Tag Archives: dairy

Cheeseburger Cauliflower

Cheeseburger Cauliflower

I love way the Americans call dishes using mince ‘burger’ – this is my take on the dish they call ‘Cheeseburger Cauliflower’ and what we would probably call something like Cheesy Mince & Cauliflower.

Here I have added additional vegetables and have used the bright green cousin of cauliflower, Romanesco, but cauliflower and
broccoli work just as well.

Cheeseburger Cauliflower

Serves 4

1 onion, diced
2 carrots, diced
2 sticks celery, diced
vegetable oil
2 cloves garlic, finely chopped
1 tsp dried Italian herbs
pinch smoked chipotle flakes
500g beef mince
1 tbsp plain flour
2 cups beef stock
sea salt and black pepper, to taste
1 medium head cauliflower, broccoli or Romanesco
1 cup grated hard cheese – I used a local hard sheep cheese
chopped fresh parsley

1              Place onion, carrots, celery 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 vegetables start to soften. Add garlic, herbs and chipotle flakes and cook, stirring, for 30 seconds or until fragrant.

2              Add mince and cook, stirring, for 4-5 minutes to brown. Stir in flour, then stock and bring to simmering. Cover and cook, stirring occasionally, for 4-5 minutes or until mixture thickens. Season with a grind of salt and black pepper.

3              Meanwhile, steam or microwave cauliflower. Drain. Remove pan fromheat. Add cauliflower with most of the cheese, mix well to combine and melt cheese. Serve scattered with parsley and
remaining cheese.

So tell me, what do you think of referring to mince as’ burger’?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Carrots, celery, onion, garlic,
Krismaw Gardens – Hastings; Smoked Chipotle Flake: Orcona Chillis ‘n Peppers – Hastings; Cheese: Origin Earth
Havelock North; Parsley:  The Chef’s Garden@Epicurean
Hastings; Store Cupboard Ingredients: vegetable oil, Italian dried herbs, flour, stock, salt, black pepper

Chicken, Tomato & Pumpkin Stew

Chicken, Tomato & Pumpkin StewYou know that summer has ended when you see pumpkins in the markets!

But, what is also lovely about autumn is that fresh tomatoes are still fabulous, so in this dish I have taken advantage of having both of these great vegetables available together for a short time.

Chicken, Tomato & Pumpkin Stew

At this time of year there are still great tomatoes available at good prices, but during water months make this stew using canned diced tomatoes.

Serves 4-6

1 onion, chopped
olive oil
1 clove garlic, chopped
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
500g boneless chicken thighs, cut into bite-sized pieces
500g peeled and cubed pumpkin
500g tomatoes, diced
lemon juice, to taste
sea salt and freshly ground black pepper
a good handful fresh coriander, chopped

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

3              Add chicken, pumpkin and tomatoes, cover and cook, stirring occasionally, for 20-25 minutes or until chicken and pumpkin is cooked and tomatoes have broken down and formed a thick sauce. If necessary, remove lid from pan and simmer for about 5 minutes to evaporate any excess liquid.  Add a good squeeze of lemon juice and season to taste with salt and black pepper. Stir in most of the fresh coriander. Serve scattered with remaining coriander.

Where did the ingredients for this dish come from:
Chicken: Bostocks Organic Chicken – Hastings; Onions, garlic,
tomatoes, lemon:
Krismaw Gardens – Hastings; Pumpkin,
The Chef’s Garden @ Epicurean – Hastings; Paprika:
Orcona Chillis ‘n Peppers; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: cumin, ground coriander, cinnamon, 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

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

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Follow my blog with Bloglovin