Tag Archives: coriander

Curried Pea & Feta Fritters

Curried Pea & Feta FrittersLorraine over at Not Quite Nigella has started a Cook with Me
feature and Curried Pea, Corn & Feta Fritters is her first recipe.

And just because I can’t leave a good recipe alone I have made a few changes – actually it’s more to do with JR’s tastes (he doesn’t like corn!) and the fact I was making these on Good Friday and couldn’t get my hands on any fresh mint, but did have coriander (surprise!) in the fridge.

The idea with Lorraine’s Cook Me is that she posts a list of
ingredients, then a few days later posts the recipe and you have about a week to cook and post a pic social media – I’ave posted mine on facebook. If you would like to take part in this fun cooking class you still have until 8 April, so check it out.

See here for Lorraine’s original recipe – thanks Lorraine for this great idea and sorry for mucking with your recipe:)

Curried Pea & Feta Fritters

We loved these fritters – they took next to no time to make and were a great combination of flavours. I made mine smaller than Lorraine’s as I served them as finger food.

Makes about 20

2 cups frozen peas
2 eggs
250g feta
½ cup plain flour
3 green onions, chopped
¼ cup fresh coriander, chopped
2 tsp curry powdervegetable oil for shallow frying

1              Microwave peas on HIGH (100%) for 2-3 minutes or until cooked. Drain and place half the peas in a food processor. Add eggs, 200g feta, flour, green onions, coriander and curry powder and
process to combine – the mixture doesn’t have to be smooth.

2              Transfer mixture to a bowl, add remaining peas and mix to combine.

3              Heat a large frying pan over a medium heat, add oil to cover base by about 2mm, then using a tablespoon add batter to the pan and cook for 2-3 minutes each side or until golden. Remove and drain on paper towels, continue until all the batter is used. Serve topped with remaining feta.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Chorizo Scramble

Chorizo ScrambleYes, you are seeing right there are just three ingredients needed to create this incredibly tasty dish. The secret, of course, is the chorizo which is packed with so much flavour.

I had this for dinner the other night when it was just me and dog, but it is great as a bunch or lunch dish. Add a slice of toasted sourdough and a handful salad of mixed leaves to finish the meal.

Chorizo Scramble

Here I given quantities for one, but this recipe is easy to upscale – allow one chorizo for each 1-2 people and two eggs per person and remember to use a suitable size pan for the number of eggs.

Serves 1

1 (75-100g) chorizo sausage, diced
2 eggs, lightly beaten with 2 tsp water
chopped fresh coriander leaves

1              Heat a small frying pan over a medium-high heat, add
chorizo and cook, tossing for 4-5 minutes or until browned.

2              Reduce heat, pour egg mixture into pan and cook, stirring gently, for 3-4 minutes or until eggs are creamy and scrambled. Serve immediately, scattered with coriander.

Where did the ingredients for this dish come from:
Chorizo: Wild Game Salami – Clive; Eggs: Verry Best Eggs – Napier; Coriander: Epicurean Supplies – Hastings.

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 chorizo recipes you might like to try:

Chorizo and Red Capsicum Tartine

Chorizo and Red Capsicum Tartine

Chorizo-stuffed Potatoes

Chorizo-stuffed Potatoes

Squid, Chorizo and White Bean Stew

Squid, Chorizo and White Bean Stew

 

Fresh Tomatillo Salsa

Fresh Tomatillo SalsaThis fresh tomatillo salsa has a wonderful citrusy flavour and is a great accompaniment to any number of dishes.

On this occasion, I spooned the salsa over simply cooked fish fillets and served some roast potatoes and a handful of mixed leaves on the side.

Tomatillo Salsa with FishAlso delicious as a dip for corn chips, as a condiment for poached eggs or take a burger up-market and use a spoonful of this salsa
instead of tomato sauce.

Regular readers may remember, a couple of weeks ago, I made a cooked tomatillo sauce, this salsa is just as versatile as that sauce and best of all, no cooking is required.

Fresh Tomatillo Salsa

Another popular Mexican tomatillo salsa is Salsa Tomate Verde
Aguacate or Green Salsa with Avocado, to make this add chopped avocado to the salsa after chopping.

For a chunkier textured salsa, dice the tomatillos by hand rather than chop in the food processor.

Makes 2-3 cups

500g tomatillos (husks removed), washed and quartered
½ small red onion, chopped
1 jalapeño chilli, seeded (optional), coarsely chopped
a good handful of fresh coriander
2-3 tbsp lemon or lime juice, or to taste
sea salt

Place tomatillos, onion, jalapeño, coriander and lemon or lime juice in a food processor and pulse to finely chop. Season to taste with a good grind of salt.

Where did the ingredients for this dish come from:
Onion, lemon: Krismaw Gardens – Hastings; Tomatillos, chilli,
coriander:
Epicurean Supplies – Hastings; Store Cupboard
Ingredients:
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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To find out more about tomatillos and for another recipe using them check this post:

Tomatillo Sauce

Tomatillo Sauce

 

Fresh Tomato Salsa

Fresh Tomato SalsaWanting a more glamourous name for this classic Mexican salsa? You could try pico de gallo, salsa tomate roja cruda or salsa fresca – all are basically the same – tomatoes, onion, coriander and lime or lemon juice.

I make this versatile salsa regularly during summer and use it for everything from a side for a Mexican-style meal to an
accompaniment for barbecued, pan-cooked or grilled fish, chicken, lamb or beef and leftovers often feature on sourdough toast for breakfast

Fresh Tomato Salsa

To mince the onion, chilli and garlic, I put them together in my mini food processor and blitz to mince – this way it is easier to distribute these
ingredients evenly through the salsa.

Serves 4

3 medium tomatoes, diced
1 small red onion, minced
½ cup chopped fresh coriander
1 jalapeño, seeded and minced
1 clove garlic, minced
2 tbsp fresh lime or lemon juice, or to taste
sea salt and freshly ground black pepper

In a medium bowl, combine tomatoes, onion, coriander, chilli, garlic and lime or lemon  juice . Season to taste with a good grind of salt and black pepper.

Where did the ingredients for this dish come from:
Tomatoes, onion, garlic, lemon: Krismaw Gardens – Hastings; Chilli: Orcona Chilis ‘n Peppers  – Hastings; Fresh coriander: JJ Organics – Napier; 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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John Dory with Ginger & Lemon Butter Sauce

John Dory with Ginger & Lemon Butter Sauce

This is just a bit of a twist on the classic fish with lemon butter sauce – it’s quick, easy and perfect for summer eating.

I served it simply with crispy roasted potatoes – but fries or wedges are also delicious – and steamed green beans.

John Dory with Ginger & Lemon Butter Sauce

Use other fish such as flounder, sole, hake, hoki or snapper for this tasty fish dinner – as always with fish, chose what looks best on the day.

Serves 2

¼ cup plain flour
sea salt and freshly ground black pepper
2 John Dory fillets
olive oil
GINGER & LEMON BUTTER SAUCE
50g butter
2 tbsp fresh ginger
fresh chilli slices (optional)
2 tsp grated lemon zest
¼ cup lemon juice
2 tbsp chopped fresh coriander

1              Place flour and salt and black pepper to taste in a plastic bag and shake to combine. Add fish and shake to coat lightly with flour mixture.

2              Heat a frying pan over a high heat, add a little oil and swirl to coat base of pan. Add fish, skin side down and cook for 3-4 minutes each side or until flesh flakes when tested with a fork. Remove fish from pan, set aside and keep warm.

3              Add butter to pan, melt and heat until it bubbles, then cook for 2-3 minutes or until it turns a nut-brown colour. Reduce heat to low, stir in ginger, chilli slices and lemon zest and juice and heat for 30 seconds. Stir in coriander.

To serve: Spoon butter sauce over cooked fish fillets.

Where did the ingredients for this dish come from:
Fish:
Tangaroa Seafoods – Napier; Coriander: JJ’s Organics – Napier; Lemons: Krismaw Gardens– Hastings; Chillies: Orcona – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: flour, sea salt, black pepper, butter, ginger.

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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Persiana – Recipes from the Middle East & beyond

Persiana

It has finally arrived – that is my ordered copy of Persiana – Recipes from the Middle East & beyond by Sabrina Ghayour (Mitchell Beazley 2014).

Back in early July last year Amanda at Glamorous Glutton reviewed this book and told us about an event that she had been to with the author – I immediately knew I wanted this book, so sent off an email to my very good independent bookshop Beattie & Forbes in Napier.

In subsequent conversations, concerning this book, I was told it had to be ordered from Australia and that things from the particular
distributor can take a little while – ‘Fine’ I said and so started my wait which came to an end last week when I received an email
advising me that Persiana had arrived – I was so excited.

I picked it up after shopping at the Napier Urban Food Market on Saturday morning, then several things occurred which confirmed that I am meant to have this book:

  • I got in the car, ripped off the wrapping and the book immediately fell open at the recipe for Bandari Monkfish Tails – we were on our way over the hill to Tangaroa Seafoods to buy fish! ‘Yum’ I said that’s what we are having for dinner – thinking I will use
    whatever suitable fish they have.
  • We arrive at Tangaroa Seafoods and the first fish I see as I walk in the door is monkfish!
  • I had just purchased a beautiful bunch of organic coriander from JJ’s Organics at the market and could have also got dill (but
    haven’t got the book at that stage – so didn’t!)

So you see what I mean – this is the only recipe I have cooked from Persiana so far, but it is so full recipes for the sort of food that I love I know it won’t be the last! And I am sure you will be seeing some of them in coming months.

This is beautiful book, filled with beautiful recipes – I have seen
several reviews for Persiana, but none have mentioned the beautiful cover – scattered across the embossed cover is a mix of spices and rose petals – the embossing makes the cover so tactile that I had fallen in love with Persiana before I had even opened it.

So a BIG thank you to Megan, Val and everyone at Beattie & Forbes for not giving up and this is why I support you.

Those who know me, know I love books. Particularly cook and food books and are aware of my rather extensive collection, so for me a good independent bookshop that goes the extra mile is essential.

And while I am aware that I could have got this by other means, where possible I will support local business so that they stay in
business and continue to add interest and vibrancy to our shopping areas.

Bandari Monkfish TailsBandari Monkfish Tails

The term Bandari signifies anything that comes from a port, but is
usually a reference to the southern port of Bandar Abbas in Iran. When applied to food,
Bandari, indicates the use of spice in a dish. This simple fish dish is rubbed using a special spice mix made with fresh herbs and
aromatics that permeates the fish with a wonderful heady flavour.
Shirazi Salad (a cucumber, tomato and pomegranate salad – also in the book) is the perfect accompaniment to this dish.

Serves 4

½ tsp turmeric
½ tsp curry powder
½ tsp ground cumin
½ tsp ground coriander
2 fat garlic cloves, minced
5cm piece of fresh root ginger, peeled and minced
handful of coriander, leaves picked and finely chopped
handful of dill, leaves picked and finely chopped
finely grated rind and juice of 1 lime
2 tbsp Greek yogurt
olive oil
1 tsp sea salt flakes
¼ tsp freshly ground black pepper
4 monkfish tails or loins, about 175-200g each, skinned and cleaned

1              Mix all the dry spices together in a bowl and add the garlic, ginger, fresh herbs, lime rind and juice, yogurt and a couple of
tablespoons of olive oil. Season with sea salt and black pepper. Stir well using a fork to break up any clumps of spices. Cover the bowl with clingfilm and set aside for at least 30 minutes to allow the spice paste to rest.

Spice Paste

Spice Paste

2              Place monkfish tails in a shallow dish. Give the spice paste a good stir and pour it over the fish. Use your hands to really work the paste into the fish, ensuring all sides get an even coating of the
mixture. Cover the dish with clingfilm and place it in the refrigerator for a maximum of 1 hour. Once marinated, remove from the
refrigerator and bring the fish to room temperature.

3              Preheat a frying pan over a medium-high heat. When the pan is nice and hot, drizzle a little olive oil into the pan. Gently lay the monkfish in the pan and cook for approximately 5 minutes on each side, or until opaque and firm. Transfer the monkfish tails from the pan to serving plates, leave to rest for 1-2 minutes, then serve with a little extra coriander sprinkled on top.

Rachel’s Notes: I have reproduce the recipe as it appears in Persiana, to give you an idea of how the book is written.

  • I made this recipe pretty much as it is written here and the result was excellent.
  • I didn’t have any fresh dill so used a bit extra coriander.
  • Make Ahead: The spice paste could be mixed together earlier in the day.
  • I served the fish with a simple salad of fresh tomatoes, red onions, garlic and balsamic vinegar and some mixed leaves.

Happy cooking and eating.

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Chicken in Coriander & Tomato Sauce

Chicken in Coriander & Tomato Sauce_aThis is a good dish for a week night meal – quick prep, great flavours and no fancy ingredients.

Chicken in Coriander & Tomato Sauce

Serves 4

2 tbps vegetable oil
4 chicken thighs
sea salt and freshly ground black pepper
1 medium onion, quartered
3 cloves garlic, roughly chopped
1 cup coriander leaves
400g can diced tomatoes

1              Heat oil in a frying pan with a lid over a medium heat. Season chicken with a good grind of salt and cook for 3-4 minutes each side or until brown. Remove chicken from pan and set aside.

2              Meanwhile, place onion, garlic and coriander and a little of the juice from the tomatoes in a food processor and process to make a purée.

3              Pour off most of the fat remaining in the frying pan and
discard. Add onion purée to pan and cook, stirring, for 2-3 minutes or until fragrant. Stir in tomatoes, return chicken to pan, bring to simmering, cover and simmer for 25-30 minutes or until chicken is cooked. If necessary, remove lid and simmer for 5-10 minutes longer to evaporate any watery juices. Season to taste with salt and black pepper.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Steamed Coriander & Ginger Fish

Steamed Coriander & Ginger Fish 002aLooking like spring on the plate, I served the fish with smashed new potatoes and steamed asparagus, because that’s what’s in season now, but you could serve with steamed rice and salad, if you prefer.

For this recipe, the steamer needs to fit snugly over the pan of water without touching it. If you don’t have a steamer check out your local Asian food store, they usually have bamboo steamers at reasonable prices and they can double as attractive serving vessels.

Steamed Coriander & Ginger Fish

Here the sauce is used to flavour the fish during cooking and also spooned over when serving.

Any firm white fish fillets can be used, on this occasion I used blue
warehou, which is a meaty fish that responds well to steaming.

Serves 4

4 x 150g firm white fish fillet pieces
CORIANDER & GINGER SAUCE
1 cup coriander leaves
1 clove garlic, chopped
1 Bird’s Eye chilli, chopped
1 tbsp grated fresh ginger
¼ cup fresh lemon or lime juice
about ½ cup olive oil
sea salt

1              If your fish is in one piece, cut it into even-sized pieces and set aside.

2              For the sauce, place coriander, garlic, chilli, ginger and lemon juice in a blender or food processor and process briefly to roughly chop. Then with machine running, slowly drizzle in oil until you have a mixture with a pouring consistency. Season to taste with salt.

3              Line a steamer with cooking paper. Brush both sides of the fish with some of the sauce and place in steamer.

4              Pour 3-4 cm water into a large frying pan or wok, place over a high heat and bring to simmering. Place steamer over pan, cover and steam for 4-5 minutes or until fish flakes when tested with a fork. Remove steamer from pan and stand, covered for 2-3 minutes. Served drizzled with remaining sauce.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other fish recipes you might like to try:

Baked Harissa Fish with Potato, Bean & Lemon Salad

Baked Harissa Fish with Potato, Bean & Lemon Salad

Kingfish with Leeks, Lime and Coriander

Kingfish with Leeks, Lime and Coriander

Fish & Chorizo Kebabs with Lime Coriander Dressing

Fish & Chorizo Kebabs with Lime Coriander Dressing

 

Indian-inspired Spicy Cabbage

Indian Cabbage 010a

I think a well stocked spice cupboard takes you a long way and can solve many meal dilemmas. No more so than when there is little in the pantry (fridge).

So when I opened the fridge the other day and found only a ½ cabbage, a couple of red capsicums and a bunch of coriander it was my spice cupboard I turned to yet again to amp up the meal – oh, there were also a few carrots, which if I haven’t had the capsicums I might have used.

For me, essential spices are coriander, cumin, turmeric and a chilli
powder or flakes – I have a whole lot more than this, but these would be the ones that I would take to a desert island.

Indian-inspired Spicy Cabbage

If you have family members who aren’t so keen on cabbage, give this dish a try and you might just convert them.

Serves 6

½ medium (about 750g) cabbage, thinly sliced
2 tbsp vegetable oil
2 tsp yellow or brown mustard seeds
1 onion, thinly sliced
3 cloves garlic, thinly sliced
1 tsp ground coriander
½ tsp ground turmeric
pinch chilli powder or dried red chilli flakes, or to taste
2 small red capsicums, diced
sea salt
½ cup roughly chopped fresh coriander

1              If using a half cabbage, cut into half again to give two quarters. Then cut lengthwise into thin strips.

2              Heat a large frying pan over a medium-high heat. Add oil and heat briefly before adding mustard seeds and cook until seeds start to pop.

3              Reduce heat, add onion and garlic, cover and cook, stirring
occasionally, for 8-10 minutes or until onion softens and starts to brown – take care not to burn.

4              Add ground coriander, turmeric and chilli powder and cook, stirring, for 1-2 minutes or until fragrant. Increase heat, add cabbage and red pepper and cook, tossing frequently, for 5-6 minutes or until cabbage starts to soften. Add a good grind of salt, reduce heat, cover and cook, stirring occasionally, for 8-10 minutes or until vegetables are very soft and the dish smells fragrant.

5              Just prior to serving, stir in fresh coriander.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using cabbage you might like to try:

Cabbage with Fennel, Cumin & Sesame Seeds

Cabbage with Fennel, Cumin & Sesame Seeds

Linguine with Cabbage & Anchovies

Linguine with Cabbage & Anchovies

Cabbage & Chorizo Sauté

Cabbage & Chorizo Sauté

 

Roast Coriander and Lemon Marinated Drumsticks

Marinated Coriander & Lemon Drumsticks 018a

This Mexican-inspired dish goes brilliantly with the Green Rice from see yesterday’s post.

Put the drumsticks in to marinate in the morning and they will ready to cook when you get home. While the drumsticks are cooking, you will have time to prepare the Green Rice and toss together a salad – dinner done in under an hour!

Roast Coriander and Lemon Marinated Drumsticks

These drumsticks are also great done on the barbecue.

Serves 4

¼ cup olive oil
¼ cup lemon juice
2 cloves garlic, crushed
¼ cup chopped fresh coriander
dash hot sauce (optional)
8 small chicken drumsticks
sea salt

1              Place oil, lemon juice, garlic, coriander and hot sauce, if
using, in a small bowl and whisk to combine.

2              Slash drumsticks a couple of times on each side. Add to marinade mixture and toss to coat. Cover and marinate in the refrigerator for at least 3 hours or longer is fine.

3              Preheat oven to 200°C. Line a baking tray with aluminium foil, drain chicken, place on baking tray and season with a good grind of salt. Roast for 30-45 minutes or until chicken is cooked. Remove from oven, cover loosely with aluminium foil and stand for 5 minutes before serving.

Serving suggestion: Serve with Green Rice and a salad of mixed leaves or a seasonal steamed green vegetable.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other chicken drumstick recipes you might like to try:

Chicken Adobo

Chicken Adobo

Tikka Masala Drumsticks

Tikka Masala Drumsticks

Oven-baked Chicken and Vegetables

Oven-baked Chicken and Vegetables