Tag Archives: spinach beet

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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Oyster Mushroom & Spinach Beet Braise

Oyster Mushroom & Spinach Beet Braise

I hate it when I can’t get to at least one of our Farmers’ Markets, which was the case last weekend as I was working both Saturday and Sunday. I sent JR with a very scant list and instructions to ‘shop like I do’!

He looked so horrified when I told him ‘to shop like I do’ that I
relented a little and said ‘ask the stallholder – is there anything that Rachel would buy?’ I did not see this as a particularly difficult task as he has shopped with me at markets, speciality food shops and
supermarkets for nearly 30 years and I will happily send him off with a list, but the problem seemed to be the lack of a list!

So I was interested when I got home to see what he had gathered – the items on the list were all there, plus these beautiful oyster
mushrooms – which lovely Judy Moss of JJ’s Organics had told him I would like!

Silent Sunday - 1 Feb

As regular readers know JJ’s Organics sometimes have shiitake mushrooms from Hillcroft Mushrooms, they also grow these lovely organic oyster mushrooms.

Oyster Mushroom & Spinach Beet Braise

These oyster mushrooms are so beautiful that I just wanted a simple preparation so that they would shine. I served this braise as a bed for some pan-fried turbot fillets – deliciously easy!

Oyster mushrooms grow in clumps and have a thick base which is not very attractive, but chop them finely and they add great flavour to dishes.

Serves 4

1 medium onion, sliced
vegetable oil
2 cloves garlic, minced
125g fresh oyster mushroom, divided into individual mushrooms, thick base and any odd stems finely chopped
1 bunch spinach beet, silverbeet or chard, cut crosswise into thick slices
¼ cup vegetable stock
1 tbsp soy sauce
lemon
sea salt and freshly ground black pepper

1              Place onion and a little 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. Add garlic and mushrooms stems and cook, stirring, for 3-4 minutes or until fragrant.

2              Add spinach beet, stock, soy sauce and a good squeeze of lemon juice, cover and simmer until spinach beet wilts.

3              Add oyster mushrooms, toss to combine and cook, tossing occasionally, for 3-4 minutes or mushrooms are heat through. Season to taste with salt and black pepper, if necessary.

Where did the ingredients for this dish come from:
Spinach beet, Hillcroft organic oyster mushrooms: JJ Organics – Napier; Onion, garlic, lemon: Krismaw Gardens – Hastings; Store Cupboard Ingredients: vegetable oil, soy sauce, vegetable stock, 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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