Tag Archives: broccoli

Chicken, Chorizo & Parsnip Stew

Chicken, Chorizo & Parsnip Stew

Stews are a wonderful winter meal and this one is packed with
winter vegetables and uses our favourite flavour giver – chorizo. It’s also a one-pot dish meaning less work and clean-up for the cook – so it’s a winner all round!

I used broccoli, but cauliflower or any other green such as spinach, chard or kale could be used.

As with many dishes such as this the quantities are flexible and if you need to feed more without breaking the budget just increase the amount of vegetables accordingly.

Chicken, Chorizo & Parsnip Stew

Serves 4

1 onion, sliced
olive oil
2 chorizo sausages, sliced
500g boneless chicken thighs, chopped
2 parsnips, sliced
2 carrots, sliced
2 medium potatoes, chopped
2 cups chicken stock
a good handful of parsley, chopped
1 small head broccoli, cut into florets
sea salt and freshly ground black pepper

1              Place onion and a splash of oil in a large saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent.

2              Add chorizo and cook, stirring occasionally, for 5 minutes or until chorizo starts to render its fat. Add chicken and cook, stirring, for 3-4 minutes.

3              Stir in parsnips, carrots and potatoes. Pour over stock, place over a medium heat, cover and bring to simmering. Simmer, stirring occasionally, for 15-20 minutes or until vegetables are tender.

4              Add broccoli and cook for 3-4 minutes longer or until cooked. Remove pan from heat, stir in parsley and season to taste with salt and black pepper.

So tell me, do you have a favourite winter stew?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Parsnips, carrots, onion, garlic, broccoli: Krismaw Gardens – Hastings; Potatoes: JJ’s Organics – Napier; Chorizo: Wild Game Salamis – Clive; Parsley: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press
Hastings; Store Cupboard Ingredients: stock, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Other winter stews you might like to try:

Lamb, Parsnip & Bacon Stew

Lamb, Parsnip & Bacon Stew

Beef, Kumara & Cavolo Nero Stew

Beef, Kumara & Cavolo Nero Stew

Tomatoey Fish, Chard & Leek Stew

Tomatoey Fish, Chard & Leek Stew

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Cheesy Smashed Potatoes & Broccoli

Cheesy Smashed Potatoes & BroccoliCheese and broccoli, cheese and potatoes – both classic
combinations – here the three are combined to make an irresistible and pretty pale green side dish that is good enough to stand alone as a main dish for a vegetable meal.

Cheesy Smashed Potatoes & Broccoli

These days I seldom peeled potatoes, but rather just scrub, then when cooked smash to make a more rustic dish than traditional creamy mashed potatoes.

Serves 4

500g potatoes, scrubbed and chopped
2 cloves garlic, smashed
1 head broccoli, chopped
knob butter
1 cup grated hard cheese of your choice – I used a local sheep
cheese
½ cup whole milk
sea salt and black pepper

1              Place potatoes and garlic in a large saucepan and pour over cold water to cover. Place over a medium heat and bring to boil,
remove cover, add salt to taste and simmer for 10-15 minutes or
until potatoes are just tender. Add broccoli, bring back to simmering and simmer for 5-10 minutes longer or until broccoli is tender.

2              Drain potatoes and broccoli, return to saucepan and return to heat for a few minutes to dry vegetables. Remove pan from heat, add cheese, butter and milk and smash to combine. Season with salt and black pepper.

So tell me, do you smash or mash potatoes and other vegetables?

Where did the ingredients for this dish come from:
Potatoes, garlic, broccoli: Krismaw Gardens – Hastings; Milk, cheese: Origin Earth – Havelock North; Store Cupboard
Ingredients:
butter, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Cheesy Roasted Broccoli, Onion & Bacon

Cheesy Roasted Broccoli, Onion & Bacon

Dishes don’t get much simpler than this – toss broccoli, onion and bacon with olive oil and salt and pepper then scatter with cheese and roast!

Cheesy Roasted Broccoli, Onion & Bacon

As with many of my recipes quantities aren’t really important here. To turn into a main dish, add more bacon and serve with crusty bread and a salad of mixed leaves.

Serves 4

1 head broccoli, cut into florets
1 red onion, cut into wedges
2 rashers bacon, chopped
olive oil
sea salt and freshly ground black pepper
½ cup grated hard cheese such as Parmesan or Pecorino – I used a local hard sheep cheese

1              Preheat oven to 200°.

2              Place broccoli, onion, bacon and a good splash of oil in a large bowl and toss to combine. Season with a good grind of salt and black pepper. Tip onto a baking tray and scatter with cheese. Roast for 20-25 minutes or until broccoli is tender.

So tell me, what is your favourite way of cooking broccoli?

Where did the ingredients for this dish come from:
Broccoli, onion: Krismaw Gardens – Hastings; Bacon: Holly Bacon – Hastings; Cheese: Origin Earth – Havelock North; Olive oil: The
Village Press
– Hastings; Store Cupboard Ingredients: salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other broccoli recipes you might like to try:

Broccoli Cooked Forever

Broccoli Cooked Forever

Broccoli in Creamy Camembert Sauce

Broccoli in Creamy Camembert Sauce

Broccoli, Pea & Potato Curry

Broccoli, Pea & Potato Curry

 

Broccoli Cooked Forever

Broccoli Cooked Forever

Yes, that is the title of this recipe and my goodness it is so buttery and delicious it’s hard to stop eating it! And it uses every part of the broccoli and makes it all equally fabulous.

I first saw this way of cooking broccoli over on Food 52 and have cooked it a number of times over the last few years, using both
broccoli and cauliflower or a mix of the two. If you prefer you could call it broccoli confit.

Originally from a book called Tasty: Get Great Food on the Table Every Day, Houghton Mifflin Harcourt, 2006, by Roy Finamore, this really is something you need to try. Roy’s original recipe includes chilli which I sometimes include, but on this occasion didn’t.

Broccoli Cooked Forever

Fabulous as a vegetable side, it is also great spread on crusty bread or on a platter for dipping. You could also try it tossed through pasta or as pizza topping. Warning: It is very rich!

Serves 4-6

1-2 heads broccoli
1 cup olive oil
4 garlic cloves, sliced thin
4 anchovy fillets, chopped
sea salt and freshly ground black pepper

1              Cut broccoli in florets. Peel stems and cut into 5mm thick slices. Blanch broccoli briefly in boiling water. Drain and set aside. Alternatively, the broccoli can be cooked for a couple of minutes in the microwave.

2              Place oil and garlic in a large saucepan over a medium heat, until garlic starts to sizzle. Stir in anchovies, then add broccoli and season with a good grind of salt and black pepper.

3              Reduce heat to very low, cover and cook, stirring
occasionally, for 2 hours. After 2 hours the broccoli will be very
tender and buttery. Serve hot, warm or at room temperature.

Where did the ingredients for this dish come from:
Broccoli, garlic: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: anchovies, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe very slightly adpated by Rachel Blackmore

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Other broccoli recipes you might like to try:

Broccoli, Pea & Potato Curry

Broccoli, Pea & Potato C

Beef, Broccoli & Shiitake Mushroom Sauté

Beef, Broccoli & Shiitake Mushroom Sauté

Broccoli, Herb & Lemon Pesto

Broccoli, Herb & Lemon Pesto

 

Broccoli in Creamy Camembert Sauce

Broccoli in Creamy Camembert SauceI saw the idea for this recipe over on Allotment2Kitchen and it was so simple I just knew that I had to make it, so when I had some
broccoli and also some very ripe Camembert-style cheese it seemed the right time.

Now before you start questioning me about having very ripe,
uneaten, Camembert-style cheese, I will say I do work for a boutique dairy company, Origin Earth, and from time to time cheese will get to the stage, that while it is still fabulous, it is just too ripe to sell, so it is up to the staff to think of ways to use it.

Broccoli in Creamy Camembert Sauce

It is important to use whole or full-cream, non-homogenised milk here – not low-fat, homogenised – this milk is so creamy that when you use it to make white sauce, for example, you would think that it had been made with cream! The Origin Earth milk is this style of milk. If not using this type of milk, use cream instead.

I made these in single serve dishes, but a larger dish works well.

Serves 2 as a main dish or 4 as side dish

1 small head (250-300g) broccoli, broken in florets
200 g Camembert cheese, cut into slices including the rind
¼ cup whole (full-cream) milk
¼ cup grated Cheddar cheese

1              Preheat oven to 200°C.

2              Steam or microwave broccoli until just tender. Drain and
arrange in an ovenproof dish.

3              Scatter with Camembert-style cheese, then spoon over milk and scatter with Cheddar cheese.

4              Bake for 15-20 minutes or until top is brown and cheese bubbling.

Where did the ingredients for this dish come from:
Cheese, milk: Origin Earth – Havelock North; Broccoli: Krismaw Gardens– Hastings; Store Cupboard Ingredients: sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Beef, Broccoli & Shiitake Mushroom Sauté

Beef, Broccoli & Shiitake SauteAs regular readers know I love the fresh organic shiitake
mushrooms that are available from JJ’s Organics at the Napier
Urban Food Market
. Last weekend they also had some lovely sprouting broccoli and the two just seemed to be made to go
together. Then I picked up some lovely rump steak and that was
dinner.

Beef, Broccoli & Shiitake Mushroom Sauté

If shiitake mushrooms are not available you could make this dish with Portabellas – you will need to adjust the cooking time as they give off more moisture than shiitake.

Serves 4

300-400g sprouting broccoli or 1 head broccoli (about 300g), cut into florets
vegetable oil
1 onion, sliced
1 cup sliced fresh shiitake mushrooms
1 tbsp cornflour
1 tsp Chinese five-spice
sea salt and black pepper
500g rump steak, cut into strips
¼ cup Chinese cooking wine
1 tsp fish sauce
1 clove garlic, crushed

1              Boil, steam or microwave broccoli until just tender. Drain and rinse under cold running water to stop cooking. Set aside.

2              Place onion and a little oil in a frying pan, cover and cook over a medium heat, stirring occasionally for 8-10 minutes or until onion softens. Remove onion and set aside, leaving as much oil as possible in the pan.

3              Heat oil remaining in pan over a medium-high heat, add mushrooms and cook, tossing, for 4-5 minutes or until golden.
Remove and set aside.

4              Combine cornflour, five spice powder and a good grind of salt and pepper in a bowl and mix to combine. Add beef and toss to coat.

5              Add a little more oil to the pan, heat over a high heat, add beef and cook, tossing for 3-4 minutes or beef browns and is almost cooked.

6              Return onion and mushrooms to pan with broccoli and garlic and toss to combine. Stir in rice wine, fish sauce and ¼ cup water and cook, tossing, to heat through and thicken sauce.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using fresh shiitake mushrooms you might like to try:

Chicken, Fresh Shiitake Mushroom & Tatsoi Stir-fry

Chicken, Fresh Shiitake Mushroom & Tatsoi Stir-fry

Oven-Roasted Shiitake Mushrooms

Oven-Roasted Shiitake Mushrooms

 

Mushroom & Broccoli Stir-Fry

Mushroom & Broccoli Stir-fry 007a

There’s nothing too fancy about this recipe, but it is a great
combination of flavours and is an easy side for pan-cooked fish, chicken or meat.

The inclusion of mushrooms gives the dish a meatiness which also makes it an easy vegetarian option that is delicious accompanied by steamed brown rice.

Mushroom & Broccoli Stir-Fry

To give this stir-fry a bit of a kick, some finely chopped chilli is a good
addition – add it with the broccoli.

Serves 6 as a side or 4 as main

500g Portabella mushrooms, thinly sliced
2 tsp ground cumin
freshly ground black pepper
500g broccoli, broken into florets
¼ cup vegetable oil
1 small red capsicum, sliced
4 green onions, cut into 1 cm pieces
2 cloves garlic, finely chopped
1 tbsp grated fresh ginger
¼ cup water
1 tbsp ketcup manis

1              Place mushrooms in a bowl. Sprinkle with cumin and a good grind of black pepper. Toss to coat mushrooms with spices.

2              Boil, steam or microwave broccoli until it just changes
colour. Drain and plunge into iced water, drain again and set aside.

3              Heat a wok or large frying pan over a high heat until hot, add oil, swirl to coat wok or pan and heat for 30 seconds longer or until shimmering. Add mushrooms and cook, tossing, for 4-5 minutes or until they start to brown.

4              Add capsicum, green onions, garlic and ginger and cook,
tossing for 2-3 minutes. Add broccoli and cook, tossing for 2-3 minutes longer or until broccoli is heat through. Add water and ketcup manis and cook, tossing, for 1-2 minutes or until liquid
reduces slightly. Serve immediately.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Romanesco with Lemon Dijon Dressing

Lemon Dijon Romanesco 016aRomanesco is an unusual looking vegetable, which you can see is
related to cauliflower and broccoli and with its bright green lime
colour and florets that like tiny pine cones is an interesting addition to the dinner plate.

Romanesco 002aRomanesco along with a related vegetable broccoflower is the sort of treasure you find at Farmers’ Markets and I got mine last
weekend at the Napier Urban Food Market from Krismaw Gardens.

Romeansco sometimes called Romeansco broccoli or Roman
Cauliflower is believed to be the result of selective breeding by
Italian farmers in the 16th century.

Romeansco has a similar flavour to cauliflower, but is a bit earthier and nuttier. It is delicious eaten raw, lightly steamed or sauté, but however you decide to use it leave the florets so that you can see their unusual formation – it is sure to be a talking point at the dinner table.

Romanesco with Lemon Dijon Dressing

This dressing is also delicious on cauliflower or broccoli.

Serves 4-6 as a side dish

1 head Romanesco, cut into small florets
¼ cup melted butter
1 tsp Dijon mustard
1 tbsp lemon juice
sea salt and freshly ground black pepper

1              Boil, steam, or microwave romanesco until just tender.

2              Meanwhile, place butter, mustard and lemon juice in a small bowl and whisk to cmbine.

3              Place romanesco in a serving bowl or on serving platter, pour over butter mixture and season with a good grind of salt and black pepper.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Broccoli, Pea & Potato Curry

Broccoli, Pea & Potato Curry 007bWhile we are supposedly in spring, the last few days have not been very spring-like at all and I have been envying several friends and family who have taken themselves to places tropical and keep
posting pics of beaches, water and drinking champagne and
cocktails under sunny skies!

It’s that time of year when the spring vegetables aren’t quite
available and most of the winter ones are just about finished, but broccoli seems to be plentiful and on special.

I always enjoy a vegetable curry and one seemed just right for this cooler weather, so taking advantage of the lovely broccoli and using a couple of the last parsnips of the season which were languishing in the vegetable drawer I came up with this warming dish with just a hint of chilli and, of course, a heap of coriander!

Broccoli, Pea & Potato Curry

Carrots can be used instead of parsnips and cauliflower instead of
broccoli – use whatever vegetables are in-season and best priced.

I haven’t given a measurement for the curry leaves, I use what I call a pluck – that’s how much you pick up between your thumb and middle
finger – less than a handful, but considerably more than a pinch. For more information about curry leaves see a previous post for Cauliflower and Potato Curry.

Canned diced tomatoes can be used instead of cherry tomatoes – the only reason they are used here is because I opened the wrong can by
mistake – but having said that they do look attractive.

Serves 4

2 tbsp oil
1 large red onion, chopped
1 tsp grated fresh ginger
2 cloves garlic, chopped
2 Bird’s eye chillies, sliced, or to taste
2 tsp ground coriander
2 tsp ground cumin
½ tsp turmeric powder
dried curry leaves
2 medium potatoes, cut into chunks
2 medium parsnips, sliced
400g can cherry tomatoes
1 head broccoli, cut into florets
1 cup frozen peas
salt
1 bunch coriander, leaves roughly chopped

1              Place oil, onion, ginger and garlic in a heavy-based saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens. Add chillies, ground coriander, cumin, turmeric and curry leaves and cook, stirring, for 1-2 minutes or until fragrant.

2              Add potatoes and parsnips and stir to coat with spice
mixture. Add tomatoes and enough water to just cover the potatoes and parsnips. Cover, bring to simmering and simmer, stirring
occasionally, for 10 minutes or until potatoes are just tender.

3              Add broccoli and peas, bring back to simmering and cook, stirring occasionally, for 10 minutes longer or until vegetables are tender. Season to taste with salt. Stir in most of the chopped
coriander reserving a little to garnish, if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other vegetable curries you might like to try:

Cauliflower & Potato Curry

Cauliflower & Potato Curry

Tomato, Capsicum & Potato Curry

Tomato, Capsicum & Potato Curry

Fragrant Eggplant Curry

Fragrant Eggplant Curry

 

Broccoli, Herb & Lemon Pesto

Broccoli Pesto 004aThis delicate green pesto has a hot mustardy flavour and tastes quite unlike steamed or boiled broccoli. The puréeing of the broccoli releases these flavours which natural occur in the members of the brassica family.

I like this recipe as it has lots of uses and uses both the stems and
florets of the broccoli so there is very little waste. If the broccoli is really fresh include any leaves as well but be aware as it ages the leaves become quite hot and mustardy as will the rest of the plant and do other members of this family.

In Italian ‘broccoli’ means ‘little sprouts. Broccoli along with
cabbage, cauliflower, Brussels sprouts, turnips and swedes belongs to the brassica family and as with all members of this family is
purported to have numerous health benefits particularly in
preventing certain types of cancer.

Broccoli, Herb & Lemon Pesto

Try pesto tossed through your favourite pasta, as a spread on
sandwiches, a healthy dip or spooned over baked potatoes or kumara. Hot, warm or cold it is delicious and adds colour and flavour to winter meals.

Broccoli Pesto with Pasta 004a

For extra flavour, cook pasta in the reserved cooking liquid from the broccoli.

Makes about 3 cups

salt and freshly ground black pepper
1 head (about 1kg) broccoli, broken in florets, stems chopped
1 clove garlic, roughly chopped
½ cup coriander leaves
½ cup parsley leaves
1 tbsp olive oil
½ cup Parmesan cheese
2 tbsp finely chopped preserved lemon

1              Bring a large saucepan of lightly salted water to the boil. Add broccoli stems, bring back to the boil and boil for 2-3 minutes, then add florets and bring back to the boil. Boil for 3-4 minutes or until broccoli is tender and bright green. Drain and reserve cooking liquid.
2              Transfer broccoli to a food processor, add garlic, coriander and olive oil and process to puree. If pesto seems dry, add a little of the reserved cooking liquid. Add cheese and lemon and pulse to combine. Season to taste with salt and black pepper.

Happy cooking and eating.

Recipe by Rachel Blackmore

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