Tag Archives: mint

Fried Zucchini & Potato Salad with Basil Dressing

Fried Zucchini & Potato Salad with Basil DressingaFried and salad in a recipe title – that might just be the best of both worlds!

If you have them in your garden, no doubt, you are looking for ways to use the prolific zucchini and this is certainly a good way to get rid of a good quantity.

While this recipe only uses four, it is easy to make double or triple the amount, if feeding a crowd or to have leftovers for lunches for a couple of days. Ring the changes by topping with different dressings – I think the Tomato & Balsamic Dressing I used a few weeks ago on my Steak, Potato & Tomato Salad would also be great on this salad.

Fried Zucchini & Potato Salad with Basil Dressing

When entertaining, divide the salad between two or three bowls and top each with a different dressing. Or place the undressed salad in a large bowl and serve bowls of dressings on the side.

Easy ways to offer a variety of flavours with minimal effort – just what you need for summer entertaining.

Serves 4

500g new potatoes, scrubbed
4 medium zucchini
sea salt and black pepper
1 tbsp olive oil
2 tbsp lemon juice
BASIL & MINT DRESSING
¼ cup basil leaves
good sprig mint
3-4 tbsp olive oil

1              Place potatoes in a saucepan of cold water, cover and place over a high heat. Bring to the boil, remove lid, add salt to taste and simmer for 10 minutes or until just cooked. Drain and set aside to cool slightly.

2              Meanwhile prepare zucchini, trim ends from zucchini, then cut lengthwise into quarters, then crosswise into 5 mm cubes. Place zucchini in a bowl, season with a couple of good grinds of salt and set aside for 20-30 minutes. Drain.

3              Heat a large frying pan over a medium-high heat, add a good drizzle of oil and swirl to coat base of pan, add zucchini, spread out in a single layer and cook, tossing occasionally, until brown. Transfer to a bowl.

4              Cut potatoes in cubes about the same size as the zucchini. Heat frying pan over a medium-high heat, add another good drizzle of oil and swirl to coat base of pan, add potatoes and cook, tossing occasionally, until brown. Transfer to bowl with zucchini.

5              Meanwhile make dressing, place basil and mint leaves, lemon juice and about half the oil in a small processor and process, adding more oil as required to form a dressing.

6              Pour dressing over zucchini and potatoes and toss to combine. Season with salt and black pepper, if necessary. Serve warm or at room temperature.

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”]

Roasted Summer Vegetables & Chicken with Cucumber Yogurt Sauce

Roasted Summer Vegetables & ChickenThese wonderful summer vegetables are getting a right old work out in my kitchen, but that’s what eating locally and seasonally is all about.

And do you know there is even a word for it – scorpacciata
translated literally it means “big feed”, but it also refers to eating large amounts of local in-season food!

Roasted Summer Vegetables & Chicken with Cucumber Yogurt Sauce

This could also be cooked in a large dish on a covered barbecue.

Serves 4

4 chicken thighs
olive oil
sea salt and freshly ground black pepper
2 medium eggplant, thickly sliced
2 largish zucchini, thickly sliced – I used 1 green and 1 yellow
2 large red capsicums, cut into large pieces
CUCUMBER-YOGURT SAUCE
1 cup Greek-style natural yogurt
2 green onions, thinly sliced
2 tsp shredded fresh mint
1 tsp ground cumin
1 medium cucumber, peeled and diced

1              Preheat oven to 200°C. Brush chicken with a little olive oil and season with a grind of salt and place on a large baking tray.

2              Place eggplant, zucchini and capsicum in a plastic bag, add a good drizzle of oil, twist top of bag and shake to coat vegetables with oil. Arrange vegetables around chicken in a single layer. Bake for 30-40 minutes or until chicken and vegetables are cooked.

3              Meanwhile, make sauce. Place yogurt, cucumber, green
onions, mint and cumin in bowl and mix to combine. Season with a good grind of salt and black pepper.

4              Divide vegetables and chicken between individual serving plates and serve a dollop of sauce on the side. Alternatively, pile
vegetables on a serving platter, top with chicken and serve sauce in a bowl on the side.

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”]

Harissa & Yogurt Zucchini Slaw

Harissa Zucchini SlawThe zucchini season is here and for those who have one or more plants in the garden there will be an abundance for the next several months.

Even for those who do not have a zucchini plant in their vegie patch, this vegetable even this early in the season, is one of the cheapest right through summer.

With its Moroccan flavours this easy slaw starring zucchini is a great addition to the barbecue table or try it with sausages in a bread roll for a Moroccan-style hot dog.

Harissa & Yogurt Zucchini Slaw

The slaw be can be made several hours in advance, however is best made on the day of serving.

Serves 4

½ small red onion, minced
1 clove garlic, minced
½ cup plain Greek-style yogurt
1 tsp grated lemon zest plus 1 tsp juice
1 tsp Orcona haissa Paste, to taste
4 small zucchini, cut into thin batons
½ cup mint, cut into thin strips

1              Place onion, garlic, yogurt, lemon juice and zest and harissa paste in a bowl and mix to combine.

2              Add zucchini and mint and toss gently to combine. Cover and refrigerate until ready to serve.

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”]

Other zucchini recipes you might like to try:

Zucchini Dip 002a

Zucchini & Mint Dip

Roast Zucchini with Chipotle Mint Vinaigrette

Roast Zucchini with Chipotle Mint Vinaigrette

Zucchini Spread

Zucchini Spread

 

Green Rice

Green Rice 006a

This Mexican-inspired rice dish has a fresh herby flavour and best of all it is easy.

As regular readers know I tend to use brown rice as I like its chewy texture and nutty flavour, plus, of course, there is the extra health benefit and I have once again used it here for these reasons.

This is my take on the classic Mexican rice dish – Arroz Verde – it adds interest to the simplest meal and is a great addition to a
vegetarian meal.

Green Rice

To ensure even mixing of the herbs chop them together.

Traditionally a green poblano would be used in this dish, but as poblanos are not yet in-season I have used a Serrano chilli, which gives the dish just a hint of heat. It is important for this dish to remove the seeds from the chilli to avoid it being too hot.

Serves 4

1 cup long-grain brown rice
1 medium onion, chopped
1 clove garlic, chopped
½ serrano chilli, or to taste, seeds and ribs removed, chopped
3 cups vegetable or chicken stock
¼ cup vegetable oil
1 cup chopped fresh leafy herbs – I used each ½ cup of chopped coriander and parsley, with a some mint leaves
sea salt

1              Place rice in a heatproof bowl, pour boiling water to cover and set aside to stand for 15 minutes. Drain and rinse under cold
water, then drain again and set aside

2              Place onion, garlic, chilli and ½ cup stock in a food processor and process until smooth – you will have liquid puree.

3              Heat a heavy-based saucepan over a medium heat, add oil and heat for 30 seconds or until simmering. Add rice and cook, stirring, for 2 minutes to toast. Stir in chilli mixture and cook, stirring, for 1 minute before stirring in remaining stock. Bring to boil, reduce heat, cover and simmer for 35-40 minutes or until liquid is absorbed and rice tender.

4              Stir in herbs and a good grind of salt, cover and stand for 5 minutes before serving. Just prior to serving, fluff up with a fork.

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”]

Other rice recipes you might to try:

Spicy Coriander Rice

Spicy Coriander Rice

Fennel, Leek & Lemon Risotto

Fennel, Leek & Lemon Risotto

Celery Risotto

Celery Risotto

 

Zucchini & Mint Dip

Zucchini Dip 002aI came across this recipe on another blog The Kitchn a few days and thought ‘that sounds good’ and ‘I must make that while zucchini are still in season’. So when then was a lonely looking zucchini in the vegetable crisper it seemed to be the perfect way to use it and to get to try this recipe.

This is my very slight adaption of the recipe on The Kitchn – take a look at their recipe as there is a lovely story about how the recipe came about.

Zucchini & Mint Dip

Makes about 1 cup

2 tbsp olive oil
1 medium (about 150g) zucchini, halved lengthwise and sliced into 2.5cm pieces
½ cup Greek-style natural yogurt
2 tbsp mint, roughly chopped
1 clove garlic, crushed
1 tsp grated lime or lemon zest plus 1 tsp juice
salt and freshly ground pepper

1              Heat oil a small non-stick frying pan over a medium heat. Add zucchini and cook for 4-5 minutes each side or until brown.
Remove pan from heat and allow zucchini to cool to room
temperature.
2              Place zucchini with their pan juices in a food processor. Add yogurt, mint, lime or lemon zest and juice and pulse to combine.
Season to taste wit salt and pepper. Spoon dip into a serving bowl

Serving suggestion: Drizzle dip with a little additional olive oil,
scatter with some additional mint and lime or lemon zest and top with some sliced or chopped green olives.

Happy cooking and eating.

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”]