3 medium sweet potatoes, peeled and cubed
2 tbsp butter, more or less
2 tbsp milk, more or less
salt and pepper
1 tbsp olive oil
1 small onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 4-oz can green chillies or diced jalapenos (depending on heat preference – I actually used one of each!)
400g (1lb) ground beef mince
2 tsp chili powder, or more to taste
1 tsp oregano
2 tsp ground cumin
1 14.5-oz can tomato sauce
1 and 1/2 cup shredded cheese, divided (I used half pepperjack, half cheddar)
fresh cilantro, chopped, for garnish
Preheat oven to 200C (400F) and place a large cookie sheet on bottom rack of oven to catch drips.
Add cubed sweet potatoes to large pot with enough water to cover potatoes completely. Bring to a simmer over medium-high heat and cook until tender (mine took about 9 minutes). When potatoes are fork-tender, remove them to a large bowl, add butter and milk (eyeball it), and mash with a masher. Season with salt and pepper.
While potatoes cook, heat olive oil over medium low heat in large skillet. Add onion, red pepper, and garlic. Season with salt and pepper and cook 7-8 minutes, stirring often. Add green chillies/jalapenos and cook 2-3 more minutes. Remove vegetables to small bowl and set aside.
Turn heat on skillet up to medium and add ground beef mince. Brown beef, breaking apart with wooden spoon until fully cooked. Drain off grease. Mix in chili powder, oregano, and cumin. Season well with salt and pepper. Mix in cooked vegetables and tomato sauce. Cook 5 minutes more, stirring often. Taste and season as needed.
Coat 9-inch pie plate or baking dish with oil. Add beef/veggie mixture evenly over bottom of dish. Sprinkle cheese over top, then spoon mashed sweet potatoes evenly over top.
Bake 30 minutes. Let set 5-10 minutes before serving.
2 Ruby grapefruit
4 cups mixed salad greens
2 cups snow peas tipped and cut into three
1 cup micro-greens of choice
2 ripe avocados, pitted and sliced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tbsp sweet balsamic reduction
1/2 teaspoon sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
Olive oil for cooking salmon
3 150g (5-ounce) salmon fillets (skin off)
1/2 cup honey toasted walnuts, roughly chopped
Peel and segment grapefruit with a sharp knife on a cutting board; reserve juice in a bowl.
In a bowl mix lemon juice, olive oil, salt, pepper and balsamic so its combined.
In a large bowl add salad greens and pour the dressing and turn to combine.
Divide salad among 4 serving plates. In a small bowl.
Sprinkle remaining salt and pepper over both sides of salmon. Coat a large nonstick skillet with oil; heat over medium-high heat. Add fish to skillet, and cook until skin is golden and fish releases easily from pan (about 4 minutes). Using a spatula, gently flip fish and cook about 3 minutes more. Once salmon is cooked rest for 2 minutes and then break each fillet into 8 pieces .
While the salmon is cooking place slices of avocado on top of each salad and then place equal amounts of grapefruit pieces on the avocado to form a bed for the salmon to rest on.
Place the salmon pieces on the grapefruit and dress with honey walnuts and micro-greens.
6-8 chicken legs
4 tbsp Honey (1/3 cup)
Juice ½ lemon
3 pealed cloves of garlic
1 tbsp curry powder
Salt and pepper
Preheat oven to 175C. (350 F)
Mix the curry, garlic, lemon juice and honey into a paste.
Pat the chicken legs dry and then season with salt and pepper.
Baste the chicken legs all over with the honey-curry mixture. Place in a baking tray in the oven and cook for 20 minutes and baste again.
Cook for another 20-30 minutes till the legs are cooked through.
Once cooked cover with foil and rest for 10.
I love to serve these on a bed of homemade red cabbage slaw as a brunch.
500g baking potatoes or sweet potato
1 leek or large brown onion, finely chopped
1 tbsp butter, plus 2 tbsp for frying
200g frozen peas
300g firm white fish, smoked fish is also great
4 spring onions, chopped (or chives …or both)1 tbsp
fresh thyme, ½ dried thyme. I love lemon thyme in this recipe
2 tbsp grated parmesan
Salt and black pepper
1 tbsp olive oil, for frying
Additions for adult version
2 tbsp fish sauce
1 chilli, seeded and chopped fine
1 tbsp grated fresh ginger
For the coating
4 tbsp plain flour
2 free range eggs, beaten with a dash of milk
8 tbsp fine dried crumbs or polenta
Wash the potatoes well, but leave the skins on and put in a pan. Cover with cold salted water, bring to a simmer for about 30 minutes, or until the potatoes are cooked through.
While the potatoes are boiling, cook the leek/onion in a shallow pan in the butter for about 5 minutes, until soft. Add the peas and cook for another 5 minutes. Tip into a bowl and mash roughly so some of the peas break up.
Drain the potatoes well. Allow them to cool a little in a colander so that the excess moisture escapes as steam. When you can handle the potatoes, remove the skin with a small knife – it should scrape off easily.
Pour the milk into the same pan that you used for the leek/onion, thyme, (aduly flavours if using) and place the fish fillets in the milk. Bring to a simmer, then turn the fish over when the milk comes up to the boil. Turn down the heat and cook for a further minute before removing from the heat.
Mash the potatoes roughly, or pass them through a potato ricer. Add the pea mix.
Flake the fish flesh into the potato-pea mix along with 2 tbsp of the cooking milk. Err on the side of a drier mix to ensure that the cakes do not collapse when you fry them.
Add the spring onions and parmesan, then fold all the ingredients together with a spoon. Season well with salt and pepper.
Allow the mix to cool thoroughly and shape into small balls or fishcakes with floured hands – they can be as big or as small as you like.
Arrange the coating ingredients in 3 separate bowls, starting with flour, then the egg-milk mix and finally the breadcrumbs.
Coat the first cake or ball in the flour, then transfer to the egg mix and finally, coat carefully in breadcrumbs or polenta. Place the finished fishcakes on a tray and refrigerate until needed. Make sure they are good and cold. This will also stop them collapsing.
To cook heat up the butter and oil in a large shallow frying pan. Having a mix of butter and oil will stop the butter burning. Carefully place each cake in the pan and fry over a medium heat for 3 minutes on each side. They can be served straight away or transferred to a low oven until serving.
I serve with a sweet chilli sauce. Sweet and sour sauce is also great.
400g (1lb)fresh asparagus, root ends trimmed
2 medium sweet potatoes, peeled & diced
8-10 strips thick center-cut bacon
1-2 cloves garlic, minced
3½ tablespoons olive
1 teaspoon lemon juice
1 teaspoon cinnamon
1 teaspoon sugar
½ teaspoon nutmeg
1 pinch cayenne, or to taste
coarse salt & fresh ground peppercorn, to taste
shaved parmesan, to garnish
Pre-heat oven to 200C (400F).
Lay strips of bacon over baking sheet & roast for 12-15 minutes, or until crispy and then remove bacon from oven & allow bacon to cool on paper towels.
In a food processor pulse cooled bacon for a few seconds & set aside.
In small mixing bowl toss sweet potatoes, cinnamon, sugar, nutmeg, 2t olive oil, salt/pepper and cayenne to taste.
On a lined baking sheet in a single layer, spread seasoned sweet potatoes and place in oven for 20-25 minutes, turning potatoes after 15minutes, baking until tender with slightly crisp exterior. Remove sweet potatoes from oven and set aside to cool.
In shallow glass baking dish spread asparagus evenly, in a single layer and drizzle 1½tsp olive oil over asparagus, add garlic, salt/pepper and toss to ensure even coating.
Roast the asparagus uncovered in the oven for 12-15 minutes, or until asparagus just tender, stirring intermittently.
When cooked remove asparagus from oven and toss with lemon juice.
Lay roasted asparagus over serving dish or wooden board, top with sweet potatoes, then bacon, shaved parmesan and season with salt and pepper to taste.
500g (1.1lb) sweet potatoes, peeled, grated and dried
2 tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 tsp fresh chopped thyme or ½ tsp cumin
175g feta like cheese, crumbled. I like goat cheese for its sharpness
2 eggs, beaten
Preheat the oven to 220 C (440 F). Line a baking tray with parchment.
Grate the sweet potatoes, place in a clean cloth and squeeze out the excess liquid, transfer to a large bowl.
Heat the olive oil in a frying pan over medium heat, cook the onion and garlic in the hot oil until soft and transfer to the bowl with the drained sweet potato.
Add the egg, about 2/3 of the cheese and all the thyme and mix well. Divide the mixture into 3-4 even portions and shape into balls with your hands and then flatten them to about 1cm (1/2 in) thickness. Arrange the patties onto the baking tray.
Roast in the preheated oven until golden brown, about 25 minutes turning once after 20 minutes. When turning sprinkle the remaining cheese over the patties and return to oven to melt the cheese, about 5 minutes more.
Making A Stack
Its all about choice as to what you add between the rosti’s. I love to add a soft poached egg on top and sour cream and beetroot relish between the layers.
You can add cooked bacon, salmon slices, avocado slices, thin sliced cooked eggplant.
150g smoked salmon, trimmings are fine
200g tub soft cheese
1 tbsp crème fraîche, only if you have some
juice half a lemon
zest ½ lemon
1/2 teaspoon Dijon mustard
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh dill, chopped fine
1 tablespoon fresh parsley, chopped fine
If you aren’t using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, mustard, crème fraîche (if using) zest and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.
Stir the herbs into the paté and spoon into a large or four smaller bowls and serve on slices of cucumber or as dip with vegetable sticks.
While visiting AquaSplash In Putaruru where they bottle water from The Te Waihou River I was told that when the water is carbonated to give it a sparkle the ph drops to 4.5 from 7. At the time we were chatting about poaching eggs.
When poaching eggs I add 1tsp white vinegar to lower the ph to about 4 so the egg whites (protein) set and hold their shape.
Today I poached an egg to perfection at Te Waihou Bistro in Te Waihou Reserve Sparkling Water from AquaSplash without adding any vinegar.
Recipes to come
I have to dedicate this recipe to my mother, #1 lady and more with a look that stopped several politicians in their tracks when she wanted to say something to them.
I would come home from school as a kid, and yes, I would ask “MUM, what’s for dinner”. Often her answer was “YMCA” “Yesterday’s Muck (meal) Cooked Again” usually served with meat cold cuts and homemade relishes and cheese.
Leftover roasted vegetables served on a bed of fresh seasonal greens, dressed with a nutty oil, lemon juice and a nice sweet balsamic is an everyday winner for me.
3 cups diced leftover roasted vegetables. Sweet potato and pumpkin are my choices
1 medium red onion, cut into 8 wedges
1 medium brown onion, cut into 8 wedges
1 red bell, green or yellow pepper, cut into 1-inch chunks
4 tbsp Brookfarm Macadamia oil or extra-virgin olive oil, divided
1 tsp sea salt, divided
1 tsp pepper, divided
2/3 cup coarsely chopped walnuts
2 tbsp good-quality red wine vinegar
2 to 3 tbsp honey
180g (6 oz) loosely packed mixed seasonal fresh salad greens
Preheat oven to 200C (400F)
In a large bowl toss the onions and bell pepper with 3 tbsp olive oil and 1/2 tsp each salt and pepper.
Spread them over a rimmed baking sheet and roast until tender, about 20 minutes, turning over halfway through the baking time. Add the 3 cups roasted vegetables on the top of them to warm for the last 10 minutes and sprinkle the walnuts over to top.
While this finishing whisk together 1 tbsp of oil, vinegar, honey and the remaining 1/2 tsp each of salt and pepper.
Toss the greens in a large bowl with half of the dressing. Divide among 4 plates.
Let the vegetables cool for about 5 minutes then transfer to the large bowl and toss with the remaining dressing. Spoon over the greens and serve warm.
Serve as a side with cold cuts, YMCA roasted meats or hot BBQ’d meats.
#BlueSeptemberRecipe Recipe 2015
1kg chicken wings or chicken nibbles
3 tsp paprika
2 tsp coarsely ground black pepper
1 tsp sea salt
½ tsp cayenne pepper
1 tbsp fresh thyme leaves
Tangy Chicken Wing Sauce
1 tbsp Brookfarm Lemon Myrtle infused Macadamia oil or good olive oil
5 tbsp tomato sauce of choice
2 tbsp honey
1 tbsp Tabasco
1 teasp. Dijon style mustard
Juice of ½ a lemon
Blue Cheese Dip
75g blue cheese, mashed
100ml Greek style natural yoghurt
Cut the wing tips off each chicken wing and discard. Then cut each wing in half through the main joint. In a large bowl mix together the paprika, black pepper, salt, cayenne pepper and fresh thyme. Add in the chicken wings and toss until coated the spices.
Heat the oven to 200˚C (400˚F).
Mix together the tomato sauce, oil, honey, Tabasco, mustard and lemon juice.
Cover and rest for 30 minutes and then add the sauce and mix well to coat evenly.
Line a large roasting tin with tin foil then spread the wings over the foil. Place in the preheated oven and cook for 30 minutes, turning the wings half way through.
Mix the blue cheese into the yoghurt and serve with the wings, celery sticks and a green salad.