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

Curry in a Hurry

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As a cold front hit the south island it brought snow to Dunedin, a good 4 inch’s or so and it’s not officially winter yet. I was feeling a little cold so I decided that it was a perfect day for a nice curry.

As I didn’t have any meat in the fridge or on hand to defrost  I decided it was going to be a chunky vegetable red curry. With soft melt in your mouth chunks of pumpkin, flavour bursting cauliflower and carrots you can’t beat anything like this!

This is a great affordable dish to make, with most ingredients already in the cupboard at home it is perfect mild curry fit for anyone meat lover or vegetarian. With only a mild spice flavour it is a perfect curry for kids or people who don’t like as much heat.

Seasonal Vegetable Curry
with
 Cumin & Black Sesame steamed Rice

Ingredients:

2 onions, finely diced
4 garlic cloves, minced
2 tbsp. canola oil
4 1/2 tbsp. red curry paste
1 tsp. mild curry powder
1/4 tsp. ground cinnamon
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground ginger
1/2 head cauliflower, large florets
1/2 small pumpkin, large dice
3 carrots, large chunky slice
1 ltr. vegetable stock
1 can coconut cream
2 tsp. fish sauce
3 tbsp. corn flour = 3 tbsp. water
salt and pepper

2 tbsp. fresh coriander, ripped
150 gm plain unsweetened yoghurt

Cumin and Black Sesame Rice
2 tsp. black sesame seeds
2 tsp. cumin seeds, toasted
steamed rice

Method:

  1. In a Large pot, heat oil over a very low heat.
  2. Add onions and sweat without colouring for 5 minutes, add garlic and cook for a further 2 minutes.
  3. Add curry paste, cinnamon, cumin, coriander, curry powder to the onions. Cook for 5 minutes stirring well, the mix with become very aromatic.
  4. Add prepared vegetables and stir coating the vegetables in the curry paste.
  5. Add stock and coconut cream stir well and simmer for 30 minutes, stirring occasionally.
  6. After 30 minutes add fish sauce  and check the seasoning adjust it to suit.
  7. Make a slurry of corn flour and water, add this to your slow simmering vegetables. Stir in gently.
  8. Simmer for another 30 minutes, only stir occasionally you don’t want to break up the vegetables too much, while this is cooking it would be a good time to steam your rice.
  9. Pour curry into serving bowl, top with fresh coriander and dollops of yoghurt. Sprinkle steamed rice with the toasted cumin seeds and black sesame seeds.
  10. Serve, enjoy how it is or serve with nanas, or hot flat bread.

Serves: 6-7 people, perfect when frozen and re-heated for lunch or a fast dinner.

This is a great curry to have even though it doesn’t contain any meat it is defiantly a stomach fuller, hearty chunks of naturally sweet pumpkin and carrot with flavour packed cauliflower. This curry was sure a hit for lunch today and possibly dinner tonight also, there was a lot left over.

Seasonal Vegetables.

Seasonal Vegetables.

Cut Cauliflower into large florets.

Cut Cauliflower into large florets.

Cut pumpkin in half.

Cut pumpkin in half.

Remove seeds.

Remove seeds.

Cut into large chunky dice.

Cut into large chunky dice.

Slice chunky rings of carrot.

Slice chunky rings of carrot.

Sweat finely diced onion in oil.

Sweat finely diced onion in oil.

Add curry paste, curry powder, ginger, coriander, cumin and cinnamon. Cook for 5 minutes.

Add curry paste, curry powder, ginger, coriander, cumin and cinnamon. Cook for 5 minutes.

Stir through vegetables.

Stir through vegetables.

Add stock, fish sauce and coconut cream. Simmer for 30 minutes.

Add stock, fish sauce and coconut cream. Simmer for 30 minutes.

Add corn flour slurry and stir well, simmer for a further 30 minutes.

Add corn flour slurry and stir well, simmer for a further 30 minutes.

Combine toasted cumin seeds and black sesame seeds.

Combine toasted cumin seeds and black sesame seeds.

Sprinkle over steamed rice.

Sprinkle over steamed rice.

Sprinkle with fresh coriander and dollops of plain yoghurt.

Sprinkle with fresh coriander and dollops of plain yoghurt.

Serve Curry in a large bowl alongside cumin and black sesame rice so everyone can help themselves.

Serve Curry in a large bowl alongside cumin and black sesame rice so everyone can help themselves.

Enjoy

Enjoy

 

Heirloom Green Tomato and Ginger Chutney

Green Tomato Ginger Chutney

Quick and Easy Cupboard Keeper- Green Tomato and Ginger Chutney

The house filled with sweet smells of ginger and apple , tangy notes of vinegar and chili one way to entice the neighbour’s with this delicious aroma wafting out of the house.

Ingredients:
1.5kg heirloom green tomatoes, diced
3 tsp. fresh root ginger, grated
3 garlic cloves, crushed
1 red capsicum, sliced
2 green apples, cored and sliced
1 3/4 cup. white vinegar
1 3/4 cup. brown sugar
3 tsp. salt
1/2 tsp. chili powder

Method:

  1. Combine all ingredients in a large pot and simmer for 2 hours, stirring occasionally to avoid sticking.
  2. With a stick  blender, blitz hot mix until slightly smooth, you want some lumps of tomato and apple to give it texture and body.
  3. Sterilize 5-6 medium jars and lids.
  4. Place hot jars on a tea towel, fill with hot chutney, clean the rim of the jar and seal while hot.
  5. Cool on a wire rack, then place in the cupboard. (don’t forget to date the jars)
  6. Last for up to 3 months in dry, cool cupboard and up to 3 weeks refrigerated after opening.

Perfect for serving on a cracker with cheese, folded through plain rice for a tasty change. Great to gift to friends or family.

Let me know how your chutney making went.

 

 

 

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.