Tag Archives: potatoes

Lamb Korma

Lamb KormaSo many recipes I see for korma and other curries use purchased pastes and while this may seem like a quick and easy option, if you have the spices in your pantry it is just as easy to make them from scratch and you are rewarded with a far superior taste.

Lamb Korma 

I have used lamb shoulder chops, which regular readers know are
favourite of mine, but you could use diced lamb if you prefer.

Serves 4

750g lamb shoulder chops
sea salt
vegetable oil
2 onions, thinly sliced
2 cloves garlic, crushed
1 tbsp grated ginger
1 tbsp ground garam masala
1 tsp ground coriander
¼-½ tsp chilli powder
1 cup natural yogurt
400g can diced tomatoes
2 large potatoes, scrubbed and cubed
1 bunch coriander, leaves chopped

1              Season chops with salt. Heat a large frying pan or saucepan over a medium heat, add a good splash of oil and brown chops, in batches if necessary. Remove chops and set aside.

2              Reduce heat, add onions to pan, cover and cook, stirring
occasionally, for 8-10 minutes or until onions are soft and
translucent. Add garlic, ginger, garam masala, ground coriander and chilli powder and cook, stirring, for 30 seconds or until fragrant.

3              Stir in yogurt and mix well to combine, then add tomatoes and bring to simmering. Add potatoes and return lamb chops to pan, bring back to simmering, cover and simmer, stirring occasionally, for 45-60 minutes or until lamb is tender.

So tell me, do you make curries from scratch or do  your prefer to use purchased pastes?

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onions, garlic: Krismaw Gardens – Hastings; Potatoes: JJ’s Organics – Napier; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Yoghurt: Origin Earth
Havelock North; Coriander: The Chef’s Garden @ Epicurean
Hastings; Store Cupboard Ingredients: vegetable oil, salt, ginger, garam masala, ground coriander, 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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Other Indian lamb recipes you might like to try:

Lamb Saag

Lamb Saag

Easy Lamb Biryani

Easy Lamb Biryani

Indian Spiced Lambs’ Fry

Indian Spiced Lambs’ Fry

 

Olive Oil Braised Celery & New Potatoes with Steamed Fish

Olive Oil Braised Celery & New Potatoes with Steamed Fish

I was going to serve the braised celery and potatoes as a side to pan-cooked fish, but as regular readers know I love a one-pan dish and as I was about to put the pan on to heat for the fish I thought this piece of blue nose would be better steamed so I put on top of the cooked vegetables and there it was dinner in one pan!

Olive Oil Braised Celery & New Potatoes with Steamed Fish

While many sources tell us that modern celery doesn’t have strings, I have yet to find that elusive variety. But, if you are lucky enough to be able to obtain stringless celery, you will, of course, omit the paring step.

Serves 4

6 sticks celery
4 baby leeks, cut into 5cm pieces
½ cup olive oil
sea salt
4 medium new potatoes, scrubbed and cut into large pieces
1 lemon
4 x 150g firm white fish fillets – on this occasion I used blue nose which is a thick meaty fish
chilli powder, to taste

1              Using a vegetable peeler, pare the celery to remove any strings, then cut in 5cm pieces.

2              Place celery, leeks and olive oil in a large frying pan. Season with a grind of salt and pour over water to just cover. Place over a medium heat, cover, bring to simmering and simmer for 5 minutes.

3              Add potatoes and a squeeze of lemon juice to the pan, cover and bring back to simmering. Simmer for 20-25 minutes longer or until vegetables are tender. Towards the end of the cooking if there is still excessive liquid, remove lid, push vegetables to the side of pan, increase heat and position pan so that the vegetables are sitting off the heat and cook to reduce and thicken the liquid.

4              Season fish with a grind of salt on each side. Push vegetables back to cover base of pan, then place fish on top and sprinkle with a little chilli powder. Cover pan and cook for 5-8 minutes or until fish flakes when tested with a fork – exact cooking will depend on
thickness of fillets – mine took 8 minutes, but the fillets were quite thick. Serve fish on a bed of vegetables.

So tell me, do you have a one-pan fish dish?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Potatoes: JJ’s Organics – Napier; Leeks, celery: Krismaw Gardens – Hastings; Chilli powder –
Spitfire:
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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Other one-pan fish recipes you might like to try:

Mexican-spiced Fish & Potato Stew

Mexican-spiced Fish & Potato Stew

Potato, Cabbage & Fish Stoup

Potato, Cabbage & Fish Stoup

Tomatoey Fish, Chard & Leek Stew

Tomatoey Fish, Chard & Leek Stew

 

Brussels Sprouts & Bacon Hash with Eggs

Brussels Sprouts & Bacon Hash with Eggs

Breakfast for dinner anyone? Whether it’s breakfast, brunch, lunch or dinner, this is a dish you’ll want to try before winter is over – while Brussels sprouts are still in season.

Here in Hawke’s Bay we know spring is just around the corner – there is pollen everywhere – but the last of the winter vegetables are still lingering which is great because the spring ones haven’t started to show their tips yet.

In this recipe, late winter Brussels sprouts team with leeks, potato and bacon to make a substantial hash that’s an easy side for steak or pork or lamb chops, or when topped with an egg or two (as here) it’s turned into a hearty meal.

Brussels Sprouts & Bacon Hash with Eggs

I like to sprinkle mine with some chipotle flake, but a grind of black
pepper is a great alternative if you don’t want as much heat, or for those who want to avoid heat altogether a scattering of chopped parsley does the trick.

Serves 2-4 as a light meal

2 baby leeks, thinly sliced
2 rashers bacon, rind removed, meat chopped
olive oil
500g potatoes, diced
½ cup chicken or vegetable stock
500g Brussels sprouts, thinly slice
1-2 eggs per serve
Smoked Chipotle Flake or freshly ground black pepper

1              Place leeks, bacon 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 soften and bacon starts to cook.

2              Add potatoes and stock, cover and cook, stirring occasionally, for 10-15 minutes or until potatoes are cooked. Add Brussels sprouts and cook for 5-7 minutes longer or until cooked.

3              Meanwhile, poach or fry eggs to your liking.

4              To serve, pile hash onto plates, top with eggs and sprinkle with chipotle flake or a grind of black pepper.

Where did the ingredients for this dish come from:
Leeks, potatoes, Brussels sprouts: Krismaw Gardens – Hastings; Bacon: Holly Bacon – Hastings; Eggs: Verry Eggs – Napier; Smoked Chipotle Flake: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: 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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Chicken, Chorizo & Parsnip Stew

Chicken, Chorizo & Parsnip Stew

Stews are a wonderful winter meal and this one is packed with
winter vegetables and uses our favourite flavour giver – chorizo. It’s also a one-pot dish meaning less work and clean-up for the cook – so it’s a winner all round!

I used broccoli, but cauliflower or any other green such as spinach, chard or kale could be used.

As with many dishes such as this the quantities are flexible and if you need to feed more without breaking the budget just increase the amount of vegetables accordingly.

Chicken, Chorizo & Parsnip Stew

Serves 4

1 onion, sliced
olive oil
2 chorizo sausages, sliced
500g boneless chicken thighs, chopped
2 parsnips, sliced
2 carrots, sliced
2 medium potatoes, chopped
2 cups chicken stock
a good handful of parsley, chopped
1 small head broccoli, cut into florets
sea salt and freshly ground black pepper

1              Place onion and a splash of oil in a large saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent.

2              Add chorizo and cook, stirring occasionally, for 5 minutes or until chorizo starts to render its fat. Add chicken and cook, stirring, for 3-4 minutes.

3              Stir in parsnips, carrots and potatoes. Pour over stock, place over a medium heat, cover and bring to simmering. Simmer, stirring occasionally, for 15-20 minutes or until vegetables are tender.

4              Add broccoli and cook for 3-4 minutes longer or until cooked. Remove pan from heat, stir in parsley and season to taste with salt and black pepper.

So tell me, do you have a favourite winter stew?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Parsnips, carrots, onion, garlic, broccoli: Krismaw Gardens – Hastings; Potatoes: JJ’s Organics – Napier; Chorizo: Wild Game Salamis – Clive; Parsley: The Chef’s Garden @ Epicurean – 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

Other winter stews you might like to try:

Lamb, Parsnip & Bacon Stew

Lamb, Parsnip & Bacon Stew

Beef, Kumara & Cavolo Nero Stew

Beef, Kumara & Cavolo Nero Stew

Tomatoey Fish, Chard & Leek Stew

Tomatoey Fish, Chard & Leek Stew

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Smoked Salmon & Spinach Frittata

Smoked Salmon & Spinach Frittata

Frittata is one of my go-to dishes – when I know I have to put
something on the table, but don’t feel or have the inclination to cook (not very often), more often than not, I will look at what I have got and make a frittata.

So it was that a lovely piece of hot smoked salmon and a lush bunch of spinach met each other in this incredibly easy, but sure to please frittata – its substance and flavour belies just how little effort is
required. The other thing I love about frittatas, is they can be served as they or with a side of mixed leaves or crusty bread – dinner done.

Remember, as the pan is goes under the grill you need to use a pan with an ovenproof handle, however, if like me your pan has a wooden handle or non-ovenproof handle wrap in several layers of aluminium foil to protect.

Smoked Salmon & Spinach Frittata

There is no need to peel the potatoes, but take care not to overcook them. I usually cook the potatoes in the microwave – simply wash, then place on a paper towel in the microwave and cook on HIGH (100%) for 3-5 minutes or until just tender, remember they get a bit more cooking in the pan and as the frittata cooks.

Serves 2-4

4 free-range eggs, lightly beaten
50g butter
2 medium potatoes, scrubbed, cooked and chopped
1 bunch spinach, leaves shredded
300g hot smoked salmon, skin and bones removed, flesh flaked
½ cup crumbled feta

1              Break eggs into a bowl and whisk with a fork until evenly blended. Set aside.

2              Preheat oven grill.

3              Melt butter in a heavy-based frying pan over a medium heat, add potatoes and cook for 5 minutes or until potato starts to brown. Add spinach, mix to combine, cover and cook for 3-4 minutes or until spinach wilts. Add salmon and toss to combine.

4              Pour egg mixture over ingredients in pan and push to
distribute evenly. Cook over a low heat for 10-15 minutes or until eggs set and thicken – only the top of the frittata should still be
uncooked. Scatter with feta, place under grill and grill for 5 minutes or until top just sets and cheese melts.

5              Loosen and serve straight from the pan or slide onto a
serving platter.

So tell me, what is your go-to dish?

Where did the ingredients for this dish come from:
Smoked salmon: Tangaroa Seafoods – Napier; Potatoes, spinach: Krismaw Gardens – Hastings; Eggs: Verry Eggs – Napier; Feta: Origin Earth – Havelock North; Store Cupboard Ingredients: butter.

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

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

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Other frittatas you might like to try:

Spinach, Bacon & Cheese Frittata

Spinach, Bacon & Cheese Frittata

Ricotta & Basil Frittata

Ricotta & Basil Frittata

Baked Eggplant & Capsicum Frittata

Baked Eggplant & Capsicum Frittata

 

Mexican-spiced Fish & Potato Stew

Mexican-spiced Fish & Potato Stew

This warming fish and potato stew uses ground cumin and smoked chipotle flakes – favourite Mexican spices – to create a one-dish meal that is sure to be welcome on a chilly winter evening.

Mexican-spiced Fish & Potato Stew

While a true Mexican dish would be more likely to use corn than spinach, as mentioned previously the spinach is really good here at the moment, so I used that it rather than frozen corn.

Serves 4

1 onion, diced
olive oil
500g potatoes, scrubbed and thinly sliced
1 clove garlic, finely chopped
1 tbsp ground cumin
½ tsp smoked chipotle or red pepper flakes, or to taste
400g can diced tomatoes
sea salt and freshly ground pepper
1 bunch spinach
500g firm white fish fillets of your choice
a good handful of fresh coriander, chopped, plus some leaves to
garnish

1              Place onion and a splash of oil in a large saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent.

2              Add potatoes, garlic, cumin and chipotle flake and mix to combine. Add tomatoes, rinse can out with water and add to pan. Season with a grind each of salt and black pepper. Cover, bring to simmering and simmer for 15-20 minutes or until potatoes are
tender.

3              Add spinach, cover and cook for 3-4 minutes or until wilted.

4              Add fish, cover and cook for 4-5 minutes longer or until fish flakes when tested with a fork. Add coriander and check seasoning. To serve, ladle into bowls and scatter with coriander leaves.

So tell me, which are your favourite herbs and spices to use with fish?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion, garlic, spinach: Krismaw Gardens – Hastings; Smoked chipotle flakes: Orcona Chillis ‘n
Peppers
– Hastings; Coriander: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
canned tomatoes, ground cumin, 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

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

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Other warming fish dishes you might like to try:

Coriander Fish Curry

Coriander Fish Curry

Tomatoey Fish, Chard & Leek Stew

Tomatoey Fish, Chard & Leek Stew

Fish Yassa

Fish Yassa

 

Easy Smoked Fish Cakes

Easy Smoked Fish CakesRegular readers may have guessed that we eat fish on a fairly
regular basis – most weeks, three times – but there are times when locally caught fresh fish isn’t as readily as available as others and at these times smoked fish is a great alternative and one of the best ways to use it, is as fish cakes.

These are rustic fish cakes – I don’t bother peeling the potatoes so the mash base it fairly rough, then I flake the fish into fairly large pieces. So there is nothing sophisticated about these easy fish cakes, but they are sure to become a favourite with not only the cook, but also the eaters!

Easy Smoked Fish Cakes

Serves 4 – Makes 8 cakes

500g potatoes, scrubbed and cut into chunks
sea salt
butter
milk
400g smoked fish of your choice, skin and bones removed, flesh broken into pieces
2 green onions, chopped
1 tbsp Dijon mustard
1 egg, lightly beaten
1 lemon
vegetable oil

1              Place potatoes in a saucepan and pour cold water to cover, cover and bring to the boil over a medium heat. Remove lid, add salt to taste and simmer for 15-20 minutes or until potatoes are tender.

2              Drain potatoes, add a knob of butter and enough milk to make a fairly stiff mash. Mash potatoes to make a rough mash, add green onions, mustard, egg and a squeeze of lemon juice and mix to combine.

3              Line a tray with plastic food wrap. Shape mixture into eight cakes and place in freezer for 20 minutes to completely cool.
Alternatively, the fish cakes canbe made earlier in the day and placed in the fridge until required.

4              When ready to cook, place a knob of butter and a good splash of oil in a large frying pan over a medium heat and heat until butter melts and foam subsides. Add fish cakes and cook for 5-6 minutes each side or until browned and heated through.

Serving suggestion: Accompany with a salad of mixed leaves and a homemade tomato sauce, mayonnaise or aioli.

So tell me, do you use smoked fish when fresh is unavailable or the
supply is limited?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Potatoes, green onions: Krismaw Gardens – Hastings; Egg: Verry Eggs – Napier; Milk: Origin Earth
Havelock North; From the garden: lemon; Store Cupboard
Ingredients:
vegetable oil, 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 smoked fish recipes you might like to try:

Smoked Fish, Leek & Potato Chowder

Smoked Fish, Leek & Potato Chowder

Smoked Fish & Potato Salad with Beetroot Dressing

Smoked Fish & Potato Salad with Beetroot Dressing

Fennel, Potato & Smoked Fish Hash

Fennel, Potato & Smoked Fish Hash

 

Crispy Potatoes Wedges with Wilted Cabbage & Bacon

Crispy Potato Wedges with Wilted Cabbage & Bacon

This isn’t really a recipe, but rather a different way to serve that great winter combination of potatoes, cabbage and bacon. It is
substantial enough to be the main dish of a meal or is a great side dish for sausages, chops or steak.

Crispy Potatoes Wedges with Wilted Cabbage & Bacon

If serving as the main event you might like to serve bacon rashers on the side, rather than chopped bacon scattered over.

Serves 4

4 medium potatoes, scrubbed, cut lengthwise into wedges
vegetable oil
sea salt
4 bacon rashers, rind removed, flesh cut into strips
1 onion, finely diced
½ medium green cabbage, core removed, coarsely chopped
pinch dried chilli flakes (optional)

1              Preheat oven to 200°C. Place potatoes in a plastic bag, add a drizzle of oil and good grind of salt. Twist the top of the bag and shake to coat potatoes with oil and salt. Tip onto a baking tray, spread out in a single layer and bake for 30-45 minutes or until
potatoes are golden, crisp and tender.

2              Meanwhile, heat a frying pan over a medium heat, add a splash of oil and bacon and cook, stirring occasionally, for 4-5 minutes or until cooked and crispy. Remove bacon from pan, leaving behind as much oil and fat as possible behind, and drain on paper towels.

3              Add onion, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Add red pepper flakes to pan and cook, stirring, for 30 seconds or until fragrant. Add cabbage and a good splash of water, toss to combine. Cover and cook, tossing
occasionally, for 10-15 minutes or until cabbage wilts, but still
retains some crunch.

4              Place potatoes on a serving platter, pile cabbage on top and scatter with bacon. Serve immediately.

So tell me, how do you serve potatoes and cabbage, as a combined dish or individually?

Where did the ingredients for this dish come from:
Bacon: Holly Bacon – Hastings; Potatoes, onion, cabbage: Krismaw Gardens – Hastings; Dried chilli flakes: Orcona Chillis ‘n Peppers – Hastings; Store Cupboard Ingredients: vegetable oil.

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:

Cabbage & Leek Mash

Cabbage & Leek Mash

Sausages, Potatoes & Cabbage in One Pan

Sausages, Potatoes & Cabbage in One Pan

Chorizo, Potato and Cabbage Stew

Chorizo, Potato and Cabbage Stew

 

Smoked Fish Stuffed Potatoes

Smoked Fish Stuffed Potatoes

Stuffed or twice-cooked potatoes are such a warming and
comforting winter dish.

The other great thing is that they stretch a small amount of protein. The other day JR had been charged with the fish shopping and came home with supposedly three meals of fish – the amount of salmon was fine as was the white fish, but the smoked fish was seriously short so that’s when I decided that it was time for one of my
favourite winter meals – stuffed potatoes.

Smoked Fish Stuffed Potatoes

Serves 4

4 large potatoes
sea salt
knob of butter
about ½ cup milk
250g smoked fish, skin and bones removed, flesh flaked
4 tbsp chopped parsley
½ cup grated hard cheese of your choice – I used a local sheep cheese
smoked paprika

1              Preheat oven to 200°C.

2              Wash potatoes, but do not peel, dry with paper towels.  Pierce with a fork in several places and grind over salt. Place
potatoes on a baking tray and cook, turning over halfway through, for 45-60 minutes or until tender and cooked through.

3              Cut the top from each cooked potato, scoop out the flesh to make potato shells. Place potato flesh, butter and milk in a bowl and roughly mash. Add fish and parsley and mix to combine. Place potato shells back on the baking tray.

4              Fill the empty potato shells with the potato mixture, scatter with cheese and sprinkle with a little paprika. Bake 20-30minutes longer until cheese melts and is golden and potato is heated through.

So tell me, what do you add to stuffed to potatoes for flavour?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Parsley: The Chef’s Garden @ Epicurean – Hastings; Potatoes: Krismaw Gardens – Hastings; Milk, cheese: Origin Earth – Havelock North; Smoked Paprika: Orcona Chillis ‘n Peppers – Hastings; Store Cupboard Ingredients: salt, butter

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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Another stuffed potato recipe you might like to try:

Chorizo-stuffed Potatoes

Chorizo-stuffed Potatoes

 

Cheesy Smashed Potatoes & Broccoli

Cheesy Smashed Potatoes & BroccoliCheese and broccoli, cheese and potatoes – both classic
combinations – here the three are combined to make an irresistible and pretty pale green side dish that is good enough to stand alone as a main dish for a vegetable meal.

Cheesy Smashed Potatoes & Broccoli

These days I seldom peeled potatoes, but rather just scrub, then when cooked smash to make a more rustic dish than traditional creamy mashed potatoes.

Serves 4

500g potatoes, scrubbed and chopped
2 cloves garlic, smashed
1 head broccoli, chopped
knob butter
1 cup grated hard cheese of your choice – I used a local sheep
cheese
½ cup whole milk
sea salt and black pepper

1              Place potatoes and garlic in a large saucepan and pour over cold water to cover. Place over a medium heat and bring to boil,
remove cover, add salt to taste and simmer for 10-15 minutes or
until potatoes are just tender. Add broccoli, bring back to simmering and simmer for 5-10 minutes longer or until broccoli is tender.

2              Drain potatoes and broccoli, return to saucepan and return to heat for a few minutes to dry vegetables. Remove pan from heat, add cheese, butter and milk and smash to combine. Season with salt and black pepper.

So tell me, do you smash or mash potatoes and other vegetables?

Where did the ingredients for this dish come from:
Potatoes, garlic, broccoli: Krismaw Gardens – Hastings; Milk, cheese: Origin Earth – Havelock North; 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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