Endive Salad with Grilled Peaches, Feta and Boursin Dressing

 

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The end of Summer is here. And with that sadly also the end of Peaches and Nectarines.

I have broken the promise I made to myself to make tons of peach recipes this summer, but I didn’t nearly make as many as I had planned originally. I’ve eaten tons of peaches obviously (and very grateful) but not as many recipes as I had hoped for. The summer has passed by so quickly that I’m almost freaking out about the peaches coming to an end.

Note to self: freeze some peaches before they’re all gone!

So before it’s too late here’s one salad that it fun, delicious and crunchy with feta cheese and juicy grilled Peaches. And so simple with just a few ingredients.

Since endive aka chicory can be a little bitter, what better way to compensate that than to add some juicy grilled stone fruit.

And then there’s the Boursin dressing, seriously a joy for life! And one that will go with anything, or even as a dip or over baked potatoes. I could keep going for a while.

Basically this salad covers it all,  savoury,  sweet, bitter, crunchy, acidic, juicy……YUM!


 

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⏰ Prep time: 10 min.

🍲 Cooking time: 10 min

🍴 Serves : 4 as a side

 

FOR THE SALAD:

  • 4 endive spears, gently cleaned
  • 2 large peaches
  • 4 oz. feta, cubed
  • some parsley
  • Boursin dressing
  • chili flakes

 

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INSTRUCTIONS:

  1. Cut off the bitter ends from the endive spears, pull off some leafs and leave them whole.
  2. Chop the remaining endive and arrange on a platter.
  3. Heat a griddle pan.
  4. Cut the peaches in half and remove the stone.
  5. Cut into wedges, about 4 to 8, depending on the size of the peach.
  6. I didn’t need to oil my peaches because I have a very good non stick griddle pan, but if you prefer, gently brush the peach wedges with a little olive oil.
  7. Place the wedges on the griddle pan and grill for 4 minutes approximately on each side. Do not turn or touch during cooking because the griddle stripes will mess up, just flip over once and that’s it. I do this with the tip of a knife.
  8. Place the warm peaches on the endive salad.
  9. Scatter over the feta cubes.
  10. Sprinkle over some parsley leaves.
  11. Sprinkle with some chili flakes
  12. Dress with the Boursin dressing just before serving.

 

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INGREDIENTS BOURSIN DRESSING:

  • 1/2 Cup cream cheese at room temperature
  • 1/2 Cup Buttermilk
  • 2 teaspoon lemon juice
  • 1 tsp. honey
  • 1 garlic clove, minced
  • 1teaspoon Worcestershire sauce
  • 1teaspoon dry mustard
  • 2 teaspoon parsley, chopped
  • 2 teaspoon chives, chopped
  • 1 teaspoon dill, chopped
  • 1 teaspoon basil, chopped
  • 1 teaspoon savory, chopped (optional)
  • salt
  • black pepper

INSTRUCTIONS:

  1. In a bowl mix cream cheese and buttermilk until smooth.
  2. Peel and grate the garlic on a mandolin or crush. Add to the bowl.
  3. Then add the Worcestershire sauce, dry mustard, lemon juice, honey and herbs and mix with a small spoon.
  4. Add a little milk if it is to thick, you need to be able to pour the dressing.
  5. Season with salt and pepper.
  6. Place in the fridge and let the flavours develop.

 

Enjoy!

Myra XO

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……………..and remember to share with friends and family……………….

Lemongrass and Ginger Grilled Chicken Banh Mi with Ginger Lime Sriracha Mayo

 

…and crunchy Vietnamese Mango Slaw!

 

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Don’t let the long list of ingredients put you off, this is actually very easy, there are just a few steps that need to be taken, and believe me you won’t be sorry. ‘Cause these Lemon grass and Ginger grilled Chicken Banh Mi are the business!

The smell  in my kitchen when I was grilling the chicken was incredible, the Vietnamese aroma was everywhere making it very hard not to just start nibbling on everything.

Full of sweet, savoury, sour and spicy notes.

Grilling the chicken gives it an amazing caramelized crispy sticky outside. Serve on a warm baguette with crunchy Vietnamese Slaw and drizzle with the ginger lime Sriracha mayo.

Good times, I promise!

Refined sugar free  ✔


Serves 4

Ingredients Banh Mi

  • 4 Baguettes
  • Grilled Chicken, sliced
  • Vietnamese Slaw
  • Ginger Lime Sriracha Mayo
  • Cucumber, about half, sliced
  • Cilantro, a handful. Roughly chopped
  • Lots of paper napkins!

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Banh Mi 1

Grilled Chicken:

  • 1 pounds chicken breasts or thighs, deboned

Marinade:

  • 2 tbsp. soy sauce
  • 2 tbsp.  fish sauce
  • 1 tbsp. coconut sugar
  • 1 tbsp. honey
  • 2 tbsp.  chopped cilantro
  • 2 tsp. fresh peeled and grated ginger
  • 1 lemongrass stalk, bashed with the side of a meat hammer
  • 1 tablespoon chopped Thai (or Sweet) basil
  • 1 tsp. hot sauce
  • Zest and juice of 1 medium lime
  • 1 garlic clove , minced (about 1 teaspoon)
  • Cooking oil spray
  • Freshly ground black pepper

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Method:

  1. Whisk all marinade ingredients together in a measuring cup. Pour over chicken thighs or breasts and seal bag or place in a large dish and cover.
  2. Marinate for at one hour or up to 4 hours in the refrigerator.
  3. Remove from fridge and bring to room temperature one hour before grilling.
  4. Heat your griddle pan.
  5. Remove chicken from bag. Pat dry with kitchen paper. Discard marinade.
  6. Spray both sides of thighs with oil. Place on griddle pan.
  7. Season generously with black pepper.
  8. Grill for about 2 minutes on each side on high.
  9. Lower the heat.
  10. Continue grilling until thighs are done, about 7 to 10 minutes more. Chicken  will feel firm to the touch. Let rest for 5 minutes before cutting.

 

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Vietnamese Mango Slaw:

  • 2 cups shredded cabbage
  • 4 spring onions, finely sliced
  • 2 medium carrots, finely julienned
  • 1/2 Mango, peeled and finely julienned
  • 1 cup bean sprouts
  • 1/2 bunch coriander, washed
  • 1/2 bunch Thai basil
  • 1 long red chilli, deseeded
  • 1/2 garlic clove, finely chopped
  • 1 tsp.  ginger, peeled and grated
  • 1/4 cup lemon juice
  • 2 tbsp fish sauce
  • 2 tbsp. ginger syrup (from the jar of candied stem ginger)

Method Slaw:

  1. Place cabbage in a bowl with the spring onions, bean sprouts and carrots. Roughly chop the coriander and Thai basil and add to the bowl. Cut the chilli in half then cut across into fine strips.
  2. Add the chilli to the bowl.
  3. Place the remaining ingredients into a small jar and shake well until the sugar has dissolved. Dress the salad.
  4. Put on some plastic disposable gloves and start mixing well with your hands – make sure it all gets covered in dressing or it will taste bland.

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Ginger Lime Sriracha Mayo:

  • 3/4 cup Mayo
  • 1 piece candied stem ginger in syrup,  finely chopped or grated
  • 2 tsp.  Sriracha sauce
  • Juice of half a lime

Method Mayo:

  1. Place all the ingredients in a bowl and mix with a spoon.

To Assemble the BANH MI:

Pre heat the oven to 200° C / 400° F

  1. Slightly dampen the baguettes with a little water. Wrap them in foil and heat them in the oven for about 10 minutes.
  2. Remove from oven. Remove foil and discard.
  3. Carefully slice open. Hot!
  4. Spread a generous amount of the Ginger Lime Sriracha mayo on the bottom of the baguette.
  5. Then a layer of sliced cucumber.
  6. Then the grilled chicken.
  7. Top with Vietnamese Slaw
  8. Sprinkle over some cilantro
  9. Drizzle over some more mayo
  10. Put the top of the Baguette on.

 

Serve with plenty of paper napkins!

Enjoy!

Myra XO

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Duck Breast with Cherry Sauce for two

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I kind of feel like I am having tiny Christmas dinners all throughout the month of December. And I gotta say, I’m lovin’ it.

This is one of those dinners. Simple as can be and festive as can be.

Duck goes really well with any kind of fruit and is usually paired with citrus, but it goes equally well with berries and darker fruits like plums or cherries.

The Duck breast has been treated in a different way because I really dislike the skin. I do like the skin when it’s crispy, but how long does the crispiness last , really? By the time dinner gets to the table and you actually start eating the crispyness is almost gone.
So, what I do and what may seem as a shocker to some of you, but I remove the skin and treat the breast more like a steak. Simply seasoned with salt and pepper and pan fried. I use a cast iron pan for this because it works best in my opinion.

Then I cut up the skin in tiny bits and render the fat, where I then pan roast the potatoes and finish them of in the oven. This gives you the best roast potatoes you can ever imagine, and you’ll be surprised to see how the skin disappears in the pan almost completely.

The cherry sauce goes so well with the duck, it’s a little bit sweet and a little bit sour, perfect against the intense duck flavour, and such a festive dish.

 

Gluten free  ✔

Dairy free  ✔

Ref. sugar free  ✔

Egg free  ✔

Serves 2 – 3


Ingredients Duck Breasts;

Cast Iron Skillet

2 Duck breasts

salt and pepper

Thyme

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Method;

Remove the Duck from the refrigerator at least 30 minutes prior to cooking.

Remove the skin and chop fine. Place in a cast iron skillet and render the fat over low heat, until all the skin has almost disappeared. You will end up with about 4 to 6 tbsp. fat.

Season the duck breast on both sides, heat a cast iron frying pan over high heat with three tablespoons of the duck fat.
Place both duck breasts in the pan and don’t move them for about 3 minutes then turn the over. Cook for another 3 minutes.
Remove to a plate and let sit covered with foil for about five minutes.
This is medium cooked, if you like it less done cook it for 5 minutes total. For completely done 7 to 8  minutes, it depends a little bit on the size of the duck breast and the thickness.

Slice and serve with the pan roast potatoes and cherry sauce.

 

 

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Ingredients Cherry Sauce;

1/2 C. coconut sugar or sugar of choice

1/2 C. Red wine Vinegar

2 whole Star Anise

1 Cinnamon Sticks

3 C. frozen Cherries (no stones)

1 tsp. corn starch

1 tbsp water

Method;

Place the sugar, vinegar, star anise and cinnamon in a medium non-stick frying pan over high heat and bring to a simmer. Add the cherries and cook, turning occasionally, for 8–10 minutes or until just soft and the sauce has reduced a little. Make a slurry with the corn starch and water, add to the sauce and let thicken.

Ingredients Roast Potatoes;

1/2 Lb., potatoes, peeled
2 tbsp. fat rendered from duck breasts.
salt

Method;

Pre heat oven to 220° C  / 428° F
Par boil the potatoes for about ten minutes, drain, and let them steam off.
Heat the (oven proof) pan with rendered duck fat and roast the potatoes until they start ro turn golden brown. Place the pan in the oven and roast for an other 20 25 minutes until crispy and golden all over, turning ocasionally. Season with salt.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog  on instagram! You’ll make my day.

Not quite what you’re looking for? How about Clementine Cranberry Roast Pork

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Swedish Meatballs

Swedish Meatballs with Cranberry Tangerine sauce

 

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…Svenska Köttbullar.

Swedish is such a beautiful language. Not that I understand a word of it but it just sounds so wonderful.  I only know three words in Swedish,  Svenska, Köttbullar and Ikea.

The first time I ate Swedish meatballs was actually in New York. It was truely love at first bite.

A friend was having them for lunch and I just couldn’t believe how good they were. I’ve been making them for a long time now and they never bore me. That creamy sauce and the hint of Dill is just perfect. I always make the cranberry sauce with it too since I can’t eat the meatballs without it. Originally it is served with a Lingonberry jam, but we don’t have them here. The cranberry is related to the Lingonberry, known also as the mountain cranberry, so that’s good enough for me.

Either way all berries are very healthy so I’m making cranberry sauce to go with the meatballs.

 

 

Serves: 4

Ingredients Meatballs;

1 lb. ground beef

1 medium onion, peeled and finely chopped

1 tbsp. Butter

1/2 C. fresh bread crumbs

2 tbsp. milk

1 tbsp.  parsley, chopped

1 tbsp. dill, chopped

¼ teaspoon ground Allspice

¼ teaspoon ground Nutmeg

½ teaspoon Garlic Powder

2 tsp.  Worcestershire Sauce

1 tsp. Dijon Mustard

fresh ground Pepper

½ teaspoon Pink Himalayan Salt

1 egg yolk

1 tbsp. Olive Oil + 1 tbsp. butter

Sauce;

2 tbsp. butter

2 tbsp. All Purpose Flour

1 1/2 C. Beef stock, from a cube is fine

1/2 C. full fat Crème fraîche mixed with 1 tsp. corn starch *see note below

1 – 2 tbsp. chopped Dill

salt and pepper to taste

 

 Swedish meatballs with Cranberry Tangerine sauce

Method;

First start by gently cooking the onion in 1 tablespoon of butter over medium heat until translucent, about five minutes. Remove from heat and let cool.

In a bowl soak the bread crumbs in the two tablespoons of milk. Add the ground beef, parsley, dill, allspice, nutmeg, onion, garlic powder, pepper, salt and egg yolk. Mix until combined.

Roll into small meatballs, about the size of a golf ball.  In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.

For the sauce add the butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth,  bring to a simmer until sauce starts to thicken. Add the crème fraîche . Bring to a very low simmer and add the meatballs back to the pan and heat thru. Sprinkle over fresh chopped Dill. I like a lot of dill but use as much as you like.

Serve over egg noodles, rice or french fries. Serve with the Cranberry sauce.

*Note: crème fraîche can curdle especially the low fat kind so you need to use full fat, this prevents the proteins from clinging to each other when heated, resulting in a curdled mess. Also the corn starch acts as an extra prevention and keeps everything together.

Cranberry Tangerine Sauce;

1/2 C. fresh tangerine juice

3/4 C. Organic Cane Sugar

cinnamon stick

12 ounces whole cranberries

Method;

In a medium saucepan, combine in the juice, the cranberries, sugar, and cinnamon. Bring to a gentle boil, and simmer for about 15 – 20 minutes.

Ladle into glass jars. Keep in the refrigerator. Keeps for a couple of weeks or you could freeze some of it.

 

Swedish meatballs with Cranberry Tangerine sauce

 

Not quite what you’re looking for? How about Moroccan Meatballs with Quinoa