Tag: Chilli

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 […]

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 […]

korean carrot crepes
Autumn, Gluten Free, Meal, Salad, Savoury, Snack, Spring, Summer, Winter

Spicy Kimchi and Carrot crepes

Korean Kimchi has been front and centre of my attention this year, I am hooked on this crunchy, spicy, nutritious condiment.  You really do have to love something that tastes so good, is simple to make, and is good for you.  My http://freshkitchen.co.nz/kimchi-everyday/ has become my go to condiment, and this is another way of including it in my every day meals. The inspiration for these crepes comes from “Green Kitchen At Home” by David Frenkiel & Luise Vindahl, a beautiful book that is high on my wish list. These are great to have as a sharing, construct-it-yourself-at-the-table meal, or you can make and wrap them in advance, put a little extra dressing in a jar and take for a picnic or packed lunch.  The crepes are light, easy to eat and delicious, complimenting the ingredients and holding together perfectly. I love that by adding carrots to the crepe batter, it adds colour and extra vegetables into my life. I used the blender to make my crepe mix and the carrot was completely blended in, giving the batter a beautiful golden colour.  I think it would also look beautiful if you finely grate the carrot and make the mix with a whisk so you can see the shreds of carrot in the batter. I bought a beautiful big organic chicken for this and cooked it with hoisin sauce and garlic. I used only the breasts for these crepes and now have the carcass quietly boiling away to make bone broth and there […]

lentil and black bean chilli
Brunch, Gluten Free, Meal, Winter

Everyday Lentil and Black Bean Chilli

I read a phrase last week that captured my interest  “cook once eat twice”,  sort of a no-brainer,  but for some reason we have always shunned leftovers.  My cooking is spent avoiding left overs knowing that in most instances they will be abandoned mouldering in the refrigerator and one of my biggest hates is food waste!   So, thinking on this, I decided to consider meals that could be cooked in larger quantities and reinvented to seem new second time around. Where better to start looking than the young people I work with, these are busy people juggling finances, work and fun. From my conversations with these inspirational people came the idea for lentil braises – one was eating a chilli and one a Bolognese, straight away I had my idea to run with.  Thanks ladies! The next issue confronting me, and a surprising number of other people I talk to, is that of including more meat free vegetable rich meals in life that wont leave the meat eaters thinking something was missing.  Once again lentils are a great answer. If you need any further reason to make this, then that reason has to be that it is a real store cupboard / refrigerator meal.  You can change up the ingredients and use those lonely carrots, bag ends of vegetables and pulses and at the end have a delicious meal (and a good conscience for your efforts!) This is a weekend cooking-at-leisure meal that it will be better for time […]