Tag Archives: rocket

Asparagus, Radish & Rocket Salad

Asparagus & Radish Salad 020aThe asparagus season is in full swing, but before we know it, it will be over, so I am making the most of it!

The new season’s radishes are also fabulous, so I’m enjoying those as well and here I have teamed the two with some rocket and an Asian-style dressing for a salad to serve with barbecued or pan-cooked meats.

Asparagus, Radish & Rocket Salad

The asparagus and radish mixture can be left to sit at room temperature for an hour or two before serving.

Serves 4 as a side dish

500g asparagus, trimmed
1 bunch (about 6) radishes, cut into thin wedges
a couple of handfuls rocket leaves
SPICY GINGER & SESAME DRESSING
1 tbsp grated fresh ginger
2 cloves garlic, crushed
1 Bird’s eye chilli, sliced and seeded, if desired (optional)
2 tbsp apple cider vinegar
1 tbsp tamari (gluten-free soy sauce) or soy sauce
2 tsp vegetable oil
1 tsp sesame oil

1              Cut asparagus spears into several pieces, separating tips and lower parts of spears. Set aside.

2              Bring a saucepan of lightly salted water to the boil, add lower parts of asparagus spears, bring back to simmering and simmer, for 3-5 minutes longer. Add asparagus tips, bring back to simmering and simmer for 2-3 minutes longer or until asparagus is just tender. Drain well.

3              For the dressing, place ginger, garlic, chilli, vinegar, tamari and oils in a bowl and whisk to combine.

4              Add asparagus and radishes to dressing and toss to combine.

5              Just prior to serving, line a serving platter with rocket and top with asparagus mixture.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Bacon & Devilled Egg Sandwich

Bacon & Egg Sandwich 001We recently had one of those functions that started at 5 pm with no defined end, so had no idea what, if any, food was going to be offered (it was one of JR functions, hence lack of information!). At best I guessed (correctly), that there would be a little finger food, so I
suspected that we would need something, at some time, after we got home and decided that a hearty sandwich would be the answer – something that could at least be partly prepared earlier in the day.

Bacon & Devilled Egg Sandwich

Serve this gutsy sandwich for bunch, lunch or a causal evening meal.

The egg mixture can be made up to a day in advance, covered and stored in the fridge until required.

For each sandwich

2 free-range eggs
1 tbsp mayonnaise
1 tsp Dijon mustard
¼ tsp Orcona Sweet Smoked Paprika
hot sauce of your choice, to taste
1 pickled cornichon, chopped
1 tbsp chopped green garlic, green onions or chives
sea salt and freshly ground black pepper
rocket leaves
olive oil
raw apple cider vinegar
1 slice bacon, rind removed
1 piece Turkish bread, split and lightly toasted

1              Place eggs in a saucepan of cold water, bring to the boil and simmer for 10 minutes. Drain and cool under cold running water. Peel, place in a bowl and roughly mash.

2              Add mayonnaise, mustard, paprika, hot sauce, cornichon and green garlic to eggs and mix gently to combine. Season with salt and pepper.

3              Toss rocket with a little olive oil and vinegar.

4              Heat a heavy-based frying pan over a medium-high heat, add a little olive oil and swirl to coat base. Add bacon and for 2-3 minutes or until cooked and crisp. Drain on paper towels. Chop.

5              To assemble sandwich, spread egg mixture over the cut side of bottom piece of bread and a little on the cut side of the top piece of bread. Top bottom piece of bread with rocket, bacon and top piece of bread. Serve.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sandwiches you might like to try:

Spicy Avocado, Feta & Bean Sandwich

Spicy Avocado, Feta & Bean Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

Beef, Bacon & Cheese Sandwiches

Beef, Bacon & Cheese Sandwiches

 

Bacon, Fig & Rocket Sandwich

Bacon & Fig Sandwich 001aRegular readers of this blog, by now, probably realise that I like the odd sandwich and I must admit, stick it between a couple of slices of good bread or in roll and I will probably eat it – leftovers more often than not end up either in, on or between, toasted or not depending on the mood.

Most of my sandwiches, however, aren’t quite as fancy as this one. With its combination of pungent rocket, sweet fig jam and salty
bacon, I don’t think it could get much better for Sunday night tea or a lunch with friends.

Figs are another food I love and when they are available fresh
(autumn here in Hawke’s Bay), my favourite breakfast is fresh figs and fresh raspberries with a dollop of Origin Earth Yoghurt.

Here I used Te Mata Figs, Just Fig Jam and it is the closest thing to fresh figs that I have tasted. I see that the fruit content is 73% figs with sugar and lemon juice being the only other ingredients – this jam is so good that you can eat it straight from the jar and with all that fruit it must be good for you too, surely!

Bacon, Fig & Rocket Sandwich

I like to cook then chop the bacon – it makes for easier eating. Also if making for a crowd and  you are a bit short of bacon, it is a good way to extend it a little goes along way, as they say.

For each sandwich:

olive oil
¼ large (about 200g) red onion, sliced
1 bacon rasher, rind removed
1 bread roll of your choice
butter (optional)
1 tbsp fig jam – I used award winning and Hawke’s Bay made Te Mata Figs, Just Fig Jam
small handful rocket leaves

1              Place a little oil and onion in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Remove from pan and set aside.
2              Add bacon to pan and cook over a medium heat until crispy. Roughly chop.
3              To assemble sandwich, split roll and lightly butter, if desired. Top bottom half of roll with rocket, onions, bacon and fig jam and
finally remaining top.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sandwiches you might like to try:

Toasted Spinach, Cheese & Mushroom Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

Beef, Bacon & Cheese Sandwiches

Beef, Bacon & Cheese Sandwiches

 

Toasted Spinach, Cheese & Mushroom Sandwich

Spinach, Cheese & Mushroom Sandwich 008aThe combination of spinach and mushroom is one which I love, then add in some cheese and wow.

This sandwich came about when I realised that I had spinach and rocket in the fridge that would go to waste if I didn’t use it and I hate wasting good food.

Toasted Spinach, Cheese & Mushroom Sandwich

For each sandwich

olive oil
1 small clove garlic, chopped
1 handful spinach leaves, roughly chopped
1 handful rocket leaves, roughly chopped|
butter
2 thin slices bread of your choice
1 large Portabella mushroom, thinly sliced
30g grated Hohepa mozzarella
30g grated Hohepa Herb & Garlic cheese

1              Heat a non-stick frying pan over a medium heat. Add a little oil and swirl to coat base of pan. Add garlic and cook for 1 minute.
2              Add spinach and rocket, cook, tossing for 2-3 minutes or
until just wilted. Remove from pan and set aside. Wipe pan clean.
3              Top one slice of bread with cheeses, mushroom and spinach mixture, then top with remaining slice of bread. Lightly butter
outside of sandwich.
4              Heat clean pan over a medium heat. Add sandwich, top with a weighed plate and cook for 2-3 minutes or until golden on one side. Turnover and repeat – the sandwich should be golden on the outside with the filling heat through and cheese starting to melt.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sandwiches you might like to try:

Quesadilla (Mexican Toasted Cheese Sandwich)

Quesadilla (Mexican Toasted Cheese Sandwich)

Beef, Bacon & Cheese Sandwiches

Beef, Bacon & Cheese Sandwiches

Mozzarella Chorizo Sandwich

Mozzarella Chorizo Sandwich