I love how this dressing turned out with this recipe. I could eat it on its own! A nice thick texture with a hint of chilli. A lovely salad to go with steamed salmon. Enjoy!
Recipe type: Salads, Pasta & Grains, Vegetables
600g French Beans – ends chopped off
200g Broad Beans – Frozen
1½ cups Red Rice – thoroughly washed
2 Sprigs of Mint – stalked discarded and leaves thinly chopped
1 sm bunch Chives – thinly chopped
1 sm bunch Parsley – thinly chopped
1 packet Halloumi cheese
4 sm round shallots – sliced and diced
½ cup raw almonds
1 Tbs Apple Cider
½ tsp Allspice
Zest and Juice of 1 Lime
1 Tbs Dijon Mustard
1 Tbs Agave Nectar
2 Tbs Boiled water
2 Tbs Extra Virgin Olive Oil
4 Garlic Cloves – Skins still on
2 sm hot Red Chilli Peppers
Pre heat the oven to 200 degrees Celsius
Bake the Garlic cloves with skins still on and Red Peppers and Almonds for 12minutes
Meanwhile bring a large saucepan of salted water to boil, add the French beans and simmer for 8 minutes, remove and submerge in cold iced water to stop any further cooking
Allow to strain for 5 minutes.
In a microwave proof glass bowl add the broad beans with 2 Tbs of water. Cover with cling film, prick a few times with a fork and cook for 4 minutes
Remove and allow sitting for 5 minutes before removing the Clingfilm. Strain.
Bring another saucepan with salted water to boil, add the red rice and cook until al Dante.
Remove and allow to strain for 5 -10 minutes
Place the French beans, Broad beans, Red rice, currants, mint, parsley and chives into a very large salad bowl
Using your hands or two very large spoons, combine well
Taste and season again if necessary
In the small bowl or a food processor add the toasted almonds (keep a few aside for garnish), skinned garlic, roasted hot chilli peppers (with stem cut off) and the rest of the ‘DRESSING’ ingredients and blend until semi smooth
Pour the ‘DRESSING’ over the salad ingredients and again, using your clean hands or two large spoons, mix to combine well.
In a small cast iron frying pan, cook the Halloumi on med to high heat for approx 1-2 min on each side or until browned
Remove and decorate the salad bowl with this Halloumi and sprinkle with the remaining toasted Almonds
I got the idea to mix chestnuts with chicken from Claudia Roden’s ‘A taste of Morocco, Turkey & Lebanon. Her recipe boils the chicken and all the ingredients. I’ve altered it extensively, but used her ideas re ingredients, adding some of mine as well. The honey and spices gives the chicken a really lovely after taste. Its not sweet, but you do taste the honey and its delicious with the chicken.
Recipe type: Poultry
1 Organic Chicken – cut into 8 pieces
2 Large Spanish Onions – Sliced thinly
½ whole garlic globe – thinly sliced and diced – or approx 8
2 tsp ground Ginger
2 tsp ground Cinnamon
2 pinches of saffron threads
Extra Virgin Olive oil
2 Tbs clear Honey
200-250g vacume packed Chestnuts
Place all the chicken pieces in a large mixing bowl
Sprinkle over all the ingredients except for the onions and Chestnuts
Allow to marinate for at least 3 hours or overnight is preferred
Preheat the oven to 200degrees Celsius
Place on a flat non stick baking tray and bake for 20min
Meanwhile, in a frying pan, add 1 Tbs Extra Virgin Olive Oil and some filtered water. Add the onions and fry on high heat until brown. Constantly stirring.
Remove Chicken and turn over all the pieces
Place the onions over each piece of chicken and throw all the chestnuts in the tray
Bake for a further 10minutes
Remove and allow to sit for approx 5-10 minutes before serving to allow juices to seep thru and settle
Serve with any of my delicious veggie dishes especially the ones that have Quinoa or rice in them. Found under ‘Vegetables’.
This post has been submitted to ‘Fat Tuesday: November 19, 2013′ @ http://realfoodforager.com and to ‘Allergy Free Wednesday #94′ @ http://www.tessadomesticdiva.com and to ‘glutenfreefridays #67′ @ http://vegetarianmamma.com
This post has been submitted to ‘glutenfreefridays #66′ @ http://vegetarianmamma.com and to ‘Fat Tuesday November, 19 2013′ @ http://realfoodforager.com and to ‘Allergy Free Wednesday #94′ @ http://www.tessadomesticdiva.com
This post has been submitted to ‘Fat Tuesday: November 12, 2013′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 11/12/13 ‘ @ http://simplysugarandglutenfree.com and to ‘Gluten Free Tuesday Linky 11/12/13′ @ http://www.easygreenmama.com and to ‘Allergy Free Wednesday #93′ @ http://www.tessadomesticdiva.com and to ‘glutenfreefridays #66′ @ http://vegetarianmamma.com
I’ve realised I don’t have that many pasta recipes on this blog, so I’ve been making it a point to make one a week. This one can easily be made gluten free by using a gluten free type of pasta such as buckwheat or rice.
Recipe type: Pasta
350g Spaghetti ( for gluten free use buckwheat or rice)
1 Cauliflower – broken into bite size pieces
2 Spanish Onions – halved and thinly sliced
3 large Garlic cloves – thinly sliced
75g grated Parmesan Cheese
35g flat leaf Parsley – roughly chopped
1 Tbs Balsamic Vinegar
Extra Virgin olive Oil
Pre heat the oven to 150 degrees Celsius – fan forced
Toss the cauliflower with some Oil, I sprayed oil and tossed
Lay out on a nonstick baking tray and bake for 45min
On another nonstick baking tray, lay the walnuts and bake for 15min
Bring a saucepan of salted water to boil
Add the spaghetti and cook until al Dante
Meanwhile place 1 Tbs of Olive oil in a frying pan, all oil to heat up – approx. 1 min
Add the onions and fry on med-high heat, constantly tossing. I used a fork in one hand and a wooden spoon in the other to constantly toss.
Cook for approx. 5min, add the garlic and balsamic
Continue tossing until soft and brown. Approx. 15-20 min in total
When everything is ready including the pasta being strained.
In a very large bowl, add the pasta and Parmesan, season, toss
Add the rest of the ingredients and fold/toss to combine well
Serve straight away, with some more Parmesan and cracked pepper if so desired
This post has been submitted to ‘Fat Tuesday: November 12, 2013′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 11/12/13 ‘ @ http://simplysugarandglutenfree.com and to ‘Gluten Free Tuesday Linky 11/12/13′ @ http://www.easygreenmama.com and to ‘Allergy Free Wednesday #93′ @ http://www.tessadomesticdiva.com