Tag Archives: celery

Steak, Potato & Tomato Salad

Beef, Potato & Tomato Salad

This is a summer take on steak and potatoes with tomatoes –
delicious!

The vinaigrette can be made in advance and the potatoes and steak cooked in advance with assembly just prior to serving.

If cooking in advance remove from the fridge 45 minutes before
assembly, to let everything come to room temperature.

Don’t just keep the tomato dressing for this salad, it is good with pretty much on anything – try it on a roast vegetable salad or use chicken instead of steak and vary the vegetables to suit your tastes and what’s available.

Steak, Potato & Tomato Salad

This salad is best served warm or at room temperature.

Serves 4

500g small potatoes, scrubbed, if necessary
olive oil
sea salt and freshly ground black pepper
2 x 250g steak of your choice – I used sirloin
1 punnet (250g) cherry tomatoes, halved
1 red capsicum, diced
3 stalks celery, thinly sliced
3 green onions, thinly sliced
TOMATO & BALSAMIC DRESSING
1 punnet (250g) cherry tomatoes
1 small red onion, chopped
1 clove garlic, chopped
2 tbsp balsamic vinegar
1 pinch unrefined cane sugar
fresh seasonal herbs, such as parsley, coriander, chives or dill, chopped

1              Boil or microwave potatoes until just tender. Drain and set aside.

2              For the dressing, heat a heavy-based frying pan over a
medium-high heat, add a little oil and swirl to coat base of pan. Add tomatoes and toss for 3-4 minutes or until skins start to blister and tomatoes start to split. Reduce heat, add onion and garlic, cover and cook, stirring occasionally, for 3-4 minutes longer or until onion starts to soften.

3              Transfer tomato mixture to a small bowl (or the jug/
container that comes with some stick blenders), add vinegar and
using a stick blender, puree. Season to taste with salt and black pepper. Set aside until ready to use.

4              Heat a clean heavy-based frying pan over a medium-high heat, add a little oil and swirl to coat base of pan. Season steak with salt. Add to pan and cook for 3-4 minutes each side or until cooked to your liking. Remove from pan, cover and set aside to rest for at least 5 minutes.

5              Halve or quarter potatoes and place in a bowl. Add
tomatoes, capsicum and celery and toss gently to combine. Pour over about half the dressing and again, toss gently.

6              Spoon potato mixture on a serving platter or divide between individual plates. Slice steak and arrange on top of salad, add chopped herbs to remaining dressing and drizzle over steak. Scatter with green onions.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Celery, Onion, Pancetta & Tomato Braise

Braised Celery 015aI think I have mentioned before that JR loves celery and this recipe inspired by Marcella Hazan (yes, she really is my favourite cook!) is always a favourite.

I had a decent sized bunch of celery, a couple of leeks and some
leftover pancetta from earlier in the week in the fridge, so this dish seemed the right choice.

As you would expect from a Marcella recipe there is nothing too complicated here, but the flavour is outstanding. I served it with roasted lamb rump, but it goes equally well with any meat, chicken or fish or is great as part of a vegetable meal.

Celery, Onion, Pancetta & Tomato Braise

For a vegetarian meal, this dish can be cooked without the pancetta and is still excellent.

The slowish cooking of this dish really brings out the sweetness of the
celery while retaining its freshness.

Serves 4-6 as a side dish

1 bunch celery
¼ cup extra virgin olive oil
2 medium leeks, thinly sliced
100g pancetta, cut into thin strips
400g can diced tomatoes
sea salt and freshly ground black pepper

1              To prepare celery, cut off leafy tops and reserve for another use – they are great used in stock. Cut off base and discard. Separate stalks and wash well. Cut on the diagonal into 2.5cm wide pieces. Set aside.

2              Place oil and leeks in a frying pan over a medium-low heat, cover and cook, stirring occasionally, for 15-20 minutes or until leeks are completely wilted.

3              Add pancetta and cook, stirring occasionally, for 3-4 minutes longer or until pancetta starts to render its fat.

4              Add tomatoes and celery and mix to combine. Increase heat, bring to simmering, cover and simmer, stirring occasionally, for about 30 minutes or until celery is very tender. At the end of
cooking if the pan juices are a bit watery, remove lid, increase heat and cook to reduce juices.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Other recipes using celery you might like to try:

Celery Risotto

Celery Risotto

Lemony Tuna, Cucumber & Celery Salad

Lemony Tuna, Cucumber & Celery Salad

Pork, Celery & Carrot Ragoût

Pork, Celery & Carrot Ragoût

 

 

Deli Cauliflower Salad

Cauliflower Salad 004aOur spring here in Hawke’s Bay has started with an icy blast and the spring vegetables we hang out for and wait for with expectation have been slow in coming. But the brassicas – cabbage, kale and
cauliflower and the like – are still going strong, hence the reason you have seen them featured this week.

As a cook, who believes passionately in cooking with local, seasonal foods I don’t use deli ingredients very often, but they are useful for adding interest and flavour when fresh produce needs a little bit of a lift.

Deli Cauliflower Salad

In this salad, one of my favourites, cauliflower is teamed with deli
ingredients to create an interesting and tasty dish.

Serves 4-6 as a side dish

1 medium cauliflower, cut into florets
2 sticks celery, diagonally sliced
1 small red onion, finely chopped
½ cup roughly chopped parsley
¼ cup Kalamata olives, pitted and sliced
¼ cup chopped semi-dried tomatoes
sea salt and freshly ground black pepper
ANCHOVY, GARLIC & LEMON DRESSING
1 clove garlic, crushed
2 anchovy fillets
1 lemon, zested with 2 tbsp juice
¼ cup olive oil

1              For the dressing, mash garlic and anchovies together and place in a small bowl. Add lemon zest and juice and oil and whisk to combine. Check taste and add more lemon juice, if necessary. Set aside.

2              Steam or microwave cauliflower until just tender. Transfer to a large bowl, add celery, onion, parsley, olives and tomatoes and toss to combine. Drizzle with dressing and season to taste with a good grind of salt and black pepper. Set aside to marinate at room temperature for 30 minutes or longer in the refrigerator. Serve at room temperature or chilled.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other cauliflower recipes you might like to try:

Cauliflower & Potato Curry

Cauliflower & Potato Curry

Roasted Cauliflower with Bacon & Cheese Sauce

Roasted Cauliflower with Bacon & Cheese Sauce

Cauliflower & Broccoli Couscous 002a

Gingered Cauliflower & Broccoli Couscous

 

Caribbean-style Oxtail

Caribbean-style Oxtail 004aIn this recipe, oxtail and vegetables are cooked and served in a chilli-flavoured, un-thickened broth to create a lighter, but satisfying meal for change of season eating.

This dish came about when I discovered some oxtail in the freezer and thought I better to use it while the weather was still a bit cool.

For more information about oxtail refer to a previous post for
Chinese Braised Oxtails. As recommended for that dish, this one also benefits from being made in advance and refrigerated so that the fat can be removed from the surface of the cold dish.

For best results, make this recipe to the end of step 4 and when ready to serve, preheat oven to 160°C. Remove fat from surface, place over a medium heat and bring to simmering. Add vegetables, transfer to the oven and cook for 1 hour. Do not worry about
overcooking oxtail, the longer and slower it is cooked the more
tender and delicious it becomes.

Caribbean-style Oxtail

An oxtail weighs 1-1.5kg and feeds 2-3 people.

Canned or cooked lima beans could be used instead of potatoes.

Serves 4-6

2kg oxtail pieces
salt and freshly ground black pepper
vegetable oil
1 onion, chopped
1 clove garlic, finely chopped
1 tsp dried oregano
½ teaspoon Orcona Smoked Sweet Paprika
2 tbsp tomato paste
½ tsp Orcona Smoked Chipotle Flake
1 bay leaf
6 cups beef stock
4 potatoes, cut into chunks
4 medium carrots, cut into 5mm slices
4 sticks celery, sliced
2 green onions, chopped

1              Preheat oven to 160°C.

2              Season oxtail with salt. Heat a large heavy-based, flame- and ovenproof casserole dish over a medium heat. Add a little oil and swirl to cover base of dish. Brown oxtail in batches, adding more oil as needed – as each batch browns remove and set aside.

3              Pour off any excess fat leaving about 2 tbsp in dish. Add
onion, garlic, oregano and paprika, cover and cook, stirring
frequently, for 8-10 minutes or until onion softens. Add tomato paste, chipotle flake and bay leaf and cook, stirring, for 1 minute longer.

4              Add stock, mix to combine and bring to simmering. Return oxtail to dish pushing into mixture to cover with liquid. Transfer to oven and cook for 2½-3 hours or until meat is very tender and falling off the bone

5              Add potatoes, carrots and celery and cook for 45 minutes longer or until vegetables are cooked. Season to taste with salt and freshly ground black pepper. Serve scattered with green onions.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another oxtail recipe you might like to try:

Chinese Braised Oxtails

Chinese Braised Oxtails

 

Spicy Moroccan Chickpeas

Moroccan Chickpeas 006a

Chickpeas are believed to have originated in the Middle East at least 7,500 years ago and were first cultivated in about 3,000BC.

Sometimes called garbanzo beans, today chickpeas are eaten across the globe and are a popular vegetarian staple. High in protein and
fibre and low in cholesterol chickpeas are an important food in any eating plan.

Chickpeas are available in a variety of colours, including green, black, brown, red and the most recognised and popular beige. With their buttery texture and nutty texture they give dishes a unique character.

Chickpeas and legumes are also great for the budget conscious – the other day at the supermarket dried chickpeas were just NZ$6.37 per kilo, however, visit somewhere that sells in bulk and you will probably find them at an even better price – 1 cup about 200g is enough to feed 4-6 people.

Spicy Moroccan Chickpeas

Serve this as a side dish to grilled lamb chops or sausages or as part of a vegetarian meal.

Serves 4 as a main meal or 6 as a side dish

1 cup dried chickpeas, soaked overnight and drained
1 onion, chopped
1 carrot, chopped
2 sticks celery, chopped
2 garlic cloves, finely chopped
1 cinnamon stick
1 tbsp grated fresh ginger
½ tsp turmeric
pinch saffron threads
pinch dried red chilli flakes
400g can diced tomatoes
salt and freshly ground black pepper
½ cup fresh coriander, roughly chopped
natural yogurt, to serve (optional)

1              Place chickpeas in a large saucepan, cover with cold water by about 5cm. Place over a high heat, cover, bring to the boil, then
reduce heat to simmering.

2              Add onion, carrot, celery, garlic, cinnamon stick, ginger,
turmeric, saffron and chilli flakes and simmer, stirring occasionally, for 45-60 minutes or until chickpeas are just tender – add more
water during the cooking time, if necessary, the chickpeas should be covered with water throughout the cooking time.

3              If there is still a lot of liquid, remove lid, bring to a brisk
simmer and simmer, stirring occasionally, until liquid has reduced – the chickpeas should still be sitting in some liquid, but it should not be excessive.

4              Add tomatoes and mix to combine, bring back to simmering and simmer for 30 minutes longer or until chickpeas are sitting in a thick tomato and vegetable sauce. Season to taste with salt and freshly ground black pepper. Stir in most of the coriander, reserving some for garnishing. To serve, spoon into bowls, top with a dollop of yogurt, if desired, and scattered with remaining coriander.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using chickpeas you might like to try:

Parsley, Chickpea & Feta Salad

Parsley, Chickpea & Feta Salad

Braised Lamb & Chickpeas with Preserved Lemon

Braised Lamb & Chickpeas with Preserved Lemon

Marinated Chickpea Hummus with Lemon

Marinated Chickpea Hummus with Lemon

 

Sicilian-style Artichoke Relish

Sicilian-style Artichoke Relish 012aEggplant Caponata is one of my favourite summer dishes and when I saw the idea of using storing cupboard ingredients to create what I thought of as a winter version of this dish I thought I should give it a try. This is my somewhat modified version of a recipe I saw in Food and Wine magazine.

The relish is bursting with flavour which will brighten any winter meal, I served it with pan-fried fish, but it would also be great with pork chops, on an antipasto platter or as part of a vegetarian meal. Served with crusty bread or crostini and a salad of mixed leaves it makes a great light meal.

Sicilian-style Artichoke Relish

The relish can be made several days in advance – bring back to room
temperature or heat gently before serving.

Don’t discard the liquid from the artichokes, it is delicious and is great to use in dressings or for cooking – I cooked the fish which I served with this relish in it – delicious.

Makes about 3 cups

¼ cup olive oil
4 sticks celery, diced
1 onion, finely chopped
3 garlic cloves, thinly sliced
400g can marinated artichoke hearts, drained and chopped
6 large green olives, pitted and chopped
½ cup brown sugar
2 tbsp capers drained
440g can diced tomatoes
½ cup dry white wine
¼ cup white wine vinegar
¼ cup chopped parsley
salt and freshly ground pepper

1              Place oil, celery, onion and garlic in a large saucepan over a medium heat, cover and cook, stirring occasionally for 8-10 minutes or until vegetables start to soften.

2              Add artichokes, olives, sugar, capers, tomatoes, wine and vinegar, bring to simmering and simmer, stirring occasionally for 20-25 minutes or until mixture reduces and thickens. Stir in parsley and season to taste with salt and freshly ground black pepper. Serve warm or at room temperature.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Celery Risotto

Celery Risotto 004aI love risotto and this one with its complex flavours of celery is so moreish you might find it difficult to stop eating it.

Here celery is both a vegetable and aromatic – the celery put in at the beginning gives the risotto an underlying flavour, while the
celery added later gives a freshness and brightness to the dish which is highlighted by the addition of parsley at the end.

This recipe is loosely based on one from Marcella Hazan’s book The Essentials of Classic Italian Cooking MacMillan London Ltd 1992, which as regular readers know is my favourite cookbook.

My love of risotto once took me to a Milan restaurant specialising in risotto. Years ago, after reading a review for Trattoria Casa Fontana in Food and Wine magazine, on a trip on Italy shortly afterwards I was determined to eat at this restaurant and it is one of the most memorable dining experiences of my life.

A quick Google search tells me that this restaurant is still in business and reading the reviews on various sites it looks as if it still serves great food and is worth a visit if in that part of the world.

Celery Risotto

If there is some good looking celery leaves at the top of the bunch, take a few of these and chop to use as a garnish on the finished dish.

As risotto relays on the quality of its ingredients using a good stock makes all the difference.

Serves 4 as a main course or 8 as a first course

1 medium onion, finely chopped
olive oil
butter
1 litre vegetable stock
1 cup Arborio or risotto rice
1 clove garlic, finely chopped
6 sticks celery, finely diced
½ cup chopped parsley
½ cup grated Hohepa Vintage Cheddar or Parmesan cheese –
salt and freshly ground pepper

1              Place onion, a splash of oil and a knob of butter in a large saucepan over a medium heat, cover and cook, stirring, for 10-15 minutes or until onion is soft and translucent.

2              Place stock in a separate saucepan over a medium heat and bring to simmering, reduce heat and keep warm.

3              Add rice to pan with onion and cook, stirring for 2-3 minutes to coat. Add garlic and half the celery to the pan and cook, stirring, for 1-2 minutes longer.

4              Add about ½ cup or a ladle of warm stock to pan and cook, stirring, until rice has absorbed the liquid, continue in this way,
adding a ½ cup or ladle of stock at a time until rice is cook – it should be tender with a slight bite – it will take about 20 minutes. Add
remaining celery after about 10 minutes.

5              Add parsley and half the cheese to the risotto, mix to
combine and season to taste with salt and black pepper. Serve
scattered with remaining cheese.

Serving suggestion: For a complete meal, accompany with a salad of mixed leaves. Great for a vegetarian main or first course.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other risotto recipes you might like to try:

TeMataMushrooms_Portobello&Button

Mushroom and Pancetta Risotto

Smoked Trout, Pea & Preserved Lemon Risotto

Smoked Trout, Pea & Preserved Lemon Risotto

 

Pork, Celery & Carrot Ragout

Pork Ragu 010aIn French ragout (spelt ragoût and pronounced ra-goo) refers to a stew, so basically a ragout is just a fancy name for a stew and this is exactly what this dish is.

At this time of year canned tomatoes are one of my pantry staples, however, when I realised that for three nights in a row the meal had included a can of tomatoes I thought it was probably time to move in another direction even if it was just for one night. This ragout is the tasty result of that decision.

Pork, Celery & Carrot Ragout

Adding fresh parsley just before serving gives the dish a fresh lift.

Serves 4

500g diced pork
2 tbsp seasoned flour
olive oil
1 large leek, sliced
2 large (about 200g each) carrots, halved lengthwise and sliced
4 sticks celery, sliced
1 cup dry white wine
2 cups chicken stock
½ cup chopped parsley
salt and freshly ground black pepper, to taste

1              Toss pork in flour to coat. Place 2 tbsp oil in a heavy-based saucpean over a high heat, brown pork in batches and once browned remove and set aside.
2              Reduce heat to medium, add a little more oil to the pan, if necessary, add leek, carrots and celery, cover and cook, stirring
frequently, for 8-10 minutes or until vegetables start to soften. Stir in wine, bring to simmering and simmer, stirring frequently, for 5-10 minutes or until wine reduces by half.
3              Return pork to pan and stir in stock. Cover, bring to
simmering and simmer, stirring occasionally, for 1½-2 hours or until meat is tender. Just prior to serving, stir in parsley and season to taste with salt and pepper.

Serving suggestion: Serve with creamy garlic mashed potatoes or over fettuccine or pappardelle pasta.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Pork Hocks & Vegetables Roasted in Apple Juice

Roast Pork Hock 011aPork hocks are like mini pork roasts.

So often pork shoulder or leg roasts are so large that unless you are feeding a crowd you are left eating cold pork or thinking of ways to use the leftovers for the rest of the week.

Hello pork hocks! Weighing 1-1.5kg one pork hock is enough to feed 2-3 people and with plenty of skin on each hock there is plenty of crackling as well. They are also inexpensive – the ones I got the
other day weighed just over 1kg each, cost $7 each and two feed four people with enough leftovers for a sandwich or two.

Pork Hocks & Vegetables Roasted in Apple Juice

At the end of the cooking time if the skin of the pork requires further cooking, remove from baking dish and place on a clean baking tray.
Increase oven temperature to 250°C and cook pork for 10-15 minutes longer or until skin is crisp and crackling has formed as you would like it to be.

Serves 4-5

olive oil
2 pork hocks
2 cloves garlic, crushed
1 tbsp ground sea salt
1 tsp fennel seeds
2 onions, thickly sliced
2-4 cups apple juice – the exact quantity will depend on the size of
your baking dish|
500g potatoes, cut into chunks
300g parsnips, cut into chunks
2 medium bulbs fennel, sliced
4 stalks celery, cut into 2.5cm pieces
salt and freshly ground black pepper, to taste

1              Preheat oven to 220°C. Brush the base of a baking dish with a little olive oil.
2              Using a small sharp knife, score the skin of the pork hocks. Combine garlic, salt, fennel seeds and 1 tbsp olive oil in a small bowl. Rub into skin of pork.
3              Place onions in the base of a baking dish, then place pork hocks standing upright (on their broad end) on top of them. Place in oven and cook for 30 minutes or until skin crispens.
4              Reduce oven temperature to 160°C. Pour apple juice into baking dish to come just up to the base of the hocks. Bake for 1½ hours.
5              Increase oven temperature to 180°C. Place potatoes,
parsnips, fennel and celery in a bowl, season with salt and black
pepper and toss to combine. Remove dish from oven, place
vegetable mixture around pork and cook for 1 hour longer or until vegetables and meat are tender.

Happy cooking and eating.

Recipe by Rachel Blackmore

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