Tag Archives: sauce

Green Sauce

Coriander 003b
This green sauce is a quick and easy way to dress up barbecued or roasted lamb, chicken or fish. It takes next to no time to make and will keep in a sealed container in the fridge for several days.
Leftovers are also delicious as a sandwich spread or dip for raw
vegetables.

Green Sauce

Makes about 1 cup

2 jalapeño chilies, roughly chopped
a good handful of coriander leaves
2 cloves garlic
½ cup mayonnaise – homemade or good quality bought
Juice 1 lime or small lemon
olive oil
salt and freshly ground black pepper

1             Place jalapeños, coriander, garlic, mayonnaise and lime or lemon juice a blender and process to roughly chop and combine.

2          With machine running slowly drizzle in olive oil until you have a smooth sauce. Season to taste with a good grind of salt and black pepper. Store in a sealed container in the refrigerator until required.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Pink Apple Sauce

Pink Apple Sauce

Just apples, lemon juice and water – no peeling required, no sugar added – doesn’t get much easier than this.

Not only is this apple sauce pretty, but it’s also extremely versatile and tastes fabulous.

I used it the other night as an accompaniment to roast pork, but it is also great as a tart filling and I love it just with yoghurt as a breakfast option – use anywhere you need apple sauce or apple purée.

Pink Apple Sauce

The amount of water you need depends on the apples and you might need to add more during cooking or at the end.

I used a variety of apple called NZ Rose which has a wonderfully red skin, but any red skin apple works.

Makes about 2 cups

4 medium red-skinned apples, quartered, cored and chopped – not peeled
1 lemon

1              Place apples, a squeeze of lemon juice and a splash of water in a saucepan over a medium heat, cover and cook, stirring
occasionally for 20-30 minutes or until apples are very soft.

2              Remove pan from heat, then using a hand held blender, puree – adding a little more water, if necessary.

So tell me, have you ever made pink apple sauce?

Where did the ingredients for this dish come from:
Apples: Pernel Fruitworld – Hastings; From the garden: Lemon.

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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Tomatillo Sauce

Tomatillo Sauce

This is what I made with the tomatillos from yesterday’s Silent
Sunday photo!

Those familiar with Mexican cooking probably already know or have heard of tomatillos. They are a staple in Mexican cooking and like
tomatoes belong to the nightshade family.

Tomatillos

With its tart citrusy flavour, green-yellow fruit and papery husk of the same colour, the tomatillo (physalis philadelphica) looks like a large cape gooseberry to which it is more closely related than
tomatoes.

Also known as Husk Tomato or Mexican Husk Tomato in Mexico they can be called ‘tomato verde’ or green tomato, which probably explains why they are sometimes called green tomatoes here. Like tomatoes, tomatillos are a summer fruit and here in Hawke’s Bay are grown by Clyde Potter of The Chef’s Garden @ Epicurean, look for them on their stall at the Hawke’s Bay Farmers’ Market.

Bright green and smooth, this piquant cooked sauce or salsa can be used in many ways. Delicious as a dip for corn chips, spooned over tacos or as a cooking sauce for fish, chicken, shredded meat,
vegetables or eggs, it is a great summer addition to any meal.

On this occasion I used it as a cooking sauce for chicken, after browning the chicken in a pan the cooked sauce was poured over, then bought back to simmering and simmered until the chicken was cooked.

Tomatillo Sauce

This sauce will keep in an airtight container in the refrigerator for up to a week.

Canned tomatillos are also available from speciality food shops and could be used to make this sauce. If using canned tomatillos, omit the first step of the recipe and add the garlic and chilli in step two.

Makes about 2 cups

500g tomatillos, husks removed, rinsed
1 garlic clove
1 jalapeño chilli
1 small onion, chopped
1 bunch coriander, top leaves and stems
sea salt
1 tbsp olive oil

1              Place tomatillos, garlic and chilli in a medium saucepan and pour over water to cover. Place over a medium-high heat, bring to simmering and simmer for about 10 minutes until tomatillos change from bright to pale green and are tender, but not falling apart.

2              Using a slotted spoon, transfer tomatillos, garlic and chilli to food processor, add onion and coriander and process until smooth. Season with salt.

3              Heat oil in a medium saucepan over a medium heat, pour in pureed mixture and cook, stirring occasionally, for 6-8 minutes or until sauce reduces and thickens.

Where did the ingredients for this dish come from:
Tomatillos: The Chef’s Garden @ Epicurean – Hastings; Onion,
garlic:
Krismaw Gardens – Hastings; Chilli: Orcona Chillis ‘n
Peppers
– Hastings; Coriander: JJ Organics – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: sea 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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Tomato, Fennel & Caper Sauce

Tomato, Fennel & Caper Sauce

There is some lovely young summer fennel in the markets at the
moment, so here I have teamed it with it friend’s onion and
tomatoes to make a versatile sauce – I love the slight aniseed flavour of the fennel and pops of salty flavour from the capers.

Tomato, Fennel & Caper Sauce

This is quite a chunky sauce, so I tend to use it as a base sauce, rather than a spoon over the top – but, of course, it’s up to you.

On this occasion, I served it topped with roasted chicken thighs – it is also good with fish and sausages.

Serves 4

2 small fennel bulbs, sliced, reserve any feathery tops for garnishing
1 small red onion, sliced
1 clove garlic, finely chopped
½ tsp dried Italian herbs
olive oil
500g fresh tomatoes, chopped
1 tbsp capers, drained
sea salt and freshly ground black pepper

1              Place fennel, onion, garlic, herbs and a good drizzle of olive oil in a heavy-based saucepan over a medium heat. Cover and cook, stirring occasionally, for 8-10 minutes or until vegetables soften.

2              Add tomatoes and cook, stirring frequently, for 10-15 minutes or until tomatoes break down and form a fragrant sauce and any excess liquid has evaporated. Stir in capers and season to taste with salt and black pepper. Garnish with chopped fennel tops, if desired.

Where did the ingredients for this dish come from:
Fennel, onion, garlic, tomatoes: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients:
Italian herbs, capers, 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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Other recipes using fennel you might like to try:

Fennel, Leek & Lemon Risotto

Fennel, Leek & Lemon Risotto

Caramelised Fennel and Onion Pizza

Caramelised Fennel and Onion Pizza

Fennel, Potato & Smoked Fish Hash

Fennel, Potato & Smoked Fish Hash

 

Pork Chops with Capsicum Sauce

Pork with Capsicums & OnionsThe capsicum season is now in full swing, here in Hawke’s Bay, and stalls at the markets are a riot of colour with capsicums of every
colour imaginable.

I love capsicums for this colour and the fresh brightness they give to the flavour of a dish. I served this over smashed potatoes, but it is also great accompanied by rice, pasta or couscous.

Pork Chops with Capsicum Sauce

I have used red and yellow capsicums in this recipe, but all red capsicums work just as well.

Serves 4

4 x 150-175g pork loin chops
olive oil
sea salt
1 tablespoon tomato paste
2 medium red capsicums, sliced
1 medium yellow capsicum, sliced
1 medium onion, sliced
3 cloves garlic, thinly sliced
½ cup red or white wine
chopped fresh parsley (optional)

1              Heat a heavy-based frying pan over a medium-high heat, add a little oil and swirl to coat base of pan. Season pork with salt, add to pan and cook for 2-3 minutes each side or until browned. Remove pork from pan and set aside.

2              Reduce heat to medium, add capsicums and onion to pan, cover and cook, stirring occasionally, for 5 minutes or until
vegetables soften. Add garlic and tomato paste and cook, stirring
occasionally, for 1-2 minutes longer or until fragrant.

3              Stir in wine, bring to the boil and simmer, stirring
occasionally, for 4-5 minutes or until liquid reduces slightly. Return pork with any juices to the pan, pushing pork into capsicum mixture, cover and cook for 5 minutes longer or until pork is cooked. Remove pan from heat and rest for 5 minutes before serving. Serve scattered with parsley, if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using capsicums you might like to try:

Fish Taco 001a

Fish Tacos with Red Capsicum Salsa

Creamy Fish & Red Capsicum Curry

Creamy Fish & Red Capsicum Curry

Grilled Capsicums

Grilled Capsicums

 

Easy Homemade Tomato Sauce

Tomato Sauce 003aThis is my go-to recipe when I need a quick and easy tomato sauce – it is economic and versatile. It is the sort of recipe that is great for a novice cook as it has so many uses and can be the basis of so many dishes.

3 Easy Ways to Vary the Basic Recipe

  • Chucky Vegetable Tomato Sauce: Add 1 diced carrot and 2 sticks diced celery with the onion.
  • Chilli Tomato Sauce: Add a good pinch dried red chilli flakes with the garlic.
  • Herby Tomato Sauce: Add 1 tsp dried Italian or mixed herbs with the garlic.

10 Ways to Use Homemade Tomato Sauce

  • Meatballs in Tomato Sauce: Add cooked meatballs to tomato sauce. Serve over spaghetti for meatballs and spaghetti or stuff into long rolls with salad ingredients for homemade subs.
  • Easy Homemade Baked Beans: Chop 2 rashers bacon and brown in a pan with a little oil. Drain and rinse a 440g can beans of your choice. Add beans and tomato sauce to pan and mix to combine. Cook, stirring occasionally for 5 minutes or until heated through.
  • Baked Eggs in Tomato Sauce: Heat sauce in a frying pan, make six indentations in sauce and crack an egg into each indentation. Cover and cook until eggs are cooked to your liking. For a spicy version, use Chilli Tomato Sauce.
  • Easy Homemade Pizza: Spread a purchased pizza base with some tomato sauce, scatter with your choice of toppings and bake at 200°C for 15-20 minutes or until base is crispy and toppings heated through.
  • Tomatoey Mince: Brown 500g mince in a frying pan, stir in
    tomato sauce and bring to simmering. Spoon onto toasted
    hamburger buns for sloppy joes, or onto toast for the Kiwi
    favourite mince on toast.  For different flavours and textures use Chunky Vegetable Tomato Sauce, Chilli Tomato Sauce or Herby Tomato Sauce.
  • Sausage and Mushroom Ragout: Cook 6 sausages in a frying pan with a little oil until browned and cooked through. Cut into thick slices and set aside. Slice 250g mushrooms, add to pan and cook for 8-10 minutes or until softened. Stir in tomato sauce of your choice (see above) and sausages and bring to simmering. Simmer for 5 minutes to heat through.
  • Penne Arrabiata: Spoon Chilli Tomato Sauce over cooked penne pasta. Serve scattered with grated Parmesan cheese and chopped parsley.
  • Tomatoey Cauliflower Cheese: Place cooked cauliflower florets in a baking dish. Pour over tomato sauce of your choice (see above), scatter with grated mozzarella and parmesan cheese and bake at 220°C for 20 minutes or until sauce is bubbling and cheese melted and golden.
  • Chorizo & Chickpea Stew: Brown 2 sliced chorizo sausages in a frying pan over a medium heat. Drain and rinse a 440g can
    chickpeas. Add tomato sauce and chickpeas to pan and mix to combine. Bring to simmering and simmer for 5 minutes to heat through.

Easy Homemade Tomato Sauce

This recipe can easily be doubled or tripled – just remember the cooking time will be longer. The larger the pan the more quickly the sauce will cook. Freeze any leftovers.

Makes about 1½ cups

1 tbsp olive oil
1 large onion, diced
2 cloves garlic, finely chopped
½ cup dry white wine or stock of your choice
440g can diced tomatoes
2 tbsp tomato paste

1              Place oil and onion 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 and cook, stirring, for 1 minute
longer or until fragrant.

2              Add wine and simmer for 2-3 minutes or until slightly
reduced. Stir in tomatoes and tomato paste, half fill can with water and swirl, then stir into tomatoes. Bring to simmering and simmer, stirring occasionally, for 15-20 minutes or until sauce reduces and thickens.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Roast Lamb with Herb & Caper Sauce

Roast Lamb 005aA new take on an old favourite – lamb and mint sauce – here I have used lamb rumps for quick cooking and added coriander, capers and preserved lemon to the mint sauce for a modern flavour
combination.

Lamb rumps give you all the flavour of roast lamb without the long cooking time – one rump usually weighs 200-250g and will feed 1-2 people.

Preserved lemons are available from speciality food stores which sell Moroccan and Middle Eastern foods. They are lemons that have been pickled in salt and their own juices. Only the skin is used,
however both the flesh and skin are preserved. To use, rinse under cold water, remove the flesh and discard, then chop or thinly shred the rind and use as directed.

Roast Lamb with Herb & Caper Sauce

You could use a leg of lamb instead of rumps if feeding a crowd – there is enough marinade to marinate a leg and this quantity of sauce is enough for six if served on the side only.

Serves 4

lemon wedges, for garnish (optional)
fresh mint sprigs, for garnish (optional)
2-4 lamb rumps, each weighing about 250g
salt and freshly ground pepper
LEMON & MINT MARINADE
4 garlic cloves, crushed
½ cup roughly chopped fresh mint
2 tsp grated lemon zest
¼ cup lemon juice
½ cup olive oil
HERB & CAPER SAUCE
1 small (about 100g) red onion, chopped
1 cup mint leaves
1 cup fresh coriander leaves
½ cup capers, drained and rinsed
2 tsp finely chopped preserved lemon
¼ cup lemon juice
½ cup olive oil

1              For the marinade, place garlic, mint, lemon zest and juice,
olive oil and salt and pepper to taste in a bowl and whisk to combine. Place lamb rumps in a non-reactive dish, pour over marinade, turn to coat, cover and marinate in the refrigerator overnight, turning
several times.
2              Remove lamb from refrigerator 1 hour before ready to cook. Let stand at room temperature.
3              Preheat oven to 200°C. Drain lamb and discard marinade – if any pieces of garlic or mint are adhering to the lamb brush off – pat lamb dry with paper towels.
4              Heat a heavy-based frying pan over a high heat, add lamb and cook for 4-5 minutes each side to brown.
5              Transfer lamb to a baking dish and roast in oven for 15-20 minutes or until cooked to your desired doneness. Remove from oven, cover with aluminium foil and allow rest for at least 10 minutes before carving.
6              Meanwhile, make the sauce, place onion, mint, coriander,
capers, preserved lemon, lemon juice and olive oil in a food
processor and pulse to roughly chop. Season to taste with salt and pepper.
7              To serve, slice lamb, drizzle with about one-third of the sauce, garnish with lemon wedges and mint sprigs, if desired and serve remaining sauce on the side.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other lamb recipes you might like to try:

Baked Lamb Chops with Mushrooms & Potatoes

Baked Lamb Chops with Mushrooms & Potatoes

Braised Lamb & Chickpeas with Preserved Lemon

Braised Lamb & Chickpeas with Preserved Lemon

Easy Lamb Biryani

Easy Lamb Biryani