Summer Stunner

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SUMMER STUNNER

Spice roasted broccoli and lentil salad.

This salad sure does pack a punch, lightly spiced broccoli with creamy avocado and bursts of coriander. Full of all things fresh, healthy and seasonal!

This may be on the table this Christmas it sure was delicious!

 

Ingredients:

¾ head broccoli, florets cut in half

3 tsp rice bran oil

1 tsp paprika

1 tsp cumin

¼ tsp cinnamon

Pinch chilli powder

Pinch cayenne pepper

½ zest of lemon

2 garlic cloves, finely grated

Salt and pepper

 

1 avocado, thick slices

1 can lentils, rinsed and drained

¼ cup coriander, roughly chopped

3 tbsp sultanas

3 tbsp sunflower seeds

½ lemon, juiced

Salt and pepper to taste

 

Method:

  1. Pre-heat oven to 180 degrees.
  2. Combine all spices, lemon zest, garlic and salt and pepper together. Pour over broccoli and bake for 20 minutes.
  3. In large bowl add lentils, sultanas, coriander, sunflower seeds toss together.
  4. Once broccoli is cooked add to bowl followed by avocado, lemon juice and salt and pepper, toss gently.
  5. Serve on its own or goes perfectly with bbq or cooked meats.

 Serves: 4-6

Easy 7 Step Dessert

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Strawberry Bliss 

Great way to enjoy fresh produce is by keeping it simple.

Creamy yoghurt with crunchy ginger nuts and fresh strawberries with bursts of mint and lemon. Perfect light dessert even the kids could make!!

Ingredients:

1/2 packet ginger nuts
2 cups berry yoghurt
1 punet strawberries, roughly diced
1/2 juice lemon
1 tbsp. icing sugar
3 mint leaves, thinly shredded

Method:

Blitz half a packet of ginger nuts in the food processor.

1. Blitz half a packet of ginger nuts in the food processor.

Roughly slice 1 punet of fresh strawberries.

2. Roughly slice 1 punet of fresh strawberries.

Add juice of half a lemon.

3. Add juice of half a lemon.

Followed by 1 tbsp. icing sugar, stir to combine.

4. Followed by 1 tbsp. icing sugar, stir to combine.

Add 3 shredded mint leaves and stir to combine.

5. Add 3 shredded mint leaves and stir to combine.

Layer strawberries, ginger crumb and yoghurt and repeat.

6. Layer stawberries, ginger crumb and yoghurt and repeat.

Finish with ginger crumb and enjoy!

7. Finish with ginger crumb and enjoy!

Easy Asian Noodle Salad

 

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Here is a recipe for a super easy asian noodle salad, with lots of fresh veges and rice noodle plus crunchy peanuts and shallots you can’t go wrong! . Simple powerful range of delicious flavours that take you on a journey, reminds me of being back in  Asia!

Easy Asian Noodle Salad 

Ingredients:

150 gm instant rice vermicelli*
1 tsp garlic granules
1 cup cabbage, shredded
1 cup carrot, julienne (finely sliced into match sticks)
1 cup mung beans, rinsed
1/2 cup coriander roughly chopped
2 heaped dessert spoons chopped peanuts*
2 heaped dessert spoons crispy shallots*
1 dessert spoon white sesame seeds

Dressing
3 dessert spoon light soy sauce
1 dessert spoon oyster sauce
2 dessert spoon sweet chilli sauce
2 tsp. palm sugar, shaved*
3/4 tsp rice vinegar
1/4 tsp. ground ginger
1 lime, juice and zest
1 1/2 tsp. sesame oil

some extra crispy shallots and peanuts for garnish
1 tsp black sesame seeds

Method:

  1. Bring medium pot to a rapid boil, add vermicelli and garlic granules cook  for 5 minutes until tender.
  2. Rinse under cold water and toss 1 tsp sesame oil over cold noodles.
  3. Add cabbage, carrot, mung beans, peanuts, shallots and white sesame to a large bowl.
  4. In a small bowl combine all ingredients for the dressing, stir well.
  5. Cut cooked noodles with scissors in half add to vegetables in bowl, pour in dressing.
  6. Toss together with your hands.
  7. Serve with a slice of fresh lime, sprinkling of black sesame seeds, shallots and peanuts.

Serves: 1-2 people for lunch or 1-4 as a side salad.

Rice vermicelli is thicker than usual, but you could substitute it for the thin vermicelli.

Rice vermicelli is thicker than usual, but you could substitute it for the thin vermicelli.

Add garlic and noodles to boiling water, cook for 5 minutes.

Add garlic and noodles to boiling water, cook for 5 minutes.

Drain and rinse under cold water, add sesame oil.

Drain and rinse under cold water, add sesame oil.

Combine all vegetables and shallot, peanuts and white sesame seeds in a large bowl.

Combine all vegetbales and shallot, peanuts and white seasme seeds in a large bowl.

Add noodles.

Add noodles.

Followed by dressing, toss with hands until well combined.

Followed by dressing, toss with hands until well combined.

Sprinkle with black sesame seeds, shallots, peanuts and a slice of fresh lime.

Sprinkle with black sesame seeds, shallots, peanuts and a slice of fresh lime.

New Zealand Food Writers Competition

Here is the lastest page I have added to my blog, showcasing my entry into the New Zealand Venison Food Writers Competition in 2013. I did not win however I had the honor of them publishing my recipe and the picture is featured on their page and I was also mentioned in the New Zealand Hospitality magazine last year.

 

New Zealand Food Writers Competition.

Saturdays Score

Farmers Market Produce

 

Another great Saturday at the Otago Farmers Market in #gigatowndunedin .
This weeks great purchase were Heirloom Green Tomatoes, Romanesco Broccoli, Purple Curly Kale and end of season fresh Raspberries.
Watch this space as I create some delicious meals and chutney perfect for the cupboard or gifting to friends.
— at Otago Farmers Market

Watch this space as the creating starts to happen

Heirloom Green Tomatoes  End of Season Raspberries

Coriander and Lime spiked Guacamole with Cajun Oven Baked Potato wedges

Coriander Spiked Guacamole with Cajun Spiced Baked Wedges

Smooth avocado with diced red onion and fresh coriander folded in with a hint of lime zest and a squeeze of tangy lime juice, served alongside slightly spiced Cajun oven baked wedges garnished with fresh coriander, spring onion and smoked paprika.

Ingredients:

Guacamole
4 ripe avocados, skin and seed removed
1 red onion, finely diced
1 lime, zest and juice
1.5 Tbsp. sweet chili sauce
1/4 tsp. salt
1/8 tsp. freshly cracked black pepper
1 tbsp. fresh coriander, rough chop

Cajun Wedges
5 Agria potatoes, scrubbed and cut into wedges (leave skin on)
1 Tbsp. olive oil
1/2 tsp. cumin
1/2 tsp. smoked paprika
1/2 tsp. Salt
1/4 tsp. freshly ground black pepper
1 tsp. onion flakes
3/4 tsp. garlic granules
1 spring onion, finely sliced
1 Tbsp. fresh coriander, rough chop
1 tsp. smoked paprika

Method:

Method:

  1. Pre-heat oven to 200 degrees fan bake.
  2. In food processor combine avocado flesh, lime zest and juice, salt and pepper. Blitz until a smooth paste has formed.
  3. Remove from blender and in a bowl combine with red onion, coriander and sweet chili sauce. Fold together until incorporated, place in serving bowl and chill until required.
  4. Combine cumin, first measure of smoked paprika, salt, pepper, garlic granules, onion flakes and olive oil in a small bowl mix to form a paste. Toss through sliced potato wedges and baked for 40 minutes until golden and brown.
  5. In a small bowl combine sliced spring onion, coriander and 1/2 last measure of smoked paprika, mix together and sprinkle half the mixture on the base of your serving dish. This ensures the you have tasty garnish from top to bottom in your dish.
  6. Place golden baked wedges over the top , finish with the remaining spring onion mix and sprinkle with last of smoked paprika.
  7. Serve alongside the fresh guacamole.

 

Coriander and Lime Spiked Guacamole           Oven Baked Cajun Wedges

Guacamole Yield: 3 cups ( I froze 1 cup in snap lock container for easy access dip later on in the week)

This Guacamole goes perfectly on tacos, burgers or side of steak gives you zingy fresh burst of flavour that uplifts any meal.

How have you served yours?

 

 

The Banana Passionfruit

 

Banana Passionfruit    Passiflora mollissima Bailey- Banana Passionfruit

Passiflora mollissima Bailey – Banana Passionfruit

Most of you may ask , What is a Banana Passionfruit?

Banana Passionfruit

Well here it goes, Passiflora mollissima Bailey is a climbing vine that produces a banana shaped fruit that starts of green and ripens into a yellow lush fruit having an inside of a yellow pulp with black seeds very similar to its relative the Passionfruit.  It has a slightly milder flavour to its relative the Passionfruit but holds very fragrant notes. Perfect for sauces, fruit salads, drinks making curds and many more.

 

The banana passionfruit is native and commonly found in the wild in Andean valleys from Venezuela and eastern Colombia to Bolivia and Peru.  It is believed to have been domesticated only shortly before the Spanish Conquest.  Today it is commonly cultivated and the fruits, which are highly favored, are regularly sold in local markets.  In 1920, the United States Department of Agriculture received seeds from Guayaquil, Ecuador (S.P.I. No. 51205), and from Bogotá, Colombia (S.P.I. No. 54399).  The vine is grown in California as an ornamental under the name “softleaf passionflower”.  It has never succeeded in Florida; is grown to some extent in Hawaii and the State of Madras, India.  The climate of New Zealand seems highly suitable for it and it has been grown there, more or less commercially, for several decades. (Morton, 1987)

New Zealand gave Passiflora mollissima Bailey it a very fitting and appealing name of; Banana Passionfruit. (Morton, 1987)
In New Zealand from the months of March/April through to September the Banana Passionfruit crop is ripening and  thriving, ready to be picked and eaten. The Banana Passionfruit can handle brief drops in temperature and has acclimatized well to the New Zealand environment. Found all over the country from Otago to the Waikato and beyond the Banana Passionfruit is a creeping vine that grows over trees, power lines, fences and in many different locations.

I have many plants growing all over my garden here in Dunedin, Otago New Zealand and decided I would harvest them and create an easy, carefree dessert.

Banana Passion

Banana Passion

Here is a easy carefree dessert using freshly picked Banana Passionfruit I created this week. A simply delicious fragrant fruit sauce served over moist cake crumb topped with seeded pulp and toasted thread coconut. Simple Easy and Delicious.

Ingredients:
8 Banana Passionfruit
2 tbsp. White sugar
2 tbsp. Water
2 tbsp. Thread coconut
1/2 cup. Cake crumb/scraps

Method:

  1. Cut Banana Passionfruit in half length ways and remove pulp and seeds.
  2. In a pot combine pulp and seeds, sugar, water. Bring to a gentle simmer for 5-8 minutes, stirring to avoid sticking.
  3. Strain the mix into a clean bowl, press the seeds to remove as much liquid as possible.
  4. Return the strained liquid to the heat and reduce to form a thickened sauce. Cool.
  5. In a dry pot, over a medium heat toast coconut, constantly stirring until a light brown colour is achieved and becomes fragrant. (be careful it can burn quickly)
  6. In a tall glass place cake crumb/scrap and top with the fresh Banana Passionfruit sauce followed by a spoonful of the pulpy seeds and a sprinkle of toasted thread coconut.

Yield: 1/4 cup. Banana Passionfruit sauce.

Banana Passionfruit

Pulp and seeds of Banana Passionfruit

Straining the seeds

Banana Passion

Source of information: Morton, J. (1987). Banana passionfruit. (pp. 332-333). Miami, FL:  Retrieved from http://www.hort.purdue.edu/newcrop/morton/banana_passion_fruit.html

People, Place and AMAZING Produce

Otago Farmers Market

Taste before you buy Southern Gold Peaches Delicous

Otago New Zealand is home to one of the largest Farmers Markets in New Zealand , where vendors come from all around the Otago region to sell their amazing produce to the people of Dunedin. I strongly believe that if you have a farmer’s market in your town, city or near by you should definitely head down and support the local growers and vendors that give a piece of their life and hard work to the community.

It’s not only the produce that makes it a great place but its the people , all greeting you with a smile and are willing to go above and beyond to share stories and talk about their products and produce. There is a strong sense of community at the Dunedin farmers market. A place that is welcoming and makes you feel very comfortable.

I went down to the market as I do most Saturdays to purchase my weekly fresh fruit and veges. I love to create tasty dishes with fresh local ingredients giving my piece back to the community by spending my money there rather than at a commercial supermarket.

This week I purchased some beautiful Southern Gold Peaches , I got to taste these peaches before I purchased them which I love , you can’t do that at the Supermarket!! All peaches have a different flavour and trying before you buy gives you a sense of the taste and bursts of flavour before you purchase. With my Southern Gold peaches  I am going  to make a white chocolate velvet cake with fresh stewed peaches which I will be posting about tomorrow and sharing the recipe.

If you have not been down to your local farmers market I suggest you do so! Everything is a great affordable price, top quality and full of a welcoming community of local growers.

Go on give it a go!!

Check back tomorrow for my recipe using my delicious Southern Gold Peaches.

Simple things

Simple things

Simple things

In life it’s not all about glitz and glam and how many items you can fit into or on one thing. It’s about using and adding one or two things that will harmonize and elevate the simplest things.

Sometimes you need to take a step back and respect your product in its simplest form, adding only things that will improve its all around appeal.

In New Zealand corn is in an abundance at the moment at the Otago Farmers Market I picked up 6 corn cobs for just $4.00.  Straight from the grower to my home kitchen, I love fresh produce! With keeping these things in mind tonight I create one of my most loved corn dishes, it is simple and delicious yet respects the sweetness of the fresh corn by adding a zing and a burst of  flavour.

Tonight’s dish is:

Steamed Corn Cob with Lime Coriander Mayonnaise

Ingredients:

2 fresh egg yolks
2 limes, zest & juice
3/4 tsp. fresh garlic, finely diced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
150ml olive oil
1 tsp. boiling water
2 corn cobs
small knob of butter
pinch of smoked paprika

Method:
1. In a deep stainless steel bowl combine egg yolks, zest and juice, garlic, salt and pepper.
2. Whisk together until well combined. ( You can use an electric whisk it is easier on the arm.)
3. While whisking at a vigorous pace, slowly drizzle in a steady stream of the oil.
4. The egg mixture will begin to thicken, adding 3/4 of the oil then the tsp. of boiling water. ( The boiling water helps thin the mayonnaise and reduce chance of splitting.)
5. Finish by whisking in the remainder of the oil and check seasoning.
6. In a steamer of a rapid boil, steam corn on cob for 3 minutes. (They will go a bright yellow colour.)
7. Remove from heat and place on your serving plate, rub with a small knob of butter and drizzle over coriander lime mayonnaise finishing with a pinch of smoked paprika.

Serves: 1-2 people , however you will have plenty of coriander lime mayonnaise left over. It will keep in the refrigerator for up to 2-3 days. Goes great smeared over your favorite grilled steak or on that homemade hamburger.

The simple things.