Tag Archives: tomatoes

Middle Eastern Spiced Lamb & Spinach Stew

Middle Eastern Spiced Lamb & Spinach Stew

Even though many Middle Eastern, Mediterranean and Indian dishes use the same spices they taste quite different. Middle Eastern dishes such as this stew play on the warmth of spices such as coriander, cumin and paprika and add just a hint of chilli for heat, whereas many Indian dishes go for heat.

Middle Eastern Spiced Lamb & Spinach Stew

Serve with smashed potatoes, couscous or rice and top with fresh
coriander leaves.

Chard, silverbeet or kale can be used instead of spinach, if you prefer.

Serves 4

1 onion, sliced
olive oil
1 clove garlic, finely chopped
500g diced lamb
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp smoked paprika
¼ tsp cayenne pepper or chilli powder, or to taste
sea salt and black pepper
440g can diced tomatoes
1 bunch spinach, leaves chopped

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

2              Combine cumin, coriander, paprika and cayenne pepper with a grind each of salt and black pepper. Add lamb and toss to coat. Add to pan and cook, tossing occasionally, for 5 minutes to brown.

3              Add tomatoes, rinse can out with water and add to pan.
Cover, bring to simmering and simmer for 45-60 minutes or until lamb is tender. Remove lid and simmer for 10-15 minutes longer to evaporate excess liquid.

So tell me, do you prefer the warmly spiced food of the Middle East or the hotly spiced of India, or does it depend on your mood?

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onion, garlic, spinach: Krismaw Gardens – Hastings; Smoked paprika, chilli powder – Spitfire:
Orcona Chillis ‘n’ Peppers – Hastings; Store Cupboard Ingredients: canned tomatoes, cumin, coriander, 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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Salmon, Tomato & Spinach Curry

Salmon, Tomato & Spinach CurryI know that there are some who think that salmon shouldn’t be teamed with bold flavours – but I am not one of them, I think the richness of salmon works will with assertive flavours and I
particularly like it with tomatoes which I think helps cut through some of the richness.

The flavours in this curry are bold and interesting, but do not
overpower or mask the salmon.

This is my take on a recipe from Meera Sodhr’s book Made in India: Cooked in Britain: Recipes from an Indian Family Kitchen (Random House, UK 2014) which I saw over on The Happy Foodie.

The Happy Foodie is the website of UK publisher Random House and is used as a promotional vehicle for its food titles – if you a tempted by cookbooks either avoid it or enjoy it, as I do, and use as source for keeping up-to-date with some of the latest British titles!

Salmon, Tomato & Spinach Curry

This curry also works well with other meaty fish such as blue moki, monk fish or blue warehou.

I have read several recipes recently which add a little sugar to onions when caramelising, but this is the first time that I have actually done it – my verdict I don’t really think it makes much difference and won’t be
doing it in the future, but then maybe we have lovely sweet onions here in Hawke’s Bay which usually caramelise beautifully.

Serves 4

1 large onion, chopped
½ tsp brown sugar
vegetable oil
2 tbsp grated fresh ginger
4 cloves garlic, crushed
1½ tsp ground coriander
1 tsp ground cumin
¼ tsp ground turmeric
¼ tsp garam masala
chilli powder, to taste
400g can cherry tomatoes
1 bunch spinach, leaves chopped
400g salmon fillet, bones and skin removed, cut into large pieces
sea salt and black pepper

1              Place onion, brown sugar and a splash of oil in a frying pan with a lid over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens and starts to caramelise.

2              Stir in ginger, garlic, coriander, cumin, turmeric, garam
masala and chilli powder and cook, stirring, for 30-60 seconds or
until fragrant. Add tomatoes, rinse can out with water and add to pan, bring to simmering and simmer, stirring occasionally, for 15-20 minutes or until liquid reduces.

3              Add spinach to pan, cover and cook for 5 minutes or until spinach wilts. Add salmon, mix gently to combine, cover and cook for 5 minutes longer or until salmon is cooked through. Season to taste with salt and black pepper.

So tell me, do you like to team salmon with other big flavours or do you prefer more delicate ones?

Where did the ingredients for this dish come from:
Salmon: Tangaroa Seafoods – Napier; Onion, garlic, spinach:
Krismaw Gardens – Hastings; Chilli powder – Spitfire: Orcona
Chillis ‘n’ Peppers
– Hastings; Store Cupboard Ingredients:
vegetable oil, brown sugar, ginger, coriander, cumin, turmeric, garam masala, canned 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 adapted by Rachel Blackmore

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Other salmon recipe using bold flavours you might like to try:

Salmon Roasted with Tomatoes & Olives

Salmon Roasted with Tomatoes & Olives

Asian-spiced Baked Salmon

Asian-spiced Baked Salmon

Marinated Salmon Seared in a Pepper Crust

Marinated Salmon Seared in a Pepper Crust

 

Beef, Kumara & Cavolo Nero Stew

Beef, Kumara & Cavolo Nero StewMince is an economic and favourite family meal which is also a quick and easy meal solution and here is another way to create a family meal, packed with vegetables, that is sure to become a favourite with both the cook and family.

Cavolo nero also known as black or Tuscan cabbage is a very dark green vegetable which is a member of the kale family and as such is high in vitamins K & C and beta-carotene and is a reasonable source of calcium and is also said to be an anti-inflammatory and to have potent levels of anti-cancer properties – so lots of good reasons to include this winter vegetable in your diet. As in this recipe it is a great inclusion in winter stews and braises.

Beef, Kumara & Cavolo Nero Stew

Chard or kale can be used instead of cavolo nero if that’s what you have or prefer.

Serves 4

1 large onion, chopped
1 large carrot, chopped
1 celery stick, sliced
1 bunch curly kale, stems removed and chopped, leaves roughly
chopped
vegetable oil
pinch chilli powder or to taste
500g lean minced beef
400g can chopped tomatoes
1 tbsp tomato paste
500g kumara or sweet potatoes, cut into chunks

1              Place onion, carrot, celery, kale stems and a splash of oil in frying pan with lid over a medium heat and cook, stirring
occasionally, for 8-10 minutes or until vegetables start to soften.

2              Add chilli powder and cook, stirring, for 1 minute or until
fragrant. Add mince and cook, stirring, for 4-5 minutes or until mince starts to brown.

3              Stir in tomatoes, tomato paste, kumara and kale, rinse
tomato can out with water and add to pan. Cover, bring to
simmering and simmer, stirring occasionally, for 45 minutes or until kumara is tender.

So tell me, do you use cavolo nero and if, so, what is your favourite way of using it?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, carrot, celery, cavolo nero, kumara: Krismaw Gardens – Hastings; Chilli powder – Spitfire:
Orcona Chillis ‘n Peppers; Store Cupboard Ingredients: vegetable oil, 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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Learn more about cavolo nero and some recipes using cavolo nero you might like to try:

Cavolo Nero aka Tuscan Black Cabbage

Cavolo Nero aka Tuscan Black Cabbage

Braised Cavolo Nero & Chicken

Braised Cavolo Nero & Chicken

Cavolo Nero, Leek & Mustard Colcannon

Cavolo Nero, Leek & Mustard Colcannon

 

Potato, Cabbage & Fish Stoup

Potato, Cabbage & Fish StoupOh, I do love a stoup – that dish that is more than soup, but not enough to be a stew. This one is very loosely based on a Portuguese dish which can be variously called either a soup or a stew – so the perfect stoup.

What I also love about this dish is that it uses inexpensive fish, so is a great way to use some of those less glamourous varieties – just choice any firm white fish fillets, I prefer to use something that is a bit meaty such as moki, monkfish or warehou, but as usual choice what looks the best on the day.

Potato, Cabbage & Fish Stoup

Serves 4-6

olive oil
2 chorizo sausages, sliced
500g potatoes, scrubbed and diced
½ cup white wine
sea salt
400g can diced tomatoes
4 cups fish, chicken or vegetable stock
½ small cabbage, core removed, finely sliced
500g firm white fish fillets, cut into chunks
chopped fresh coriander

1              Heat a large saucepan over a medium heat. Add a splash of oil and swirl to coat base of pan. Add chorizo and cook, stirring
occasionally, for 4-5 minutes or until starting to brown.

2              Add potatoes and toss to combine. Stir in wine, bring to
simmering and simmer until reduced by half. Add tomatoes and stock, bring to simmering and simmer, stirring occasionally, for 10-15 minutes or until potatoes are tender. Using a fork, roughly crush the potatoes and season with salt, if necessary.

3              Add cabbage, bring back to simmering and simmer for 5-10 minutes or until cabbage softens and wilts. Add fish and cook for 5 minutes longer or until fish flakes when tested with a fork. Serve scattered with coriander.

So tell me, are stoups something you cook?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Coriander: The Chef’s Garden @ Epicurean – Hastings; Chorizo: Wild Game Salamis – Clive;
Potatoes, cabbage: Krismaw Gardens – Hastings; Store Cupboard Ingredients: wine, canned tomatoes, stock, 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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Other stoups you might like to try:

Sausage, Bacon & Bean Stoup

Sausage, Bacon & Bean Stoup

Tomatoey Bean Stoup

Tomatoey Bean Stoup

 

Chicken, Chorizo & Bean Bake

Chicken, Chorizo & Bean BakeI was sorting through a pile of magazines the other day when I came across the inspiration for this dish. It was actually an ad in the mag from the Sunday paper for some sort of chicken and must have caught my eye as I had opened it at the recipe and done nothing else, but when I saw it again I remembered putting it aside and the idea still looked good so I decided it was time to have another look at it – when I looked at the date I noticed it was June last year!

This is the sort of recipe that comes together quickly and then looks after itself until you are ready to serve dinner.

Chicken, Chorizo & Bean Bake

Serve a steamed green vegetable or salad of mixed leaves on the side, if you want, but this really is a one dish meal.

Prepare to the end of step 3 earlier in the day, then when you get home just top with breadcrumb mixture and bake – easy!

Serves 4

4 chicken thighs
sea salt and black pepper
olive oil
1 onion, sliced
2 chorizo sausages, sliced
2 cloves garlic, thinly sliced
400g can diced tomatoes
1 cup chicken stock
400g can cannellini beans, drained and rinsed
1 cup fresh breadcrumbs
¼ cup chopped fresh coriander
¼ cup chopped parsley

1              Preheat oven to 180°C. Season chicken with salt.

2              Heat a frying pan over a medium-high heat, add a good splash of oil and cook chicken skin side down for 4-5 minutes or until browned. Remove chicken and place in a baking dish.

3              Reduce heat, add onion to pan, cover and cook, stirring
occasionally, for 8-10 minutes or until onion is soft and translucent. Add chorizo and garlic and cook for 5 minutes longer or until chorizo starts to brown. Add tomatoes and stock, bring to simmering and simmer for 5-10 minutes to reduce slightly. Stir in beans and half the coriander and parsley and season to taste with salt and black
pepper, then pour over chicken.

4              Combine breadcrumbs with remaining coriander and
parsley, add a drizzle of oil and toss. Scatter breadcrumb mixture over chicken mixture and bake for 45 minutes or until chicken is cooked through and top is golden and crisp.

So tell me, do you cook or take inspiration from ads you see in
magazines?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Onion, garlic: Krismaw Gardens – Hastings; Chorizo: Wild Game Salamis – Clive; Coriander,
parsley:
 The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients:
breadcrumbs, canned tomatoes, stock, canned beans, 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 adapted by Rachel Blackmore

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Other chicken recipes you might like to try:

Chicken Chilli & Beans

Chicken Chilli & Beans

Braised Cavolo Nero & Chicken

Braised Cavolo Nero & Chicken

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

 

Slow-cooked Beef Cheeks

Slow-cooked Beef Cheeks

Beef cheeks are becoming increasingly popular and available and as the name implies beef cheeks are just that – the facial cheek muscle of a cow – a very tough and lean cut of meat, that requires long slow cooking for a tender result, but when cooked correctly they are
meltingly tender and delicious.

The chilli powder in this recipe can be omitted, if you wish, but I add just enough to give the finished dish warmness rather than fiery heat – but it’s up to you!

Slow-cooked Beef Cheeks

Try other cuts such as cross-cut blade, chuck or shin – the cooking time will vary depending on the cut. Shin and cheeks will take the longest.

Serves 6

3-4 (about 800g) beef cheeks
¼ cup seasoned plain flour
olive oil
1 medium carrot, diced
1 large onion, diced
1 stick celery, diced
2 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp ground coriander
pinch chilli powder or to taste
400g can diced tomatoes
2 cups beef stock
2 tbsp tomato purée
sea salt and black pepper
chopped fresh coriander or parsley

1              Preheat oven to 160°C.

2              Toss beef cheeks in seasoned flour – reserve any remaining flour. Heat a heavy-based flame- and ovenproof casserole dish over a high heat, add a good splash of oil, then beef cheeks and brown on both sides – do this in batches, if necessary. Remove and set aside.

3              Reduce heat, add another splash of oil, onion, carrot and
celery, cover and cook, stirring occasionally, for 8-10 minutes or
until vegetables start to soften. Add garlic, cumin, ground coriander and chilli powder and cook, stirring, for 30 seconds or until fragrant. Stir in remaining seasoned flour.

4              Stir in tomatoes, stock and tomato paste and bring to
simmering. Return beef cheeks to dish. Cover dish, transfer to oven and cook, turning occasionally, for 3-3½ hours or until meat is very tender. Remove beef cheeks from sauce and using two forks pull into chunks. Return meat to sauce.

5              Place dish over a medium heat and bring to simmering. Just prior to serving, check seasoning and adjust accordingly. Serve
scattered with fresh coriander or parsley.

Serving suggestion: Serve over creamy polenta or mashed potatoes with a steamed green vegetable of your choice.

So tell me, have you tried cooking beef cheeks yet?

Where did the ingredients for this dish come from:
Beef: Mad Butcher – Hastings; Onion, carrot, celery, garlic:
Krismaw Gardens – Hastings; Chilli powder – Spitfire: Orcona
Chillis ‘n Peppers
– Hastings; Coriander or parsley: The
Chef’sGarden @ Epicurean
– Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: flour, cumin, ground coriander, canned 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

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Other beef cheek recipes you might like to try:

Beef Cheeks Braised in Beer with Aromatic Spices

Beef Cheeks Braised in Beer with Aromatic Spices

Beef Cheeks Braised in Red Wine

Beef Cheeks Braised in Red Wine

 

Spicy Harissa Eggs

Spicy Harissa Eggs

Scrambled eggs are probably my favourite way to serve eggs, they are also very easy to dress up by adding different ingredients – see other ideas at the end of the post.

Spicy Harissa Eggs

A great breakfast, brunch or light meal – I think if serving for breakfast or brunch this is enough for two, but if serving as a lunch or evening meal then you will probably want to eat the lot yourself!

Serves 1-2

butter
1 small onion, diced
¼ cup canned diced tomatoes
½ tsp harissa paste or to taste
2 eggs, lightly beaten
¼ cup crumbled feta
1 tbsp chopped fresh coriander

1              Place a knob of butter and onion in a small frying pan over a medium heat and cook, stirring occasionally, for 4-5 minutes or until soft and translucent.

2              Add tomatoes and harissa paste and cook, stirring, for 3-4 minutes or until mixture reduces and thickens.

3              Reduce heat, pour in eggs and cook, stirring gently, to
scramble. When eggs are about half cooked, add feta and coriander and cook, until scrambled to your liking.

Serving suggestion: Serve on toasted sourdough or flat bread.

So tell me, what is your favourite way of cooking eggs?

Where did the ingredients for this dish come from:
Eggs: Verry Eggs – Napier; Coriander: The Chef’s Garden @
Epicurean
– Hastings; Harissa: Orcona Chilis ‘n’ Peppers – Hastings; Onion: Krismaw Gardens – Hastings; Feta: Origin Earth – Havelock North; Store Cupboard Ingredients: butter; canned tomatoes.

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 scrambled egg recipes you might like to try:

Greek-style Scrambled Eggs

Greek-style Scrambled Eggs

Halloumi & Spinach Scrambled Eggs

Halloumi & Spinach Scrambled Eggs

Aromatic Indian-style Scrambled Eggs

Aromatic Indian-style Scrambled Eggs

Chorizo Scramble

Chorizo Scramble

 

Pumpkin & Kale Stew with Sausages

Pumpkin & Kale Stew with Sausages

Pumpkin and kale are two winter vegetables which are made to go together, add a family favourite – sausages – and you have a
comforting winter meal that is sure to satisfy the whole family.

Pumpkin & Kale Stew with Sausages

I used plain pork sausages – they are the ones we like – but choose the ones that you and your family like.

This recipe also works well with cavolo nero, silverbeet, chard or spinach beet.

Serves 6

olive oil
6 pork sausages or sausages or your choice
2 red onions, cut in half lengthways, then into wedges
2 cloves garlic, finely chopped
6 sage leaves, finely chopped
1 small pumpkin, peeled, seeds removed, cut into equal-sized pieces
400g can diced tomatoes
1 bunch kale, leaves chopped
sea salt and black pepper

1              Heat a large frying pan over a medium heat, add oil and
sausages and cook for 5 minutes or until brown, turn over and cook for 5 minutes longer or until browned on second side. Remove
sausages from pan and set aside.

2              Add onions to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onions are soft and translucent. Add garlic and sage and cook, stirring, for 1 minute or until fragrant. Add pumpkin and toss to coat. Add tomatoes, rinse can out with water and add to pan. Cover, bring to simmering and simmer for 5 minutes. Add kale, cover and simmer, stirring, occasionally, for 15 minutes or until pumpkin is cooked and kale wilted and tender. Season to taste with a good grind of salt and black pepper.

3              Place sausages on top of pumpkin mixture, cover and cook for 10 minutes longer or until sausages are cooked through. Serve stew topped with sausages.

So tell me, do you choose plain sausages or do you go for flavoured ones?

Where did the ingredients for this dish come from:
Sausages: Holly Bacon – Hastings; Pumpkin, kale, sage: The Chef’s Garden @ Epicurean – Hastings; Onions, garlic: Krismaw Gardens – Hastings; Store Cupboard Ingredients: canned 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 sausage recipes you might like to try:

Sausages, Potatoes & Cabbage in One Pan

Sausages, Potatoes & Cabbage in One Pan

Sausages with Fresh Apple & Onion Relish

Sausages with Fresh Apple & Onion Relish

Sausages with Beef & Mustard Spiked Onions

Sausages with Beef & Mustard Spiked Onions

 

Tomatoey Fish, Chard & Leek Stew

Tomatoey Fish, Chard & Leek StewAs regularly readers know I love spices and tend to use them as my go for seasoning, but I also love fresh herbs and they give dishes quite a different flavour.

I know I seem to be using leeks in everything at the moment but they look so wonderful at the markets that they are hard to resist – you could, of course, use onions if you prefer, or if leeks in your area aren’t as spectacular as the ones here in Hawke’s Bay.

Tomatoey Fish, Chard & Leek Stew

Fish stews are a quick and easy alternative to slow cooked meat ones – they are still hearty and warming, but can be made in about half an hour. They are also a great way to use the more meaty and often economic
species.

Serves 4

1 long leek, sliced
1 bunch chard, stems sliced, leaves roughly chopped
olive oil
2 tbsp chopped parsley
2 garlic cloves, finely chopped
½ tsp chopped fresh sage or pinch dried
½ tsp chopped fresh thyme leaves or pinch dried
400g can diced tomatoes
600g firm white fish fillets, cut into chunks – on this occasion I used blue moki
sea salt and black pepper

1              Place leek, chard stems and a splash of oil in large frying pan with a lid, over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are tender.

2              Add parsley, garlic, sage and thyme and cook, stirring, for 1-2 minutes or until fragrant. Add tomatoes, rinse out can with water and add to pan, bring to simmering and simmer, uncovered, stirring occasionally, for 10-15 minutes or until liquid reduces to make a thick sauce.

3              Add chard leaves, cover and cook, stirring occasionally, for 10 minutes or until chard wilts. Add fish, cover and cook for 5 minutes longer or until cooked. Season to taste with a good grind of salt and black pepper.

So tell me, do you make fish stews?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Garlic: Krismaw Gardens –
Hastings; Chard, parsley, sage, thyme: The Chef’s Garden @
Epicurean
– Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: 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 recipes using chard 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

Bacon, Ricotta & Chard Open Sandwich

Bacon, Ricotta & Chard Open Sandwich

 

Roast Salmon and Winter Vegetables

Roast Salmon and Winter VegetablesSalmon is a lovely rich fish, which for me is almost quite a different protein to any other – it is rich, oily and almost meaty while at the same time being light and extremely delicious.

In New Zealand the species of salmon we farm is chinook
(Oncorhynchus tshawytscha) which are native to the north-west coast of North America, and north-east Asia. And as would have it New Zealand remains the only place in the world where chinook salmon have become established successfully outside their natural range.

Roast Salmon and Winter Vegetables

While salmon is expensive, because of its richness you don’t need as much per serve – 125g is ample, but as part of a dinner party menu 100g will be more than enough.

Serves 4

500g potatoes, cut into bite-sized pieces
olive oil
2 medium fennel bulbs, cut into wedges, any feathery tops reserved
for garnishing
2 medium red onions, cut into wedges
1 lemon, cut into wedges
fresh thyme sprigs
sea salt and black pepper
4 x 125g pieces salmon fillets

1              Preheat oven to 200°C.

2              Toss potatoes with a drizzle of oil and place in a single layer on a baking tray. Roast for 20 minutes.

3              Meanwhile, bring a saucepan of water to the boil, add fennel and onions wedges and bring back to the boil. Drain. Add to
potatoes with lemon slices and thyme sprigs. Toss to combine, adding a little more oil, if necessary. Return to oven and roast for 20 minutes longer until vegetables are cooked and golden.

4              Push vegetables to the edge of the baking tray and place salmon pieces in centre. Return tray to the oven and bake for 10 minutes or until salmon is cooked and flakes when tested with a fork.

So tell me, what is your favourite way of cooking salmon?

Where did the ingredients for this dish come from:
Salmon: Tangaroa Seafoods – Napier; Onions, lemons: Krismaw Gardens – Hastings; Potatoes: JJ Organics – Napier; Fennel, thyme: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: 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 salmon recipes you might like to try:

Creamy Salmon, Cucumber & Pea Pie

Creamy Salmon, Cucumber & Pea Pie

Salmon Roasted with Tomatoes & Olives

Salmon Roasted with Tomatoes & Olives

Salmon & Fennel Stew with Saffron

Salmon & Fennel Stew with Saffron