Posts tagged lime

Deep Fried Whitebait

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Deep Fried Whitebait

 

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Whitebait are delicious when deep-fried. They are a really fishy fish if you know what I mean but perfect as tasty canapes especially with some bubbly to celebrate an occasion….and this one- my recent graduation! On a recent trip to France my dad bought back some sparkling ‘Saumer’ which is a lovely alternative to Champagne. Its a really fresh, dry, Chenin Blanc based sparkling wine and, like most dry sparkling wines…goes deliciously well with fried, greasy finger food! After devouring one batch and one bottle we came to our senses and moved onto the real deal and another helping…

Serves 4 as a starter

  • 50g plain flour
  • 1 egg
  • 200g whitebait
  • Salt
  • 100ml sparkling water
  • Sunflower oil for frying
  • Mayonnaise
  • 1 lime
  1. Whisk the egg, flour and salt together in a bowl and whisk in the sparking water until you have a smooth batter.
  2. Heat half a pan of sunflower oil (or a deep fat fryer if you have live an extravagant life) to about 180 or until a piece of bread, turns golden brown and sizzles within a few minutes.
  3. Dip the whitebait into the batter, a handful at a time and fry in the hot oil for 2-3 minutes until golden brown. Drain into a kitchen roll lined bowl and sprinkle with salt. Keep warm while you finish the rest
  4. Mix a small cup of mayonnaise with enjoy lime/lemon juice to taste and serve with the whitebait.

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WINE: The only thing I can even bear to consider drinking with these fried and greasy is fishy delights is something sparkling. Anything of good quality you have to hand. Try a lovely Saumer or a classic Champagne. One of my personal favourites being Gimonnnet. Champagne Cuis 1er Cru Brut NV available at Armit Wines.

Jess - Gimonnet

Dark and Stormy Cupcakes

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Dark and Stormy Cupcakes

 

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Cupcake versions of cocktails are always a crowd pleaser that receive oooo’s and ahhhh’s from those greedy alcoholic denying guests we all have. A Green & Blacks ginger bar packs a strong ginger punch so works perfectly. A modest bottle of honey rum (from an adventure abroad- use dark rum if not) has been tentatively perched on the pantry shelf awaiting its calling and was eying up the ginger like a beautiful model in a bar, so was ready to be called into action as well. Lime frosting for a final characteristic flavour with the chocolate addition makes me wonder why the famous cocktail- ‘Dark and Stormy’ doesn’t contain chocolate already…..happy eating….it will be!

Cupcakes (Makes 12)

  • 100g Green & Blacks Ginger Chocolate
  • 115g unsalted butter
  • 115g caster sugar
  • 2 eggs
  • 2 tbsp ground almonds
  • 150g self raising flour
  • 1 tbsp Green & Blacks cocoa powder
  • 2 tbsp golden (honey) rum
  • Pinch ground ginger

Icing

  • 200g cream cheese/mascarpone
  • 60g sieved icing sugar
  • 2 limes, zest
  • Juice ½ lime
  1. Preheat the oven to 180°C and line a muffin or cupcake tray with cases.
  2. Melt the chocolate in a glass bowl over a pan of simmering water (make sure it does not touch the water) and melt slowly then set aside to cool a little.
  3. Cream the butter and caster sugar in a large bowl then beat in the eggs one by one.
  4. Add the ground almonds and then sieve in the flour, cocoa and a pinch of ginger and fold in. Add the rum and melted chocolate and mix until combined.
  5. Spoon the mixture into the cases and bake for about 20 minutes.
  6. Meanwhile, mix the icing ingredients and spoon into a piping bag and chill in the fridge until needed.
  7. When the cupcakes are cooked and cool, ice with the lime icing and add a grating of lime zest if you like! Serve…..perhaps with a ‘Dark and Stormy’ if you’re still feeling the need!

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Thai Crispy Salmon

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Thai Crispy Salmon

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This is a great way to serve salmon in the summer- wrapped in a crispy shield of filo pastry but juicy and pink inside. I’ve used a Thai style salsa inside but really it can take anything….chilli jam works well or even a spoonful of pesto. Served with some boiled Jersey Royals covered in a insulating blanket of melted butter; a scattering of diced sweet shallot; some feather like ribbons of chopped garden mint and a sprinkle of garlicky chives from the garden…summer!

Thai salmon (Serves 2, adapted from Delia Smith)

  • 1 tsp grated fresh ginger
  • Small handful of chopped coriander
  • 1-2 spring onions, chopped
  • 1 lime, zest and juice
  • 1 clove garlic, crushed
  • 2 salmon fillets
  • 2-4 sheets filo pastry
  • 25g butter, melted
  • 1 tbsp sesame seeds
  1. Preheat the oven to 190°C.
  2. Mix the ginger, coriander, spring onions, garlic and lime together in a bowl.
  3. Lay one or two sheets of filo pastry (depending on the size of your salmon. If they are large then 2 may be a better option) on the work top and brush with melted butter. Place one salmon fillet at one edge of the pastry and top with half the Thai mixture. Roll up like a present and tuck the ends underneath. Brush generously with melted butter and scatter with sesame seeds. Place on a baking tray and repeat with the other salmon fillet.
  4. Bake for 15- 20 minutes until the pastry is golden and crisp. Serve!

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Giant Coconut Lime Muffins

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Giant Coconut Lime Muffins

 

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This batch was giant I tell you….maybe a little too giant? But non-iced they’d be amazing toasted for breakfast with nutella like a bounty bar! This is a pretty basic muffin mixture so feel free to add fruit or chocolate as you please….

Makes 8-9 large muffins (I recommend making them smaller)

  • 250g self raising flour
  • 1 tsp bicarb
  • 145g caster sugar
  • 1 handful dessicated coconut
  • 200ml coconut milk
  • 2 eggs, beaten
  • 85g butter, melted
  • 250g cream cheese
  • Zest of 1 lime and the juice of ½
  • 3 tbsp icing sugar
  1. Preheat the oven to 190°C.
  2. Mix the flour, bicarb, sugar and dessicated coconut in a large bowl
  3. Add the melted butter, coconut milk and the beaten eggs.
  4. Using minimal stirs to make sure the muffins are light in texture and not dense, stir until just combined (if there are a few flour lumps this is ok)
  5. Spoon generously into a muffin tin lined with cases and bake for 20-30 minutes until cooked.
  6. Leave to cool. Meanwhile, mix the creme cheese, lime zest and juice and sieve in the icing sugar.
  7. Mix well and transfer to a piping bag
  8. Only when the cakes are cool, pipe on the icing however you like and scatter with extra lime zest or coconut if you like.

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Asian Salmon and Coconut Rice

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Asian Salmon and Coconut Rice

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I’ve cooked this recipe far too many times in the past couple of weeks. With revision STILL on the go it is a fresh but really satisfying meal which is also a hopeless attempt at consuming some more oily fish to fuel my brain! I’ve been unhelpfully vague in the method as all depends on the rice, coconut milk and salmon you use which will vary the cooking time and the quantities a little. The timings will vary but use your instincts and aim for a crispy skinned dark soy salmon that is moist and just cooked with a creamy coconut rice. You may not get the timings perfect on the first shot but I guarantee you’ll make it again to get it right!

Serves 2

  • 1 can coconut milk
  • 4 oz brown/wild rice
  • 2 salmon fillets
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 1 ½ tbsp olive oil
  • 1 tbsp runny honey
  • 2cm grated ginger
  • 1 lime, zest and wedges for serving
  • Scattering of sesame seeds
  1. Mix the soy, oils, ginger and honey together and leave the salmon to marinade in the mix for at least 1 hour in the fridge.
  2. Bring the coconut milk to the boil with a small cup of hot water and simmer the rice gently for about 20-25 minutes until cooked. The coconut milk you use in terms of thickness will vary so top up with hot water if it starts to look dry or if it is a thick variety, dilute down. What you’re aiming for is for the rice to cook in the time that it takes the coconut milk to reduce so you should end up with a creamy rice. If it is still looking drowned towards the end of cooking, turn the heat up and simmer more strongly. I like to use brown rice for its nutty flavour and texture.
  3. Once cooked, stir in the grated zest of the lime and keep warm.
  4. While the rice is cooking, preheat your grill to high and (skin side up) grill your salmon for about 5 minutes depending on thickness, until just cooked and moist with a dark soy crisp skin.
  5. Simmer the remaining marinade in a saucepan to warm and thicken.
  6. Serve your salmon on top of your coconut rice drizzled with a little of the warm marinade. Scatter with a handful of sesame seeds and a wedge of lime for squeezing. Serve with steamed broccoli.

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Fried Halloumi with Minted Cous Cous

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Fried Halloumi with Minted Cous Cous

This week I am wholeheartedly and gratefully embracing the warm sunny weather we’ve been having after a looooooooong refreshing and bracing spring. I can start work on my tan which currently can only be compared to a Farrow & Ball white paint chart where I am bordering the ‘Wimborne White’ with an aim of becoming more in keeping with a natural shade of ‘Cat’s Paw’. I love the excuse to bring out all the flavourful salads I crave which just don’t meet the winter demands….

Minty Cous Cous Salad (adapted from ‘What Katie Ate’)

  • 1 tsp ground cumin
  • 100g giant cous cous
  • 200g cous cous
  • 100g pumpkin seeds
  • 60g pine nuts
  • 100g flaked and/or whole almonds
  • 2 courgettes, peeled into ribbons or sliced thinly with a mandolin
  • 4 spring onions, chopped
  • A generous handful of chopped mint, basil, parsley and coriander or a mixture of these herbs you prefer chopped finely
  • Light vegetable stock
  • Handful of rocket, watercress or leaves
  • 1 lime
  • Extra virgin olive oil
  • Halloumi to serve
  1. Heat a splash of oil in a pan and add the cumin to fry for a minute. Then add the giant cous cous and toast until fragrant for a few minutes.
  2. Add a good splash of stock to cover and cook the cous cous for about 15 minutes until soft. Drain.
  3. Toast the pumpkin seeds, pine nuts and flaked almonds in a dry pan until fragrant.
  4. Add another splash of oil to a hot frying/grill pan and add the courgette strips and char for a few minutes until crisp.
  5. Season the small grain cous cous and add a knob of butter. Pour over 300g of stock, cover and allow to absorb. Then using a fork, fluff up the grains.
  6. Now to assemble, combine the giant drained cous cous and the fluffed cous cous. Add the courgette ribbons, seeds and nuts, a generous handful of the herbs and the salad leaves
  7. Add a squeeze of lime and a drizzle of extra virgin olive oil to loosen and scatter with the spring onions.

This is delicious served with some fried halloumi and a minted lime yoghurt and flatbreads and a lovely addition to a BBQ.

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Pulled Barbeque Pork with Spicy Slaw and Flatbread

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Pulled Barbeque Pork with Spicy Slaw and Flatbread

I never thought clearing out my university fridge and freezer before the end of term could be so delicious. With the ever amazing help of Jamie Oliver’s barbeque sauce (see here), this slow cooked pulled pork shoulder was a greasily delicious end to a tiring term and brought a stomachful of summer hope to a cold March that has well and truly outstayed its welcome. A crunchy homemade coleslaw is a great and simple side without the sickly addition of buckets of mayo you often find your ‘healthy’ cabbage swimming in in the supermarket. Wrapped protectively in a snug wholemeal flatbread…….if only my dissertation had been on food….

  • 500g pork shoulder
  • 1 quantity of marinade (recipe here)
  • 2 carrots
  • 1 parsnip
  • 3 small raw beetroot
  • 500g yoghurt
  • 1 lime
  • 5 spring onions, finely chopped
  • 1 heaped tsp of the following mix of ground spices (toast 1tsp of each fennel, cumin, coriander and fenugreek seed with 1 cinnamon stick, 3 cardamon pods and 1 star anise in a dry frying pan until hot, fragrant and beginning to pop, remove and grind in a pestle and mortar until fine).
  • Bunch mint, chopped
  • Bunch coriander, chopped
  • Punnet of cress
  • 250g wholemeal flour
  • 1 tbsp extra virgin olive oil
  • 1 tsp cumin seeds
  1. Begin with the pork. Cover the pork in the marinade in a large heavy based casserole dish and leave in the fridge overnight to infuse the flavours. The next day, preheat the oven to 170.
  2. Place a lid on the dish and slowly cook for 3 hours, basting in the sauce about 3 times.
  3. Meanwhile, make the coleslaw. This is easiest shredded in a food processor with the appropriate blade attachment or you can grate by hand.Grate the carrot, parsnip and beetroot into a large dish
  4. Add the chopped herbs.
  5. Combine the zest of the lime and the juice to the yoghurt with some seasoning and a tbsp of mayonnaise and the spice mix to make the dressing.
  6. Only before serving, dress the coleslaw in the dressing and scatter over the cress.
  7. For the flatbreads, mix the flour, cumin seeds, oil and 150ml warm water in a bowl and mix to form a ball of dough. Divide into about 6 pieces and roll thinly into discs. Before serving, fry each for a few minutes each side in a really hot  dry frying pan until beginning to char and puff up. Keep warm wrapped in a teatowel while you fry them all and finish the pork.
  8. After 3 hours, the pork should be nicely cooked and tender. Remove from the oven, spoon off the liquid fat that has melted from the pork and discard, leaving the remaining marinade.
  9. Leave to rest for about 20 minutes. Then, cut off any of the skin and fat and discard. Next shred using a couple of forks and mix int he remaining marinade left in the dish.
  10. Serve with the coleslaw and flatbreads and come extra yoghurt if you like!

For some light amusement, here is a picture of the first cut of pork from our first attempt at keeping pigs last year. Yes they were accidently overfed….yes that is 50% fat to 50% meat….and yes the butcher could not make sausages with those pigs because they were so obese. We have since refined our animal handling and will be dining on a model piece of pork this Easter, thankfully for our arteries (and theirs…RIP).

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Triple Ginger Cake with Lime Icing

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Triple Ginger Cake with Lime Icing

It goes without saying….if you don’t like ginger, turn away now. This has three different ginger kicks with a cheeky splash of rum for good measure. This icing is lovely and sharp in contrast to the ginger but replacing the lime for rum wouldn’t go amiss! (Adapted from Delia Smith)

  • 4 pieces of stem ginger, diced
  • 2 tbsp dark rum OR ginger syrup
  • 1 tsp ground ginger
  • 1 tsp puree/grated ginger root
  • 175g unsalted butter
  • 175g caster sugar
  • 3 eggs, beaten
  • 1 tbsp molasses
  • 225g self raising flour
  • 1 tbsp ground almonds
  • 2 tbsp milk
  • ½ lime
  • 150g icing sugar
  • Crystallised ginger to garnish
  1. Preheat the oven to 170°C. Line a cake tin (about 25cmx14cm or so) with parchment
  2. Cream the butter and sugar together until pale a fluffy. Add the 3 beaten eggs, bit by bit, until combined.
  3. Stir in the molasses and the rum (or ginger)
  4. Next sieve the flour and ground ginger and fold into the mixture
  5. Add the almonds and milk and mix.
  6. Finally fold in the pureed/grated ginger root and the diced stem ginger pieces.
  7. Pour into the lined cake tin and even out. Cook in the preheated oven for about 40-50minutes until springy to touch and cooked. Leave to cool.
  8. For the icing, mix the sieved icing sugar and lime juice until a thick double cream consistency. When the cake is completely cold, drizzle generously and randomly over the cake. Garnish with small diced pieces of crystallised ginger.

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Spinach and Pea Fritters with Lime Butter

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Spinach and Pea Fritters with Lime Butter

 

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I am always making fritters and when I saw a version of this recipe in my new copy of Ottolenghi’s ‘Plenty’, I had to give it a go. This recipe has been adapted from the original- not out of an unappreciation of it but simply due to lack of the full list of ingredients in my pantry. I have replaced a few and added others such as the peas, some mint and more cumin. Like my other fritter recipes (see here) ….(and here) the basic batter of flour and egg is open to any ingredients! I had these as a lunch but they would be equally amazing with a poached egg, bacon and a creamy hollandaise as a muffin-less take on eggs Benedict for brunch…

Serves 3 (makes about 9 fritters)

  • 150g spinach
  • Handful of peas
  • 60g self raising flour
  • 1 tsp baking powder
  • 1 egg
  • 25g unsalted butter, melted
  • Salt and pepper
  • ½ tsp ground cumin
  • 1 tsp cumin seed
  • Splash of milk
  • 50g salted butter, softened
  • Zest of 1 lime
  • Small bunch mint, finely chopped
  1. Wilt the spinach in a hot pan with a splash of water until wilted. Drain in a sieve and squeeze out the excess water. Leave to cool. Blanch the frozen peas in boiling water for a few minutes and then drain and leave to cool.
  2. Meanwhile make the butter. Grate the lime zest into the salted butter and add the chopped mint. Mix with a fork until combined. Place the butter between some baking parchment and roll into a cylinder and chill in the fridge until needed.
  3. Now, whisk the flour, baking powder, melted butter, egg, salt and pepper, cumin and a splash of milk to form a batter.
  4. Chop the spinach and add, with the peas, to the batter mixture and stir.
  5. Whisk together and add enough milk to form a thick batter which is loose enough to spoon into pancakes in the pan.
  6. Heat some olive oil in a frying pan, enough to cover the base, and fry large spoonfuls of mixture for a bout 2 minutes on each side on a high-ish heat until a crust forms and they are golden brown.

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6. Flip over and fry for a few more minutes until cooked. Drain on kitchen paper and serve, with a slice of lime, mint butter melted on top and a fresh tomato salad.

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Spicy Lamb Patties, Coconut Flatbreads, Lime yoghurt – Beer

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I love this type of food. Fresh, simple and filled with flavour this is one from the archive but is actually something I crave in the spring when the sun starts to shine! This looks like a long list but most of the ingredients will be in your pantry and all you need to do is simply throw them together! So when the Spring sun makes an appearance, take a little forage in the pantry for this perfect sharing-style meal for all your buddies with a couple of cold beers….

Spicy lamb patties

  • 500g lamb mince
  • 1 tsp flaky salt
  • 1 tsp cracked black pepper
  • ½ tsp cumin seed
  • 1tsp ground coriander
  • 1 tsp ras el hanout
  • 1-2 tsp smoked sweet paprika (depending on your hot levels)

Lime yoghurt

  • 250g thick Greek yoghurt
  • Handful of chopped mint, or coriander
  • Grated zest of 1 lime
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp olive oil
  • Salt and pepper

Coconut flatbreads

  • 250g plain flour
  • 150ml warm water
  • 1 tsp extra virgin olive oil
  • salt and pepper
  • Large handful of dessicated coconut
  1. Start with the lamb patties. Combine all the dry spices in a pestle and mortar and grind together.
  2. Using your hands, take golf ball sized pieces of lamb mince and roll in your hands and slightly flatten to form mini burger-like patties (alternatively make large burgers). Roll generously in the dry rub until coated and place on a plate. Continue until you have used up all the lamb and then cover the patties with cling film and chill.
  3. Now make the flatbread dough. Sieve out the flour and add the oil, seasoning and the dessicated coconut. Make a well in the centre and add the warm water.
  4. Using a fork, mix to combine until you have a dough. Tip out onto a lightly floured surface and knead briefly until it comes together.
  5. Place the dough ball in a floured bowl and cover with cling film to rest.
  6. Meanwhile make the yoghurt by combining all the ingredients and alter to taste with a bit more of anything you think it needs.
  7. Heat a large non-stick pan over a high heat and put on the extractor fan. Now, take walnut sized pieces of dough and roll out on a floured surface until you have about 6-8 flatbreads about 2mm thick. Fry over a high heat in a frying pan for a few minutes each side.They will puff up as they cook. If the heat gets to high and they char and burn before they are cooked through, turn the heat down a little. You just want a little charring and the coconut to toast. Complete with the remaining dough, wrapping them in a tea towel afterwards as you go to keep them warm and soft.
  8. Now heat some oil in the same pan over a high heat and fry the lamb patties for about 2-3 minutes each side until cooked through. The outside will look burnt but it will just be the spices charring and forming a crust for the juicy insides.

Serve the patties wrapped tightly in the warm flatbreads with the cool yoghurt and some fresh lemony dressed salad leaves in one small edible pouch.

Alternatively, I frequently cook this all on the barbeque in the summertime….imageimage