Tag Archives: tomatoes

Beef & Cauliflower Curry

Beef & Cauliflower Curry

This easy vegetable and beef curry uses mince for the beef making it a great family meal that’s packed with vegetables and easy on the budget.

While it is a one-dish meal, for extra bulk serve it can be served over steamed rice or smashed potatoes or accompanied by pappadums.

Beef & Cauliflower Curry

Serves 4-6

1 brown onion, thinly sliced
1 carrot, diced
2 sticks celery, sliced
vegetable oil
1 clove garlic, finely chopped
2 tsp grated fresh ginger
8 fresh, frozen or dried curry leaves
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam marsala
½ tsp ground turmeric
chilli powder, to taste (optional)
500g beef mince
1 cup beef stock
400g can chopped tomatoes
1 small cauliflower, cut into florets
sea salt
a good handful of fresh coriander, chopped

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

2              Add garlic, ginger, curry leaves, cumin, coriander, garam
masala, turmeric and chilli powder, if using, cover, bring to
simmering and simmer, stirring occasionally, for 20 minutes or until mixture reduces and thickens.

3              Add cauliflower, cover and cook for 10 minutes longer or
until cauliflower is tender. Season with a good grind of salt. Add most of the chopped coriander, reserving some for scattering.

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, carrot, celery, garlic, fresh coriander, cauliflower: Krismaw Gardens – Hastings; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Store Cupboard
Ingredients:
vegetable oil, ground coriander, cumin, turmeric, garam marsala, ginger, curry leaves, 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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Chicken, Bacon, Chickpea & Kale Bake

Chicken, Bacon, Chickpea & Kale Bake

This another easy one dish meal that takes little preparation, but has plenty of flavour and looks after itself until ready to serve. Warm crusty bread on the side to mop up the juices is a great side and will fill hollow legs.

Chicken, Bacon, Chickpea & Kale Bake

Chicken drumsticks can vary considerably in size – if large allow 1 per serve or if small 2 per serve same applies if using thighs, you are the best judge as to how much the people you are feeding will eat.

Serves 4-6

1 onion, sliced
2 rashers bacon, rind removed, meat chopped
1 small bunch kale, leaves and stalks separated, stalks chopped, leaves thickly shredded
olive oil
2 garlic cloves, finely chopped
400g can chickpeas, drained and rinsed
400g can diced tomatoes
1 cup chicken stock
sea salt and freshly ground black pepper
chicken drumsticks or thighs

1              Preheat oven to 200°C.

2              Place onion, bacon, kale stalks and a splash of oil in a large frying pan over a medium heat, cover and cook, stirring
occasionally, for 10-15 minutes or until onion is soft and
translucent, bacon cooked and kale stalks tender. Add garlic and cook, stirring, for 30-45 seconds or until fragrant.

3              Add chickpeas, kale leaves, tomatoes and stock to pan,
cover, bring to simmering and cook until kale starts to wilt. Season to taste with a good grind of salt and black pepper.

4              Place chicken in a baking dish, pour over tomato mixture, place dish in oven and cook for 30 minutes. Increase oven
temperature to 220°C and cook for 15 minutes or until chicken is cooked and starts to brown.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Onion, garlic, kale: Krismaw Gardens – Hastings; Olive oil: The
Village Press – Hastings; Store Cupboard Ingredients: 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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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

 

North African-spiced Fish Stew

North African-spiced Fish Stew

As regular readers know harissa is one of my staple flavourings and here it teams with caraway and cumin seeds to give a wonderful warm spiciness to this fish stew. One of the reasons I love harissa so much is that we are lucky here in Hawke’s Bay to have a local chilli and capsicum grown, Orcona Chillis ‘n Peppers, who make a
fabulously fresh tasting harissa paste and this is the one I always use.

North African-spiced Fish Stew

Serves 4

2 cloves garlic, thinly sliced
1 tbsp harissa paste
1 tbsp tomato paste
1 tsp caraway seeds
2 tsp cumin seeds
olive oil
400g can diced tomatoes
sea salt and freshly ground black pepper
600g firm white fish fillets, cut into large pieces
crumbled feta cheese
chopped fresh coriander

1              Place garlic, harissa paste, tomato paste, caraway seeds, cumin seeds and a good splash of oil in a large frying pan and mix to combine. Place over a medium-low heat and heat for 4-5 minutes or until fragrant.

2              Add tomatoes, rinse can out with water and add to pan.
Increase heat, bring to simmering and simmer, stirring occasionally, for 10-15 minutes until mixture reduces and thickens – you should have a thick rich sauce. Season to taste with salt and black pepper.

3              Add fish, cover and cook for 4-5 minutes longer or until fish flakes when tested with a fork.

4              To serve, ladle into bowls and scatter with feta and
coriander.

Serving suggestion: On this occasion I served the stew on a bed of steamed spinach accompanied by crusty bread.

So tell me, is harissa paste an ingredient you use?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Garlic: Krismaw Gardens –
Hastings; Harissa: Orcona Chillis ‘n Peppers – Hastings; Coriander: The Chef’s Garden@Epicurean– Hastings; Feta: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store
Cupboard Ingredients:
cumin seeds, caraway seeds, tomato paste, 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 fish stews you might like to try:

African Smoked Fish & Spinach Stew

African Smoked Fish & Spinach Stew

Mexican-spiced Fish & Potato Stew

Mexican-spiced Fish & Potato Stew

African Smoked Fish & Kumara Stew

African Smoked Fish & Kumara Stew

 

African Smoked Fish & Spinach Stew

African Smoked Fish & Spinach Stew

Hello everyone, yes, the computer is fixed – I use a laptop and
apparently there was moisture in the keyboard which made the
machine unusable and as we live in the provinces it took five
working days for a new keyboard to arrive! Anyway all is good now and thanks to JR and his computer guy – Graham of 1st Computer Warehouse – for getting me back up and operating as quickly as they did.

This is a variation on a recipe which I posted in July last year –
African Smoked Fish & Kumara Stew – this lighter healthier version with its smokey warmth is perfect for spring.

African Smoked Fish & Spinach Stew

The smoked fish gives this simple stew bold, rich flavours.

Serves 4

1 large onion, sliced
vegetable oil
2 cloves garlic, finely chopped
1 tbsp grated fresh ginger
good pinch dried chilli flakes, or to taste
2 cups vegetable or chicken stock
400g can diced tomatoes
2 tbsp tomato paste
600g smoked fish of your choice, skin and bones removed, flesh broken into large pieces
1 bunch spinach, leaves chopped
sea salt and freshly ground black pepper

1              Place onion and a splash of oil in a heavy-based saucepan over a medium heat. Cover and cook, stirring occasionally, for 8-10 minutes or until onions are soft and translucent.

2              Add garlic, ginger and chilli flakes and cook, stirring, for 1-2 minutes or until fragrant.

3              Add stock, tomatoes and tomato paste, bring to simmering and cook, stirring occasionally, for 20-25 minutes or until mixture reduces and thickens to form a sauce.

4              Add fish and spinach, cover and simmer for 5-10 minutes or until spinach wilts and fish is heated through. Stir to combine and season with salt and pepper.

So tell me, do you have great technology support when you need it?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion, garlic, spinach: Krismaw Gardens – Hastings; Smoked Chipotle Flake: Orcona Chillis ‘n
Peppers
– Hastings; Store Cupboard Ingredients: vegetable oil,
ginger, stock, 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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Other recipes using smoked fish you might like to try:

African Smoked Fish & Kumara Stew

African Smoked Fish & Kumara Stew

Smoked Fish Stuffed Potatoes

Smoked Fish Stuffed Potatoes

Smoked Fish, Leek & Potato Chowder

Smoked Fish, Leek & Potato Chowder

 

Lamb, Parsnip & Tomato Stew

Lamb, Parsnip & Tomato Stew

A month or so ago JR bought what appeared to be a bargain – some frozen lamb chops – unfortunately they were not the bargain they appeared to be. I cooked some of the chops and they had a very unpleasant strong smell and flavour, in fact, I couldn’t eat them. So the remaining ones (and there were quite a few) have sat in the freezer while I tried to figure how to use them.

As a lot of flavour is carried in fat and these chops had a good layer of fat, so I figured, get rid of as much of the fat as possible then hit the remaining meat with plenty of flavour – so that is exactly what I did and the previously inedible chops were transformed to a
delicious fragrant stew.

Lamb, Parsnip & Tomato Stew

After removing and discarding the fat, I then removed the meat from the bones and cut it into large pieces.

Serves 4

1 tsp ground cumin
1 tsp ground coriander
¼-½ tsp chilli powder, or to taste
sea salt
500g diced lamb
olive oil
1 large onion, sliced
2 medium parsnips, diced
2 medium carrots, diced
2 garlic cloves, finely chopped
400g can diced tomatoes
chopped fresh parsley

1              Place cumin, coriander, chilli powder and a grind of salt in a bowl and mix to combine. Add lamb and toss to coat with spice
mixture.

2              Heat a large saucepan over a medium-high heat, add a splash of oil, then add lamb and cook for 3-4 minutes then turn and cook for 3-4 minutes longer. Remove lamb from pan and set aside.

3              Add onion, parsnips, carrots and garlic to pan, reduce heat, cover and cook, stirring occasionally, for 10 minutes or until
vegetables start to soften. Add tomatoes, bring to simmering and simmer for 10-15 minutes or until liquid reduces and starts to
thicken.

4              Add lamb, cover and simmer, stirring occasionally, for 45-60 minutes or until lamb is tender. Serve scattered with parsley.

So tell me, how would you treat meat that at first appears to be
unusable?

Where did the ingredients for this dish come from:
Lamb: I have not named the supplier because usually the meat I get from this supplier is very good and I do not think it is fair to name and shame on one experience. I will say, however (and as I have
reminded JR), that sometimes you need to look carefully at what
appears to be a bargain, as they say if it appears to be too good to be true, it just might be! Onion, parsnips, carrots, garlic: Krismaw
Gardens – Hastings; Chilli powder – Spitfire: Orcona Chillis ‘n
Peppers
– Hastings; Parsley: The Chef’s Garden @ Epicurean
Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
salt, cumin, coriander.

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.

Hap py cooking and eating.

Recipe by Rachel Blackmore

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Other lamb recipes using winter vegetables you might like to try:

Middle Eastern Spiced Lamb & Spinach Stew

Middle Eastern Spiced Lamb & Spinach Stew

Lamb, Parsnip & Bacon Stew

Lamb, Parsnip & Bacon Stew

Braised Lamb with Celery & Celeriac

Braised Lamb with Celery & Celeriac

 

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

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

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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

 

Asian-style Braised Oxtail

Asian-style Braised OxtailOne of the things I love about cooking and food and reading about them, is there always seems to be something to learn whether it’s a new flavour combination, a new food, a new technique or just another way of doing something.

So it was the other day when I was looking for a new idea for cooking oxtail that I came across Trissalicious and a recipe that Trissa shared was one her Aunty Jenni makes. What really caught my eye with this recipe was the method for browning the oxtail – rather than searing the oxtail in a pan it is roasted in the oven at a high heat.

I have some vague recollection of seeing this method previously, but have never tried it and I have to say I was thrilled with the result not only did the meat brown beautifully, but a good amount of the fat was rendered meaning that the final dish was not as fatty – win/win!

Asian-style Braised Oxtail

Trissa and Aunty Jenni attribute this recipe to our New Zealand Free Range Cook Annabel Langbein.

You can make this a day or two in advance, when ready to serve, skim off any fat that has set on the top and reheat at 180°C for 45 minutes or until heat through.

Using a cartouche in this recipe keeps any bits of meat and bone, that maybe sitting above the surface of the liquid, moist.

1.5-2kg oxtail
sea salt
6 cloves garlic, peeled and smashed
5cm piece fresh ginger, thinly sliced
4 star anise
1 cinnamon stick
1 long fresh red chilli
4 thick strips orange peel
400g can diced tomatoes
2 cups water
¼ cup soy sauce
2 tbsp rice wine vinegar
chopped fresh parsley or coriander, for scattering

1              Preheat oven to 220°C. Line a large baking dish with aluminium foil and arrange oxtail in a single layer. Season generously with salt. Roast for 30 minutes.

2              Meanwhile, place garlic, ginger, star anise, cinnamon, chilli, orange peel, tomatoes, water, soy sauce and vinegar in a large casserole dish.

3              Reduce oven temperature to 180°C. Transfer oxtail to casserole dish, pushing pieces into liquid. Cover with cartouche, then with lid and bake for 2½-3 hours or until meat is falling off the bone. Serve scattered with parsley or coriander.

Serving suggestion: I serve this with a carrot and parsnip mash (as recommended by Trissa and a steamed spinach.

To make a cartouche: Tear off a piece of greaseproof or baking paper large enough to cover the dish you are using. Fold the piece of paper into quarters. Then take the folded corner and fold across to form a triangle then fold across again. Place the tip of the triangle at the centre of your dish and tear or cut the opposite end at the edge of the dish. Cut off the tip of the triangle – this makes a hole for steam to escape. Now unfold and you have a paper lid the same size as your dish.

So tell me, do you ever use a cartouche?

Where did the ingredients for this dish come from:
Oxtail: Mad Butcher – Hastings; Onion, garlic: Krismaw Gardens – Hastings; Chilli: Orcona Chillis ‘n Peppers – Hastings; Parsley or
coriander: The Chef’s Garden @ Epicurean – Hastings; From the garden: orange; Store Cupboard Ingredients: salt, ginger, star anise, cinnamon, tomatoes, soy sauce, rice wine vinegar.

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 adapted by Rachel Blackmore

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Other recipes using oxtail you might like to try:

Caribbean-style Oxtail 004a

Caribbean-style Oxtail

Chinese Braised Oxtails

Chinese Braised Oxtails

 

 

Mexican-spiced Brown Rice with Sausages

Mexican-spiced Brown Rice with Sausages

Chewy, nutty brown rice forms the base of this easy, economic and satisfying dish.

This is almost a pantry dish – sausages, stock and peas from the freezer, rice, tomatoes and spices from the pantry and cheese from the fridge – and that’s dinner.

I used breakfast-sized pork sausages – but use whatever you prefer.

Mexican-spiced Brown Rice with Sausages

Canned beans are also a great addition to this dish – use instead of, or in addition to the sausages.

Serves 4-6

500g pork sausages
olive oil
1 onion, chopped
1 clove garlic, finely chopped
1 tsp ground cumin
1 tsp smoked paprika
¼-½ tsp chilli powder or to taste
sea salt
1 cup brown rice
3 cups chicken or vegetable stock
440g can diced tomatoes
1 tbsp tomato paste
1 cup frozen peas
1-2 cups grated hard cheese of your choice – I used a local sheep cheese
a good handful of fresh coriander or parsley

1              Heat a large frying pan with a lid over a medium heat. Add a splash of oil and brown sausages. Remove sausages from pan and set aside.

2              Add onion, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Add garlic, cumin, paprika,
chilli powder and a grind of salt and cook, stirring, for 30 seconds or until fragrant.

3              Stir rice into pan and cook, stirring, for 2-3 minutes. Add stock, tomatoes and tomato paste, mix to combine, cover and cook for 30-40 minutes or until rice absorbs the liquid and is tender.

4              Meanwhile, cut sausages into pieces. Add peas and sausage pieces to pan and mix to combine. Cover and cook for 5 minutes longer. Stir in coriander or parsley, reserving a little for scattering, and cheese and stir to melt cheese. Serve immediately, scattered with remaining coriander or parsley.

So tell me, do you have a pantry meal which is based on rice?

Where did the ingredients for this dish come from:
Sausages: Holly Bacon – Hastings; Onion: Krismaw Gardens –
Hastings; Paprika, chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Coriander or parsley: The Chef’s Garden @ Epicurean – Hastings; Cheese: Origin Earth – Havelock North; Olive oil: The
Village Press
– Hastings; Store Cupboard Ingredients: cumin, rice, tomatoes, tomato paste, stock, 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

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

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Other rice dishes you might like to try:

One Pan Greek Chicken & Lemon Rice

One Pan Greek Chicken & Lemon Rice

One-Pan Beef, Rice & Vegetables

One-Pan Beef, Rice & Vegetables

Spicy Coriander Rice

Spicy Coriander Rice

 

Indian Spiced Meatballs in Spinach Sauce

Indian Spiced Meatballs in Spinach Sauce

While spinach is pretty much available year round, there are times when it is more plentiful and now is one of those times with lovely lush bunches piled high on market stalls – hence the reason so many recipes lately have featured spinach!

Meatballs are always a family favourite and here I have spiced the meatballs which gives lovely pops of flavour.

Indian Spiced Meatballs in Spinach Sauce

Serve over steamed rice – I used brown rice, but white is fine, if you
prefer.

Serves 4

1 onion, chopped
vegetable oil
1 garlic clove, finely chopped
400g can diced tomatoes
2 tbsp tomato paste
1 bunch spinach, leaves chopped
1 cup natural yogurt
INDIAN SPICED MEATBALLS
1 egg, lightly beaten
1 small onion, grated – about ¼ cup
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
¼ tsp chilli powder or to taste
sea salt and freshly ground black pepper
500g beef mince
½-¾ cup panko breadcrumbs

1              Place onion and a splash of oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Add garlic and cook, stirring, for 30 seconds.

2              Add tomatoes and tomato paste, rinse can out with water, add to pan, bring to simmering and simmer, stirring occasionally, for 15-20 minutes or until sauce reduces and thickens.

3              Steam or microwave spinach, then puree with yogurt. Stir into tomato mixture and cook, stirring occasionally, for 5 minutes.

4              Meanwhile, make meatballs. Place egg, onion, cumin,
coriander, turmeric and chilli powder with a grind of salt and black pepper in a bowl and mix to combine. Add mince and enough
breadcrumbs to form a mixture that holds together. Shape
tablespoons of mixture into balls, place on a plate lined with plastic food wrap and chill until ready to cook.

5              Heat a frying pan over a medium heat, add a splash of oil, then add meatballs and cook, for 2-3 minutes each side or until brown. Remove meatballs from pan and drain on paper towels. Add meatballs to spinach sauce, cover and cook for 4-5 minutes or until meatballs are heated and cooked through.

So tell me, what is your favourite way of serving meatballs?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, garlic, spinach: Krismaw Gardens – Hastings; Yoghurt: Origin Earth – Havelock North; Chilli powder – Spitfire: Orcona Chillis ‘n’ Peppers – Hastings; Egg: Verry Eggs – Napier; Store Cupboard Ingredients: canned tomatoes,
cumin, coriander, turmeric, salt, black pepper, panko breadcrumbs.

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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