Quinoa & Mackerel Salad with Broccoli, Pineapple & Red Peppers

Quinoa is a welcome change from rice, pasta or other grains.  There's been quite a lot of research into it's health benefits...I'm not too sure I believe the claims that it's a super food..but it contains beneficial amino acids ...it is also slightly more calorific than rice but benefits from having more protein...great for vegetarians especially.

Here's a little article from the BBC's Jo Lewin who writes for the Good Food Magazine

An introduction to quinoa

Quinoa, pronounced ‘keen-wa’ is a great wheat-free alternative to starchy grains. There are two types: red and creamy white. Both types are slightly bitter when cooked and open up to release little white curls (like a tail) as they soften.

Grown in South America (Peru, Chile and Bolivia) for thousands of years, quinoa formed the staple diet of the Incas and their descendants. In recent years, foodies in the UK and the US have heralded it as a superior alternative to bulgur wheat, couscous and rice. Though it often occupies a similar role to these grains in dishes, quinoa is actually in the same family as beets, chard and spinach.

Nutritional highlights...

The UN named 2013 ‘International Quinoa Year’ in recognition of the crop’s high nutrient content. With twice the protein content of rice or barley, quinoa is also a very good source of calcium, magnesium and manganese. It also possesses good levels of several B vitamins, vitamin E and dietary fibre.

Cooked quinoa seeds become fluffy and creamy, yet maintains a slight crunch. It has a delicate and subtly nutty flavor, versatile for breakfast (as a cereal), lunch (as a salad) or dinner (as a side).

My recipe uses Smoked Mackerel but you could use, salmon, tuna or chicken or if you're a vegetarian leave these out ...you could substitute with some toasted cashew nuts...they would be just perfect.

The recipe:- to serve 4 portions

4 small smoked Mackerel Fillets ( mine were peppered)  skin removed & flaked

120 gms/ 4 oz Quinoa cooked as per packet instructions 

1 small head of broccoli, cut into small florettes and blanched

1 red onion finely chopped

1 red pepper diced

16 radishes sliced

½ small pineapple cut into chunks

4 spring onions sliced...including the green part

small bunch of parsley chopped

the zest & juice of 1 lemon

2 tsps toasted sesame oil

1 tbsp light Olive Oil

2 tsps Horseradish sauce or 1 tsp prepared Wasabi paste

Salt & pepper to taste 

Method

In a jug mix together the sesame oil, zest & juice of the lemon, the olive oil and  Horseradish sauce 

Check for seasoning, add salt & lots of pepper to taste

Place everything else in a large bowl, pour over the dressing, carefully bring everything together

Serve   

   

 

Goat's Cheese & Caramelised Red Onion Tartlettes with Thyme

I adore cheese and these little Goat's Cheese Tartlettes are so delicious. Now if your not too keen on Goat's cheese these will work equally as well with some lovely strong cheddar or a mixture of cheddar & gruyere. You could use basil or oregano in place of the thyme.

The pastry is the one I make for virtually everything. It's a lovely rich & crumbly shortcrust. Be really kind to it. Don't overmix or overhandle it, be kind & gentle to it,  keep it  cool until baking and it will be just fabulous.

This recipe will make 12 x3" tartlettes or 24x 1.5" or even 1 large 8/9" tart.


To make around 12 tartlettes or 1 large 10" Quiche



Pastry:-
2oz butter
2oz vegetable shortening or lard
8oz plain flour
1oz grated cheddar
sprinkle of cayenne pepper
1 beaten egg to bind. perhaps a little water may be needed as well
Filling:-
2 red onions finely sliced
1 tbsp red wine or sherry vinegar
2 tsps brown sugar
1 oz butter
200 gm soft goats cheese
50 gms Boursin
2 large eggs
1/4pt double cream
few sprigs of thyme chopped
seasoning
grated nutmeg
Make the pastry by rubbing the fat with the flour until the breadcrumb stage, add the cheese & beaten egg & cayenne pepper, bring together & add a little water if necessary. Leave to rest for around 30 mins in the fridge before rolling out quite thinly.
Line the well greased tartlette tray (I quite often use a muffin tray for this) with the pastry. Pop back in the fridge to firm up.
Meanwhile fry the onions in the butter gently until soft, add the vinegar & sugar and continue to cook until caramelised.
Beat the eggs, add the crumbled cheeses and cream mix through. Add the thyme a few grinds of pepper & salt. Mix the cooled onions in.
Add to the pastry cases. Don't be tempted to overfill if you've too much mixture. Sprinkle over a little grated nutmeg. Place the tartlettes on a hot preheated oven tray & bake 200c for around 15 mins, turn down to 160c for another 10 mins or so until the pastry is golden brown. Just test to make sure the filling is set and the pastry at the bottom is cooked through. Leave to cool slightly before removing from the tins.

Focaccia two ways. Rosemary & Red Onion & Gorgonzola & Pinenuts

Rosemary & Red Onion & Gorgonzola & Pinenut Focaccia

I love to make bread when I have the time. It's so therapeutic and unbelievably rewarding. I'm always fascinated by all those little yeast cells working like crazy to make us something wonderful to eat.
The Rosemary & Red Onion Focaccia has been a firm favourite with us for years, it's fabulous with any pasta dish. The Gorgonzola & Pinenuts has a really robust flavour and is far better suited to accompany a salad or even on it's own served with a glass or two of Pinot Grigio. I hope you will try and enjoy them too, they are really easy to make and you'll be so glad you did.      



For the dough
500g/1lb 2 oz Strong white bread flour
1 sachet dried yeast or 15g fresh
2 tsp salt
3 tbsp olive oil
between 300 to 400 mls 12/14 fl oz of warm water.
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Mix the dry ingredients in the bowl of your mixer
pour the 1st 300 mls/12 fl oz of water mixed with the olive oil into the dry ingredients.
Mix until a nice soft dough is reached, just add more of the water if needed, little by little.
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Knead with the dough hook for around 5/6 mins or by hand for 10.
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Leave to rise in a warm place until doubled in size
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knock back and place in a well greased roasting tin stretching it to fill.
if you can't get it to reach the corners just let it rest for a couple of minutes and try again.
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leave to rise covered with greased cling film for around another 30 mins until well risen
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Set the oven @ 220c gas 4
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with your fingers push lots of dimples all over the dough to form little wells
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For a plain focaccia pour over around 2 tbsp extra virgin oil and sprinkle with coarse sea salt & bake for around 20 mins until golden & cooked through.
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for the Red onion & Rosemary just sprinkle thinly sliced red onion & rosemary over the top. Add the olive oil as above & bake
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For the Gorgonzola & Pine nuts
mix 150 g/ 5oz Gorgonzola with 3 tbsp olive oil and season well
pour this mixture over the foccacia sprinkle with lots of pine nuts
Bake intially @ 220C/ gas 7 for 8 mins, turn down to 190C/gas5 and bake on for around 20 mins. Until golden & bubbling away.
Serve straight away .