Tag Archives: marinade

Jerk Roasted Squash with Fruit and Nut Rice Pilaf

21 Sep

I made some of this Jerk marinade/sauce to use up some of the hundreds of scotch bonnet chilli peppers I have at the moment. The plant/bush has actually flowered again and is now producing even more.

I also made another batch of my Scotch Bonnet Hot Pepper Sauce …..

The first thing I made with the jerk marinade was Jerk Baked Feta. I don’t have any pictures of it because I made it at night and we ate it all, sorry (not sorry really), but I will definitely do it again, it tasted amazing.

All you do is put the 200 gr block of Feta onto a large rectangle of foil, spoon over 3 or 4 tbsp of the jerk marinade and coat it well. Wrap up the feta in a foil packet and bake it for 10-15 minutes at 180 C. Unwrap your fragrant cheesy parcel and dive in with some  good pita or roti bread.

A customer at the restaurant, Norman, gave us a bag full of these beautiful squash. In my new guise as “Jerk Addict” I knew I was going to give it the jerk treatment. The sweet butteryness of the squash is enhanced by the spicy, zingy jerk marinade, they are made for each other, seriously.

I served this with a Fruit & Nut Rice Pilaf I found in my new Caribbean cookbook. Spice It Up by Levi Roots and drizzled it with some of my Scotch Bonnet Hot Pepper Sauce mixed with some Greek yoghurt to tone it down slightly.

Jerk Roasted Squash with Fruit & Nut Rice Pilaf

serves 3, vegan, gluten-free

For the jerk roasted squash:

  • 1 bunch/handful fresh thyme, leaves only
  • 1 tsp cinnamon
  • 2 tbsp chopped fresh coriander
  • 1 tsp coriander seeds, then crushed
  • 2 tbsp black peppercorns, then crushed
  • 1 tsp freshly grated nutmeg
  • 3 tsp allspice berries, then crushed
  • 6 cloves garlic, roughly chopped
  • 6 scotch bonnet chillies (mine are small) use 4 large deseeded
  • 2 tsp minced fresh ginger
  • 2 limes, zest of 1, juice of 2
  • 140 ml olive oil
  • 1 medium squash

Put all the ingredients for the jerk marinade (not the squash) in a processor and blend to a smooth paste. Transfer to a sterilised jar and seal. Refrigerate until needed. This makes about 200 ml.

Preheat the oven to 180 C. Wash the squash and slice off  a little of the top and bottom. Leave the skin on. Slice the narrow end into 1-2cm discs (see picture above). Then cut the fatter end in half lengthways, scrape out the seeds and slice each half into 1-2 cm half moons.

Line 2 baking sheets with foil and place the squash circles on one tray and the half moons on the other. Drop about a teaspoon of the jerk marinade onto each disc and swirl it around to coat the top. Turn the disc over and do the same on the other side. Do the same with the half moons. Drizzle both sets of squash with a little olive oil and put both trays in the oven. The discs on the top shelf and the half moons on the middle shelf.

Cook for 30 -40 minutes depending on the thickness of your slices. The half moons will be ready before the discs. You want them to be really soft when you test them with a knife.

Serve hot or at room temperature with the Fruit & Nut Rice Pilaf.

For the Fruit & Nut Rice Pilaf:

Serves 3, vegan, gluten free. Adapted from Spice it Up by Levi Roots

  • 150 gr long grain rice, I used a wild rice mix
  • 2 tbsp olive oil
  • 1/2 red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp ground ginger
  • 50 gr sultanas (or dried tropical fruit mix)
  • 25 gr almonds, roughly chopped
  • 350 ml veg stock
  • the juice of 1/2 lime or orange
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • salt & black pepper

Rinse the rice in a sieve until the water runs clear and leave to drain. Heat the olive oil in a large pan with a lid over a medium heat. Add the onions and cook for about 5 minutes until softened then add the garlic and ginger and cook, stirring for another 2 minutes.

Next add the rice to the pan, stir to coat in the oil and spices then add the remaining ingredients and bring to the boil. Season well with salt & black pepper and boil hard for a minute. Then reduce the heat to very low and cover with a lid. Leave to cook for about 15 minutes until tender, try not to stir but make sure the rice doesn’t stick to the bottom of the pan.

Check seasoning and serve immediately garnished with some fresh thyme.

Serve the dish drizzled with some Scotch Bonnet Hot Pepper Sauce if you like it fiery. Or mix it with some greek yoghurt for a more manageable heat.

This jerk marinade is amazing. You can use it for chicken, fish or pork but try the foil baked feta and squash too. You may surprise even the most stubborn carnivores with this recipe.

I also used it as a salad dressing with some more olive oil and lime juice. I used some of the leftover roasted squash, chopped up with some chickpeas and mixed it into a salad with the jerk dressing and a splash of hot pepper sauce. Really good lunch dish..

Things That Made Me Smile Today……..

 The Eucalyptus trees are starting to shed their bark, covering the ground with cinnamon- like curls….

It reminds me of a programme I saw about the cinnamon producers in Sri Lanka. Strips of  bark from the cinnamon tree are layered together, one curl inside another and then it is expertly rolled into the cinnamon sticks we buy and use for cooking. Amazing to watch….

It is one of the few signs of autumn we get here, and the first nod towards the changing season…..

Hello Autumn!

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Chermoula Halloumi, Butter Bean Tagine and Quinoa with Almonds and Raisins

25 Mar

This started out a s a recipe in the Terre a Terre vegetarian cookbook for Halloumi & Almond Kibbeh. Kibbeh are usually made with ground meat, spices and bulgur wheat shaped into balls or patties. The Terre a Terre version uses a mixture of ground almonds, halloumi, cream cheese, tofu and Chermoula spices to make the pattie mix which were then wrapped in thin aubergine slices and cooked.  Chermoula is a Moroccan/North African spice blend normally used as a rub or marinade for fish and meat.

This Chermoula spice mix (there are many variations) is made from toasted coriander, fennel and cumin seeds ground together and mixed with sumac (a dried, ground berry with a lemony, smokey flavour) and salt. You can use it dry for seasoning dishes or mix it with olive oil, lemon juice & garlic for a delicious marinade or dressing.  Okay, so I made the kibbeh without the tofu (I have a pathelogical dislike of tofu that I need to overcome). I really didn’t like the resulting texture I found them dry and quite heavy and after a lot of work too! Luckily I had made quite a lot of the bean tagine and quinoa so for lunch the next day I just pressed some sliced Halloumi into the Chermoula spices and dry fried them as I usually would for my favourite Halloumi recipe. So much easier! The Chermoula makes a perfect spice crust for my favourite salty, meaty cheese which could be served with the just the bean tagine or just the quinoa salad if you don’t want to make everything. The flavours are really complex and work fantastically together.

Another ingredient used in this dish is preserved lemons. Preserved lemons are a key ingredient in Moroccan cuisine. The preserved lemon peel is chopped and used to impart an intensely lemony flavours to soups, stews, tagines and many other dishes. The lemons are preserved in a mixture of lemon juice, salt and occasionally spices. I made my own because I had a mountain of lemons in my kitchen. It seemed like the perfect thing to do with them as I love all Middle Eastern cuisine. I used Spicie Foodie’s recipe which was really easy and now I am the very proud owner of a jar of  homemade preserved lemons. Who would have thought it?

At it’s narrowest point the southern coast of Spain is only about 8 miles from Morocco across the Atlantic. This means that it has a similar climate and a lot of the ingredients used are the same as in Andalucian cuisine. I was inspired to make this dish because a lot of the ingredients used I see growing while walking the dog. The almond blossom has now disappeared to reveal the young green nut and the oranges are still everywhere although coming to the end of their season.

 The quinoa salad could easily be made with bulgur wheat or couscous instead and feel free to substitute pistachios for almonds or olives for the raisins. Just use what you have, within reason, obviously. I’m not advocating the use of chocolate chips here but now that I’ve said it, it might make an interesting dessert…..

Chermoula Halloumi, Butter Bean Tagine & Quinoa with Almonds & Raisins

Serves 4 with leftovers, vegetarian. Adapted from Terre a Terre The Vegetarian Cookbook

For the Chermoula Halloumi

  • 2 packs Halloumi cheese, rinsed & sliced into 1/3 cm slices
  • 25 gr coriander seeds
  • 1 tbsp fennel seeds
  • 1 tbsp cumin seeds
  • 1 tbsp sumac
  • 1/4 tsp salt

Toast all the seeds until fragrant and grind them in a mortar & pestle or spice grinder. Mix them with the sumac & salt and store in an airtight container. When ready to cook the halloumi, sprinkle about 4 tbsp of the spice mix onto a shallow dish and press your halloumi slices into it to coat on both sides. To cook the halloumi heat a non stick frying pan to hot without any oil and dry fry the slices for a minute or so on each side until lightly browned. Serve with the butter bean tagine and/or the quinoa salad.

For the Butter Bean Tagine

  • 1 jar/tin cooked butter beans 400 gr, drained & rinsed
  • 2 tbsp olive oil
  • 3 or 4 shallots, chopped
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 3 or 4 cloves garlic, finely chopped
  • 1/2 tsp ground cinnamon
  • 1 star anise
  • 1 tsp minced ginger
  • 1/2 tsp turmeric (or saffron)
  • 1/2 tsp ground black pepper
  • 1 orange, zested then juiced
  • 1 tbsp lemon juice
  • 1 tbsp preserved lemon peel, finely chopped (or use lemon zest)
  • 1 tin 400 gr chopped tomatoes
  • 1/2 tsp harissa paste (or 1/4 tsp crushed dried chillis)
  • 100 ml veg stock
  • 1 tsp salt +
  • a handful of coriander leaves for garnish
  • olive oil to serve

Heat the olive oil in a large pan with a lid or casserole/tagine over a medium heat. Add the shallots, onion and red pepper and cook for about 3 minutes until translucent, then add the garlic and cook for another 2 minutes. Add in the cinnamon, ginger, turmeric/saffron, star anise and black pepper and cook for another 3 minutes.

Stir in all the remaining ingredients except the coriander & olive oil, cover and cook for about 30 minutes. Either leave it to cook in a pan on the stove top or, if you are using a tagine or casserole, put on the lid and put it in a 170C oven for the same amount of time.

Taste for seasoning and add more salt if necessary. Remove the star anise and use it again for the quinoa. Stir in some of the fresh coriander ad serve garnished with the rest of the coriander leaves and a drizzle of olive oil. Or serve topped with the Chermoula Halloumi slices.

For the Quinoa with Almonds & Raisins

  • about 150 gr quinoa (or bulgur or couscous)
  • about 750 ml veg stock
  • the star anise from the tagine above
  • 60 gr raisins or sultanas
  • 1 tbsp olive oil
  • 1 large shallot, chopped
  • 1 tbsp preserved lemon peel, finely chopped (or use lemon zest)
  • 1/4 tsp ground cinnamon
  • 80 gr toasted almonds (whole)
  • 50 gr toasted pine nuts
  • 2 tsp Chermoula spice mix (see recipe above)
  • 1 tbsp lemon juice
  •  a handful of fresh parsley chopped
  •  a handful of fresh mint leaves, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper

Cook the quinoa/bulgur/couscous according to the instructions on the packet. I use stock rather than water for more flavour. Put the raisins/sultanas in the hot stock as well to plump up aswell as the star anise. Heat the oil in a frying pan over a medium heat, add in the shallots and fry until soft and sweet, about 3 or 4 minutes. Add the preserved lemon peel (or zest) and cinnamon, stir, then pour over the cooked quinoa, season with the chermoula spice mix, salt & pepper and mix well. This can now be refrigerated until 15 minutes before serving when you take it out to come up to room temperature.

Serve at room temperature. Shortly before serving stir through the nuts, chopped herbs, lemon juice and check the seasoning. Serve topped with the Chermoula halloumi or on the side off the ButterBean Tagine.

I had quite a lot of the quinoa leftover so I also made a nice salad  for lunch with some rocket leaves dressed with olive oil & lemon juice . I just topped it off with some crumbled feta. Delicious….

  Enjoy!!

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