Tag Archives: pumpkin

Sausage, Pumpkin & Chickpea Stew

Sausage, Pumpkin & Chickpea Stew

It is supposed to be spring, but after a week of lovely weather we are now in the middle of several days of torrential rain with quite a few more days forecast, so it’s back to warming bowls of stew and soup.

While the pumpkin season has ended there are still some of the good storage pumpkins, such as crowns and triambles, around at good prices.

When the weather is as miserable as it is currently and the spring vegetables which should be appearing in the markets are staying hidden I am grateful for my pantry staple canned tomatoes – they really are a lifesaver and regular readers will no doubt be aware that I do use them pretty regularly when fresh tomatoes are out of season.

Sausage, Pumpkin & Chickpea Stew

This comforting sausage and pumpkin stew is perfect for keeping warm until the spring arrives.

Serves 4

vegetable oil
500g sausages of your choice – I used pure pork sausages
1 large onion, thinly sliced
2 garlic cloves, finely chopped
1 tsp dried sage
1kg peeled, diced pumpkin
400g can diced tomatoes
2 cups chicken or vegetable stock
400g can chickpeas, drained and rinsed
sea salt and freshly ground black pepper
crumbled feta cheese
chopped fresh parsley

1              Heat a large frying pan over a medium heat, add a splash of oil, swirl to coat base of pan, then add sausages and cook for 8-10 minutes or until brown and almost cooked through – the sausages should be cooked enough to slice, but do not need to be fully cooked at this stage. Remove sausages from pan and set aside.

2              Reduce heat, add a little more oil, if necessary, add onion, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add garlic and sage and cook, stirring, for 1 minute or until fragrant.

3              Add pumpkin, tomatoes and stock, cover and bring to
simmering. Cut sausages into 1cm thick pieces, add to pan, bring back to simmering, cover and cook for 15-20 minutes or until
pumpkin is tender and sausages are cooked through. Add chickpeas, bring back to simmering and simmer for 4-5 minutes to heat through. Season to taste with salt and black pepper.

4              To serve, ladle in bowls and scatter with feta cheese and parsley.

So tell me, are canned tomatoes one of your pantry staples?

Where did the ingredients for this dish come from:
Sausages: Holly Bacon – Hastings; Onion, garlic, pumpkin: Krismaw Gardens – Hastings; Parsley: JJ’s Organics – Napier: Feta: Origin Earth – Havelock North; Store Cupboard Ingredients: vegetable oil, dried sage, stock, canned tomatoes, chickpeas, 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 sausage recipes you might like to try:

Mexican-spiced Brown Rice with Sausages

Mexican-spiced Brown Rice with Sausages

Sausages, Potatoes & Cabbage in One Pan

Sausages, Potatoes & Cabbage in One Pan

Sausages with Fresh Apple & Onion Relish

Sausages with Fresh Apple & Onion Relish

 

Roast Pumpkin & Chickpea Curry

Roast Pumpkin & Chickpea CurryRoasted pumpkin wedges topped with a fragrant lentil and chickpea curry makes a warming and satisfying vegetable packed winter bowl meal.

Roast Pumpkin & Chickpea Curry

Serves 4

1kg pumpkin, seeds removed, cut into thin wedges
vegetable oil
1 onion, sliced
2 cloves garlic, finely chopped
1 tsp ground coriander
1 tsp cumin
1 tsp turmeric
¼-½ tsp chilli powder, or to taste
1 cup red lentils
400g can diced tomatoes
3 cups vegetable stock
400g can chickpeas, rinsed and drained
1 bunch spinach, leaves shredded
natural yogurt, to serve
a good handful of fresh coriander, roughly chopped

1              Preheat oven to 200°C. Place pumpkin on a baking tray, brush with oil, season with a grind of salt and roast for 25-30 minutes or until pumpkin is cooked.

2              Place onion and a good splash of oil in a saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onions are soft and translucent. Add garlic, ground
coriander, cumin, turmeric and chilli powder and cook, stirring, for 30 seconds or until fragrant.

3              Add lentils and stir to coat. Add tomatoes and stock, cover, bring to simmering and simmer for 20-25 minutes or until lentils are cooked and sauce thickens. Add chickpeas and spinach, cover and cook until spinach wilts and chickpeas are heated through. To serve, spoon chickpea curry over roasted pumpkin wedges, drizzle with
yoghurt and scatter with coriander.

So tell me, what is your favourite winter vegetable meal?

Where did the ingredients for this dish come from:
Onion, garlic, pumpkin, spinach: Krismaw Gardens – Hastings; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings;
Coriander: The Chef’s Garden @ Epicurean – Hastings; YoghurtOrigin Earth – Havelock North; Store Cupboard Ingredients:
vegetable oil, salt, ground coriander, cumin, turmeric, lentils,
tomatoes, stock, chickpeas.

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 chickpeas you might like to try:

Spicy Moroccan Chickpeas

Spicy Moroccan Chickpeas

Braised Lamb & Chickpeas with Preserved Lemon

Braised Lamb & Chickpeas with Preserved Lemon

Marinated Chickpea Hummus with Lemon

Marinated Chickpea Hummus with Lemon

 

Pumpkin & Kale Stew with Sausages

Pumpkin & Kale Stew with Sausages

Pumpkin and kale are two winter vegetables which are made to go together, add a family favourite – sausages – and you have a
comforting winter meal that is sure to satisfy the whole family.

Pumpkin & Kale Stew with Sausages

I used plain pork sausages – they are the ones we like – but choose the ones that you and your family like.

This recipe also works well with cavolo nero, silverbeet, chard or spinach beet.

Serves 6

olive oil
6 pork sausages or sausages or your choice
2 red onions, cut in half lengthways, then into wedges
2 cloves garlic, finely chopped
6 sage leaves, finely chopped
1 small pumpkin, peeled, seeds removed, cut into equal-sized pieces
400g can diced tomatoes
1 bunch kale, leaves chopped
sea salt and black pepper

1              Heat a large frying pan over a medium heat, add oil and
sausages and cook for 5 minutes or until brown, turn over and cook for 5 minutes longer or until browned on second side. Remove
sausages from pan and set aside.

2              Add onions to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onions are soft and translucent. Add garlic and sage and cook, stirring, for 1 minute or until fragrant. Add pumpkin and toss to coat. Add tomatoes, rinse can out with water and add to pan. Cover, bring to simmering and simmer for 5 minutes. Add kale, cover and simmer, stirring, occasionally, for 15 minutes or until pumpkin is cooked and kale wilted and tender. Season to taste with a good grind of salt and black pepper.

3              Place sausages on top of pumpkin mixture, cover and cook for 10 minutes longer or until sausages are cooked through. Serve stew topped with sausages.

So tell me, do you choose plain sausages or do you go for flavoured ones?

Where did the ingredients for this dish come from:
Sausages: Holly Bacon – Hastings; Pumpkin, kale, sage: The Chef’s Garden @ Epicurean – Hastings; Onions, garlic: Krismaw Gardens – Hastings; Store Cupboard Ingredients: canned tomatoes, 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 sausage recipes you might like to try:

Sausages, Potatoes & Cabbage in One Pan

Sausages, Potatoes & Cabbage in One Pan

Sausages with Fresh Apple & Onion Relish

Sausages with Fresh Apple & Onion Relish

Sausages with Beef & Mustard Spiked Onions

Sausages with Beef & Mustard Spiked Onions

 

Chilli & Coriander Mince with Pumpkin Wedges

Chilli & Coriander Mince with Pumpkin Wedges

Roast pumpkin is a Kiwi favourite that more often than not
accompanies a roast dinner, here you can enjoy the comforting
flavours of this familiar favourite teamed with another Kiwi
favourite mince.

Chilli & Coriander Mince with Pumpkin Wedges

The cabbage in the mince mixture is optional, but it is a great way to add vegetables to your meal. It can be replaced with kale, chard, silverbeet or
spinach, if that’s what you have or prefer.

Serves 4

1 small pumpkin, cut into wedges, seeds, – you need 2-3 wedges per serve
olive oil
sea salt and black pepper
1 onion, sliced
1 clove garlic, finely chopped
1 small green chilli, seeded and chopped, or to taste (optional)
500g beef mince
400g can diced tomatoes
2 tbsp tomato paste
½ small cabbage, sliced
1 bunch fresh coriander, chopped

1              Preheat oven to 180°C.

2              Brush pumpkin with oil, place on a baking tray and season with a good grind of salt. Roast for 30 minutes or until pumpkin is cooked.

3              Meanwhile, place onion and a splash of oil in a large frying pan over a medium heat with a lid, cover and cook, stirring
occasionally, for 8-10 minutes or until onion is soft and translucent. Add garlic and chilli and cook, stirring, for 1 minute or until fragrant.

4              Add beef and cook, stirring, for 5-6 minutes or until mince browns. Add tomatoes, half fill can with water to rinse out and add to pan with tomato paste. Bring to simmering, cover and simmer, stirring occasionally, for 15-20 minutes or until mixture reduces thickens. Stir in coriander and season to taste with a good grind of salt and black pepper. To serve, place 2-3 wedges on each serving plate and spoon over mince mixture.

So tell me, how do you cook pumpkin besides roasting?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, garlic, cabbage: Krismaw Gardens – Hastings; Pumpkin, coriander: The Chef’s Garden @
Epicurean
– Hastings; Chilli: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: canned tomatoes, tomato paste, 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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Easy Curried Beef & Vegetable Stew

Easy Curried Beef & Vegetable Stew

Another flexible dish that is cooked in one pan. Packed with plenty of vegetables it couldn’t be easier and a great way to stretch mince to feed a crowd.

Easy Curried Beef & Vegetable Stew

During the cooler months when fresh green beans are not in-season, frozen can be used – just add them in the last 5 minutes of cooking. Frozen peas could also be used.

Serves 4-6

1 onion, chopped
vegetable oil
500g beef mince
2 cloves garlic, minced
1 small green chilli, seeds removed and minced
2 tbsp curry powder
1 tbsp grated fresh ginger
2 tomatoes, chopped
¾-1 cup water
500g pumpkin, peeled and chopped
250g green beans, cut into 5cm pieces
1 large carrot, sliced
1 large potato, chopped
sea salt and freshly ground black pepper

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

2              Add mince and cook, stirring occasionally, for 5 minutes or until browned. Add garlic, chilli, curry powder and ginger and cook, stirring, for 2-3 minutes or until fragrant. Add tomatoes, cover and cook, stirring occasionally, for 5-8 minutes or until tomatoes break down.

3              Add pumpkin, beans, carrot and potato and mixture to
combine. Stir in water, cover, bring to simmering and simmer,
stirring occasionally, for 15-20 minutes or until vegetables are
tender.

Serving Suggestion: Top with a dollop of natural yogurt and a
scattering of chopped parsley or coriander.

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, garlic, tomatoes, carrot,
potatoes, beans:
Krismaw Gardens – Hastings; Pumpkin, chilli: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard
Ingredients:
vegetable oil, curry powder, ginger, 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 mince you might like to try:

Creamy Mushroom & Bacon Mince

Creamy Mushroom & Bacon Mince

One-Pan Mince & Cabbage

One-Pan Mince & Cabbage

One-Pan Beef, Rice & Vegetables

One-Pan Beef, Rice & Vegetables

 

Creamy Eggplant & Pumpkin Curry

Creamy Eggplant & Pumpkin CurryEggplant and pumpkin are couple of vegetables which appear
together for a short time during autumn and while they don’t at first appear to be natural companions they work surprising well
together.

Make the masala paste as hot or as mild as you like, depending on the chillies you are using and your personal taste.

Creamy Eggplant & Pumpkin Curry

I used Asian eggplants in this curry, but ordinary eggplant works also, just cut it into chunks

Serves 4 as a main or 6 as a side dish

1 large onion, chopped
vegetable oil
1 tbsp garam masala
500g Asian eggplant, sliced
500g pumpkin, cut into 2cm pieces
2 medium tomatoes, chopped coarsely
2 cups water
½ cup natural yogurt
a good handful of coriander leaves, chopped
MASALA PASTE
1 small red chilli, or to taste, chopped
½ mild long green chilli, or to taste, chopped
2cm piece fresh ginger, chopped
3 cloves garlic, peeled
a good handful of coriander leaves
¼ cup hot water

1              For the paste, place chillies, ginger, garlic, coriander and
water in a mini food processor and process to make a paste – add
little more water if necessary.

2              Place onion 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 is soft and translucent. Add paste and garam masala and cook, stirring, for 1-2 minutes or until fragrant.

3              Add eggplant, pumpkin, tomatoes and water, cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 20-30 minutes or until eggplant and pumpkin are tender.

4              Remove pan from heat, stir in yogurt and most of the chopped coriander. Serve scattered with remaining coriander.

Where did the ingredients for this dish come from:
Onion, garlic, pumpkin, eggplant tomatoes: Krismaw Gardens – Hastings; Chillies: The Chef’s Garden @ Epicurean – Hastings;
Coriander: JJ’s Organics – Napier; Yoghurt: Origin Earth – Havelock North; Store Cupboard Ingredients: ginger, oil, garam masala.

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, Tomato & Pumpkin Stew

Chicken, Tomato & Pumpkin StewYou know that summer has ended when you see pumpkins in the markets!

But, what is also lovely about autumn is that fresh tomatoes are still fabulous, so in this dish I have taken advantage of having both of these great vegetables available together for a short time.

Chicken, Tomato & Pumpkin Stew

At this time of year there are still great tomatoes available at good prices, but during water months make this stew using canned diced tomatoes.

Serves 4-6

1 onion, chopped
olive oil
1 clove garlic, chopped
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
500g boneless chicken thighs, cut into bite-sized pieces
500g peeled and cubed pumpkin
500g tomatoes, diced
lemon juice, to taste
sea salt and freshly ground black pepper
a good handful fresh coriander, chopped

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

2              Add garlic, paprika, cumin, coriander and cinnamon and cook, stirring, for 1-2 minutes longer or until fragrant.

3              Add chicken, pumpkin and tomatoes, cover and cook, stirring occasionally, for 20-25 minutes or until chicken and pumpkin is cooked and tomatoes have broken down and formed a thick sauce. If necessary, remove lid from pan and simmer for about 5 minutes to evaporate any excess liquid.  Add a good squeeze of lemon juice and season to taste with salt and black pepper. Stir in most of the fresh coriander. Serve scattered with remaining coriander.

Where did the ingredients for this dish come from:
Chicken: Bostocks Organic Chicken – Hastings; Onions, garlic,
tomatoes, lemon:
Krismaw Gardens – Hastings; Pumpkin,
coriander:
The Chef’s Garden @ Epicurean – Hastings; Paprika:
Orcona Chillis ‘n Peppers; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: cumin, ground coriander, cinnamon, 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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Warm Squash, Silverbeet & Feta Salad

Warm Pumpkin, Chard & Feta SaladLast week at the Napier Urban Food Market JJ’s Organics had new season’s buttercup squash, so of course, I had to have one, they also had some lovely young silverbeet or chard. These two are such great partners that I thought a warm salad would be  a great way to
showcase both and this somewhat deconstructed salad is the result.

Warm Squash, Silverbeet & Feta Salad

For a more conventional salad presentation, peel and cube the squash, then toss in the spice mixture and roast. Place the squash and cooked
silverbeet mixture in a bowl and toss to combine, then scatter with
crumbled feta.

Serves 4 as main course or 8 as a side dish

1 small butternut squash
1 tsp ground cumin
1 tsp ground coriander
sea salt
olive oil
1 onion, sliced
1 bunch young silverbeet, ribs removed, leaves roughly chopped
250g Origin Earth feta cheese

1              Preheat oven to 200°C. Line a baking tray with aluminium foil.

2              Cut squash into wedges and remove seeds. Place cumin,
coriander and a good grind of salt in a plastic bag, add a little olive oil, then add squash wedges and shake to coat squash with spice mixture. Place squash in a single layer on the baking tray and bake for 20-30 minutes or until tender.

3              Meanwhile, place onion and a little olive oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent.

4              Add silverbeet and cook, tossing, for 2-3 minutes or until it just starts to wilt.

5              To serve, arrange squash and silverbeet mixture on serving plates and scatter with crumbled feta.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Winter Vegetable & Ham Soup

Winter Veg & Ham Soup 008aThis healthy and hearty soup is packed with winter vegetables.
Basically a pumpkin-vegetable soup it is made more interesting with the addition of chard, beans and ham.

In season now, butternut is a pumpkin or winter squash with a
bulbous shape, yellow skin and orange flesh and sweet, nutty flavour – perfect for soup, but also great roasted, mashed or added to
casseroles.

When buying look for fruit with a hard, light tan, smooth skin. The fruit should feel heavy for its size without any soft spots or
blemishes. As with other pumpkin, if stored in a cool, dry place they should keep for several months.

Winter Vegetable & Ham Soup

Bacon could be used instead of ham. If using bacon, cook chopped bacon in a non-stick frying pan before adding to the soup.

For a vegetarian option, simply omit the ham.

Serves 4-6

1 medium butternut pumpkin (squash), or other pumpkin or winter squash of your choice, peeled and chopped – you should have about 1kg of chopped flesh
1 medium carrot, chopped
1 medium parsnip, chopped
2 medium leeks, sliced
2 sticks celery, sliced
2 cloves garlic cloves, sliced
1 tsp dried mixed or Italian herbs
6 cups chicken stock
440g can red kidney or other beans of your choice, drained and rinsed
200g ham, chopped or cut into strips
1 bunch rainbow chard or silverbeet, leaves and stems cut into 1cm thick slices
salt and freshly ground black pepper , to taste

1              Place butternut, carrot, parsnip, leeks, celery, garlic, mixed herbs and stock in a large saucepan over a medium-high heat, cover and bring to the boil. Reduce heat and simmer for 30 minutes or
until vegetables are tender.

2              Puree vegetable mixture using a hand blender or blender, if using a blender you may need to do this in batches.

3              Return pureed soup to clean saucepan and bring to
simmering. Add beans, chard and ham, bring back to simmering and simmer, stirring occasionally, for 10 minutes or until chard wilts. Season to taste.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Winter Pumpkin & Fish Stew

Fish & Pumpkin Stew 005aPumpkin is a fabulous winter vegetable with its bright colour adding a colourful and happy note to dishes.

In this recipe it is combined with fish, tomatoes, garlic, Italian herbs and spinach to create a warming and substantial meal perfect for cooler nights, that doesn’t take too much time or effort.

Winter Pumpkin & Fish Stew

I usually cook the pumpkin in the microwave as it tends to hold its shape better, but it also depends on the variety of pumpkin. If you have the
opportunity, when purchasing, enquire as to “How the pumpkin cooks and if it holds its shape?” – while this dish will still taste good no matter what pumpkin you use it has a better appearance and combination of textures if there are chunks of pumpkin in the stew.

Serves 4

1kg pumpkin, peeled, cut into 3 cm cubes
2 tbsp vegetable oil
1 large (about 200g) onion, cut into wedges
3 cloves garlic, minced
1 tsp dried Italian herbs
440g can diced tomatoes
2 cups vegetable, chicken or fish stock
1 bunch spinach, leaves shredded
600g firm white fish fillets, cut into large pieces – I used monkfish here, but hoki, moki or hake also work well, buy what looks best on the day
salt and freshly ground black pepper, to taste.

1              Steam or microwave pumpkin until just tender. Drain and set aside.
2              Place oil and onion in large heavy-based saucepan over a
medium heat, cover and cook, stirring frequently, for 10 minutes or until onion is translucent. Add garlic and herbs and cook, stirring, for 2-3 minutes longer or until fragrant.
3              Stir in tomatoes and stock and bring to the boil. Reduce heat and simmer for 25-30 minutes or until mixture reduces and
thickens.
4              Add spinach and cook for 3-4 minutes or until wilted. Add fish and reserved pumpkin, cover and cook, stirring occasionally, for 10 minutes or until fish flakes when tested with a fork. Season to taste with salt and pepper.

Happy cooking and eating.

Recipe by Rachel Blackmore

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