Bacalao ceviche (Punheta de bacalhau)

Published on August 3, 2016 | Posted by Clare Garcia

Posted in: DF, LF, S, SF, WF

In honour of this weekend’s Lisbon trip, I thought it fitting to share a Portuguese salt cod ceviche classic. I claim no credit, this one comes direct from a local, my Lisboa love. Or more specifically, his mother; it’s the real deal. Super easy, tasty and healthy, it’s a busy food lover’s dream. And yes, it also ticks the paleo, clean eating, fit-fooder boxes. Thank you Portugal.

Feeds: 4

INGREDIENTS

6 tbsp bacalao (salt cod), tuna or normal cod.
2 tomatoes
1 white medium – large onion, depending on your preference
1 green pepper or half red, half green (red adds a sweeter flavour)
1/2 cucumber
2 cloves of garlic
4 tbsp olive oil
3 tbsp cider vinegar
Good grind black pepper

METHOD

Rinse bacalao in cold water, squeezing out with your hands (really) at the end. If using normal cod, simply chop and add salt at the end.

Chop all veg finely into 1-2 cm pieces and mix with bacalhau, oil, vinegar and pepper. Add in salt at this point if using cod as opposed to bacalhau.

You can eat right away but the flavours are best when left to develop for 15 – 20 mins or even overnight; perfect tupperware or advance prep supper fodder!

Delicious with a crusty white sourdough to dip into the juice.

FYI: The literal (and more polite) translation for Punheta de bacalhau is ‘Tossed’ (ahem) salt cod. I kid you not.

Coconut & cumin mung bean thoran

Published on November 12, 2015 | Posted by Clare Garcia

Posted in: DF, LF, S, SF, Uncategorized, V, WF

Mung beans can have a bad rep, often associated with flower-powering, free-loving, sixties stoners. This is a little unfair, I feel. When cooked, mung beans are as versatile as a toddlers bowl of penne pasta, with enough bite to woo the most discerning Italian. They’re also insanely good for our digestion. In fact, this thoran (a traditional recipe wouldn’t have garlic) was developed specifically for my lethargic Indian stomach by Keralan (medicinal) chef, Raheem – Delhi belly’s just one Indian holiday affliction apparently. Packed with cleansing and anti-bloat ingredients, this is my go-to skinny stomach smoother. It’s also a supper club and yoga holiday favourite; I’m yet to feed it to anyone who doesn’t go back for seconds, hence blogging it here.

Feeds 4 – 6

Ingredients

200g mung beans
2 tbsp coconut oil
4 tsp mustard seeds
4 tsp cumin seeds
2 red onions, chopped
4 – 6 cloves garlic, chopped, depending on your taste
100g spinach, chopped
6 tbsp desiccated coconut
½ tsp turmeric
Salt to taste, I like Himalayan pink or sea salt

Method

Soak mung beans overnight. When ready to cook, set to boil until tender yet still with a bite. Add salt when water comes to boil, not before. Set aside.

In heated coconut oil, fry mustard seeds over a medium heat until begin to pop. Follow with cumin, garlic and onion, turn up the heat and sauté until onions turn translucent and start to brown.

Tip in desiccated coconut, followed by mung beans and turmeric. Fold through spinach, cook for a couple of mins and serve. I like this as a light supper or lunch, just as it is, or alongside other salads or my Prawn, coconut & tamarind curry.

Tip: It’s said that turmeric loses it’s medicinal powers (anti-bacterial) when burnt or overcooked, always add at the end of a recipe.

Kale, ricotta & chorizo rosti

Published on February 25, 2015 | Posted by Clare Garcia

Posted in: Featured, S, SF, Uncategorized, V, WF

Kicking off the long promised Kale-fest (briefly interrupted by Valentine’s and Pancake Day) with a crowd pleasing brunch. Yes, healthy comfort food does exist. This recipe’s hearty and indulgent, yet packed with antioxidants, Vitamins C, A and K and cholesterol lowering goodness. Hail the Kale!

Crispy and robust, kale’s a natural bed fellow for rosti. Poached egg and avocado are a match made in heaven with the smokey chorizo, and the chickpea flour make these a gluten-free option packed with goodness. Veggies, you can drop the chorizo – the lemon ricotta and smokey paprika are already bursting with flavour. I also love these as a light supper with hung yoghurt and chimichurri. Note: you just use enough coconut oil to keep the rosti from sticking, no deep frying!

Makes 14 fritters

INGREDIENTS

150g chickpea flour
½ tsp baking powder
½ tsp sea salt
½ tsp turmeric (for gut health)
1 good tsp smoked paprika
3 lemons, juice of all, zest of 1
150g curly kale
100g ricotta
80g chorizo – I like the thin ‘cooking chorizos’
150 ml water
1 tbsp coconut (or olive) oil, for frying

METHOD

Chop chorizo into mini pieces, approx. 1cm cubed. Pre-heat frying pan, drop in chorizo pieces and dry fry for a couple of minutes, or until crispy. Remove from the heat and set aside.

Mix ricotta with lemon zest and set aside. Sift flour, salt and spices into a large bowl. In stages, add juice of 2 lemons (retain the third for serving) and 150ml water. Beat into a thick batter, removing any lumps.

Add in the kale and mix with your hands – much quicker for breaking down the kale. You’ll also find the chunkier stalks pretty much pop out so you don’t need to painstakingly pick through removing them beforehand. I eat the smaller bits, Dolly (dog) eats the chunks. Really.

Heat a little coconut oil in a frying pan on a medium flame and dollop in 1 dsp of mix per fritter. You’ll need to press down lightly, ensuring there are no holes but don’t worry about a perfect edge; you’re going for rostis.

Fry for 2 mins on one side, or until reddish brown and 1 minute on the reverse. Don’t touch or move in between or they’ll mush as opposed to crisp.

Squeeze over the remaining lemon juice and eat right away. Ideal for instant suppers or snacks, you’re mix will keep in the fridge for up to a week.

DIY Christmas gifts

Published on December 5, 2014 | Posted by Clare Garcia

Posted in: Uncategorized

In the wake of Black Friday and Cyber Monday, here are some DIY foodie gifts you can do from the kitchen, mostly. From homemade Almond, orange & cranberry granola in a super stylish Skandi jar to spicy nuts in a kitsch sugar shaker. Show your love with design led DIY that lasts beyond the Quality Street bucket. And with treats that won’t have you sweating out all of January in the gym.

Cranberry & lemon amoretti are a great Christmas failsafe: Festive fare, deliciously indulgent, yet healthy (high protein, low carb, no refined sugar) and so easy an ape could be trusted to make them. You can’t go wrong with Spicy nuts for a New Year’s eve boozy or juicy pairing and Cacao nut energy balls are great for those determined to avoid sugar overload.

I recently designed the above sweetie bags for Gather & Gather’s extensive cafes and restaurants, but Cox & Cox do an exhaustive supply of ribbons and wrapping to inspire the least creative and most time pressed among us. Something as simple as a ribbon tied jam jar, cellophane or greaseproof looks great and is super easy.

If wrapping paper wrestling’s not your thing, however, or if you need something that really tap dances, here’s my pick of the best buys to house and gift your wholesomely seductive recipes:

Two containers to fill the fussiest of friends or hosts with glee. Ideal for Spicy nuts or Almond, orange & cranberry granola – the perfect boxing day breakfast.

Airtight and stackable stoneware jars, available in various colours from £32, Skandium.

Rocket St George sugar shaker, £7.50.

These have to be hands down the most covetable salt and spice grinders I’ve set eyes on. Made for my famous Sesame & rosemary spice.

2 pack grinder £45, Skandium. Sergeant Pepper grinder (£15) and oven gloves (£22), Rocket St George.

The recipes I’ve picked are my cupboard staples, tested and reviewed by friends, cafes and yogis to the point I deem them worthy of festive feasting and giving. In fact, I’m spending Christmas in the sun (sorry, no gloating or smugness intended) and have been primed that all of the above are to form part of our Cape Town kitchen menu. I’ll share more tips for Christmas indulgence that won’t bust a bikini here, including next week’s, Spiced orange & cranberry granola.

Recipes from this post

Cranberry & lemon amoretti
Spicy nuts
Choco nut energy balls
Sesame & rosemary spice
Almond, orange & cranberry granola

For more ideas my past posts still stand: The gift guide top 5 and Please santa…

Prawn, coconut & tamarind curry

Published on May 8, 2014 | Posted by Clare Garcia

Posted in: DF, S, SF, WF

A healthy, tangy and creamy curry to help you on your way to summer body. That’s right, curry needn’t be laden with ghee and consumed only in the early hours. In fact, the spices and coconut oil in this recipe are even good for your gut. I’ve used prawns for a potentially wider appeal, but I also make this with any white, sustainable fish as a less extravagant mid week supper.

Feeds 4

INGREDIENTS

2″ piece ginger
2 red chillies
4 cloves garlic
6 tsp coriander seed, toasted and ground
1 tin tomatoes or 6 ripe tomatoes

1 tbsp coconut oil
2 onions
3 tsp tamarind paste
1 dsp Agave syrup
1 x 400ml can coconut milk or coconut powder if you can get it.
1 tsp sea salt
500g raw, shelled, uncooked tiger prawns or white sustainable fish, deboned.
1 tbsp coriander leaves, chopped

METHOD

In a blender, blitz ginger, garlic, chillies, tomatoes and coriander seeds to make rough paste. Depending on how many I’m cooking for, I often leave half aside at this point to make a fresh curry another day. If you’re going the whole hog, however, use the lot.

Heat coconut oil in heavy based pan, chop onions and fry on medium to low heat until they’re translucent.

Add your tomato paste to the onions and cook for 5 mins, stirring intermittently. Follow with tamarind, Agave, coconut milk or powder and sea salt. Cook on a medium heat for 10 mins.

Check for seasoning, put the prawns or fish into the pan, stir and cook gently for 3 – 4 mins, or until meat is cooked through.

Serve with brown rice, roti or wholemeal paratha and chopped coriander. I also like this on it’s own for supper, effectively as a chunky soup… when carb baby needs curbing.

Tip: Tinned coconut milk can vary widely in flavour from the real thing, often altering the curry considerably. Even if fresh coconuts were readily available in the UK, however, I’m not about to start tackling them. So, I was very pleased to come across coconut powder in the world food isle, which somehow tastes far more authentic. You just add to the curry, diluting with water to your taste. Frozen roti and paratha are pretty easy to come by in most supermarkets too.

Tip: Don’t throw away coriander stalks. Instead, keep in the freezer to add a clean, freshness to other curries. See Spring lamb with apricots & chilli for example.

Spring lamb with apricots & chilli

Published on April 25, 2014 | Posted by Clare Garcia

Posted in: DF, S, SF, WF

Happy Easter! Here’s something savoury to wash down all your chocolate eggs. After much tweaking, I think this tagine has a perfect balance of agrodolce: Tangy, clean lime, coriander and tamarind working wonders against the sweet, sticky apricots and meaty lamb. Don’t be put off by the mega ingredients list, it’s largely comprised of Storehouse items, and one pot recipes always get my vote for being faff free. It’s also a dinner party winner that tastes even better on day two.

Serves 6

INGREDIENTS

500g lamb leg or shoulder, diced to 1 inch pieces, removing the fat.
1 tsp cumin, ground or seeds
2 tsp coriander seeds, ground
3 tsp mustard seeds
4 tsp garam masala from the Larder or shop bought

1 tbsp olive oil
3 red onions, peeled and chopped
2 inch piece ginger, peeled and chopped
4 cloves garlic, crushed
1 chilli, finely chopped (seeds included)
3 tsp tamarind
1 bunch coriander (leaves and stalks), chopped

1 ltr chicken or veg stock (I like Marigold bouillon)
1 x 400g tin quality plum or chopped tomatoes
1/2 tsp turmeric
150g prunes, pitted
100g dried apricots
1 tbsp tamari, soy sauce or good pinch sea salt
2 limes, juice of

METHOD

Marinate the meat in the spices for 2 hrs, or ideally, overnight.

In a large, heavy based pan, heat olive oil till starts to smoke and add meat to brown. Set aside and fry onions and ginger until soft, aprox 5 mins. Add garlic, chilli, tamarind and coriander stalks (keep leaves aside for later) and fry for a further 5 mins.

Add stock, tomatoes and turmeric and bring to the boil. Follow with lamb and apricots, turn down the heat, cover and cook 30 mins.

Stir to unstick, add remaining ingredients and simmer gently with the lid off for 45 mins. Test for seasoning (you want a balance of sweet, salt and tang) and serve.

Best with yellow split peas, polenta mash or brown rice, a dollop of Labneh (from the Larder) and fresh coriander. Bulgar wheat with a drizzle of Lemon oil is a safe bet if the others float your boat.

Tip: It’s important to add turmeric later in the cooking process so as not to burn off its health benefits, of which there are multitudes!

For reasons this is a recipe your insides will love as much as your tastebuds, check out Seasonal Seducer Lamb.

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Clare’s spicy nuts

Published on January 8, 2014 | Posted by Clare Garcia

Posted in: DF, N, S, V, WF

I’ve been a bit of a scrooge with this recipe – it took a lot (!!) of amends to get the sticky, chilli clusters just right. However, I shared with a colleague, then another, and now Clare’s Spicy Nuts feature in the Gather & Gather marketing pack with said secret recipe launching across 250 restaurants. Humph.

Filling and packed with protein and goodness, nuts are an ideal snack. Snack being the operative word; mini portions are key! Don’t be put off by the biblically proportioned ingredients; they’re largely spices and prep takes all of 10 mins.

Ingredients

200g almonds
100g cashews
100g pecans
200g sunflower seeds
150g pumpkin seeds
2 egg whites
4 tsp caraway seeds
2 tsp crushed chillies
1 tsp chipotle / smoked paprika
2 tsp cumin seeds
4 tsp sea salt
3 tbsp honey
1 tbsp brown sugar

Method

Pre-heat oven to 200°C / 390°F. Whisk egg whites to form soft peaks.

Stir through spices and nuts, followed by honey and brown sugar.

Transfer to a baking tray, or two (keeping to one layer of nuts for even toasting) and cook for 20 mins, or till the nuts have browned. Stir half way through for even toasting.

I like to keep in a kilner jar to dip into mid-morning or as a pre dinner party snack.

Check out Storehouse Seducer Almonds for more reasons to snack on Spicy nuts – think anti-oxidants, vitamins, fibre, magnesium, cholesterol & GI lowering; the benefits are endless.

Courgette & feta fritters

Published on September 24, 2013 | Posted by Clare Garcia

Posted in: LF, S, SF, Uncategorized, V, WF

Bowing to yogi petitions for veggie fritter recipes on a recent Italian yoga retreat, here’s an option which uses the last of the summer’s British courgettes and involves minimal effort. I have it on good authority (my favourite yoga teacher, Molly) that having followed this recipe, dinner party plates were licked clean. Note: don’t be put off by the word ‘fritter’, just enough oil to stop the batter from sticking is all you need; these are skinny!

Makes 12 fritters, feeds 4

INGREDIENTS

150g chickpea flour
½ tsp baking powder
½ tsp salt
½ tsp turmeric (for gut health)
black pepper
2 limes, juice of
½ red Kashmiri chilli, chopped
8 spring onions, chopped
2 tbsp coriander, chopped
2 courgettes, grated
100g feta, chopped
1 tbsp coconut oil. Or your choice of oil.

METHOD

Sift the flour, baking powder and salt into a bowl. In stages, add 100ml water and the lime juice and stir until you get a thick batter, removing any lumps.

Add the spices, salt, chilli, spring onions and herbs, followed by the courgette and feta.

Dollop coconut oil into a frying pan and set over a medium heat. When very hot, add your mix (1 heaped dsp per fritter) and flatten to 2cm thick.

Cook for 2-3 mins on one side and 1 on the reverse. Or until your fritters are a reddish brown. Coconut oil gives a lovely crispness, and countless health benefits in the process!

Serve hot.

Continuing in the spirit of all things Italian, dollop with Basil pesto, avocado and cottage cheese or Labneh (hung yoghurt) from the Larder. For the meat eaters among us, it’s hard to beat the bacon, avocado & Pitt Cue Co. chipotle ketchup combo.

Gorgeous yogi gurus Molly and Gabby. My inspiration.

For London gourmet yoga pop-ups click on Secret Yoga Club. Gabby dedicates all of her time to organising (far too reasonably priced) yoga evenings hosted by renowned yogis, washed down with a meal by equally respected chefs. Trullo and The Little Cooking Pot to name a few. Gabby’s resourcefulness and energy never fail to blow my mind.

For more info on Tuscan Travel Pick and agriturismo see Podere Conti here.

Garam masala & tamarind chicken

Published on February 21, 2013 | Posted by Clare Garcia

Posted in: DF, S, Uncategorized, WF

Sweet and spicy garam masala and chilli with tangy tamarind do something magical with chicken. It takes a modicum of willpower not to devour the whole dish straight from the pan. Perfect in salads and soups, I almost always have a Tupperware of this in the fridge. Don’t be put off by the anchovies; other than bringing a greater depth of flavor and meatiness, you’d never know they’re there.

Feeds 2. Cooking time: less than 30 mins.

Ingredients

2 chicken breasts
2 cloves garlic, chopped
2 tsp garam masala
1 tsp ground ginger
½ tsp crushed chillies
2 anchovies, chopped
3 tsp tamarind
3 sun-dried tomatoes, chopped
1 dsp tomato puree
1 tbsp olive oil
1 tin plum tomatoes, optional

Method

Coat the chicken in the ingredients, bar the olive oil and plum tomatoes, and set aside, ideally overnight. You can also cook straight away (I often do), but the flavour’s better if you’re able to leave to marinate.

Heat the olive oil in a pan and fry the chicken breasts until browned. About 4 mins. on the first side and 2 on the reverse.

It’s at this point that you add, or not, the tinned tomatoes. I alternate between the two, depending if I want more sauce to have with some rice, or if I’m cooking chicken to go straight to the fridge for a Toolkit lunch.

Turn down to a relatively low heat, cover and cook for 15 mins, or until the chicken is still tender, yet cooked through. If you’ve gone for the plum tomato option, take the lid off 5 mins before the end so that some of the liquid evaporates and your sauce thickens.

Eat straight away with crusty bread, rice or mash. Or chopped into a salad.

With either dish, make sure you keep some chicken aside in the fridge for salads, wraps, stir-fries or soups.

Tip: Drop the tinned tomatoes and cook your Garam masala chicken on the BBQ in the summer. Tandoor chicken. Ish.

PP (150g): Kcal: 360, Pr: 50.5g, Carb: 9.3g, OWS: 1.6g, Fat: 13.6g, Sat Fat: 2.3g, Salt: 0.7g

P/1/2 breast: Kcal: 180, Pr: 25.3g, Carb: 4.6g, OWS: 0.8g, Fat: 6.8g, Sat Fat: 1.1g, Salt: 0.4g

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Roast butternut & fennel seed

Published on February 21, 2013 | Posted by Clare Garcia

Posted in: DF, S, SF, Uncategorized, V, WF

Another faithful Toolkit recipe that’s as impressive at a BBQ or dinner party (a hit at Yotel’s Christmas party!) as it is fridge staple for adding to packed lunch salads and wraps. I’ve even topped it with a poached egg, feta and coriander for brunch.

Feeds 6. Prep: 10 mins. Cook: 40 mins.

Ingredients

1 butternut squash – approx.
2kg 2 tbsp olive oil
2 tsp fennel seeds
1 head garlic, halved – no need to remove skin
1 tsp dried chilli flakes – optional
1 tsp sea salt
Black pepper, good grind

Method

Preheat oven to 200C / 400F / Gas 6. Half butternut lengthways – skin stays on. Remove seeds and cut at into 1.5″ thick semi circles.

In a bowl, mix by hand with remaining ingredients. Transfer to a baking tray, placing skin side down where possible.

Bake for 30 – 40 mins, till flesh is soft and skin slightly blackened. Charring is key for smoky, salty skin and to avoid toughness.

Pile on a platter for dinner party awe, served warm or at room temperature, with roast lamb or chicken. Or store in the fridge to add to salads or wraps – so good with feta, hummus and rocket!

P/4 semi-circles: Kcal:128, Pr: 3.6g, Carb: 23g, OWS: 12.1g, Fat: 3.4g, Sat Fat: 0.4g, Salt: Trace

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