Tag Archives: dairy-free

Roast Chicken & Cauliflower

Roast Chicken & CauliflowerRegular readers know that I love to roast chicken thighs or
drumsticks to give the illusion of a roast chicken dinner without
having to deal with a whole bird – this a great option mid-week or if you are cooking for one or two.

In this dish chicken and cauliflower are simply tossed with salt, black pepper, capers, oil and lemon juice, then roasted together for an easy and flavoursome dinner that is sure to be dinner winner.

Roast Chicken & Cauliflower

Potatoes can also be added to the pan and roasted alongside the chicken and cauliflower.

Serves 4

4 chicken thighs
1 small cauliflower, cut into florets
sea salt and freshly ground black pepper
1 tbsp capers
olive oil
juice 1 lemon
a good handful parsley, chopped

1              Preheat oven to 200°C.

2              Place chicken and cauliflower in a large bowl. Season with a good grind of salt and black pepper. Drizzle with oil and lemon juice, add capers and toss to coat with oil.

3              Tip chicken and cauliflower onto a baking tray lined with
aluminium foil and spread out in a single layer – turning chicken skin-side up. Bake for 45-60 minutes or until chicken and
cauliflower are golden and cooked through. Serve scattered with parsley.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Cauliflower: Krismaw Gardens – Hastings; Parsley: JJ’s Organics – Napier; Olive oil: The Village Press – Hastings; From the garden: lemon; Store Cupboard
Ingredients:
capers, 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 easy roast chicken dishes you might like to try:

Balsamic Roasted Chicken with Parsnips & Onions

Balsamic Roasted Chicken with Parsnips & Onions

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Chicken, Potato & Five Veg

Chicken, Potato & Five Veg

 

No Recipe Fish Dinner

No Recipe Fish Dinner

While I have spent much of my career developing, writing and
editing recipes by natural instinct and preferred way to cook is
without a recipe or to use recipes and ideas as a guide.

This style of cooking is most useful when there isn’t a lot in the fridge, freezer or pantry. I just put everything on the bench and then decide how I am going to cook the individual items – sometimes it
involves combining them and at others they are cooked separately then combined on the plate.

For this dinner, the items on the counter where a couple of potatoes, a couple of onions, some fish fillets and a bunch of asparagus. I chopped the potatoes into bite-sized pieces and cut the onions, into wedges, then placed them both in a bowl, drizzled with a little oil and seasoned with a good grind of salt and tossed to coat with the oil. The potatoes and onions were than tipped onto a greased baking and roasted in a preheated 200°C for 30-45 minutes or until golden and cooked.

About 10 minutes before potatoes and onions were ready, the fish was tossed in seasoned flour and pan-cooked in a mixture of oil and butter for 3-4 minutes each side or until golden and the flesh of fish flaked when tested with a fork.

At the same time the asparagus was cooked in the microwave – it could also have been boiled or steamed – any seasonal vegetable could, of course, be served.

This time I kept things fairly simple, using just salt and pepper for
seasoning, but herbs and/or spices could have been added to the flour that coated the fish and/or to the potato/onion mixture.

And that’s how this meal came together – who needs a recipe!

Happy cooking and eating.

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Chickpea Skordalia

Chickpea SkordaliaTaking inspiration from Paolo’s dinner last week I decided to have a go at making Chickpea Skordalia and then it just so happened that at the market there were John Dory fillets and leeks. So I thinly sliced and fried the leeks, then pan-fried the John Dory and served the fish on a puddle of the Chickpea Skordalia scattered with the fried leeks – a simple, but elegant meal that would be great for a mid-week
dinner party.

John Dory with Chickpea Skordalia & Fried Leeks

While many of us probably think of skordalia as the Greek dish made with potatoes, my research tells me that it can in fact be made with any bulky base – the secret is a perfectly smooth puree which is made by pureeing the base ingredient then whipping in olive oil. While this Chickpea Skordalia uses pretty much the same
ingredients as hummus it has quite a different texture and more
sophisticated flavour to hummus.

Chickpea Skordalia

Like hummus this also makes a fabulous dip, and teams brilliantly with barbecued or roast lamb.

Makes about 1½ cups

400g can chickpeas, drained and ½ cup liquid reserved
2-4 cloves garlic, chopped
2 tsp red wine vinegar
2 tsp lemon juice
¼ cup olive oil
salt and freshly ground black pepper

Place chickpeas with reserved liquid, garlic, vinegar and lemon juice in a blender and puree. With machine running slowly add oil and
puree to make a silky emulsion. Season with salt and black pepper.

So tell me, do you think you would prefer hummus or chickpea
skordalia?

Where did the ingredients for this dish come from:
Garlic: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings;  From the garden: lemon; Store Cupboard Ingredients: chickpeas, 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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Creamy Pork & Mushroom Casserole

Creamy Pork & Mushroom CasserolePork, bacon and mushrooms is always a favourite combination –
sophisticated enough for a causal dinner party, but comforting and easy enough for a family dinner.

Creamy Pork & Mushroom Casserole

This light casserole gets its creaminess from Dijon mustard, not cream, and is great spring meal. For a complete meal, serve over smashed
potatoes and accompanied by a steamed green vegetable of your choice.

Serves 4

500g diced pork
sea salt and freshly ground black pepper to taste
olive or vegetable oil
500g mushrooms, sliced
1 medium onion, sliced
2 rashers bacon, rind removed, meat chopped
1 cup white wine
1 tbsp Dijon mustard
a good handful of parsley, chopped

1              Preheat oven to 180°C. Season pork with salt and black
pepper.

2              Heat a large heat- and ovenproof casserole dish over a
medium heat, add a splash of oil and brown meat, in batches, if
necessary. Remove meat from pan and set aside.

3              Add mushrooms, onion and bacon to pan, cover and cook, stirring occasionally, for 10-15 minutes or until mushrooms and
onion start to soften. Add wine and mustard to pan, mix well to
combine and bring to simmering. Return pork to pan, cover, transfer to oven and cook for 45-60 minutes or until pork is tender.

4              Remove lid from casserole, place over a medium heat and simmer to reduce and thicken excess liquid – this could take
anywhere from 10-20 minutes. Stir through most of the parsley,
reserving some for scattering. Season to taste with salt and black pepper, if necessary.

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Onion:
Krismaw Gardens – Hastings; Parsley: JJ Organics – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: wine, mustard, 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 Sausage, Potato & Spinach Skillet Dinner

Spicy Sausage, Potato & Spinach Skillet Dinner

A new product, especially from a local artisan producer, is one of the things I find very exciting and I am always compelled to buy the product to support the producer. However, on this occasion I cannot take credit as I was not the one doing the shopping. For various
reasons, JR has been on shopping duty lately and when he arrived home with uncured/raw chorizo from Holly Bacon the other day I knew all the years of teaching him to shop and look out for new products had not been wasted. I did have to ring Holly Bacon to get the low-down on the these lovely sausages as JR wasn’t sure what they were, but that was easy so I’m not complaining.

While we have several local producers who make chorizo they make cured chorizo (which I also love), but I am thrilled to see this new product as it can be used in such different ways and one way, often used for various European sausages, is to remove the casing and crumble the meat and then to use as we would mince, but, of course, so much more tasty. The chorizo that Holly Bacon is making are well spiced, but not overly hot so make them perfect for a family meal.

Spicy Sausage, Potato & Spinach Skillet Dinner

This one pan meal relies on the seasoning of the sausage to give the dish its flavour – if unsure of the flavour of the sausage cut off a small piece and cook in a hot frying pan or the microwave and taste. I also use this trick to test the seasoning of meatloaf and meatballs.

The sausages I used are gluten-free, but check the ones you are using, if this is a concern for you.

Serves 4

500g uncured/raw spicy sausages of your choice – I used uncured/raw chorizo sausage
olive oil
500g small potatoes
½ cup white wine
400g can diced tomatoes
1 bunch spinach, leaves shredded

1              Remove casings from sausages and crumbled meat. Boil, steam or microwave potatoes until just tender and cut into bite-sized pieces.

2              Heat a large frying pan over a medium heat, add a splash of oil, then sausage meat and cook, tossing and breaking up for 4-5 minutes or until sausage is cooked and starts to brown. Remove
sausage from pan and set aside.

3              Add potatoes to pan and cook, tossing for 4-5 minutes or
until potatoes brown. Remove and set aside.

4              Deglaze pan with wine, bring to simmering and simmer for 4-5 minutes or until wine reduces by about half. Add tomatoes, bring to simmering and simmer, stirring occasionally, for 7-10 minutes or until tomato mixture reduces and thickens.

5              Add spinach, cover and cook for 3-4 minutes or until spinach wilts. Return sausage and potatoes to pan, cover and cook for 4-5 minutes longer to heat through.

Where did the ingredients for this dish come from:
Uncured/raw chorizo: Holly Bacon – Hastings; Spinach: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: wine, tomatoes.

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 Smoked Fish & Egg Pilaf

Spicy Smoked Fish & Egg Pilaf

This is really just a ramped up kedgeree and I did toss up whether to call it a kedgeree or a pilaf and decided on the latter because of the cooking method. But, if you love kedgeree you will adorn this dish, served with a side of tossed salad leaves it’s the perfect weekend night or makes a great brunch or lunch.

Spicy Smoked Fish & Egg Pilaf

Serves 4

1 onion, diced
vegetable oil
2 tsp garam masala
1 tbsp grated fresh ginger
1 small red chilli, seeded and chopped
3-4 fresh, frozen or dried curry leaves
1 lemon, zest grated, fruit reserved
1 cup brown basmati rice
2 cups chicken stock
600g naturally smoked fish of your choice, skin and bones removed, flesh flaked
2 free-range eggs, hard-boiled, finely chopped
a good handful of coriander, chopped

1              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.

2              Add garam masala, ginger, chilli, curry leaves and lemon zest and cook, stirring, for 30-45 minutes or until fragrant.

3              Add rice and mix to coat rice with spice mixture. Stir in stock, cover, bring to simmering and simmer, without stirring, for 25-30 minutes or until rice absorbs the liquid and becomes tender.
Remove pan from heat and allow to stand, covered, for 5 minutes.

4              Add fish, eggs and most of the coriander and toss to
combine. Cover again and let stand for a few minutes longer. Serve with a squeeze of lemon juice and scattered with remaining
coriander.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Eggs: Verry Eggs – Napier;
Coriander: JJ Organics – Napier; From the garden: lemon; From the freezer: chilli, curry leaves; Store Cupboard Ingredients: vegetable oil, garam masala, ginger, rice, 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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Chicken, Bacon, Chickpea & Kale Bake

Chicken, Bacon, Chickpea & Kale Bake

This another easy one dish meal that takes little preparation, but has plenty of flavour and looks after itself until ready to serve. Warm crusty bread on the side to mop up the juices is a great side and will fill hollow legs.

Chicken, Bacon, Chickpea & Kale Bake

Chicken drumsticks can vary considerably in size – if large allow 1 per serve or if small 2 per serve same applies if using thighs, you are the best judge as to how much the people you are feeding will eat.

Serves 4-6

1 onion, sliced
2 rashers bacon, rind removed, meat chopped
1 small bunch kale, leaves and stalks separated, stalks chopped, leaves thickly shredded
olive oil
2 garlic cloves, finely chopped
400g can chickpeas, drained and rinsed
400g can diced tomatoes
1 cup chicken stock
sea salt and freshly ground black pepper
chicken drumsticks or thighs

1              Preheat oven to 200°C.

2              Place onion, bacon, kale stalks and a splash of oil in a large frying pan over a medium heat, cover and cook, stirring
occasionally, for 10-15 minutes or until onion is soft and
translucent, bacon cooked and kale stalks tender. Add garlic and cook, stirring, for 30-45 seconds or until fragrant.

3              Add chickpeas, kale leaves, tomatoes and stock to pan,
cover, bring to simmering and cook until kale starts to wilt. Season to taste with a good grind of salt and black pepper.

4              Place chicken in a baking dish, pour over tomato mixture, place dish in oven and cook for 30 minutes. Increase oven
temperature to 220°C and cook for 15 minutes or until chicken is cooked and starts to brown.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Onion, garlic, kale: Krismaw Gardens – Hastings; Olive oil: The
Village Press – Hastings; Store Cupboard Ingredients: tomatoes, chickpeas, 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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Indian-spiced Smashed Cauliflower

Indian-spiced Smashed Cauliflower

I saw this idea over on Mindfood and knew it was something I had to try. I, of course, have played with a bit, but it’s one of those dishes that is perfect as an alternative to potatoes, so if you are feeding people who don’t eat potatoes, maybe they are on the Paleo diet then this a dish you could include.

Indian-spiced Smashed Cauliflower

Not only does this dish have great flavours, but with its pretty yellow
colour it adds a splash of sunshine to the plate.

Serves 4-6 as a side dish

1 onion, finely chopped
vegetable oil
2 cloves garlic, finely chopped
1 tbsp finely grated fresh ginger
1 small red chilli – I used a Bird’s Eye chilli
1 tsp turmeric
1 small to medium cauliflower, chopped
a good handful of coriander, chopped

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

2              Add garlic, ginger, chilli and turmeric and cook, stirring, for 30-45 seconds or until fragrant.

3              Add cauliflower and 1-1½ cups water, cover, bring to
simmering and simmer, stirring, occasionally, for 10-15 minutes or until cauliflower is very tender – you need to be able to cut the
cauliflower with a wooden spoon. Remove lid and cook, for 3-5 minutes longer to evaporate any excess liquid.

4              Remove pan from heat and using a potato masher, roughly smash cauliflower, stir in most of the coriander, reserving some for scattering.

Where did the ingredients for this dish come from:
Cauliflower, onion, garlic, coriander: Krismaw Gardens – Hastings; From the freezer: chillies; Store Cupboard Ingredients: vegetable oil, ginger, turmeric.

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 adapted by Rachel Blackmore

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Other cauliflower recipes you might like to try:

Caper, Anchovy & Chilli Roasted Cauliflower

Caper, Anchovy & Chilli Roasted Cauliflower

Cauliflower Cheese Soup with a Hint of Chilli

Cauliflower Cheese Soup with a Hint of Chilli

Spicy Pan-roasted Cauliflower with Beet Purée

Spicy Pan-roasted Cauliflower with Beet Purée

 

Braised Red Cabbage with Chinese Flavours

Braised Red Cabbage with Chinese Flavours

After reading a few recipes that used Asian flavours to spice red cabbage I have been experimenting and this is my version of a
differently spiced red cabbage and what has become by new
favourite way of preparing red cabbage.

Red cabbage is bold enough that it can handle the strong Asian
flavours used in this dish. Delicious as a side dish for grilled or
barbecued lamb or pork chops.

Braised Red Cabbage with Chinese Flavours

The aroma of this dish while it is cooking is enough to make you want to eat it straight out of the pot!

Serves 4

1 small to medium red cabbage, finely shredded
1 onion, diced
2 small red chillies, sliced – I used Bird’s eye
2 tbsp finely grated fresh ginger
4 star anise
4 garlic cloves, chopped
¼ cup rice wine vinegar
2 tbsp soy sauce
¼ cup brown sugar
sesame seeds
1 tbsp sesame oil

1              Place cabbage, onion, chillies, ginger, star anise, garlic,
vinegar, soy sauce and brown sugar in a large saucepan, add a splash of water. Cover, place over a medium heat, bring to simmering and simmer for 25-30 minutes or until most of the liquid has evaporated and cabbage has wilted.

2              Remove lid and continue cooking, stirring regularly, until
remaining juices become sticky and glaze the cabbage. Serve
drizzled with sesame oil and scattered with sesame seeds.

Where did the ingredients for this dish come from:
Red cabbage, onion, garlic: Krismaw Gardens – Hastings; From the freezer: chillies; Store Cupboard Ingredients: ginger, star anise,
vinegar, soy sauce, brown sugar, sesame seeds, sesame oil.

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

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

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Other red cabbage recipes you might like to try:

Sweet & Sour Red Cabbage

Sweet & Sour Red Cabbage

Warm Red Cabbage, Bacon & Boudin Noir Salad

Warm Red Cabbage, Bacon & Boudin Noir Salad

Braised Red Cabbage with Bacon & Apples

Braised Red Cabbage with Bacon & Apples

 

Slow-cooked Leeks & Fennel with Spinach & Fish

Slow-cooked Leeks & Fennel with Spinach & Fish

This recipe is all about great ingredients – wonderfully fresh
vegetables, locally cured bacon and the freshest of locally caught fish.

Slow cooking the leeks and fennel makes them wonderfully soft and buttery with the bacon giving the dish fabulous saltiness and the spinach lovely freshness.

Slow-cooked Leeks & Fennel with Spinach & Fish

Because of the bacon I usually find this dish requires no additional salt, but as always check the seasoning before serving and season with salt, if necessary.

Serves 4

4 rashers bacon, rind removed, meat cut into strips
2 medium leeks, thinly sliced
2 bulbs fennel, sliced, any green feathery tops reserved
olive oil
1 bunch spinach, leaved chopped
600g firm white fish fillets, cut into large pieces
freshly ground black pepper

1              Place bacon, leeks, fennel and a good splash of oil in a large frying pan over a medium heat, cover and cook, stirring occasionally, for 10-15 minutes or until vegetables soften and bacon is cooked.

2              Add spinach, cover and cook, stirring occasionally, for 4-5 minutes or until spinach wilts. Add fish, toss to combine and cook for 4-5 minutes longer or until fish flakes when tested with a fork.
Season with a good grind of black pepper. Serve scattered with chopped fennel tops.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Bacon: Holly Bacon – Hastings; Leeks, fennel, spinach: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: 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

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

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Other fish recipes you might like to try

North African-spiced Fish Stew

North African-spiced Fish Stew

Olive Oil Braised Celery & New Potatoes with Steamed Fish

Olive Oil Braised Celery & New Potatoes with Steamed Fish

Mexican-spiced Fish & Potato Stew

Mexican-spiced Fish & Potato Stew