These sensational sausage rolls made with spinach, chickpeas and sweet potato are a fantastic healthy take on a classic. You honestly won’t miss the meat because these tasty pastry rolls are so full of flavour. Plus they’re a great way to sneak a truckload of […]
If you’re having company for afternoon tea, look no further than this raspberry slice with lime and coconut. Tart raspberry, tangy lime, and soft fluffy coconut all atop a soft shortbread base – what could be better?! This is a beautifully simple recipe but the […]
This interesting salad of grilled peach, ricotta and fennel is something of a surprise. It’s a wonderful combination of gently charred peaches, softened with fresh ricotta and balanced by crisp fresh cucumber and fennel. As we head into autumn, this salad is a great way […]
If you’ve been feeling a bit under the weather, this super simple, super quick 5-ingredient vegetable soup is the great way to get your appetite back. Deceptively delicious, with a beautiful soft creamy texture you’ll be surprised at just how much flavour this soup has. And with minimal prep there’s nothing to do but rest while the vegetables work their magic and bubble happily away on the stove.
Recently I was struck with a horrible tummy bug of some sort. It saw me off work for a week and struggling to eat anything more than a piece of plain toast for days. A bug like that can wreak havoc on your digestive system and it can be a real battle to get back to full health. You start to feel better and like you can handle food, but your stomach has other ideas.
This quick, delicious 5-ingredient vegetable soup was (again!) my mother’s suggestion. That woman is some sort of food genius I’m sure. Mum was visiting the kids and I was on about day 6 of feeling very sorry for myself. My body clearly needed some nutrients.
I knew from experience that whatever went in would have to be very gentle. There was little in the house – a wrinkly looking kumara, a sad potato, some carrot ends and a few stalks of celery off-cuts. “Make some soup” Mum instructed. You do not argue with the woman.
It was important to avoid anything that would possibly irritate my insides. For that reason I steered clear of my usual onion and garlic sautéed in butter soup-starter. I simply peeled and chopped the sad collection of vegetables and simmered them gently in chicken stock. I could tell just by my tummy’s reaction to the rich, sumptuous smell of this soup cooking that is was going to be a success. This vegetable soup was like a miracle elixir! Soft, sweet and soothing.
Renewed of my energy by this wonderful brew, I quickly headed to the shops for some fresh vegetables and made a big pot for dinner that night. As it gently bubbled away on the stove, I felt the best I’d been feeling in over a week.
My daughter, who polished off an unheard of three bowls of this vegetable soup, proclaimed “this is so good Mummy, I really love it. It’s the best dinner I’ve ever had”. OK, she’s 4 and prone to exaggeration, but still, praise indeed!
Rating 5.0 from 1 reviews
- 3 carrots
- 2 celery stalks
- 2 yellow sweet potato
- 3 medium potatoes
- 4 cups chicken or vegetable stock
- Peel the vegetables and cut them into small even sized chunks.
- Add to a large pot with the stock.
- Top up with up to 2 cups of water to ensure the vegetables are covered with liquid by about an inch.
- Bring to a boil, then reduce the heat and simmer for 35-40 minutes until the vegetables are cooked through and tender.
- Use a stick blender to puree the soup until very smooth.
- Serve hot, garnished with cream or sour cream and a sprinkle of sumac or black pepper.
Be sure to use a stick blender with a metallic shaft to puree the soup - a plastic one may not handle the heat. If you don't have a stick blender, you can transfer the soup in batches to a food processor and process until smooth. Be very careful though as it will be incredibly hot!
This roasted vegetable salad is such a interesting and delicious vegetable dish to have in your repertoire. Served at room temperature, this is a wonderful make-ahead side. Or its also hearty enough to be a stand-alone meal. Grab a selection of your favourite roasting vegetables, add a […]
This wonderfully smooth and creamy chicken liver pate with brandy, sage and thyme is delicious and very moreish. Even those that claim not to enjoy pate will be tempted by this dish. Not only is this a brilliant make-ahead option for a drinks and nibbles occasion, […]
Sticky ginger teriyaki chicken nibbles are truly finger-licking good. Sweet and salty, gingery and garlicky, crisp and succulent, they are pretty addictive either hot or cold. They make a wonderful finger food for the party season, or are equally divine for a mid-week dinner with a crisp coleslaw on the side. However you choose to serve them, make them today!
When it come to chicken nibbles, I’m borderline obsessive. Just can’t get enough. I reckon if I was to take up competitive eating, chicken nibbles would be my thing. There seems to be no limit to how many I can put away. Especially when it comes to these gorgeous sticky ginger teriyaki chicken nibbles. Though if it was a race I think I’d come last. For years I have tortured my family by laboriously eating chicken nibbles with a knife and fork. Ridiculous I know, but it was the only way I knew how to control the balance of succulent flesh and crisp skin to create the perfect mouthful. Until now.
Since returning to work after parental leave, I’ve joined a new team. Though we’re all bankers, the majority of us are also dedicated foodies. Much of our spare time is spent discussing food, sharing ideas, gloating over what delights we had for dinner the previous evening, or planning our next lunch outing. I feel right at home.
On a recent lunch excursion, my new foodie friend shared with me a video that has revolutionised the way I devour chicken nibbles. And its so simple. Take hold of the wing part of the nibble in one hand, and gently twist out the bones one by one. You’re left with the perfect boneless little mouthful of yumminess. Every bite is just right. Check out the video on YouTube. If you love nibbles, you’ve got to watch this! Finally I can put away the knife and fork and eat these sticky ginger teriyaki chicken nibbles properly.
In this make-again-and-again gem of a recipe, the sweet and salty teriyaki sauce I use in my teriyaki salmon gets an added kick of ginger and garlic. By the way, did you know you can freeze fresh ginger? Buy a large piece of fresh ginger and pop it straight into the freezer, or in a freezer bag if you prefer. Then simply grate it straight from the freezer using a microplane. If the piece you buy is nice and fresh the skin is fine enough you don’t even need to peel it. Such a time-saver.
These wonderful sticky ginger teriyaki chicken nibbles are so easy to prepare. And they taste amazing. They’ll have a nice flavour with just an hour of marinating time, but if you do have time to marinate them overnight, they’ll knock your socks off!
- To make the ginger teriyaki sauce, place the soy sauce, mirin, sake and sugar into a pot. Grate the ginger and garlic using a fine microplane and add these to the pot.
- Bring to a boil, then reduce to a simmer for 2-3 minutes.
- Remove from the heat and allow to cool completely before adding the sesame seeds.
- Place the chicken nibbles into a large plastic container and pour over the ginger teriyaki sauce.
- Refrigerate for at least an hour, but preferably overnight.
- Preheat the oven to 165C Fan Bake. Line a large baking tray with two layers of foil and one layer of greaseproof or parchment paper. Spray with a little oil.
- Drain the chicken nibbles, reserving the marinade. Lay in a single layer onto the prepared baking sheet and place in the oven.
- Pour the reserved marinade into a pot and bring to a boil. Simmer vigorously for 4-5 minutes until slightly reduced.
- Bake the chicken in the oven for 30-35 minutes, basting with the reserved marinade every 10 minutes, until cooked through.
- Serve hot with a fresh coleslaw or salad, or as a finger food.
This amaretto white chocolate brownie is just in time for the festive season. Soft and sweet, and spiked with a hint of delicious almond-flavoured amaretto, this white chocolate brownie is an ever-so-slightly indulgent treat. It would also make a wonderful festive gifts for friends, if you can […]
This sweet, salty and spicy popcorn is really addictive. Its just as well its so easy to make – and ready in under 15 minutes! The combination of sweet and salty is hard to resist, but add in a few delectable spices and you’ll find […]
Butter chicken is a classic curry and a favourite with many. This slow cooker butter chicken is a bit healthier than the takeaway version but no less delicious. Tomato, garlic, ginger and spices marry beautifully in the delicious gravy. The succulent chicken thighs all but fall apart after several hours in the slow cooker and taste divine with the rich sauce.
I have a new baby – in my garden that is. I’m very excited. As a passionate food lover and amateur gardener, I like to grow the things we use most often, particularly herbs. One of the more unusual things we use regularly is fresh curry leaves. They add such a wonderful and authentic flavour to any number of Indian inspired dishes, especially this delicious slow cooker butter chicken.
I’m regularly buying fresh curry leaves from our local Indian speciality retailer. I’ve been hankering after a curry tree for the garden for the longest time. Problem is, because they are a tropical plant native to India and Sri-Lanka, they’re not commonly available in New Zealand. Each time I visit a plant shop I’m on the lookout, never with any luck.
But during a random searching session on a local auction website, I was excited to find this little guy advertised for sale. He wasn’t cheap as far as plants go. In fact at just 10cm tall he was damned expensive per centimetre! But I just had to have him. I’ve been told he’s a very sensitive fellow and will require a lot of care. Its going to be touch and go. Extra care has never been a strength of mine when it comes to the garden. We’ll just have to see!
Obviously my new friend is still just a baby and not ready for me to use his leaves yet. For this slow cooker butter chicken I used leaves I bought from the local shops. This isn’t your normal butter chicken. But it’s a bit of a healthier version, using only a small amount of coconut cream. Left all day to mellow in the slow cooker, the beautiful tomato gravy and gentle spices are spot on. You’d never know it wasn’t the real thing.
I love the flavour the curry leaves bring to this slow cooker butter chicken. But if you can’t source them, this will still be a lovely dish. Their flavour is so unique there is no real substitute so you can just leave them out. Or you could try adding a bay leaf and a bit of extra turmeric (about 1/2 tsp more) for the slow cooking, then stirring through some fresh coriander right before serving.
As a side note, if you do buy fresh curry leaves, there are usually so many in the packet it’s hard to know what to do with them. The lovely lady at my local shop suggested laying them out and drying them in the sun. They will then store for a number of weeks. I have a stash drying as I type. She also told me you can strip the stems and freeze them, though the leaves will discolour slightly when freezing.
- 6 bone-in, skinless chicken thighs
- salt and freshly ground black pepper
- 1 tbsp oil
- 2 tbsp butter or ghee
- 1 brown onion, finely chopped
- 2 tbsp grated fresh ginger
- 2 cloves garlic, crushed
- 3 stems fresh curry leaves
- 1 red chilli
- 1 tbsp garam masala
- ½ tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 400g can crushed tomatoes
- 1 tbsp tomato puree
- 165ml coconut cream
- 1 tsp golden syrup
- ½ concentrated chicken stock cube
- Heat the oil in a large fry pan over a medium heat.
- Season the chicken thighs well on both sides. Add to the pan and cook on both sides until golden brown, around 4-5 minute per side.
- Remove from the pan and add to the bowl of a slow cooker.
- Add the butter or ghee to the pan and when melted, add the diced onion. Cook over a medium heat for 5-6 minutes until soft and just starting to colour.
- Add the ginger and garlic and cook for 2 minutes.
- Reduce the heat to low. Add the curry leaves, chilli and spices to the pan and cook, stirring constantly for 2-3 minutes until fragrant.
- Pour on the tomatoes, tomato puree and coconut cream.
- Add the golden syrup and concentrated chicken stock cube. Stir to dissolve.
- Carefully pour the sauce onto the chicken in the slow cooker. Stir gently to coat the chicken in the sauce.
- Cook on low for 5-6 hours, until the chicken is cooked through and tender.
- Serve garnished with fresh coriander, and steamed white rice.
Use this wonderful homemade garlic chilli oil to add a little something special to your favourite dishes. Dip it, drizzle it, fry in it – if you like a bit of spice you won’t be able to get enough of this delicious oil. This garlic […]