Tag Archives: chard

Steak & Chard Sandwich

Steak & Chard Sandwich

Minute steaks are an economic family option and as the name
indicates only take a minute or so each side to cook.

Here, in New Zealand, this steak can be cut from a variety of areas of the animal, but is often from the thick flank. Ideal for steak
sandwiches these thin cut steaks need to be cooked quickly at high temperature to ensure a juicy result.

Steak & Chard Sandwich

Serves 4

2 large onions, sliced
olive oil
1 bunch chard, stems removed, leaves shredded
8 asparagus spears
4 minute steaks
sea salt
4 bread rolls of your choice, split

1              Place onions and a good splash of oil in a frying pan over a low heat, cover and cook, stirring, occasionally, for 25-30 minutes or until the onions are soft and translucent and starting to caramelise.

2              Steam or microwave chard and asparagus.

3              Remove onions from pan and set aside. Season steaks with salt. Return pan to heat, increase heat and when oil is shimmering, add steaks and cook for 45-60 seconds each side or until cooked to your liking. Remove steaks from pan, cover and let stand for 2-3 minutes. Reduce heat and return onions to pan to heat through.

4              To assemble, top bottom half of each roll with chard, then steak, onions and asparagus and finally top of roll. Serve.

Where did the ingredients for this dish come from:
Steak: Mad Butcher – Hastings; Onions: Krismaw Gardens –
Hastings; Chard, asparagus: JJ’s Organics – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: bread rolls, 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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Other sandwiches you might like to try:

Cheesy Steak, Mushroom & Onion Sandwiches

Cheesy Steak, Mushroom & Onion Sandwiches

Pork & Bacon Open Sandwiches with Chunky BBQ Sauce

Pork & Bacon Open Sandwiches with Chunky BBQ Sauce

Beef, Bacon & Cheese Sandwiches

Beef, Bacon & Cheese Sandwiches

 

Sweet & Sour Silverbeet

Sweet & Sour SilverbeetAt the market last weekend there were beautiful bunches of young spring silverbeet and chard which is lovely after the more mature vegetables of late winter. Serve this easy side with roast or
barbecued chicken, lamb or fish and smashed or mashed potatoes.

Sweet & Sour Silverbeet

On this occasion, I used silverbeet, but  the more colourful rainbow chard also works well.

Serves 4

1 bunch silverbeet or Swiss chard
olive oil
1 onion, sliced
2 garlic cloves, thinly sliced
2 tsp brown sugar
1 tbsp red wine vinegar
sea salt and freshly ground black pepper

1              Trim tough ends from silverbeet stems. Remove leaves from centre stem and set aside. Slice stems and set aside. Place leaves on top of each other to make a stack, then roll up and cut into wide strips.

2              Place silverbeet stems, onion, garlic and a splash of oil in a large frying pan over a medium heat, cover and cook, stirring
occasionally, for 8-10 minutes or until onion and stems are tender.

3              Add sugar and silverbeet leaves with a splash water, toss to combine, cover and cook for 6-8 minutes or until leaves wilt.
Remove pan from heat, add vinegar, season with a good grind of salt and black pepper and toss to combine.

Where did the ingredients for this dish come from:
Silverbeet: JJ’s Organics – Napier; Onion, garlic: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: brown sugar, vinegar, 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 silverbeet and chard sides you might like to try:

Potatoes & Chard in Garlicky Saffron Broth

Potatoes & Chard in Garlicky Saffron Broth

Spicy Sautéed Swiss Chard & Onions

Spicy Sautéed Swiss Chard & Onions

 

Tomatoey Fish, Chard & Leek Stew

Tomatoey Fish, Chard & Leek StewAs regularly readers know I love spices and tend to use them as my go for seasoning, but I also love fresh herbs and they give dishes quite a different flavour.

I know I seem to be using leeks in everything at the moment but they look so wonderful at the markets that they are hard to resist – you could, of course, use onions if you prefer, or if leeks in your area aren’t as spectacular as the ones here in Hawke’s Bay.

Tomatoey Fish, Chard & Leek Stew

Fish stews are a quick and easy alternative to slow cooked meat ones – they are still hearty and warming, but can be made in about half an hour. They are also a great way to use the more meaty and often economic
species.

Serves 4

1 long leek, sliced
1 bunch chard, stems sliced, leaves roughly chopped
olive oil
2 tbsp chopped parsley
2 garlic cloves, finely chopped
½ tsp chopped fresh sage or pinch dried
½ tsp chopped fresh thyme leaves or pinch dried
400g can diced tomatoes
600g firm white fish fillets, cut into chunks – on this occasion I used blue moki
sea salt and black pepper

1              Place leek, chard stems and a splash of oil in large frying pan with a lid, over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are tender.

2              Add parsley, garlic, sage and thyme and cook, stirring, for 1-2 minutes or until fragrant. Add tomatoes, rinse out can with water and add to pan, bring to simmering and simmer, uncovered, stirring occasionally, for 10-15 minutes or until liquid reduces to make a thick sauce.

3              Add chard leaves, cover and cook, stirring occasionally, for 10 minutes or until chard wilts. Add fish, cover and cook for 5 minutes longer or until cooked. Season to taste with a good grind of salt and black pepper.

So tell me, do you make fish stews?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Garlic: Krismaw Gardens –
Hastings; Chard, parsley, sage, thyme: The Chef’s Garden @
Epicurean
– Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: tomatoes, 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 chard you might like to try:

Potatoes & Chard in Garlicky Saffron Broth

Potatoes & Chard in Garlicky Saffron Broth

Spicy Sautéed Swiss Chard & Onions

Spicy Sautéed Swiss Chard & Onions

Bacon, Ricotta & Chard Open Sandwich

Bacon, Ricotta & Chard Open Sandwich

 

Roast Salmon and Winter Vegetables

Roast Salmon and Winter VegetablesSalmon is a lovely rich fish, which for me is almost quite a different protein to any other – it is rich, oily and almost meaty while at the same time being light and extremely delicious.

In New Zealand the species of salmon we farm is chinook
(Oncorhynchus tshawytscha) which are native to the north-west coast of North America, and north-east Asia. And as would have it New Zealand remains the only place in the world where chinook salmon have become established successfully outside their natural range.

Roast Salmon and Winter Vegetables

While salmon is expensive, because of its richness you don’t need as much per serve – 125g is ample, but as part of a dinner party menu 100g will be more than enough.

Serves 4

500g potatoes, cut into bite-sized pieces
olive oil
2 medium fennel bulbs, cut into wedges, any feathery tops reserved
for garnishing
2 medium red onions, cut into wedges
1 lemon, cut into wedges
fresh thyme sprigs
sea salt and black pepper
4 x 125g pieces salmon fillets

1              Preheat oven to 200°C.

2              Toss potatoes with a drizzle of oil and place in a single layer on a baking tray. Roast for 20 minutes.

3              Meanwhile, bring a saucepan of water to the boil, add fennel and onions wedges and bring back to the boil. Drain. Add to
potatoes with lemon slices and thyme sprigs. Toss to combine, adding a little more oil, if necessary. Return to oven and roast for 20 minutes longer until vegetables are cooked and golden.

4              Push vegetables to the edge of the baking tray and place salmon pieces in centre. Return tray to the oven and bake for 10 minutes or until salmon is cooked and flakes when tested with a fork.

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

Where did the ingredients for this dish come from:
Salmon: Tangaroa Seafoods – Napier; Onions, lemons: Krismaw Gardens – Hastings; Potatoes: JJ Organics – Napier; Fennel, thyme: The Chef’s Garden @ Epicurean – Hastings; 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 salmon recipes you might like to try:

Creamy Salmon, Cucumber & Pea Pie

Creamy Salmon, Cucumber & Pea Pie

Salmon Roasted with Tomatoes & Olives

Salmon Roasted with Tomatoes & Olives

Salmon & Fennel Stew with Saffron

Salmon & Fennel Stew with Saffron

Potatoes & Chard in Garlicky Saffron Broth

Potatoes & Chard in Garlicky Saffron BrothThis isn’t a soup, but rather potatoes and chard in a little aromatic broth – it is delicious served as a meal in itself or as a side dish. On this occasion I served it in rimmed plates with a pan-fried fish fillet sitting on top – delicious!

Potatoes & Chard in Garlicky Saffron Broth

Chard, silverbeet or spinach all work well in this dish – if using spinach the cooking will be slightly less.

The saffron gives this dish the most wonderful aroma as it cooks.

Serves 4

500g potatoes, scrubbed
sea salt and freshly ground black pepper
pinch saffron threads
2 cups vegetable stock
1 small red onion, diced
olive oil
2 cloves garlic, finely chopped
1 bunch chard, stems sliced, leaves chopped
lemon juice

1              Place potatoes in a large saucepan and pour over cold water to cover. Cover, place over a medium-high heat and bring to the boil. Remove cover, season with salt, reduce heat and simmer for 15-20 minutes or until potatoes are just tender. Drain and set aside until cool enough to handle. Cut into chunks.

2              Place saffron threads and about ¼ cup stock in a small bowl and set aside to soak.

3              Place onion and a splash of oil in a large frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add chard stems and garlic and cook, stirring, for about 2-3 minutes or until fragrant and stems start to soften.

4              Add chard and cook, stirring, for 5 minutes or until chard starts to wilt. Add stock, saffron mixture and potatoes, bring to
simmering and simmer for 10 minutes. Add a good squeeze of lemon juice and season to taste with salt and black pepper.

Where did the ingredients for this dish come from:
Potatoes, onion, garlic, lemons: Krismaw Gardens – Hastings; Chard: The Chef’s Garden @ Epicurean – Hastings; Saffron: Terrza Saffron – 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

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Other chard and spinach beet recipes you might like to try:

Spicy Chard 1 002a

Spicy Sautéed Swiss Chard & Onions

Creamy Spiced Spinach Beet

Creamy Spiced Spinach Beet

Oyster Mushroom & Spinach Beet Braise

Oyster Mushroom & Spinach Beet Braise

 

One-Pan Beef, Rice & Vegetables

One-Pan Beef, Rice & Vegetables

Nutty, chewy brown rice teams with mince and vegetables to make an easy and versatile one-pan meal. If there are extra mouths to feed increase the quantity of rice to add bulk at very little extra cost.

One-Pan Beef, Rice & Vegetables

Chard or silverbeet stems add flavour, colour and bulk to dishes so don’t discard them – simply thinly slice or chop.

Serves 4-6

1 large onion, chopped
vegetable oil
2 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
500g beef mince
1 bunch chard or silverbeet, stems thinly sliced or chopped, leaves chopped
2 zucchini, chopped
1 cup brown rice, cooked
sea salt and freshly ground black pepper

1              Place onion and 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 paprika, cumin, coriander and turmeric and cook,
stirring, for 1-2 minutes or until fragrant.

3              Add mince and cook, stirring occasionally, for 5 minutes or until beef is just cooked. Add chard stems, zucchini and rice, cover and cook, stirring occasionally, for 5 minutes or until vegetables are just tender. Add chard leaves and cook, stirring occasionally, for 5 minutes or until leaves wilt.

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion: Krismaw Gardens
Hastings; Chard, zucchini: The Chef’s Garden @ Epicurean
Hastings; Paprika: Orcona Chillis ‘n Peppers – Hastings; Store
Cupboard Ingredients:
vegetable oil, cumin, ground coriander,
turmeric, 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 mince dishes you might like to try:

One-Pan Mince & Cabbage

One-Pan Mince & Cabbage

Creamy Mushroom & Bacon Mince

Creamy Mushroom & Bacon Mince

Asian-inspired Mince & Vegetables

Asian-inspired Mince & Vegetables

 

Creamy Spiced Spinach Beet

Creamy Spiced Spinach BeetThis creamy spiced spinach beet is interesting enough to be a meal on its own when teamed with rice or crusty bread, but is equally as good as a simple side for pan-cooked or grilled meats, chicken, fish or sausages.

Once again I have used yogurt here to add creaminess to this
seasonal vegetable dish. Remember, when using yogurt in this way, for best results, use full-fat. For a link to a great explanation of why to use full-fat yogurt when cooking refer to my earlier post for Chicken, Potatoes & Spinach in Indian-spiced Yogurt Sauce.

Creamy Spiced Spinach Beet

Spinach beet is the most delicate of member of the chard family. It is more leafy and tends to have finer and not as much stem as silverbeet and chard.

Serves 4

1 bunch spinach beet, silverbeet or chard
1 onion, finely diced
vegetable oil
1 clove garlic, finely diced
1 Bird’s eye chilli, finely diced (optional)
½ teaspoon ground turmeric
½ teaspoon ground garam masala
300g ripe tomatoes, diced
¼ cup natural yogurt
sea salt

1              Wash spinach beet, silverbeet or chard. Trim stems, then slice stems and set aside. Cut leaves into wide strips.

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

3              Add garlic, chilli, turmeric and garam masala and cook,
stirring, for 1-2 minutes or until fragrant. Add reserved stems, cover and cook, stirring occasionally, for 3-4 minutes or stems start to
soften.

4              Add tomatoes, mix to combine, increase heat, cover and cook, stirring occasionally, for 8-10 minutes or until tomatoes break down and form a thick sauce. Stir in yogurt and 1 cup hot water and bring to simmering. Reduce heat and simmer, stirring occasionally, for 20-30 minutes or until stems are very tender and a creamy sauce has formed.

5              Stir in reserved leaves, cover and cook, stirring occasionally, for 6-7 minutes or until leaves are wilted and tender. Season with a good grind of salt.

Where did the ingredients for this dish come from:
Spinach Beet: JJ Organics – Napier; Onion, garlic, tomatoes:
Krismaw Gardens – Hastings; Yoghurt: Origin Earth – Havelock North; Store Cupboard Ingredients: vegetable oil, cumin, turmeric, 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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Warm Squash, Silverbeet & Feta Salad

Warm Pumpkin, Chard & Feta SaladLast week at the Napier Urban Food Market JJ’s Organics had new season’s buttercup squash, so of course, I had to have one, they also had some lovely young silverbeet or chard. These two are such great partners that I thought a warm salad would be  a great way to
showcase both and this somewhat deconstructed salad is the result.

Warm Squash, Silverbeet & Feta Salad

For a more conventional salad presentation, peel and cube the squash, then toss in the spice mixture and roast. Place the squash and cooked
silverbeet mixture in a bowl and toss to combine, then scatter with
crumbled feta.

Serves 4 as main course or 8 as a side dish

1 small butternut squash
1 tsp ground cumin
1 tsp ground coriander
sea salt
olive oil
1 onion, sliced
1 bunch young silverbeet, ribs removed, leaves roughly chopped
250g Origin Earth feta cheese

1              Preheat oven to 200°C. Line a baking tray with aluminium foil.

2              Cut squash into wedges and remove seeds. Place cumin,
coriander and a good grind of salt in a plastic bag, add a little olive oil, then add squash wedges and shake to coat squash with spice mixture. Place squash in a single layer on the baking tray and bake for 20-30 minutes or until tender.

3              Meanwhile, place onion and a little olive oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent.

4              Add silverbeet and cook, tossing, for 2-3 minutes or until it just starts to wilt.

5              To serve, arrange squash and silverbeet mixture on serving plates and scatter with crumbled feta.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Bacon, Ricotta & Chard Open Sandwich

Bacon & Ricotta Sandwich_cIt’s been a while since we have had a sandwich at Rachel’s Kitchen NZ. This one can be whipped up in minutes and is great if you are late home or just need a quick lunch or light meal.

I’m really making the most of, and enjoying, the Origin Earth sheep ricotta while it is around and here once again I have mixed it with their sheep cheddar for a fabulous flavour combination.

Bacon, Ricotta & Chard Open Sandwich

I read somewhere about brushing the bread with oil before toasting in the toaster and thought I would give it a try. I was a bit worried about the toaster catching on fire or something, but it worked surprising well – though I did manage to burn the first slice, thought it just needed a little longer, then wasn’t watching it closely enough!

For each sandwich:

1 small red onion or shallot, chopped
1 rasher Holly bacon, rind removed, chopped
2-4 leaves shredded Swiss chard or silverbeet – exact quantity is going to depend on size of leaves
1 slices bread of your choice – I used Freya’s Dark Rye
olive oil
¼ cup crumbled Origin Earth sheep ricotta
1 tbsp grated Origin Earth sheep cheddar
dash hot sauce of your choice, or to taste (optional)

1              Place onion and bacon in a small frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent and bacon cooked. Add chard, toss to combine, cover and cook for 1-2 minutes or until chard just starts to wilt.

2              Brush bread on both sides with a little olive oil – see note above – and toast.

3              Meanwhile, place ricotta, cheddar and hot sauce, if using, in a small bowl and mash to combine.

4              To assemble, spread toast with ricotta mixture, then pile chard mixture on top. Serve immediately.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another recipe that uses Origin Earth’s sheep ricotta and cheddar:

Ricotta & Basil Frittata

Ricotta & Basil Frittata

 

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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