Green Curry Chicken and Ginger Quinoa

Busy schedules often leave little time for cooking, and when we do have a moment to spare we like to try and keep it simple. There is nothing more simple than a protein packed dinner of quinoa and chicken, both of which can be prepared ahead of time. The best thing about this recipe is the marinade for the chicken. Spicy green curry with creamy coconut and Thai basil imparts the most flavour if it sits overnight. Paired with zesty quinoa that’s packed with fresh herbs and citrus yogurt, the simplicity and freshness of this dish makes it the perfect midweek meal.

Serve together with our Best Asian Slaw

Green Curry Chicken Skewers with Ginger Quinoa
Serves 4

Chicken Marinade:
4 (150g) skinless chicken breasts, sliced
50 mL coconut cream
2 tbsp. green curry paste
1 tbsp. Thai basil, roughly chopped
1 tbsp. fresh mint, roughly chopped
½ lime, juiced
Salt and pepper
1 package of bamboo skewers, soaked in water for 30 minutes

Quinoa
380 g (2 cups) quinoa
500 mL (2 cups) water or chicken stock
1 tbsp. coconut oil
1 tbsp. fresh ginger, finely grated
1 lime, juiced
2 tsp. honey
2 tbsp. good quality extra virgin olive oil
1 avocado, cut into cubes
2 tbsp. fresh cilantro, roughly chopped
2 tbsp. fresh mint, roughly chopped
1 tbsp. Thai basil, roughly chopped
Salt and pepper

Lime Yoghurt
125 g (½ cup) plain Greek yoghurt
1 lime, juiced
½ lime zest
Salt and pepper

Preparation: Chicken marinade and Quinoa can both be made one day ahead.

Chicken

• Combine the coconut cream; curry paste, Thai basil, mint, lime juice and chicken filets. Season with salt and pepper, cover and refrigerate at least 4 hours or overnight
• Preheat oven to a hot grill (broil) and prepare a baking sheet with parchment paper. Skewer each slice of chicken and arrange them on the baking tray, place in the oven and cook for 5-7 minutes, until the flesh is no longer pink.

Quinoa

• Rinse the quinoa in a colander to remove excess starches
• Place the quinoa and water in a medium sized pot, bring to the boil, cover and reduce to a simmer.
• Cook for 12-14 minutes until the water has absorbed. Place a cloth over the pot and cover with the lid for 2-3 minutes to absorb excess water. Fluff with a fork
• Add the coconut oil, honey, ginger, salt and pepper to taste, allow to cool slightly
• *Toss with fresh herbs and avocado, drizzle with olive oil before serving

Yoghurt

• Place all ingredients in a bowl, whisk to combine and refrigerate until ready to use

*If making the quinoa a day ahead, keep the avocado out until ready to serve as it will oxidize and brown quickly

Whole Wheat Raspberry Ricotta Scones

 

It’s been way too long since I’ve baked at home. Not to mention, moving to a new flat again (4 times in one year, I think that should set a record!). Finally settled into my new home, I thought what better way to break in the (new!) oven then to bake something.
Inspired by living in the UK I thought I would try out a twist on something very traditional, the scone. This recipe is for a drop scone and because of the ricotta in the mixture, it’s got a denser texture and crumb unlike the traditional UK scone that is drier. I used fresh raspberries but you could easily substitute blackberries, blueberries, or even a dice of apple or pear. The result is a dense, delicious and pretty decadent treat, but that that goes perfectly with your afternoon tea!

Whole Wheat Raspberry Ricotta Scones
*Adapted from Smitten Kitchen

1 cup (120 grams) whole wheat flour
1 cup (125 grams) all-purpose flour
1 tablespoon baking powder, preferably aluminum-free
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
½ tsp ground cinnamon
½ tsp vanilla bean paste*
6 tablespoons (85 grams) cold unsalted butter
1 cup (136 grams) fresh raspberries
3/4 cup (189 grams) whole milk ricotta
1/3 cup (79 ml) heavy cream

• Preheat oven to 425/220 degrees. Line a large baking sheet with parchment paper. In a large bowl, whisk flours, baking powder, sugar and salt together.
• Cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.
• Add the ricotta and heavy cream together, stirring them into the dry ingredients with a spatula. Using your hands, gently knead dough into an even mass, right in the bottom of the bowl. This mixture will be sticky and wet, this is okay!
• Transfer the dough to a well-floured counter, lightly flour the top of the dough and pat it into a circle about 1-inch tall. With a large knife, divide the dough into 8 pie slices. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. Allow them to cool for at least 10 minutes before you dig in!

*Vanilla bean paste is a great substitute to using an entire Vanilla pod, completely optional in this recipe!

 

Baked Lemon Tart

I often get asked for dessert recipes from friends and family and find that I always sway towards tarts. Chocolate tart, frangipane tart (my absolutely favourite!) or lemon tarts are the best simple after-dinner treats. It’s not that I have an obsession with tarts, okay well maybe I do, but rather the simplicity and ease of making something partially ahead of time is both beneficial for yourself and the dessert.
Lemon tarts in particular are one of the most underrated desserts, often seen as the go-to if there is nothing else on the menu that looks great. What I think is really special about them is that with a great recipe, the tart can be the star of the meal.  Soft, buttery pastry that flakes when you cut through with a fork, and a perfect balance of sweetness and tartness in the curd that makes your mouth water just looking at it, or in my case, thinking about it.
The great thing about any tart is you can make the pastry way ahead of time as it requires resting before you roll it out. The actual lemon mixture in this recipe is so simple, only 5 ingredients, all of which can be weighed out beforehand and ready to go. This is also a no fuss lemon tart because you don’t need to slave over the stove on a double boiler waiting for the curd to set (which can be a nightmare for beginner bakers), but rather it slowly sets in a low oven until just perfect.
The entire tart can be assembled and baked up to a day ahead and kept in the fridgerator and the only accompaniment you need is a handful of fresh berries and some cream, now how simple is that!

Chefs Tip:  If making this pastry below in North America, you will notice the pastry may be difficult to roll out/breaks into pieces. Reason being, In Canada/US, the butter has a lower fat content so it tends to not hold as well. This is okay and you can easily patch it up before chilling. I still urge all bakers to use a scale and weigh in grams as it’s more accurate and you will end up with a great product!

Pastry (UK) – yields one disc

200g (1 2/3 cup) flour
125 g (1/2 cup + 1 tbsp) butter, room temperature
50 g (1/4 cup) sugar
2 g (1/2 tsp) salt
1 egg

Filling:

5 whole eggs
200 g (1 cup) sugar
1 large lemon, zest
2 lemons, juiced
125 mL cream

Pastry: * Can be made ahead, stored in the fridge for 2 days

• In a bowl, combine butter and sugar, whisk until light and fluffy. Add the eggs and continue to whisk
• Gradually add sifted flour and salt to the wet mixture, using your hands begin to bring the dough together into a ball
• Remove from the bowl and using the heal of your hand, knead until smooth and cover and chill at least 30 minutes
• Once the dough has had time to rest, begin to roll it out on a lightly floured surface. Never flip the dough, rather, rotate it by 180 after a couple rolls
• Line the tart shell with the pastry, gently pressing the sides so the pastry rests above the tart shell. Chill 30 minutes.
• Preheat the oven to 190C/ 375F. Gently prick the pastry with a fork to allow steam out.
• Blind bake the tart by lining it will foil, and filling it with any dried bean. Bake for 10-15 minutes until the edges are golden, then remove the beans and foil and bake for another 10 minutes until the bottom is golden
• Remove and let cool.

Filling:

• Whisk eggs and sugar until light, add lemon zest, lemon juice and cream

To Bake:

• Preheat the oven to 160C/325F
• Place the tart (in it’s pan) onto a baking sheet. Pour the wet mixture into the pre-baked shell
• Bake until set for 45 -60 minutes, checking every 20 minutes

 

Kale Salad with Avocado and Pecorino

I’ve recently had a culinary epiphany with kale. I’m not quite sure why I never ate it before. Perhaps it was because of the prep involved to remove the stems, blanching etc., or maybe I just didn’t quite understand how unbelievably versatile and healthful this dark, leafy green could be. So I started experimenting with different recipes and cooking techniques that would allow me to add it to just about anything. Soups, salads, smoothies or as a simple side veggie, kale is the perfect choice. Unlike spinach which is full of water and reduces to almost nothing after cooked, kale retains it’s crunch and substance whether it’s been blanched, steamed or simply massaged with vinaigrette. Kale also happens to be really good for you. It’s packed with fiber, omega-3 acids, vitamin k and iron, all of which improve your body’s function and overall health. It’s hard to resist a vegetable that tastes so good and is good for you.
There are lots of recipes out there for kale salads, but for me it all comes down to the dressing and kale can stand up to a lot of the sweetness from honey or tanginess from mustard. The crunchy sprouts add a nice contrast to the creamy avocado and softened kale. You can add just about anything into this salad so feel free to make substitutes. This salad can be made up to 2 hours ahead without the cheese and tomatoes, and left to marinate in the fridge.

Kale Salad
Serves 4

1 bunch Curly kale, stems removed, washed and shredded
10-12 Brussel sprouts, stem removed and shredded
4 tbsp Slivered almonds, toasted
3 tbsp Pecorino romano
1 pint Cherry tomatoes, halved
1 Avocado, diced

Vinaigrette

1 shallot, minced
1.5 tbsp Dijon mustard
1 lemon, juiced and zested
3 tsp white balsamic vinegar
¼ cup olive oil
salt and pepper, to taste

Method

1. In a small bowl whisk together the shallot mustard, lemon juice, white balsamic, salt and pepper until combined. Gradually add the olive oil until it emulsifies.
2. Thoroughly wash kale, remove the stems and shred. Set aside in a large bowl
3. Remove the stems from the brussel sprouts, thinly slice and add to the kale*
4. In a small pan, gently heat the almonds, tossing until they are golden brown. Meanwhile, halve the cherry tomatoes and dice the avocado
5. Gently massage the dressing onto the kale and allow it to sit for 20 minutes in the refrigerator. Top with the remaining ingredients and grated cheese

* If making ahead, you can add the dressing now and allow the salad to sit in the fridge for a couple of hours

Mackerel Nicoise

 

Over the past week, the weather in London has been such a treat! I have been waking up to sunny blue skies  that make an incredible backdrop for all the beautiful spring blooms. Yesterday morning I was working inside with the sun shining in and I was thinking about food (as usual) and trying to figure out what to cook next. Salad Niçoise popped into my head. Vibrant springtime hues definitely inspire thoughts of colour packed summer salads.

Many chefs seems to have a very strong opinion as to what should or should not go into a Salade Niçoise. I like to use what I have at home or look for inspiration at local green grocer and fishmonger.  My fishmonger reminded me that we were nearing the end of the mackerel season, so l picked up a few these sparkling and eye-catching silver fishes.  Mackerel is a rich flavourful fish that makes an inexpensive but very healthy meal.  It is an excellent source of omega-3 and 6 fatty acids (they are the good fats that help reduce the risk of breast cancer), selenium (improves your immune system), and vitamin B12 (helps with digestion).

As for the greens in this salad, I stuck to some of the classics but the ingredients can be anything.  A balance of colours, flavours, and textures is a goal to keep in mind, and a good dressing is important to tie it all together.

Here are some other ideas for a springtime inspired Nicoise:

Pan-fried white fish (cod or halibut) fillets, blanched purple sprouting broccoli, halved cherry tomatoes, sun dried black olives and watercress

Grilled chicken breast, halved baby new potatoes, asparagus, sliced red and yellow peppers, thinly sliced red onion and chicory

Serves 4

4 mackerel filets
1 tsp olive oil
½ cup (100g) puy lentils
2 ½ cups of water, to cook the lentils
150g haricots verts (green beans)
4 soft boiled eggs
3 baby gem lettuce heads,
2 cups (220g) red cabbage
2 tomatoes
tarragon
salt and pepper

Dressing:

1 lemon, zest and juice
2 tsp honey
¼ cup good extra virgin olive oil
salt and pepper to taste

• Pre-heat oven to 180C/350F
• Rinse lentils in a strainer under cold running water for 30 seconds, swirling around with your hand. Bring the lentils and water to a boil then turn down the heat to a low simmer and cover with a lid for 25-30 minutes until cooked and water is absorbed.  If there is excess water, drain cooked lentils in a strainer.  Season with salt and pepper.
• Meanwhile, trim the green beans and bring a medium sized pot of salted water to the boil.  Blanche beans for 3 minutes.  When ready, remove the beans into a bowl of ice cold water (but keep the hot water for the eggs).
• With the water already boiling, carefully lower the eggs into the water. Cook for 7 minutes and when ready, immediately rinse eggs under cold water. Peel and set aside.
• Place mackerel filets skin side down on oiled pan, bake at 180C for 10-12 minutes
• Meanwhile, make the lemon dressing by combining all the ingredients.
• Cut and wash lettuce then spin to dry.
• Slice cabbage and cut tomatoes in half then quarters and add to lettuce.
• Add the lentils, drained green beans and tarragon to the salad and toss with the lemon dressing.
• Cut the eggs in half, and place a mackerel filet on top of each salad

Marinated Roast Aubergine

I love my Ottolenghi cookbook. It was given to me for my first birthday in London from one of my new friends I met culinary school. Since then, we have become inseparable.  Whenever I pick up this book for some inspiration I always think of her and I cannot imagine my new life in London without her.

Recently, we went on a herbal cleanse together and after a restricted week of eating I was left with random veggies in my fridge. I had half bag of kale plus another half bag of Swiss chard, a bit of purple cabbage and some lentil and brown rice pilaf.  However, I also had some beautiful aubergines which are one of Ottolenghi’s star ingredients.  I turned to his aubergine section and prepared a marinated lemon herb roast aubergine.  I also blanched the kale and dressed in tahini, sautéed the swiss chard with the fruits and assembled them in a layered dish along with the lentil and rice pilaf.  The result was an incredibly delicious vegetarian meal and an empty fridge!  Here’s a dish that can be adapted with many greens and grains.  Instead of kale and Swiss chard, spinach, collard greens or bak choy work too.  And chickpeas, barley or quinoa are great substitutes for lentils.  Have fun and happy leftover hunting!

Serves 4

KALE – bottom layer
100g kale
1 tbsp tahini
pinch of salt

Wash kale thoroughly. Blanche the kale in salted boiling water for 3 minutes, drain then rinse with cold water and spin dry. Toss in tahini and a pinch of salt

RICE and PUY LENTIL – second layer
½ cup rice
½ cup lentil
1 small carrot diced
½ onion diced
1 stalk celery diced
1 tbsp olive oil
2 ½ cups of water to cook
1/2 tsp sea salt
¼ freshly ground black pepper
Sauté vegetables with olive oil for 5 minutes. Meanwhile rinse rice and lentils in a strainer under cold running water for 30 seconds, swirling the grains around with your hand.  Add water and the cleaned grains to vegetables and bring the pot to a boil.  Once at a boil, turn down the heat to a low simmer and cover with a lid for 25-30 minutes until cooked and water is absorbed.  If there is excess water, drain cooked grains in a colander.  Add salt and pepper.  Arrange over the kale.

SWISS CHARD – third layer
150g swiss chard
1 clove garlic
1 tsp olive oil
salt and pepper

Wash leaves thoroughly and dice garlic.  Heat olive oil and add the leaves and garlic stirring for 3 minutes. Remove from heat and layer on top of the lentils and rice.

MARINATED AUBERGINE – top layer
(adapted from Ottolenghi’s Marinated aubergine with tahini and oregano)
4 small aubergines
½ tsp crushed dried red chilis
1 tbsp dried oregano
½ tbsp dried mint
2 tbsp fresh chopped parsley and some whole leaves for garnish (or any fresh herb you have in the fridge like coriander or sage)
1 clove garlic, diced
3 tbsp lemon juice
4 tbsp olive oil
1 tsp coarse sea salt
¼ freshly ground black pepper
50g purple cabbage, diced

Preheat oven to 220C. Trim the aubergine ends and slice 1 inch thick rounds. Brush both sides of each aubergine slice with olive oil and place on parchment paper on a large roasting tray.  Sprinkle salt and pepper on top and bake for 20-25 minutes, until they are golden brown and completely soft inside.  Meanwhile, mix all the marinade ingredients. When the aubergines are cooked, immediately toss in marinade and set aside for at least 30 minutes (you can store in the fridge like this for up to two days).  Add your final layer to the salad and garnish with purple cabbage and parsley.

Madeleines

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I’ve always had a thing for the simplicity of some French desserts and cakes. When I was living in Paris, there was a small shop around the corner from my flat that sold the most decadent, delicious financiers and madeleines. A wide variety of flavours ranging from raspberry to pistachio or chocolate-dipped, needless to say I was addicted. I’m not sure if it was coincidental that every time I arrived the bakers seemed to be pulling them fresh from the oven, but I was very happy about it.

Madeleines in particular are one of those French delicacies that almost always need to be eaten fresh; otherwise they become dull and dry. With their infamous bump and ridged sides, these light and fluffy cakes are, in my mind, the perfect dessert. I think a lot of people hesitate when it comes to madeleines because you need to purchase a specific “madeleine” tray and in addition if you don’t know the secrets to the batter, they could potentially become a culinary disaster. Luckily while at Le Cordon Bleu, I learned the key steps to making the perfect batch.

I’ve been playing around with different flavours and this orange blossom and lemon seems to have become the winner. Served with a crème anglaise on the side for dipping, these madeleines are the greatest end to a meal (if I had it my way I could skip dinner and go straight to dessert). The best thing about this recipe is that it needs to be made ahead, at least 4 hours and ideally the day before so the batter can set. This will result in the perfect madeleine texture and even bump.

Note: I have not tested this recipe with US cups, but I strongly suggest you purchase a digital scale regardless as it’s more accurate in baking.

The key steps to making a perfect batter are as follows:

– Melt the butter and allow it to cool slightly before adding it to the remaining mix
– Gently fold the batter together. A strong mix will develop too much gluten in the flour
– Allow the batter to set in the refrigerator, covered, for a minimum of 4 hours, ideally overnight
– To prepare the tray, melt butter and lightly brush the molds. Chill to set. Remove and brush again and lightly dust with flour, tapping out any excess

Makes approximately 20 Madeleines

* Special equipment: Madeleine pan + piping bag

3 eggs
150 gr plain flour
125 gr unsalted butter (melted)
130 gr sugar
20 gr honey
1/4 tsp. salt
1 tsp. baking powder
1 tsp. lemon zest
2 tbsp. orange blossom water

Butter and flour for madeleine pan

– Melt butter and set aside
– Whisk eggs and sugar until pale and fluffy. Add honey and whisk to combine
– Sift flour, salt, baking powder and gently fold into egg mixture
– Add lemon zest, orange blossom water and finally butter to combine.
– Pour batter into piping bag and refrigerate minimum 4 hours
– Preheat oven to 350/180C
– Prepare tin by brushing with melted butter, chill. Brush again with butter and lightly dust with flour
– Pipe mixture into each shape, starting from the wider end. Do not fill all the way. Batter will level out in the oven
– Bake for 10-12 minutes until golden brown and cake springs back Remove and enjoy warm!

Spiced Chicken Quinoa

This savoury and spicy chicken recipe comes from my lovely mother-in-law who had it passed down from three generations before her. Traditionally, this mix was used to make the family’s homemade chicken samosas, but I’ve updated it for a more modern and healthy version to include dark leafy greens and healthful grains. Generations of women will tell you that their secret samosa filling is the best because of their unique homemade garam masala mix. Finding a great garam masala mix can take time, sure you can buy the supermarket brand but if you want something truly special, check out local middle eastern and indian shops to find unique blends.

I love this recipe because it is not only tasty and light but it is also incredibly simple to make. Perfectly paired with quinoa (one of the most protein rich foods that we can eat) and kale (zero fat, high in fibre, iron and vitamin C, A and K), this is a satisfying lunch or light dinner. Many other grains and pulses like barley or lentils also pair well with this spicy chicken recipe and certainly many cabbages, spinach, and other dark leafy greens can be substituted for kale.

I always like to make more than I need so I’ll have some on hand for lunch during the week. It’s incredibly satisfying with a combination of crunchiness from the nuts and a fresh peppery taste from the arugula.  This dish is a flavourful, clean and simple way to keep you feeling top notch throughout the week.

Spiced Chicken Quinoa

Serves 4

INGREDIENTS

1 cup (190g) quinoa
1 ¾ cup (420 mL) water
3 cups (100g) kale
salt

1 (200g) chicken breast

Marinade

4 garlic cloves
1 lemon, juiced
1 inch piece ginger, grated
1 low sodium chicken stock cube
1 tsp garam masala
1 tbsp tumeric
1 tsp chili powder
200 ml water

1/2 red onion, diced
½ bunch cilantro, chopped
1/2 cup (50g) toasted hazelnuts
1 large handful rocket

1. Rinse quinoa thoroughly and drain through a fine mesh sieve
2. Bring the quinoa, water and pinch of salt to a boil then reduce and simmer for 12-15 minutes with the lid on until all water is absorbed and spirals are revealed
3. Turn off the heat and place a dry dish cloth over the pot for 5 minutes before fluffing with a fork
4. While the quinoa is cooking, combine the marinade ingredients dissolving the stock cube and gently cook the chicken breast over medium heat for 15 minutes with the lid on
5. Once the chicken is cooked, remove from liquid and shred with two forks
6. Reduce marinade liquid on low heat until a paste formed, take off heat
7. Add the cooked shredded chicken, diced raw red onions and cilantro to the paste and mix well, set aside
8. Toast hazelnuts for 5-7 minutes on medium heat, shaking them gently to evenly toast
9. Meanwhile, boil a large pot of water with a generous pinch of salt, add washed kale and cook for 3 minutes.  Immediately drain after 3 minutes and set aside
10. Lightly crush the hazelnuts with a mortar and pestal, leaving some whole
11. Combine quinoa, garam chicken and cooked kale in a large mixing bowl.  Serve with hazelnuts and rocket

Breakfast with a twist

This is one of my favourite things to eat for breakfast, but at the same time very few of my friends would even think about having savoury porridge in the morning. Nevertheless, people I’ve fed this to have become hooked and I’m sure you will too. When it comes to miso, we often associate it with soups or fish, rarely seeing the potential that the sweet and savoury paste has to offer with other dishes. It’s the balance of the sweet miso with creamy oats and a touch of saltiness that really puts this porridge in its place. It is the perfect pick me up on a cold rainy day (we seem to have many days like this in London), or even on a weekend after a long sleep in. Trust me and have fun with miso, you will be pleasantly surprised at the results! I used a white miso here but some pastes are stronger and saltier than others, simply add more miso to give it more flavour or a bit more milk to balance the saltiness. And try substituting the spring onions and seaweed with some fresh fruit on top to give the dish a bit more sweetness.

Miso porridge

Serves 2

1½ cups (120 g)       Large Flaked Oats
3 cups (700 ml)        Milk or Water, or a mixture of the two
1-2 tbsp                   Miso paste
1 tsp                        Soya sauce

1 pack (10 sheets)   Nori seaweed, torn up
¼                           Green (spring) onion, sliced
1 tsp                       White or Black sesame seeds
¼ cup (30 g)          Toasted Nuts e.g. almonds slivers, crushed walnuts/ hazelnuts etc.
pinch of salt

1. Place oats in a saucepan and add milk or water, miso and soya
2. Bring to the boil, then down to a simmer for 4-6 mins until cooked*, stirring so it doesn’t stick to the bottom and miso melts into the porridge
*this depends on the type of oats you are using, cook according to package instructions
3. Meanwhile, heat a wide pan until hot then toast nuts with a pinch of salt for 2 minutes, tossing until golden brown
4. Serve topped with seaweed, spring onions, sesame seeds and toasted nuts