Tag Archives: potatoes

Roast Chicken & Potatoes with Cabbage & Bacon Sautè

Roast Chicken & Potatoes with Cabbage & Bacon Sautè

As regular readers know I often post recipes for one-dish meals or vegetable sides. Here I have combined a side with roasted chicken and potatoes to give you an idea of how I serve often serve those side dishes and to show how a simple meal of roasted chicken thighs and potatoes becomes a little more interesting when teamed with an easy cabbage and bacon sauté.

Roast Chicken & Potatoes with Cabbage & Bacon Sautè

The addition of vinegar keeps the cabbage lovely and crisp.

Serves 4

4 chicken thighs or drumsticks
4 potatoes, scrubbed and halved
olive oil
sea salt
CABBAGE & BACON SAUTE
2 rashers bacon, rind removed, meat chopped
1 small onion, diced
1 tbsp whole-grain mustard
¼ cup apple cider vinegar
1 head cabbage, shredded

1              Preheat oven to 200°C. Place chicken and potatoes in a bowl, drizzle with oil and season with a good grind of salt. Toss to coat with oil and salt. Place chicken and potatoes in a single layer on a baking tray and roast for 45 minutes or until chicken and potatoes are golden and cooked through.

2              Meanwhile prepare and cook sauté. Place bacon and onion in a large frying pan over a medium heat, cover and cook, stirring
occasionally, for 8-10 minutes or until onion is soft and translucent and bacon is cooked.

3              Add mustard and vinegar, mix to combine and cook, stirring, for 1 minute. Add cabbage, cover and cook, stirring occasionally, for 5-8 minutes or until cabbage wilts. Serve with chicken and potatoes.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Onion, cabbage: Krismaw Gardens – Hastings; Apple cider vinegar: Te Koha Organics – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: mustard, 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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Other easy roast chicken dishes you might like to try:

Roast Chicken & Cauliflower

Roast Chicken & Cauliflower

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Harissa Chicken Roasted on Capsicums & Leeks

Harissa Chicken Roasted on Capsicums & Leeks

 

Fish, Eggplant & Potato Curry

Fish, Eggplant & Potato CurryThe appearance of eggplant is a sure sign that summer is on the way and while the eggplant that tempted me the other day are not Hawke’s Bay grown they are New Zealand grown so are a
reasonable price as compared to those which we see during winter which are imported and can be extremely expensive – I have seen them at $6 each, needless to say they never make it into my
shopping basket.

Fish, Eggplant & Potato Curry

I usually just serve this with a steamed green vegetable, but you could spoon it over steamed rice.

Serves 4

1 tbsp turmeric
sea salt
500g firm white fish fillets of your choice cut into bite-sized pieces
1 tsp cumin seeds
1 tsp yellow mustard seeds
1 large onion, chopped
2 tbsp grated fresh ginger
vegetable oil
¼-½ tsp chilli powder, or to taste
1 tbsp ground coriander
500g potatoes, scrubbed and cut into wedges
1 medium eggplant, chopped
a good handful of fresh coriander, chopped

1              Place 1 tsp turmeric and a good grind of salt in a bowl and mix to combine. Add fish and toss coat. Cover and set aside while preparing other ingredients.

2              Place cumin and mustard seeds in a small bowl, pour over warm water to just cover and set aside to soak for 10 minutes. Place seed mixture, onion and ginger in a food processor and process to make a thick, smooth paste – adding a little more water, if necessary.

3              Heat a large frying pan over a high heat, add a good splash of oil, reduce heat, add fish and cook for 2-3 minutes each side or until crisp and golden – the fish does not need to be cooked right through at this stage. Remove fish from pan and set aside.

4              Add onion paste, remaining turmeric, chilli powder and ground coriander, cover and cook, stirring occasionally, for 4-5 minutes or until fragrant. Add eggplant and ½ cup water, mix to
combine, cover and cook, stirring occasionally, for 15-20 minutes or until eggplant starts to collapse and forms a thick sauce. Add
potatoes, cover, bring to simmering and simmer, stirring
occasionally, for 15-20 minutes or until potatoes are tender.

5              Add fish to sauce, mix gently to combine, cover and cook, for 3-4 minutes longer or until fish is cooked through. Season to taste with salt. Serve scattered with fresh coriander.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Onion, potatoes: Krismaw Gardens – Hastings; Coriander: JJ’s Organics – Napier; Eggplant: Fresh Pic – Clive; Store Cupboard Ingredients: salt, turmeric, cumin seeds,
mustard seeds, ground coriander, ginger.

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 recipes using eggplant that you might like to try:

Harissa Eggplant & Potatoes with Cumin Yogurt

Harissa Eggplant & Potatoes with Cumin Yogurt

Eggplant Caponata

Eggplant Caponata

Beef, Eggplant & Coriander Stew

Beef, Eggplant & Coriander Stew

 

Cheesy Potato Stuffed Sausages

Cheesy Potato Stuffed SausagesPotato stuffed sausages have long been a favourite of mine, but when purchased at a café are often a disappointment because they have sat in a warmer too long and the sausages used are not the best quality. These stuffed sausages are not like those disappointing ones that you find in café warmers – use the best quality or your favourite sausage and you and your family are sure to love this causal meal.

Cheesy Potato Stuffed Sausages

My stuffed sausages are fairly rustic because I just smash the potatoes, but for a more elegant dish use creamy mashed potato and pipe it into the slit sausages.

Serves 4

8 thick pork sausages
2 large potatoes, scrubbed and chopped
butter
1 tbsp wholegrain mustard
1 tbsp chopped fresh parsley
8 bacon rashers, cut in half lengthwise
½ cup cheese, grated

1              Preheat oven to 200°C.

2              Fill a large saucepan with water and bring to simmering. Add sausages and simmer for 10 minutes or until sausages are cooked. Remove sausages from water and set aside until cool enough to
handle.

3              Meanwhile, place potatoes in a separate 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, add a knob butter and mustard, smash. Add parsley and mix to combine. Set aside.

4              Split sausages lengthwise – the slit should go about three-quarters of the way through. Fill split sausages with potato mixture, then wrap each sausage with bacon. Place sausages on a baking tray and sprinkle with cheese.

5              Bake for 20 minutes or until bacon crisps and cheese melts and is golden. Serve immediately with a steamed green vegetable of your choice or a salad of mixed leaves with sauce, relish or chutney on the side.

Where did the ingredients for this dish come from:
Sausages, bacon: Holly Bacon – Hastings; Potatoes, parsley: JJ’s
Organics – Napier; Store Cupboard Ingredients: butter, mustard.

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 Spiced Potatoes

Roasted Spiced PotatoesThis easy side dish relies on a well stocked spice cupboard – it’s
basically a mix of spices that when combined give a curry flavour. This is such an easy way to jazz up potatoes and gives a simple roast, grilled or pan-cooked meat, chicken or fish meal a real flavour boost.

An added bonus, these roast potatoes fill the house with a
wonderful aroma which will have the family sitting at the table
before you have called them for dinner or if entertaining it
emits a wonderful welcoming scent to greet your guests.

Roasted Spiced Potatoes

The tangy lemon yogurt sauce cools and balances the flavour of the
spices.

Serves 4

2 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric powder
¼ tsp ground cloves
¼ tsp ground cinnamon
¼ tsp ground cardamom
sea salt and freshly ground black pepper
vegetable oil
500g potatoes, scrubbed and cut into chuncks
LEMON YOGURT SAUCE
½ cup natural yogurt
1 tbsp lemon juice
1 tbsp vegetable oil
sea salt
chopped fresh coriander

1              Preheat oven to 200°C.

2              Place coriander, cumin, turmeric, cloves, cinnamon,
cardamom, a good grind of salt and black pepper and a good splash of oil in a large bowl and mix to combine. Add potatoes and toss to coat with spice mixture.

3              Tip potato mixture onto a baking tray, spread out in a single layer and roast for 30-45 minutes or until potatoes are tender.

4              To make sauce, place yogurt, lemon juice, oil and a good grind of salt in a bowl and mix to combine.

5              To serve, pile potatoes into a serving bowl, pour over yogurt sauce and scatter with coriander.

Where did the ingredients for this dish come from:
Potatoes, fresh coriander: JJ’s Organics – Napier; Yoghurt: Origin Earth – Havelock North; From the garden: lemon; Store Cupboard Ingredients: vegetable oil, ground coriander, cumin, turmeric, cloves, cinnamon, cardamom, 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 spicy potato dishes you might like to try:

Indian-spiced Smashed Potatoes

Indian-spiced Smashed Potatoes

Spicy Sausage, Potato & Spinach Skillet Dinner

Spicy Sausage, Potato & Spinach Skillet Dinner

Warm Potato, Pea & Radish Salad

Warm Potato, Pea & Radish Salad

 

No Recipe Fish Dinner

No Recipe Fish Dinner

While I have spent much of my career developing, writing and
editing recipes by natural instinct and preferred way to cook is
without a recipe or to use recipes and ideas as a guide.

This style of cooking is most useful when there isn’t a lot in the fridge, freezer or pantry. I just put everything on the bench and then decide how I am going to cook the individual items – sometimes it
involves combining them and at others they are cooked separately then combined on the plate.

For this dinner, the items on the counter where a couple of potatoes, a couple of onions, some fish fillets and a bunch of asparagus. I chopped the potatoes into bite-sized pieces and cut the onions, into wedges, then placed them both in a bowl, drizzled with a little oil and seasoned with a good grind of salt and tossed to coat with the oil. The potatoes and onions were than tipped onto a greased baking and roasted in a preheated 200°C for 30-45 minutes or until golden and cooked.

About 10 minutes before potatoes and onions were ready, the fish was tossed in seasoned flour and pan-cooked in a mixture of oil and butter for 3-4 minutes each side or until golden and the flesh of fish flaked when tested with a fork.

At the same time the asparagus was cooked in the microwave – it could also have been boiled or steamed – any seasonal vegetable could, of course, be served.

This time I kept things fairly simple, using just salt and pepper for
seasoning, but herbs and/or spices could have been added to the flour that coated the fish and/or to the potato/onion mixture.

And that’s how this meal came together – who needs a recipe!

Happy cooking and eating.

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Spicy Sausage, Potato & Spinach Skillet Dinner

Spicy Sausage, Potato & Spinach Skillet Dinner

A new product, especially from a local artisan producer, is one of the things I find very exciting and I am always compelled to buy the product to support the producer. However, on this occasion I cannot take credit as I was not the one doing the shopping. For various
reasons, JR has been on shopping duty lately and when he arrived home with uncured/raw chorizo from Holly Bacon the other day I knew all the years of teaching him to shop and look out for new products had not been wasted. I did have to ring Holly Bacon to get the low-down on the these lovely sausages as JR wasn’t sure what they were, but that was easy so I’m not complaining.

While we have several local producers who make chorizo they make cured chorizo (which I also love), but I am thrilled to see this new product as it can be used in such different ways and one way, often used for various European sausages, is to remove the casing and crumble the meat and then to use as we would mince, but, of course, so much more tasty. The chorizo that Holly Bacon is making are well spiced, but not overly hot so make them perfect for a family meal.

Spicy Sausage, Potato & Spinach Skillet Dinner

This one pan meal relies on the seasoning of the sausage to give the dish its flavour – if unsure of the flavour of the sausage cut off a small piece and cook in a hot frying pan or the microwave and taste. I also use this trick to test the seasoning of meatloaf and meatballs.

The sausages I used are gluten-free, but check the ones you are using, if this is a concern for you.

Serves 4

500g uncured/raw spicy sausages of your choice – I used uncured/raw chorizo sausage
olive oil
500g small potatoes
½ cup white wine
400g can diced tomatoes
1 bunch spinach, leaves shredded

1              Remove casings from sausages and crumbled meat. Boil, steam or microwave potatoes until just tender and cut into bite-sized pieces.

2              Heat a large frying pan over a medium heat, add a splash of oil, then sausage meat and cook, tossing and breaking up for 4-5 minutes or until sausage is cooked and starts to brown. Remove
sausage from pan and set aside.

3              Add potatoes to pan and cook, tossing for 4-5 minutes or
until potatoes brown. Remove and set aside.

4              Deglaze pan with wine, bring to simmering and simmer for 4-5 minutes or until wine reduces by about half. Add tomatoes, bring to simmering and simmer, stirring occasionally, for 7-10 minutes or until tomato mixture reduces and thickens.

5              Add spinach, cover and cook for 3-4 minutes or until spinach wilts. Return sausage and potatoes to pan, cover and cook for 4-5 minutes longer to heat through.

Where did the ingredients for this dish come from:
Uncured/raw chorizo: Holly Bacon – Hastings; Spinach: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: wine, tomatoes.

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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Cabbage, Carrots & Potatoes in One Pot

Cabbage, Carrots & Potatoes in One Pot

What could be easier than putting all your vegetables for a meal in one pot with some butter, stock and salt and black pepper and
letting it cook until everything is tender? And, of course, with most dishes of this nature quantities are unimportant and you are only limited by the size of your saucepan.

Leftovers are delicious for lunch the next day – simply add a little more stock and heat.

Cabbage, Carrots & Potatoes in One Pot

Want to add more vegetables – throw in a cup or two of peas towards the end of cooking.

Serves 4

1 small cabbage, sliced
4 medium potatoes, chopped
2 medium carrots, diced
1 medium onion, diced
2 cloves garlic, finely chopped
50g butter, chopped
1 cup vegetable stock
sea salt and freshly ground black pepper

1              Place cabbage, potatoes, carrots, onion and garlic in a
saucepan. Add butter, pour over stock and season with a good grind of salt and black pepper.

2              Cover, place over a medium heat and bring to simmering. Cook, stirring occasionally for 15-20 minutes or until potatoes and carrots are tender. Serve as side dish or as a vegetable meal.

Where did the ingredients for this dish come from:
Cabbage, onion, carrots, garlic: Krismaw Gardens – Hastings;
Potatoes: JJ’s Organics – Napier; Store Cupboard Ingredients:
butter, 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 recipes using cabbage and potatoes you might like to try:

Crispy Potatoes Wedges with Wilted Cabbage & Bacon

Crispy Potatoes Wedges with Wilted Cabbage & Bacon

Chorizo, Potato and Cabbage Stew

Chorizo, Potato and Cabbage Stew

Cabbage & Leek Mash

Cabbage & Leek Mash

 

Roast Coriander Drumsticks & Potatoes

Roast Coriander Drumsticks & Potatoes

This is an easy way to have flavoursome roast chicken and potatoes mid-week. On this occasion I served the drumsticks on a bed of cooked shredded cabbage, but any seasonal vegetable is an equally good accompaniment.

Roast Coriander Drumsticks & Potatoes

Chicken thighs also work for this recipe.

Serves 4

1 bunch coriander, roughly chopped
1 lemon or lime, zest grated – fruit reserved
2 cloves garlic, chopped
pinch dried red chilli flakes
sea salt
olive oil
8 chicken drumsticks
500g potatoes, scrubbed and cut into chunks

1              Preheat oven to 200°C.

2              Place coriander, lemon or lime zest, garlic, red chilli flakes, a good grind of salt and a good splash of oil in a food processor and process to make a paste – add more oil, if necessary.

3              Place coriander paste in a large bowl, add drumsticks and
potatoes and toss to coat. Transfer drumsticks and potatoes to a foil-lined baking tray, spread any remaining paste over drumsticks. Cut lemon or lime into slices and tuck among drumsticks. Roast for 30-40 minutes or until chicken and potatoes are cooked.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Potatoes, garlic: Krismaw
Gardens – Hastings; Coriander: The Chef’s Garden@Epicurean – Hastings; Smoked chipotle flake: Orcona Chillis ‘n Peppers
Hastings; Olive oil: The Village Press – Hastings; From the garden: lemon; 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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Cheesy Chicken, Potato & Bacon Bake

Cheesy Chicken, Potato & Bacon BakeThere’s not much not to love about this dish – bacon, potatoes and cheese with chicken thrown in, almost one-dish and easy on the pocket. I also love it because you throw it all together in a dish and bake, then scatter with cheese and cook until the cheese melts and is golden – not much else to say really, expect here’s tonight’s
dinner!

Cheesy Chicken, Potato & Bacon Bake

While this is almost a complete meal in itself, it does benefit from a simple side of mixed leaves or a steamed green vegetable of your choice.

Serves 4-6

600g potatoes, scrubbed and cubed
500g chicken breast halves, cubed in bite-size pieces
4 rashers bacon, rind removed, meat cut into strips
1 onion, diced
1 clove garlic, crushed
2 tsp dried Italian herbs
olive oil
1 tbsp hot sauce, or to taste
sea salt and freshly ground black pepper
2 cups grated hard cheese of your choice – I used a local sheep cheese
a good handful parsley, chopped

1              Preheat oven to 220°C. Brush or spray a baking dish with oil.

2              Place potatoes, chicken, bacon and onion in dish. Place garlic, a good splash of oil, hot sauce, herbs and a grind of salt and black pepper in bowl and whisk to combine. Pour over mixture in dish and toss well to coat.

3              Bake for 45-60 minutes, tossing every 20 minutes, or until chicken is cooked and potatoes are tender. Add parsley toss to
combine, then scatter with cheese and cook for 10 minutes longer or on until cheese melts and is golden.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Potatoes, onion, garlic: Krismaw Gardens – Hastings; Hot sauce: Orcona Chillis ‘n Peppers – Hastings; Parsley: The Chef’s
Garden@Epicurean
– Hastings; Cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: Italian mixed herbs, 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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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