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Reporter Korah-Leigh and her mates are serving up supper! From the creek, to the smoker, to the plate, Aotea tamariki show us how smoked eel is done right. Video / Kea Kids News
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Otago Daily Times
an hour ago
- Otago Daily Times
Winter salad with roasted cauliflower, Brussels sprouts, smashed chickpeas and green tahini dressing
Photo: Simon Lambert Cooking time 25min Skill Easy-moderate Serves 4 as a main or 6 as a side For the salad ½ head cauliflower, cut into florets 300g Brussels sprouts, trimmed — separate outer leaves and halve the cores 1 can (400g) chickpeas, drained and rinsed 1 bunch kale, stems removed, leaves torn 2 Tbsp olive oil (plus extra if needed) Salt and cracked black pepper ½ tsp ground cumin ½ tsp smoked paprika ½ cup toasted almonds For the green tahini dressing ¼ cup tahini Juice of 1 lemon 1 small garlic clove, crushed ½ cup fresh herbs (parsley, coriander, mint, or a mix) 3-4 Tbsp cold water (to loosen) Salt, to taste Method Roast the veges: Preheat the oven to 200°C (fan 180°C). Toss cauliflower florets and halved Brussels sprouts (cores only) with olive oil, cumin, paprika, salt and pepper. Spread on a baking tray and roast for 20 minutes until golden and tender. In the last 8-10 minutes of roasting, toss the Brussels sprout leaves in a little oil and add to the tray. Roast until crisp and lightly charred. While veggies roast, roughly smash chickpeas in a bowl using the back of a fork. Drizzle with a little olive oil and season. Massage kale with a pinch of salt for 1-2 minutes to soften. Make the dressing: Blend tahini, lemon juice, garlic, herbs, and salt. Add water, a spoonful at a time, until smooth and pourable. Assemble the salad: In a large bowl or platter, layer the kale, smashed chickpeas, roasted cauliflower, Brussels sprouts and crispy sprout leaves. Drizzle generously with green tahini dressing and top with toasted almonds.
Otago Daily Times
an hour ago
- Otago Daily Times
Max flavour in just one pot
One of the most useful cooking lessons Annabel has imparted upon Rose is being kitchen savvy. Being able to conjure up a delicious dinner with minimal effort, often just a handful of ingredients, is so satisfying. With the busy lives we all lead, knowing which shortcuts are worthwhile — and which steps you should never miss — is a lifelong skill that pays off again and again. With this in mind, we are sharing two one-pot recipes, which provide maximum flavour with minimal effort and cleanup. A win-win! First up, we have a gorgeous one-pot chicken with orzo and fennel. Hearty and delicious, this comforting meal is perfect for a cozy winter dinner. By first browning the chicken and sauteing the vegetables, you ensure you coax as much flavour out of your ingredients as possible — don't skip these steps! The orzo has such a satisfying bite and soaks up the flavours of the chicken and vegetables well — you're left with an unctuous melt-in-your-mouth result that will earn you hours of accolades. As you're making it in a covered stock pot, it's also easily transportable for winter potlucks and neighbours' houses when needed. The reason this recipe works and the orzo doesn't get too soft and overcooked comes down to the quantity of cooking liquid used. This same principle applies to our next dish, where the pasta actually cooks in the sauce. Pantry puttanesca is a year-round favourite in both of our households. This is a knockout recipe, especially for those who love savoury salty flavours (as we very much do). Made with a handful of ingredients that are likely already in your pantry, this is the perfect thing to make when you're in a pinch and don't have time to run to the store. By cooking the pasta in the tomato sauce (rather than in a pot of boiling salted water), not only does the amazing flavour in the sauce infuse through the pasta, but all the additional starch from the pasta goes into the dish as it cooks. The result? An incredible flavour and beautiful silky texture, without the addition of any cream or cheese. This recipe is great to riff off, too — we will often add a can of drained and rinsed butter beans or chickpeas for extra fibre and protein, and a couple of handfuls of baby spinach are always welcome. This is also excellent with diced roasted eggplant when it's in season. We hope these easy recipes provide you with comfort and nourishment in the cozy weeks to come! With love, Annabel & Rose Note For delicious dinner inspiration, sign up for Annabel and Rose Langbein's weekly newsletter, "What to Cook Tonight". Delivered to your inbox every Sunday. Sign up at: One-pot chicken with orzo and fennel Ready in 1hr Serves 4-6 Suitable for DF / GF / RSF Ingredients 3 Tbsp extra-virgin olive oil 8 boneless, skinless chicken thighs (see note) 1 tsp salt Freshly ground black pepper, to taste 1 onion, diced 1 large head of fennel, halved lengthways, then thinly sliced lengthways 1 large leek, white part halved and thinly sliced 3 cloves garlic, finely chopped 2 cups orzo, risoni or gluten-free equivalent 4 cups chicken stock 1×400g can of cherry tomatoes in juice Finely grated zest of 1 lemon 12-16 pitted Sicilian Castelvetrano olives 2 Tbsp lemon juice ¼ cup coarsely chopped parsley, to serve Method Preheat your oven to 180°C fanbake. Heat 1 Tbsp of the oil in a Dutch oven or heavy, deep-sided roasting dish over medium-high heat. Season the chicken with œ tsp salt and several grinds of pepper. Add to the heated oil, four pieces at a time, and brown well all over (3-4 minutes each side). The trick here is to wait until you can easily turn the chicken without the skin tearing. Transfer the browned chicken to a plate, then repeat the process with the remaining chicken. Set aside. Add the onion, fennel, leek and garlic to the dish. Give it a good stir and gently cook for 8-10 minutes, stirring occasionally, until vegetables are softened without browning. Add the browned chicken, orzo or risoni, chicken stock, cherry tomatoes, lemon zest, and olives to the dish. Season with remaining salt and pepper. Bring to a simmer, stir, then cover and bake in your preheated oven for 30 minutes. Remove from the oven and allow the dish to stand for 5 minutes without uncovering. Squeeze over lemon juice, sprinkle with parsley, and gently stir to combine. Check seasoning and adjust to taste. Serve at once. Note If making this dish with bone-in, skin-on chicken thighs, add an extra 10 minutes to the oven cooking time. One-pot pantry puttanesca Ready in 30min Serves 4-6 Suitable for 4DF RSF Ingredients ¼ cup extra virgin olive oil 1x60g can of anchovies in oil 6 cloves garlic, chopped 2 tbsp tomato paste 1 tsp chilli flakes (optional) 4 cups chicken or vegetable stock 1x400g can chopped tomatoes salt and freshly ground black pepper, to taste (depending on how salty your stock is, you may not need it) 500g dried spaghetti or fettuccine 1x400g can of oil-packed tuna, drained and flaked (optional) ½ cup Kalamata olives, crushed with the back of a knife to remove pits, coarsely chopped ½ cup chopped parsley or basil ¼ cup capers Method Heat oil in a large pot over medium heat. Add anchovies, garlic, tomato paste, and chilli flakes, if using, and fry, stirring to break up anchovies, for 2–3 minutes. Add stock and tomatoes, season with salt and pepper, and bring to a boil. Add pasta, mixing it into the sauce as it softens and stirring to prevent clumping. Bring back to a boil, stir again, then reduce heat to a low simmer, cover and cook, lifting the lid to stir every few minutes so it doesn't catch in the bottom of the pot, until pasta is just al dente (about 10 minutes). Add tuna, if using, olives, parsley/basil, and capers, reserving a little parsley/basil for garnish. Lightly stir so as not to break up the tuna too much. Serve at once, garnished with extra parsley/basil, if desired.
RNZ News
8 hours ago
- RNZ News
Shared housing for elderly a step closer in Rangiora
Waimakariri District Council is helping with a new initiative to provide housing for those in need. File photo. Photo: RNZ / REECE BAKER A social housing initiative, described as ''like flatting for older people'', is a step closer to becoming a reality in North Canterbury. The Waimakariri District Council agreed to enter into an agreement to support and provide land for an Abbeyfields house to be built in Rangiora, at a meeting on Tuesday. An Abbeyfields house offers supported housing for single older people of limited means. Addressing the council meeting, Abbeyfield Waimakariri Incorporated chairperson Valda Reveley said it was "like flatting for older people". She said granting the lease will allow her organisation to get on with raising the funds it needs to build the house. "It will be a one-storey house and from the road it will look like the surrounding houses - only bigger. "We call it a house, but it will be a home for those who don't have many options." The concept is a large house with 12 to 14 studio units, a shared living room, dining room, laundry and often gardens. Residents can share meals together and connect with each other. The trust will employ a housekeeper and a cook to prepare the meals, but it will otherwise be run by volunteers. The Waimakariri District Council is backing an initiative to build an Abbeyfields house in Rangiora. Photo: David Hill / North Canterbury News Deputy Mayor Neville Atkinson, the council's housing portfolio holder, said entering into the agreement is "a huge step forward". "We have been told about the needs of social housing many times and we have a role to play in looking after those in need in our community and by enabling people to look after social housing." Atkinson said he and Mayor Dan Gordon had visited the Abbeyfields house in Hornby, Christchurch, and were impressed with what they saw. Gordon said the council should support social housing initiatives such as Abbeyfields and a recent initiative to provide shared housing for women. "Why wouldn't we be looking after people in our community at a time in their life when they most need it? "Not everyone can afford to go to a Ryman or another model." Councillor Niki Mealings said the council already provides older person's housing, and by working in partnership with Abbeyfields, it can provide housing "with no additional cost to ratepayers". Cr Tim Fulton said the partnership is an example of the council enabling people to do "what they do best". The council has been working with the community to support the establishment of an Abbeyfields house in Waimakariri for the past four years, as part of its efforts to address housing shortages in the district. Under the agreement, the council will enter into a 33-year lease with Abbeyfield Waimakariri Incorporated to lease a site in Kingsbury Avenue, Rangiora. * LDR is local body journalism co-funded by RNZ and NZ On Air.
