Tag: Chilli

chickpea and broccoli curry
Gluten Free, Lunch, quick meals, Vegetable

Chickpea and Broccoli Curry

This isn’t rocket science and it isn’t fancy but it has been on the menu at home this week and I have really enjoyed it and so wanted to share it with you.  It is another quick midweek meal requiring little in the way of forethought or planning and better still few dishes to clean up. In full disclosure I did soak and cook the chickpeas for this meal as I definitely prefer them this way, but having said that I know most people would simply prefer to use the tinned variety and that is great – no judgement either way. I have made this to feed two people but as always adjust the quantities to the number of people you want to serve or make more so you can have leftovers for lunch tomorrow. The Curry paste I used was a home made one gifted  to me by the lovely Angela, but I would happily have used any prepared curry paste.  Be prepared to taste for spiciness but the coconut milk and the broccoli help to soak up the spice so don’t fear if it seems a little to spicy. CHICKPEA AND BROCCOLI CURRY Quantities to feed two people Warm a large pan with a couple of tablespoons of cooking oil. Saute your onion until starting to brown. Add the chilli, ginger, garlic, curry paste or powder and kafir lime leave and saute carefully for a minute or so until aromatic taking care not to burn. Add your chickpeas and […]

Korean short ribs
Gluten Free, Meal, Winter

Korean Inspired Spicy Beef Short Ribs

Mid winter feasting today is about slow cooking, leaving me time to get outside and enjoy the winter sunshine and the mountains. Spending time with family and friends, sharing delicious and hopefully nutritious  food is one of my “House and Garden magazine” dream visions.  Reality involves more chaos and mess, but to get everyone around the table again always makes me happy. The beef today is short ribs and was inspired using the same marinade ingredients a week ago using beef cheeks.  Both are equally delicious, the ribs cooked quicker but then required more removal of fat  (to get the fat off I took the beef out of the casserole dish and poured the liquid into a shallow bowl which I then cooled in the refrigerator. This allowed me to lift the fat from the top – you could alternatively make it a day in advance, cool it and then remove the fat, (or simply but carefully spoon it off hot).  The beef cheeks were cooked for 4-5 hours at 160’c and because they were leaner they were able to be served straight away. I have kept the accompaniments simple as the beef and sauce are rich and delicious. Both times I cooked bok-choy cabbage in a little soy sesame oil and Mirin (you could just add a pinch of sugar and a splash of water to replace the Mirin).  I served them firstly with a big bowl of mash and this time baked spaghetti squash to soak up the […]

pumpkin feta fritters
Autumn, Breakfast, Brunch, Gluten Free, Lunch, Meal, Winter

Spicy Pumpkin and Possibly Feta, Fritters

The chill in the south continues to deepen and with the forecast temperature at -7’c this morning, the kitchen is a great place to be. That chill coupled with an amazing vege lettuce burger I had a couple of months ago has certainly encouraged my quest to create a simple and tasty winter vegetable fritter at home.  Having now settled on my favourite version, I think their uses are far from limited to burgers. Stacked up for breakfast or brunch with an egg, some spicy tomato salsa and greek yogurt or as an alternative to fritters make the mix as one or two whole rosti style pancakes and serve with some hot or cold smoked salmon, sour cream capers and lemon…….. With all these options I am still excited about the lettuce burger today.  Not a new idea at all but still a really good one – put together one, two or three Iceburg lettuce leaves to make a great vessel for your favourite burger, refreshing, crunchy and amazingly sturdy. Couple this with a tasty vege fritter, simple salad or slaw, a spicy salsa or some kimchi, maybe a little creamy dressing or yogurt and possibly a few potato crisps or tortilla chips inserted at the last moment for extra crunch. Delicious! I am making these today and plan to put them in the refrigerator ready for “tired and can’t be bothered” night, because on those nights I can’t be bothered to go out and get food either. SPICY PUMPKIN […]

pumpkin crostini
Autumn, Canape, Salad, Vegetable, Winter

Multi Tasking Pumpkin Crostini

Pumpkin season is upon us and even if the calendar says it is still autumn the snow on the hills and the snow makers working hard on Coronet Peak suggest otherwise.  I love pumpkin, and was lucky enough this year to have some – grow themselves – from my Bokashi compost in the vegetable garden. Those lush rambling pumpkin plants did a great job of making my neglected garden look as if something purposeful was happening, yielding several pumpkins and smothering a multitude of weeds. Today Ed is briefly home and so I am hoping these pumpkin crostini will be a welcome step up from his usual hurried travel fare. These are quick to put together taste delicious, and today they then doubled as a side vegetable/salad for the venison we had for dinner. Happy days! Fresh sage is one of those herbs that is easy to grow, and holds on through our sometimes harsh winter. Sadly it is also a herb which I struggle to get around to using.  It teams so well with pumpkin making it a great winter herb and is also great with pork.  This method of frying the leaves renders them absolutely delicious so don’t skip this step if you are lucky enough to have fresh sage available. I dithered today over whether to use blue vein cheese or the Chevre De Bellay goats cheese, I chose the the blue vein cheese this time as Ed does not enjoy goats cheese, and while the blue […]

asian chicken salad
Gluten Free, Lunch, Meal, Salad

Weeknight Asian Chicken Salad

This is a light and fresh salad, ideal for keeping things simple after a busy day.  A little chopping and not to much washing up, a little – but not totally – virtuous, this salad is satisfying and delicious. I have been making versions this salad for years and love the way these Asian flavours can be healthy, satisfying and a reliable crowd pleaser.  Who wants to cook food that no one wants to eat!  This is a salad that easily doubles or more for a crowd, or to have for leftovers for lunch or dinner the next day. These lively flavours lift a dull day and don’t leave you feeling weighed down or tired – limes, ginger lemon grass, chilli (a little or a lot), coriander (or not), vietnamese mint and or normal mint, kaffir lime leaves,  fish sauce and or soy sauce, some crunchy peanuts, cashews or prawn chips and lots of fresh crunchy greens and vegetables of choice.   I have made this salad many times and have mixed the ingredients as many times – don’t be afraid – no kaffir lime use lemon grass or neither, want to make it vegan use soy sauce or tamari not fish sauce…The main thing to keep doing is tasting and aiming for a balance of sour, salty and spicy (to your taste). If you love these flavours I highly recommend you buy yourself a little Kaffir Lime Tree, I have one in a pot that I bring inside every winter it is […]

vietnamese noodle salad
Canape, Lunch, Meal, Salad, Snack, Summer

A Vietnamese Noodle Salad or Rice Paper Rolls

This is a little bit old school, but they are still flavours and textures that are hard to beat on a summer day.  It is the type of food that is great to make ahead and share with friends at a party or shared table or barbecue. Today I have made them with some beautiful Canter Valley Free Range Duck breast, but you could easily use Prawns (leave out the Hoisin sauce) or – leave them deliciously vegetarian.  Spicy peanuts, a little chilli and sesame oil, and lots of fresh Asian herbs are the basic elements that make the salad and Rice Paper Rolls sing, finished with simple dressing or sauce, it is the kind of food I love to eat and would be very happy if someone made to share with me. Cool healthy and delicious, the rolls take a little time but you are rewarded with the simplicity of presentation and taste, they are a great repetitive job to do together while chatting with friends or just zoning out in the heat. My biggest dilemma today was whether to add a dipping sauce or not for the rice paper rolls.  I’m not the biggest fan of shared dipping bowls, so I tried to make them tasty enough that they didn’t need any.  While I had felt I achieved this, when we sat down and ate them they were better with a little sauce spooned over.  I have since seen photos of them served in baby cos leaves which […]

Japanese inspired seeded salad
Brunch, Condiments, Gluten Free, Lunch, Meal, Salad, Spring, Summer

Popped and Toasted Seed and Nut Mix – And Salad Inspiration

Its beginning to gear up to the busy time of the year – when we all try and get prepared for the Christmas season, and, at the same time get out and enjoy the sunshine.  In my world that means lots of catering for summer, end of year break-ups, and festive parties.  It is an exciting time, full of the promise of good times with friends and family, and also, memories of the best of previous summers and Christmas seasons.  It is fun and busy,  and with the outdoor sunshine and warmth calling (you can’t take either of those things for granted here in the south) time in the kitchen can feel limited. Enter kitchen store cupboard essentials, and today I am talking about crunchy blends of  spicy toasted seeds and nuts. A jar in the pantry ready to snack on, put over salads, sprinkle on top soup, scatter over roast or mashed vegetables, tumble through your grain salad, buddha bowl,  or over your breakfast  shakshuka  –  the texture, the taste and the well seasoned spicy flavour makes food better.  If you are anything like me, you will feel better too, for eating something tasty, good for you and quick to assemble.   This – as always – is an idea more than a recipe it is a reminder to toast a batch of what you have to hand so you can have a jar ready to add some excitement and extra nutritional value to your next meal.  Of course while […]

superfood spinach pici pasta
Autumn, Lunch, Meal, Salad, Spring, Summer, Winter

Super Foods, Super Simple, Spinach Pici Pasta

Did I get the all important catch phrases in there.  No kidding, this is super simple and fun. Make it – on your own, with friends or even your favourite four year old – standing at the kitchen bench creating memories and spending time with people, its all about sharing simple seasonal food, nothing fancy and no need to be hoping for perfection. The recipe for this Pici Pasta is based on Jamie Olivers recipe, from his book Jamie’s Super Food Family Classics.   The pasta dough literally comes together in under two minutes in the food processor and is made with flour and  fresh spinach – nothing else!  The rolling does take a little time but it is not a practise of perfection just a spell of mindless  hand rolling, chat to a friend, listen to a podcast, plan your next move, day dream……The pasta I made came out a little slimmer than size of green beans and actually looked like green beans when cooked, they weren’t perfectly formed and I think this is part of their charm.  The original recipe calls for them to be rolled to the same thickness as green beans but I found this hard to cook through, so I have made them thinner. You can make the dough and cook it straight away or put it aside for later or the next day.  Paired with a pasta sauce consisting of vegetables from your fridge and pantry a dusting of parmesan basil and or pinenuts […]

shakshuka
Breakfast, Brunch, Condiments, Gluten Free, Meal, Snack

Zhoug – spicy-green-delicious

Zhoug, shakshuka, labna, all words my computer would rather I changed, but which offer a delicious look into another world of  vibrant and exciting foods and flavours. Today it is all about Zhoug. This spicy middle eastern condiment,originally from Yemen and now a favourite in Israel, had somehow missed my food radar. Happily Lily, an inspiring young work colleague – knowing my love of middle eastern foods –  bought me a small jar of both a red and a green zhoug that her father had made.   I was immediately hooked and needing to be able to make this myself, I turned to my ridiculously large collection of recipe books – (it is always good to have an excuse to justify the purchase of more though!) – and found this sauce in a number of my middle eastern recipe books.  After some further reading and research, (reality says – lying around, thumbing through recipe books and surfing the food files of the internet), I have been happily giving these recipes a try! I am sure the real deal is different in its nuances, but I am so happy with the results that I think you should give it a try too.  It will warm up just about anything you wish to eat and will be something you are happy to find in your refrigerator – my friend Lily said you can even freeze it!  Most importantly, this isn’t all about the chilli, it is a whole palate of flavours giving this […]

blue cod in crazy water
Gluten Free, Meal, Seafood, Spring, Summer

Blue Cod in Crazy Water

Here I am cooking our beautiful South Island blue cod again.  Firm fleshed, white, delicate, delicious, locally and sustainably fished, there is nothing not to love about this fish. I spoke very briefly the other day to local seafood expert, restauranteur and chef Darren Lovell of Queenstowns amazing Fishbone Bar and Grill, about sustainably fished New Zealand seafood. I was heartened to take away from our conversation, the fact that he felt we had a lot to be proud of in our New Zealand fishing industry, and the work that is happening to ensure the long term sustainability of our fisheries.  Comments like this from informed people are great to hear, and it is always a conversation worth having regarding anything we choose to eat. The phrase ‘crazy water’  in the title of this recipe-  is from the Italian aqua pazza, which in translation may refer to the simple tomato, garlic herb and chilli broth, or to the sea water that the fishermen use to cook there catch – there seems to be no definitive answer to this.  It is though, a very alluring title and one that drew me to it straight away. The beauty in this dish lies in its simplicity and the integrity of the ingredients.  Show casing fresh fish with the best tomatoes you can find, a few fresh herbs, garlic, chilli flakes and your best extra virgin olive oil.   It is often simple meals  like this that show off the best of any countries real […]