Tag Archives: olive oil

Harissa Aioli

Harissa Aioli

I love homemade mayonnaise – the base to aioli – but even the food
processor method is sometimes just a little bit too much work. So, when I saw this method on Serious Eats using the immersion or hand blender, I thought if this works it is going to become a new favourite (and it is). I tried it and loved it. I can’t believe that I haven’t come across it before – oh well, that is one of things that I love about
cooking and blogging, there’s always something new to learn, whether it’s a new flavour combination or technique as here.

Serious Eats tells us that the reason this recipe works is ‘The hand blender allows you to add all the ingredients for the emulsion at once, using the power of its vortex to slowly incorporate oil.’

Harissa Aioli

This creamy and spicy aioli is a delicious dip for wedges, grilled vegetables or crumbed or fried fish or mix it with canned tuna or cooked chicken for an interesting sandwich filling.

Obviously, other flavours can be added to the base or for a wonderful homemade mayo just use egg, lemon juice, oil and salt and pepper.

Makes about 1 cup

1 whole free-range egg
4 medium cloves garlic, minced
2 tsp fresh lemon juice
½ cup light flavoured vegetable oil – I use rice bran oil
½ cup extra-virgin olive oil
sea salt and black pepper
harissa paste

1              Place egg, garlic and lemon juice in an immersion (hand) blender jug. Pour in vegetable oil and let settle for at least 15
seconds. Place blender head in the bottom of the jug and switch it on – as aioli forms, slowly tilt and lift the head of the blender until all oil is emulsified.

2              With blender still running slowly drizzle in olive oil and
continue blending until a thick mayonnaise has formed. Season to taste with a good grind of salt and black pepper. Stir in harissa to taste.

So tell me, do you make mayonnaise?

Where did the ingredients for this dish come from:
Garlic: Krismaw Gardens – Hastings; Harissa: Orcona Chilis ‘n’
Peppers
– Hastings; Egg: Verry Eggs – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: vegetable 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.

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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

 

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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