Recipes

Mashed Kumara -Dairy Free

When mashing your Kumara, instead of using milk and butter, use apple juice instead.

Butternut Squash and Rosemary Risotto

Thanks to James Martin for this recipe.

Ingredients:
½ butternut squash
1 sprig rosemary finely chopped
30g/1oz unsalted butter
1 tablespoon olive oil
½ white onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 small green chilli (or dried chilli flakes)
200g/7oz long grain rice (arborio rice is normally used in risotto – have only done American long grain when cooking for toddler)
4 tablespoons white wine
570ml/1 pint vegetable stock
50g/2oz emmental cheese (or parmesan works too, or cheddar if you have nothing else)
2 tablespoon fresh flat leaf parsley chopped
salt and freshly ground black pepper

Method:
In a medium frying pan heat 1 tbsp butter
Fry the butternut squash with the rosemary until softened and golden. Season.
Heat the remaining butter and oil in a medium saucepan
Cook the onion for 1-2 minutes until softened
Stir in garlic, chilli and rice
Add the wine and cook for 1 minute
Add the stock a little at a time, stirring gently, allowing the stock to become absorbed after each addition. Continue until the rice is cooked through. If extra liquid is needed use hot water.
Half way through cooking, stir in the butternut squash.
To serve, stir through the cheese and parsley

Vichyssoise (Leek and Potato Soup)

Thanks to Karla Billington for this recipe.
Vichyssoise is a classic chilled cream soup created by the Ritz-Carlton in New York

Preparation time: 25 minutes
Total cooking time: 15-20 minutes
Serves 4 – 6
60g butter
2 leeks, chopped
2 large potatoes, peeled and chopped
3 cups chicken stock
1 cup milk
Sour cream and chives for serving
Heat butter in a medium pan and cook the leeks until soft.
Add the potato and chicken stock and simmer for 15-20 minutes, or until the potato is tender. Stir in the milk and season with pepper and salt
Cool, then blend until smooth.

Vichyssoise is traditionally served well-chilled but if you prefer, return to the pan and reheat gently without boiling. Whether hot or chilled, spoon sour cream on top and sprinkle with chives to serve.

Sweet and Sour Red Cabbage

I experienced this first hand at the home of Roy and Anne Cooper during a recent visit to their home on the Australian Gold Coast. Very tasty!

Ingredients:
¼ cup butter
1 2lb red cabbage thinly sliced
6 tablespoons sugar
2/3 cup balsamic vinegar

Method:
Melt the butter in a large pot over medium heat. Add cabbage and saute until slightly wilted, about 5 minutes. Add sugar, toss to coat evenly. Add vinegar. Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often. About 30 minutes. Season to taste with salt and pepper.
Serves 6 – 8

Florence Fennel and Apple

Thanks to Jill Dunn for this recipe

Ingredients:
1 tablespoon cooking oil
1 tablespoon butter
2 Florence fennel bulbs sliced (reserve some of the leaves as a garnish)
1 small onion chipped
1 large cooking apple peeled and sliced
2 tablespoons water
¼ teaspoon fennel seeds
¼ teaspoon ground coriander

Method:
Heat oil and butter in a large frying pan with a lid. Saute the fennel and onion for 3 minutes. Add the apple, water, fennel seeds and coriander. Cover the pan and cook gently until the apples and fennel are tender.
Serve sprinkled with a few chopped fennel leaves.

Raw Vegan Salad

Thanks to Kelly Stubbs for this really tasty salad.

Ingredients
Finely slice red cabbage,
Finely slice fennel bulb
Stir through segments of mandarin
Grated carrot is an optional extra
Method
Toss with a dressing of olive oil, lemon juice and orange juice. All of this to taste.

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