Tag Archives: yogurt

Spicy Yogurt Marinated Lamb

Spicy Yogurt Marinated Lamb

Spring lamb, sheep milk yogurt, asparagus and new potatoes – a meal that shouts spring is here!

As I have mentioned before I work for a boutique dairy company and while we produce cow milk products year round during the sheep milk season (mid-September to late January) we also produce a range of sheep milk products including sheep milk yogurt and a range of cheeses.

We have millions of sheep in New Zealand, but the sheep milk
industry is still fairly young and while there is a lot of work being done by Massey University and Land Corp sheep milk is still a very seasonal product and one that is currently produced by only a few farmers and only used by a very few boutique cheese makers.

Spicy Yogurt Marinated Lamb

On this occasion I used a ready-trimmed rack of lamb, but I have also used this marinade on lamb rump.

While I used sheep milk yogurt here, cow milk yogurt also works.

Serves 4

½ cup natural sheep milk yogurt
1 tbsp harissa paste
2 lamb racks, each with 6-8 chops/cutlets, trimmed
olive oil
3 large onions, thickly sliced
a handful of fresh coriander, chopped

1              Place yogurt and harissa paste in a bowl and mix to combine. Place lamb in a shallow dish, pour over yogurt and turn to coat.
Cover and marinate in the refrigerator for 2-3 hours or overnight.

2              One hour before cooking, remove lamb from refrigerator. Preheat oven to 220°C. Line a baking dish with foil and brush lightly with oil.

3              Scatter onions over base of prepared dish. Remove lamb from marinade and allow any excess to drain off, then place lamb on top of onions and roast for 15 minutes, then reduce heat to 200°C and cook for 10 minutes per 500g or until cooked to desired
doneness. Remove from oven, cover loosely with foil and let stand for 10 minutes before carving.

4              To serve, cut lamb into cutlets, place onion on serving plates, top with lamb cutlets and scatter with fresh coriander.

Serving suggestion: Accompany with roast new potatoes and a steamed green vegetable of your choice.

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onions, coriander: Krismaw
Gardens – Hastings; Yoghurt: Origin Earth – Havelock North;
Harissa: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings.

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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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

 

Smoked Fish & Potato Salad with Beetroot Dressing

Smoked Fish & Potato Salad with Beetroot DressingWe are loving beetroot at the moment so when I saw a recipe over on TLT (The Little Things) using beetroot as a dressing for a smoked fish salad, I knew it was something we would enjoy.

I have made quite a few changes to Denise’s Smoked Fish Superfood Salad, but the two dressings that I have used are very similar to hers.

Smoked Fish & Potato Salad with Beetroot Dressing

Serves 4

500g smoked fish of your choice, bones and skin removed, flesh flaked
500g potatoes, cooked
2 cups frozen peas, cooked
mixed salad leaves
sea salt and freshly ground black pepper
BEETROOT DRESSING
1 small cooked beetroot, chopped
olive oil
GARLIC & LEMON DRESSING
2 tbsp mayonnaise
3 tbsp natural yogurt
1 clove garlic, finely chopped
lemon juice

1              For beetroot dressing, place beetroot, a good splash of olive oil and a good grind of salt in a mini food processor and process,
adding more olive oil, if necessary, to make puree. Add salt and
pepper to taste.

2              For the garlic dressing, place mayonnaise, yogurt, garlic and squeeze of lemon juice in a small bowl and whisk to combine. Season to taste with salt and black pepper.

3              Place fish, potatoes and peas in a large bowl and toss to
combine. Line a serving platter with salad leaves, pile fish mixture on top, the drizzle with Garlic & Lemon Dressing and dot with Beetroot Dressing.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Potatoes, lemon, garlic: Krismaw Gardens – Hastings; Beetroot, salad leaves: The Chef’s Garden @ Epicurean – Hastings; Yoghurt: Origin Earth – Havelock North;
Olive Oil: The Village Press – Hastings; Store Cupboard
Ingredients:
peas, mayonnaise, 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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Creamy Fish, Eggplant & Zucchini Curry

Creamy Fish, Eggplant & Zucchini CurryThis warm, fragrant curry is a perfect week night meal. Using the produce of late summer to make it an almost one dish meal –
eggplant gives the dish silkiness and zucchini adds pops of crunchy texture. For a complete meal, serve over steamed rice.

Creamy Fish, Eggplant & Zucchini Curry

Any firm white fish fillets can be used – on this occasion I used Blue Moki.

Serves 4

1 cup natural yogurt
2 tsp ground turmeric
500 g firm white fish fillets, cut into large pieces
1 onion, chopped
2 garlic cloves
2 tsp grated fresh ginger
1 tsp ground coriander
1 tsp garam masala
vegetable oil
1 medium eggplant, cubed
2 medium zucchini, diced
sea salt and freshly ground black pepper
chopped fresh coriander, for scattering

1              Place yogurt and turmeric in a bowl and mix to combine. Add fish and mix to coat. Set aside to marinate while preparing and
cooking the rest of the dish.

2              Place onion, garlic, ginger, ground coriander and garam
masala in a food processor, with a little water (start with about ¼ cup), and process to make a paste, adding a little more water, if
necessary.

3              Place onion paste and a little oil in a large frying pan over a medium heat, cover and cook, stirring occasionally, for 4-5 minutes. Add eggplant, mix well to combine, cover and cook, stirring
occasionally, for 15-20 minutes or until eggplant softens.

4              Add zucchini, cover and cook, stirring occasionally, for 10 minutes or until zucchini is tender.

5              Stir in fish mixture and cook, stirring occasionally, for 4-5 minutes or until fish is cooked. Season to taste with salt and black pepper. Serve scattered with fresh coriander.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Yogurt: Origin Earth – Havelock North; Onion, garlic, eggplant, zucchini: Krismaw Gardens– Hastings; Coriander: JJ Organics – Napier; Store Cupboard Ingredients: vegetable oil, turmeric, ginger, ground coriander, garam masala, 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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Other fish using summer produce you might like to try:

Fish Tacos with Red Capsicum Salsa

Fish Tacos with Red Capsicum Salsa

Creamy Fish & Red Capsicum Curry

Creamy Fish & Red Capsicum Curry

Marinated Sweet & Sour Fish

Marinated Sweet & Sour Fish

 

Harissa Chicken Roasted on Capsicums & Leeks

Harissa Chicken Roasted on Capsicums & Leeks

Another dish using lovely local in-season produce – everything in this dish was grown or made in Hawke’s Bay!

Harissa Chicken Roasted on Capsicums & Leeks

Drumsticks could be used instead of thighs.

Serves 4

1 tsp harissa, or to taste
¼ cup natural Greek-style yogurt
4 free-range skin-on chicken thighs, skin slashed
2 medium-large capsicums – any colour – sliced
1 large leek, sliced
2 cloves garlic, sliced
olive oil

1              Preheat oven to 200°C. Place harissa and yogurt in a bowl and mix to combine. Add chicken and turn to coat. Set aside to
marinate while preparing the rest of the dish.

2              Place capsicums and leeks in a baking dish, add a drizzle of oil and toss to combine. Spread vegetables out in an even layer.

3              Place chicken on top of vegetables and roast for 20 minutes, toss vegetables and cook for 20 minutes longer or until chicken is cooked. Stand for 10 minutes before serving over steamed rice and accompanied a steamed green vegetable of your choice.

Where did the ingredients for this dish come from:
Chicken: Bostocks Organic Chicken – Hastings; Capsicums, harissa: Orcona Chillis ‘n Peppers; Yogurt: Hohepa – Clive; Garlic: Krismaw Gardens – Hastings; Leek: JJ Organics – Napier; Olive oil: The
Village Press
– Hastings.

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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Persiana – Recipes from the Middle East & beyond

Persiana

It has finally arrived – that is my ordered copy of Persiana – Recipes from the Middle East & beyond by Sabrina Ghayour (Mitchell Beazley 2014).

Back in early July last year Amanda at Glamorous Glutton reviewed this book and told us about an event that she had been to with the author – I immediately knew I wanted this book, so sent off an email to my very good independent bookshop Beattie & Forbes in Napier.

In subsequent conversations, concerning this book, I was told it had to be ordered from Australia and that things from the particular
distributor can take a little while – ‘Fine’ I said and so started my wait which came to an end last week when I received an email
advising me that Persiana had arrived – I was so excited.

I picked it up after shopping at the Napier Urban Food Market on Saturday morning, then several things occurred which confirmed that I am meant to have this book:

  • I got in the car, ripped off the wrapping and the book immediately fell open at the recipe for Bandari Monkfish Tails – we were on our way over the hill to Tangaroa Seafoods to buy fish! ‘Yum’ I said that’s what we are having for dinner – thinking I will use
    whatever suitable fish they have.
  • We arrive at Tangaroa Seafoods and the first fish I see as I walk in the door is monkfish!
  • I had just purchased a beautiful bunch of organic coriander from JJ’s Organics at the market and could have also got dill (but
    haven’t got the book at that stage – so didn’t!)

So you see what I mean – this is the only recipe I have cooked from Persiana so far, but it is so full recipes for the sort of food that I love I know it won’t be the last! And I am sure you will be seeing some of them in coming months.

This is beautiful book, filled with beautiful recipes – I have seen
several reviews for Persiana, but none have mentioned the beautiful cover – scattered across the embossed cover is a mix of spices and rose petals – the embossing makes the cover so tactile that I had fallen in love with Persiana before I had even opened it.

So a BIG thank you to Megan, Val and everyone at Beattie & Forbes for not giving up and this is why I support you.

Those who know me, know I love books. Particularly cook and food books and are aware of my rather extensive collection, so for me a good independent bookshop that goes the extra mile is essential.

And while I am aware that I could have got this by other means, where possible I will support local business so that they stay in
business and continue to add interest and vibrancy to our shopping areas.

Bandari Monkfish TailsBandari Monkfish Tails

The term Bandari signifies anything that comes from a port, but is
usually a reference to the southern port of Bandar Abbas in Iran. When applied to food,
Bandari, indicates the use of spice in a dish. This simple fish dish is rubbed using a special spice mix made with fresh herbs and
aromatics that permeates the fish with a wonderful heady flavour.
Shirazi Salad (a cucumber, tomato and pomegranate salad – also in the book) is the perfect accompaniment to this dish.

Serves 4

½ tsp turmeric
½ tsp curry powder
½ tsp ground cumin
½ tsp ground coriander
2 fat garlic cloves, minced
5cm piece of fresh root ginger, peeled and minced
handful of coriander, leaves picked and finely chopped
handful of dill, leaves picked and finely chopped
finely grated rind and juice of 1 lime
2 tbsp Greek yogurt
olive oil
1 tsp sea salt flakes
¼ tsp freshly ground black pepper
4 monkfish tails or loins, about 175-200g each, skinned and cleaned

1              Mix all the dry spices together in a bowl and add the garlic, ginger, fresh herbs, lime rind and juice, yogurt and a couple of
tablespoons of olive oil. Season with sea salt and black pepper. Stir well using a fork to break up any clumps of spices. Cover the bowl with clingfilm and set aside for at least 30 minutes to allow the spice paste to rest.

Spice Paste

Spice Paste

2              Place monkfish tails in a shallow dish. Give the spice paste a good stir and pour it over the fish. Use your hands to really work the paste into the fish, ensuring all sides get an even coating of the
mixture. Cover the dish with clingfilm and place it in the refrigerator for a maximum of 1 hour. Once marinated, remove from the
refrigerator and bring the fish to room temperature.

3              Preheat a frying pan over a medium-high heat. When the pan is nice and hot, drizzle a little olive oil into the pan. Gently lay the monkfish in the pan and cook for approximately 5 minutes on each side, or until opaque and firm. Transfer the monkfish tails from the pan to serving plates, leave to rest for 1-2 minutes, then serve with a little extra coriander sprinkled on top.

Rachel’s Notes: I have reproduce the recipe as it appears in Persiana, to give you an idea of how the book is written.

  • I made this recipe pretty much as it is written here and the result was excellent.
  • I didn’t have any fresh dill so used a bit extra coriander.
  • Make Ahead: The spice paste could be mixed together earlier in the day.
  • I served the fish with a simple salad of fresh tomatoes, red onions, garlic and balsamic vinegar and some mixed leaves.

Happy cooking and eating.

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Roasted Summer Vegetables & Chicken with Cucumber Yogurt Sauce

Roasted Summer Vegetables & ChickenThese wonderful summer vegetables are getting a right old work out in my kitchen, but that’s what eating locally and seasonally is all about.

And do you know there is even a word for it – scorpacciata
translated literally it means “big feed”, but it also refers to eating large amounts of local in-season food!

Roasted Summer Vegetables & Chicken with Cucumber Yogurt Sauce

This could also be cooked in a large dish on a covered barbecue.

Serves 4

4 chicken thighs
olive oil
sea salt and freshly ground black pepper
2 medium eggplant, thickly sliced
2 largish zucchini, thickly sliced – I used 1 green and 1 yellow
2 large red capsicums, cut into large pieces
CUCUMBER-YOGURT SAUCE
1 cup Greek-style natural yogurt
2 green onions, thinly sliced
2 tsp shredded fresh mint
1 tsp ground cumin
1 medium cucumber, peeled and diced

1              Preheat oven to 200°C. Brush chicken with a little olive oil and season with a grind of salt and place on a large baking tray.

2              Place eggplant, zucchini and capsicum in a plastic bag, add a good drizzle of oil, twist top of bag and shake to coat vegetables with oil. Arrange vegetables around chicken in a single layer. Bake for 30-40 minutes or until chicken and vegetables are cooked.

3              Meanwhile, make sauce. Place yogurt, cucumber, green
onions, mint and cumin in bowl and mix to combine. Season with a good grind of salt and black pepper.

4              Divide vegetables and chicken between individual serving plates and serve a dollop of sauce on the side. Alternatively, pile
vegetables on a serving platter, top with chicken and serve sauce in a bowl on the side.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Harissa & Yogurt Zucchini Slaw

Harissa Zucchini SlawThe zucchini season is here and for those who have one or more plants in the garden there will be an abundance for the next several months.

Even for those who do not have a zucchini plant in their vegie patch, this vegetable even this early in the season, is one of the cheapest right through summer.

With its Moroccan flavours this easy slaw starring zucchini is a great addition to the barbecue table or try it with sausages in a bread roll for a Moroccan-style hot dog.

Harissa & Yogurt Zucchini Slaw

The slaw be can be made several hours in advance, however is best made on the day of serving.

Serves 4

½ small red onion, minced
1 clove garlic, minced
½ cup plain Greek-style yogurt
1 tsp grated lemon zest plus 1 tsp juice
1 tsp Orcona haissa Paste, to taste
4 small zucchini, cut into thin batons
½ cup mint, cut into thin strips

1              Place onion, garlic, yogurt, lemon juice and zest and harissa paste in a bowl and mix to combine.

2              Add zucchini and mint and toss gently to combine. Cover and refrigerate until ready to serve.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other zucchini recipes you might like to try:

Zucchini Dip 002a

Zucchini & Mint Dip

Roast Zucchini with Chipotle Mint Vinaigrette

Roast Zucchini with Chipotle Mint Vinaigrette

Zucchini Spread

Zucchini Spread

 

Spinach in Spiced Yogurt Sauce

Spinach in Spiced Yogurt Sauce 005aAs regular readers know I rather like spinach and will happily add it to just about any dish or eat it at just about any meal!

I also love a side dish that will dress up a meal and this easy one is
excellent with roast lamb or chicken, grilled lamb chops or kebabs.

Recipes similar to this can be found in a number of cuisines including Middle Eastern and Indian, but all are surprising similar – this is my take on this dish.

Spinach in Spiced Yogurt Sauce

Serves 4

1 good-sized bunch spinach
2 tbsp vegetable oil
1 red onion, thinly sliced
3 cloves garlic, finely
pinch Orcona Smoked Chipotle Flake or dried red chilli flakes
1 tsp ground coriander
1 tsp turmeric
1 cup Greek-style natural yogurt
salt

1              Remove spinach leaves from stems and wash well. Steam or microwave spinach until wilted. Press to remove excess water, chop and set aside.

2              Place oil, onion, garlic and chipotle flake in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens. Add coriander and turmeric and cook, stirring, for 1 minute longer or until fragrant. Add reserved spinach bring to simmering and simmer, stirring, to evaporate any excess liquid. Remove pan from heat and stir in yogurt. Season to taste with salt.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using spinach you might like to try:

Spinach, Bacon & Tomato Pasta Sauce

Spinach, Bacon & Tomato Pasta Sauce

Curried Potato, Mushroom & Spinach Hash with Eggs

Curried Potato, Mushroom & Spinach Hash with Eggs

Moroccan Lamb Burger with Spinach & Pickles

Moroccan Lamb Burger with Spinach & Pickles

 

Zucchini & Mint Dip

Zucchini Dip 002aI came across this recipe on another blog The Kitchn a few days and thought ‘that sounds good’ and ‘I must make that while zucchini are still in season’. So when then was a lonely looking zucchini in the vegetable crisper it seemed to be the perfect way to use it and to get to try this recipe.

This is my very slight adaption of the recipe on The Kitchn – take a look at their recipe as there is a lovely story about how the recipe came about.

Zucchini & Mint Dip

Makes about 1 cup

2 tbsp olive oil
1 medium (about 150g) zucchini, halved lengthwise and sliced into 2.5cm pieces
½ cup Greek-style natural yogurt
2 tbsp mint, roughly chopped
1 clove garlic, crushed
1 tsp grated lime or lemon zest plus 1 tsp juice
salt and freshly ground pepper

1              Heat oil a small non-stick frying pan over a medium heat. Add zucchini and cook for 4-5 minutes each side or until brown.
Remove pan from heat and allow zucchini to cool to room
temperature.
2              Place zucchini with their pan juices in a food processor. Add yogurt, mint, lime or lemon zest and juice and pulse to combine.
Season to taste wit salt and pepper. Spoon dip into a serving bowl

Serving suggestion: Drizzle dip with a little additional olive oil,
scatter with some additional mint and lime or lemon zest and top with some sliced or chopped green olives.

Happy cooking and eating.

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