Tag Archives: vegetarian

Leek, Parsley & Dill Sauce (Microwave Method)

Leek, Parsley & Dill Sauce

Early in my food career I had several jobs where I taught people how to cook using their microwaves – it was through the mid 80’s and the microwave was the kitchen appliance of the decade.

In those days I tried all sorts of dishes using this new flanged gadget – it has got to be said with varying success! But there are some things were the microwave is still my preferred cooking appliance, these include cooking green vegetables, melting chocolate and
butter and making sauces.

I was reminded the other day, when I saw someone I know buying a packet sauce, that not everyone knows how to make a basic white sauce, even in the microwave which has to be easiest way – no
constant stirring and all the milk can be added at once – but you do need to stir several times to ensure a smooth sauce.

Leek, Parsley & Dill Sauce (Microwave Method)

Parsley sauce is a tasty and easy accompaniment for white fish and
vegetables, here with the addition of leeks and dill it really takes it up a notch.

This makes quite a thick sauce, if you prefer a thinner sauce, reduce the flour a little or add additional milk.

Onions can be used instead of leeks or can be omitted altogether if you wish. Ring the changes by adding herbs of your choice or make a cheese sauce by adding grated cheese at the end and mix to melt.

Makes about 2½ cups

4 baby leeks, sliced
30g butter
¼ cup flour
2 cups milk
1 lemon
sea salt and black pepper
a good handful of parsley, chopped
a good handful of dill, chopped

1              Place leeks and butter in a large microwave-safe jug and cook, on HIGH (100%), stirring once or twice, for 5 minutes or until leeks soften.

2             Stir in flour, then milk and cook on HIGH (100%), stirring
every 2 minutes, for 4-6 minutes longer or until sauce thickens and boils. Add a good squeeze of lemon juice and season to taste with salt and black pepper. Just prior to serving, stir in parsley and dill.

So tell me, how do you use your microwave these days?

Where did the ingredients for this dish come from:
Milk: Origin Earth – Havelock North; Leeks, parsley: JJ’s Organics – Napier; From the garden: lemon; Store Cupboard Ingredients:
butter, flour, 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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Spiced Pumpkin Dal

Spiced Pumpkin Dal

Dal is a wonderfully warming, comforting and satisfying traditional Indian dish that makes a great main vegetarian meal or side dish to pan-cooked or grilled lamb, chicken or fish.

Here red lentils are teamed with pumpkin and spices for a simple, easy and aromatic dish that is affordable with leftovers being great for lunch the next day.

Spiced Pumpkin Dal

Serves 4

1 small onion, diced
vegetable oil
2 tbsp grated ginger
2 garlic cloves, finely chopped
1 tsp cumin seeds
1 tsp yellow mustard seeds
¼ teaspoon ground turmeric
about 10 fresh, frozen or dried curry leaves
smoked chipotle flake
1 cup red lentils, rinsed under cold running water
500g peeled, diced pumpkin
3 cups vegetable stock
sea salt
a good handful of fresh coriander, chopped

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

2              Add ginger, garlic, cumin and mustard seeds, turmeric, curry leaves and a pinch chipotle flake or to taste and cook, stirring, for 1 minute or until fragrant.

3              Add lentils and pumpkin and mix well to combine. Pour in stock, cover and cook, stirring occasionally, and adding water, if
necessary for 25-30 minutes or until lentils and pumpkin are tender. Season to taste with a good grind of salt. Stir most of the coriander into the dal reserving a little for scattering.

Where did the ingredients for this dish come from:
Onion, pumpkin, garlic: Krismaw Gardens – Hastings; Coriander: JJ Organics – Napier; Smoked Chipotle Flake: Orcona Chillis ‘n
Peppers
– Hastings; From the freezer: curry leaves; Store Cupboard Ingredients: vegetable oil, ginger, cumin seeds, mustard seeds, salt, vegetable stock.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other lentil dishes you might like to try:

Spiced Lentils with Spinach

Spiced Lentils with Spinach

Spicy Winter Vegetables & Lentils

Spicy Winter Vegetables & Lentils

Spicy Lentils & Mince Lettuce Wraps

Spicy Lentils & Mince Lettuce Wraps

 

Broad Beans Braised in Olive Oil

Broad Beans Braised in Olive OilOver the last few years I have seen a number of Middle Eastern
recipes for broad beans or fresh fava beans, as they call them, cooked in their pods. I have been dying to try this, but keep seeming to miss the start of the season when the pods are still young and
tender. So when JR came home the other day with first season’s broad beans I knew what I was going to do with them – cook them in their pods, of course. This recipe is my take on one from Delicious
Istanbul
.

Broad Beans Braised in Olive Oil

This dish relies on its simplicity and you really need to seek out young
tender pods, otherwise you will end up with a mouthful of stringiness!

Serves 4

500 g young fresh broad beans in pods
1 medium onion, diced
¼ cup olive oil
2 garlic cloves, thinly sliced
sea salt

1              To prepare broad beans, trim ends and remove strings from both sides – I used a vegetable peeler. Depending on the size cut beans in half. Set aside.

2              Place onion and oil in a deep frying pan with a lid. Place over a low heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and starting to brown. Add garlic and cook,
stirring, for 2-3 minutes.

3              Add broad beans and cook, tossing for 2-3 minutes to coat with oil. Add a good grind of salt and 1-2 cups water – the beans don’t need to be covered with liquid, but there does need to be enough so that they can simmer, add a little more water during cooking, if necessary – cover, bring to simmering and simmer for 25-30 minutes or until beans and pods are very tender. Serve warm, at room temperature or chilled.

Where did the ingredients for this dish come from:
Broad beans: JJ’s Organics – Napier; Onion, garlic: Krismaw
Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: 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 adapted by Rachel Blackmore

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Other using broad beans you might like to try:

Braised Broad Beans, Leeks & Fennel with Dill

Braised Broad Beans, Leeks & Fennel with Dill

Seared Kingfish with Sesame & Ginger Broad Bean Salad

Seared Kingfish with Sesame & Ginger Broad Bean Salad

 

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

 

Roasted Spiced Potatoes

Roasted Spiced PotatoesThis easy side dish relies on a well stocked spice cupboard – it’s
basically a mix of spices that when combined give a curry flavour. This is such an easy way to jazz up potatoes and gives a simple roast, grilled or pan-cooked meat, chicken or fish meal a real flavour boost.

An added bonus, these roast potatoes fill the house with a
wonderful aroma which will have the family sitting at the table
before you have called them for dinner or if entertaining it
emits a wonderful welcoming scent to greet your guests.

Roasted Spiced Potatoes

The tangy lemon yogurt sauce cools and balances the flavour of the
spices.

Serves 4

2 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric powder
¼ tsp ground cloves
¼ tsp ground cinnamon
¼ tsp ground cardamom
sea salt and freshly ground black pepper
vegetable oil
500g potatoes, scrubbed and cut into chuncks
LEMON YOGURT SAUCE
½ cup natural yogurt
1 tbsp lemon juice
1 tbsp vegetable oil
sea salt
chopped fresh coriander

1              Preheat oven to 200°C.

2              Place coriander, cumin, turmeric, cloves, cinnamon,
cardamom, a good grind of salt and black pepper and a good splash of oil in a large bowl and mix to combine. Add potatoes and toss to coat with spice mixture.

3              Tip potato mixture onto a baking tray, spread out in a single layer and roast for 30-45 minutes or until potatoes are tender.

4              To make sauce, place yogurt, lemon juice, oil and a good grind of salt in a bowl and mix to combine.

5              To serve, pile potatoes into a serving bowl, pour over yogurt sauce and scatter with coriander.

Where did the ingredients for this dish come from:
Potatoes, fresh coriander: JJ’s Organics – Napier; Yoghurt: Origin Earth – Havelock North; From the garden: lemon; Store Cupboard Ingredients: vegetable oil, ground coriander, cumin, turmeric, cloves, cinnamon, cardamom, 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 spicy potato dishes you might like to try:

Indian-spiced Smashed Potatoes

Indian-spiced Smashed Potatoes

Spicy Sausage, Potato & Spinach Skillet Dinner

Spicy Sausage, Potato & Spinach Skillet Dinner

Warm Potato, Pea & Radish Salad

Warm Potato, Pea & Radish Salad

 

Chickpea Skordalia

Chickpea SkordaliaTaking inspiration from Paolo’s dinner last week I decided to have a go at making Chickpea Skordalia and then it just so happened that at the market there were John Dory fillets and leeks. So I thinly sliced and fried the leeks, then pan-fried the John Dory and served the fish on a puddle of the Chickpea Skordalia scattered with the fried leeks – a simple, but elegant meal that would be great for a mid-week
dinner party.

John Dory with Chickpea Skordalia & Fried Leeks

While many of us probably think of skordalia as the Greek dish made with potatoes, my research tells me that it can in fact be made with any bulky base – the secret is a perfectly smooth puree which is made by pureeing the base ingredient then whipping in olive oil. While this Chickpea Skordalia uses pretty much the same
ingredients as hummus it has quite a different texture and more
sophisticated flavour to hummus.

Chickpea Skordalia

Like hummus this also makes a fabulous dip, and teams brilliantly with barbecued or roast lamb.

Makes about 1½ cups

400g can chickpeas, drained and ½ cup liquid reserved
2-4 cloves garlic, chopped
2 tsp red wine vinegar
2 tsp lemon juice
¼ cup olive oil
salt and freshly ground black pepper

Place chickpeas with reserved liquid, garlic, vinegar and lemon juice in a blender and puree. With machine running slowly add oil and
puree to make a silky emulsion. Season with salt and black pepper.

So tell me, do you think you would prefer hummus or chickpea
skordalia?

Where did the ingredients for this dish come from:
Garlic: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings;  From the garden: lemon; Store Cupboard Ingredients: chickpeas, 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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Cheesy Mushroom Toast

Cheesy Mushroom Toast

This is my take on a Polish street food with the rather lovely name (which I can’t pronounce) Zapiekanka (apparently pronounced zapʲɛˈkanka). But, it’s just creamy mushrooms on toast with cheese and in Poland it’s served topped with hot tomato sauce or ketchup – I sprinkled mine with a little hot sauce from local company Orcona, but ordinary tomato sauce or one spiced with chilli also works well.

Cheesy Mushroom Toast

I used sourdough, but you could use a split roll or baguette (as is used in Poland).

For each toast

1 slice sourdough or bread of your choice
½ cup grated cheese – I used a local gruyere-style
MUSHROOM TOPPING
¼ small onion, chopped
butter
olive oil
60g mushrooms, roughly chopped
½ tsp dried Italian herbs
pinch dried red pepper flakes
¼ cup red or white wine
1 tsp plain flour
whole milk
sea salt and freshly ground black pepper

1              Preheat oven to 200°C.

2              For the mushroom topping, place onion, a knob butter and a splash of oil in a small frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and
translucent.

3              Reduce heat, add mushrooms and cook, covered, stirring
occasionally, for 10-15 minutes or until mushrooms soften and give up their liquid. Add Italian herbs and red pepper flakes and cook, stirring, for 30-45 seconds or until fragrant. Add wine, cover and cook, stirring, for 8-10 minutes or until mushrooms absorb the liquid – adding some hot water if mixture starts to dry out.

4              Mix flour with cream or milk to make a smooth paste. Stir into mushroom mixture and cook, stirring, for 3-4 minutes longer. Season with a grind of salt and black pepper.

5              Place sourdough on a foil-lined baking tray, pile mushroom mixture onto bread and scatter with cheese. Transfer to oven and bake for 10-15 minutes or until cheese melts and is golden.

Where did the ingredients for this dish come from:
Mushrooms: Te Mata Mushrooms – Havelock North; Onion:
Krismaw Gardens – Hastings; Milk: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: butter, Italian herbs, dried red pepper flakes, wine, flour, 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 sandwiches you might like to try:`

Cheesy Steak, Mushroom & Onion Sandwiches

Cheesy Steak, Mushroom & Onion Sandwiches

Chicken, Bacon & Cheese Toasted Sandwich

Chicken, Bacon & Cheese Toasted Sandwich

Toasted Cheese, Apple & Bacon Sandwich

Toasted Cheese, Apple & Bacon Sandwich

 

Indian-spiced Smashed Cauliflower

Indian-spiced Smashed Cauliflower

I saw this idea over on Mindfood and knew it was something I had to try. I, of course, have played with a bit, but it’s one of those dishes that is perfect as an alternative to potatoes, so if you are feeding people who don’t eat potatoes, maybe they are on the Paleo diet then this a dish you could include.

Indian-spiced Smashed Cauliflower

Not only does this dish have great flavours, but with its pretty yellow
colour it adds a splash of sunshine to the plate.

Serves 4-6 as a side dish

1 onion, finely chopped
vegetable oil
2 cloves garlic, finely chopped
1 tbsp finely grated fresh ginger
1 small red chilli – I used a Bird’s Eye chilli
1 tsp turmeric
1 small to medium cauliflower, chopped
a good handful of coriander, chopped

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

2              Add garlic, ginger, chilli and turmeric and cook, stirring, for 30-45 seconds or until fragrant.

3              Add cauliflower and 1-1½ cups water, cover, bring to
simmering and simmer, stirring, occasionally, for 10-15 minutes or until cauliflower is very tender – you need to be able to cut the
cauliflower with a wooden spoon. Remove lid and cook, for 3-5 minutes longer to evaporate any excess liquid.

4              Remove pan from heat and using a potato masher, roughly smash cauliflower, stir in most of the coriander, reserving some for scattering.

Where did the ingredients for this dish come from:
Cauliflower, onion, garlic, coriander: Krismaw Gardens – Hastings; From the freezer: chillies; Store Cupboard Ingredients: vegetable oil, ginger, turmeric.

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 cauliflower recipes you might like to try:

Caper, Anchovy & Chilli Roasted Cauliflower

Caper, Anchovy & Chilli Roasted Cauliflower

Cauliflower Cheese Soup with a Hint of Chilli

Cauliflower Cheese Soup with a Hint of Chilli

Spicy Pan-roasted Cauliflower with Beet Purée

Spicy Pan-roasted Cauliflower with Beet Purée

 

Braised Red Cabbage with Chinese Flavours

Braised Red Cabbage with Chinese Flavours

After reading a few recipes that used Asian flavours to spice red cabbage I have been experimenting and this is my version of a
differently spiced red cabbage and what has become by new
favourite way of preparing red cabbage.

Red cabbage is bold enough that it can handle the strong Asian
flavours used in this dish. Delicious as a side dish for grilled or
barbecued lamb or pork chops.

Braised Red Cabbage with Chinese Flavours

The aroma of this dish while it is cooking is enough to make you want to eat it straight out of the pot!

Serves 4

1 small to medium red cabbage, finely shredded
1 onion, diced
2 small red chillies, sliced – I used Bird’s eye
2 tbsp finely grated fresh ginger
4 star anise
4 garlic cloves, chopped
¼ cup rice wine vinegar
2 tbsp soy sauce
¼ cup brown sugar
sesame seeds
1 tbsp sesame oil

1              Place cabbage, onion, chillies, ginger, star anise, garlic,
vinegar, soy sauce and brown sugar in a large saucepan, add a splash of water. Cover, place over a medium heat, bring to simmering and simmer for 25-30 minutes or until most of the liquid has evaporated and cabbage has wilted.

2              Remove lid and continue cooking, stirring regularly, until
remaining juices become sticky and glaze the cabbage. Serve
drizzled with sesame oil and scattered with sesame seeds.

Where did the ingredients for this dish come from:
Red cabbage, onion, garlic: Krismaw Gardens – Hastings; From the freezer: chillies; Store Cupboard Ingredients: ginger, star anise,
vinegar, soy sauce, brown sugar, sesame seeds, sesame oil.

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 red cabbage recipes you might like to try:

Sweet & Sour Red Cabbage

Sweet & Sour Red Cabbage

Warm Red Cabbage, Bacon & Boudin Noir Salad

Warm Red Cabbage, Bacon & Boudin Noir Salad

Braised Red Cabbage with Bacon & Apples

Braised Red Cabbage with Bacon & Apples

 

Cabbage, Carrots & Potatoes in One Pot

Cabbage, Carrots & Potatoes in One Pot

What could be easier than putting all your vegetables for a meal in one pot with some butter, stock and salt and black pepper and
letting it cook until everything is tender? And, of course, with most dishes of this nature quantities are unimportant and you are only limited by the size of your saucepan.

Leftovers are delicious for lunch the next day – simply add a little more stock and heat.

Cabbage, Carrots & Potatoes in One Pot

Want to add more vegetables – throw in a cup or two of peas towards the end of cooking.

Serves 4

1 small cabbage, sliced
4 medium potatoes, chopped
2 medium carrots, diced
1 medium onion, diced
2 cloves garlic, finely chopped
50g butter, chopped
1 cup vegetable stock
sea salt and freshly ground black pepper

1              Place cabbage, potatoes, carrots, onion and garlic in a
saucepan. Add butter, pour over stock and season with a good grind of salt and black pepper.

2              Cover, place over a medium heat and bring to simmering. Cook, stirring occasionally for 15-20 minutes or until potatoes and carrots are tender. Serve as side dish or as a vegetable meal.

Where did the ingredients for this dish come from:
Cabbage, onion, carrots, garlic: Krismaw Gardens – Hastings;
Potatoes: JJ’s Organics – Napier; Store Cupboard Ingredients:
butter, 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 recipes using cabbage and potatoes you might like to try:

Crispy Potatoes Wedges with Wilted Cabbage & Bacon

Crispy Potatoes Wedges with Wilted Cabbage & Bacon

Chorizo, Potato and Cabbage Stew

Chorizo, Potato and Cabbage Stew

Cabbage & Leek Mash

Cabbage & Leek Mash