Tag Archives: new potatoes

New Potato, Leek & Asparagus Braise

New Potato, Leek & Asparagus Braise

Oh, yeah, at last asparagus is plentiful and we have had several meals of it just steamed, so now it’s time to enjoy it some other ways and here it is as part of a celebration of spring vegetables – new
season’s leeks, potatoes and asparagus.

Hawke’s Bay has long been an asparagus growing area and the first asparagus always signals the end of winter.

I remember years ago when I was flatting with my brother and a girl, Rose, who later became my sister-in-law (and who sadly, a few years ago, was a victim of breast cancer), arriving home with a kilo of asparagus only to find they also each had a kilo. We had all
purchased our asparagus at the same road side stall for 50c per kilo! So what did we do with our three kilos of asparagus – no, we didn’t keep it for the next few nights, we cooked all three kgs and ate it just with butter and freshly ground black pepper – it was one of those memorable meals for its seasonal simplicity and the enjoyment of sharing food you love with people you love – oh happy memories and if only asparagus could still be purchased for 50c a kilo!

New Potato, Leek & Asparagus Braise

Serves 4

4 slim leeks, thinly sliced
olive oil
2 cloves garlic, sliced
600g new potatoes, scrubbed and diced
1 cup vegetable stock
500g asparagus, cut into 2cm pieces – keep stems and tips separate
a good handful of parsley, chopped
sea salt and freshly ground black pepper

1              Place leeks 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 leeks are soft. Add garlic and cook, stirring, for 30 seconds or until fragrant.

2              Add potatoes and stock, cover, bring to simmering and
simmer, stirring occasionally, for 10-15 minutes or until potatoes are tender.

3              Add asparagus stems and cook, for 3-4 minutes or until just tender. Add asparagus tips and cook for 2-3 minutes. Stir in most of the parsley, reserving some for scattering. Season to taste with a good grind of salt and black pepper.

So tell me, how do you like to prepare asparagus?

Where did the ingredients for this dish come from:
Asparagus, potatoes, leeks, parsley; JJ’s Organics; Garlic: Krismaw Gardens – Hastings; 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 by Rachel Blackmore

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Other asparagus recipes you might like to try:

Sesame Salmon & Asparagus Salad

Sesame Salmon & Asparagus Salad

Roasted Chorizo & New Potatoes with Asparagus

Roasted Chorizo & New Potatoes with Asparagus

Smoked Salmon, Cucumber, Asparagus & Mint Salad

Smoked Salmon, Cucumber, Asparagus & Mint Salad

Asparagus - A Spring Treat

Asparagus – A Spring Treat

 

Smashed Cheesy Roasted New Potatoes

Smashed Cheesy Roasted New Potatoes

New potatoes are the first sign of spring and these very early ones from JJ’s Organics are a lovely treat after what feels like months of eating some very uninteresting potatoes.

We have been enjoying them just boiled with butter and herbs and a few weeks ago with crème fraîche and My Homemade Caviar. But, now that the initial thrill of new potatoes has worn off, it is time to use them in some different ways and I love them roasted – crunchy on the outside with delicious soft flesh!

Smashed Cheesy Roasted New Potatoes

Serves 4

4 medium new potatoes, scrubbed
sea salt
olive oil
1 cup grated hard cheese of your choice – I used a local sheep cheese
2 tbsp fresh parsley, chopped

1              Preheat oven to 220°C.

2              Place potatoes in a saucepan of cold water and bring to the boil over a medium heat. Remove lid, add salt to taste and cook for 20-30 minutes or potatoes are tender. Drain and return to pan to dry a little.

3              Place potatoes on a large baking tray and crush or smash – they should be broken, but still remain somewhat whole. Drizzle with oil and roast for 15-20 minutes or until edges are starting to brown and crisp. Sprinkle with cheese and roast for 10 minutes
longer or until cheese melts and is golden. Serve scattered with chopped parsley.

So tell me, how do you like to cook and serve new potatoes – after the thrill of the first of the season?

Where did the ingredients for this dish come from:
Potatoes, green onions: JJ’s Organics – Napier; Cheese: Origin Earth – Havelock North; Parsley: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
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 by Rachel Blackmore

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Roasted Chorizo & New Potatoes with Asparagus

Chorizo, New Potatoes & Asparagus 007a

Seasonal, locally grown new potatoes and asparagus are teamed with local made chorizo sausage from artisan producer Rob Beard of Wild Game Salamis to create a simple meal which is inspired by one which appears in Nigel Slater’s book Eat 4th Estate 2013.

Roasted Chorizo & New Potatoes with Asparagus

During cooking the chorizo give up quite a few juices, do not discard, as they are full of flavour and delicious as a dipping oil for bread.

Serves 4

500g new potatoes, scrubbed
4 (100-125g each) chorizo sausages
1 large red onion, sliced
500g asparagus, trimmed

1              Preheat oven to 180°C.

2              Place potatoes in a saucepan of cold water, cover, place over a medium-high heat and bring to the boil. Remove lid, add salt to taste and simmer for 15-20 minutes or until potatoes just tender. Drain and cut into slices or cubes, if desired.

3              Cut chorizo sausages in half lengthwise and score several times on rounded side.

4              Place potatoes and onion slices in a baking dish, drizzle with olive oil and toss to combine. Top with chorizo and bake for 20-25 minutes, tossing a couple of times.

5              Meanwhile, boil, steam or microwave asparagus until tender. Serve with chorizo mixture.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using chorizo you might like to try:

Chorizo-stuffed Potatoes

Chorizo-stuffed Potatoes

Squid, Chorizo and White Bean Stew

Squid, Chorizo and White Bean Stew

Warm Roasted Mushroom, Potato & Chorizo Salad

Warm Roasted Mushroom, Potato & Chorizo Salad