Got some gorgeous greens today from Hills Street Farmers’ market. Roasted some kumara rubbed with a little coconut oil, rosemary leaves and garlic cloves. It smelt mighty fine cooking, especially alongside a roast chicken. Steamed the greens, sliced up some ripe pear, shaved a little parmesan and toasted some pumpkin seeds. Random but rather lovely. For the dressing, mashed up the roasted garlic in olive oil and cider vinegar.
Made this in such a crazy hurry at lunchtime today but it turned out really well – the star ingredient being was cardamon. Cooked onion, garlic, in coconut oil with fresh grated ginger, tumeric, cumin, little bit of chili powder, star anaise – added 12 chicken thighs, can of chickpeas, kumara, carrots, cardamon pods – covered with water and slow cooked in the oven for 4 hours – stirred in a little yogurt before we ate it.
A pre-birthday party soup based on the coconut, carrot, ginger and orange recipe I’ve made a few times this summer .. only without any orange as we didn’t have any so replaced with lots of orange veg – pumpkin and kumara made it pretty filling and autumn-y which suited the weather.
Start by cooking garlic and a heap of grated ginger in coconut oil with tumeric. Add all the other vegs and stock and simmer for an hour or so. Add a tin of coconut milk and some mint just before blending.
Roasted kumara and beetroot plain with a little salt and olive oil (so good to puree up for J). Huge fillet of salmon roasted with a couple of lemon halfs squeezed over and thrown in and some salt and pepper.
Salsa verde (chopped flat leaf parsley from garden, zest and juice of a lemon, grated glove of NZ garlic (the chinese garlic is rubbish at moment) chopped capers and olive oil.
Despite getting Gordon’s ‘Great Escapes’ out of the library today with a view to getting some Indian inspiration (after reading J’s facebook update yesterday about a fantastic meal they had just eaten in Jaipur) .. then tonight’s dinner was a random marriage of stuff that happened to be in the kitchen rather than something more thought through.
Onion, garlic, celery, chopped sweet peppers, carrots, grated ginger, tumeric, chili, cumin, all cooked in a coconut oil, then added some lamb leg steaks and chops, kumara chunks, salt, pepper, a little grated nutmeg, a handful of sultanas. Covered in water and slow cooked in the le creuset for 2 hours on low. Ate with rice and roti and mango chutney with slivered almonds over the top.
The sticky chicken was so successful last week (thanks Jaime Oliver) decided to make another version. This time just used breasts (3 big ones skin on) roasted for about 40 mins with a lemon (cut in two and squeezed over) and 4- 5 garlic bulbs. Meanwhile cut 2 big orange kumara and 2 beetroot into chunks, sloshed over some olive oil , salt, rosemary leaves from the garden and but them into roast too.
Cut the chicken into chunks , squeezed the garlic out of the skin and mashed it into the cooking juice, scooped out the lemon and chucked away the skins, added a couple of big spoons of honey and mixed the whole lot so the chicken chunks coated. Put back in the oven for another 10 mins to go brown and sticky. Kids had theirs on sticks and we had ours mixed with the kumara and beets and some crumbled feta. Greens on the side.