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Beef & Cauliflower Curry

Beef & Cauliflower Curry

This easy vegetable and beef curry uses mince for the beef making it a great family meal that’s packed with vegetables and easy on the budget.

While it is a one-dish meal, for extra bulk serve it can be served over steamed rice or smashed potatoes or accompanied by pappadums.

Beef & Cauliflower Curry

Serves 4-6

1 brown onion, thinly sliced
1 carrot, diced
2 sticks celery, sliced
vegetable oil
1 clove garlic, finely chopped
2 tsp grated fresh ginger
8 fresh, frozen or dried curry leaves
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam marsala
½ tsp ground turmeric
chilli powder, to taste (optional)
500g beef mince
1 cup beef stock
400g can chopped tomatoes
1 small cauliflower, cut into florets
sea salt
a good handful of fresh coriander, chopped

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

2              Add garlic, ginger, curry leaves, cumin, coriander, garam
masala, turmeric and chilli powder, if using, cover, bring to
simmering and simmer, stirring occasionally, for 20 minutes or until mixture reduces and thickens.

3              Add cauliflower, cover and cook for 10 minutes longer or
until cauliflower is tender. Season with a good grind of salt. Add most of the chopped coriander, reserving some for scattering.

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, carrot, celery, garlic, fresh coriander, cauliflower: Krismaw Gardens – Hastings; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Store Cupboard
Ingredients:
vegetable oil, ground coriander, cumin, turmeric, garam marsala, ginger, curry leaves, salt.

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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Easy Curried Beef & Vegetable Stew

Easy Curried Beef & Vegetable Stew

Another flexible dish that is cooked in one pan. Packed with plenty of vegetables it couldn’t be easier and a great way to stretch mince to feed a crowd.

Easy Curried Beef & Vegetable Stew

During the cooler months when fresh green beans are not in-season, frozen can be used – just add them in the last 5 minutes of cooking. Frozen peas could also be used.

Serves 4-6

1 onion, chopped
vegetable oil
500g beef mince
2 cloves garlic, minced
1 small green chilli, seeds removed and minced
2 tbsp curry powder
1 tbsp grated fresh ginger
2 tomatoes, chopped
¾-1 cup water
500g pumpkin, peeled and chopped
250g green beans, cut into 5cm pieces
1 large carrot, sliced
1 large potato, chopped
sea salt and freshly ground black pepper

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

2              Add mince and cook, stirring occasionally, for 5 minutes or until browned. Add garlic, chilli, curry powder and ginger and cook, stirring, for 2-3 minutes or until fragrant. Add tomatoes, cover and cook, stirring occasionally, for 5-8 minutes or until tomatoes break down.

3              Add pumpkin, beans, carrot and potato and mixture to
combine. Stir in water, cover, bring to simmering and simmer,
stirring occasionally, for 15-20 minutes or until vegetables are
tender.

Serving Suggestion: Top with a dollop of natural yogurt and a
scattering of chopped parsley or coriander.

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, garlic, tomatoes, carrot,
potatoes, beans:
Krismaw Gardens – Hastings; Pumpkin, chilli: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard
Ingredients:
vegetable oil, curry powder, ginger, 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 recipes using mince you might like to try:

Creamy Mushroom & Bacon Mince

Creamy Mushroom & Bacon Mince

One-Pan Mince & Cabbage

One-Pan Mince & Cabbage

One-Pan Beef, Rice & Vegetables

One-Pan Beef, Rice & Vegetables

 

Winter Vegetable & Ham Soup

Winter Veg & Ham Soup 008aThis healthy and hearty soup is packed with winter vegetables.
Basically a pumpkin-vegetable soup it is made more interesting with the addition of chard, beans and ham.

In season now, butternut is a pumpkin or winter squash with a
bulbous shape, yellow skin and orange flesh and sweet, nutty flavour – perfect for soup, but also great roasted, mashed or added to
casseroles.

When buying look for fruit with a hard, light tan, smooth skin. The fruit should feel heavy for its size without any soft spots or
blemishes. As with other pumpkin, if stored in a cool, dry place they should keep for several months.

Winter Vegetable & Ham Soup

Bacon could be used instead of ham. If using bacon, cook chopped bacon in a non-stick frying pan before adding to the soup.

For a vegetarian option, simply omit the ham.

Serves 4-6

1 medium butternut pumpkin (squash), or other pumpkin or winter squash of your choice, peeled and chopped – you should have about 1kg of chopped flesh
1 medium carrot, chopped
1 medium parsnip, chopped
2 medium leeks, sliced
2 sticks celery, sliced
2 cloves garlic cloves, sliced
1 tsp dried mixed or Italian herbs
6 cups chicken stock
440g can red kidney or other beans of your choice, drained and rinsed
200g ham, chopped or cut into strips
1 bunch rainbow chard or silverbeet, leaves and stems cut into 1cm thick slices
salt and freshly ground black pepper , to taste

1              Place butternut, carrot, parsnip, leeks, celery, garlic, mixed herbs and stock in a large saucepan over a medium-high heat, cover and bring to the boil. Reduce heat and simmer for 30 minutes or
until vegetables are tender.

2              Puree vegetable mixture using a hand blender or blender, if using a blender you may need to do this in batches.

3              Return pureed soup to clean saucepan and bring to
simmering. Add beans, chard and ham, bring back to simmering and simmer, stirring occasionally, for 10 minutes or until chard wilts. Season to taste.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Winter Salmon Salad Sandwiches

Salmon Salad Sandwich 001a

With the warm weather we have been having here in Hawke’s Bay during the last week, thoughts start to turn to lighter more summery foods, but most the foods normally associated with summer salads and sandwiches are still at winter prices.

For this store cupboard sandwich I have used grated carrot for sweetness and crunch and as an alternative to currently expensive (and usually not great tasting) tomatoes and other summer foods.

Winter Salmon Salad Sandwiches

You could remove the bones from the salmon, but they are a good source of calcium and once mashed with the mayo will not be noticed.

For those who like a bit of spice, add a dash of hot sauce such as Tabasco or I like to use one of our locally produced Orcona chilli sauces.

Serves  4

½ cup mayonnaise
2 tsp Dijon mustard
2 x 220g cans pink salmon, drained and flaked
4 tsp capers
4 buttercrunch or other lettuce leaves of your choice
½ cucumber, sliced
1 small carrot, grated
1 crusty baguette, cut into 4 and split horizontally or bread rolls of your choice

1              Place mayonnaise and mustard in a small bowl and mix to combine.

2              To assemble sandwich, spread cut sides of baguette with mayonnaise. Add salmon and capers to remaining mayonnaise
mixture.

3              Top bottom pieces of baguette with a lettuce leaf, then a quarter of the salmon mixture, some grated carrot and cucumber slices and finally top pieces of baguette.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sandwiches you might like to try:

Toasted Spinach, Cheese & Mushroom Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

Bacon, Fig & Rocket Sandwich

Bacon, Fig & Rocket Sandwich

Beef, Bacon & Cheese Sandwiches

Beef, Bacon & Cheese Sandwiches

 

Bacon & Cheese Burgers with Zucchini Slaw

Bacon & Cheese Burgers 005aI love burgers – they are a fun, easy meal which is also be a great way to add vegetables.

Here an easy and healthy slaw adds crunch, flavour and interest to the standard burger.

Whether you make your own patties or use bought ones is up to you – on this occasion I used bought ones as they were in the freezer and needed using.

Bacon & Cheese Burgers with Zucchini Slaw

Serves 4

olive oil

4 slices bacon, rind removed
4 prepared beef patties – either homemade or good quality bought ones
4 slices cheese of your choice
4 bread rolls of your choice, split and lightly toasted (optional)
sauce of your choice – I used a homemade apple ketchup
ZUCCHINI SLAW
2 tbsp mayonnaise
1 tsp apple cider vinegar
1 tsp hot mustard or to taste
2 tbsp natural yogurt
2 medium (about 150g each) zucchini, grated – about 2 cups
1 medium (about 150g) carrot, grated – about 1 cup
1 medium (about 150g) red onion, grated
1 small (about 100g) apple, diced
salt and freshly ground black pepper

1              To make slaw, place mayonnaise, vinegar, mustard and
yogurt in a large bowl and whisk to combine.
2              Add zucchini, carrot, onion and apple and toss to combine. Season slaw to taste just prior to serving.
3              Heat a little oil in a non-stick frying pan over a medium heat, add bacon and cook for 4-5 minutes or until crisp. Remove from pan and drain on paper towels.
4              Heat a little more oil in pan, if necessary, add patties and cook for 4-5 minutes each side or until cooked through – when the second side has cooked for about 3 minutes top with bacon and cheese, cover and cook to heat bacon through and to just melt the cheese.
5              To assemble burgers, top bottom half of each roll with a burger patty, then some of the zucchini slaw, a spoonful of sauce and finally top half of roll. Serve any remaining slaw on the side.

Happy cooking and eating.

Recipe by Rachel Blackmore

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