Tag Archives: egg-free

Smoked Trout, Pea & Preserved Lemon Risotto

RisottobI picked up some fresh peas at the market last weekend and with the hot smoked trout leftover from Sunday’s lunch thought a risotto would be just the thing for last night’s dinner.

My Australian readers will be able to buy hot smoked trout,
however if you live in New Zealand you need to know a fisherperson who will catch the trout for you, then they or you need to smoke it. Trout cannot be sold in New Zealand and it is not farmed for the
purposes of eating. So we were feeling extremely lucky that there was some left from Sunday’s lunch and that the fisherman asked us if we would like it! If you cannot get your hands on hot smoked trout, use hot smoked salmon instead.

Preserved lemons are available from speciality food stores which sell Moroccan and Middle Eastern foods. They are lemons that have been pickled in salt and their own juices. Only the skin is used,
however both the flesh and skin are preserved. To use, rinse under cold water, remove the flesh and discard, then chop or thinly shred the rind.

Smoked Trout, Pea & Preserved Lemon Risotto

Serves 4

50g butter
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1½ cups arborio rice
½ cup white wine
5 cups hot chicken or vegetable stock
2 cups shelled fresh or frozen peas, blanched, refreshed
300g hot-smoked trout fillets, flaked
2 tbs finely chopped flat-leaf parsley
1 tbsp chopped preserved lemon

1              Place butter, oil and onion in large heavy-based saucepan over a medium heat and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Stir in garlic and cook for 1
minute longer.
2              Stir in rice and cook, stirring for 1 minute to coat grains. Add wine and cook for 2-3 minutes or until wine is absorbed.
3              Stir in 1 cup of hot stock and cook, stirring frequently, until stock is absorbed. Continue adding 1 cup of stock at a time, stirring frequently and allowing stock to be completely absorbed before adding more.
4              With the last cup of stock, add peas and continue cooking until rice and peas are cooked. Fold through three-quarters of the trout, half the parsley and half the preserved lemon.
5              To serve, spoon into serving bowls, scatter with remaining trout, parsley and preserved lemon. Accompany with a salad of mixed leaves dressed with a white wine vinegar and olive oil
dressing.

Happy cooking and eating.

Recipe by Rachel Blackmore

Beef, Bacon & Cheese Sandwiches

Sandwiches 004aThese sandwiches are great for feeding a crowd and easy to do on the barbecue, toast the bread on the barbecue grill and cook the
bacon and beef patties on the barbecue plate. The onions can be cooked ahead of time and reheated when required.

The sandwiches can be as simple or as exotic as you fancy. Make your own patties or use good quality purchased ones, use standard tasty cheese or take it up market and use a gourmet cheese – smoked cheese works well on these too. The onions can be as fiery or as mild as you want depending on the tastes of those you are feeding – here I used 2 tablespoons of Orcona’s Hairy Cactus sauce which is a green jalapeno sauce that is medium hot and gave the
onions just a hint of heat without being overpowering.

Beef, Bacon & Cheese Sandwiches

Serves 4

2 tbsp vegetable oil
500g onion, thinly sliced
hot sauce of your choice, to taste (optional)
¼ cup beef stock
8 thick slices bread of your choice
softened butter
4 slices bacon, rind removed
4 beef patties
1 cup grated cheese
¼ cup tomato or barbecue sauce

1              Place oil and onions in a frying pan over a medium heat, cover and cook, stirring from occasionally for 10-15 minutes or until
onions are tender and translucent. Stir in hot sauce and stock and bring to simmering, remove pan from heat.
2              Spread one side of each slice of bread with a little butter. Heat a large frying pan over a medium heat and cook, bread,
buttered side down for about 2 minutes or until toasted. Remove, keep warm and repeat with remaining bread slices.
3              Add bacon to pan and cook, turning once until crisp. Remove, drain on paper towels and keep warm.
4              Heat pan over medium-high heat, add a little oil and beef patties and cook for 3-4 minutes each side or until cooked to your liking. Pile a quarter of the grated cheese onto each patty and cook for about 1 minute longer or until cheese just starts to melt.
5              Place 4 slices of toasted bread, untoasted side up on serving plates. Top with beef patties, bacon, onions, cheese, sauce and
remaining bread slices, toasted side up.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Beetroot & Walnut Dip

Beetroot Dip 002aThis bright red dip has a festive appearance so is perfect when entertaining at this time of year – it’s also inexpensive, simple to make and can be made in advance.

Roasting the beetroot does take some time, but once it is in the oven no attention is required, so it can be left to cook while you are doing other things. The beetroot could be cooked in the microwave which is much quicker but roasting gives a more intense flavour to the finished dip, so I think it is worth cooking them this way.

Beetroot are low in kilojoules, a good source of fibre, folate and vitamin B. Their red colour comes from betanin, a phytochemical which is believed to boost immunity. They are however, messy to prepare with their red colour tending to colour anything they come in contact with. To avoid ending up with beetroot coloured stained hands wear disposable gloves and to protect your clothing wear an apron (even if you don’t usually wear an apron this is the one time it is worth getting it out of the drawer and putting it to use!)

Beetroot & Walnut Dip

With its bright red colour this dip fits in perfectly at any festive occasion and will take you right through summer, but best of all it is also healthy. Wrapping the beetroot in foil helps shorten the cooking time as it steams as it roasts.

Makes a medium-sized bowl

2 medium (300-400g each) beetroot
½ cup walnuts
1 large garlic clove, roughly chopped
1 tbsp tahini
1 tsp ground cumin
juice of 1 lemon, or to taste
3-4 tbsp olive oil
sea salt and freshly ground black pepper, to taste
crackers, to serve

1              Loosely wrap beetroot in foil, place in a baking dish and bake at 180°C for 1½ to 2 hours or until tender – you should be able to easily pierce the beetroot with a skewer.
Remove beetroot from foil and set aside until cool enough to handle.
2              Place walnuts on a baking tray and place in the oven for 5 minutes or until lightly toasted – this can be done while the beetroot are cooking.
3              Once beetroot have cooled a little, remove skin, if they are properly cooked the skin should easily slip off. Cut cooked beetroot into chunks and place in the bowl of a food
processor.
4              Add walnuts, garlic, tahini, cumin, lemon juice and 3 tbsp oil to the food processor bowl and process to make a smooth dip. Season to taste with salt and freshly ground black pepper – add a little more lemon juice and remaining oil, if necessary. Transfer dip to a serving bowl and accompany with crackers.

Happy cooking and eating.

Recipe by Rachel Blackmore

Pan-fried Gurnard with Garlic & Chilli Dressing

gurnard 30 Nov 2013bThis is my (very slight) adaption of a very simple, but delicious recipe from Claudia Roden’s excellent book The Food of Spain, A Celebration (Penguin/Michael Joseph 2012). This book is packed with straight forward achievable recipes for the home cook.

Gurnard fillets with skin on are often available from Tangaroa Seafoods (Tangaroa St, Ahuriri, Napier), but other fish fillets with skin on such as snapper or groper can also be used. Leaving the skin on fish fillets and cooking in this way results in fish with moist flesh and a wonderful crisp skin – the skin can be eaten and is delicious.

If you have a fisherman (or woman) in the family ask them to leave the skin on the filleted fish – just make sure that the fish is well cleaned (scaled) before filleting. Usually fillets with skin on also have bones, so warn those that you are feeding. The bones can easily be removed using tweezers – special fish tweezers are available, are inexpensive and worth investing in if you do a lot of fish preparation.

In New Zealand much of our fish tends to be sold filleted with skin removed, however, this is not the case in many other countries. In many cultures filleted, skinless fish is seen as a way to disguise fish that is past its best – this is not the case here, but I do find it
disappointing that it seems to be what many New Zealanders expect. Having lived in Sydney for 20 years where we shopped regularly at the Sydney Fish Markets it took me a while to readjust to only been occasionally able to buy un-skinned fish fillets and to not having the range of whole fish available that I was used to.

Pan-fried Gurnard with Garlic & Chilli Dressing

While this recipe is for two, it is so simple that it can easily be scaled up to serve whatever number are at your dinner table.

Serves 2

2 gurnard fillets, skin on
sea salt
olive oil
4 cloves garlic, thinly sliced
1 fresh red chilli, seeded (optional), thinly sliced or pinch dried chilli flakes
1 tbsp white wine vinegar
1 tbsp chopped flat-leaf parsley

1          Season fish on both sides with freshly ground salt. Heat a cast-iron frying pan over a high heat, until very hot. Add 1 tbsp olive oil, then add fish skin side down and cook for 2-3 minutes or until skin is brown and crisp. Turn fish over, cover pan with lid slightly askew and cook for 2-3 minutes longer or until fish just starts to flake. Remove fish from pan and place on a warm plate, cover and let rest for 3-4 minutes.
2          Meanwhile, place 3 tbsp olive oil, garlic and chilli in a small saucepan, place over a low heat and heat until garlic is lightly golden – take care not to let the garlic brown or it will be bitter. Remove pan from heat and stir in vinegar and parsley.
3          Pour dressing over hot fish and serve immediately.

The Food of Spain is still in print and should you wish to find out how to get a copy of it contact Beattie & Forbes Booksellers at 70 Tennyson St, Napier or phone (06) 835 8968.

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Origin Earth Factory Shop

logoFor those who didn’t get to the Farmers’ Market on Sunday to get their Origin Earth yoghurt or cheese there is now another option – the recently opened Origin Earth Factory Shop at 393 Te Mata Rd.

The shop has the full range of Origin Earth products including their milk – this however is now readily available at supermarkets around Hawke’s Bay – look for it in New World and Pak ‘n’ Sav
supermarkets and at selected retailers.

To find the Origin Earth Factory and Shop head out of Havelock North as if going to Waimarama – the Origin Earth Factory and Shop is housed in the old Te Mata Cheese Factory, you will see signs
directing you to the shop which is down the drive at the back of the factory. The shop is light and airy with easy parking right at the door and while it is early days I am told there are interesting plans a foot – so I think I will visit again in a few months, but at least for now I know where to get my OE yoghurt and cheese during the week.

Origin Earth Cheesy Potatoes

Serves 4

2 tbsp olive oil
2 large potatoes, scrubbed and diced
2 tbsp finely chopped fresh rosemary
2 cloves garlic, finely chopped
sea salt
freshly ground black pepper
½ round Origin Earth Camembert Cheese, diced
2 tbsp chopped fresh parsley

1              Preheat oven to 220C.
2              Heat olive oil in a frying pan over a high heat. Add potatoes and sauté for 5 minutes or until starting to soften.
3              Add rosemary, garlic and salt and pepper to taste. Cook, stirring occasionally, for 5 minutes longer or until potatoes are tender and golden.
4              Transfer potato mixture to an ovenproof dish. Scatter with camembert cheese and bake for 8-10 minutes or until golden and bubbling.
5              Serve immediately scattered with parsley.

Warm Pumpkin & Feta Salad

Serves 2 as a vegetarian main course or 4 as a side dish

1kg pumpkin, peeled and chopped into 2cm cubes
olive oil
1 small red onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp balsamic vinegar
1 bunch spinach, roughly shredded
¼ cup chopped parsley
160g tub Origin Earth Feta Cheese in Brine, drained and chopped into cubes

1              Preheat oven to 220C.
2              Toss pumpkin in a little olive oil and roast for 20-25 minutes or until pumpkin is soft and golden.
3              Meanwhile, combine red onion, garlic and balsamic vinegar and set aside to macerate while pumpkin is cooking.
4              Turn off oven. Add spinach to pumpkin and toss to combine, return to oven for 5 minutes to wilt spinach.
5              Remove pan from oven, add onion mixture, parsley and half the feta cheese and toss to combine.
6              Serve warm or at room temperature scattered with remaining feta cheese.

Origin Earth Factory Shop
393 Te Mata Rd, Havelock North
Open: Monday to Saturday 11am to 4pm
Visit the Origin Earth website.

Recipes by Rachel Blackmore

Spring Salad of Hot Smoked Salmon & Asparagus

hotsmokedsalmonThere are two methods of smoking, hot and cold. Hot smoking is basically cooking food over smoke and is the method used by most home smokers. Cold smoking is a specialised process.

Salmon is available hot or cold smoked, as the title of this recipe indicates hot smoked salmon is used here. Look for hot smoked salmon at Tangaroa Seafoods (Tangaroa St, Ahuriri, Napier); Hawke’s Bay Seafoods (Corner Pandora Rd & Ahuriri Quay, Ahuriri, Napier, Heretaunga St West, Hastings and Hastings Farmers’ Market every Sunday); The Smoke Hut (Napier Urban Food Market every Saturday and Hastings Farmers’ Market every
Sunday); and from supermarkets.

Five Easy Ways to Use Smoked Salmon

  • Scrambled Eggs and Smoked Salmon: My favourite Christmas Day breakfast, I usually use cold smoked salmon but have also used hot smoked salmon – both are delicious, the presentation is just a little different. When using cold smoked salmon drape the slices across the top of the scrambled eggs and when using hot smoked salmon, remove skin and bones, then flake and scatter across the top of the eggs.
  • Creamy Smoked Salmon and Herb Pasta: Toss flaked hot smoked salmon, herbs of your choice – a combination of dill, parsley and chives works well – and cooking cream through hot cooked pasta of your choice.
  • Smoked Salmon Pate: Skin, bone and flake hot smoked salmon, place in a food processor with cream cheese, lemon juice and dill and blend. Transfer to a serving bowl and accompany with crackers.
  • Smoked Salmon Kedgree: Use hot smoked salmon in your favourite kedgree recipe.
  • Smoked Salmon Crostini: Thinly slice a baguette and toast. Spread toasts with a little cream cheese, then top with slices of cold smoked salmon, thin slices of red onion and capers. Serve with lemon wedges for squeezing.

Spring Salad of Hot Smoked Salmon & Asparagus

Substantial enough as a meal in its own right this pretty salad looks and tastes like spring.  

Serves 4

2 medium potatoes, scrubbed
1 bunch asparagus, tough ends broken off
1 bag mixed salad leaves
½ cup flat-leaf parsley leaves
½ cup mint leaves, coarsely shredded
2-3 large radishes, thinly sliced
300g hot smoked salmon, skin and bones removed
4 green onions, chopped
LEMON DRESSING
1 tsp wholegrain mustard
½ cup olive oil
juice 1 lemon

1              To make dressing, place mustard, olive oil and lemon juice in a small bowl and whisk to combine.

2              Place potatoes in a saucepan of cold water, cover and bring to the boil. Remove lid from saucepan, add salt to taste and simmer for 15-20 minutes or until potatoes are just cooked – take care not to overcook. Drain potatoes and set aside to cool.

3              Bring a saucepan of lightly salted water to the boil, add asparagus and cook for 3-4 minutes or until just tender. Drain, refresh under cold running water to stop cooking, drain again and set aside to cool completely.

4              Cut cooled potatoes into large chunks. Place potatoes, salad leaves, parsley leaves, mint and radish slices in a bowl, drizzle with about half the dressing and toss to combine. Place salad mixture on a serving platter and top with asparagus.

5              Break salmon into chunks and scatter over top of salad, then top with spring onions and finally drizzle with remaining dressing. Serve immediately.

For more information about asparagus refer to previous post Asparagus – A Spring Treat.

Happy cooking and eating.

Recipe by Rachel Blackmore

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