Spanish Tapas of Tuna, Cheese and Bell Pepper

Ingredients

6 mixed red, green, yellow, or orange bell peppers
2 tbsp Spanish olive oil
7 oz canned tuna in olive oil, drained
scant 1/2 cup curd cheese
4 tbsp chopped fresh fiat-leaf parsley
1 garlic clove, crushed
salt and pepper

Method

  1. Preheat the oven to 400°F/200°C.
  2. Brush the bell peppers with the oil and put in a roasting pan. Roast in the preheated oven for 30 minutes, then turn over and roast for an additional 10 minutes, or until the skins have blistered and blackened.
  3. Using a slotted spoon, transfer the roasted peppers to a plastic bag and let cool for about 15 minutes, or until cool enough to handle.
  4. Meanwhile, put the tuna on paper towels and pat dry to remove the oil. Transfer to a food processor, then add the curd cheese, parsley, and garlic and process until mixed together. Season to taste with salt and pepper.
  5. Using a sharp knife or your fingers, carefully peel away the skins from the cooled bell peppers. Cut the bell peppers into quarters and remove the stems, cores, and seeds.
  6. Put a heaping teaspoonful of the tuna and cheese mixture on the pointed end of each bell pepper quarter and roll up. If necessary, wipe with paper towels to remove any filling that has spread over the skins, then arrange the rolls in a shallow dish on end with the filling uppermost. Cover and chill in the refrigerator for at least 2 hours, until firm, before serving.

Makes 8 servings as part of a tapas meal.

Source: Tapas

Barley Risotto with Pancetta-wrapped Salmon and Mushroom

Ingredients

4 X 4 oz salmon fillets
freshly ground sea salt and freshly ground black pepper
8-12 slices pancetta
3 tablespoons olive oil, plus extra for drizzling
heaped 1 cup pearl barley, washed and drained
1 small onion, finely chopped
1 garlic clove, finely chopped
1-3/4 cups chicken or vegetable stock or water
1 tablespoon light soy sauce
2/3 cup red wine
8 oz chanterelles (or other mushrooms, such as ceps, porcini, field mushrooms or large flat mushrooms)
1/4 cup unsalted butter
1 tablespoon each chopped fresh tarragon and parsley

Method

  1. Preheat the oven to 220°C/425°F.
  2. Season the salmon fillets with salt and pepper and then wrap each in 2-3 slices of the pancetta. Cover and set aside.
  3. Heat a large frying pan until hot. Pour in the olive oil, then add the barley and stir until it starts to turn golden – about 5 minutes.
  4. Add the onion and garlic and continue frying for 5-10 minutes, until the barley starts to brown. Don’t let it burn.
  5. Add the stock, soy sauce, red wine and seasoning. Bring to the boil and simmer gently until nearly all the liquid is gone – this should take at least 30 minutes.
  6. Meanwhile, brush or scrape the mushrooms clean (slicing any bigger ones to size) and heat another frying pan until it’s hot. Add 2 tablespoons of the butter and the mushrooms. Stir-fry until lightly colored – about 4-5 minutes. Season with salt and pepper.
  7. Add the stir-fried mushrooms to the barley and mix together. Remove from the heat and cover with tin foil pierced with holes to allow the barley to swell and absorb all the liquid. Leave it in a warm place for 15 minutes. (At this stage, you could let the risotto cool, reheating it for serving up to 24 hours later.)
  8. Whilst waiting for the risotto to rest, place the pancetta-wrapped salmon on a baking tray, drizzle with olive oil and bake for approximately 10 minutes until the pancetta is golden.
  9. Pop the risotto pan back on the heat, add the tarragon and parsley, and the remaining butter. Stir well until hot, taste for seasoning and divide between four plates. Carve each fillet into three slices, place on top of the risotto and serve.

Makes 4 servings.

Source: Nick Nairn’s Top 100 Salmon Recipes

Grilled Trout with Lemon Juice and Black Pepper Served with Quinoa

Ingredients

1-1/2 cups quinoa
1-1/2 cups canned vegetable broth
1-1/2 cups water
2 carrots, diced
1 onion, diced
3 boneless butterflied trout, 9 oz each, halved lengthwise
2 tablespoons lemon juice
1/2 teaspoon ground pepper
2 tablespoons chopped fresh flat-leaf (Italian) parsley
6 lemon wedges

Method

  1. Put the quinoa in a bowl and add cold water to cover. Stir gently with a fork for 1 minute. Drain through a fine-mesh sieve, then rinse under cold running water for 1 minute. Drain thoroughly, 4-5 minutes.
  2. In a large saucepan, bring the broth and water to a boil. Add the carrots and onion and cook, stirring occasionally, until it returns to a boil.
  3. Stir in the quinoa, cover, and reduce heat to low. Simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes.
  4. Preheat a broiler (grill). Coat a broiler rack with nonstick cooking spray.
  5. Place the fish on the prepared rack, flesh side up. Drizzle each with 1 teaspoon lemon juice and season with the pepper.
  6. Position the broiler rack about 4 inches from the heat.
  7. Broil the fish until opaque throughout, about 5 minutes.
  8. To serve, mound the quinoa mixture on a platter. Top with the fish. Sprinkle with the parsley. Garnish with the lemon wedges.

Makes 6 servings.

Source: Mayo Clinic

Breakfast Quiche with Salmon and Tofu

Ingredients

8 large eggs
1/2 cup milk
3 slices rye bread, cut into 1/2-inch cubes
1 tablespoon extra-virgin olive oil
1 leek, chopped
6 ounces asparagus, cut into 1-inch lengths
1 teaspoon salt
4 ounces grated Gruyere or Emmental cheese
1 cup shredded naps cabbage
6 to 8 ounces smoked salmon, sliced

Caraway Tofu

1 (16-1/2-ounce) package silken firm tofu, cut up
2 teaspoons caraway seeds
2 teaspoons freshly grated lemon zest
1/3 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
1 teaspoon salt
1 teaspoon freshly ground black pepper

Method

  1. Put all of the Caraway Tofu ingredients in a food processor or blender. Process until smooth and set aside. The recipe makes 1-1/2 cup caraway tofu. Store any that you don’t use in the refrigerator for up to 3 days.
  2. Preheat the oven to 375°F.
  3. In a bowl, whisk the eggs until smooth. Add the milk and whisk thoroughly. Add the bread cubes and let soak for 2 to 3 minutes.
  4. In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Add the leek and saute until the pieces begin to soften. Add the asparagus and saute for 1 minute. Season with the salt.
  5. Add the egg mixture to the leeks and asparagus in the skillet. Reduce the heat to medium and stir in the cheese and cabbage. Bake, uncovered, for 25 minutes or until set. Let rest for 5 minutes on a cooling rack.
  6. Slide the quiche onto a cutting board and cut into 4 or 6 pieces. Garnish each piece with 2 slices of fish and top with 2 tablespoons of Caraway Tofu.

Makes 4 to 6 servings.

Source: True Food

Italian-style Grilled Halibut with Roasted Tomato Sauce

Ingredients

6 (6-ounce) pieces halibut fillet (1-1/4 to 1-1/2 inches thick)
4 large tomatoes (preferably heirloom; 2 pounds total)
3 garlic cloves, cut lengthwise into slivers
salt and black pepper
2 tablespoons olive oil
2 pounds fresh fava or lima beans in pod, shelled, or 10 ounces frozen baby lima beans or shelled edamame (soybeans; 2 cups), not thawed
1/2 cup chopped fresh basil
1-2 tablespoons fresh lemon juice

Method

  1. Preheat oven to 450°F, with rack in middle.
  2. Core tomatoes, then halve crosswise. Stud the cut side of each half with garlic slivers, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
  3. Arrange tomatoes, cut sides up, on a lightly oiled baking sheet, then drizzle evenly with 1 tablespoon oil. Roast until just soft and wilted, 15 to 20 minutes.
  4. While tomatoes roast, cook beans in a 6- to 8-quart pot of salted boiling water, uncovered, until just tender, 5 to 8 minutes. Drain in a colander and cool slightly, about 10 minutes.
  5. When beans are cool enough to handle, gently slip off skins. (Don’t bother peeling edamame, if using.)
  6. Coarsely chop beans and roasted tomatoes, then toss with basil, remaining tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and lemon juice (to taste).
  7. Prepare grill for cooking over medium-hot charcoal (medium heat for gas).
  8. Pat fish dry and season both sides with salt and pepper. Grill on lightly oiled grill rack, covered only if using gas grill, turning over once, until just cooked through, 6 to 8 minutes total.
  9. Serve fish topped with bean and roasted tomato sauce.

Cook’s Tips

  1. If you do not grill outdoors, the fish can be cooked in a hot lightly oiled large (two-burner) ridged grill pan over medium-high heat.
  2. The beans can be cooked and peeled 1 day ahead, then chilled in a sealed plastic bag.
  3. The bean and roasted tomato sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Makes 6 servings.

Source: Gourmet Italian