Tag Archives: garlic

Chicken with Mushrooms & Garlic

Chicken with Mushrooms & Garlic

Chicken, mushrooms and garlic are a great combination and in this easy pan dish they make a great family meal that is good enough for mid-week entertaining.

Chicken with Mushrooms & Garlic

In this dish I have used whole, non-homogenized milk – this milk is so creamy and delicious that I use it rather than cream when just a small amount of creaminess is needed in a dish.

We are lucky enough in Hawke’s Bay to have a boutique dairy company (Origin Earth – who I work for) that produce this wonderfully creamy milk, but if you don’t have something similar in your part of the world use half milk and half cream.

Serves 4

butter
olive oil
4 chicken thighs
250g mushrooms, sliced
1 bulb garlic, broken into cloves, peeled
1 tsp dried thyme
1 cup chicken stock
¼ cup whole milk
a handful of fresh parsley, chopped

1              Place a knob of butter and a splash of oil in deep-frying pan with a lid, over a medium heat, once butter melts and foams, add chicken skin-side down and cook, for 4-5 minutes or until brown, turn over and cook for 4-5 minutes longer. Remove chicken from pan and set aside.

2              Reduce heat, add mushrooms, garlic and thyme to pan, cover and cook, stirring occasionally, 8-10 minutes or until mushrooms start to soften. Remove from pan and set aside.

3              Add stock and bring to simmering, stirring, to loosen any bits on the base of the pan. Stir in milk, bring back to simmering and
simmer, stirring occasionally, for 8-10 minutes or until liquid
reduces by about half.

4              Return chicken to pan, cover and cook for 30 minutes or
until chicken is cooked through. Stir in parsley and serve with a new or mashed potatoes and a steamed green vegetable of your choice.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Mushrooms: Te Mata
Mushrooms
– Havelock North; Garlic: Krismaw Gardens – Hastings; Milk: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: butter, thyme.

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 chicken recipes you might like to try:

Roast Chicken & Cauliflower

Roast Chicken & Cauliflower

Chicken, Bacon, Chickpea & Kale Bake

Chicken, Bacon, Chickpea & Kale Bake

Cheesy Chicken, Potato & Bacon Bake

Cheesy Chicken, Potato & Bacon Bake

 

Groper with Soy Braised Onions & Garlic

Groper wiht Soy Braised Onions & Garlic

This my take on a Malaysian dish called Chuan-Chuan – it is a dish which is packed with so much flavour, but comes together in less than 20 minutes. I served it on a bed of steamed spinach with a side of steamed brown rice.

I love the way so many Asian recipes match fish with robust flavours to give dishes that are so different from those of so many other
cuisines which tend to team fish with more delicate flavours.

Groper with Soy Braised Onions & Garlic

I love and use fresh chillies regularly, however, their true season is high summer, so when they are plentiful I freeze them to use during the months when they are not as readily available. Simply freeze whole and pull out and use as required – they defrost within in minutes and in most cases can be sliced or chopped while still partially frozen.

Serves 4

vegetable oil
sea salt
4 x 175g hāpuku or groper steaks
2 medium onions, thinly sliced
4 cloves garlic, thinly sliced
2 tbsp finely grated ginger
1 tsp brown sugar
1 tbsp soy sauce
1 tsp rice wine vinegar
freshly ground black pepper
1 small red chilli, thinly sliced – I used a Bird’s eye

1              Heat a large frying pan over a medium-high heat. Add a splash of oil and swirl to coat base of pan. Season fish steaks lightly with salt, add to pan and cook for 4-5 minutes each side – exact cooking time will depend on thickness of steaks, the fish does not have to be completely cooked through at this stage. Remove fish from pan and keep warm.

2              Reduce heat, add a little more oil, if necessary, and onions, cover and cook, stirring occasionally, until for 8-10 or until onions start to brown. Add garlic, ginger and sugar and cook, stirring, for 45-60 seconds or until fragrant. Stir in soy sauce and vinegar and cook, stirring, for 1-2 minutes. Season with a good grind of black pepper and return fish steaks to pan, cover and cook for 1-2 minutes to heat through and finish cooking. Serve scattered with chilli.

So tell me, team fish with delicate or robust flavours?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onions, garlic: Krismaw Gardens – Hastings; From the freezer: chilli; Store Cupboard Ingredients: vegetable oil, ginger, brown sugar, soy sauce, rice wine 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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Portuguese-style Bread & Garlic Soup with Coriander & Fish

Portuguese-style Bread & Garlic Soup with Coriander & FishBread soups and salads have long been popular dishes in peasant cultures as they are a great way to make use of day-old or older bread and turn it into a delicious nourishing meals.

Italian Pappa al Pomodoro (Tomato and Bread Soup), Tuscan Ribollita (a soup of cavolo nero, beans, bread and other vegetables) and
Spanish Sopa de Ajo (Bread and Garlic Soup) are just some examples of well-known bread soups.

A few days ago over on Kevin is Cooking I saw his recipe for
Portuguese Bread and Garlic Soup with Cilantro and Fresh Shrimp and just loved the look and the flavours in this dish. Now, where I live all the shrimp or prawns are frozen and reasonably
uninteresting in terms of flavour and taste, so I knew I wasn’t going to use them, but thought fish would make a good alternative.

Portuguese-style Bread & Garlic Soup with Coriander & Fish

Kevin said about this dish “Super easy, quick and full of flavor. What more could you ask for after a hard day at work, right?” And he is so right – I actually almost court myself out with how quick this was to make!

What I love about Kevin’s recipe is the crispy bread with retains some crunch when add just before serving.

Serves 4-6

1 large bunch roughly chopped cilantro leaves and stems
6 cloves garlic
1 serrano chilli, seeded, and chopped (optional), or to taste
sea salt and freshly ground black pepper
½ cup olive oil
6 slices day old sourdough bread
6 cups chicken stock
4 eggs
500g firm white fish fillets, cut into largish pieces

1              Preheat oven to 180°C. Place coriander, garlic and chilli with a good grind of salt and black pepper in a food processor with a good splash of oil. Pulse to roughly chop. Add remaining oil and purée to a smooth paste. Place ½ cup of paste in a bowl and set aside.

2              Cut bread into cubes, place on a baking tray and toast in oven until golden brown. Add to the bowl with the coriander paste and toss to coat. Set aside.

3              Place remaining paste in a large saucepan over medium heat and cook, stirring, for 3-5 minutes or until fragrant. Add stock and bring to a boil.

4              Place eggs in a bowl and whisk to combine. Reduce heat and slowly whisk eggs into stock. Add fish and cook until it flakes when tested with a fork. Remove pan from the heat, add toasted bread
cubes and mix to combine. Ladle into bowls and serve immediately.

So tell me, do you stale bread and if so how?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Garlic: Krismaw Gardens –
Hastings; Bread: The Love ‘n Oven; Napier; Coriander: The Chef’s
Garden @ Epicurean
– Hastings; Chilli: Orcona Chilis ‘n’ Peppers – Hastings; Eggs: Verry Eggs – Napier; 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 adapted by Rachel Blackmore

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Broccoli Cooked Forever

Broccoli Cooked Forever

Yes, that is the title of this recipe and my goodness it is so buttery and delicious it’s hard to stop eating it! And it uses every part of the broccoli and makes it all equally fabulous.

I first saw this way of cooking broccoli over on Food 52 and have cooked it a number of times over the last few years, using both
broccoli and cauliflower or a mix of the two. If you prefer you could call it broccoli confit.

Originally from a book called Tasty: Get Great Food on the Table Every Day, Houghton Mifflin Harcourt, 2006, by Roy Finamore, this really is something you need to try. Roy’s original recipe includes chilli which I sometimes include, but on this occasion didn’t.

Broccoli Cooked Forever

Fabulous as a vegetable side, it is also great spread on crusty bread or on a platter for dipping. You could also try it tossed through pasta or as pizza topping. Warning: It is very rich!

Serves 4-6

1-2 heads broccoli
1 cup olive oil
4 garlic cloves, sliced thin
4 anchovy fillets, chopped
sea salt and freshly ground black pepper

1              Cut broccoli in florets. Peel stems and cut into 5mm thick slices. Blanch broccoli briefly in boiling water. Drain and set aside. Alternatively, the broccoli can be cooked for a couple of minutes in the microwave.

2              Place oil and garlic in a large saucepan over a medium heat, until garlic starts to sizzle. Stir in anchovies, then add broccoli and season with a good grind of salt and black pepper.

3              Reduce heat to very low, cover and cook, stirring
occasionally, for 2 hours. After 2 hours the broccoli will be very
tender and buttery. Serve hot, warm or at room temperature.

Where did the ingredients for this dish come from:
Broccoli, garlic: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: anchovies, 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 very slightly adpated by Rachel Blackmore

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Other broccoli recipes you might like to try:

Broccoli, Pea & Potato Curry

Broccoli, Pea & Potato C

Beef, Broccoli & Shiitake Mushroom Sauté

Beef, Broccoli & Shiitake Mushroom Sauté

Broccoli, Herb & Lemon Pesto

Broccoli, Herb & Lemon Pesto

 

Slow-Cooked Kale

Slow-Cooked Kale

I have been cooking kale in this way for a number of years and really can’t remember where I first saw this method, but over the years I have seen similar recipes in numerous places.

What I love about cooking kale like this, is it deepens the flavour and I have even converted non-kale eaters into, if not kale lovers, at least kale acceptors!

I think kale is a wonderfully versatile vegetable and it is most
plentiful during the cooler months, a characteristic of kale which I love is how well it keeps – fresh kale, stored in a plastic bag in the vegetable drawer of the refrigerator lasts for at least a week.

Slow-Cooked Kale

This is so easy, you can hardly call it a recipe, but it is a method for cooking this wonderful winter vegetable which you should have at your fingertips.

Serve as a side dish to roast meat or chicken, casseroles or stews.

Use an oil to compliment what you are serving this with – for example, if your accompanying dish uses olive oil you that.

Serves 4

oil of your choice – depending on what you are serving this with
1 sprig rosemary
1 red onion, sliced
4 garlic cloves, smashed
1 bunch kale, ribs removed, leaves chopped
sea salt and freshly ground pepper

1              Place onion, rosemary and a good splash of oil in a large saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

2              Add garlic and cook, stirring, for 30 seconds or until fragrant.

3              Add kale, toss to combine, add splash of water, cover and cook over a low heat, stirring, occasionally for 30 minutes or until kale is very tender. Remove rosemary and season with a good grind of salt and black pepper.

Where did the ingredients for this dish come from:
Onion, garlic: Krismaw Gardens – Hastings; Kale, rosemary: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard
Ingredients:
oil, 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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Slow-cooked Zucchini

Slow-cooked ZucchiniThis is a great way to cook zucchini if they are a little larger than you would like – you will know what I mean if you have a plant in the
garden!

I first saw this way of cooking zucchini in Stephanie Alexander’s The Cook’s Companion, Penguin, 2004, but have also seen similar recipes in any number of Italian cookbooks.

Slow-cooked Zucchini

I love the vibrant green colour of this dish and the aromas as it is cooking makes you want to eat it straight from the pot!

Serves 4-6

olive oil
4 medium to large zucchini, cut into chunks
1 clove garlic, finely chopped
1 tsp coriander seeds, coarsely chopped
sea salt and freshly ground black pepper
lemon juice

1              Heat a large saucepan over a medium heat, add a good splash of oil and swirl to coat base of pan. Add zucchini and
coriander seeds to pan and season with salt and black pepper.
Reduce heat to low, cover and cook, stirring occasionally for 30-45 minutes or until zucchini are very soft – if there are excessive juices in the pan, remove lid and simmer for 5-10 minutes longer to
evaporate.

2              Remove pan from heat and season with lemon juice and salt and black pepper.

Serving suggestions: Great served hot with grilled or pan-cooked fish. Serve at room temperature on as part of a buffet. Team
leftovers with crumbled feta cheese and put between slices of grainy bread or in a roll – delicious!

Where did the ingredients for this dish come from:
Zucchini: The Chef’s Garden @ Epicurean – Hastings; Garlic, lemon: Krismaw Gardens – Hastings; Olive oil: The Village Press
Hastings; Store Cupboard Ingredients: coriander seeds, 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 slightly adapted by Rachel Blackmore

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Cauliflower & Garlic Mash

Cauliflower & Garlic Mash

Cauliflower mash is often given as an alternative to mashed
potatoes and while it may look vaguely similar it is a fabulous dish in its own right and serving it mashed is just another great addition to your repertoire of cauliflower recipes.

Cauliflower & Garlic Mash

The roasted garlic add subtle, mellow undertones and while olive oil can be used rather than butter, butter really does take this simple side to
another level.

Serves 4-6, depending on the size of your cauliflower

1 whole head garlic
1 tbsp olive oil
1 large head cauliflower cut into florets
½ cup chicken or vegetable stock
50g butter
sea salt and freshly ground black pepper

1              Preheat oven to 200°C.

2              Remove excess papery skins from the garlic and using a sharp knife cut off the top to expose the cloves. Place garlic head on a piece of aluminium foil and drizzle with oil. Wrap foil around garlic to enclose. Place on a baking tray and roast for 40-45 minutes or
until garlic is very soft and starts to caramelise.

3              Remove garlic from oven, unwrap foil and allow to cool.

4              Meanwhile, steam or microwave cauliflower until very
tender – do not boil as this will make the final mash too watery.

5              Transfer cauliflower to a food processor and pulse to
roughly chop. Squeeze cooked garlic from cloves and add to
cauliflower with stock and butter. Season with a good grind of salt and black pepper.

Where did the ingredients for this dish come from:
Cauliflower: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Garlic: JJ’s Organics – Napier; Store Cupboard
Ingredients:
butter, stock, salt, 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 cauliflower recipes you might like to try:

Cauliflower & Potato Curry

Cauliflower & Potato Curry

Deli Cauliflower Salad

Deli Cauliflower Salad

 

Garlic Green Beans

Garlic Green Beans

Don’t you just love recipes that have next-to-no ingredients and are quick and easy? Well here is one that is sure to become a favourite.

I saw this way for cooking green beans over on Food 52 and could
almost taste the beans and garlic as I read the recipe, they say it has been adapted from The Foods and Wines of Spain, Knopf, 1982 by
Penelope Casas, so this is my take on their recipe. In Spanish it has the rather lovely name of Judias Verdes con Ajo.

Garlic Green Beans

Not really a recipe, more a way of cooking.

Serves 4

500g fresh green beans
knob of butter
1 clove garlic, crushed
sea salt

1              Top and tail (trim ends of) beans.

2              Melt butter in a frying pan with a lid. Add beans and cook over a medium-high heat, stirring frequently, for 5 minutes or until beans start to brown.

3              Reduce heat, cover and cook, stirring occasionally, for 15-20 minutes or until beans are tender. Add garlic and good grind of salt and toss to combine.

Where did the ingredients for this dish come from:
Garlic, beans: Krismaw Gardens – Hastings; Store cupboard Ingredients: butter, 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 adapted by Rachel Blackmore

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Oven-Roasted Shiitake Mushrooms

Shiitake Mushrooms 008b

For those who saw my Silent Sunday photo yesterday and are
wondering how I used those lovely shiitake mushrooms here is the answer.

But first, a little bit about these special mushrooms, and they are special.

ShiitakesMulti

They are being organically grown right here in Hawke’s Bay by Bruce and Jane Mackinnon of Hillcroft Mushrooms. The
Mackinnon’s also organically grow oyster mushrooms which I have had in the past and are also excellent.

While most of their crop goes to chefs, from time to time, they are available from JJ’s Organics and I got these little beauties from them at the Napier Urban Food Market.

Of course, deciding what do my treasures was probably the hardest part, I knew I wanted them to shine and be the hero of my meal. I had also decided that I didn’t want to use them in a stir-fry or Asian-style soup – two ways they are often used, so, as I often do when looking for inspiration and information I turned to the internet.

One recipe that kept appearing and took my fancy was a very simple one which just added a little olive oil, garlic and salt to the
mushrooms before roasting – perfect I thought

Oven-Roasted Shiitake Mushrooms

A recipe very similar to this, from all accounts, appears in a book called the Passionate Vegetarian by Crescent Dragonwagon – I had never heard of Ms Dragonwagon until the other day, but I am now on the hunt for this book!

shiitake mushrooms – as many as you can afford – stems removed and saved for another use, they are a great addition to stock
olive oil
2 large cloves garlic, finely chopped
sea salt

1              Preheat oven to 200°C.

2              Place prepared mushrooms in a bowl, drizzle with olive oil, add garlic and a good grind of salt and toss to combine.

3              Tip mushrooms into a baking dish, spread out in a single
layer and roast for 20-30 minutes, tossing mushrooms a couple of times or until mushrooms are starting to colour and are a just a little crunchy. Serve warm or at room temperature.

Happy cooking and eating.

Recipe very slightly adapted by Rachel Blackmore

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Garlic & Olive Oil Sautéed Spinach

Sauteed Spinach 015aThis isn’t really a recipe, but rather the best darn way you will ever cook spinach to serve as a simple side.

Not only does it taste good, but it is so easy and if serving when
entertaining most of the preparation can be done in advance.

I have been cooking spinach in this way forever and had to think where I had originally found it, then remembered it was from
Marcella Hazan’s The Essentials of Classic Italian Cooking – a book which I have mentioned on more than one occasion.

Garlic & Olive Oil Sautéed Spinach

If preparing in advance, cook the spinach to the end of step 2, then
complete step 3 and when ready to serve, gently reheat the oil, add the spinach and complete as per recipe. I don’t usually do this more than a couple hours in advance, as there is then no need to refrigerate and the spinach still tastes fresh.

Serves 4 as a side dish

1 good-sized bunch spinach
salt
¼ cup olive oil
4 cloves garlic, peeled and smashed

1              Prepare spinach by removing stems at the base of the leaf. Discard stems and wash leaves well in several changes of water.

2              Shake leaves dry – there will still be water clinging to them, this is what you want – and place in a large saucepan with 2 tsp salt. Cover and cook over a medium-high heat for 5-8 minutes or until spinach wilts. Drain well, but do not squeeze and set aside.

3              Place oil and garlic in a frying pan over a low heat and cook until garlic turns golden – take care not to burn – remove and
discard garlic.

4              Add spinach to pan and cook, tossing to coat with oil, for 2-3 minutes to heated through

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other spinach recipes you might like to try:

Spinach in Spiced Yogurt Sauce

Spinach in Spiced Yogurt Sauce

Spinach, Bacon & Tomato Pasta Sauce

Spinach, Bacon & Tomato Pasta Sauce

Potato & Spinach Bake

Potato & Spinach Bake