Archive for » September 12th, 2009«

12
Sep
Tropical Fruit Salad

Ingredients:

* 600g canned pineapple chunks, undrained

* 3 tablespoons honey

* 1/2 cup fresh lime juice

* 1 teaspoon grated orange rind

* 1 teaspoon grated lime rind

* 6 medium oranges, peeled and sliced

* 4 kiwifruits, peeled, halved, and sliced

* 2 papayas/mango, peeled and cubed

* Garnishes: 1/2 cup sweetened flaked coconut, fresh mint leaves

Method:

Drain pineapple, reserving 1/2 cup juice.

Stir together reserved juice, honey, and next 3 ingredients in a large bowl; add pineapple and remaining fruit, tossing gently to coat. Cover and chill. Garnish, if desired.

Category: Desserts, Salads  Tags: , ,  Leave a Comment
12
Sep
Grilled Scallops with Tomato-Black Olive Vinaigrette and Potatoes

Ingredients:

(Serves 4)

Scallops:

* 16 sea scallops, preferably diver-caught

* 3 tablespoons extra-virgin olive oil

* 3/4 teaspoon salt

* 1/2 teaspoon freshly ground black pepper

* 2 tablespoons red wine vinegar, or to taste

* 1 clove garlic , finely chopped

* 3 to 4 large ripe tomatoes , seeded and chopped

* 3/4 cup  oil-cured black olives , pitted and chopped

* 1 bunch basil , roughly chopped

Potatoes:

* 4 large waxy potatoes (preferably Yukon Gold)

* 1 tablespoon extra-virgin olive oil

* 1/2 teaspoon salt

Method:

To make scallops: Rinse and pat dry; place in a bowl. Season with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.

In a mixing bowl, combine vinegar, 2 tablespoons olive oil and garlic. Stir in tomatoes, olives and basil. Season to taste with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Set aside. Preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat.

To make potatoes: Cut into slices, about  half a cm thick. Steam on stove top until barely tender. Transfer to a bowl, allow to cool slightly and toss with remaining 1 tablespoon olive oil and 1/2 teaspoon salt. Place potatoes on grill and cook 3 to 4 minutes per side, until browned. Remove to a serving platter and keep warm in a low oven.

Place scallops on grill fitted with an oiled, small-mesh grill rack and cook 1 minute per side, until edges are lightly browned. Divide scallops among 4 individual serving plates. Top with equal portions tomato-olive vinaigrette; serve with potatoes on the side.

Note: When shopping, keep in mind that most sea scallops are fished by boats dragging heavy chains along the ocean floor, damaging fragile habitats in the process. Ask your purveyor for diver-caught scallops, which are gathered by hand and that haven’t been treated with phosphates, a practice that bloats scallops by up to 20 percent of their weight. If you don’t have a small-mesh grill rack, thread the scallops on skewers before grilling to prevent them from falling through the grid.

Category: Italian, Mains  Tags: , ,  Leave a Comment
12
Sep
Thai Spicy Shrimp Salad

Ingredients:

500g  shrimp, cleaned and steamed

1 head green leaf lettuce, cut

2 cloves garlic, crushed

1.5cm  ginger root, cut into thin julienne pieces

2 fresh red chilies, thinly sliced

1 small red onion, thinly sliced

1 stalk lemongrass, thinly sliced

2 tablespoons fish sauce

1 tablespoon brown sugar

1/3 cup fresh lime juice

4 tablespoons chopped fresh coriander

4 tablespoons chopped green onions

1 teaspoon black pepper

15 fresh mint leaves

Method:

1. Put the lettuce in salad bowls; arrange the shrimp on top.

2. Place the chilies, onion and ginger over the shrimp.

3. In a small bowl, mix the garlic, lemongrass, fish sauce, sugar, black pepper and lime juice.

4. Pour the dressing over the salads and garnish with mint leaves, green onion and cilantro.

Category: Appetisers, Asian, Salads, Thai  Tags: , , , ,  Leave a Comment
12
Sep
Orange, Melon and Raspberry Salad

Ingredients:

* 3 oranges

* 2 slices ripe honeydew melon

* 40g fresh raspberries

* 2tbsp orange liqueur or limoncello(optional)

* Sugar to taste

Method:

1. Squeeze the juice of one orange into a mixing bowl. Peel the other two, divide into segments and add to the bowl of juice.

2. Chop the melon and add to the bowl along with all the raspberries.

3. Stir in the liqueur and add a little sugar to taste. Mix gently and leave for 1-2 hours before serving, chilled. Serve with crème fraiche or ice cream and crisp finger biscuits.

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12
Sep
Grilled Scallops with Saffron Spaghetti, Vegetables and Herbs

Ingredients:

(Serves 6)

* 1 bunch red Swiss chard , stems removed

* 2 dozen jumbo sea scallops

* 3 tablespoons olive oil , divided

* 1 1/2 teaspoons salt , divided

* 1/2 teaspoon freshly ground black pepper , divided

* 1 medium onion , finely diced

* 1 clove garlic , minced

* 1/2 cup dry white wine

* 4 large ripe tomatoes , seeded and cut in wide julienne strips

* 1 cup fresh peas or frozen peas , thawed

* 2 tablespoons chopped mixed fresh herbs , such as parsley, tarragon, basil and thyme

* 500g  fresh saffron spaghetti or other fresh pasta, cooked according to package directions

Method:

Bring a large pot of lightly salted water to a boil. Add chard and cook until just tender, about 2 minutes. Drain, rinse under cold water until cool. Drain again; set aside.

Preheat grill to medium-high. Brush scallops with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; grill until just opaque in center, 2 to 3 minutes on each side.

Meanwhile, in a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Add onion and cook until soft, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add wine and cook until reduced by half, about 2 minutes; remove from heat. Stir in tomatoes, peas, herbs and remaining teaspoon salt and 1/4 teaspoon pepper.

In a large bowl, combine pasta with tomato mixture. Arrange chard on 6 warm dinner plates. Place a mound of pasta in center of each plate. Arange scallops around pasta. Serve immediately.

Category: Italian, Mains  Tags: , , ,  Leave a Comment
12
Sep
Warm Bean Salad with Brie

Ingredients:

225g (8oz) Brie

900g (2lb) baby new potatoes

175g (6oz) fine green beans, trimmed

finely grated zest and juice of 1 lemon

2 tablespoons virgin olive oil

2 tablespoons chopped fresh parsley

2 tablespoons capers, rinsed

about a dozen black or green olives

1 bag crisp mixed salad leaves

salt and freshly ground black pepper

Method:

1. Remove the Brie from the refrigerator to allow it to come up to room temperature – it tastes better this way!

2. Put the potatoes on to cook in lightly salted boiling water. They will take 15 – 20 minutes. At the same time, cook the green beans in a little lightly salted water for about 4 – 5 minutes.

3. Meanwhile, whisk the lemon zest and juice with the olive oil and parsley in a large serving bowl. Stir in the capers and olives, then season with a little salt and plenty of black pepper.

4. Tip the warm beans and new potatoes into the dressing and leave to cool for about 10 minutes. Add the salad leaves. Cut the Somerset Brie into chunks, add them to the salad and toss everything together gently to mix. Serve at once.

(Serves 4)

Note: Try this delicious salad of warm fine green beans and tiny new potatoes with chunks of Brie as a starter, light lunch or healthy supper.

Category: Appetisers, Salads  Tags: , , ,  Leave a Comment
12
Sep
Lemon-Lavender Shortbread

Ingredients:

2/3 cups sugar

230 g unsalted butter, softened

1 teaspoon salt

2 teaspoons dried culinary lavender flowers (or fresh)

Zest of 2 lemons

Juice of ½ a lemon

½ teaspoon lemon extract

½ teaspoon real vanilla extract

2 cup all-purpose flour

Raw sugar for rolling

Method:

Add the butter and sugar to the food processer bowl and mix until light and fluffy, about 30 seconds. Add the salt, lavender, lemon zest, lemon juice, lemon extract, and vanilla extract and pulse until combined and the lavender is chopped scraping down the bowl as needed, about 20 seconds. Add the flour and pulse until just combined.

Turn dough out onto a clean surface and knead a couple of times to combine. Cut dough in half and form into rectangle logs about an inch long and 3/4th inches wide. Cut two pieces of wax paper to form around logs, pour raw sugar onto the wax papers and press the logs into the sugar forming the dough into shape as you press. Roll the wax paper around the logs and freeze until solid.

Preheat the oven to 180 degrees C. Cover two large cookie sheets with parchment paper.

Let the logs rest on the counter for about 15 minutes before cutting. Take a sharp knife and slice 1/2 cm thick. Place an inch apart on baking sheet and bake for 17 to 20 minutes until golden around the edges. Let set one minute and transfer to a cooling rack.

Think ahead: Shortbread logs can be frozen for up to 1 month. Thaw slightly before slicing. Baked cookies can be stored in an airtight container for up to a week.

Recipe by Laura Flowers

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12
Sep
Grilled Tenderloin of Beef with Fresh Herb Vinaigrette

Ingredients:

(Serves 8 to 10)

Vinaigrette:

* 1 cup parsley leaves , loosely packed

* 1 cup basil leaves , loosely packed

* 1/2 cup mint leaves , loosely packed

* 1 tablespoon fresh thyme leaves

* 1/4 teaspoon red pepper flakes , or more to taste

* 1 large clove garlic

* 2 tablespoons white wine vinegar

* 2/3 cup olive oil

* 1 teaspoon  salt , plus more to taste

Beef:

* 1 beef tenderloin , trimmed (about 2,5-3 Kg)

* 2 tablespoons olive oil

* 2 teaspoons salt

* 2 teaspoons cracked black pepper

Method:

To make vinaigrette: In a blender or the bowl of a food processor fitted with knife blade, combine herbs, red pepper flakes and garlic. Pulse until well chopped. Add vinegar and pulse to combine. With the motor running, slowly add 2/3 cup olive oil until vinaigrette is almost pureed. Add salt and adjust seasoning to taste. Transfer to a serving bowl and set aside.

To make beef: Preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat. Brush meat with olive oil and sprinkle with salt and pepper. Place on grill, cover and cook 30 to 40 minutes, turning every 5 minutes. For rare beef, remove from grill when a meat thermometer reads 115° (120° for medium rare). Let sit 20 minutes; the temperature of the tenderloin will rise about 10 degrees and it will continue to cook. Slice and serve warm or at room temperature, topped with herb vinaigrette.

Note: The vinaigrette can be prepared several hours in advance of the beef.

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12
Sep
Greek Salad

Ingredients:

* 500g tomatoes, peeled and sliced

* 1 cucumber, washed and cut in thin slices. Do not peel the cucumber!

* 1 yellow, 1green pepper, cut finely in thin stripes

* 1 large onion, finely sliced

* At least 100 gr hard feta cheese, from the barrel

* Black Kalamata olives

* Capper

* parsley

* oregano

* Thick salt

* Extra virgin olive oil

* A good red vine vinegar

Method:

Place all ingredients on a salad bowl, salt them, pour vinegar, oil and mix very very well.

Note: Serve with pita bread as a light meal, or as a salad with meat (preferably grilled).

Category: Appetisers, Middle Eastern, Salads, Side Dishes  Tags: , , ,  Leave a Comment
12
Sep
Lemon and Lavender Mousse with Blueberry Sauce

Ingredients:

(Serves 8 )

Mousse:

* 1 cup sugar

* 1/2 cup fresh lemon juice

* 8 tablespoons (1 stick) unsalted butter , cut into 8 pieces

* 1 large egg , plus 4 large egg yolks

* 1 tablespoon dried or fresh lavender blossoms

* 3/4 cup heavy cream , whipped

Blueberry sauce:

* 2 cups fresh (or frozen, unthawed) blueberries , plus additional fresh blueberries for garnish

* 1/3 cup sugar

* 1 teaspoon grated fresh lemon zest

* 1 tablespoon fresh lemon juice

* 1 stick cinnamon

Method:

To make mousse: In a heatproof mixing bowl, combine sugar, lemon juice, butter, egg, egg yolks and lavender. Place over a pot of simmering water and cook, whisking constantly, until mixture thickens enough to coat the back of a spoon. Strain into a bowl set in a larger bowl of ice water and stir until cold and thickened. Fold in whipped cream. Pour mixture into each of eight 5-ounce paper cups. Freeze until firm, about 4 hours.

To make sauce: In a medium saucepan, combine blueberries, sugar, 1/4 cup room temperature water, lemon zest, lemon juice and cinnamon stick. Bring to a boil; reduce heat to low and simmer 15 minutes. Let mixture cool 10 minutes. Remove and discard cinnamon stick. Puree blueberry mixture in blender until smooth. Strain through a sieve set over a bowl. Discard solids; cover sauce and refrigerate.

To serve, peel paper cups off mousse and place mousse in shallow bowls. Pour sauce around mousse and garnish with blueberries.

Note: Dried lavender blossoms are available at gourmet markets. Be sure to buy a product intended for culinary use.

Category: Desserts, Middle Eastern  Tags: , , ,  Leave a Comment
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