet, loosely cover, and refrigerate.

Whisk lime juice and remaining ¼ cup (60 ml) hoisin, 1 teaspoon (5 ml) chili-garlic sauce, ¼ teaspoon (1.25 ml) salt, ¼ teaspoon (1.25 ml) pepper, and 2 tablespoons (30 ml) finely chopped chiles in a medium bowl. Gradually whisk in 6 tablespoons (90 ml) oil.

Cook noodles according to package directions. Rinse under cold water for 5 to 10 seconds. Drain well; transfer to large bowl. Toss with ½ cup (125 ml) dressing and remaining 1 tablespoon (15 ml) oil.

Preheat broiler with oven rack 8 inches (20 cm) from heat. Broil meatballs until browned and a thermometer inserted in meatballs reads 160°F (71°C), 10 to 15 minutes.

Gently toss noodles with carrots, lettuce, cucumber, and thinly sliced chile. Top with meatballs. Drizzle with remaining dressing and top with cilantro and peanuts.

Meatballs can be stored raw or cooked. Raw, store in an even layer on a large, rimmed baking sheet, covered with plastic wrap in the refrigerator for up to 3 days. Store cooked meatballs in an airtight container in the refrigerator for up to 5 days. Dressing can be stored in an airtight container in the refrigerator for up to 5 days. Serves 6.

From Real Simple

 

Sun 9 Jun 2024

Aglio e Olio with Shrimp

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I’ve been making this pasta with aglio (garlic), olio (olive oil) and shrimp from Canadian Living for more than 20 years and it’s a family favourite. The main thing to remember when making this dish is to cook the garlic over a very, very low heat so it does not burn. Don’t use a garlic press to mince the garlic; either chop it finely by hand or whirl it around in a mini food processor. I usually start cooking the pasta when the garlic has been on the stove for about 5 minutes. The only other ingredients are salt, hot pepper flakes and parsley.

Avoiding Additives and Preservatives

Check the hot pepper flakes to make sure they don’t contain colour or anti-caking agents. I use frozen shrimp with only salt added as a preservative.

Add the shrimp after cooking the garlic over low heat for 15 minutes

Aglio e olio with shrimp

Ingredients:

½ cup (125 ml) extra virgin olive oil

7 garlic cloves minced

1 teaspoon (5 ml) salt

1 pinch hot pepper flakes

1 lb (454 g) large shrimp peeled and deveined (thawed if purchased frozen)

12 oz (340 g) spaghetti

1/3 cup (85 ml) chopped fresh parsley

Preparation:

Fill large pot (about 24 cups/6 L) with 20 cups (5 L) water and 2 tablespoons (30 ml) salt; cover and bring to boil.

Meanwhile, in skillet, heat oil over low heat; cook garlic, salt and hot pepper flakes, stirring occasionally, for about 15 minutes or until garlic is light golden but not browned.

Increase heat to medium-high. Add shrimp to skillet; stir-fry for 2 to 3 minutes or until lightly pink and opaque.

Meanwhile, add pasta to water, stirring to separate strands. Cook for 8 to 12 minutes or until tender but firm; drain and return to pot. Add shrimp mixture and parsley; toss to coat. Serves 4.

From Canadian Living

 

Sun 2 Jun 2024

Tomato, Olive and Feta-Stuffed Eggplant

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This recipe from Canadian Living is a tasty vegetarian meal. Hollow out halved eggplants and bake the skins. Meanwhile, cook eggplant flesh, onion, garlic, seasoning, vinegar, cherry tomatoes, olives, pine nuts and feta. Stuff the hollowed eggplants with the eggplant-tomato mixture and serve with lemon wedges and yogurt.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. Be sure the pine nuts don’t contain preservatives. I used Eden Organic red wine vinegar, Jesse Tree olives and Krinos feta.

Bake hollowed-out eggplants

Make eggplant-tomato-olive mixture

Tomato, olive and feta-stuffed eggplant

Ingredients:

2 small eggplants

1 tsp (5 ml) coarse sea salt

Salt and pepper

3 tbsp (45 ml) olive oil, divided

½ small onion, chopped

1 clove garlic, chopped

1 tsp (5 ml) fresh thyme leaves

½ tsp (2.5 ml) ground cumin

Pinch cinnamon

1 tbsp (15 ml) red wine vinegar

10 oz (283 g) cherry tomatoes, halved, crushed and drained

½ cup (125 ml) halved pitted Kalamata olives

3 tbsp (15 ml) pine nuts

½ cup (125 ml) crumbled feta cheese

1 tbsp (15 ml) za’atar (a Middle Eastern spice)

¼ cup (60 ml) roughly chopped fresh cilantro

Olive oil (optional)

Lemon wedges (optional)

Plain yogurt (optional)

Preparation:

Preheat oven to 350 F (177 C); line baking sheet with parchment paper. Slice eggplants in half lengthwise; sprinkle with coarse salt. Let stand for about 10 minutes. Using paper towel or clean tea towel, pat eggplants dry. Using spoon, scoop out flesh from eggplant, leaving about ¼ inch (0.6 cm) of flesh on the skin. Coarsely chop the eggplant flesh; set aside.

Place eggplants on prepared baking sheet, hollowed side up; season with salt and pepper. Brush eggplants with 2 tbsp (30 ml) of the olive oil. Bake on middle rack of oven for 20 minutes.

Meanwhile, in skillet, heat remaining olive oil over medium-high heat. Add reserved eggplant flesh; cook, stirring often, for 5 minutes. Add onion, garlic, thyme, cumin and cinnamon; cook, stirring often, for 2 minutes. Add vinegar, tomatoes, olives, pine nuts, feta and za’atar; cook, stirring often, for 2 minutes. Remove from heat, season with salt and pepper and stir in cilantro. Cover and keep warm.

Stuff hollowed eggplant skins with flesh mixture and drizzle with olive oil. Serve with lemon wedges and yogurt, if using. Serves 4.

From Canadian Living

 

Sun 26 May 2024

Spicy Shrimp Patties

Posted by Recipe Sleuth under New Finds
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This tasty recipe from NYT Cooking is a perfect weeknight supper. Combine shopped raw shrimp with onion, cilantro, chiles, egg, breadcrumbs, ginger, garlic and dried spices. Form into patties. Heat oil in a skillet and fry the patties for 3 or 4 minutes a side. Serve with chutney.

Avoiding Additives and Preservatives

I used frozen shrimp (thawed) with only salt added as a preservative. Panko breadcrumbs are usually additive free. Check the dried spices to be sure they don’t contain colour or anti-caking agents. President’s Choice mango chutney is additive free.

Cook patties for a few minutes on each side

Serve the patties with chutney

Ingredients:

1 pound (454 g) shrimp, shelled, deveined and roughly chopped

1 small white onion, finely chopped

2 tablespoons (30 ml) chopped cilantro

2 Thai green chiles, finely chopped

1 large egg, beaten

¼ cup (60 ml) plain breadcrumbs

1 teaspoon (5 ml) ginger paste or freshly grated ginger

1 teaspoon (5 ml) garlic paste or freshly grated garlic

½ teaspoon (2.5 ml) mild red chile powder

½ teaspoon (2.5 ml) cumin powder

½ teaspoon (2.5 ml) garam masala

¼ teaspoon (1.25 ml) turmeric powder

1 teaspoon (5 ml) fine sea salt

¼ cup (60 ml) neutral-tasting oil

Mint or mango chutney, for serving

Preparation:

In a medium bowl, combine the shrimp, onion, cilantro, chiles, egg, breadcrumbs, ginger, garlic, chile powder, cumin, garam masala, turmeric and salt and mix until blended. Form patties about 2 inches (5 cm) in diameter and 1 inch (2.54 cm) thick and set aside (to form the patties more easily, you can pack the mixture into a ¼ cup/60 ml measure).

Heat ghee in a medium skillet on high for 30 to 45 seconds. Working in batches to avoid overcrowding the skillet, add patties and lower heat to medium. Fry until golden brown and the shrimp turns opaque, 3 to 4 minutes per side. Transfer to a plate lined with a paper towel. Serve with mint or mango chutney. Serves 4.

From NYT Cooking

 

Sun 19 May 2024

Herby Skillet Chicken with Greens

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This recipe from NYT Cooking is a good weeknight supper and a great way to get your greens. Combine garlic and spices and rub over chicken. Brown the chicken, then set aside, leaving the garlic in the pan. Stir in scallion whites, stock, greens, herbs and oil. Simmer until the greens wilt. Return the chicken to the pan and bake for 25 minutes. Transfer the chicken to a plate and add the scallion greens, butter, lemon zest and olives or capers to the pan. Add lemon juice, return chicken to the pan and toss with the greens. Cook’s note: I omitted the lemon zest and juice. I used spinach for the greens, basil for the herbs and capers.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Better Than Bouillon for the stock. Make sure the butter does not contain colour.

Brown the chicken and set aside

Stir in the greens until wilted

Herby skillet chicken with greens

Ingredients:

6 garlic cloves, 5 smashed and peeled, 1 finely grated or minced

1 teaspoon (5 ml) kosher salt, more as needed

1 teaspoon (5 ml) ground coriander

Pinch of red-pepper flakes

1½ to 1¾ pounds (680 to 794 g) boneless, skinless chicken thighs

1 bunch scallions

About 1 large or 2 small bunches kale, collard greens, mustard greens, mature spinach or other hardy greens (12 ounces/355 ml)

2 tablespoons (30 ml) extra-virgin olive oil, more as needed

1 cup (250 ml) chicken stock or water

1 cup (250 ml) chopped soft herbs, such as cilantro, dill, mint or basil, or a combination, more for serving

2 tablespoons (30 ml) unsalted butter

1 lemon, zested and halved

1 to 3 tablespoons (15 to 45 ml) chopped olives or capers (optional)

Preparation:

Heat oven to 425 degrees F (218 C). In a small bowl, stir together grated garlic, 1 teaspoon (5 ml) salt, coriander and red-pepper flakes. Rub all over chicken, then set aside to rest at room temperature while you prepare vegetables.

Thinly slice the scallions, separating the white and green parts. Pull the leaves off the greens and coarsely chop them (discard stems or save for another use). You should have 8 to 9 cups (2 to 2.2 L).

Heat a 10-inch (25-cm) ovenproof skillet over medium-high. Add oil and smashed garlic cloves, stirring to coat garlic in oil, then add chicken. Cook, stirring the garlic occasionally, until chicken is deeply browned on one side, 4 to 5 minutes. Turn chicken and cook for 1 to 2 minutes on the other side, just until no longer pink (the chicken will still be very raw inside). Transfer chicken to a plate but leave garlic in the pan.

Stir in scallion whites (save the greens for later) and a pinch of salt. Cook, stirring, until softened and lightly browned, 1 to 2 minutes. Stir in stock, greens, herbs, another pinch of salt and a drizzle of oil. Bring liquid to a simmer, tossing to wilt the greens (you might have to add the greens in batches, adding more as they wilt down).

When the greens are wilted, nestle chicken into skillet, browned side up, and pour in any juices from the chicken plate. Transfer skillet to oven and cook, uncovered, until chicken is cooked through, 20 to 25 minutes. Remove pan from oven and transfer chicken to a plate.

If pan juices are watery, bring to a simmer over high heat and cook until thickened slightly. Add scallion greens, butter, lemon zest, and olives or capers (if using) to the pan, stirring until the butter melts. Squeeze in a little lemon juice, then taste and add more salt and lemon juice if needed. Return chicken to the pan and toss with the saucy greens. Top with more herbs and serve. Serves 4.

From NYT Cooking

 

Sun 12 May 2024

Clams with Cherry Tomatoes and Pearl Couscous

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This recipe from NYT Cooking is a savoury combination of steamed clams, tomatoes and pearl couscous. Make a sauce with shallots, garlic, chile and tomatoes. Add wine and the clams and steam until the clams are cooked. Set the clams aside and add the couscous to the sauce. Cook for about 15 minutes, until the couscous is tender. Pour the sauce over the clams and serve. Cook’s note: On the advice of the person at the fish counter, I soaked the clams in cold water and a tablespoon of cornmeal instead of salt. I did not use parsley. I found this dish to be quite salty, so taste as you season.

Avoiding Additives and Preservatives:

I used a wine from Frogpond Farm that contains a sulphite level below 10 parts per million. Ace Bakery’s crusty white bread is additive-free.

Cook shallots, garlic and chile

Steam clams and set aside

Add couscous to the sauce

Return clams to sauce and serve

Ingredients:

3 pounds (1.36 kg) clams

Salt and pepper

3 tablespoons (45 ml) extra-virgin olive oil

2 large shallots, chopped

4 garlic cloves, minced

1 small red chile (such as a red jalapeño), seeded and minced (about 1 tablespoon/15 ml)

3 cups (750 ml) cherry tomatoes

½ cup (125 ml) dry white wine

½ cup (125 ml) pearl couscous or fregola

2 tablespoons (30 ml) chopped fresh parsley

Crusty bread, for serving

Preparation:

Place the clams in a large bowl along with 1 tablespoon (15 ml) salt and fill the bowl with cold water. Set aside to let the clams release any grit.

While the clams soak, prepare the sauce: In a large Dutch oven (or a deep 12-inch/30-cm skillet with a lid), heat the olive oil over medium. Add the shallots and cook, stirring occasionally, until tender but not browned, 3 to 5 minutes. Add the garlic and chile and stir until fragrant, 30 seconds to 1 minute.

Add the cherry tomatoes, ½ teaspoon (2.5 ml) salt and a few grinds of pepper and cook over medium heat, stirring occasionally, until the tomatoes begin to collapse, 6 to 8 minutes.

Stir in the wine and bring to a boil.

While the wine comes to a simmer, lift the clams from the water and rinse well under running water, scrubbing if necessary.

Reduce the heat to medium-low and add the clams to the pot, evenly nestling them into the sauce. Cover and cook until the clams open, 8 to 12 minutes, checking every few minutes and removing clams and placing them in a large serving bowl as they open. (This will prevent the clams from overcooking.) Discard any clams that do not open.

Bring the liquid in the pot back to a boil over medium-high heat and add the couscous. Reduce the heat and simmer, uncovered, until the couscous is tender and the liquid in the pan has reduced, 10 to 15 minutes.

Off the heat, season the couscous mixture with salt and pepper to taste then carefully pour it over the clams. Garnish with the parsley and serve immediately, with crusty bread on the side. Serves 4.

From NYT Cooking

 

Sun 5 May 2024

White Beans with Sausage and Arrabbiata Sauce

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This hearty dish from Food and Wine combines spicy pork sausages with tomato sauce and garlic-rosemary white beans. Soak and cook the dried beans. Brown the sausages and set aside. Cook onion and garlic, add hot red pepper flakes, wine, tomatoes, water and fish sauce, return the sausages to the pan and simmer for about 10 minutes. Remove sausages when they are cooked, slice into thirds and return to the pan. Divide the warm, cooked beans among serving bowls and spoon the sauce and sausages over them. Garnish with arugula and cheese. Cook’s note: I omitted the arugula.

Avoiding Additives and Preservatives

I used Free From hot Italian sausages, Blue Menu tomatoes and Cock fish sauce; all are free of additives. Check the red pepper flakes to make sure they don’t contain colour or anti-caking agents. I used a wine from Frogpond Farm that contains a sulphite level below 10 parts per million. Genuine Parmesan cheese contains no additives; look for the name stamped on the rind.

White beans with sausage and arrabbiata sauce

Ingredients:

1 pound (454 g) dried white beans (such as Marcella beans or cannellini beans)

2 dried bay leaves

1 (6-inch/15-cm) rosemary sprig

3 tablespoons (45 ml) extra-virgin olive oil, divided, plus more for garnish

1 ½ tablespoons (22.5 ml) kosher salt, plus more to taste

5 medium garlic cloves, smashed, divided

1 pound (454 g) spicy Italian pork sausage

1 small yellow onion, finely chopped (about 1 cup/250 ml)

1 teaspoon (5 ml) crushed red pepper flakes

½ cup (125 ml) dry white wine

1 (28-ounce/796 ml) can whole peeled tomatoes, undrained

1 ½ cups (375 ml) water

1 tablespoon (15 ml) fish sauce

Arugula, fresh lemon juice, and shaved Parmesan cheese, for garnish

Preparation:

Place beans in a 6-quart (6 L) pot. Add water to cover beans by 2 inches (5 cm). Refrigerate, covered, at least 8 hours or up to 12 hours.

Add bay leaves, rosemary sprig, 2 tablespoons (30 ml) oil, salt, and 2 garlic cloves to pot with beans. Bring to a simmer over medium-high. Reduce heat to medium-low, and cook at a bare simmer, stirring occasionally, until beans are tender, 1 hour and 30 minutes to 2 hours. Season with additional salt to taste. Set beans aside; keep warm.

Heat remaining 1 tablespoon (15 ml) oil in a large skillet over medium-high until shimmering. Add sausages; cook, turning occasionally, until browned, 5 to 6 minutes. (Adjust heat as needed to prevent overbrowning.) Transfer sausages to a plate, reserving drippings in skillet. Add onion and remaining 3 garlic cloves to skillet. Cook over medium, stirring often, until onion is softened, 4 to 6 minutes. Add crushed red pepper, and cook, stirring often, 1 minute. Add wine, and cook, stirring often, until nearly evaporated, about 2 minutes. Stir in tomatoes, water and fish sauce; bring to a simmer over medium, stirring occasionally. Return sausages and any accumulated juices on plate to skillet; cook over medium, stirring occasionally and breaking up tomatoes into small pieces with a wooden spoon, until sauce has thickened slightly and flavours meld, 10 to 12 minutes. Remove sausages when fully cooked through. (Sausages should register between 160°F and 165°F/71°C and 73°C.) Season tomato mixture with additional salt to taste. Slice sausages diagonally into thirds and nestle pieces back into sauce.

Divide beans evenly among serving bowls, and spoon sauce and sausages evenly over beans. Lightly dress arugula with olive oil and lemon juice to taste. Garnish bowls with arugula mixture and shaved Parmesan. Serves 4-6.

From Food and Wine

 

Sun 28 Apr 2024

Indian-Spiced Chicken and Potatoes

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This recipe from Nigella Lawson is a one-pan meal that delivers delicious, Indian-spiced roast chicken and potatoes. Toss peeled and chopped potatoes with spices, lime zest and juice, garlic, salt and water. Add the chicken and toss to combine. Drizzle with oil and salt and roast for about an hour, until chicken is cooked through.

Avoiding Additives and Preservatives

Check the spices to make sure they don’t contain colour or anti-caking agents.

Combine potatoes, chicken and spices

Roast for about an hour, until chicken is done

Garnish with cilantro and serve

Ingredients:

3 lbs (1½ kg) potatoes, peeled and cut into 1-inch (2.5-cm) cubes

2 teaspoons (10 ml) cumin seeds

2 teaspoons (10 ml) fennel seeds

2 teaspoons (10 ml) yellow mustard seeds

2 teaspoons (10 ml) nigella seeds

½ teaspoon (2.5 ml) ground turmeric

Finely grated zest and juice of 2 limes

4 cloves of garlic (peeled and minced)

2 teaspoons (10 ml) sea salt flakes plus more for sprinkling

4 tbsp (60 ml) cold water

12 chicken thighs with skin on and bone in

2 tbsp (30 ml) olive oil

Fresh coriander for garnish

Preparation:

Preheat the oven to 425°F (218°C). Put the cut potatoes into a large, shallow roasting pan (15 x 14 in/37 x 34 cm) and sprinkle with the spices, followed by the lime zest and juice, garlic, 2 teaspoons (10 ml) of salt and the water.

Tumble the chicken into the pan and toss everything well together, then turn the chicken skin-side up on top of the potatoes. Drizzle the skin with the oil and sprinkle over a little salt, then cook in the oven for 1 hour, or until the potatoes are tender and the chicken cooked through, its skin golden and crisp. Serve scattered with chopped coriander. Serves 6.

From Nigella Lawson

 

Sun 21 Apr 2024

Thai Basil Beef Noodles

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This recipe from Half Baked Harvest cooks in minutes, once you have assembled all your ingredients. Make the sauce, then add beef and peppers. Add seasoning and cooked noodles. Add the fresh herbs and green onions and serve topped with more green onions, sesame seeds, lime juice and nuts. Cook’s note: I cooked the noodles in boiling water until tender. I did not use lemongrass paste or sesame seeds. I had some asparagus, so cooked it along with the peppers. I used chopped fresh ginger instead of pickled ginger and cashews instead of peanuts.

Avoiding Additives and Preservatives

I used tamari, Nature Value sriracha, Cock brand fish sauce, Marukan rice vinegar, Lee Kum Kee sesame oil and butter that contained only cream, with no colour added. Check the dried spices, sesame seeds and nuts to make sure they don’t contain additives.

Assemble all your ingredients before starting to cook

Thai basil beef noodles

Ingredients:

6 ounces (170 g) pad thai/wide rice noodles

1/3 cup (82 ml) tamari or soy sauce

¼ cup (60 ml) Thai chili sauce

2 tablespoons (30 ml) fish sauce

2 tablespoons(30 ml) rice vinegar

1 tablespoon (15 ml) lemongrass paste (optional)

Black pepper and chili flakes

3 tablespoons (45 ml) sesame oil (or olive oil)

1 pound (454 g) flank steak, thinly sliced

2 bell peppers, thinly sliced

2 tablespoons (30 ml) butter, sliced

1 shallot, sliced

4-6 cloves garlic, chopped

1 tablespoon (15 ml) chopped pickled ginger

½ cup (125 ml) chopped cilantro or Thai basil

4 green onions, chopped

¼ cup (60 ml) sesame seeds

1/3 cup (82 ml) roasted peanuts, chopped

Preparation:

Soak the rice noodles according to package directions, then drain.

To make the sauce. In a bowl, combine the tamari/soy sauce, Thai chili sauce, fish sauce, rice vinegar, lemongrass, black pepper, and chili flakes.

Add the oil, beef, and bell peppers to a large skillet set over medium heat. Cook until the beef becomes crispy, about 5 minutes. Add 1 tablespoon (15 ml) butter, the shallot, 3 cloves garlic, ginger, and a pinch of chili flakes. Continue to cook the beef in the butter until the garlic begins to turn golden, 1-2 minutes.

Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Remove from the heat. Add the cilantro/basil, and green onions, and toss again.

Heat 1 tablespoon (15 ml) of butter, 1 clove of garlic, and the sesame seeds in a small skillet. Cook until toasted, 5 minutes.

Serve the noodles topped with green onions, peanuts, and garlicky sesame seeds. Add a squeeze of lime juice. Serves 4.

From Half Baked Harvest

 

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