Tag Archives: silverbeet

Sweet & Sour Silverbeet

Sweet & Sour SilverbeetAt the market last weekend there were beautiful bunches of young spring silverbeet and chard which is lovely after the more mature vegetables of late winter. Serve this easy side with roast or
barbecued chicken, lamb or fish and smashed or mashed potatoes.

Sweet & Sour Silverbeet

On this occasion, I used silverbeet, but  the more colourful rainbow chard also works well.

Serves 4

1 bunch silverbeet or Swiss chard
olive oil
1 onion, sliced
2 garlic cloves, thinly sliced
2 tsp brown sugar
1 tbsp red wine vinegar
sea salt and freshly ground black pepper

1              Trim tough ends from silverbeet stems. Remove leaves from centre stem and set aside. Slice stems and set aside. Place leaves on top of each other to make a stack, then roll up and cut into wide strips.

2              Place silverbeet stems, onion, garlic 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 onion and stems are tender.

3              Add sugar and silverbeet leaves with a splash water, toss to combine, cover and cook for 6-8 minutes or until leaves wilt.
Remove pan from heat, add vinegar, season with a good grind of salt and black pepper and toss to combine.

Where did the ingredients for this dish come from:
Silverbeet: JJ’s Organics – Napier; Onion, garlic: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: brown sugar, vinegar, 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 silverbeet and chard sides you might like to try:

Potatoes & Chard in Garlicky Saffron Broth

Potatoes & Chard in Garlicky Saffron Broth

Spicy Sautéed Swiss Chard & Onions

Spicy Sautéed Swiss Chard & Onions

 

Beef with Silverbeet and Middle Eastern Spices

Beef with Silverbeet and Middle Eastern SpicesThis wonderfully coloured dish is packed with goodness and flavour. It is also a great way to sneak a few extra vegetables onto the plate – in my case to add legumes to the meal without too much comment. Here, I used chickpeas, but any beans could be used. I used canned, but dried, soaked and cooked, work equally well and are more
economic.

Beef with Silverbeet and Middle Eastern Spices

A big pan of this is a great way to feed a crowd and it is easy enough to add extra vegetables and chickpeas to bulk up, if need be.

Serves 6

2 brown onions, finely chopped
oil of your choice
2 cloves garlic, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
pinch cayenne pepper or to taste
500g beef mince
1 bunch silverbeet or chard, leaves and stems chopped
2 carrots, diced
2 sticks celery, diced
400g can chopped tomatoes
1 tbsp tomato paste
400g can chickpeas, drained and rinsed
sea salt and freshly ground black pepper

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

2              Add garlic, coriander, cumin, paprika and cayenne pepper and cook, stirring, for 1-2 minutes or until fragrant. Add beef and mix to combine, cook, stirring to break up mince, for 4-5 minutes. Add silverbeet stems, carrots, celery, tomatoes and tomato paste. Bring to simmering, cover and simmer, stirring occasionally, for 30 minutes.

3              Add silverbeet leaves and chickpeas cover, and cook for 5 minutes longer. Season with a good grind of salt and freshly ground black pepper.

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; nions, celery, garlic: Krismaw
Gardens – Hastings; Paprika: Orcona Chilli n’ Peppers – Hastings; Celeriac, parsley: The Chef’s Garden @ Epicurean – Hastings;
Silverbeet: JJ’s Organics – Napier; Store Cupboard Ingredients: oil, ground coriander, ground cumin, cayenne pepper, tomatoes, tomato paste, 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 mince recipes you might like to try:

One-Pan Mince & Cabbage

One-Pan Mince & Cabbage

Creamy Mushroom & Bacon Mince

Creamy Mushroom & Bacon Mince

Asian-inspired Mince & Vegetables

Asian-inspired Mince & Vegetables

 

Creamy Spiced Spinach Beet

Creamy Spiced Spinach BeetThis creamy spiced spinach beet is interesting enough to be a meal on its own when teamed with rice or crusty bread, but is equally as good as a simple side for pan-cooked or grilled meats, chicken, fish or sausages.

Once again I have used yogurt here to add creaminess to this
seasonal vegetable dish. Remember, when using yogurt in this way, for best results, use full-fat. For a link to a great explanation of why to use full-fat yogurt when cooking refer to my earlier post for Chicken, Potatoes & Spinach in Indian-spiced Yogurt Sauce.

Creamy Spiced Spinach Beet

Spinach beet is the most delicate of member of the chard family. It is more leafy and tends to have finer and not as much stem as silverbeet and chard.

Serves 4

1 bunch spinach beet, silverbeet or chard
1 onion, finely diced
vegetable oil
1 clove garlic, finely diced
1 Bird’s eye chilli, finely diced (optional)
½ teaspoon ground turmeric
½ teaspoon ground garam masala
300g ripe tomatoes, diced
¼ cup natural yogurt
sea salt

1              Wash spinach beet, silverbeet or chard. Trim stems, then slice stems and set aside. Cut leaves into wide strips.

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

3              Add garlic, chilli, turmeric and garam masala and cook,
stirring, for 1-2 minutes or until fragrant. Add reserved stems, cover and cook, stirring occasionally, for 3-4 minutes or stems start to
soften.

4              Add tomatoes, mix to combine, increase heat, cover and cook, stirring occasionally, for 8-10 minutes or until tomatoes break down and form a thick sauce. Stir in yogurt and 1 cup hot water and bring to simmering. Reduce heat and simmer, stirring occasionally, for 20-30 minutes or until stems are very tender and a creamy sauce has formed.

5              Stir in reserved leaves, cover and cook, stirring occasionally, for 6-7 minutes or until leaves are wilted and tender. Season with a good grind of salt.

Where did the ingredients for this dish come from:
Spinach Beet: JJ Organics – Napier; Onion, garlic, tomatoes:
Krismaw Gardens – Hastings; Yoghurt: Origin Earth – Havelock North; Store Cupboard Ingredients: vegetable oil, cumin, turmeric, 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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Sweet & Sour Trevally with Lots of Vegetables

Sweet and Sour Trevally & Vegetables

I am aware there are those who see trevally as little more than bait fish – I am not one of them.

Trevally is a well-priced fish and if purchased filleted is boneless and skinless. It has firm, dense, slightly oil flesh, which lends itself for use in curries or other dishes with stronger flavours.

Here I have teamed it with lots of vegetables and tossed everything in a sweet and sour sauce for an easy one dish meal.

Sweet & Sour Trevally with Lots of Vegetables

Serve over steamed rice for a more substantial meal.

Serves 4

1 tbsp cornflour
1 tsp grated fresh ginger
1 egg white
600g trevally fillets, skinned and cut into bite–size pieces
1 small onion, sliced
1 clove garlic, crushed
vegetable oil
2 red or yellow capsicums, cubed – I used one of each
1 small cucumber, peeled and cubed
1 bunch spinach beet or silverbeet, washed and chopped
SWEET & SOUR SAUCE
1 tsp cornflour
1 tsp brown sugar
2 tbsp white wine vinegar
2 tbsp soy sauce
2 tsp tomato paste

1              Place cornflour, ginger and egg white in a bowl and whisk to combine. Add fish and toss to coat. Chill for 25 minutes.

2              Place onion, garlic and a couple tablespoons of oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens and translucent.

3              Push onion mixture to side of pan, increase heat, add fish and cook for 1-2 minutes each side. Remove and set aside.

4              Add capsicums and cucumber to pan and toss to combine with onion mixture, cook, tossing frequently for 4-5 minutes. Add spinach beet and cook, tossing, for 4-5 minutes longer or until leaves wilt.

5              For the sauce, place cornflour, sugar, vinegar, soy sauce,
tomato paste and ¼ cup water in a small bowl and whisk to combine.

6              Pour sauce over vegetables in pan and cook for 1-2 minutes or until sauce thickens. Return fish to pan and cook, tossing for 3-4 minutes or until cooked and heated through.

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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Spicy Sautéed Swiss Chard & Onions

Spicy Chard 1 002aWhether you call it Swiss chard, chard, silverbeet or spinach beet it is all the same thing – just different varieties. This robust, earthy vegetable is prefect for winter meals.

Here, I have not only used the leaves, but also the stems, which are often discarded, but are actually delicious and add texture to the dish. It is important to remember that the stems will take longer to cook than the leaves and letting them cook for a while before adding the leaves ensures they are tender in the finished dish.

Because of its robustness, chard dishes can often be cooked in
advance and reheated when needed, so making them great when
entertaining. The easiest way to reheat is in the microwave, but
reheating can also be done successfully in a saucepan over a low heat – add a splash of water if necessary.

Spicy Sautéed Swiss Chard & Onions

There were a couple of beautiful piles of chard at the Epicurean Supplies stall at the Hawke’s Bay Farmers’ Market last weekend that were just begging to be taken home, so, of course, I had to grab a couple of bunches and this is what I have made with it.

Serves 4-6 as a side dish

2 bunches rainbow Swiss chard – I had a bunch each of red chard and yellow chard
3 tbsp olive oil
2 medium (about 150g each) red onions, halved lengthwise and
thinly sliced
2 garlic cloves, finely chopped
good pinch Orcona Smoked Chipotle Flake, or to taste
salt
1 tbsp fresh lemon juice

1              Trim tough ends from chard stems. Remove leaves from
centre stem and set aside. Cut stems into 2.5cm pieces and set aside. Place leaves on top of each other to make a stack, then roll up and cut into 2.5cm wide strips.

2              Place oil and onions in a large heavy-based frying pan over a medium-low heat, cover and cook, stirring occasionally, for 8-10 minutes or until onions start to soften. Add stems, cover and cook, stirring occasionally, for 10 minutes longer or until stems are tender.

3              Add garlic and chipotle flake and cook, stirring, for 2 minutes or until fragrant.

4              Add leaves, toss to combine, cover and cook, stirring
occasionally, for 5 minutes or until chard wilts. Season to taste with salt. Just prior to serving, add lemon juice and toss to combine.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another recipe you might like to try:

Chicken, Silverbeet & Potato Hotpot

Chicken, Silverbeet & Potato Hotpot

 

Chicken, Silverbeet & Potato Hotpot

Chicken, Silverbeet & Potato Stew 013aSilverbeet is a much loved vegetable of many New Zealanders and has graced many gardens for decades. Even in my childhood garden which didn’t really have a vegetable patch there was silverbeet – it grew as a border near the back door.

Silverbeet also known as Swiss chard, spinach beet and variety of other names belongs to the same family as beetroot and if you look at the leaves of both plants this is evident – by the way the leaves of beetroot are edible.

In this dish the robustness of silverbeet stands up to simmering while adding fibre, vitamins C, E and A, folate and a range of other nutrients.

Silverbeet leaves make a  great edible wrapper and shredded are an excellent addition to stir-fries, soups and pies.

Chicken, Silverbeet & Potato Hotpot

Grate the onion on a box grater or mince in a food processor.

This dish can easily be extended by adding more potatoes and silverbeet – if adding more of these ingredients it will probably be necessary to add some additional liquid.

Serves 4

500g boneless, skinless chicken thigh fillets, cubed
salt and freshly ground black pepper
olive oil
1 medium (abot 150g) red onion, grated
3 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp Orcona Sweet Smoked Paprika
½ tsp ground coriander
½ tsp dried thyme leaves
1kg potatoes, cubed
3 cups chicken stock
6 silverbeet leaves, white stems removed, leaves shredded
1 tsp lemon zest
½ cup cream
lemon juice, to taste
¼ cup finely chopped parsley

1              Season chicken with salt and black pepper. Heat a heavy-based saucepan over a medium heat, add a little oil and swirl to coat base of pan. Add chicken and cook, stirring frequently, for 4-5 minutes or until browned. Remove from pan and set aside.
2              Add onion to pan and cook, stirring frequently, for 4-5 minutes or until translucent.
3              Add garlic, cumin, paprika, coriander and thyme and cook, stirring, for 1 minute or until fragrant. Add potatoes and cook,
stirring to coat with spice mixture, for 1-2 minutes.
4              Deglaze pan with a little of the stock. Add silverbeet, lemon zest and remaining stock to pan. Return chicken with any juices to pan and mix well to combine. Bring to simmering, cover and simmer, stirring occasionally, for 20-25 minutes or until potatoes are tender and chicken is cooked.
5              Stir in cream, season to taste with salt and black pepper. Bring back to simmering and simmer, uncovered for 10-15 minutes longer – the sauce should have reduced and thickened, if necessary simmer for a little longer. Add a good squeeze of lemon juice, scatter with parsley and serve.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Cheesy Vegetable & Potato Pie

Cheesy Potato Pie 015aIt’s St Patrick’s Day so we may as well have another naturally green dish which shouldn’t just be kept for this green day.

A potato base topped with layers of green vegetables and cheese – who won’t be ab le to resist eating their veg!

Served as a vegetable main course or as a side dish alongside grilled meat or chicken this cheesy vegetable laden pie is sure to be
devoured quickly.

I have used all Hohepa cheeses in this dish which gives it a truly Hawke’s Bay flavour. The Hohepa grating mozzarella is great for cooking, it differs from the soft mozzarella balls, in that it is a firmer cheese which is not hand-stretched. The Hohepa Danbo is a young cheddar with a great flavour – if you don’t live in Hawke’s Bay use cheeses local to your area.

Cheesy Vegetable & Potato Pie

If making this for vegetarians omit the anchovies and use a little soy sauce for flavouring in the pesto.

Serves 4 as a main or 6-8 as a side dish

1kg all-purpose potatoes, peeled and roughly chopped
salt and freshly ground black pepper
olive oil
1 head (about 500g) broccoli, cut into florets
100g grated Hohepa Danbo cheese
100g grated Hohepa grating mozzarella cheese
50g grated Parmesan
CHARD PESTO
1 bunch (about 500g) chard or silverbeet, stems removed and leaves sliced
3 cloves garlic, chopped
4 anchovy fillets (optional)

1              Preheat oven to 220°C. Lightly oil a large baking dish – I used a 30 x 20 cm one.
2              Place potatoes in a saucepan and pour over cold water to cover. Bring to the boil, remove lid and season to taste with salt. Cook for 20-25 minutes or until potatoes are tender.
3              Drain potatoes then mash and place back over a low heat, stirring frequently, for 5 minutes to dry potatoes. Remove pan from the heat, mash in 2 tbsp oil, check seasoning and adjust accordingly. Spread potato over the base of prepared baking dish.
4              To make pesto, steam or microwave chard or silverbeet leaves until wilted. Drain and place in a food processor with garlic and anchovy fillets, if using and process to roughly chop. With
machine running add enough oil to make a rough paste.
5              Steam or microwave broccoli until just tender, drain.
6              To assemble pie, drop spoonfuls of the pesto over the potato then spread out to cover potato base. Scatter with Danbo cheese then broccoli. Sprinkle with mozzarella and Parmesan cheeses. Bake for 20-25 minutes or until cheese melts and top is golden. Let stand for at least 5 minutes before serving.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another potato bake you might like to try:

Potato & Spinach Bake

Potato & Spinach Bake

Happy St Patrick’s Day wherever you are celebrating.

shamrock