Roquefort Sandwiches with Gingered Beet Marmalade

Ingredients

16 very thinly sliced diagonal pieces of stale baguette, or thinly sliced stale ciabatta
6 ounces Roquefort cheese
1 tablespoon olive oil for brushing bread
2 cups (3 ounces) watercress

Gingered Beet Marmalade

3 medium-large red beets (16 to 18 ounces total), whole and unpeeled
1 onion, quartered, plus’/ onion, chopped
1/2 cup red wine
1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons raisins or diced dried figs
1/2 teaspoon chopped peeled fresh ginger
pinch of five-spice powder, cloves, or allspice

Method

  1. Preheat the oven to 375°F.
  2. To make the beet marmalade: Place the beets, quartered onion, and red wine in a baking pan just large enough to fit them with a few inches of space in-between. Cover the pan with aluminum foil, then bake for an hour, or until the beets are tender. Remove, uncover, and leave to cool.
  3. When cool, slip the skin from the beets, then dice in 1/8 to 1/4-inch pieces.
  4. Coarsely chop the cooked onion and combine it with the diced roasted beets and the cooking juices from the pan in a saucepan along with the chopped raw onion, vinegar, sugar, raisins, ginger, and several tablespoons of water. Bring to a boil and cook over medium-high heat until the onion is softened, and most of the liquid has evaporated. Do not let it burn. Remove from heat and adjust flavorings with more sugar and vinegar, for a decidedly sweet-sourish balance.
  5. Season very subtly (a pinch only) with five-spice powder. Set aside. Makes about 2 cups.
  6. To make the sandwiches: Lay out 8 of the baguette slices and spread each thickly with Roquefort cheese. Top each with the remaining slices of baguette and press together well to hold. Brush each side of the little sandwiches with a small amount of olive oil.
  7. Heat a heavy nonstick skillet over medium-high heat and place the sandwiches in it. Reduce heat to medium-low or medium. Cook the sandwiches until they turn a crisp golden on the first side, press together lightly with the spatula, then turn and lightly brown the other side.
  8. Serve the crisp hot little sandwiches on a plate, garnished with a tuft or two of watercress and a generous spoonful of the beet marmalade.

Makes 4 servings.

Source: Grilled Cheese

Roasted Beets on Toast with Labneh and Saffron Honey

Ingredients

1/2 teaspoon saffron threads
1/2 cup honey
1/4 teaspoon plus a pinch of kosher (coarse) salt
3 medium beets (beetroots), ends trimmed
2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh mint leaves
freshly ground black pepper
4 (3/4-inch thick) slices country-style bread
extra-virgin olive oil, for the bread
Kosher (coarse) salt, for the bread
1 cup labneh (Lebanese-style) yogurt or plain Greek yogurt
4 tablespoons toasted and roughly chopped pistachios
flaky salt

Method

  1. Make the saffron honey: Toast the saffron in a small skillet (frying pan) over medium heat, shaking the pan often, until the saffron is fragrant, 30 seconds to 1 minute.
  2. Transfer the saffron to a small dish and use the back of a teaspoon to crush it into a fine powder.
  3. Add the honey to the skillet and bring it to a simmer over medium heat. Stir in the saffron and a pinch of salt, remove from the heat, and set aside.
  4. Roast the beets: Preheat the oven to 375°F (190°C).
  5. Set each beet in a large square of foil and drizzle 1 teaspoon of the oil over the top of each beet. Wrap the beets in the foil, place them on a rimmed baking sheet, and roast until a paring knife easily slides into the center of the largest beet, about 1 hour.
  6. Remove beets from the oven and set aside for 20 minutes before unwrapping.
  7. Once the beets are cool enough to handle, peel them and chop into bite-size pieces.
  8. Toss the beets with 1 tablespoon of the oil, the mint leaves, 1/4 teaspoon of salt, and the pepper and set aside.
  9. Make the toast: Toast the bread and let the toasts cool for a few minutes before topping.
  10. To serve, spread each toast with labneh. Top with beets, pistachios, a generous drizzle of saffron honey, and flaky salt.

Makes 4 servings.

Source: Toast

Apple Pancakes with Maple Syrup Butter

Ingredients

scant 1-1/2 cups self-rising flour
1/2 cup superfine sugar
1 tsp ground cinnamon
1 egg
scant 1 cup milk
2 apples, peeled and grated
1 tsp butter

Maple Syrup Butter

3 oz butter, softened
3 tbsp maple syrup

Method

  1. Mix the flour, sugar, and cinnamon together in a bowl and make a well in the center. Beat the egg and the milk together and pour into the well. Using a wooden spoon, gently incorporate the dry ingredients into the liquid until well combined, then stir in the grated apple.
  2. Heat the butter in a large nonstick skillet over low heat until melted and bubbling. Add tablespoons of the pancake mixture to form 3-1/2-inch circles. Cook each pancake for about 1 minute, until it starts to bubble lightly on the top and looks set, then flip it over and cook the other side for 30 seconds, or until cooked through. The pancakes should be golden brown; if not, increase the heat a little. Remove from the skillet and keep warm.
  3. Repeat the above process until all of the pancake batter has been used up (it is not necessary to add extra butter).
  4. To make the maple syrup butter, melt the butter with the maple syrup in a pan over low heat and stir until combined.
  5. To serve, place the pancakes on serving dishes and spoon over the flavored butter. Serve warm.

Makes 4 to 6 servings.

Source: Brunch

Chicken Shawarma Sandwiches

Ingredients

2 chicken breasts, skinned and boned, about 1-1/4 lb
2 tsp Shawarma Spice Blend (see recipe below)
1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
2 tbsp olive oil
3 tbsp plain Greek yogurt
1 tbsp tahini
1 tbsp Sriracha sauce
4 Naan, warmed
thin red onion slices and tomato for topping

Method

  1. Butterfly chicken breasts by making a lengthwise cut in 1 side, cutting to but not through the opposite side and unfold.
  2. Place between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a rolling pin or the flat side of a meat mallet.
  3. Sprinkle both sides of chicken with Shawarma Spice Blend, salt, and pepper.
  4. Heat olive oil in a large skillet over medium heat. Cook chicken in hot oil 3 minutes on each side. Remove from pan and let stand 5 minutes.
  5. Cut chicken diagonally into 1/2-inch strips.
  6. Stir together yogurt, tahini, and sriracha sauce in a small bowl.
  7. Spread 1 tbsp yogurt mixture on each naan.
  8. Layer chicken strips, onion slices, tomato slices and lettuce over. Fold up and serve.

Makes 4 servings.


Shawarma Spice Blend

Ingredients

1/4 cup ground cardamon
2 tbsp ground allspice
2 tbsp ground surmac
1-1/2 tbsp granulated garlic
1 tbsp kosher salt
1 tbsp freshly groung black pepper
1 tsp Aleppo pepper
1 tsp sugar

Method

  1. Stir together all ingredients in a small bowl.
  2. Store at room temperature in an airtight container up to 2 months.

Makes 1/2 cup.

Source: Cooking in Everyday English

Cherry Pancakes in Cinnamon Cream

Ingredients

4 oz all-purpose flour
pinch of salt
1 egg
1 egg yolk
1 cup + 2 tbsp milk
1 tbsp melted butter or oil
3/4 tbsp kirsch

Filling

8 oz black cherries
1 tablespoon kirsch

Topping

caster sugar (for dusting)
1/3 cup double cream
pinch of ground cinnamon
2 tablespoon toasted almonds, chopped

Method

  1. To make the batter, sift the floir with the salt into a bowl. Make a well in the centre. Add the egg, yolk and kirsch. Add milk slowly, stirring all the time.
  2. When half of the milk has been added, stir in the melted butter and beat well until smooth.
  3. Add the remaining milk and leave to stand for 30 minutes before using. The batter should have the consistency of thin cream. If it is too thick, add a little extra milk.
  4. Stone the cherries, pour over 1 tablespoon kirsch, cover and leave for 30 minutes.
  5. Preheat the oven to 425ºF.
  6. Fry the pancakes. Put a tablespoon of cherries on each. Roll up pancakes, put them on a baking sheet and dust well with caster sugar.
  7. Heat pancakes through in the oven for 3-4 minutes. Place in a hot serving dish.
  8. Boil the cream with the cinnamon, pour this over the pancakes and scatter the almonds on top. Serve at once.

Source: Cooking with Eggs