Posts tagged lime

Sticky Salmon-Pineapple Kebabs, Thai black rice salad

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‘m always surprised at the amount of people who are surprised at the flavour that rice can have on its own without additional added flavours. If you pick the right rice that is. If you’re used to the same old white or even brown rice then venture out! I use red French Camargue rice as my staple now due to its wonderful nutty flavour but after stumbling over some Thai black rice recently which fell into my innocent shopping basket I had a salad on the mind. A dark and nutty flavour goes wonderfully with Thai flavours and fruits. Try mango and prawns, basil and coriander (see here) which was my initial intention. However as a nod to the gorgeous weather this weekend a barbeque inspired kebab was required. Seeing as my garden-lacking London flat could not supply my bbq needs, a sticky, sweet and if you cook the salmon well, oh so tender kebab a top this fresh and herby Thai rice salad suited Sunday evening down to the ground. Cold beer to accompany and the BAFTAS.

Serves 2 (make 4 skewers)

  • 2 salmon fillets, cut into 2cm chunks
  • 1 fresh pineapple, cubed into 2cm chunks
  • Broccoli florets (about 6-8)
  • 2 tbsp soy sauce
  • 1 large tsp sesame oil
  • 1 1/2 tsp runny honey
  • Small knob ginger, grated
  • 4 oz Thai black rice
  • 4 spring onions, sliced
  • 50g desiccated coconut
  • Bunch coriander, chopped (save some for garnish)
  • 2 sheets nori seaweed, cut into small 1 cm wide pieces or strips (optional)
  • 1 lime
  • 4 skewers (soaked in water for 20 minutes)
  1. Combine the soy sauce, sesame, honey and ginger in a bowl and mix well
  2. Marinade the salmon chunks, broccoli florets and pineapple chunks in this mixture for 1 hour in the fridge.
  3. After 1 hour, prepare your skewers. Feed alternating salmon and pineapple and broccoli chunks onto each. Set aside on a line baking tray and chill. Preheat the oven to 180°C.Jess - Salmon Asian KebabsJess - Salmon Asian Kebabs2
  4. Meanwhile make the rice salad. Simmer the rice for around 25 minutes until just cooked with a little bite.
  5. While this is cooking toasted the coconut in a dry frying pan until just bringing to turn golden. Watch it as it catches easily. When fragrant, remove and add to a bowl.
  6. Combine with the chopped spring onions, coriander and the chopped nori sheets.
  7. When the rice is ready, drain well. Immediately add the bowl of coconut and herbs and squeeze in the juice of the lime. Place a lid on top and keep warm.
  8. Remove the salmon skewers from the fridge and heat a frying pan until hot and add a tsp of oil.
  9. Sear the skewers on both sides to get a lovely caramelised effect all over. Add the rest of the marinade to the pan (it will sizzle) and then immediately transfer the skewers and the pan juices to the baking tray. Pop in the oven for 5 minutes to finish the cooking.
  10. Meanwhile, plate up the rice in warm serving dishes. After 5 minutes check the salmon is tender and cooked through but just pink and remove from the oven. Top your Thai rice salad with the kebabs and any extra chopped coriander to garnish.

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Dahl, Roasted Curried Cauliflower, Shredded Duck in Lime

Jess - Dahl and Cauliflower duck

Jess - Dahl and Cauliflower

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ou won’t be surprised to hear it was another week of stressful and busy work so the long weekend glowed like a beacon on Friday evening with promises of yoga, long runs in the sun and some experimental time in the kitchen to blog and relax the mind. I woke to a beautiful sunny day and after a long run to clear the working cobwebs I was already on my way to some downtime. All that was required was some time in the kitchen.

With a stressful period at work keeping 90% of my mind on the task it was time to start planning my second supper club to focus and begin that excitement again! With the date confirmed and inked in the diary I was more than eager to start developing the menu! With just over 2 month before the (second) big day it might seem premature but to get the invites and advert out as soon as possible and the ticket confirmations rolling in the menu was vital. Starter done. Dessert done and obviously featuring ice cream the main needed some attention. With the somewhat limited kitchen facilities and equipment of my cosy, niche and atmospheric chosen venue the dish needed some attention. Ambition needs to be carefully managed and focussed int he right direction.

While flavour is key here using wholesome ingredients cooked from scratch I wanted a menu that would make my potential guests salivate on reading and be booking tickets on autopilot before they could say ‘Deliveroo’! Flavour vital but practicality is also a contender here when cooking solo for 30 paying guests. And in addition economics, aesthetics and style are also important. Factoring all these competing aspects and a love of all things spice this punchy dish was created. I won’t give anything away but the next supper club main with feature something along these lines…

Serves 4

  • 4 duck legs
  • 1 x speedy dahl recipe (see here) with juice of 1/2 lime added at the end.
  • 1 cauliflower, cut into florets
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1/2 tsp of black mustard seeds and cumin seeds
  • 3 spring onions, sliced on the diagonal
  • Handful of mint leaves, roughly chopped
  • Handful of coriander leaves, roughly chopped
  • 1 large lime
  1. Preheat the oven to 200°C. Season the duck legs and roast for about 40 minutes in the oven.
  2. Scatter the cauliflower florets in a large baking tray and drizzle with a good glut of olive oil.
  3. Toss in the curry powder, turmeric cumin and mustard seeds and stir to coat. Add some seasoning.Jess - Curried Cauliflower2Jess - Curried Cauliflower
  4. After the duck has had 20 minutes of roasting add the cauliflower to the oven and roast for 20 minutes.
  5. Meanwhile make the dahl and set aside to keep warm.
  6. Once the duck and cauliflower are ready remove from the oven. leave the duck to rest for a few minutes before shredding the meat into a warm bowl with two forks and quickly squeezing over the juice of the fresh lime.
  7. Toss the warm cauliflower in the spring onions and herbs.
  8. To plate up, ensure you have warm shallow serving bowls or plates and spoon a generous spoonful of dahl onto the bottom and let it ooz out onto the plate. Top with a handful of the cauliflower before finally topping with a quarter of the shredded duck
  9. Serve immediately while still warm and devour! Serve with warm homemade flatbreads or roti if needed.

WINE: This would be great with an aromatic white such as a Riesling or a Gervertz to balance the spice.

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Crispy Asian Beef

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f you’re intending on sticking to or continuing to stick to a healthy diet this month after the indulgences of Christmas then I recommend Asian food as a good go to. It packs a reliant punch on flavour without compromising on health and nutrition. Not to mention that this is a really quick recipe and can be served out in about 20 minutes.

As a passionate cook and appreciator of food I have always been the type to savour my meals either for flavour or appreciation for the time and effort spent creating it – either by myself or more importantly a fellow cook. However, I can’t help but notice that many of us eat too fast. Not only does this encourage us to be unappreciative of the food, time and effort that has gone into making it but you cannot appreciate and savour the flavours. Sticking to the topic of nutrition and health this month, on a nutritional side the faster you eat the more chance you have of overeating. Eating slowly allows your stomach to register satiety at the right time. It also helps improve your digestion. Hand in hand with this I also recommend chewing your mouthfuls more to aid speed and digestion. Just putting down your fork (or chopsticks) after eat mouthful to enjoy, talk to your dinner friends and take your time is such a great habit to get into.

That said, a great way to get into this habit if using chopsticks! Not only is it fun and authentic but if you’re anything like me and still learning you can’t help but eat slowly…if at all. So obviously have a fork ready to hand to prevent starvation.

NOTE: Quite without meaning to I’ve created a gluten free meal using my stash of ‘Clearspring Gluten Free Brown Rice Noodles’. Asain food is a great go-to is your are gluten free. As I say, it packs a punch on flavour without compromising nutritional requirements.

Serves 2

  • 250g beef mince
  • 1 thumb size knob ginger, finely shredded
  • 1 large garlic clove, crushed
  • 1/2 red chilli (hotter the better here)
  • 1 star anise
  • 1 tbsp sunflower oil
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1tsp fish sauce
  • Bunch coriander, chopped
  • Bunch basil, chopped
  • 4 spring onions, chopped
  • 100g ‘Clear Spring’ ‘Gluten free brown rice noodles’
  • 1 tsp sesame oil
  • Juice 1 lime
  • Serve: I recommend a nice lime juice covered fresh crispy salad e.g. Cos lettuce, grated carrot, bean sprouts, cucumber etc
  1. Submerge and soak the noodles in boiling water for at least 10 minutes. Set aside kept warm until ready to serve.
  2. Heat the sunflower oil in a frying pan or wok on a high heat. Add the beef mince and use a spatula to break up the pieces into chunks. then add the star anise. Fry on a high heat for about 5 minutes until the mixture begins to brown well and crisp up. Keep an eye on it moving the mince around continuously.
  3. After about 5 minutes when well browned add in the ginger, garlic and red chilli and continue to fry on a high heat until the meat is really browned and crispy as below.
  4. After about 5-10 minutes add the soy sauce, sesame oil and fish sauce and stir to combine. Cook until really dark and crispy to your liking.
  5. Remove from the heat and stir in the chopped spring onions, coriander and basil
  6. Drain the noodles and squeeze over the lime juice and add the sesame oil
  7. Serve the noodles in warm bowls and top with your crispy beef piece and a lovely crunchy fresh salad.
  8. Jess - Crispy Asaian Beef 2

 

Cajuan Salmon and Sweetcorn Puree

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k. I’ll admit this isn’t very festive…or wintery…or seasonal. Apologies. But frankly the unprecedented warm weather recently has sent us all into a state of confusion!? And following a few too many glasses of mulled wine after the annual village Christmas carol concert and a need for something fresh, filling and quick, Cajuan salmon seemed like the obvious choice…? Obvious right?

Serves 2

  • 2 salmon fillets
  • 1 tsp of smoked paprika and cayenne pepper
  • 1 tbsp olive oil
  • 1 can sweetcorn
  • 1/2 lime, zest and juice
  • Pinch chilli flakes
  • 30g butter
  • Bunch coriander, chopped
  • Mix of broccoli – purple sprouting and normal (enough for 2), chopped into florets
  • 1 banana shallot, halved and finely sliced into half moons
  • 1 tbsp flour
  • Sunflower oil for frying
  • Natural yoghurt to serve
  1. Marinade the salmon in the dried spices, some seasoning and the olive oil and put in the fridge for about 20 minutes
  2. Heat a good layer of sunflower oil in a frying pan until hot. Mix the flour and the chopped shallots in a bowl and season.
  3. When the oil is hot add the shallots and fry, moving around with a fork, until deep golden and crisp. Tip into a bowl lined with kitchen roll and season. Set aside.
  4. In the same pan, add another drop of oil and stir fry the broccoli gently until charred. Set aside to keep warm in a low oven.
  5. Simmer the sweetcorn in the canned juices and enough water to cover for 3-4 minutes. Drain
  6. Add to the bowl of a food processor while hot and add the butter, chilli, coriander, juice and zest of the lime and some seasoning. Puree until smooth and taste. Set aside to keep warm in a pan.
  7. Finally, heat a splash of oil in your frying pan until hot. Fry the salmon, skin side down for about 5 minutes, turning halfway, depending on the thickness. Equally this would be excellent grilled on a grilled but mine was out of action!Jess - salmon
  8. When ready to serve, spoon a generous helping of sweetcorn puree onto a warmed plate. Top with the salmon. Mix the crispy onions with the warm broccoli and serve on the side and sprinkle with any extra coriander leaves.

Add some natural yoghurt if the what gets too much!

Jess - broccoli

Spiced Bass, Bulgur Wheat Salad, Lime

What started out as a loss of inspiration the other evening turned into a pretty delicious quick and tasty meal for my adoring sister and I for a casual and relaxing Friday night a few weeks ago. A breeze to knock up which was appreciated as we barely kept our eyes open after a long week and hard work. Tasty and nutritious with a beautiful girly scattering of rose petals. Sorry chaps, girls night in. After a few glasses of something crisp and aromatic (I recommend maybe a Gewürztraminer) I highly recommend topping this off with a helping of trashy Reeses peanut butter cups for pudding…A bit of an oxymoron to the meal but moderation in moderation.

Serves 2 

  • 80g bulghur wheat
  • Handful raisins
  • Juice 1/2 lemon
  • 1 large bunch coriander, chopped
  • 1 large onion, cut into half moons
  • 1 tsp ground cumin
  • 1 lime, zest and juice
  • 200g yoghurt
  • 2 seabass fillets
  • 1 tbsp Ras El Hanout
  • Pinch rose petals (optional)
  1. Start by cutting the fish fillets in half and season. Mix with a tablespoon of olive oil and the Ras El Hanout and massage this in. Set aside.
  2. Slowly cook the onions now. Heat a splash of light oil in a frying pan and gently soften and fry the onion slices for about 10 minutes until just beginning to turn golden brown and crisp. Once soft and gold stir in the cumin and remove from the heat.
  3. Meanwhile, cook the bulgur wheat by simmering in boiling water until just tender (about 5-8 minutes). Drain well and leave to dry a little. Season.
  4. Stir the onions, raisins, the chopped coriander (save a handful for garnish) and mix to combine. Check the seasoning then add the juice of the lemon. Fork through to combine the flavours and set aside.
  5. Mix the yoghurt with the juice of the lime and the majority of the zest (save a pinch for garnish). Season and set aside.
  6. Now you’re ready to cook your fish. Heat a frying pan with a little oil until hot. Fry the fish, skin side down for about 2-3 minutes until crisp. Flip onto the flesh side for the final 30 seconds then remove from the heat.
  7. Jess - Moroccan Seabass3
  8. To serve, spoon half the yoghurt mixture into the centre of a plate. Top with some of the bulgur wheat salad. Finally top with fish and garnish with some chopped coriander, lime zest and rose petals.

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Beef Rendang

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‘ve been looking for a cold carefree weekend to indulge in this slow cooked curry for ages but with long busy working days, midweek life hasn’t obliged. I love any form of slow cooking and coupled with my more recent love and commitment to the Asian flavours of the East they are combined lovingly here in a comforting wintery curry that while warming the heart will also transport you to the sunny climates of Malaysia….of Bruges!?

Bruges might not seem like the most logical inspiration but a quick hop skip and jump over to Belgium for the evening promoted this weeks blog post! The cold chilly weather, the (sadly) persistent rain and the festive Chrismassy lights was cue for something warming on return to the UK. But my main incentive starts with beer.

Histroical, medical and romantic, Bruges is a small and compact little city. But it has without a doubt the highest concentration of chocolate shops and beer merchants littered on every corner! Belfry view done and canals walked it was time for the brewery tour!

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ne of the oldest breweries left in Bruges, De Halve Maan promised history and charm and certainly delivered. We began in the brewing room before winding our way romantically around the high beams and rafters of the old listed building from cold cellar to the top of the roof before ending up in the restaurant bar, rewarding beer in hand, leather sofas and a warming fire to dry our wet feet. With Belgium beer on tap we drank away the rainy afternoon with a platter of meat and cheese and long outstayed our welcome.

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o on return home and that carefree Sunday afternoon to indulge, we drank our loot with this warming curry.

Serves 3

  • 500g braising steak, chopped
  • 1 red onion, chopped
  • 3 garlic cloves, chopped
  • 1 large red chilli, chopped (a hot as you dare!)
  • 2 inch large piece ginger, chopped
  • 1 tsp tumeric
  • 1 lemongrass, bashed roughly
  • 15 g tamarind paste (about 1 tbsp)
  • 1/2 tbsp brown sugar
  • Large pinch ground coriander and cumin
  • 2 kaffir lime leaves
  • 5 cardamon pods
  • 1 star anise
  • 1 cinnamon stick
  • 5 tbsp desiccated coconut
  • 350ml coconut milk
  • Rice, lime and coriander to serve
  1. Preheat the oven to 160°C.
  2. Start by making the paste. Place the onion, garlic, chilli, ginger, turmeric, lemongrass, tamarind and sugar in the bowl of a food processor and process until you have a fine paste.
  3. Heat 1 tbsp of sunflower oil in a large ovenproof saucepan/casserole dish over a medium heat. Cook out the paste for about 5 minutes but don’t burn or let it catch. Next add the lime leaves, cardamon, star anise and cinnamon stick.
  4. Add the chopped beef and cook for 10 minutes on a medium high heat until starting to colour and brown.
  5. Meanwhile, dry toast the coconut in a hot frying pan until golden brown and toasted (careful not to burn). Set aside.
  6. Next add the ground spices and the coconut milk to the beef.
  7. Bring to the simmer and mix well. Add the coconut. Place in the oven with a lid for 1 1/2 hours .
  8. During this time, check and stir occasionally. After this time, check the thickness of the sauce. If it needs to be reduced, remove the lid and placed back in the oven for 5 minutes or so or reduce on the hob. Add a splash more coconut milk if it looks too dry.
  9. Serve on warm rice dressed in lime juice and scattered with coriander.

Pistachio and Feta Dip

Jess - Pistachio feta dip2 Jess - Crackers

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ot another dip I hear you say? And not another Moroccan and middle Eastern themed recipe. Yes. Please continue. A boozy and wonderful dinner party in the Wiltshire countryside this weekend was enhanced as it naturally would be by the addition of a Middle Eastern themed feast! And gracious guests of course! And the weather seemed to be on it best behaviour for most of the time rather suitably while we guzzled bubbly Saumur and nibbles. The downpour and lightening only theatrically threatened to steal the attention late into the evening when the food had already stolen my guests hearts. It reminded me a little of my recent venture to Morocco where a hearty downpour after a heavy humid day was still not enough to spoil the show once the hearty tanginess graced our dining tables.

Kicking off with a round (or two) of sparkling Saumur, my new and cheaper favourite alternative to Champagne, to set the tone, this cheesy spiced Turkish/Bulgarian dip went down a treat. A lovely alternative to the usual humus this is perfect with some mini ‘olive oil cracker tongues’ (see here) adapted with the addition of some sweet smoked paprika and rolled smaller and bite sized.

While the middle East is always a source of natural inspiration for me, both these recipes were inspired by a new cookbook purchase that has weakened my already full and bursting cookbook shelf. Bought on a whim having been won over in a trace by the initial sparkling textured cover and once in side, by the beautiful photos and recipe combinations that steal my foodie heart. Adapated slighty but quite welcomely without much amending. Persiana, Sabrina Ghayour. A delightful book for any cookbook collector, food lover or photography buff.

Serves 8 as a nibble with drinks

  • 100g pistachios, shelled
  • 75ml olive oil
  • 200g feta cheese
  • Handful chopped dill
  • Large bunch of coriander leaves
  • 1 garlic clove, crushed
  • 1/2 red chilli, chopped
  • 3 tbsp Greek yoghurt
  • zest 1 lemon, juice of 1/2
  • Salt and pepper
  • 1 tbsp dukka (see here) to garish (optional)
  1. Blend the pistachios and oil in a processor for 30 seconds.
  2. Add the rest of the ingredients and blend until you get a smooth but rustic texture. Season to taste
  3. Spoon onto a shallow bowl or plate. Sprinkle with any leftover dill leaves, the dukka and drizzle with a little extra virgin olive oil.
  4. Serve with olive oil crackers.

Dips and drinks were followed by a slow roasted, shredded and falling off the bone leg of  lamb spiced to the nines with Moroccan love. Zesty lime yoghurt and cumin dipping salt on the side of a fresh allotment picked raw vegetable salad….

Serves 8-10

  • 1 large leg of lamb on the bone (2.5kg approx)
  • 50g butter
  • 2 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp cumin seeds
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp dried thyme
  • 4 garlic cloves, crushed
  • 1 tbsp sea salt flakes
  • Handful coriander leaves to garnish

Cumin dipping salt

  • 2 tbsp cumin seeds
  • 2 tbsp flaky sea salt
  • Pinch cinnamon
  1. Preheat the oven to 160°C and line a large roasting tin.
  2. Mark deep incisions over the lamb with a sharp knife
  3. In a small bowl, place the butter, spiced, thyme, and garlic and blend into a paste. Rub the paste over the land and into the incisions.
  4. Place the lamb in the tin and pour in 1 large glass white wine. Cover with foil and cook for 4 hours.
  5. During this time, baste the lamb with any juices every 40 minutes or so.
  6. After 4 hours, turn the oven up to 190°C. Remove the foil and finish the cooking for the final 1 hour uncovered to brown the top and crisp the skin.
  7. Meanwhile, for the dipping salt, dry fry the cumin seeds in a hot frying pan for a few minutes until fragrant. Tip into a pestle and mortar and grind. Add the salt and cinnamon and grind together lightly. Tip into a small ramekin or bowl.
  8. After 5 hours, remove the lamb from the over. Cover with foil and leave to rest for about 15 minutes.
  9. When ready to serve, carve the lamb which should tenderly fall from the bone. Carve into chunky pieces and slice the herbed skin. Serve on a large warmed serving platter, scattered with coriander leaves.
  10. Serve e.g some turmeric and cumin roasted new potatoes, fresh raw green salad and a limey creamy yoghurt.

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Pea and Avocado Dip with Sprouted Olive Oil Crackers

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Jess - rudehealth

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irstly I think I need to explain the mystery behind the ‘Sprouted Olive Oil Crackers’. As if the wholesome organic produce that Rude Health so stylishly provide wasn’t tempting enough, they have developed a range of ‘sprouted flours’. Nothing to do with sprouts, nothing to do with flowers…..These flours basically contain a grain that has been allowed to sprout and germinate in an environment which stimulates enzyme activity and allows for the transformation of wonderful nutrients. Soaked in water, the grains sprout and release nutrients and once slow fired and and stone ground these are captured inside these tasty flours ready for your baking purposes. Nutty, wholesome and devine, they can be used in baking like for like to add a fantastic texture and flavour layer. Here I used the flour in some lovely giant tongue shaped crackers which I often make for dinner parties as elaborate dipping utensils!

They are amazing served with dips and spreads. I’ve made these in the past but never with sprouted flour and the baking smell alone as they crisped away in the safety of the oven was enough to inspire a healthy dip to accompany.

Makes about 15 dependant on size (adapted from Ottolenghi)

  1. Preheat the oven to 220°C and line a large tray with baking parchment.
  2. In a large bowl or food processor combine all the ingredients except for the salt until you have  affirm dough.
  3. Leave to rest for 30 minutes or so in the fridge.
  4. When ready to cook, take walnut sized pieces of dough (about 15g) and roll on a floured surface into tongue or oval shaped crackers, paper thin if you can!
  5. Repeat and place on your lined backing tray. Drizzle well with olive oil and scatter with the sea salt.
  6. Bake in the oven for about 6 minutes or until crisp, golden and filling the kitchen with wonderful smells.
  7. Leave to cool on a wire rack before enjoying with a dip or choice.

Pea and Avocado Dip (Serve 4-5 as a starter/nibble)

I saw a version of this recipe in a recent Waitrose magazine. Having been invited to a last minute impromptu BBQ I felt I needed a culinary offering which is where this speedy dip was created. To my disappointment this said recipe wasn’t particularly inspiring on the taste delivery. It was a bit bland. However, with a complete recipe makeover and the addition of some forage in the pantry flavour staples I had a tasty vibrant dip in no time to accompany my sprouted olive oil crackers. Knocked out in minutes I just had time to grab a bottle of chilled white before heading out into the sun….

  • 150 peas, defrosted or fresh
  • 1 lime, juice
  • 1 crushed garlic clove
  • 1 tbsp creme fraiche
  • 15g pistachios
  • 1 avocado, chopped into chunks
  • 1 tsp spice mix (see here)
  • 60g feta cheese
  • Handful mint leaves
  • Chives, dill and chilli oil to garnish
  1. In a food processor, please the peas, lime juice, garlic, pistachios, creme fraiche, spice mix and mint. Pulse and blend until the mixture turns into a paste. You may need to scarp the sides down as you go.
  2. Add plenty of seasoning and then add the feta cheese and avocado.
  3. Blend again to form a smooth paste. If you like it a bit thinner, add some olive oil.
  4. Serve scattered with chopped dill and chives and drizzled with chilli oil

Jess - Peaavocadodip2

 

Chocolate Mint Tart with Sugared Pistachios

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y recent adventure to the colourful delights of Morocco has naturally fuelled my blogging obsession once again. I have, for this week at least, exhausted the classic tagine and now have only sweet treats on the mind. Green & Blacks recent emphasis on colour in our taste and perception can not only be reflected in their packaging but I couldn’t help but see this mirrored in Morocco which is a country that is summed up by colour and flavour. A feast for the eyes. With teasing fresh mint tea available in Morocco at any opportunity (whether requested or not) I stole this flavour inspiration using Green & Blacks new ‘Mint Crisp’ bar.

If you’re a chocolate connoisseur you’ll already have noticed Green & Blacks new bars – ‘Thins’ – so this won’t come as surprising news. Long ago I spotted the ‘Mint Crisp’ flavour and stocked up. I love this new format or bite-sized slices of flavoursome chocolate. Ironically here I’ve used the new ‘Thins’ bar in this recipe….which won’t make you that. But hey, the mint brings back the buzz of the Medina’s and Riads.

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This tart is rich and dense. If you’re not a mint fan then feel free to make this soley dark or try using G&B’s salted caramel thins in stead. The crunchy topping adds a lovely texture but again can be substituted with pecans, walnuts, or almonds (which would go particularly well with the salted caramel bar). Devour with some clean simple ice cream or fruit.

Pastry

  • 1 x quantity of shortcrust pastry (see here for recipe) made with additional small handful of desiccated coconut.

Filling

  • 150g Green & Blacks ‘Mint Crisp Chocolate’
  • 100g Green & Blacks dark 70-80% chocolate
  • 100ml single cream
  • 250ml whole milk
  • 3 beaten eggs
  • 1 tsp vanilla extract

Topping

  • 50g pistachios
  • 1 tbsp caster sugar
  • 4 tbsp desiccated coconut
  • 1 large lime, zest only
  1. Start by making the pastry case according to the link above and using a deep 20cm wide pastry case. Add a handful of coconut to the flour if you like.
  2. Preheat the oven to 180°C. Set aside your blind baked pastry case while you make the filling.
  3. Mix the cream and milk together in a saucepan and heat until just about to come to the boil.
  4. Remove from the heat and break in the chocolate in small pieces. After a few minutes mix together until the chocolate is smooth and fully melted into the cream. Use a whisk to throughly combine the cream and melted chocolate.
  5. Leave to cool until lukewarm.
  6. When lukewarm, beat in the eggs and vanilla.
  7. Place the tart case on a baking tray and fill ¾ full with the chocolate filling.
  8. Place the tray on the oven shelf and once its stable, fill the tart to full with the remaining mixture (or as much as will fit int your tin! I had a little left over)
  9. Bake for about 20 minutes until just set and shiny.
  10. Remove from the oven and leave to cool completely.
  11. Meanwhile make the topping. Crush the nuts in a pestle and mortar until finely crushed but with a few chunks here and there.
  12. Toast the coconut in a dry hot frying pan until just beginning to colour golden and then add to the nuts. Stir in the lime zest and the sugar and combine.
  13. Once the tart has cooled, use this mixture to scatter over the top of the tart.
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Sticky Soy and Sesame Pork

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peedy and delicious. If you get embarrassingly excited at the idea of sticky sweetly glazed tender strips of pork on soft oozing coconut rice then I suggest you give this recipe a try. Another long week at work, Friday nights recipe choice had high expectations to satisfy a variety of needs. I craved nothing more than comfort, flavour and relative speed. If you serve this on plain rice then you’ll have an even speedier dinner in minutes but I can never resist a coconut infused creation. Except coconut water. Whats the fad about? Dishwater disguised in a eco-friendly carton. Having been found on numerous occasions unashamedly desperately corkscrewing a hole into a fresh coconut only to slurp the fresh juicy ‘milk’ from inside with a straw this is a far healthier (economical) and dramatic way to get your coconut hit! Its fresh and delicious. Plus you get the joyful task of angrily throwing the empty coconut onto a hard floor (outside recommended) to crack it open to access the meaty pure white flesh. Perfect for grating into curries, porridge, use in cakes (see here) or into your coconut rice!

Serves 2

Sticky Pork

  • 1 pork fillet, sliced into thumb sized slices
  • 1 knob ginger, chopped
  • 1 small red chilli, chopped
  • 3 garlic cloves, chopped
  • 2 spring onions, chopped
  • 1 bunch coriander, stems and leaves chopped separately
  • 1 heaped tsp cornflour
  • 2 tbsp soy sauce
  • 1 tbsp runny honey
  • 1 tsp sesame oil
  • ½ tsp rice wine vinegar
  • Sunflower oil
  • 2 tbsp sesame seeds
  • 50g salted peanuts, crushed lightly

Coconut Rice

  • 4 oz brown rice
  • 1 can coconut milk
  • Good handful desiccated coconut
  • 1 lime, zest
  • Handful chopped coriander to serve
  • Green vegetables to serve
  1. Begin with the rice. Warm the coconut milk in a saucepan with about ½ cup of water (you may need to add more water as it cooks). Bring to a light simmer but be very careful as the milk will boil over if left unattended on a high heat.
  2. Let it simmer on a fast simmer for about 25 minutes. You want to end up with cooked rice that has absorbed mostly all the liquid but is still loose so it oozes on a plate. Keep an eye out and add more water if it dries out before fully cooked.
  3. When cooked and still oozing, add the desiccated coconut, chopped coriander and lime zest and keep warm.
  4. Start on the pork which is a pretty speedy process so have your green vege and warming plate ready to go not soon after!
  5. Combine the cornflour with 2 tbsp of cold water in a jug. Add the soy sauce, sesame, vinegar and honey and mix well.
  6. Heat a frying pan or wok on a medium high heat. Quickly flash fry the chopped chilli, spring onion, garlic, ginger and coriander stalks in a splash of sunflower oil until softened. Add the pork and turn up the heat to get a nice colour on the outside.
  7. Fry for about 5 minutes or so until the pork is just cooked but still soft and not dry. Immediately add the soy mixture and stir quickly.
  8. This will thicken and bubble and glaze the pork. If it turns too thick too quickly loosen with a splash more water!
  9. Remove from the heat to prevent it overcooking and add the chopped peanuts and sesame seeds.
  10. Serve atop your coconut rice scattered with extra coriander, any spare sesame seeds alongside your green vegetables with a wedge of lime.
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