Open-topped BLTs with Spicy Sweetcorn Salsa

Ingredients

2 slices bread from a large seeded loaf, toasted
1 tablespoon reduced-calorie mayonnaise
50 g iceberg lettuce, roughly torn
4 rashers very lean dry-cured back bacon, grilled
4 tablespoons Spicy Sweetcorn Salsa (see recipe below)
freshly ground black pepper

Method

  1. Spread the toasted bread with the mayonnaise and divide the lettuce and bacon between the slices.
  2. Top with the salsa and finish off with a sprinkling of pepper.

Makes 2 servings.


Spicy Sweetcorn Salsa

Ingredients

250 g frozen sweetcorn kernels
1 tablespoon raw cane brown sugar
1 tablespoon sherry vinegar (or wine vinegar or cider vinegar)
125 g cherry tomatoes, quartered
2 large spring onions, finely chopped
1 red chili, deseeded and finely chopped
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped coriander

Method

  1. Cook the sweetcorn according to the pack instructions, then drain thoroughly.
  2. While it is still warm, add the sugar and vinegar and mix to dissolve the sugar. Leave to cool then stir in the remaining ingredients.
  3. This will keep in the fridge for 2-3 days.

Makes 24 tablespoons.

Source: GL diet made simple

Fish Tagine with Tomatoes

Ingredients

8 plum tomatoes, cut in half lengthwise
2 teaspoons caster sugar
salt and freshly ground black pepper
2 tablespoons olive oil
1 bream weighing about 3 lb, cleaned
1 quantity chermoula (see recipe below)
1 carrot, cut into matchsticks
2 sticks celery, cut into matchsticks
peel of 1/2 preserved lemon, cut into strips
fresh parsley, to garnish

Method

  1. Preheat the oven to 250ºC (475ºF). Place the tomatoes in an ovenproof dish, cut side LIP. Sprinkle with sugar, salt and pepper.
  2. Drizzle the tomatoes with the olive oil and roast in the oven for 30-40 minutes until soft and slightly charred. Rub the fish, inside and out, with the chermoula. Place in a dish and leave in a cool place for 30 minutes.
  3. Arrange the carrot and celery in the bottom of a tagine or ovenproof dish. Place the fish on top of the carrot and celery. Add any remaining chermoula and arrange the tomatoes and lemon peel round the sides.
  4. Reduce the oven temperature to 200ºC (400ºF). Cover the dish with a lid or foil and bake in the oven for 30 minutes.
  5. Remove the foil and spoon any juices over the fish. Return to the oven, uncovered, and cook for a further 10 minutes, or until the fish flakes easily when tested with a knife, and most of the liquid has evaporated. Serve, garnished with parsley.

Makes 4 servings.


Chermoula

Ingredients

4 cloves garlic
1 teaspoon salt
juice of 2 lemons
1 tablespoon ground cumin
2 teaspoons paprika
1 fresh red chili, cored, seeded and roughly chopped
1/2 oz fresh coriander
1/2 oz fresh parsley
1/4 cup olive oil

Method

  1. In a mortar and pestle, crush the garlic with the salt. Place in a blender or food processor.
  2. Add the lemon juice Luce to the food processor with the cumin, paprika, red chili, coriander and parsley. Process briefly then gradually add the olive oil and reduce to a coarse puree. Transfer to a bowl.

Source: North African Cooking

Glutinous Rice Sweet Potato Balls

Ingredients

300 g glutinous rice flour
200 g sweet potatoes
2 tbsps tapioca flour
10 pandan leaves
a few drops of green food colouring
a pinch of salt
100 g palm sugar (grated and mixed with 1 tbsp castor sugar)
250 g grated white coconut

Method

  1. Steam grated white coconut on 2 pieces pandan leaves with a pinch of salt for 10 minutes. Leave to cool.
  2. Remove skin of sweet potatoes and steam for 15 minutes or until cooked. Mash while still warm.
  3. Crush pandan leaves till fine. Add water to make 200 ml pandan juice. Filter to remove leaves. Add salt and green food colouring.
  4. Put glutinous rice flour and tapioca flour in a mixing bowl. Add in mashed sweet potatoes. Pour in pandan juice and knead till dough is smooth and spongy. If it is too dry, add some more water.
  5. Pinch a small lump of dough. Roll into a ball and flatten. Put a little palm sugar at the centre and seal well. Place the balls in a bowl.
  6. Bring a big saucepan of water to the boil. Drop the balls into the boiling water. When the balls rise to the surface, keep boiling for another 2 minutes. Scoop up each ball with a strainer and coat in grated coconut.

Source: Delicious Nyonya Kueh and Dessert

Chicken Dumplings with Cilantro-Za’atar Sauce

Ingredients

8 ounces ground chicken
1/2 cup finely chopped bok choy (1 small head)
1 scallion, white part only, finely chopped
2 teaspoons sambal oelek
1 tablespoon low-sodium soy sauce
1 teaspoon mirin
1/4 teaspoon dark sesame oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup rice flour
1 (12-ounce) package round wonton wrappers

Sauce

1 garlic clove, mashed
1 tablespoon sambal oelek
1 tablespoon chopped almonds
1 tablespoon toasted sesame seeds
1 scallion, green part only, finely chopped
1 cup packed fresh cilantro leaves and stems
1 tablespoon freshly squeezed lime juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dark sesame oil
1 tablespoon unseasoned rice wine vinegar

To Finish

2 tablespoons expeller-pressed canola oil
2 tablespoons toasted sesame seeds

Method

  1. Put the chicken, bok choy, scallion, sambal, soy sauce, mirin, sesame oil, salt, and pepper in a large bowl. Using your hands, mix well.
  2. To make the dumplings, have a small bowl of water with a pastry bush nearby. Lightly dust a baking sheet or platter where you will be placing the filled dumplings with the rice flour. Place 4 wrappers on a clean work surface. Cover unused wrappers with a damp towel or plastic wrap so they will not dry out.
  3. Lightly brush the wrappers with water. Place 1 teaspoon of the filling in the center of each wrapper. Moisten the edges with a bit of water and fold over to make a half-moon. Using your fingers, carefully crimp the sealed edges in a scalloped pattern. Repeat with the remaining 3 dumpling wrappers. Continue this process until all the dumplings are made.
  4. Place the dumplings on the prepared baking sheet, cover, and refrigerate until ready to cook them.
  5. Place the garlic, sambal, almonds, and sesame seeds in a food processor. Pulse until finely chopped, stopping the machine to scrape down the sides as necessary.
  6. Add the scallion, cilantro, and lime juice to the food processor and blend to a puree. Through the feed tube, pour in the olive oil; add the salt, pepper and 2 tablespoons water. Blend until the sauce has the semismooth consistency of pesto. Add the sesame oil and vinegar and blend. Transfer to a bowl and set aside until ready to serve.
  7. To cook the dumplings, place a steamer in the bottom of a large pot. Add 1 to 1-1/2 inches water to the pot. Arrange the dumplings on the steamer, cover, and turn on the heat. Steam for 8 to 10 minutes. Using a slotted spoon and taking care not to burn yourself from the hot steam, transfer the dumplings to a platter flat (bottom) side down.
  8. Heat the canola oil in a nonstick skillet over medium-high heat until it shimmers. Using tongs, transfer the steamed dumplings to the skillet, flat side down, and cook until they are golden brown on the bottom. Transfer the dumplings to a paper towel-lined platter and continue until all the dumplings are cooked.
  9. Spread the Cilantro-Za’atar Sauce on a platter. Arrange the dumplings on the platter and garnish with the sesame seeds before serving.

Makes 4 to 6 servings.

Source: True Food

Chinese Hakka-style Stir Fried Bitter Gourd with Salted Egg

Ingredients

1 bitter gourd
1 salted egg
1 preserved egg
2 cloves garlic, sliced
1 stalk spring onion, chopped
1 tsp crushed rock sugar
1/2 tsp salt
gound white pepper

Method

  1. Wash bitter gourd, cut into to halves lengthwise, clear out rind and seeds, and cut into thick slices.
  2. Hard boil salted egg, separate egg white from yoke, cut egg white into small pieces and crush the yoke.
  3. Shell preserved egg and cut into small pieces.
  4. Brown garlic slices in 1 tablespoon of oil under medium heat, put in salted egg white and bitter gourd, toss and add salt, crushed rock sugar and 1/2 cup water, cover and stew for 2 minutes.
  5. Remove lid, stir in preserved egg and salted egg yoke, cook until sauce thickens. Add spring onion and white pepper before serving.

Source: Hakka Cuisine