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News from the UK
Weather flash - it hasn’t rained every day since St. Swithen’s day (see last weeks news), but it has come close.
I was listening to this week’s edition of “Desert Island Disks” on Radio 4 and the author of “One Day,” David Nicholls, was selecting his 8 tracks to be castaway to a desert island with.
This may be a new program for our American audience?
I am a big radio fan. When I worked in my commercial kitchen it kept me company all day! Desert Island Disks is a British institution that has been going for decades and is such interesting listening. I can highly recommend it. You can listen on BBC Sounds which is an app’ also available in the States. I know this as I am constantly nagging Lisa to listen to programmes. The app' will give you access to all BBC Radio stations, including my go to - Radio 4, where you will find a massive back catalogue and particularly folks from all walks of life being castaway to an island with their music, a book and a luxury.
I have gone off on such a tangent and have lost my point - back to St Swithen's! I had not twigged that David Nicholls had selected this day, St Swithen’s Day, for his diary notes for Dexter & Emma! Hmmm - it excited me and when I heard it I thought I must share. I’d better hand it over to Lisa before I lose the plot completely!
PS. The Kitchen Table & Americast are other firm favourites of mine!
News from the US
While Jane is tuning into her favorite Radio 4, I’ve been glued to Presumed Innocent. Have you watched it yet? It’s on Apple + and OMG it’s SO good!!! It’s a murder mystery that kept my husband, daughter, and me guessing until the final reveal. Which was a pleasant surprise since we usually tend to guess “who done it” correctly within the first episode or 2. I HIGHLY recommend!!!
The weather here has been all over the place — heat, sun, clouds, muggy, a drizzle here and there. It’s like Mother Nature keeps flipping the channel trying to find a program. I’d really love if she’d settle on “warm and sunny”, but who knows…..she’s really indecisive!
One recipe on constant rotation when the weather heats up is an ahi tuna poke bowl. My husband grew up in Hawaii and it’s one of our absolute favorite places to visit. The fresh fish in Hawaii is unmatched in variety and quality, although, we are really lucky with our selection in Washington. Still, though, mahi mahi and opah are hard to find. Thankfully, ahi is plentiful!
Two important tips when making poke bowls:
Use sashimi or sushi-grade fish. I highly recommend purchasing your fish at an Asian market and double-checking with the fishmonger that the ahi is sashimi or sushi-grade. This will ensure it’s safe to eat without cooking in an oven or on a grill.
Let the ahi marinate for at least 30 minutes. You want to give the marinade time to infuse the ahi with flavor which will make your bowl extra delicious!
If you’re not a fan of ahi, substitute salmon, scallops, yellowtail, or for a vegan option, use tofu.
Some people order pizza when they want a night off cooking……….I order poke bowls for my family. At this point, I can confidently say I’ve eaten more poke bowls than pizza, which, I’m pretty sure, makes me a poke expert!
Scroll down for more delicious no-cook recipes for nights you don’t feel like cooking or nights it’s too hot to cook!
The Recipes
Chicken, Mango Chutney & Spiced Yogurt Dressing Loaded Baguette
Serves 2
Ingredients
1 x baguette or 2 individual small baton
Cooked chicken - enough to satisfy two appetites
Finely shredded iceberg lettuce
1 x handful of chopped fresh coriander leaf
4 x tablespoons Greek yogurt
1/4 cucumber (cut into small cubes)
100 ml /4oz HOT mango chutney - if you cannot source hot add 1/2 red chilli to your ingredients list, deseed and finely chop.
Juice of a lime
Salt and Pepper
Instructions
Prepare all of the components for your filled baguette.
Sprinkle a large pinch of salt onto the cucumber and set to one side of 15 minutes. Use a piece of kitchen towel to take away the excess water that has come from the cucumber.
Mix together the yogurt, chicken pieces, chopped cucumber, some of the chopped coriander, a squeeze of lime juice and freshly ground black pepper. If you have not managed to source hot mango chutney, add the chilli to the chicken mix. Combine together.
When ready to eat, slice the baguette in half and spread mango chutney onto each side.
Add the shredded iceberg lettuce to the bottom slice of bread. Add divide the chicken mix between the baguettes. Top with chopped coriander leaf.
Give another squeeze of lime over the top and set the top slices of the baguette into place.
Serve along with salad leaves and perfect with a roasted veg cold salad.
Notes: Coriander is known as cilantro in the US. If you love a bit of chilli double up and have the hot mango and the chopped chilli chicken!
Tips: If I don’t have cold chicken - I invest in a rotisserie cooked chicken from the local butcher or deli counter. The meat & taste is way superior to pre packed chicken and less processed.
Prawn Cocktail Wrap
Serves 2
Ingredients
2 x wraps
1 x ripe avocado
large pinch chilli flakes or half of a finely chopped, deseeded chilli
2 teaspoons lemon juice
Crunchy lettuce leaves
150 -200g (6-8oz) pack of cooked prawns
For the Marie Rose Sauce:
3 x tablespoon mayonnaise
3 x tablespoon tomato ketchup
Zest of lemon peel (unwaxed lemon)
Pinch Cayenne pepper
1 x teaspoon brandy (optional)
Salt and pepper
Instructions:
Mash together the avocado flesh, the chilli, lemon juice and seasoning.
Combine all of the ingredients together for the Marie Rose sauce and add the prawns, stir to coat the prawns in the sauce.
Construct the wrap. Lay the wrap flat, spread the avocado mix into a circle in the middle of each wrap. Top with the shredded crunchy lettuce. Now add the prawn mix, and top with sprigs of dill. Give a squeeze of lemon juice and wrap.
If the wrap is stubborn and will not stay closed, secure with a tooth pick. Cut in half to serve and to show off the delicious filling.
Serve nestled in salad leaves, with a cucumber and tomato salad, basil leaves and a drizzle of balsamic.
Cous Cous Salad Platter with Feta Cheese
Serve with pitta pockets - fabulous topped with lamb kebabs!
serves 4
Ingredients
175-200g / 7-8oz Cous cous
Hot chicken Stock (Such a rule breaker!)
Rind and juice of 1 unwaxed lemon
3 x large handful of your favourite fresh herbs finely chopped. I have used parsley, coriander/cilantro, mint & basil
12-15 Cherry Tomatoes - cut into halves
1 x bunch or about 6 -8 Spring onions/scallions - sliced finely on a diagonal
1/2 cucumber - cut into dice
3 preserved lemons- Finely shredded
2 sticks of celery - finely sliced
1 x tin cooked mixed salad beans - drained and rinsed
1 x jar /200g/8oz pack of cubed feta in oil with herbs
Chives to top/decorate the cous cous.
Toasted Pine nuts toss over the top of the cous cous.
Seasoning
Extra Virgin Olive Oil to drizzle over the top of the finished dish
Foodies notes: Truly - you can pop anything in this salad as long as it has flavour! You can go sweeter and add mango, I love apple chopped. Sweetcorn is a delicious edition!
Instructions
Pour the cous cous grain into a heat proof bowl.
I know that this is breaking the “No cook” rule a little bit, heat enough chicken stock to cover the cous cous and then an additional inch on top. Cover and set to one side.
Meanwhile prepare all of the ingredients.
Once all of the stock has been absorbed, use a fork to break up the grains. Stir in the lemon juice and rind.
Now stir through the chopped herbs. Add the avocado, tomatoes, cucumber, preserved lemon, beans and celery and seasoning. Combine well. Taste to check that you are happy with it.
Now stir through half of the feta cubes. Pour into a serving bowl and top with toasted pine nuts, snipped chives and the remaining half of the feta. Drizzle over some extra virgin olive oil and serve.
Ahi Tuna Poké Bowls
Ingredients
1 pound sashimi grade tuna, cut into 1 inch cubes
1/4 cup low sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1 teaspoon ginger paste
1-2 teaspoons mirin
1 jalapeño , thinly sliced with seeds and pith removed (you can also use 1/2 the jalapeño for the marinade and use the other half to garnish)
5 green onions , chopped -- use 1/3 in the marinade and the rest to garnish
4 cups cooked sticky rice -- you can also used mixed greens, couscous, or quinoa
Garnishes: sliced avocado, cucumber, cilantro, pineapple, seaweed, wonton crisps, edamame, spicy mayo
Sauce: soy sauce or, my personal favorite, spicy mayo (use Kewpie mayonnaise and sriracha with a splash of lime juice and sweet chili sauce)
Instructions
In a medium bowl, add all the ingredients for the marinade: soy sauce, rice vinegar, sesame oil, ginger paste, mirin and, if using, the jalapeño, and green onions.
Whisk marinade ingredients together until well incorporated.
Taste! If you want a bit more bite, add more rice vinegar. Or if you want more ginger, add another teaspoon of ginger paste.
When the marinade tastes perfect to you, add the ahi.
Use a spoon to mix the ahi with the marinade. Cover and store in the refrigerator for at least 30 minutes and up to 1 hour.
While the ahi marinates, prep all the toppings and cook the rice.
***RICE NOTE: If you don't have a rice cooker -- it's definitely time!! A rice cooker makes cooking rice so much easier!!
For the sauce: Mix 1/2 cup mayo, a good squeeze of sriracha, some fresh lime juice and about 1 - 2 tablespoons sweet chili sauce into a small bowl. Taste and adjust based on your taste preferences.
Assemble the bowls:
Put a scoop of rice (or greens, quinoa or couscous) in bowls, top with a scoop of ahi and let everyone finish topping off their bowls!
Gazpacho
Yes, there’s the slightest bit of cooking, but it’s on a grill, so does it really count? If you don’t have a gas grill, place the red bell peppers directly on the open flame on your gas stove. Another option is to put them under the broiler in your oven.
Ingredients
4 large red bell peppers, about 1 1/2 lb. total
1 1/4 lb. tomatoes
1/2 English cucumber, peeled and cut into large chunks
1/2 yellow bell pepper, seeded and cut into 1/4-inch dice
2 serrano chiles, seeded and minced
1 small red onion, finely chopped
1 garlic clove, minced
2 Tbs. extra-virgin olive oil, plus more for drizzling
1 Tbs. sherry vinegar
1 tsp. salt
1 avocado, halved, pitted, peeled and cut into 1/4-inch cubes
1 Tbs. snipped fresh chives
1/2 tsp. dried oregano
Instructions
Preheat a gas grill to 450 degrees.
Arrange the red bell pepper on the grill. Cook, turning with tongs, until the pepper skins are blistered and charred black on all sides, about 15 minutes. Place the peppers in a paper bag and let stand until cool enough to handle. Remove the stem from each pepper and discard. Slit the pepper open, then remove and discard the seeds and ribs. Remove the blackened skin with a small knife.
Cut the tomatoes in half crosswise. Using the largest holes on a box grater placed over a bowl, grate the tomato halves. Discard the skins. In a food processor, pulse the cucumber chunks until coarsely pureed. Add to the bowl. Process the roasted peppers until coarsely pureed. Add to the bowl. Stir in the yellow bell pepper, chiles, onion, garlic, the 2 Tbs. olive oil, the vinegar and salt.
Cover and refrigerate until slightly chilled.
Ladle the chilled gazpacho into individual glasses or bowls and garnish with the avocado. Sprinkle with the chives and oregano and drizzle with olive oil. Serve immediately.
Soba Noodle Salad with Veggies
I know I said no cooking, but, like the gazpacho, it’s very very minimal. Literally all you need to do is cook the noodles and that’s it. This is a great dish to make in the morning which will allow it plenty of time to chill in your fridge until dinner.
Ingredients
1 bunch green onions, thinly sliced
One 4-inch piece of ginger, peeled and very finely minced
2 teaspoons toasted sesame oil
3 tablespoons soy sauce (or wheat-free tamari for gluten-free)
2 tablespoons rice vinegar
¼ cup grapeseed oil
1 large pinch of granulated sugar
Soba salad:
8 ounces soba noodles
3 small or 1 large carrot, peeled and julienned
2 cucumbers, julienned
¼ cup chopped cilantro
1/4 red cabbage, thinly sliced
Optional:
1 ½ – 2 pounds shrimp, peeled and deveined
Instructions
For the ginger scallion sauce, combine all ingredients in a medium size measuring cup (to make it easier to pour over the salad later) and let sit while you prepare the salad. TIP: For the garlic, I like to grate with a microplane to get a very fine mince.
Cook soba noodles according to package instructions, drain, and rinse with cold water.
Toss noodles with half the ginger/scallion sauce and half the cilantro, cucumber, carrot, red cabbage and grilled shrimp (if using).
Put in a serving bowl, scatter with the remaining ingredients, and drizzle more ginger scallion sauce over the top.
Chill until ready to eat (up to a couple of hours), or serve immediately.
Notes
TIP: If you want to add some protein to this dish, grilled shrimp (or chicken) would be delicious! If using shrimp: While noodles cook, soak skewers in water (if using wood skewers).
And Finally…..
Have a wonderful week everybody, we are back with book recommendations and favourite recipes from our own books this time, next week. Do join us.
If you have favourite recipes of your own, please share, we would love to hear from you!
Have a wonderful week