Tag Archives: capsicum

Baked Eggplant & Capsicum Frittata

Baked Eggplant and Capsicum Frittata

Today marks 100 years since those courageous New Zealander’s and Australia’s landed at, what is now known as, Anzac Cove,
Gallipoli and we take time to remember those who have fought in various conflicts around the world. Wherever you are today if you have been part of our armed forces at some time or are currently one of these brave men or women our thoughts are with you and we thank you.

This recipe is very slightly adapted from a Martha Rose Shulman recipe which I found on the New York Times website, for which she writes.

She says it is a Tunisian recipe and I love the ingredients and
flavours and the fact that you can put in the oven and forget about for half an hour, then serve hot for dinner or let cool and take on a picnic or serve on a buffet table. Leftovers are, of course, fabulous for lunch

Baked Eggplant & Capsicum Frittata

Serves 4

1 large eggplant
olive oil
1 medium onion, finely chopped
1 medium red capsicum, diced
2 medium tomatoes, chopped
2 garlic cloves, finely chopped
6 free-range eggs
½ cup grated hard cheese
¼ cup finely chopped flat-leaf parsley
1 tsp harissa paste, or to taste
sea salt and freshly ground black pepper

1              Preheat oven to 220°C. Line a baking tray with foil and brush with olive oil. Cut eggplant in half lengthwise. Score flesh in a cross-hatch being careful not cut through the skin. Place eggplant, cut side down on prepared tray and bake for 20-30 minutes or until tender. Transfer eggplant to a colander and allow to cool and drain for 10 minutes. Dice eggplant.

2              Reduce oven temperature to 180°C.

3              Meanwhile, place onion and capsicum and a splash of oil in a frying pan, cover and cook over a medium heat, stirring frequently, for 8-10 minutes or until vegetables soften. Add eggplant, tomatoes and garlic and cook, stirring, for 1 minute longer.

4              Place eggs in a bowl and whisk lightly to combine. Add
cheese, parsley and harissa and mix to combine. Add eggplant mixture and mix gently to combine. Season with a good grind of salt and black pepper. Grease a 20cm ovenproof frying pan with a little oil. Pour egg mixture into frying pan and bake for 30 minutes. Serve hot, warm or at room temperature with a salad of mixed leaves on the side.

Where did the ingredients for this dish come from:
Eggplant, capsicum, parsley: Epicurean Supplies – Hastings; Onion, garlic, tomatoes: Krismaw Gardens – Hastings; Eggs: Verry Best Eggs – Napier; Harissa: Orcona Chillis ‘n Peppers – Hastings; Cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, 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 adapted by Rachel Blackmore

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Braised Short Ribs in Vegetable Sauce

Braised Short Ribs in Vegetable SauceI don’t see short ribs here very often, so when I do, as I did at the Market the other day, I snap them up.

Beef Short Ribs

Beef Short Ribs

Beef short ribs, sometimes called beef spare ribs, come from the forequarter of the beast and are made up of the rib bone and layers of meat and fat. They are cut after the brisket has been removed and like all meat on the bone are full of flavour.

Long slow cooking is the way to go with these and here I have braised them with vegetables, then pureed some of the vegetables to thicken the sauce. They are also delicious simmered until tender, then brushed with a glaze and finished on the barbecue.

Braised Short Ribs in Vegetable Sauce

Serves 4

3 rashers bacon, cut into strips
8 beef short ribs
sea salt and freshly ground pepper
olive oil
1 large onion, diced
1 leek, sliced
2 medium carrots, diced
1 medium capsicum, diced – any colour, mine was yellow
500g plum (Roma) tomatoes, diced
2 cups (or more, if necessary) beef stock or a combination of wine and stock
1 sprig rosemary
chopped fresh parsley

1              Preheat oven to 180°C. Place bacon in a heat- and ovenproof casserole dish over a medium heat and cook, stirring
occasionally, for 8-10 minutes or until fat is rendered. Remove
bacon, leaving as much bacon fat as possible in the dish.

2              Season ribs with salt. Return dish to heat, add a good splash of oil to pan and heat over medium-high heat. Add ribs and cook for 3-4 minutes each side or until browned. Remove ribs from pan and set aside.

3              Add onion, leek, carrots and capsicum to pan, cover and cook, stirring occasionally, for 8-10 minutes or until vegetables start to soften. Add tomatoes and cook, stirring occasionally, for 4-5 minutes longer or until tomatoes start to break down. Add stock and rosemary and bring to simmering. Return ribs to pan, pushing them into the vegetable mixture – add a more stock, if necessary, to
ensure ribs are covered with liquid.

4              Cover dish, transfer to oven and cook for 2 hours or until ribs are very tender. Remove ribs from vegetable mixture and set aside. Place casserole dish over a medium heat and bring to
simmering. Simmer, stirring occasionally, for 10-15 minutes or until liquid reduces. Remove about half the vegetables and liquid from dish, then using a stick blender, puree. Return puree to pan and mix to combine. Return ribs to vegetable mixture, place over a medium heat, bring back to simmering and simmer for 10 minutes to heat through. Serve scattered with parsley.

Serving suggestion: Delicious served on a bed of creamy mashed potatoes or creamy polenta.

Where did the ingredients for this dish come from:
Ribs: The Organic Farm – Hastings; Bacon: Holly Bacon – Hastings; Onion, leek, carrots, tomatoes: Krismaw Gardens– Hastings;
Capsicum, parsley: Epicurean Supplies – Hastings; Olive oil: The
Village Press
– Hastings; Store Cupboard Ingredients: sea salt, black pepper, stock.

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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Spicy Braised Eggplant, Tomatoes & Capsicum

Spicy Braised Eggplant, Tomatoes & CapsicumA few weeks ago, I was reading a restaurant review on noodlies for Kazar an Afghan restaurant located in Merrylands in Sydney’s West and when I read this description for the dish Burani Badjan I knew I wanted to make it. Thanks Thang Ngo (author of noodlies) for the
nspiration.

“Burani badjan is another dish that slides easily down the throat; seared eggplant with capsicum, tomato, garlic, topped with yogurt and sprinkled with mint and fresh coriander. It’s less showy but has plenty of interesting combination of textures and tastes to keep your taste buds happy.”

I love reading restaurant reviews from around the world and gain much inspiration for my dishes from them.

Asian Eggplant

Asian Eggplant

So I did a bit of research and when JR came home with these
beautiful Asian eggplant from the market (they were on the list) I
decided it was time to make it, and while I suspect this tastes
nothing like the burani badjan at Kazar this is my take on this very easy, but extremely moreish dish.

Spicy Braised Eggplant, Tomatoes & Capsicum

Regular eggplant could be used instead of these Asian ones.

A great side dish to serve alongside grilled or roast lamb.

Serves 4-6 as a side dish

500g Asian eggplant
¼ cup vegetable oil
1 large red capsicum, chopped
4 medium tomatoes, chopped
4 cloves garlic, finely chopped
1 small red chilli, seded (optional) and sliced
1 tsp turmeric
½ cup vegetable stock
sea salt and ground black pepper, to taste
2 tbsp chopped coriander, plus extra to serve
natural yogurt

1              Cut eggplant into thick slices. Heat a frying pan over a
medium-high heat, add oil and heat until shimmering. Add eggplant, reduce heat and cook, stirring occasionally, for 5 minutes or until eggplant browns and starts to soften.

2              Add capsicum, tomatoes, garlic, chilli and turmeric to pan and mix well to combine. Add stock and bring to simmering, cover and simmer for 20 minutes or until eggplant is very tender and is
sitting in a fragrant sauce.

3              Season to taste with salt and black pepper. Stir in 2 tbsp chopped coriander.

4              Serve warm or at room temperature, topped with a dollop of yogurt and scattered with remaining coriander.

Where did the ingredients for this dish come from:
Asian eggplant, capsicum, tomatoes, garlic: Krismaw Gardens – Hastings; Coriander: JJ Organics – Napier; Natural yogurt: Origin Earth – Havelock North; Chilli: Orcona Chillis n’ Peppers – Hastings; Store Cupboard Ingredients: vegetable oil, turmeric, vegetable stock, 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 by Rachel Blackmore

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Spicy Thai Eggplant & Capsicum with Basil

Spicy Thai EggplantThere are several Hawke’s Bay growers who grow Asian eggplants and last weekend saw the first ones of the season appear in the
markets. I love these colourful eggplants and for their short season use them regularly.

Left: Thai Eggplant; Right: Other Asian Eggplant varieties

Left: Thai Eggplant; Right: Other Asian Eggplant varieties

Last weekend I picked up some lovely Thai eggplant – the grower told me they were a variety called ‘Splash’ – just looking at them and you can see why! These small eggplant ranging in size from about golf to tennis ball size are an essential ingredient in Thai cuisine and are used extensively in Thai curries.

I find these Thai eggplant tend to hold their shape better than the more familiar large purple eggplants, but like their cousins take on the flavours of any dish they are incorporated in. Some say they are
bitterer than larger varieties, however I find, because, I usually use them in a dish, this is not something I have noticed.

While I have not tried them raw, I have seen recipes using Thai
eggplant raw in salads and relishes – must start doing a bit  more
serious research, before the season is over.

Spicy Thai Eggplant & Capsicum with Basil

For a vegetarian option replace the fish sauce with soy sauce – you might need to adjust the amount, start with about half the quantity.

Serves 4

1 medium onion, diced
vegetable oil
4 cloves garlic, finely chopped
1 fresh Thai red chilli, sliced and seeded (optional)
6 Thai eggplants, halved, quartered or cut into wedges – your choice and will depending on the size of the eggplant
1 medium red capsicum, seeded and diced
1 tbsp dark brown sugar
¼ cup fish sauce
½ cup shredded fresh basil

1              Place onion and a good splash of oil in a frying pan with a lid over a medium heat. Cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

2              Add garlic and chilli and cook, stirring, for 1-2 minutes or
until fragrant. Add eggplant and cook, stirring frequently, for 2-3 minutes. Add capsicum and mix to combine.

3              Stir in brown sugar, fish sauce and ½ cup water and bring to simmering. Cover and simmer, stirring occasionally, for 8-10 minutes or until eggplant is cooked and sitting in a fragrant sauce. Remove pan from heat, stir in basil and serve immediately.

Where did the ingredients for this dish come from:
Basil: JJ’s Organics – Napier; Onions, Thai eggplants, capsicums and garlic: Krismaw Gardens– Hastings; Store Cupboard Ingredients: vegetable oil, brown sugar, fish sauce.

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 recipes using Asian eggplant you might like to try:

Garlicky Asian Eggplant & Miso Salad

Garlicky Asian Eggplant & Miso Salad

Spicy Stir-fried Asian Eggplant

Spicy Stir-fried Asian Eggplant

 

Chorizo and Red Capsicum Tartine

Chorizo & Capsicum Tartine

The English definition of ‘tartine’ is ‘an open sandwich, especially one with a rich or elaborate topping’ – nothing too elaborate about this topping, but it is packed with flavour.

Chorizo is a like a secret ingredient – good ones have so much
favour that not even the addition of salt and pepper is required. Once again I have used the very flavoursome chorizo from local company Wild Game Salamis.

Chorizo and Red Capsicum Tartine

For a light meal, accompany with a salad of mixed leaves.

Serves 6 as a light meal

olive oil
4 chorizo sausages, sliced diagonally into 5mm slices
2 cloves garlic, thinly sliced
¼ cup dry red wine
4 red or yellow capsicums or a mix, thickly sliced
2 tbsp chopped parsley
sea salt and black pepper (optional)
6 thick slices ciabatta, sourdough or bread of your choice, lightly toasted

1              Heat a large frying pan over a medium heat, add a little oil and swirl to coat base of pan. Add chorizo and cook, stirring
occasionally, for 5 minutes or until browned. Stir in garlic and cook, stirring, for 1 minute.

2              Increase heat, stir in wine and cook, stirring, for 3-4 minutes or until wine reduces to a glaze.

3              Add capsicums and mix well to combine. Reduce heat, cover and cook, stirring occasionally, 8-10 minutes or until capsicums start to soften, but still have some crunchiness. Season with salt and black pepper, if you think it needs it.

4              To serve, divide capsicum mixture between toast slices and drizzle with pan juices.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other chorizo recipes you might like to try:

Squid, Chorizo and White Bean Stew

Squid, Chorizo and White Bean Stew

Fish & Chorizo Kebabs with Lime Coriander Dressing

Fish & Chorizo Kebabs with Lime Coriander Dressing

Chorizo & Grilled Capsicum Frittata

Chorizo & Grilled Capsicum Frittata

 

Sweet & Sour Trevally with Lots of Vegetables

Sweet and Sour Trevally & Vegetables

I am aware there are those who see trevally as little more than bait fish – I am not one of them.

Trevally is a well-priced fish and if purchased filleted is boneless and skinless. It has firm, dense, slightly oil flesh, which lends itself for use in curries or other dishes with stronger flavours.

Here I have teamed it with lots of vegetables and tossed everything in a sweet and sour sauce for an easy one dish meal.

Sweet & Sour Trevally with Lots of Vegetables

Serve over steamed rice for a more substantial meal.

Serves 4

1 tbsp cornflour
1 tsp grated fresh ginger
1 egg white
600g trevally fillets, skinned and cut into bite–size pieces
1 small onion, sliced
1 clove garlic, crushed
vegetable oil
2 red or yellow capsicums, cubed – I used one of each
1 small cucumber, peeled and cubed
1 bunch spinach beet or silverbeet, washed and chopped
SWEET & SOUR SAUCE
1 tsp cornflour
1 tsp brown sugar
2 tbsp white wine vinegar
2 tbsp soy sauce
2 tsp tomato paste

1              Place cornflour, ginger and egg white in a bowl and whisk to combine. Add fish and toss to coat. Chill for 25 minutes.

2              Place onion, garlic and a couple tablespoons of oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens and translucent.

3              Push onion mixture to side of pan, increase heat, add fish and cook for 1-2 minutes each side. Remove and set aside.

4              Add capsicums and cucumber to pan and toss to combine with onion mixture, cook, tossing frequently for 4-5 minutes. Add spinach beet and cook, tossing, for 4-5 minutes longer or until leaves wilt.

5              For the sauce, place cornflour, sugar, vinegar, soy sauce,
tomato paste and ¼ cup water in a small bowl and whisk to combine.

6              Pour sauce over vegetables in pan and cook for 1-2 minutes or until sauce thickens. Return fish to pan and cook, tossing for 3-4 minutes or until cooked and heated through.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Eggplant & Zucchini Chermoula

Eggplant & Zucchini Chermoula

As most of you are aware I got a new cookbook last weekend –
Persiana – this recipe is loosely based on the Aubergine Chermoula which appears in that book.

This chermoula has a sweet and sour flavour reminiscent of the
Italian dish capanota and like capanota is also delicious served at room temperature – leftovers of were a stunning lunch the next day!

Eggplant & Zucchini Chermoula

For a delicious vegetable meal, serve with crusty bread and a salad of mixed leaves.

Serves 4 as a main or 6 as a side

olive oil
2 medium eggplant, cubed
sea salt
2 largish zucchini, cubed
1 medium onion, sliced
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp Orcona Smoked Sweet Paprika
½ tsp ground cinnamon
1 small red capsicum, sliced
500g tomatoes, chopped
2 tbsp red wine vinegar
2 tbsp honey

1              Heat a large saucepan over a medium heat, add a good splash of oil. Add eggplant and cook, stirring occasionally, for 5 minutes. Add zucchini and a good grind of salt, cover and cook,
stirring, occasionally, for 5 minutes longer. Remove eggplant and zucchini from pan and set aside.

2              Reduce heat, add a little more oil and onion, cover and cook, stirring occasionally, for 8-10 minutes or until onion starts to
caramelised.

3              Stir in garlic, cumin, paprika and cinnamon and cook, stirring, for 1-2 minutes or until fragrant. Stir in capsicum and cook, stirring, for 1-2 minutes longer.

4              Increase heat, stir in tomatoes, cover, bring to simmering and simmer, stirring occasionally, for 8-10 minutes or until tomatoes collapse and form a sauce.

5              Stir in vinegar and honey and return eggplant and zucchini to pan. Mix well to combine, cover and cook, stirring occasionally, for 8-10 minutes or until vegetables are cooked.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Curried Zucchini & Capsicum

Curried Zucchini & CaspsicumPlentiful summer vegetables combine in this easy vegetable curry. It packs plenty of flavour and is great served alongside grilled meat, chicken or fish or is substantial enough to be a meal in its own right, just add some steamed rice – to soak up the juices – and maybe a
salad of mixed leaves on the side.

Curried Zucchini & Capsicum

Serves 4

vegetable oil
2 large zucchini, diced
2 medium capsicums, sliced – you can use any colour, I used red
1 large potato, diced
½ cup chopped coriander or parsley
CURRY PASTE
2 small onions, chopped and kept separate
2 cloves garlic, chopped
1 tsp grated fresh ginger
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
pinch chilli powder, or to taste

1              Heat a large saucepan over a medium-high heat, add a little vegetable oil and swirl to coat base of pan. Add zucchini, capsicum and potato and toss to combine, cover and cook, stirring
occasionally, for 10 minutes or until vegetables start to soften.
Remove and set aside.

2              Meanwhile, make paste, place 1 onion, garlic, ginger, ground coriander, cumin, turmeric and chilli powder in a food processor. Add 3-4 tbsp oil and process to make a paste.

3              Add onion, to pan used to cook vegetables, cover and cook over low heat, stirring occasionally, for 8-10 minutes or until onion softens. Add curry paste and cook, stirring frequently for 2-3 minutes or until fragrant.

4              Return vegetables to pan and toss to coat with paste. Add 2 cups water and mix to combine. Cover, bring to simmering and
simmer, stirring occasionally for 15-20 minutes or until potatoes are cooked through. Stir in most of the coriander or parsley, reserving some for scattering.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using zucchini and capsicum you might like to try:

Summer Ratatouille

Summer Ratatouille

Chicken, Potato & Five Veg

Chicken, Potato & Five Veg

Chorizo & Summer Vegetables

Chorizo & Summer Vegetables

 

Pork Chops with Capsicum Sauce

Pork with Capsicums & OnionsThe capsicum season is now in full swing, here in Hawke’s Bay, and stalls at the markets are a riot of colour with capsicums of every
colour imaginable.

I love capsicums for this colour and the fresh brightness they give to the flavour of a dish. I served this over smashed potatoes, but it is also great accompanied by rice, pasta or couscous.

Pork Chops with Capsicum Sauce

I have used red and yellow capsicums in this recipe, but all red capsicums work just as well.

Serves 4

4 x 150-175g pork loin chops
olive oil
sea salt
1 tablespoon tomato paste
2 medium red capsicums, sliced
1 medium yellow capsicum, sliced
1 medium onion, sliced
3 cloves garlic, thinly sliced
½ cup red or white wine
chopped fresh parsley (optional)

1              Heat a heavy-based frying pan over a medium-high heat, add a little oil and swirl to coat base of pan. Season pork with salt, add to pan and cook for 2-3 minutes each side or until browned. Remove pork from pan and set aside.

2              Reduce heat to medium, add capsicums and onion to pan, cover and cook, stirring occasionally, for 5 minutes or until
vegetables soften. Add garlic and tomato paste and cook, stirring
occasionally, for 1-2 minutes longer or until fragrant.

3              Stir in wine, bring to the boil and simmer, stirring
occasionally, for 4-5 minutes or until liquid reduces slightly. Return pork with any juices to the pan, pushing pork into capsicum mixture, cover and cook for 5 minutes longer or until pork is cooked. Remove pan from heat and rest for 5 minutes before serving. Serve scattered with parsley, if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using capsicums you might like to try:

Fish Taco 001a

Fish Tacos with Red Capsicum Salsa

Creamy Fish & Red Capsicum Curry

Creamy Fish & Red Capsicum Curry

Grilled Capsicums

Grilled Capsicums

 

Spicy Beef with Glass Noodles

Spicy Beef & Noodles 009a

Glass, cellophane or bean thread noodles are made from mung bean or green pea flour. These very thin, noodles are white when dry, but on soaking magically become transparent and glassy.

Gluten- and wheat-free these delicate noodles should just be soaked not actively boiled otherwise they might dissolve and disappear!

These delicious, slightly chewy noodles are available in dried blocks from Asian food stores and some supermarkets – if you are not sure, if you have the right noodles, check the ingredients to make sure they are made from mung bean or green pea flour or starch.

Spicy Beef with Glass Noodles

The noodles can be long and a bit unmanageable, but are made more manageable if cut in several places after soaking and before tossing through the meat and vegetable mixture.

Serves 4

250g beef mince
2 garlic cloves, crushed
1 tbsp ginger, freshly grated
1 Bird’s eye chilli, sliced
2 tbsp tarmari (gluten-free soy sauce)
2 tbsp rice wine
200g glass, cellophane or bean thread noodles
vegetable oil
1 onion, thinly sliced
1 red capsicum, thinly sliced
125g button mushrooms, thinly sliced
¼ cup chopped coriander

1              Place mince, garlic, ginger, chilli, tarmari and rice wine in a bowl and mix to combine. Set aside to marinate for at least 10 minutes.

2              Place noodles in a bowl, pour over boiling water and set aside to soak for 5 minutes or until soft and transparent. Drain, rinse under cold running water, drain again and set aside.

3              Heat a large frying pan over a medium-high heat. Add a little oil, swirl to coat base of pan and heat. Add onion and cook, stirring frequently, for 4-5 minutes or until onion softens.

4              Add beef mixture and cook, stirring, for 3-4 minutes or until beef browns. Add capsicum and mushrooms and cook, stirring
frequently, for 5 minutes longer.

5              Add noodles and cook, tossing, for 2-3 minutes or until well mixed and heated through. Add coriander, reserving a little for
garnishing, if desired, and toss again.

Happy cooking and eating.

Recipe by Rachel Blackmore

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