Tag Archives: onion

Indian-spiced Smashed Potatoes

Indian-spiced Smashed Potatoes

When I saw a recipe very similar to this over on Fa’s Kitchen I knew it was something I would love and I wasn’t disappointed – with the lovely warmth of the cumin seeds and curry leaves and a bit of heat from the mustard seeds and chilli flakes it is a really easy way to jazz smashed potatoes.

Fareeha calls her recipe Potato Poriyal and says that she eats it with poori or adds to dosa – sounds good to me – but I just served mine as a side dish to roast chicken thighs.

Further research tells me that potato poriyal is a southern Indian dry vegetable curry that is served as a side dish. There are, of course, many variations, but the common ingredients, in addition to
potatoes and onion, seem to be mustard seeds, curry leaves and
chilli in some form – sometimes whole dried chillies, other times
chilli powder or chilli flakes as I have used.

Indian-spiced Smashed Potatoes

I used frozen curry leaves, but fresh or dried can also be used.

Serve 4

500g potatoes, scrubbed
sea salt
vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
pinch dried chilli flakes
few curry leaves
1 onion, chopped
½ tsp turmeric powder

1              Place potatoes in a saucepan and cover with cold water. Cover, place over a medium heat and bring to the boil, remove lid and season to taste with salt and cook until tender. Drain, smash and set aside.

2              Heat a frying pan over a medium heat, add a splash of oil, mustard seeds, cumin seeds and curry leaves and cook, tossing
occasionally, for a few minutes or until seeds start to pop – take care not to burn. Add onion and cook, stirring occasionally, for 5 minutes or until onion starts to brown. Add turmeric and cook, stirring, for 30 seconds longer.

3              Add onion mixture to potatoes and mix to combine. Return potato mixture to frying pan and cook, tossing, for 4-5 minutes or until potatoes are heated through.

So tell me, how do you like to jazz up mashed or smashed potatoes?

Where did the ingredients for this dish come from:
Potatoes, onion: Krismaw Gardens – Hastings; Store Cupboard
Ingredients:
vegetable oil, salt, mustard seeds, cumin seeds, chilli flakes, turmeric.

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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Other smashed vegetable recipes you might like to try:

Cheesy Smashed Potatoes & Broccoli

Cheesy Smashed Potatoes & Broccoli

Smashed Winter Vegetables

Smashed Winter Vegetables

 

Melted Leeks with Kumara

Melted Leeks with Kumara

This vegetable dish makes a lovely side dish for a roast or is delicious as a bed for simply cooked fish. Because the vegetables are cooked in a foil packet there is the added benefit of easy clean-up.

I have used Kiwi’s favourite, red kumara (Owairaka), but gold (Toka Toka) or orange (Beauregard) kumara or any sweet potato could be used.

Last weekend at the market there were beautiful bunches of lovely baby leeks and this is what I have used here, but this recipe would also work with larger leeks, just cut them lengthwise into quarters then crosswise into 15cm pieces.

Melted Leeks with Kumara

Melted leeks? The leeks are so soft they literally melt in your mouth –
delicious!

Serves 4

olive oil
sea salt and freshly ground black pepper
1 bunch small leeks
4 medium kumara, cut into 5mm thick slices
1 large onion, thinly sliced
2 cloves garlic, thinly sliced
1 lemon, zest grated, fruit cut into wedges
chilli powder, to taste

1              Preheat oven to 200°C. Cut off a piece of aluminium foil twice the length of your baking dish. Place foil in dish, allowing
excess to overhang the ends. Brush foil in pan with oil and season with a grind each of salt and black pepper.

2              To prepare the leeks, remove any tough outer leaves, then halve lengthwise and thoroughly rinse the layers under cold running water, keeping them as intact as possible.

3              Place kumara slices in a single layer on the foil in the pan, top with onion slices, then with leeks. Scatter with garlic, dot with butter and sprinkle with grated lemon zest and chilli powder to taste.

4              Fold the extra foil back over the vegetables and roll ends and edges together to form a parcel. Bake for 30-45 minutes or until
kumara and onion are tender and leeks very soft. To serve, pile
vegetables onto a serving platter, drizzle with any juices and
accompany with lemon wedges.

Where did the ingredients for this dish come from:
Kumara, onion, leeks: Krismaw Gardens – Hastings; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; From the garden: lemon; Store Cupboard
Ingredients:
butter, 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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Cheesy Steak, Mushroom & Onion Sandwiches

Cheesy Steak, Mushroom & Onion SandwichesRump steak isn’t generally my favourite cut, but I do like it for
sandwiches such as this, where I slice it. This substantial sandwich is an easy causal meal that is great as it is or served with a salad of mixed leaves on the side.

Cheesy Steak, Mushroom & Onion Sandwiches

Serves 4

2 large onions, thinly sliced
olive oil
butter
8 large mushrooms, sliced
500g rump steak
sea salt
4 bread rolls, split – toasted, if desired
mustard of your choice
mixed leaves
1 cup grated hard cheese – I used a local hard cheese

1              Place onions and a good splash of oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 15-20 minutes or until onions soften and caramelise. Remove onions from pan and keep warm.

2              Add another splash of oil and a knob of butter and heat to melt butter. Add mushrooms, cover and cook, stirring, occasionally, for 10 minutes or until mushrooms give up their juices, remove lid and cook, stirring occasionally, for 5 minutes longer or until liquid evaporates. Remove mushrooms from pan and keep warm.

3              Season steak with salt. Increase heat, add another splash of oil and when oil is shimmering, add steak and cook, for 3-4 minutes each side or until cooked to your liking. Remove steak from pan,
cover and let stand for 5 minutes. Just prior to assembly, slice.

4              To assemble, spread top half of each roll (cut side) with
mustard. Top bottom half of each roll with mixed leaves, then onions, mushrooms, steak, cheese and finally top half of roll. Serve immediately.

So tell me, which is favourite steak cut – sirloin, rump, fillet or rib-eye?

Where did the ingredients for this dish come from:
Steak: Mad Butcher – Hastings; Onions: Krismaw Gardens – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Rolls: The Love N Oven – Napier; Mixed leaves: The Chef’s Garden
@ Epicurean
– Hastings; Olive oil: The Village Press – Hastings; Cheese: Origin Earth – Havelock North; Store Cupboard Ingredients: butter, mustard, 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 sandwiches you might like to try:

Pork & Bacon Open Sandwiches with Chunky BBQ Sauce

Pork & Bacon Open Sandwiches with Chunky BBQ Sauce

Beef, Bacon & Cheese Sandwiches

Beef, Bacon & Cheese Sandwiches

Bacon, Fig & Rocket Sandwich

Bacon, Fig & Rocket Sandwich

 

Cheesy Roasted Broccoli, Onion & Bacon

Cheesy Roasted Broccoli, Onion & Bacon

Dishes don’t get much simpler than this – toss broccoli, onion and bacon with olive oil and salt and pepper then scatter with cheese and roast!

Cheesy Roasted Broccoli, Onion & Bacon

As with many of my recipes quantities aren’t really important here. To turn into a main dish, add more bacon and serve with crusty bread and a salad of mixed leaves.

Serves 4

1 head broccoli, cut into florets
1 red onion, cut into wedges
2 rashers bacon, chopped
olive oil
sea salt and freshly ground black pepper
½ cup grated hard cheese such as Parmesan or Pecorino – I used a local hard sheep cheese

1              Preheat oven to 200°.

2              Place broccoli, onion, bacon and a good splash of oil in a large bowl and toss to combine. Season with a good grind of salt and black pepper. Tip onto a baking tray and scatter with cheese. Roast for 20-25 minutes or until broccoli is tender.

So tell me, what is your favourite way of cooking broccoli?

Where did the ingredients for this dish come from:
Broccoli, onion: Krismaw Gardens – Hastings; Bacon: Holly Bacon – Hastings; Cheese: Origin Earth – Havelock North; Olive oil: The
Village Press
– Hastings; Store Cupboard Ingredients: 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 broccoli recipes you might like to try:

Broccoli Cooked Forever

Broccoli Cooked Forever

Broccoli in Creamy Camembert Sauce

Broccoli in Creamy Camembert Sauce

Broccoli, Pea & Potato Curry

Broccoli, Pea & Potato Curry

 

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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Baked Eggplant & Capsicum Frittata

Baked Eggplant and Capsicum Frittata

Today marks 100 years since those courageous New Zealander’s and Australia’s landed at, what is now known as, Anzac Cove,
Gallipoli and we take time to remember those who have fought in various conflicts around the world. Wherever you are today if you have been part of our armed forces at some time or are currently one of these brave men or women our thoughts are with you and we thank you.

This recipe is very slightly adapted from a Martha Rose Shulman recipe which I found on the New York Times website, for which she writes.

She says it is a Tunisian recipe and I love the ingredients and
flavours and the fact that you can put in the oven and forget about for half an hour, then serve hot for dinner or let cool and take on a picnic or serve on a buffet table. Leftovers are, of course, fabulous for lunch

Baked Eggplant & Capsicum Frittata

Serves 4

1 large eggplant
olive oil
1 medium onion, finely chopped
1 medium red capsicum, diced
2 medium tomatoes, chopped
2 garlic cloves, finely chopped
6 free-range eggs
½ cup grated hard cheese
¼ cup finely chopped flat-leaf parsley
1 tsp harissa paste, or to taste
sea salt and freshly ground black pepper

1              Preheat oven to 220°C. Line a baking tray with foil and brush with olive oil. Cut eggplant in half lengthwise. Score flesh in a cross-hatch being careful not cut through the skin. Place eggplant, cut side down on prepared tray and bake for 20-30 minutes or until tender. Transfer eggplant to a colander and allow to cool and drain for 10 minutes. Dice eggplant.

2              Reduce oven temperature to 180°C.

3              Meanwhile, place onion and capsicum and a splash of oil in a frying pan, cover and cook over a medium heat, stirring frequently, for 8-10 minutes or until vegetables soften. Add eggplant, tomatoes and garlic and cook, stirring, for 1 minute longer.

4              Place eggs in a bowl and whisk lightly to combine. Add
cheese, parsley and harissa and mix to combine. Add eggplant mixture and mix gently to combine. Season with a good grind of salt and black pepper. Grease a 20cm ovenproof frying pan with a little oil. Pour egg mixture into frying pan and bake for 30 minutes. Serve hot, warm or at room temperature with a salad of mixed leaves on the side.

Where did the ingredients for this dish come from:
Eggplant, capsicum, parsley: Epicurean Supplies – Hastings; Onion, garlic, tomatoes: Krismaw Gardens – Hastings; Eggs: Verry Best Eggs – Napier; Harissa: Orcona Chillis ‘n Peppers – Hastings; Cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: 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 very slightly adapted by Rachel Blackmore

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Roasted Vegetables & Chickpeas

Roasted Vegetables & Chickpeas

The other day I discovered My Legume Love Affair, this was originally the brainchild of Susan at The Well-Seasoned Cook who started it back in 2008!

Since 2013 Lisa at Lisa’s Kitchen has looked after this monthly event which celebrates legumes in all their forms.

The idea behind My Legume Love Affair is to encourage and inspire us to use more legumes, this month the event is being hosted by
Simona of Briciole (I found out about it, as I subscribe to her blog). To find out more about My Legume Love Affair and/or to take part, head over to My Legume Love Affair. I am so looking forward to
seeing what other dishes we see this month.

I decided to take part as I LOVE legumes, but really don’t eat enough of them because they are not one of JR’s favourite foods, but there were no complaints when I served up this mix of wonderfully spiced roasted vegetables and crunchy chickpeas. The aroma as they were cooking was enough to know that dinner was going to be fabulous.

Roasted Vegetables & Chickpeas

Canned chickpeas could be used instead of dried. I love how as the
chickpeas roast they become slightly crunchy and deliciously nutty.

Serves 4 as a main dish or 6-8 as side

1 cup dried chickpeas, soaked and drained
2 large garlic cloves, finely chopped
2 tbsp grated fresh ginger
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
pinch dried red chilli flakes
sea salt and freshly ground black pepper
½ cup vegetable oil
1 large eggplant, cubed
6 patty pan squash, quartered
1 large onion, cut into wedges
1 bunch rainbow chard, stems removed and chopped, leaves cut into wide strips
natural yogurt, to serve
chopped fresh coriander, to serve

1              Place chickpeas in a large saucepan and pour over cold water to cover by about 5cm. Place pan over a medium heat, bring to
simmering and simmer for 45-60 minutes or until chickpeas are
tender. Drain.

2              Preheat oven to 200°C.

3              Place garlic, ginger, ground coriander, cumin, turmeric, chilli flakes and a good grind of salt and black pepper in a small bowl. Add oil and mix to combine.

4              Place eggplant, squash, onion, chickpeas and chard stems in a large roasting dish and toss to combine. Pour over spice mixture, toss again to coat and spread vegetables and chickpeas out into a single layer. Roast for 30-45 minutes or until eggplant is tender. Serve topped with a dollop of yogurt and scattered with fresh
coriander.

Where did the ingredients for this dish come from:
Squash, chard, coriander: JJ Organics – Napier:  Eggplant, onion, garlic: Krismaw Gardens – Hastings;  Yoghurt: Origin Earth
Havelock North; Store Cupboard Ingredients: chickpeas, vegetable oil, ginger, ground coriander, cumin, turmeric, dried red chilli flakes, sea 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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Braised Short Ribs in Vegetable Sauce

Braised Short Ribs in Vegetable SauceI don’t see short ribs here very often, so when I do, as I did at the Market the other day, I snap them up.

Beef Short Ribs

Beef Short Ribs

Beef short ribs, sometimes called beef spare ribs, come from the forequarter of the beast and are made up of the rib bone and layers of meat and fat. They are cut after the brisket has been removed and like all meat on the bone are full of flavour.

Long slow cooking is the way to go with these and here I have braised them with vegetables, then pureed some of the vegetables to thicken the sauce. They are also delicious simmered until tender, then brushed with a glaze and finished on the barbecue.

Braised Short Ribs in Vegetable Sauce

Serves 4

3 rashers bacon, cut into strips
8 beef short ribs
sea salt and freshly ground pepper
olive oil
1 large onion, diced
1 leek, sliced
2 medium carrots, diced
1 medium capsicum, diced – any colour, mine was yellow
500g plum (Roma) tomatoes, diced
2 cups (or more, if necessary) beef stock or a combination of wine and stock
1 sprig rosemary
chopped fresh parsley

1              Preheat oven to 180°C. Place bacon in a heat- and ovenproof casserole dish over a medium heat and cook, stirring
occasionally, for 8-10 minutes or until fat is rendered. Remove
bacon, leaving as much bacon fat as possible in the dish.

2              Season ribs with salt. Return dish to heat, add a good splash of oil to pan and heat over medium-high heat. Add ribs and cook for 3-4 minutes each side or until browned. Remove ribs from pan and set aside.

3              Add onion, leek, carrots and capsicum to pan, cover and cook, stirring occasionally, for 8-10 minutes or until vegetables start to soften. Add tomatoes and cook, stirring occasionally, for 4-5 minutes longer or until tomatoes start to break down. Add stock and rosemary and bring to simmering. Return ribs to pan, pushing them into the vegetable mixture – add a more stock, if necessary, to
ensure ribs are covered with liquid.

4              Cover dish, transfer to oven and cook for 2 hours or until ribs are very tender. Remove ribs from vegetable mixture and set aside. Place casserole dish over a medium heat and bring to
simmering. Simmer, stirring occasionally, for 10-15 minutes or until liquid reduces. Remove about half the vegetables and liquid from dish, then using a stick blender, puree. Return puree to pan and mix to combine. Return ribs to vegetable mixture, place over a medium heat, bring back to simmering and simmer for 10 minutes to heat through. Serve scattered with parsley.

Serving suggestion: Delicious served on a bed of creamy mashed potatoes or creamy polenta.

Where did the ingredients for this dish come from:
Ribs: The Organic Farm – Hastings; Bacon: Holly Bacon – Hastings; Onion, leek, carrots, tomatoes: Krismaw Gardens– Hastings;
Capsicum, parsley: Epicurean Supplies – Hastings; Olive oil: The
Village Press
– Hastings; Store Cupboard Ingredients: sea salt, black pepper, stock.

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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Fresh Tomatillo Salsa

Fresh Tomatillo SalsaThis fresh tomatillo salsa has a wonderful citrusy flavour and is a great accompaniment to any number of dishes.

On this occasion, I spooned the salsa over simply cooked fish fillets and served some roast potatoes and a handful of mixed leaves on the side.

Tomatillo Salsa with FishAlso delicious as a dip for corn chips, as a condiment for poached eggs or take a burger up-market and use a spoonful of this salsa
instead of tomato sauce.

Regular readers may remember, a couple of weeks ago, I made a cooked tomatillo sauce, this salsa is just as versatile as that sauce and best of all, no cooking is required.

Fresh Tomatillo Salsa

Another popular Mexican tomatillo salsa is Salsa Tomate Verde
Aguacate or Green Salsa with Avocado, to make this add chopped avocado to the salsa after chopping.

For a chunkier textured salsa, dice the tomatillos by hand rather than chop in the food processor.

Makes 2-3 cups

500g tomatillos (husks removed), washed and quartered
½ small red onion, chopped
1 jalapeño chilli, seeded (optional), coarsely chopped
a good handful of fresh coriander
2-3 tbsp lemon or lime juice, or to taste
sea salt

Place tomatillos, onion, jalapeño, coriander and lemon or lime juice in a food processor and pulse to finely chop. Season to taste with a good grind of salt.

Where did the ingredients for this dish come from:
Onion, lemon: Krismaw Gardens – Hastings; Tomatillos, chilli,
coriander:
Epicurean Supplies – 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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To find out more about tomatillos and for another recipe using them check this post:

Tomatillo Sauce

Tomatillo Sauce

 

Fresh Tomato Salsa

Fresh Tomato SalsaWanting a more glamourous name for this classic Mexican salsa? You could try pico de gallo, salsa tomate roja cruda or salsa fresca – all are basically the same – tomatoes, onion, coriander and lime or lemon juice.

I make this versatile salsa regularly during summer and use it for everything from a side for a Mexican-style meal to an
accompaniment for barbecued, pan-cooked or grilled fish, chicken, lamb or beef and leftovers often feature on sourdough toast for breakfast

Fresh Tomato Salsa

To mince the onion, chilli and garlic, I put them together in my mini food processor and blitz to mince – this way it is easier to distribute these
ingredients evenly through the salsa.

Serves 4

3 medium tomatoes, diced
1 small red onion, minced
½ cup chopped fresh coriander
1 jalapeño, seeded and minced
1 clove garlic, minced
2 tbsp fresh lime or lemon juice, or to taste
sea salt and freshly ground black pepper

In a medium bowl, combine tomatoes, onion, coriander, chilli, garlic and lime or lemon  juice . Season to taste with a good grind of salt and black pepper.

Where did the ingredients for this dish come from:
Tomatoes, onion, garlic, lemon: Krismaw Gardens – Hastings; Chilli: Orcona Chilis ‘n Peppers  – Hastings; Fresh coriander: JJ Organics – Napier; Store Cupboard Ingredients: 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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